Hello!
I tried out my pressure canner for the first time to can up some carrots. I have only done water bath canning so far for jams, applesauce, fruit butters, etc.
I followed the recipe for carrots in the manual for my T Fal pressure canner (carrots, water, 1/2 tsp canning salt per jar. Let canner steadily steam for 10 mins, then set to the correct weight setting and process for 25 mins). My questions are:
I had to leave before the canner came back down to normal pressure after the canning process so the jars ended up cooling in the canner for a couple of hours before I took them out. Is that okay?
I think the jars siphoned a little bit and there was some residue (cloudy looking water and a tiny carrot piece) in the water of the canner. There is also come carrot residue on the inside of the jar above the water line. Are either of these a sign of something bad?
I am so scared of botulism so any advice would be appreciated!
by TrickyThought00
4 Comments
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A couple extra hours is probably fine. The only risk there is what we call “flat sour” – it’s a thermophilic bacteria that is NOT harmful but does taste funny. It would be a jar-by-jar thing.
Some siphoning is normal for new people to pressure canning. Be sure to carefully wash your jars and lid exteriors, check for false seals, and store with rings off.
Congrats on a nice looking run!
I get it, pressure canning for the first time is scary, at least for me it was. I felt like David and Goliath, little me with a beast of a kettle. You followed the process and they look wonderful. Now that you’ve done it, it just gets easier from here. Give yourself a high five! You’ve got me tempted to try them, but my only experience with canned carrots is store bought and i have never liked them. If anyone can tell me these taste better than the store then I may try it.
I have found that temperature control helps with siphoning…allowing the canner to gradually get to pressure and after the timer goes off, *very carefully* take off the gauge and then let it rest for another ten minutes before taking off the lid. If the jars are really active, I let them sit in the canner for another 5-10 minutes before removing them.
It’s best to always give yourself enough time to do the entire process and be close by so you can monitor the canner (adjusting the heat as necessary).