It’s chicken soup (ingredients: chicken, potatoes, carrots, celery, mushrooms, and chicken broth). I have a Presto pressure canner. 10 pounds pressure for 1 hour & 30 mins. I filled with broth to 1 inch headspace.
When I opened the lid one of them was rapidly leaking broth still (we ended up eating that one same day).
They all sealed but I haven’t had this issue before, so I’m not sure if they’re considered safe with such a big headspace.
by yetiorbigfoot
4 Comments
Where did you get your recipe from?
What recipe did you use? I know there’s a soup recipe that lets you use any (safe to can) cannable ingredient that’s tested.
Is that a your choice soup? Was the headspace originally an inch?
When you say it was leaking broth, do you mean immediately after you took it out of the canner?
Did you let the pressure come down naturally?
Edited to add: this one is the closest I could find but has no potatoes or mushrooms so I wouldn’t feel comfortable taking you it’s safe: https://www.ballmasonjars.com/homemade-chicken-soup.html
The your choice doesn’t allow celery because it has no standalone canning instructions.
Assuming it’s an approved recipe and you followed the process exactly, it should be fine if they sealed. I’ve had liquid shoot out of some of my jars when I’ve taken the lid off the canner a couple of times. It’s my understanding that it’s because the temperature difference between the room and the contents of the jars. I’ve started waiting an additional 15-20 minutes after the canner has come to ambient pressure before taking the lid off and then doing so really slowly. So I’ll take the weight/gauge off, wait 5 minutes and then open the lid but don’t remove it, wait 15 minutes then remove the lid and unload the canner.