My first project in pressure canning is homemade chicken soup.
I used organic chicken, wild rice, and some organic veggies. I had homemade stock which I defrosted. Since my stove has a low overhanging second oven, my pressure canner would not fit under it. I took it to my daughter’s house to use her stove.
Carefully following the directions, I had lubricated the seal between top and bottom (it is an All-American Canner so I put a thin layer of olive oil between the top and the bottom of the canner), added water, made sure to tighten the nuts on opposite sides simultaneously and set up a stool near the stove.
I watched the time, waited for the steam to vent and timed it for seven minutes. Then I put the pressure gauge on, ten pounds for this altitude. Once the gauge started jiggling, I nursed the temperature so the timing was right, between one and four jiggles per minute. I counted seconds and kept track of the jiggles. On my daughter’s stove, the setting was about “five” on the burner regulator knob.
During the cooking time for seventy-five minutes, I helped my granddaughter with her homework. We also watched a cooking show. When the time was up, I turned off the burner, watched the pressure go down to one PSI, removed the pressure gauge and left it to sit overnight since I did not want to deal with opening it up with the hot steam right away.
I will check it today and bring home my first pressure canned goods.
One more step in homesteading!