Yes I know. I'm a sad being for being so excited about a pressure canner & cooker. I've been wanting to pressure can something, in fact anything, since last year. I've heard horror stories of jars busting, glass shrapnel flying everywhere, and tomato sauce flying all over people's kitchens. Last year I wasn't that brave but this year I felt a little more comfortable with my Mason Jars. I bought my nifty new toy last week and had to wait a WHOLE WEEK for the tomatoes to ripen, come back from vacation, and finally start pressure canning.
MY FIRST PRESSURE CANNER & COOKER
PRESSURE GAUGE
It was suppose to stay on 11 lbs of pressure but I had a hard time keeping it that low. It usually varied between 11-13 lbs. I guess its better to overprocess than underprocess right? Plus, my elevation for Kingwood, WV states an average elevation (1,800 ft) but I know I'm higher than that because my house is at the top of the "mountain" and you drive downhill to get to town.
Also, 4 jars "PLINKED" as Pam would say. I guess I'll find out if I did this right when I open the jars during the winter and do a smell test. As for the 1 that unsealed after cleaning the jar, I hope someone with more experience will tell me what to do with it. So far, its in the fridge and I plan to have spaghetti tonight or tomorrow.
MY FIRST HARVESTED ORGANIC CABBAGE.
I've been waiting on it for 5 months!!!
Isn't it beautiful???
FYI: No children were harmed during my first pressure canning experience. Josceline was outside playing with the next door neighbor and Lindsay was napping during the 90 minutes cooking time. Also, husband is experienced with pressure canning so he was within earshot of the stove at all times.
NEXT OBSESSION: More tomato/pasta sauce pressure canning, pork chops, tomatillos, peppers, and blanching my cabbages.
NEXT TOY TO BUY: Probably a smaller pressure cooker and not a pressure canner & cooker.
What's this?