Hello! I am new to pressure canning and I have an All American 915. I have had a hard time finding YouTubers or other people to learn from because I live at 8,500 feet so I have to can at 15psi. I’m sure all things are transferable as long as I know I have to adjust for my altitude but sometimes it’s just nice to have someone in the same boat!
I have canned once before using my pressure canner, I just did raw pack chicken and had a hard time regulating pressure. I know I cannot go off of the dial gauge but my dial gauge reads 15-16 psi and my jiggler is not doing anything so it just worries me.
The chicken seemed fine, sealed well but I had a lot of siphoning, which also was because I released the pressure too soon. So now I am just practicing with jars of water to get the process down.
I’m letting the dial gauge sit between 17-18 psi and I am getting 2-4 jiggles per minute that last about 5 seconds.
I made chicken stock today that I would like to can if this water test goes well, if I’m not feeling confident I’ll just freeze it for the time being.
I guess I am just looking for reassurance or any good tips.
Thank you!
by oval14