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Question on canning
I just canned some meat and some mushrooms filled liquid up to correct spacing and put it in the canner when they were done the liquid inside was a few inches lower in some of the jars is this ok the lids sealed fine just minus some of the juice |
Re: Question on canning
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Re: Question on canning
My question to you is how did you go about canning the meat? I would hope that you pressure canned and not used the water bath method.
That being said, it is not uncommon for some of the liquid in the jars to escape between the lid and the rim during processing. |
Re: Question on canning
What NCO said.....
AND...if you put a product like meat/veggies in a jar, THEN pour a liquid over it, use a thin, wood spatula and poke around get air to float to the top, then adjust your liquid level BACK to the recommended head space ( usually 1" ). You may have had more air in there than you thought, and as they processed, the air came to the top and your meat/liquid level settled. Nuther thought...... You may want to try "hot packing" them.....cook the meat slightly along with the mushrooms in a broth/liquid/sauce/etc so the they absorb the max water they are going to.....then pour in jars and process. |
Re: Question on canning
I pressure canned them using the hot pack method as per my ball book the juice from the jars was in the canner when i finished so it must have leaked out during processing so I guess you guyes are saying that as long as I did it right then the meat will be ok?? |
Re: Question on canning
Yep....it will be fine as long as the lids sealed ( they are concaved down, and don't pop back up when you push down on them with a finger ) AND you ran them at recommended time ( usually 60 minutes on pints, 90 on quarts ) for the recommended pressure ( usually 10lbs )
How much water did you put in the canner when running it, just curious....... |
Re: Question on canning
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to the top of the lids then a little more it seemed to much but when it was done not much water was left I canned the quarts 90 min at 15 psi and the pints at 45 min at 15 psi all the lids sealed good thank for all you guys help I am just learning this whole canning thing my first batch of strawberry preserves came out like syrup but I figured out I did not boil the pectin long enough the second batch came out just fine I am on a kind of steep learning curv I guess |
Re: Question on canning
You only need a couple inches of water in the canner.....you're making steam, not hot water like in a water bath. Try cutting back to 2-3 inches and see if that doesn't make a difference. You will just about ALWAYS get some leakage, but it should be minimal.
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Re: Question on canning
It should be fine. No matter what I try, I always seem to end up with an inch less liquid than I want. As long as the jar is sealed well (lid concaved), the food will be okay.
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Re: Question on canning
it sounds like your jars will be fine. this happens to me occasionally---i pull the finished jars out and there is a bit less liqued in them. as long as the lids seal tight and does not 'pop' or move when you press down the center of the lid, you have a good seal.
warning!!!! canning your own food can get to be addicting---especially when you see that you can make your favorite soups, stews, chilie, sauces, etc for pennies and end up with row upon row of your homemade goodies all lined up like good little soldiers. it is a wonderful sense of accomplishment. |
Re: Question on canning
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You've got THAT right......ought to be printed in large bold type on the front of the Ball Blue book......ahahahahaaaa |
Re: Question on canning
As the jars cool, you'll hear the lids pop as they seal. Then after you take the ring off, take a spoon and tap on the lid. It should have a sharp ping sound. One that did not seal good, will have a dull thud. Reprocess these, or eat them up right away.
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