blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,936
15 1-cup jars of concentrated raspberry jam w/sugar, water bath canned 1/4 inch headspace, 15 minutes boiling, labeled and stored in the pantry, yesterday.
The purple mustard is beautiful so I picked 2 solid 2-gallon buckets of it. I threw in some purslane too. Washed, steamed, cut, into pint jars, 1 inch head space with boiling water.
Pressure canned 9 pints 75 minutes at 11 lbs (mine has a rocker for 15 lbs and a gauge).
First time using the pressure canner this year, the seal usually shrinks after not using through winter. I ran it, took it off, adjusted it and ran it again until there were no leaks between the lid and kettle.
What are you canning?
The purple mustard is beautiful so I picked 2 solid 2-gallon buckets of it. I threw in some purslane too. Washed, steamed, cut, into pint jars, 1 inch head space with boiling water.
Pressure canned 9 pints 75 minutes at 11 lbs (mine has a rocker for 15 lbs and a gauge).
First time using the pressure canner this year, the seal usually shrinks after not using through winter. I ran it, took it off, adjusted it and ran it again until there were no leaks between the lid and kettle.
What are you canning?