Preserving Your Harvest

[WthrLady]

no meat
pint 20 minutes
quart 25 minutes

with meat
pint 75 minutes
quart 90 minutes

 

[WthrLady]

AAHHHH
DO NOT REMOVE THE WEIGHT!!!
put the hot jars, in the pressure canner
bring your canner up to steam without the weight on it and let it vent for 10 minutes
then put the weight on and that's when you start your timing
When the time is up, shut off the heat and let it come down to pressure on it's own.
DO NOT REMOVE THAT WEIGHT. The rapid change in pressure will blow out your jars.

Coming down to natural pressure might take 1-2 hours.
THEN when the indicator says it is safe to do so, or the gauge reads 0, THEN you take the weight off. I wait 5-10 minutes after that to even open the lid, just to let things cool a tad.

THEN remove the lid and remove your jars to sit for 24 hours.

 

[WthrLady]

How long do you all process tomato sauce? I'm wanting to use my new (to me) pressure canner. While I'm aware I can waterbath tomato sauce, I want use the pressure canner to get used to it. The internet has all sorts of suggestions varying from 10 min to 45 min for pressure canning tomato sauce in quarts at 15 lbs.

I'm inclined to maintain 15 lbs of pressure for 10 minutes just. That's after achieving pressure of course. Then turn off the heat and remove the weight. Once cooled I'll open and remove the jars to finish cooking and let the lid pop on a towel on the counter. Sound right to you?

and what's your elevation? Are you above 1000 feet?

 

[BReeder!]

and what's your elevation? Are you above 1000 feet?

No. My area is 600-625 ft.

 

[BReeder!]

no meat
pint 20 minutes
quart 25 minutes

with meat
pint 75 minutes
quart 90 minutes

No meat. This helps. Still seems like a long time compared to so many sources that say 10 minutes. However, the extra time cannot hurt and If rather be safe than sorry.

 

[BReeder!]

AAHHHH
DO NOT REMOVE THE WEIGHT!!!
put the hot jars, in the pressure canner
bring your canner up to steam without the weight on it and let it vent for 10 minutes
then put the weight on and that's when you start your timing
When the time is up, shut off the heat and let it come down to pressure on it's own.
DO NOT REMOVE THAT WEIGHT. The rapid change in pressure will blow out your jars.

Coming down to natural pressure might take 1-2 hours.
THEN when the indicator says it is safe to do so, or the gauge reads 0, THEN you take the weight off. I wait 5-10 minutes after that to even open the lid, just to let things cool a tad.

THEN remove the lid and remove your jars to sit for 24 hours.

Blowing out jars sounds bad... Letting the pressure slowly come down with the weight still on makes sense. I well do just that.
I had the rest of the process figured out though.

 

[WthrLady]

No. My area is 600-625 ft.

you only need 10 pounds of pressure

 

[WthrLady]

No meat. This helps. Still seems like a long time compared to so many sources that say 10 minutes. However, the extra time cannot hurt and If rather be safe than sorry.

https://nchfp.uga.edu/how/can_03/spaghetti_sauce.html

 

[muddy75]

Everyone wanted pickles on their pork fitters tonight so I grabbed a new jar out of the walk-in and the brine was a little red. Turns out, I accidentally grabbed mr muddy’s spicy pickles that he added his Carolina reaper sauce to!!!! I found the label after eating 2 and grabbed the one off the mini’s sandwich mr muddy had about 5 in addition to the 5 fermented habaneros he piled on his sandwich

 

[muddy75]

We also smelled the ripe habaneros in the garden today while unloading groceries in the front yard! I first thought mr muddy was a bit crazy until I smelled them too!!! Anyone else experienced this????