"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Thread Tools Display Modes
Old 05-21-2010, 06:26 AM   #11
Sous Chef
Join Date: Sep 2004
Location: Midwest
Posts: 874
You don't need to fill you canner to capacity.

If you are waterbath canning, the reason you need the water about 2" above the tops is because as the boiling water moves around, that ensures that your jars are completely submerged in the 212*F water the entire processing time. Otherwise, parts of the jars may be exposed to the air for a portion of the processing, which is not 212*F.

If you are pressure canning, the water needs to come up only a couple of inches on the sides of the jars. The steam created in a pressure canner brings the inside environment of the canner to much higher than 212*F... depending on the pounds of pressure, about 240*F or more. These temperatures are required to kill the botulism spores present in less acidic foods (those with a pH above 4.6) than more acidic foods.

Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
velochic is offline   Reply With Quote
Old 05-21-2010, 10:45 AM   #12
Head Chef
mcnerd's Avatar
Join Date: Oct 2007
Location: Southern California
Posts: 1,326
Filling a canning pot "to capacity" is only for energy efficiency since the usual routine in years past was multiple loads. The more you could get into a canner the faster you were done. It is okay today to process just one jar if that is all you have or need.

For Water Bath Processing, many people will use a much smaller stock pot when doing just 2-4 pints or less. Unfortunately Pressure Canning is not as flexible since most people don't keep multiple size PC's and you cannot substitute something else.

Support bacteria. It's the only culture some people have.
mcnerd is offline   Reply With Quote
Old 05-21-2010, 03:57 PM   #13
Assistant Cook
Join Date: May 2010
Location: Planet Earth, North of Florida, South of Alaska. (Arkansas)
Posts: 25
Actually, I just presure canned my first 4 pints of peas. The canner holds 7 pint jars, so I put 3 empty jars in with the 4 full jars and added a cpouple inches of hot water in the empty jars. I'm still not sure if the empty jars are needed or not. I haven't found a canning book that tells.

I really appreciate everyone's input.


bullet-slinger is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:18 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.