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| Five jars of stock with some potatoes and chicken. |
I decided to try canning some chicken stock that I had made a couple of days earlier. It was easier to do than water bath canning because I didn't have to try to lower the jars into and out of boiling water. It was harder to figure out how to get the stove to stay at a consistent temperature above the required pressure without being way higher. But in the end, I figured it was better to be at 14 pounds the whole time when I needed only 12, than to accidentally slip below 12 and risk contamination.
Five quarts of chicken stock and about an hour later...I am a confident pressure canning fool, ready for my next experiment.
1 comment:
I machined some metal off the pressure weight on my canner so it would maintain 12 psi instead of 14 psi -- because I never found a recipe calling for 14 psi. Of course, it helps to have a lathe and digital balance scale. Or a father with one. -- Dad
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