Green Living Australia .com .au

[Postie]

Hi All,
I am new to the forum, and am thinking about getting a Presto 23Qt pressure canner. I have noticed that a Fowlers No.36 jar seems to perfectly fit about 3 large serves of soup/stew - which is perfect for our family. Does anyone know if these jars will fit in a Presto 23Qt canner?

I have had a look at the dimensions of both jars and canner and it seems theoreticly possible, but not having any experience with this canner I cannot be sure. Would appreciate anyones opinion.

Cheers.
Bob

[David]

Hi Bob ...

What size are the jars you wish to use ... in volume ... how many litres or mils ?
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Cheers .... David


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[David]

Hi Bob

I have found reference to the no36 jars being 1100 ml ....

When processing in a pressure canner, the correct time for the size jar is of paramount importance ... sadly being American the instructions most commonly refer to US pints and quarts .. a US pint is about 450ml, and a US quart is about 900ml.

Looking here ... http://web1.msue.msu.edu/msue/imp/mod01/01600885.html ... at a the details of a mixed vegetable soup, you can see the time differences between 450ml and 900ml .. below 2000ft above sea level, process at 11lbs pressure for 75 minutes for 450ml(US pint) ... and process for 90minutes for 900ml(US quart).

You might extrapolate a time for 1100ml ... but if you are wrong ... you are leaving yourself vulnerable to botulism poisoning, and remember botulism is colourless, odourless, and can often be fatal.

While the jars may physically fit, I would recommend staying with jars closer to the standard sizes ... that directions are already written for.

Valerie makes big pots of vegetable soup all the time and then preserves the soup in jars, takes them to work with her, saving money, and making her co-workers jealous ...
_________________
Cheers .... David


www.greenlivingaustralia.com.au
www.misterballoons.com.au

[Postie]

Thanks David,
I have measured the volume of a No.36 and it works out at 1250ml, and 400mm tall, but all F/V jars seem to vary slightly in volume. I think you are right, and it might be better to err on the side of caution and stick to the volumes specified in the instructions - botulism sounds a bit scary.
Cheers.
Bob

[Valerie]

Hi Bob:

While Botulism may sound scary, it can be managed, by processing correctly. However, if in doubt here is a bit of information for you:

“Botulinum toxin is heat-labile, or unstable if heated to a certain temperature, and can be destroyed if heated and held at 80 degrees Centigrade (176 degrees Fahrenheit) for ten minutes or longer.” http://www.foodborneillness.com/botulism_food_poisoning/

This is why our grandmothers always ‘cooked’ canner/preserved soups and stews for at least 10 minutes before serving them up.

Hope this helps
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[naturally]

I have used the 36 fowlers for veggie soup and processed for 90m @11 lb
have used some of the jars and everything is fine but it is a lot of soup
now I use the smaller 31

[Valerie]

In regards to using processing times and jar sizes, other than those specified in the directions from the USDA, I would warn people that while they may work and they may be correct, they have not been tried and tested by the scientific community and; therefore, there is no guarantee that they are in fact correct.

My recommendation would be to stick with the USDA guide, which is scientifically supported, and which is the information we were referred to by the CSIRO when we contacted them looking for the definitive guide on home preserving used in Australia.

Val
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