Program 14 -- Canning Meat Achieving and Maintaining Pressure

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Properly and safely canning meat requires careful monitoring of the pressure. K-State Research and Extension food safety specialist Karen Blakeslee has tips for calculating the correct pressure.
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im a first time canner my canner started whitling very very loud is this supost to happen

rennecox
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What is the price range for both units and which do you prefer to use personally?

joshtimmons
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I am new to canning... Making some Beef stew and Chicken stew. Should be 11lbs for 75 minutes for pints, I have a dial guage like the one in your video. I have an electric stove, on the button heat settings, # 4 keeps pressure too high.. #3 setting keeps pressure to low. How much room is there for mistakes?I am constantly adjusting the temp settings on my stove, from 3 to 4. Pressure runs from10.5 lbs to 13lbs? Is this safe? Any suggestions??

roberthicks