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Old 04-30-2012, 07:51 PM   #1
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ISO Help with Pressure Canning

Not a reply!! sorry could not find out how to ask a question ... I just started canning and I have a problem.. I just found out that I was using my pressure cooker wrong. I was suppose to use ten pounds of pressure and I have been using five pounds . Do I have to get rid of all I canned .. There is meat in some of my canning ... Please help!

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Old 04-30-2012, 09:00 PM   #2
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Quote:
Originally Posted by Gracegrown
Not a reply!! sorry could not find out how to ask a question ... I just started canning and I have a problem.. I just found out that I was using my pressure cooker wrong. I was suppose to use ten pounds of pressure and I have been using five pounds . Do I have to get rid of all I canned .. There is meat in some of my canning ... Please help!
Hoo boy. Someone should be along shortly to help. Please make sure to carefully read the manual that came with your pressure canner. The Ball Blue Book also has good instructions. You might be able to freeze your stuff.
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Old 04-30-2012, 11:21 PM   #3
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I don't believe 5 PSI will get things hot enough to kill the Clostridium botulinum.

If in doubt you need to toss it. Trying to save it is a bad economy since you could die over the jar of meat.

I am not an expert on this, we do have a few that will chime in I am sure.
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Old 05-01-2012, 12:26 AM   #4
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Hi ,
I do a lot of canning, meat and vegetables. Meat and vegetables are not safe
to consume canned at 5 lbs of pressure. I canned Yellow squash and green beans
this week, Ten pounds of pressure for 20 minutes. Meat is pressured a lot longer
The suggestion to get a ball blue book is spot on.
Sorry to be the bearer of bad news.

Josie
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Old 05-01-2012, 03:54 AM   #5
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Doesn't it depend on what the OP canned?
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Old 05-01-2012, 08:26 AM   #6
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She said she canned meat, and meat needs the higher pressure.

How long ago did you can it? If it was in the last day or two, I would say dump the jars, boil well, and freeze. Recanning might ruin the texture, I would think.

If it has been any longer--trash it. Not worth the risk, even though the risk is slight. (Be sure to dispose of the food where animals can't get it!)

In the future, read your Ball Blue Book--available where you buy jars, or at Amazon. Or visit this site: National Center for Home Food Preservation That is the official USDA approved site for canning instructions and recipes. (Also covers freezing and dehydrating.)

There are lots of canning experts here, so use us as a reference, too.
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Old 05-01-2012, 08:47 AM   #7
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You might want to contact customer service at Ball Jars. They are the experts.
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Old 05-01-2012, 08:54 PM   #8
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Thanks you guys so much ... I did decide to through all that I had canned. But the one I canned that day I left in in fridge and then cooked it again and reprocessed it . I made sure I did it correct this time.... A rough way to learn but I am learning ... thanks all..
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Old 05-02-2012, 03:14 AM   #9
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Hi, I am sorry you did all that work and lost the time energy
And cost. But you are far better off having disposed of it !!!
Canning meat is fun but takes a lot longer. If we can help don't
be afraid to asked.
Welcome to DC

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Old 05-03-2012, 07:03 PM   #10
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Talking Fresh Green Beans...

I live in the deep south of Louisiana and whe eat our green beans with sausage or bacon or somked me . I have some fresh green beans that I would like to can But the time for the green beans in the pressure canner is a lot less than meat. If I pressure cook them as long as the meat then will they mushy .. Thanks for the Help!!
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