|Posted by antigoneluce on September 25, 2012 at 1:30 AM|
Okay, so that went off without a hitch. I was a good girl, though, and stuck to topic to the best of my ability. Came in under 10 minutes again. The good news is that in that short time, I managed to go through the steps I take to pressure can food. I will assume you are working with clean, washed mason jars, with new lids and good rings. I also assume you have already purchased a lid grabber, a jar lifter, and a canning funnel. You will need those, a canner, a tea kettle, and a sauce pot to simmer your lids in. That softens the rubber sealing compound so it seals properly. I also suggest clean rags, towels, and pot holders. And plenty of water... pressure canning is hot work, so you will need to replace what you sweat out. Okay, off to can the second batch of carrots!
ETA: OMG! I forgot to tell y'all. Start timing from when the regulator starts rocking back and forth, or, as we call it, "rattling."