So I’ve always just done some quick pickle recipes with peppers and cucumbers. We had 4 tomato plants that went crazy this year leaving us with about 4 years of tomatoes.
I got a canner and followed the directions in the booklet to a t. When I was filling these up there was only a half inch or a inch from the to. (Sorry can’t remember but it was what the booklet said to do).
It is a pretty old canner that I got so it may be out dated. But I let the canner steam for 10 mins, then I put the weight on. The lowest psi I could get it to was 14. The booklet wanted 11 for 25 mins. I got 14 for 25.
Now there’s a fair amount of room at the top, but the seals are fine. Will these be ok? Is the extra space at the top bad?
by StalkingApache
3 Comments
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What is your elevation and did you use a weighted or dial gauge? If you used only the dial gauge, when is the last time it was checked for accuracy?
It looks like there was some siphoning; were there tomatoes in the canner water?
Regarding the recipe, I’m not sure how old is “pretty old”, but it sounds like your booklet is consistent with current NCHFP processing recommendations for this recipe. If it’s any older than the mid-90s, that is considered outdated, so you may want to switch over to current recipe sources like NCHFP; Ball; university extensions.
See here: https://nchfp.uga.edu/how/can_03/tomato_without_liquid.html.