Hello Everyone,
I'm a newbie to this group and I need a little help. I have only used
the water bath method of canning and have been very happy with the way
things have turned out. Recently I inherited a Sears 21 qrt. pressure
canner. (Model 620.212). So this week i decided to take a shot a
canning green beans. I did some research quized my mom and all my
friends moms. My wife got a couple big bags of fresh green beans and I
went to work.
14 qts. and a few hours of work later all my jars are low on water.
Maybe 2 to 3 inches lower than when I put them in the cooker.
I have two questions:
1. Should we start eating this batch right away?
2. The only Regulator that I got with the cooker was a weighted one
that my gauge says holds at 15lbs..
Is the difference between 10 and 15 what has caused my problem?

Thanks very much for your help.

brad

"Copper" > wrote in message
...
> Hello Everyone,
> I'm a newbie to this group and I need a little help. I have only used
> the water bath method of canning and have been very happy with the way
> things have turned out. Recently I inherited a Sears 21 qrt. pressure
> canner. (Model 620.212). So this week i decided to take a shot a
> canning green beans. I did some research quized my mom and all my
> friends moms. My wife got a couple big bags of fresh green beans and I
> went to work.
> 14 qts. and a few hours of work later all my jars are low on water.
> Maybe 2 to 3 inches lower than when I put them in the cooker.
> I have two questions:
> 1. Should we start eating this batch right away?

No, they should be OK if they sealed. I hope you vented your canner for 10
minutes before adding the counter-weight and allowed the pressure to drop
naturally before you opened and removed the jars. When water is down that
low it's always operator error. Here is an excellent place to ask questions
since there are experts there to help you:
http://forums.gardenweb.com/forums/harvest/ It's all about canning,
preserving and harvesting.

> 2. The only Regulator that I got with the cooker was a weighted one
> that my gauge says holds at 15lbs..

You need the one that is made of 3 pieces unless you live over 1000ft.

> Is the difference between 10 and 15 what has caused my problem?

No. See above. At what elevation do you live?

>
> Thanks very much for your help.
>
> brad

On Thu, 31 Jul 2008 12:09:33 -0500, "Marie Dodge" >
wrote:
snippies by snow
>No, they should be OK if they sealed. I hope you vented your canner for 10
>minutes before adding the counter-weight and allowed the pressure to drop
>naturally before you opened and removed the jars. When water is down that
>low it's always operator error. Here is an excellent place to ask questions
>since there are experts there to help you:
>http://forums.gardenweb.com/forums/harvest/ It's all about canning,
>preserving and harvesting.
>
more snips by snow

Marie -

I'm no expert but I think this is a pretty excellent place to ask for
assistance as it is.

snow

> wrote in message
...
> On Thu, 31 Jul 2008 12:09:33 -0500, "Marie Dodge" >
> wrote:
> snippies by snow
>>No, they should be OK if they sealed. I hope you vented your canner for 10
>>minutes before adding the counter-weight and allowed the pressure to drop
>>naturally before you opened and removed the jars. When water is down that
>>low it's always operator error. Here is an excellent place to ask
>>questions
>>since there are experts there to help you:
>>http://forums.gardenweb.com/forums/harvest/ It's all about canning,
>>preserving and harvesting.
>>
> more snips by snow
>
> Marie -
>
> I'm no expert but I think this is a pretty excellent place to ask for
> assistance as it is.

Yes, this is a good place but that site has certified people who can give
advice and sites I don't see mentioned here.

>
> snow

On Thu, 31 Jul 2008 12:45:26 -0500, "Marie Dodge" >
wrote:


>
>Yes, this is a good place but that site has certified people who can give
>advice and sites I don't see mentioned here.
>
>>
>> snow

Well, guess I am old fashioned - I value real life experiences every
bit as more formally educated advice and citations. Seems like the
regular folks here aren't dispensing bad information or advice, and
encourage other posters to learn from more then one source as well.

So, as we both know, this has gotten way OT and with that, I'll bid
this topic "adieu" and move on to other things.

snow

Marie Dodge wrote:
>
> > wrote in message
> ...
>> On Thu, 31 Jul 2008 12:09:33 -0500, "Marie Dodge" >
>> wrote:
>> snippies by snow
>>> No, they should be OK if they sealed. I hope you vented your canner
>>> for 10
>>> minutes before adding the counter-weight and allowed the pressure to
>>> drop
>>> naturally before you opened and removed the jars. When water is down
>>> that
>>> low it's always operator error. Here is an excellent place to ask
>>> questions
>>> since there are experts there to help you:
>>> http://forums.gardenweb.com/forums/harvest/ It's all about canning,
>>> preserving and harvesting.
>>>
>> more snips by snow
>>
>> Marie -
>>
>> I'm no expert but I think this is a pretty excellent place to ask for
>> assistance as it is.
>
> Yes, this is a good place but that site has certified people who can
> give advice and sites I don't see mentioned here.
>
>>
>> snow
>
Okay, I'll bite, certified in what? Folks on this newsgroup usually
recomment the UofGA food safety site.

http://www.uga.edu/nchfp/index.html

Seems to work most of the time.

"George Shirley" > wrote in message
...
> Marie Dodge wrote:
>>
>> > wrote in message
>> ...
>>> On Thu, 31 Jul 2008 12:09:33 -0500, "Marie Dodge" >
>>> wrote:
>>> snippies by snow
>>>> No, they should be OK if they sealed. I hope you vented your canner for
>>>> 10
>>>> minutes before adding the counter-weight and allowed the pressure to
>>>> drop
>>>> naturally before you opened and removed the jars. When water is down
>>>> that
>>>> low it's always operator error. Here is an excellent place to ask
>>>> questions
>>>> since there are experts there to help you:
>>>> http://forums.gardenweb.com/forums/harvest/ It's all about canning,
>>>> preserving and harvesting.
>>>>
>>> more snips by snow
>>>
>>> Marie -
>>>
>>> I'm no expert but I think this is a pretty excellent place to ask for
>>> assistance as it is.
>>
>> Yes, this is a good place but that site has certified people who can give
>> advice and sites I don't see mentioned here.
>>
>>>
>>> snow
>>
> Okay, I'll bite, certified in what? Folks on this newsgroup usually
> recomment the UofGA food safety site.

Food preservation by the Dept. of Ag. Apparently they give classes and some
people take them to be certified. Hey, I'm not getting paid to mention that
site. I myself learned about it on one of these garden Newsgroups.

>
> http://www.uga.edu/nchfp/index.html
>
> Seems to work most of the time.

On Jul 31, 3:55*pm, "Marie Dodge" > wrote:
> "George Shirley" > wrote in message
>
> ...
>
>
>
>
>
> > Marie Dodge wrote:
>
> >> > wrote in message
> . ..
> >>> On Thu, 31 Jul 2008 12:09:33 -0500, "Marie Dodge" >
> >>> wrote:
> >>> snippies by snow
> >>>> No, they should be OK if they sealed. I hope you vented your canner for
> >>>> 10
> >>>> minutes before adding the counter-weight and allowed the pressure to
> >>>> drop
> >>>> naturally before you opened and removed the jars. When water is down
> >>>> that
> >>>> low it's always operator error. *Here is an excellent place to ask
> >>>> questions
> >>>> since there are experts there to help you:
> >>>>http://forums.gardenweb.com/forums/harvest/* It's all about canning,
> >>>> preserving and harvesting.
>
> >>> more snips by snow
>
> >>> Marie -
>
> >>> I'm no expert but I think this is a pretty excellent place to ask for
> >>> assistance as it is.
>
> >> Yes, this is a good place but that site has certified people who can give
> >> advice and sites I don't see mentioned here.
>
> >>> snow
>
> > Okay, I'll bite, certified in what? Folks on this newsgroup usually
> > recomment the UofGA food safety site.
>
> Food preservation by the Dept. of Ag. Apparently they give classes and some
> people take them to be certified. Hey, I'm not getting paid to mention that
> site. I myself learned about it on one of these garden Newsgroups.
>
>
>
>
>
> >http://www.uga.edu/nchfp/index.html
>
> > Seems to work most of the time.- Hide quoted text -
>
> - Show quoted text -- Hide quoted text -
>
> - Show quoted text -

Well, maybe I'll just turn down the heat....

Marie Dodge wrote:
> > wrote in message
> ...

>> I'm no expert but I think this is a pretty excellent place to ask
>> for assistance as it is.
>
> Yes, this is a good place but that site has certified people who can
> give advice and sites I don't see mentioned here.

Then mention them. (sometimes verbalizing a problem goes an awful long
way to providing the solution).

B/
>
>>
>> snow
>

Marie Dodge wrote:
>
> "George Shirley" > wrote in message
> ...
>> Marie Dodge wrote:
>>>
>>> > wrote in message
>>> ...
>>>> On Thu, 31 Jul 2008 12:09:33 -0500, "Marie Dodge" >
>>>> wrote:
>>>> snippies by snow
>>>>> No, they should be OK if they sealed. I hope you vented your canner
>>>>> for 10
>>>>> minutes before adding the counter-weight and allowed the pressure
>>>>> to drop
>>>>> naturally before you opened and removed the jars. When water is
>>>>> down that
>>>>> low it's always operator error. Here is an excellent place to ask
>>>>> questions
>>>>> since there are experts there to help you:
>>>>> http://forums.gardenweb.com/forums/harvest/ It's all about canning,
>>>>> preserving and harvesting.
>>>>>
>>>> more snips by snow
>>>>
>>>> Marie -
>>>>
>>>> I'm no expert but I think this is a pretty excellent place to ask for
>>>> assistance as it is.
>>>
>>> Yes, this is a good place but that site has certified people who can
>>> give advice and sites I don't see mentioned here.
>>>
>>>>
>>>> snow
>>>
>> Okay, I'll bite, certified in what? Folks on this newsgroup usually
>> recomment the UofGA food safety site.
>
> Food preservation by the Dept. of Ag. Apparently they give classes and
> some people take them to be certified. Hey, I'm not getting paid to
> mention that site. I myself learned about it on one of these garden
> Newsgroups.
>
>>
>> http://www.uga.edu/nchfp/index.html
>>
>> Seems to work most of the time.
>
Okay, Master Preserver qualifications, used to have some folks on here
with those. Not offered in Louisiana. Might trust their advice, might
not. For sure I trust the advice of the food scientists at UofGA.

On Jul 31, 5:46*pm, George Shirley > wrote:
> Marie Dodge wrote:
>
> > "George Shirley" > wrote in message
> .. .
> >> Marie Dodge wrote:
>
> >>> > wrote in message
> ...
> >>>> On Thu, 31 Jul 2008 12:09:33 -0500, "Marie Dodge" >
> >>>> wrote:
> >>>> snippies by snow
> >>>>> No, they should be OK if they sealed. I hope you vented your canner
> >>>>> for 10
> >>>>> minutes before adding the counter-weight and allowed the pressure
> >>>>> to drop
> >>>>> naturally before you opened and removed the jars. When water is
> >>>>> down that
> >>>>> low it's always operator error. *Here is an excellent place to ask
> >>>>> questions
> >>>>> since there are experts there to help you:
> >>>>>http://forums.gardenweb.com/forums/harvest/* It's all about canning,
> >>>>> preserving and harvesting.
>
> >>>> more snips by snow
>
> >>>> Marie -
>
> >>>> I'm no expert but I think this is a pretty excellent place to ask for
> >>>> assistance as it is.
>
> >>> Yes, this is a good place but that site has certified people who can
> >>> give advice and sites I don't see mentioned here.
>
> >>>> snow
>
> >> Okay, I'll bite, certified in what? Folks on this newsgroup usually
> >> recomment the UofGA food safety site.
>
> > Food preservation by the Dept. of Ag. Apparently they give classes and
> > some people take them to be certified. Hey, I'm not getting paid to
> > mention that site. I myself learned about it on one of these garden
> > Newsgroups.
>
> >>http://www.uga.edu/nchfp/index.html
>
> >> Seems to work most of the time.
>
> Okay, Master Preserver qualifications, used to have some folks on here
> with those. Not offered in Louisiana. Might trust their advice, might
> not. For sure I trust the advice of the food scientists at UofGA.- Hide quoted text -
>
> - Show quoted text -

Or maybe I'll go to the library

On Thu, 31 Jul 2008 17:07:53 -0700 (PDT), Copper > wrote:

>On Jul 31, 5:46*pm, George Shirley > wrote:
>> Marie Dodge wrote:
>>
>> > "George Shirley" > wrote in message
>> .. .
>> >> Marie Dodge wrote:
>>
>> >>> > wrote in message
>> ...
>> >>>> On Thu, 31 Jul 2008 12:09:33 -0500, "Marie Dodge" >
>> >>>> wrote:
>> >>>> snippies by snow
>> >>>>> No, they should be OK if they sealed. I hope you vented your canner
>> >>>>> for 10
>> >>>>> minutes before adding the counter-weight and allowed the pressure
>> >>>>> to drop
>> >>>>> naturally before you opened and removed the jars. When water is
>> >>>>> down that
>> >>>>> low it's always operator error. *Here is an excellent place to ask
>> >>>>> questions
>> >>>>> since there are experts there to help you:
>> >>>>>http://forums.gardenweb.com/forums/harvest/* It's all about canning,
>> >>>>> preserving and harvesting.
>>
>> >>>> more snips by snow
>>
>> >>>> Marie -
>>
>> >>>> I'm no expert but I think this is a pretty excellent place to ask for
>> >>>> assistance as it is.
>>
>> >>> Yes, this is a good place but that site has certified people who can
>> >>> give advice and sites I don't see mentioned here.
>>
>> >>>> snow
>>
>> >> Okay, I'll bite, certified in what? Folks on this newsgroup usually
>> >> recomment the UofGA food safety site.
>>
>> > Food preservation by the Dept. of Ag. Apparently they give classes and
>> > some people take them to be certified. Hey, I'm not getting paid to
>> > mention that site. I myself learned about it on one of these garden
>> > Newsgroups.
>>
>> >>http://www.uga.edu/nchfp/index.html
>>
>> >> Seems to work most of the time.
>>
>> Okay, Master Preserver qualifications, used to have some folks on here
>> with those. Not offered in Louisiana. Might trust their advice, might
>> not. For sure I trust the advice of the food scientists at UofGA.- Hide quoted text -
>>
>> - Show quoted text -
>
>Or maybe I'll go to the library

Buy copies of "The Complete Ball Book" and "So Easy to Preserve." I
think the Ball book is available at Amazon and So Easy from the
University of Georgia.

Then you will always have information on hand and be able to check
things out before you start a project. And just sitting down and
reading parts of them will give you great information about
preserving. And some new recipes you don't find in the pectin boxes.

To me the biggest problem with the Internet and especially newsgroups
is that when you are new to a group or subject you have no idea who is
giving you good and safe information and who is just blowing smoke.

In article >, "Marie Dodge" >
wrote:

> "George Shirley" > wrote in message
> ...
> > Marie Dodge wrote:
> >>
> >> > wrote in message
> >> ...
> >>> On Thu, 31 Jul 2008 12:09:33 -0500, "Marie Dodge" >
> >>> wrote:
> >>> snippies by snow
> >>>> No, they should be OK if they sealed. I hope you vented your
> >>>> canner for 10 minutes before adding the counter-weight and
> >>>> allowed the pressure to drop naturally before you opened and
> >>>> removed the jars. When water is down that low it's always
> >>>> operator error. Here is an excellent place to ask questions
> >>>> since there are experts there to help you:
> >>>> http://forums.gardenweb.com/forums/harvest/ It's all about
> >>>> canning, preserving and harvesting.

> >>>>
> >>> more snips by snow
> >>>
> >>> Marie -
> >>>
> >>> I'm no expert but I think this is a pretty excellent place to ask for
> >>> assistance as it is.
> >>
> >> Yes, this is a good place but that site has certified people who can give
> >> advice and sites I don't see mentioned here.
> >>
> >>>
> >>> snow
> >>
> > Okay, I'll bite, certified in what? Folks on this newsgroup usually
> > recomment the UofGA food safety site.
>
> Food preservation by the Dept. of Ag. Apparently they give classes and some
> people take them to be certified. Hey, I'm not getting paid to mention that
> site. I myself learned about it on one of these garden Newsgroups.

> > http://www.uga.edu/nchfp/index.html
> >
> > Seems to work most of the time.

Works for me. :-)

For Marie: There are a variety of classes and courses offered by a
variety of organizations. They are often sponsored by state university
extension offices; that's where I took my class.

The National Center for Home Food Preservation (NCHFP, cited here
frequently) offers an online class in safe food preservation; I believe
Keith Warren (a frequent poster here) signed up and went through the
class.

Most of the regular posters here have lots of experience and a pretty
good understanding of how things work. Some have more specialized
knowledge and experience in particular areas of the topic and the
discussions are generally pretty interesting, too.

I've generally shied away from other group sites because I've never seen
any better information than I can get here and the ads annoy me. :-)
The regulars here are generally pretty conservative in our practices
without being alarmists. I think we do a great job encouraging new
canners to learn and to continue safe practices.

YMMV.

I'm hoping the Colorado peaches will be in the supermarket when I get
back home! I'm running out of time and have miles to go before I sleep.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

"Copper" > wrote in message
...
> Hello Everyone,
> I'm a newbie to this group and I need a little help. I have only used
> the water bath method of canning and have been very happy with the way
> things have turned out. Recently I inherited a Sears 21 qrt. pressure
> canner. (Model 620.212). So this week i decided to take a shot a
> canning green beans. I did some research quized my mom and all my
> friends moms. My wife got a couple big bags of fresh green beans and I
> went to work.
> 14 qts. and a few hours of work later all my jars are low on water.
> Maybe 2 to 3 inches lower than when I put them in the cooker.
> I have two questions:
> 1. Should we start eating this batch right away?

UGA NCHFP http://www.uga.edu/nchfp/ states that some loss is ok (even though
the beans above the waterline may darken they will be safe if the seal is
intact) *However* if the water loss is excessive i.e. half or more of the
liquid is lost then it should be refrigerated and eaten within 2 to 3 days.

> 2. The only Regulator that I got with the cooker was a weighted one
> that my gauge says holds at 15lbs..
> Is the difference between 10 and 15 what has caused my problem?

Are you above or below 1,000ft elevation? If your elevation calls for 10lbs,
you really need to invest in another weighted guage I've had really good
luck finding parts even for my oldest canner here
http://www.pressurecooker-outlet.com/parts.htm. A lot of the Sears units
over the years were made by Presto, so you may be able to find parts through
that brand as well....but *please* verify accuracy with an expert before
going this route.

There are many variable that could have caused this problem. Excessive
pressure is one, rings too loose or too tight, food particles between the
lid and the jar. I've even had times where I pulled jars out of the canner
too soon and watch them boil over before cooling down enough to seal.
Speaking of which....did you get the satisfying pop of the lids and all of
them are sealed? Check'em by pressing on the center and see if they are all
down or if you have any movement up/down on the center button.

Best advice I ever received from my elders was "if in doubt, throw it out"

Welcome to rfp and best of luck with your canning!

KW
>
> Thanks very much for your help.
>
> brad

"Melba's Jammin'" > wrote in message
...
> In article >, "Marie Dodge" >
> wrote:
>
>> "George Shirley" > wrote in message
>> ...
>> > Marie Dodge wrote:
>> >>
>> >> > wrote in message
>> >> ...
>> >>> On Thu, 31 Jul 2008 12:09:33 -0500, "Marie Dodge"
>> >>> >
>> >>> wrote:
>> >>> snippies by snow
>> >>>> No, they should be OK if they sealed. I hope you vented your
>> >>>> canner for 10 minutes before adding the counter-weight and
>> >>>> allowed the pressure to drop naturally before you opened and
>> >>>> removed the jars. When water is down that low it's always
>> >>>> operator error. Here is an excellent place to ask questions
>> >>>> since there are experts there to help you:
>> >>>> http://forums.gardenweb.com/forums/harvest/ It's all about
>> >>>> canning, preserving and harvesting.
>
>> >>>>
>> >>> more snips by snow
>> >>>
>> >>> Marie -
>> >>>
>> >>> I'm no expert but I think this is a pretty excellent place to ask for
>> >>> assistance as it is.
>> >>
>> >> Yes, this is a good place but that site has certified people who can
>> >> give
>> >> advice and sites I don't see mentioned here.
>> >>
>> >>>
>> >>> snow
>> >>
>> > Okay, I'll bite, certified in what? Folks on this newsgroup usually
>> > recomment the UofGA food safety site.
>>
>> Food preservation by the Dept. of Ag. Apparently they give classes and
>> some
>> people take them to be certified. Hey, I'm not getting paid to mention
>> that
>> site. I myself learned about it on one of these garden Newsgroups.
>
>> > http://www.uga.edu/nchfp/index.html
>> >
>> > Seems to work most of the time.
>
> Works for me. :-)
>
> For Marie: There are a variety of classes and courses offered by a
> variety of organizations. They are often sponsored by state university
> extension offices; that's where I took my class.

Marie, the site that you referenced looks great (now bookmarked) and indeed
seeking out the voice of professionals is very sage advice. I also lend
great credence to those who have beacaup practical experience many of which
frequent these hallowed electronic hallways. Reason being just as in many
facets of life, there are a lot of variables in the process that are simply
not covered in lab environments. I'm not talking work or food safety here,
you want to stick to the recommended methods for pressure, time, tested
recipes, etc.....but more along the lines of "Why are my pickles
limp?"...."My XYZ jelly looks more like syrup, what's wrong?", "who has a
recipe for pickled dirt chunks?"....etc.
>
> The National Center for Home Food Preservation (NCHFP, cited here
> frequently) offers an online class in safe food preservation; I believe
> Keith Warren (a frequent poster here) signed up and went through the
> class.

You are correct oh sage one and I highly recommend the course to the OP.
https://www.uga.edu/nchfp/exception_account.html

I am certified(certifiable?) with the documents and everything. <VBG>
http://s208.photobucket.com/albums/b...t=UGANCHFP.jpg

This course provides great information in the basic principles of canning
(Safety, high acid/low acid foods, water bath vs pressure canning, pickling,
etc) Particularly helpful to me were the review/tests because they throw in
a few zingers and make you think. Classes are awesome but so is practical
experience and this group has that in spades! I am by no means an expert,
and seek advice freqently. Online sources as have been posted in this thread
as well as google searches (stick mainly to the university and mainstream
sources here) and obviously right here on rfp have served me well.

There are some specialties that I could do with my eyes closed and others
have theirs as well. That is what makes this community work so well. If you
have a hankering for tasty Pickled B**ts, ask Barb aka Melba's Jammin' cause
she has tasted them all and knows what works ;-)

> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller , blahblahblog
> "rec.food.cooking Preserved Fruit Administrator
> 'Always in a jam. Never in a stew.'" - Evergene

KW

KW wrote:
> "Melba's Jammin'" > wrote in message
> ...
>> In article >, "Marie Dodge" >
>> wrote:
>>
>>> "George Shirley" > wrote in message
>>> ...
>>>> Marie Dodge wrote:
>>>>> > wrote in message
>>>>> ...
>>>>>> On Thu, 31 Jul 2008 12:09:33 -0500, "Marie Dodge"
>>>>>> >
>>>>>> wrote:
>>>>>> snippies by snow
>>>>>>> No, they should be OK if they sealed. I hope you vented your
>>>>>>> canner for 10 minutes before adding the counter-weight and
>>>>>>> allowed the pressure to drop naturally before you opened and
>>>>>>> removed the jars. When water is down that low it's always
>>>>>>> operator error. Here is an excellent place to ask questions
>>>>>>> since there are experts there to help you:
>>>>>>> http://forums.gardenweb.com/forums/harvest/ It's all about
>>>>>>> canning, preserving and harvesting.
>>>>>> more snips by snow
>>>>>>
>>>>>> Marie -
>>>>>>
>>>>>> I'm no expert but I think this is a pretty excellent place to ask for
>>>>>> assistance as it is.
>>>>> Yes, this is a good place but that site has certified people who can
>>>>> give
>>>>> advice and sites I don't see mentioned here.
>>>>>
>>>>>> snow
>>>> Okay, I'll bite, certified in what? Folks on this newsgroup usually
>>>> recomment the UofGA food safety site.
>>> Food preservation by the Dept. of Ag. Apparently they give classes and
>>> some
>>> people take them to be certified. Hey, I'm not getting paid to mention
>>> that
>>> site. I myself learned about it on one of these garden Newsgroups.
>>>> http://www.uga.edu/nchfp/index.html
>>>>
>>>> Seems to work most of the time.
>> Works for me. :-)
>>
>> For Marie: There are a variety of classes and courses offered by a
>> variety of organizations. They are often sponsored by state university
>> extension offices; that's where I took my class.
>
> Marie, the site that you referenced looks great (now bookmarked) and indeed
> seeking out the voice of professionals is very sage advice. I also lend
> great credence to those who have beacaup practical experience many of which
> frequent these hallowed electronic hallways. Reason being just as in many
> facets of life, there are a lot of variables in the process that are simply
> not covered in lab environments. I'm not talking work or food safety here,
> you want to stick to the recommended methods for pressure, time, tested
> recipes, etc.....but more along the lines of "Why are my pickles
> limp?"...."My XYZ jelly looks more like syrup, what's wrong?", "who has a
> recipe for pickled dirt chunks?"....etc.
>> The National Center for Home Food Preservation (NCHFP, cited here
>> frequently) offers an online class in safe food preservation; I believe
>> Keith Warren (a frequent poster here) signed up and went through the
>> class.
>
> You are correct oh sage one and I highly recommend the course to the OP.
> https://www.uga.edu/nchfp/exception_account.html
>
> I am certified(certifiable?) with the documents and everything. <VBG>
> http://s208.photobucket.com/albums/b...t=UGANCHFP.jpg
>
> This course provides great information in the basic principles of canning
> (Safety, high acid/low acid foods, water bath vs pressure canning, pickling,
> etc) Particularly helpful to me were the review/tests because they throw in
> a few zingers and make you think. Classes are awesome but so is practical
> experience and this group has that in spades! I am by no means an expert,
> and seek advice freqently. Online sources as have been posted in this thread
> as well as google searches (stick mainly to the university and mainstream
> sources here) and obviously right here on rfp have served me well.
>
> There are some specialties that I could do with my eyes closed and others
> have theirs as well. That is what makes this community work so well. If you
> have a hankering for tasty Pickled B**ts, ask Barb aka Melba's Jammin' cause
> she has tasted them all and knows what works ;-)
>
>> -Barb, Mother Superior, HOSSSPoJ
>> http://web.mac.com/barbschaller , blahblahblog
>> "rec.food.cooking Preserved Fruit Administrator
>> 'Always in a jam. Never in a stew.'" - Evergene
>
> KW
>
>
Wow! I noted who signed the certificate Keith. Good work. I'm thinking
on taking the course myself, looks pretty interesting just from the
promo on it.

"George Shirley" > wrote in message
...
>>> The National Center for Home Food Preservation (NCHFP, cited here
>>> frequently) offers an online class in safe food preservation; I believe
>>> Keith Warren (a frequent poster here) signed up and went through the
>>> class.
>>
>> You are correct oh sage one and I highly recommend the course to the OP.
>> https://www.uga.edu/nchfp/exception_account.html
>>
>> I am certified(certifiable?) with the documents and everything. <VBG>
>> http://s208.photobucket.com/albums/b...t=UGANCHFP.jpg
>>
> Wow! I noted who signed the certificate Keith. Good work. I'm thinking on
> taking the course myself, looks pretty interesting just from the promo on
> it.

IIRC Barb originally posted that the course was being developed. It wasn't
listed on their website and when I called with a canning question for my
Brunswick Stew I inquired about the course. Originally talked to a research
assistant who was doing the outline and he transferred me to Dr. Andress.
She spent over an hour on the phone with me which was both phenominal and
priceless considering her schedule. I can't sing enough praises for Dr.
Andress and her staff. The were very interactive with those of us who
initially took the course and continue to look for and incorporate the
feedback they receive from students.

I was expecting to cover the most basic principles but was pleasantly
surprised to see a wide variety of topics and some advanced things thrown in
that forced you to step outside the multiple choice world and do a little
research :-)

KW

"George Shirley" > wrote in message
...
> Okay, Master Preserver qualifications, used to have some folks on here
> with those. Not offered in Louisiana. Might trust their advice, might not.
> For sure I trust the advice of the food scientists at UofGA.

You got that right. I also go by the new Ball Blue Book and the booklet that
came with my Presto canner.

"Copper" > wrote in message
...

Or maybe I'll go to the library

Make sure any canning or preserving book is RECENT. I've seen books from the
60s and 70s at our old library. Thank God for the Internet.

"The Cook" > wrote in message
...
> To me the biggest problem with the Internet and especially newsgroups
> is that when you are new to a group or subject you have no idea who is
> giving you good and safe information and who is just blowing smoke.

And those blowing smoke can cost you your life! If you have questions the
"recent" books and edu sites don't cover, it's best to call your extension
service.

"Melba's Jammin'" > wrote in message
...
>
> For Marie: There are a variety of classes and courses offered by a
> variety of organizations. They are often sponsored by state university
> extension offices; that's where I took my class.
>
> The National Center for Home Food Preservation (NCHFP, cited here
> frequently) offers an online class in safe food preservation; I believe
> Keith Warren (a frequent poster here) signed up and went through the
> class.
>
> Most of the regular posters here have lots of experience and a pretty
> good understanding of how things work. Some have more specialized
> knowledge and experience in particular areas of the topic and the
> discussions are generally pretty interesting, too.

Yes, they are. I wish I had more time to go back into this NG and read-up,
but with summer here, time is limited.

> I've generally shied away from other group sites because I've never seen
> any better information than I can get here and the ads annoy me. :-)
> The regulars here are generally pretty conservative in our practices
> without being alarmists. I think we do a great job encouraging new
> canners to learn and to continue safe practices.
>
> YMMV.
>
> I'm hoping the Colorado peaches will be in the supermarket when I get
> back home! I'm running out of time and have miles to go before I sleep.

Sounds like a busy life! Sure beats rotting away like an old apple in front
of a TV. Our pears will be picked later this afternoon. In less than 5
days they'll be turned into Cinnamon Pears in a nice light syrup......
YUM!!!!!!!!

Marie Dodge wrote:
>
> "Melba's Jammin'" > wrote in message
> ...
>>
>> For Marie: There are a variety of classes and courses offered by a
>> variety of organizations. They are often sponsored by state university
>> extension offices; that's where I took my class.
>>
>> The National Center for Home Food Preservation (NCHFP, cited here
>> frequently) offers an online class in safe food preservation; I believe
>> Keith Warren (a frequent poster here) signed up and went through the
>> class.
>>
>> Most of the regular posters here have lots of experience and a pretty
>> good understanding of how things work. Some have more specialized
>> knowledge and experience in particular areas of the topic and the
>> discussions are generally pretty interesting, too.
>
> Yes, they are. I wish I had more time to go back into this NG and
> read-up, but with summer here, time is limited.
>
>> I've generally shied away from other group sites because I've never seen
>> any better information than I can get here and the ads annoy me. :-)
>> The regulars here are generally pretty conservative in our practices
>> without being alarmists. I think we do a great job encouraging new
>> canners to learn and to continue safe practices.
>>
>> YMMV.
>>
>> I'm hoping the Colorado peaches will be in the supermarket when I get
>> back home! I'm running out of time and have miles to go before I sleep.
>
> Sounds like a busy life! Sure beats rotting away like an old apple in
> front of a TV. Our pears will be picked later this afternoon. In
> less than 5 days they'll be turned into Cinnamon Pears in a nice light
> syrup...... YUM!!!!!!!!
>
>
In the past I've made cinnamon pears with cinnamon candies and they were
excellent. Also made Creme de Menthe pears and they were also excellent.
Got the recipes out of one of those coffee table type preserving books
that my big sister gave me one year.

"KW" > wrote in message
...
>
> Marie, the site that you referenced looks great (now bookmarked) and
> indeed seeking out the voice of professionals is very sage advice. I also
> lend great credence to those who have beacaup practical experience many of
> which frequent these hallowed electronic hallways. Reason being just as in
> many facets of life, there are a lot of variables in the process that are
> simply not covered in lab environments. I'm not talking work or food
> safety here, you want to stick to the recommended methods for pressure,
> time, tested recipes, etc.....but more along the lines of "Why are my
> pickles limp?"...."My XYZ jelly looks more like syrup, what's wrong?",
> "who has a recipe for pickled dirt chunks?"....etc.

Gotcha! :-)))

"Brian Mailman" > wrote in message
m...
> Marie Dodge wrote:
>> > wrote in message
>> ...
>
>>> I'm no expert but I think this is a pretty excellent place to ask
>>> for assistance as it is.
>>
>> Yes, this is a good place but that site has certified people who can
>> give advice and sites I don't see mentioned here.
>
> Then mention them. (sometimes verbalizing a problem goes an awful long way
> to providing the solution).

They identify themselves. Those here who are certified should have a sigfile
so we all know who they are.

>
> B/
>>
>>>
>>> snow
>>

In article >,
"KW" > wrote:

> There are some specialties that I could do with my eyes closed and others
> have theirs as well. That is what makes this community work so well. If you
> have a hankering for tasty Pickled B**ts, ask Barb aka Melba's Jammin' cause
> she has tasted them all and knows what works ;-)
> KW

Yeah, right! NOT! I do have my PBDC entry ready for the State Fair,
though.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

Marie Dodge wrote:
> "Brian Mailman" > wrote in message
> m...
>> Marie Dodge wrote:
>>> > wrote in message
>>> ...
>>
>>>> I'm no expert but I think this is a pretty excellent place to ask
>>>> for assistance as it is.
>>>
>>> Yes, this is a good place but that site has certified people who can
>>> give advice and sites I don't see mentioned here.
>>
>> Then mention them. (sometimes verbalizing a problem goes an awful long way
>> to providing the solution).
>
> They identify themselves. Those here who are certified should have a sigfile
> so we all know who they are.

I meant the sites you say that aren't mentioned: mention them.

B/

In article >,
"KW" > wrote:

> I am certified(certifiable?) with the documents and everything. <VBG>
> http://s208.photobucket.com/albums/b...202006%20Seaso
> n/?action=view&current=UGANCHFP.jpg
>
> This course provides great information in the basic principles of canning
> (Safety, high acid/low acid foods, water bath vs pressure canning, pickling,
> etc) Particularly helpful to me were the review/tests because they throw in
> a few zingers and make you think. Classes are awesome but so is practical
> experience and this group has that in spades! I am by no means an expert,
> and seek advice freqently. Online sources as have been posted in this thread
> as well as google searches (stick mainly to the university and mainstream
> sources here) and obviously right here on rfp have served me well.

That is so cool! I'll have to look into that when I ever get a good
block of free time. I just can't say enough positive things about the
advice I've received here. I've been canning for over 30 years but I
have little experience with pressure canning and certain other things.
Never made jelly either. There are just so many small but significant
things I've learned here that I've never seen in any book or online.
And I have lots of of books on cooking and preserving.

Another interesting resource that is growing is the short, how-to video.
There are some on preserving on the Martha Stewart website--- all free.

<http://www.marthastewart.com>

However, the database there could use a great deal of improvement. It's
a shame to have so much content but yet make it so difficult to find
specific things. Too many hits is part of the problem. They could
learn a few things about searching from the Epicurious database:

<http://epicurious.com>

However, Epicurious does not yet have anything on preserving AFAIK.
They do have cooking technique podcasts on iTunes so maybe they could be
encouraged to do some on preserving. After all, lots of professional
chefs preserve certain items that they can't get out of season or, for
instance, items you cannot buy w/o high fructose corn syrup. I've heard
lots of discussions on that topic. And while I'm on the topic of
Epicurious, I would be remiss not to mention that they do an excellent
job of making it easy to find recipes or ideas based on seasonal cooking
or what you're pulling out of your garden.

Thanks in no short measure to Ruth Reichl's guidance, Gourmet has been
doing a lot on the seasonal, from-the-garden or farmer's market thing as
well. I've seen more than a few preserving recipes in the magazine as
well as on their website:

<http://www.gourmet.com>

They have been posting a lot of video's from their test kitchens lately.
It would be nice if they did some on preserving as well.

Note that I'm not mentioning these resources as the beat-all, end-all
sources for preserving. I'm noting them as *new*, ancillary sources
that will likely grow in the near future.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot

"Isabella Woodhouse" > wrote in message
...
> In article >,
> "KW" > wrote:
>
>> I am certified(certifiable?) with the documents and everything. <VBG>
>> http://s208.photobucket.com/albums/b...202006%20Seaso
>> n/?action=view&current=UGANCHFP.jpg
>>
>> This course provides great information in the basic principles of canning
>> (Safety, high acid/low acid foods, water bath vs pressure canning,
>> pickling,
>> etc) Particularly helpful to me were the review/tests because they throw
>> in
>> a few zingers and make you think. Classes are awesome but so is practical
>> experience and this group has that in spades! I am by no means an expert,
>> and seek advice freqently. Online sources as have been posted in this
>> thread
>> as well as google searches (stick mainly to the university and mainstream
>> sources here) and obviously right here on rfp have served me well.
>
> That is so cool! I'll have to look into that when I ever get a good
> block of free time. I just can't say enough positive things about the
> advice I've received here. I've been canning for over 30 years but I
> have little experience with pressure canning and certain other things.
> Never made jelly either. There are just so many small but significant
> things I've learned here that I've never seen in any book or online.
> And I have lots of of books on cooking and preserving.


Ohh, thanks for reminding me Isabella..... You do have to turn cookies on to
take the course, but this allows you to stop at any time and pick right back
up where you left off. No need to try and blast through it all at once.

Thanks for the great list of links!

KW

> Isabella
> --
> "I will show you fear in a handful of dust"
> -T.S. Eliot

In article >, "Marie Dodge" >
wrote:

> Sounds like a busy life! Sure beats rotting away like an old apple in front
> of a TV.

Sometimes I'm not so sure about that.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

In article >, "Marie Dodge" >
wrote:

> "Brian Mailman" > wrote in message
> m...
> > Marie Dodge wrote:
> >> > wrote in message
> >> ...
> >
> >>> I'm no expert but I think this is a pretty excellent place to ask
> >>> for assistance as it is.
> >>
> >> Yes, this is a good place but that site has certified people who can
> >> give advice and sites I don't see mentioned here.
> >
> > Then mention them. (sometimes verbalizing a problem goes an awful long way
> > to providing the solution).
>
> They identify themselves. Those here who are certified should have a sigfile
> so we all know who they are.

Well, sometimes we like to keep the fact that we've been certified kind
of, you know, private. '-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back and
is being updated quite regularly now.
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene

Melba's Jammin' wrote:
> In article >, "Marie Dodge" >
> wrote:
>
>> "Brian Mailman" > wrote in message
>> m...
>>> Marie Dodge wrote:
>>>> > wrote in message
>>>> ...
>>>>> I'm no expert but I think this is a pretty excellent place to ask
>>>>> for assistance as it is.
>>>> Yes, this is a good place but that site has certified people who can
>>>> give advice and sites I don't see mentioned here.
>>> Then mention them. (sometimes verbalizing a problem goes an awful long way
>>> to providing the solution).
>> They identify themselves. Those here who are certified should have a sigfile
>> so we all know who they are.
>
> Well, sometimes we like to keep the fact that we've been certified kind
> of, you know, private. '-)
>
That's absolutely correct. I've papers to prove I'm certifiably sane.

"George Shirley" > wrote in message
...
> Melba's Jammin' wrote:
>> In article >, "Marie Dodge" >
>> wrote:
>>

>> Well, sometimes we like to keep the fact that we've been certified kind
>> of, you know, private. '-)
> That's absolutely correct. I've papers to prove I'm certifiably sane.

It's those other people, you know, out to get me....
Edrena, runnin' & dodgin'

The Joneses wrote:
> "George Shirley" > wrote in message
> ...
>> Melba's Jammin' wrote:
>>> In article >, "Marie Dodge" >
>>> wrote:
>>>
>
>>> Well, sometimes we like to keep the fact that we've been certified kind
>>> of, you know, private. '-)
>> That's absolutely correct. I've papers to prove I'm certifiably sane.
>
> It's those other people, you know, out to get me....
> Edrena, runnin' & dodgin'
>
>
>
Are you truly paranoid if someone is really after you?

"George Shirley" > wrote in message
...
> The Joneses wrote:
>> "George Shirley" > wrote in message
>> ...
>>> Melba's Jammin' wrote:
>>>> In article >, "Marie Dodge" >
>>>> wrote:
>>>>
>>
>>>> Well, sometimes we like to keep the fact that we've been certified kind
>>>> of, you know, private. '-)
>>> That's absolutely correct. I've papers to prove I'm certifiably sane.
>>
>> It's those other people, you know, out to get me....
>> Edrena, runnin' & dodgin'
>>
>>
>>
> Are you truly paranoid if someone is really after you?

Only if you insist on wearing a tin-foil hat to block the radio signals. :-)

KW

"Melba's Jammin'" > wrote in message
...
>
> Well, sometimes we like to keep the fact that we've been certified kind
> of, you know, private. '-)

No need to keep it private. :-)

"Copper" > wrote in message
...
> Hello Everyone,
> I'm a newbie to this group and I need a little help. I have only used
> the water bath method of canning and have been very happy with the way
> things have turned out. Recently I inherited a Sears 21 qrt. pressure
> canner. (Model 620.212). So this week i decided to take a shot a
> canning green beans. I did some research quized my mom and all my
> friends moms. My wife got a couple big bags of fresh green beans and I
> went to work.
> 14 qts. and a few hours of work later all my jars are low on water.
> Maybe 2 to 3 inches lower than when I put them in the cooker.

Don't sweat it. I've canned pears several years in a row in exactly
the same kind of canner, but it's a Presto not a Sears. Big old cast
aluminum canner. The problem is that what is going on is the heat is
too high. Heat's very hard to regulate under those older thicker canners.
They are so thick that if you turn up the heat on the stove by the
time you see the pressure guage react, the inside of the canner
is hotter than you want it.

When the heat gets too high the water inside will eventually boil,
although of course it boils at a much higher temperature than it would
boil at atmospheric pressure. Once it boils then it will spit out through
the lid seal and your water level inside the jar will drop.

Rule of thumb here is that it's OK to be a bit too hot than the recipie
calls
for in a pressure canner, but it's dangerous to be too cold. You are better
to be too hot and gradually drop temp down between batches until you
get it just where it needs to be, than to try being too cold and creep up
on the right temp.

In my case I just don't fill the jars all the way, I leave about 2 inches
of headspace. That way if the jar does get too hot and boils inside
then there's enough headspace that it won't burp water out of the
jar. When I pull the jars they are still at the same low level they
were at when they went in. It makes absolutely no difference to the
food inside or the taste. We are only talking about a higher heat of
10-15 degrees here. When you cook on a frying pan you get much,
much hotter temps than inside a canner.

The reason your grammer could produce showpiece jars out of
the older cast aluminum canners was because she had been doing it
for 30 years and knew from trial and error exactly where to set
the knob on the stove to get the heat needed. Some of the folks
on this group tend to forget that from time to time I think... ;-)

> I have two questions:
> 1. Should we start eating this batch right away?
> 2. The only Regulator that I got with the cooker was a weighted one
> that my gauge says holds at 15lbs..
> Is the difference between 10 and 15 what has caused my problem?
>

A heavier weight will produce a higher inside pressure and higher
canning temp, at any given elevation. I frankly think weights on
pressure canners are the el-cheapo hack. You can go to any
hardware store that sells pressure canner replacement parts (seals
and such) and get a real pressure guage, then unscrew the weight
and replace it with the guage. Then make sure to take the lid
to your local county extension office to get the guage calibration
checked.

Some folks don't like guages because you have to check their
calibration every couple years or so.

Ted