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Pressure
Canning
Can I speed up the cooling down process?
When I am pressure
canning, I find that the fluid tends to boil up
and out, leaving about 1.5-2" of head space the jars. Is this because I
am rushing the cool down process? Is there anything else I can do to
prevent it from boiling out? It doesn't seem to affect the food all
that much but it looks ugly.
Thanks in advance for your help and much great information on on your
website.
(Off to can corn)
Colin ~ MI
Hi Colin
Speeding up the cooling artificially
will cause problems. It will, as you found cause
liquid loss.
It
will also shorten the cooking time for your foods. When they
did
the testing to find out safe times to process foods, they take
into consideration the heating up time (time it takes to get to
pressure) and the cooling off time. (time it takes to come
back
to 0 pressure). If you shorten the cool down time you are
also
shortening the time the food is cooked.
You really need to let
the canner come to zero all by itself. Take the lid off. Then, leaving the canner open, wait
about 2
minutes before taking out your jars.
I'm
not sure why this helps, but it always makes a difference for me.
It seems as if it cools the jars a bit before they are taken out
of the canner. Which means the food is shrinking and pulling down on
the lid as it is taken out.
I hope that helps.
Sharon - who is almost done with corn, and being bombarded
with beets!
SimplyCanning.com
Make it your ambition to lead a quiet
life and attend to your own business and work with your hands....
1Thessalonians 4:11
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