Author Topic: Pressure canning chilies  (Read 1325 times)

Offline yodal

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Pressure canning chilies
« on: September 04, 2019, 12:47:39 PM »
Hello folks!
I have an All American 921 and I canned some green chilies this last weekend.
My problem was that the dial gauge didn't reach the right temp/pressure. But the jiggler was going strong!
I've only used this canner once before and don't remember having this issue.
The jars were boiling when I took them out and all the lids popped.
If the gauge was off but the jiggler was going fine, are these going to be ok?
It was off a lot. It was reading 230 degrees. I canned them a 15lbs. and at that weight it should have read 250 degrees.
Did I just waist a whole case of chilies?
Thanks..

Offline Fixit

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Re: Pressure canning chilies
« Reply #1 on: September 04, 2019, 05:16:31 PM »
Trust the jiggler. Now that said why pressure can ? On peppers of all types i add some vinager and water bath.

Offline yodal

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Re: Pressure canning chilies
« Reply #2 on: September 05, 2019, 07:05:43 AM »
Well vinegar would change the taste of the chilies.
Plus! I wanted to use the pressure canner again! :)
I'm still new at it...

Offline Stwood

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Re: Pressure canning chilies
« Reply #3 on: September 05, 2019, 09:44:25 AM »
We have always just used a canner with a jiggler, no pressure gauge.
As above, trust the jiggler.
Open a jar in a couple of weeks and test.

Offline Redman

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Re: Pressure canning chilies
« Reply #4 on: September 05, 2019, 12:18:09 PM »
Having worked in the quality control profession for years I'll just throw out that even new pressure gauges can be inaccurate. While generally fairly rugged they can get out of adjustment from bumping or otherwise mishandling. Also it is recommended practice to have your canner gauge calibrated yearly. Your extension agent should be able to do this or the gauge can be sent to a calibration company that does pressure gauges, not all do. Notice the bold print in this link referring to All American pressure canners.

https://extension.psu.edu/pressure-canner-dial-gauge-testing

Bottom line. Go with the jiggler as others have said.

Offline Morning Sunshine

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Re: Pressure canning chilies
« Reply #5 on: September 05, 2019, 12:24:09 PM »
you could also try fermenting your chilis.  I have a quart jar of fermented jalapeƱos from two years ago, and they work wonderful for anything that needs a small kick - probably work well for a large kick also, but my family can only handle small kicks  :)

also, I have an A-A and two Presto canners.  I take the lids into my extension center about every other August.  They charge most of the time, but every Monday they will check for free.