Canning at a higher pressure than called for??

Discussion in 'Preserving the Harvest' started by InTownForNow, Jul 29, 2012.

  1. InTownForNow

    InTownForNow Well-Known Member

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    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 good.is there anything unsafe about canning at a higher pressure than what is needed for my altitude?

    Thanks!
    Intown
     
  2. Pam in KY

    Pam in KY Well-Known Member

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    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.
     

  3. mekasmom

    mekasmom Well-Known Member Supporter

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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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  4. Macybaby

    Macybaby I love South Dakota Supporter

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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.
     
  5. Peggy

    Peggy Well-Known Member

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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.
     
  6. lathermaker

    lathermaker Well-Known Member Supporter

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    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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