Hi! Firstly, I’m a newbie to this, Australia based. I have canned my own tomatoes before and that went brilliantly.
It’s been some time since I did that however, and I have a heap of chicken that I need to save so I thought I’d can some.
While canning, I had an issue with my canner where it didn’t wanna vent. And then went jt did vent I left it for the 10 minutes, put on the 15 weighted gauge and then it didn’t build any pressure. I tried this several times. The cans were in the canner for over an hour total.(give or take) I feel like I’ve found the problem (loose air vent/cover lock.) however, once the cans were cool enough. I noticed that the lids appeared to be pressured on. Took the rings off and picked them up via the lid and yep?? The lid is 100% on there.
Does this mean that the cans sealed and are shelf stable? Or?
I canned 5 500ml jars (16oz I believe) 4 of the 5 appeared to have seal, the other one not at all.
I’ve had them with the rings off for a few hours now and they’re still sealed on there.
For my altitude, my gauge had to get to 11psi. For a total processing time of 75minutes.
If anyone can lend some insight. Thatd be great.
by Airxzen