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Offlinerandy420rhoads
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Canning foods
    #14188926 - 03/26/11 08:32 PM (12 years, 11 months ago)

I tried canning some aspargus today. The instructions said leave about 1 inch of airspace in the top. I opened up my pc after 40 minutes and the liquid inside was boiling filling the top with air. It's now about half air half liquid. What did I do wrong? The air bubbles from boiling have to go somewhere..... I'm worried with all that pressure it might explode. Info please?

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Offlinerandy420rhoads
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Re: Canning foods [Re: randy420rhoads]
    #14188936 - 03/26/11 08:34 PM (12 years, 11 months ago)

It's still bubbling inside after about 15 minutes out. Is it about to explode....lol

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Offlinecanid
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Re: Canning foods [Re: randy420rhoads]
    #14189847 - 03/27/11 12:24 AM (12 years, 11 months ago)

pressure cookers work by holding the pressure inside the container much higher than atmospheric pressure, allowing the water to get far hotter before evaporation (and as much boiling) occurs.

what you did wrong was to open it up. you need the pressure to drop slowly, naturally through cooling before opening the pressure cooker because the contents are far more than hot enough to boil vigorously once this pressure is released. this is probably the reason it boiled over.


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Offlinerandy420rhoads
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Re: Canning foods [Re: canid]
    #14191928 - 03/27/11 12:15 PM (12 years, 11 months ago)

OK so leave it in the PC overnight and the jars internal boiling should be greatly reduced? I thought as long as the pressure was equal to outside it was ok but that makes sense.



On that note anyone have a good recipe for canning mushooms? Oysters perhaps?

Edited by randy420rhoads (03/27/11 12:17 PM)

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Re: Canning foods [Re: randy420rhoads]
    #14196912 - 03/28/11 09:33 AM (12 years, 11 months ago)

yeah; you want both the temperature and pressure to gradually equalize. if the internal pressure is equalized to the ambient but the fluid contents of the jar still sufficiently hot you still end up wtih a higher vapor pressure and therefore boiling.

for canning, pressure canning is strongly recomended, but even then you might find  you prefer using salt and/or vinegar in the marinade as in brining or pickling. it should help them keep longer after the jar is opened, but might also help against contaminates. i don't have any recipes, but i would recommend processing 45min at 10lb, probably translating to 30 min at 15lb. as with any low acid canning; when in doubt, process longer.

I can't seem to recall which mushrooms hard can better for preserving texture, so you might wish to wait for somebody more experienced to pipe in on that, or with any corrections to my recommendations.


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If you detect a scent reminiscent of Anethole (anise) please preserve a specimen or two for study and please PM me.

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Offlinerandy420rhoads
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Re: Canning foods [Re: canid]
    #14198314 - 03/28/11 02:54 PM (12 years, 11 months ago)

I used vanning salt and vinegar even though I was PCing just for the taste.

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