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Using
a pressure canner as a
water bath cannerTo use a pressure canner for a boiling water bath
simply set the lid on without latching it.
Hi Sharon,
I'm canning
applesauce right now. I've got wide
mouth quart jars , filled to
about 1 inch below the rim.
I
put them in my pressure canner because my BWB canner is not
deep
enough. I closed the lid and processed them with water
just over
their lids, boiling, for about 30 minutes with the 5 pound pressure
weight on.
But I went to take them out just now and found they'd all
overflowed. I'm thinking this is not good for sealing.
Why would they overflow, with 1 inch of head space? Was it the
5 pounds of pressure?
Faith ~
Hi Faith, nice to hear from you.
Yes it is the pressure build up that
is causing the problem. It makes the temperature of your applesauce MUCH higher thus causing the
extra expansion and overflow.
Leave off the weights off and just set
your lid on
without clamping it or screwing it down. This way it is exactly like
the water
bath canner and simply boils.
I
am so looking forward to apple season. It doesn't
start for a few
more weeks here. So much more fun than canning
beets.
(smile)
Sharon - who is buried in beets right now.
SimplyCanning.com
Other related pages:
Water
Bath Canning
Canning
Applesauce
Canning
Apples
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