“BTW, if you do get into pressure canning foods. IMHO, there is nothing more boring than sitting on a stool in front of the stove, watching the pressure gauge to make sure it stays right on the exact lbs of pressure..”
There is now a weight that allows one to add or take off weights. Each weight is 5 lbs. It is 5 lbs. without adding a weight so if you add one weight, you will get 10 pounds of pressure and the gauge is there to show you it is using 10 or 11 pounds. If you put the remaining weight on there you are at 15 lbs. of pressure. You don’t have to sit and watch it any more if you have those individual weights.
hmm,
well, I know that on my dial gauge with the 15 lb regulator, that when the regulator would start rocking fast, and getting noisy, then I’d bring down the heat.
Mostly I canned boneless southwestern style chicken in the broth I cooked it in as it was easy to open a jar for tortilla soup, chicken enchiladas, chicken and rice.
So, for me it seems, I’d be having to use the fifteen lb weight set, and then would be processing at fifteen lbs, instead of thirteen..
Lol, if I was really good, I guess I could use that 75 minutesp rocessing time to pray.
Oh, I never did like the taste of home canned beef..like for soup. It always tasted burnt, or overcanned to me. I used to wonder what Campbell’s Soup’s secret was that their beef soups didn’t have that “taste”.