Pressure Canning Water: 2-3 inches Place jars in canner
{"Image DocumentName": "Pressure Canning Water: 2-3 inches Place jars in canner", "Image ImageDescription": "Heat the pressure canner until steam comes out of the vent tube. Allow steam to vent for 10 min. Process times are for a pure steam environment. USDA instructs to vent ALL pressure canners. DO NOT DISTURB jars for hours. If pressure drops anytime during the process, bring the canner back up to required pressure and start timing the process over, from the beginning. Heat the pressure canner until steam comes out of the vent tube. As water boils, the empty space becomes a mixture of steam and air. Allow steam to vent for 10 min.to eliminate the air so processing takes place in a pure steam environment. Drop in pressure during processing. Decrease sterilizing value of the process. Under processing. Foodborne illness or spoilage. Large and/or quick variations in pressure may cause loss of liquid from jars. If pressure drops anytime during the process, bring the canner back up to required pressure and start timing the process over, from the beginning", "Image XResolution": "37", "Image YResolution": "37", "Image ResolutionUnit": "Pixels/Centimeter", "Image Software": "SlidePlayer", "Image YCbCrPositioning": "Centered"}