no i didnt.figured the heat from the stew would do.but was mistaken.not all sealed up ..i wonder if i can heat them up after they cooled off.and make um seal that way
I would have to repete Danli54grl's question you pressured canned it ?! RIGHT??
If it were me and my lids didn't seal, I would take everything out of the jars and start over and in your case, even the jars that did sealis it a good or bad thing to do,if i used my canner as a water bath to reheat the jars,then let them cool again just to make sure they seal??
Jim you were doing really good by sterilizing your jars and putting the food into them, but I would also run a plastic spoon around and thru your stew after putting the stew into the jars, to make sure you don't have any air bubbles and wipe the rim of your jars just to make sure that they are clean and you can get a good seal. Now this next part is what you left out. Since beef stew is a low acid food ( all meats, be it beef chicken pork seafood and most vegetables) having a Ph level of greater that 4.6 must be heat processed in a pressure cooker to destroy bacteria. Place your jars into your pressure canner, adjust water level, lock lid down and bring to a boil with vent off. Once you see a steady stream of steam let vent for 10 minutes then close vent. Let your pressure get up to 10 lbs (pressure allowed for 0 - 1000 ft above sea level and since you are in Texas, I don't think you are higher than 1000 ft) and process your pints for 75 minutes and quarts for 90 minutes. You will need to watch your pressure because if it falls under 10 lbs you will need to start your timing over. Honestly, I get mine up to 11 lbs just in case. Once your time is up, turn off heat and let the pressure release naturally, do NOT take the vent off at this time. If you do, there is a chance that you will loose the liquid in your jars and you will not get a proper seal. Once it is on 0 lbs, wait a couple minutes then remove your jars and let cool.
Once you get the hang of things canning is a lot of fun! It makes you feel accomplished to see all the things from the garden in their jars sitting pretty on your shelves. Good luck Jim
Than you have a pressure cooker. . . not a pressure canner. Sorry bud. The most important part of pressure canning is the pressure. I looked at the pic last night and saw the vent on top but no pressure gauge. . . since it has been a few years back since I bought mine, I thought maybe they incorporate it into the lid somehow. You never know with technologies now days. I go by pressure while I am canning and would be very leery of trying to do any canning in a pressure cooker.thanks
p.s. my canner dont have a gage..so i'm not sure about the pressure.
Jim you were doing really good by sterilizing your jars and putting the food into them, but I would also run a plastic spoon around and thru your stew after putting the stew into the jars, to make sure you don't have any air bubbles and wipe the rim of your jars just to make sure that they are clean and you can get a good seal. Now this next part is what you left out. Since beef stew is a low acid food ( all meats, be it beef chicken pork seafood and most vegetables) having a Ph level of greater that 4.6 must be heat processed in a pressure cooker to destroy bacteria. Place your jars into your pressure canner, adjust water level, lock lid down and bring to a boil with vent off. Once you see a steady stream of steam let vent for 10 minutes then close vent. Let your pressure get up to 10 lbs (pressure allowed for 0 - 1000 ft above sea level and since you are in Texas, I don't think you are higher than 1000 ft) and process your pints for 75 minutes and quarts for 90 minutes. You will need to watch your pressure because if it falls under 10 lbs you will need to start your timing over. Honestly, I get mine up to 11 lbs just in case. Once your time is up, turn off heat and let the pressure release naturally, do NOT take the vent off at this time. If you do, there is a chance that you will loose the liquid in your jars and you will not get a proper seal. Once it is on 0 lbs, wait a couple minutes then remove your jars and let cool.
Once you get the hang of things canning is a lot of fun! It makes you feel accomplished to see all the things from the garden in their jars sitting pretty on your shelves. Good luck Jim
I knew what you meant about 'canning stick'. . . I don't know what that little clear plastic thing was call myself. Half the time I can't find it in my 'junk' drawer that holds a bunch of different kitchen gadgets, so I will use whatever I do find, just not metal.i have one of the canning sticks,(or what ever their called)for making sure there's no bubbles..i did forget about wiping the rim.
Spicey pickeled okra!What are your favorite foods to can?
I am glad that neither of you got sick, but I did have to LOL on this one. . . . mom tried it 2 nights ago (and she didn't get sick yet, so maybe I'll try it too) Sorry I am putting words in your mouth, but that is what I know I would be thinking!my mom got brave n tried the stew 2 nights ago..and i got brave n tried it yesterday morning..it still taste like i just cooked it.and no sickness so far..so i'm thinking,i got off easy with it..
my mom got brave n tried the stew 2 nights ago..and i got brave n tried it yesterday morning..it still taste like i just cooked it.and no sickness so far..so i'm thinking,i got off easy with it..
LOL There's a cartoon, called the "Croods" that kids love. And their favorite joke....
They are talking about walking a long distance to a mountain. All the family is making excuses why not to make this trip. And then the mother in law says, I'll die before we get there. And the son in law says, let do it! LOL
listen to her advice jim and she'll keep you healthy!Jim you were doing really good by sterilizing your jars and putting the food into them, but I would also run a plastic spoon around and thru your stew after putting the stew into the jars, to make sure you don't have any air bubbles and wipe the rim of your jars just to make sure that they are clean and you can get a good seal. Now this next part is what you left out. Since beef stew is a low acid food ( all meats, be it beef chicken pork seafood and most vegetables) having a Ph level of greater that 4.6 must be heat processed in a pressure cooker to destroy bacteria. Place your jars into your pressure canner, adjust water level, lock lid down and bring to a boil with vent off. Once you see a steady stream of steam let vent for 10 minutes then close vent. Let your pressure get up to 10 lbs (pressure allowed for 0 - 1000 ft above sea level and since you are in Texas, I don't think you are higher than 1000 ft) and process your pints for 75 minutes and quarts for 90 minutes. You will need to watch your pressure because if it falls under 10 lbs you will need to start your timing over. Honestly, I get mine up to 11 lbs just in case. Once your time is up, turn off heat and let the pressure release naturally, do NOT take the vent off at this time. If you do, there is a chance that you will loose the liquid in your jars and you will not get a proper seal. Once it is on 0 lbs, wait a couple minutes then remove your jars and let cool.
Once you get the hang of things canning is a lot of fun! It makes you feel accomplished to see all the things from the garden in their jars sitting pretty on your shelves. Good luck Jim
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