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What Tricks Do You Know About Pressure Canning?

TropicanaRoses

TropicanaRoses

Folia Helper

United States7

I know that this is sort of a dangerous topic, but I have an honest question. I do not yet have a pressure cooker, but I have been told that putting the lid on a pot is sufficient to raise the pressure to 10 lbs. Is this true? It is supposed to raise the temperature to at least 240. I suppose I could see if my meat thermometer goes that high. It is digital.

If anyone has any suggestions, warnings, etc. let me know. I am wanting to can my home made baked beans, and the canning book says that I need 10 lbs. of pressure and should leave the jars in for 1 hour and 35 minutes.

Edit: I tried checking the temp of the water, and even with the lid on, it never went over 210, so I think that is as hot as it will get without a pressure canner.

Posted almost 10 years ago

I started pressure canning a year ago, and bought a really good pressure canner from the web. If you’re going to do canning of veggies and stews, do invest in a good quality pressure canner in order to avoid botulism! The pressure inside your pot will only get to 10lbs if the lid weighs 10 lbs, and it will likely blow off before then. Using a good pressure canner is so easy, because once you get the pressure in the canner at the right level, you just let it cook away for the required time and then let it cool down, and voila! Check out the canners at the allamericancanner.com web site, I can definitely recommend them. Hope this helps!

Posted almost 10 years ago

Hi there! You're reading a conversation in the Preserving the Harvest group on Folia.