You can see the tragedy that unfolded 🤣 I have an old Presto Deluxe with a 15 lb weight (I knew it wouldn’t jiggle for this celery purée). I vented it for 10 min, and then I put on the weight and processed for 30 min. I had 5 quart jars and 2 pints with 1” of headspace. Hot purée went into warm jars. Finger-tight seals, and several of the seals are the reusable plastic ones. I tried to keep the pressure at 10 lbs, but it did fluctuate between 9 and 11. When it was done, I moved it off the burner and let it cool on its own. I did hear a few bangs but thought my cats were acting up! Turns out that 3 of the jars came open but didn’t break. I’m not sure yet if the 4 that remained intact sealed properly or not yet. Please, what did I do wrong?! Thank you.
by Exact-Fee9481
3 Comments
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Sorry I can’t be of help as I’m a water bath canner, but I’m curious what recipe you used for the purée. Since you can’t pressure can puréed pumpkin and other things what makes celery safe to do so? Just curious, a pressure canner is on my dream list so I’m always interested in learning.
Did you leave an inch of headspace or fill it straight to the top?