Oh well, pressure canning seems to take longer and I always have to watch mine like a hawk so the pressure doesn't go too high. But at least you know it's very safe to eat.
You are viewing a single comment's thread from:
Sort: Trending
I hear you on having to watch it, mine does the same thing. It was supposed to be canned at 11 but it bounced between 11 to 13. I do not worry about it going over 11, but I don't want it going under it. I hope this is ok, I have canned a lot of things like that.
I do the same thing. I don't think going over a bit is a problem, just the going under.