I have a presto counter top pressure canner. The mince recipe said 90 mins. I set the canner for 90 and followed the directions. Everything sealed well, except 2 of the 14 jars.
I decided to check one of the jars and it tastes burnt. Then I started checking each one. All of them taste burnt.
I’m pretty bummed. It was an expensive mistake that I would like to avoid in the future. Any idea what I should be looking out for? Going forward, I’ll definitely wait and check my first batch before processing another.
by impaledonastick
3 Comments
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Hey there :-). First of all, which recipe did you use for your mince?
Have you made this mince before?
And did you taste it before it went in the jars?
I ask because I have always found mincemeat (the genuine kind with hamburger and a pile of suet) to be extremely finicky.
[the Healthy Canning Recipe I use](https://www.bing.com/search?q=Home+canned+mincemeat&filters=ufn%3a%22Home+canned+mincemeat%22+sid%3a%228a46fc98eed9b4df4d260817113d4d13%22+segment%3a%22generic.carousel%22+secq%3a%22healthy+canning+mincemeat%22+supwlcar%3a%221%22+tsource%3a%22EntitySegments%22+recipequerylanguage%3a%22en%22+catesegtype%3a%22recipe%22+cack%3a%228cf54b5d-ff5e-4311-8410-fd9f5882de17%22+segtype%3a%22UmVjaXBlLFJlY2lwZQ%3d%3d%22+ctype%3a%220%22+mltype%3a%225%22+eltypedim1%3a%22Recipe%22&CarouselExplore=EntityAndCarouselFull&clo=MiniSlider&FORM=RECICA&PC=SANSAAND&ssp=1&safesearch=moderate&setlang=en&cc=US)
That recipe I find to be the most forgiving, but even this one to avoid even the slightest amount of scorching I cook it in a double boiler. I have scorched mince meat before.
And I have found the scorching tends to happen before the canning process, the canning process brings out any scorched or stale spice flavors. So when I make this (often as a gift), all the spices are as fresh as possible and I resign myself to a day in the kitchen watching it like a hawk.
I am sorry yours scorched.
Did you taste it before you put it in the jars?