Quote:
Originally Posted by Jimbotomateo
Worth, are temperatures and pressures the same. If you have a certain pressure is the temperature always correlated to that pressure ? Jimbo
|
This is sort complicated and yes and no.
Let me explain.
The lower the atmospheric pressure the lower the boiling point.
The lower the boiling point the faster steam will be made.
This is why it is so hard to boil and cook things at high altitude.
Now if you look at the canning gauge it will say 10 PSI, above that it will say 240 degrees F.
This is at sea level up to about 1000 feet.
Above 1000 feet they want you to pressure can food at 15 PSI.
This compensates for the lower boiling point thusly lower temperature.
What we are really looking for in canning is a temperature for a certain length of time NOT pressure.
Pressure is only used as a way if indicating temperature.
A far better method would be to have a gauge weight and a temperature probe inside the canner so you can see how hot it is inside.
I actually have a design here on the forum showing it.
Let me see if I can find it.
Here for your enjoyment while I am looking is an OSHA approved canner I came up with some time ago.
http://tomatoville.com/showpost.php?...3&postcount=50
Quote:
Originally Posted by whistech
OK Worth, it's now time to can 7 quarts of pinto beans tomorrow. Soak your beans overnight, fill the jars 3/4 full, add some of your home made bacon or sausage to the jars, add some of your home made chili power, fill jars to 1 inch from the top with water or broth and can for 90 minutes. Makes a great, filling, cheap meal that takes about 10 minutes to heat up.
|
You read my mind I have about 5 pounds of beans I am going to can.
I looked on line and they have videos of doing it with dry beans and water.
No place could I find this method to be approved.
Plus I like to soak and drain off the water I think no I know it gets rid of the poison that is in raw beans.
So I am going to follow the rules and do it the way they say to do it.
Worth