Ball recipe for pressure processed quarts. Recipe followed to a T. Upon processing, disgusting greasy water. Had to wash to process chix soup and was super annoyed. Seals seem safe but what gives?
by jeanneLstarr
4 Comments
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Temporary_Level2999
Tell me about your process. How long did it take to heat up, what temp was the stove on, and what did your cool down process look like?
DLS3141
Did you overshoot the correct pressure by a lot, or did it fluctuate during processing? I’ve noticed that if I don’t “ease up” to the correct pressure or the pressure goes too high, I’ll get more siphoning.
Kammy44
I also think I get way less syphoning if I get up to temp slowly. If I rush it, I get more. I’ve also read that it seems to be more common in tomato products.
4 Comments
Hi u/jeanneLstarr,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
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Tell me about your process. How long did it take to heat up, what temp was the stove on, and what did your cool down process look like?
Did you overshoot the correct pressure by a lot, or did it fluctuate during processing? I’ve noticed that if I don’t “ease up” to the correct pressure or the pressure goes too high, I’ll get more siphoning.
I also think I get way less syphoning if I get up to temp slowly. If I rush it, I get more. I’ve also read that it seems to be more common in tomato products.