![]() Newer thin-walled canners depressurize more quickly. This will take 30 to 45 minutes in a standard heavy-walled canner and nearly an hour in larger canners. Let the pressure in the canner drop to zero.Removing the canner from an electric burner is recommended. When processing time is complete, carefully remove the canner from the heat.Fluctuating pressure is one cause of liquid loss from jars (siphoning) and for dangerous under-processing. Do not lower the pressure by opening the vent or lifting the weight. ![]()
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