Ep1429 said:

The water level in your PC can be 3/4 of the way up the side of the jar with no problems, so long as the tin foil is tight around the cap and water can’t get in.

My PC has a minimum water level and a maximum water level etched into the inside.  When you’re at the minimum water level, it is 3/4 of the way up the side of a pint jar.

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Boogieman47 said:

Ep1429 said:

The water level in your PC can be 3/4 of the way up the side of the jar with no problems, so long as the tin foil is tight around the cap and water can’t get in.

My PC has a minimum water level and a maximum water level etched into the inside.  When you’re at the minimum water level, it is 3/4 of the way up the side of a pint jar.

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No it cant.... I'm sorry but this is bad advice in a 23qt or presto I use 1qt of water ... which the water is about maybe an inch up the jars ... I weigh my weight with 3 25cent quarters and PC at 17psi for 2 hours .. we are using steam to basically pasteurize since we dont get true sterilization .. using that much water I doubt anything will cook right I mean you might as well just boil the jars

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I would beg to differ.

Quote:

The amount of water to put in the canner depends upon the canner, so always refer to the directions that came with your canner.  The 23 quart Presto directions call for "3 quarts of boiling water, canning rack, and jars in canner. To prevent water stains on jars, add 2 tablespoons white vinegar to water in canner. Always use the canning rack that came with the canner. Jars may break if set directly on bottom of canner.  In general,  3 inches of hot water into the canner.

http://pickyourown.org/pressure_canning_directions.php

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Measure three inches up the side of a pint jar. 

Even 2 1/2 inches, if you want to assume the canning rack is half an inch thick, is half way up the jar.

My grandmother taught me how to can food three decades ago as a small child, I am 100% certain I’ve got this one on lock.

Boogieman47 said:

I suppose if you're cooking artichoke or making pickles ?


We should call emeril and see what he says ... fact is we need steam not boiling water ... using soooooo much water is going against the grain ... if you need that much water you aren't cooking properly plain and simple...


Bodhi I understand its not pastuerizing... but it's not sterilizing either ... what happens when we pastueriz horse shit ? We are making a long enough window for the myc to gain control same with grain ... so I guess I should say we are partially sterilizing ??

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