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cooker under cold running water or frequently moving the operating valve,
the internal pressure may fall too quickly in both the pressure cooker and
the jars, making the liquid spill out.
Let the pressure cooker cool at room temperature. After 40 to 45 min.,
check if the pressure has dropped by moving the operating valve.
PROBLEM: the jars break. Causes and solutions:
1. Supermarket jars having contained store-bought contents were used
instead of specialist canning jars.
Only use jars specifically intended for home canning.
2. Damaged jars were used.
Used jars may have invisible cracks. The jars may also have been damaged
during transport. Each jar must be carefully inspected before being used.
3. The jars were placed directly on the bottom of the pressure canner and
not on the caning rack.
Always use the canning rack.
4. The hot jars were placed on a wet or cold surface, or they were exposed
to drafts of air.
Place the jars on a dry, heat-proof surface at room temperature or on
several dry, folded kitchen towels. Avoid air drafts.
5. The jars were damaged by using a knife to get rid of air bubbles.
Always use a plastic or rubber spatula to get rid of air bubbles.
6. Hot jars were placed in cold water. Cold jars were placed in hot water.
Pressure canning meat and fish
Amount of salt needed for canning vegetables and meats
Quantity
Capacity
of water
of the
in the
canner
canner
15.1L/16 Qt
2.4L
20.8L/22 Qt
2.4L
Add 500 ml of water to the canner if it is not completely filled.
*If the jars are double-stacked using a second canning rack.
Size of jar
8 oz (250 ml)
16 oz (500 ml)
32 oz (1L)
capacity of the canner (jars)
8 oz
16 oz
250 ml
500 ml
10
8
24*
18*
9
16 oz (500ml)
wide mouth
7
16*
Salt
1/4 tsp.
1/2 tsp.
1 tsp.
32 oz
1L
5
7
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