New to Canning
| August 27, 2011 | Posted by Sharon under canning |
Here is a question I received over at SimplyCanning.com (my home preserving website) I thought I’d share a few of these here.
I am new to canning. I have a borrowed Presto pressure canner without instructions. I’m not sure of the size. It looks like it will hold 6-8 qrt jars. At what pressure/temp. should I can at and for how long.
Mike,
Processing times will depend on the food you are canning. And correct pressure will depend on your elevation.
Take a look at these pages and see if they help.
Pressure Canning
You might also you might benefit from my canning guide e-book.
Hope that helps.
You might also like:
Cream Style Corn
Weekly Preserving Update and a Misadventure: Drying Sweet Potatoes
Canning Apple Butter in Quarts: What was I thinking?!?
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Hi Sharon–I’m canning peaches for the first time. I’m doing pints, sliced the peaches as opposed to halving them, and used a light syrup using agave nectar. My question is, the first batch all have about 1 to 1-1/2 inches of liquid at the bottom of the jars . . . like the fruit floated to the top and stayed there. Is this normal, or did I not pack the fruit down enough? I did the raw pack, so when I filled the jars I put a little of my hot syrup in the bottom of the hot jar so that I wasn’t puttling cool fruit in a hot jar. I just dropped the slices in until I reached the top, topped off with my syrup, removed the air bubbles and cleaned the rims and put the lids on. Just wondering if I’m doing something wrong . . . thanks!