I want to know if I’m doing it right or if I’m doing too overkill to keep my jars safe. I tried raw packing my carrots for the first time and I followed the recipe for my pressure canner guide that it came with. With clean jars, seal rings, and lids ready, I put hot water in each of the jars while i prepped my carrots. Once my carrots were sliced I emptied out the hot water, packed in my carrots (leaving 1in headspace per my booklet) and then added more boiling water in them, released air bubbles, wiped off the rims then put the lids and seals on until finger tight. Now i put in my 3 quarts of hot sink water and 2 tbsp of vinegar and i put it on the stove on low heat to warm up, then i added in my jars then processed per instructions. (Turn up to relatively high heat until steam coming out, let steam for 10 mins, put on the pressure thing, turned down heat and let pressure build until 11lbs and processed for 25 mins). Did I prep my jars right for raw packing? For hot packing do i still need to prep my jars with the hot water still?
by Pleasant_Meat2241
2 Comments
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I think the canner was already supposed to be hot around 140 degrees when you added the jars. Did you only start the canner heating up after you poured the boiling water into the jars with the carrots? They would have cooled down if so and the recipe relies on that water being hot when they go into the canner for full heat penetration