The water in the cannermust entirely cover the jar.
Be certain to let the canner cool until the indicator on the steam-gage has reached zero before opening the canner.
The pet cock is left open until steam begins to escape thru it as thecanner is heating on the stove.
When steam escapes from the canner thru the pet cock at a rapid rate, it may cause liquid to flow out of the jars.
On the canner is a safety valve which is set so that the instant a certain number of pounds of pressure is reached, it is lifted up by the steam.
As soon as the steam begins to escape, the pet cock is closed and the temperature inside of the canner begins to rise above the temperature of boiling water (Fig.
Some of the steam then escapes, thus preventing the pressure in the canner becoming so great that there is danger of its exploding.
It is as important that the water entirely cover the jar in this canner as in the water bath.
The pressure canner has either a rack or a perforated pail on the inside to raise the jars from the bottom as in other canners.
When the jars are in, the cover is adjusted to the canner and screwed on tight so that no steam will escape between the cover and the canner.
When steam begins to come, the pet cock should be closed, and the steam-gage hand then begins to turn, indicating that the pressure in the canner is rising.
Until the operator knows where to set the weight to the safety valve, leave it well out to the end of the rod until the pressure in the canner has reached the desired point.
Water is put into the canner to reach to the bottom of the rack.
There is a pet cock which is kept open when the canner is first heating, to let the air be forced out by the first steam which forms.
Be sure to exhaust the air from the canner before closing the pet cock.
Never let the canner cool so long before the pet cock is opened that air will rush into it, due to the vacuum which is sure to form when the steam is cooled if the pet cock is not opened.
However, if you will be exceedingly careful to remove the berries from the canner the minute the clock says the sterilizing period is over, you will have a fairly good product.
The steam canner or pressure cooker soon pays for itself in time, energy, and fuel saved as the vegetables may be canned at high pressure in one processing.
If canning with a steam-pressure canner or a pressure cooker sterilize for one hour and a half under 10 to 15 lbs.
When canner has been filled fasten opposite clamps moderately tight.
When I looked into my canner I saw all the beautiful dark sirup in the bottom of the canner instead of in the jars," or, "What shall I do, my beets are all white?
When using a steam-pressure canner instead of the hot-water bath sterilize for ten minutes with five pounds of steam pressure.
The profits are of course higher but the results more uncertain, for it is somewhat difficult to gauge the demands of the public, and the canner must assume the risk ordinarily taken by the merchant.
Place jars or cans in canner and process in boiling water for three hours.
This is evidenced by a rush of air into the canner when the pet cock is open.
Remove jars from canner and tighten lids as soon as canner is opened.
The handwork is all over, for the cannerwill do the rest.
I should say it; with us it is the best of all the June-bearing berries, hardy, productive, a good canner and a good shipper.
When using a steam pressure canner instead of the hot-water bath, sterilize for 10 minutes with 5 pounds of steam pressure.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "canner" in a variety of sentences. We hope that you will now be able to make sentences using this word.
