"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-03-2019, 08:44 PM   #1
Assistant Cook
 
Join Date: Dec 2019
Location: Cleveland
Posts: 2
Pressure Cooker ran dry

I tried my first canning attempt of quart jars of chili. The recipe called for 90 mins of canning time.

But it looks like my water boiled off completely a little after an hour into the process. This caused my chili to boil over inside, and the jars to break.
In addition to this, the pressure cooker now has a significant bulge under the cooker.

It now rocks when placed on a flat surface.


I will assume that this boiled over in an hour due to running the cooker at 18psi instead of 10psi like the recipe called for. But I don't know for sure..

Everything else I've canned only canned for 15 min. (90 was quite new to me)



Question is this. Is the pressure cooker ruined? Would anyone here re-used a bulging pressure cooker?

Welcome all thoughts.
-Wayne

__________________

wharris is offline   Reply With Quote
Old 12-03-2019, 10:18 PM   #2
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,009
I would not use a bulging pressure cooker.
__________________

__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 12-03-2019, 10:56 PM   #3
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,099
Send a message via Skype™ to taxlady
Quote:
Originally Posted by PrincessFiona60 View Post
I would not use a bulging pressure cooker.
I wouldn't either.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 12-04-2019, 01:35 AM   #4
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,906
Better to be safe than sorry. 18 lbs. Of pressure on the large surface area creatrs a lot of force. Think of it like this: if you apply 10 lbs, of air pressure to a 12 onch by 12 inch square, you get 144 square inches. Now multiply that by the 10 lbs. per square inch and you have1,440 lbs. of lifting force on that 12 X 12 surface. With 18 lbs. per square onch, you are nearly doubling that force. So you can see that this could cause catostrophic failure that could litteraly result in an explosion. Toss that pressure pot. It's not worth your, or anyone elses life.

Used correctly, pressure coockers are safe and wonderful cooking, canning tools. But you need to follow the rules.

Seeeeya, Chief Longwind of the North
Chief Longwind Of The North is online now   Reply With Quote
Old 12-04-2019, 07:55 AM   #5
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 3,562
I don't understand why your release valve didn't blow off. This is what is supposed to help keep pressure cookers from exploding.

You are a very lucky person that didn't explode at 18 psi. Chuck it in the garbage. With a bent bottom that could tip, it is not safe to use even as a regular pot.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 12-04-2019, 10:59 AM   #6
Assistant Cook
 
Join Date: Dec 2019
Location: Cleveland
Posts: 2
I am not sure if the bulge is due to internal pressure, or warping due to high heat. (as it just sat over the fire for about 10-15 with no water in it.



In either case, I don't plan on canning any more with it..
Will use this as an opportunity to get a new pressure cooker.

I needed a bigger one anyway.



Shame to ruin this one one though.


thanks.
wharris is offline   Reply With Quote
Old 12-04-2019, 11:52 AM   #7
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,062
Dont can with a regular pressure cooker. Use a pressure canner.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-04-2019, 04:22 PM   #8
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 23,619
Quote:
Originally Posted by jennyema View Post
Dont can with a regular pressure cooker. Use a pressure canner.
This is an important point - you need to use a pressure CANNER, not a pressure COOKER. Despite what the manufacturers claim, pressure cookers have not been tested by the USDA and shown maintain the proper temperature and pressure for the amount of time needed to make the food safe.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 12-05-2019, 10:06 AM   #9
Assistant Cook
 
Join Date: Jun 2019
Location: New England
Posts: 25
WOW - I am amazed that your release valve did not melt. You are lucky. I agree - it is a candidate for the trash.

As for the 90 min - you must have had meat in it. Even if the meat is cooked, the processing times are greatly increased - Recommendations are anywhere from 60 - 90 mins at 10 - 15 psi (depending on your altitude) with the USDA guide at 75 min.

I find it odd that your cooker went dry. Could your gasket not have sealed properly? Also, was it completely full of jars? My canner requires additional water if processing less than the maximum number of jars. When under pressure, the boiling point of water is increased. So at 18 psi water will boil at about 255 degrees F while at 10 psi it will boil at about 240. But even knowing that, when I am canning or even pressure cooking for 60 min or more (I have an older Mirro 22 qt canner as well as a 6qt) I still add a little extra water every time as it will not hurt the process.
eparys is offline   Reply With Quote
Old 12-08-2019, 02:23 PM   #10
Cook
 
Bama-Rick's Avatar
 
Join Date: Dec 2019
Location: LA, Lower Alabama aka Mobile
Posts: 78
The canner warped because it ran dry and overheated would be my guess. Regardless of the cause a warped canner it is ruined. It's odd it ran out of water in just an hour. When pressure canning I usually put two inches/5 cm of water in the canner and even when using 15 psi I have about the same amount of water at the end of 90 minutes. It's a sealed unit and very little steam escapes in the process.

In the future start with about 2 inches of water in the canner before adding the jars. After adding the jars, fasten the lid onto the canner. Put your stove on high till steam comes out the weight vent, let it steam for 5-10 minutes. Put the 10 pound weight on the vent. Wait till the weight starts to rock, turn down the heat to low the weight should move gently every 30 seconds or so, it shouldn't be rocking like crazy. Start the 90 minutes when the weight starts rocking, at the end of 90 minutes take the canner off the heat and just let it rest for 30 minutes or so, or until the pressure reads 0, before opening the canner.

Keep the canner on the lowest heat necessary to maintain 10 of pressure and you shouldn't run it dry. Remember the weight just barely needs move once or twinge a minute.
__________________

Bama-Rick is offline   Reply With Quote
Reply

Tags
cook, pressure cooker

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





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×