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Preserving the Harvest canning, drying, smoking, etc.

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  • 1 Post By mekasmom
  • 1 Post By lathermaker

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Old 07/29/12, 12:31 PM
Join Date: Oct 2008
Posts: 235
Canning at a higher pressure than called for??

I pressure canned potatoes the other night for the right amount of time,but it was supposed to be at 11 lbs and it wouldn't get below 15lbs even though I turned the heat way down, like almost off. They sealed and look there anything unsafe about canning at a higher pressure than what is needed for my altitude?

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Old 07/29/12, 06:47 PM
Pam in KY's Avatar  
Join Date: Jul 2011
Location: Kentucky
Posts: 364
I had the same thing happen to me for my very first canning project 10 days ago. Were you using a glass top stove by any chance?

From what I've gleaned on this site & elsewhere, more pressure is ok, less is a no-no. It better be or my hot dogs & bacon are gonna be a loss.
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Old 07/29/12, 07:03 PM
Join Date: Jan 2010
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It can make some foods mushy, but that's not usually a problem. I always can at 15lbs. It's just easier than messing with the jiggler weight thing to change it back and forth to a lower weight.
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Old 07/29/12, 08:05 PM
Macybaby's Avatar
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When I canned on a glass top stove, I had to turn the heat near off to keep the pressure from rising. That was before I got the 3 piece weight set for my Presto.
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Old 07/29/12, 08:10 PM
Join Date: Feb 2010
Location: west virginia
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I can on a glass stove top and dont have any problem. I turn my burner on high and went it gets to the correct pressure I start turning the burner down little at a time.
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Old 07/30/12, 02:04 PM
Join Date: May 2010
Location: Central Iowa
Posts: 1,392
Like Pam in KY said, more pressure is OK, but below pressure can serve you up a batch of botulism.

I did this once. The food was OK, but a tad on the soft side. (it was beef)
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