Canning/Smoking Question

[daveomak]

Great, thanks Dave! I have a All American 21 pressure canner and went to 15 for 100 minutes, my elevation is 1237'. I just shut everything down and popped the lid, six pints bubbling away in there. It's about 50º and I'm just going to let things sit for a half hour, then take the jars out. Thanks again, you are my food safety guru! RAY

I hope you waited for the canner to cool down and lose pressure gradually and naturally.... That extended time is added into the "safe food" time.... example : 100 min. of pressure after expelling the air in the canner and jars... the probably 20 minutes of cool down time when the pressure is naturally dropped....

 

[sawhorseray]

I hope you waited for the canner to cool down and lose pressure gradually and naturally.... That extended time is added into the "safe food" time.... example : 100 min. of pressure after expelling the air in the canner and jars... the probably 20 minutes of cool down time when the pressure is naturally dropped....

We have the same canner Dave, a All American 21.5qt. I went into the archives yesterday trying to find what you'd recommend and found we have the same unit. I waited a hour after popping the lid until I could handle the jars with my bare hands, it was in the 50's here and everything came out perfect. I can't thank you enough for your advise, and all you do to keep folks on this site safe. RAY

 

[daveomak]

You should have waited for the canner to cool down BEFORE popping the lid...