School me on pressure canning....

This is my first year preserving some of the harvest and I took my new pressure cooker for a spin yesterday but I did something wrong.

I got the 20qt. Graniteware. I was doing pasta sauce and sliced beets. Put the jars in the canner and turned on the heat. Once I started getting steam from the vent pipe I let it go for about 10 minutes then put on the weight (10lb). I never got the weight to “jiggle.” I called graniteware today and they said it takes 30-35 minutes to get full pressure. So it looks like user error due to inexperience cos I didn’t wait that long, didn’t know it took that long to fully pressurize.

So I let the jars sit out overnight to cool, they all have a vacuum, and I threw them all in the fridge since they weren’t fully processed. I’m assuming they will be safely stored in the fridge and I shouldn’t have any spoilage issues.

Any tips on how to do better for next time?


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kev74 said:

If you don't get the stuff inside got enough, you run the risk of botulism, regardless of the vacuum seal. Use it quick, or re-can it the right way.

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Thanks for the replies guys. Yeah, I put the food in the refrigerator since it wasn’t processed fully. Can I try to pressure can it again even though it’s been in the fridge?


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Sweet, got more tomatoes from the CSA yesterday, gonna make more sauce then try canning the whole lot of it.


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