I just finished canning Annie's salsa and had a problem in that most of the time the pressure regulator weight either didn't jiggle until I turned the heat up and then wouldn't stop jiggling until I turned it down again. It didn't jiggle 1-4 times every minute like it was supposed too - well it did but only a couple of times towards the end. I think I might have turned the heat up and down too much so please tell me what I did wrong (the dial gauge stayed at 10-12 but I know that I musn't rely on that but on the weight) So here's what I did - sorry it's long. Show 14h27-Put heat on  inner 3 gas rings full ; outer ring ½ on 14h25 Venting slightly-spurting a bit of water  pressure still 0 14h27 Venting a bit more 14h28 Venting harder  start counting 14h30 Pressure up to 0.5 14h32 Pressure up to 2.5  turn off outer ring 14h34 Pressure up to 4 14h35 Turn 3 inner gas rings to ½ 14h36 Pressure down to 2.5 14h38 Pressure down to 2. Set pressure regulator weight over vent pipe 14h39 Water starts trickling from vent pip 14h41 Pressure up to 5  starts spurting a little water 14h43 Pressure still on 5  turn inner rings full on again 14h45 Pressure up to 8  spluttering and more steam coming out 14h46 Starts jilling  pressure up to 10  start counting 14h47 Still Jiggling - Pressure up to 12  turn inner rings to ½ 14h48 Still constantly jiggling 14h49 Stops jiggling  pressure dropped to 11 14h51 Pressure drop to 10 and I get nervous  turn gas rings up ¾ Pressure goes up to 11 14h52 Starts jiggling again  pressure goes up to 12.5 14h53 Still constantly jiggling  turn gas rings down to ½ 14h54 Stops jiggling  pressure reaches 11 14h55 Jiggles twice 14h56 Jiggles three times 14h57 Pressure goes up to 12.5 and it starts jiggling withou stopping Turn gas rings off very slightly and it stops jiggling  jiggles once more briefly 14h58 Pressure down to 11 15h01 Hasn't jiggled since 14h57  pressure drops to 10  turn up gas rings slighly Pressure goes up to 11 15h02 Pressure goes up to 12  starts jiggling and stops 15h03 Jiggles 3 times 15h05 Pressure reaches 11 but no more jiggling 15h06 Still no jiggling  turn up gas rings a bit Pressure up to 12 and jiggles 15h07 Pressure goes up to 12.5  still constantly jiggling 15h08 Turn gas rings off slightly 15h09 Pressure reaches 11 and stops jiggling Jiggles 10 sec,stops2, Pressure up to 12  jiggles 10secs ,stops5, jiggles 10secs 15h20 Jiggles 10 secs 15h22 Jiggles 10 secs 15h23 Jiggles 4 times 15h24 Pressure goes up to 12  constantly jiggling  turn off slightly 15h25 Stops jiggling  pressure down to 11, jiggles once more 15h26 Turn off heat with great relief 15h28 Pressure reaches 0, removes weight and open canner 15h38 Take out jars  doesn't pop and lids aren't concave so it doesn't look like they sealed. Hi Everybody Last summer I moved to my new location. Before when I canned, I always had to use 15 lbs of pressure. Now in my new home, I use 10 lbs of pressure. I do remember that when I first started canning, I was told that canning at a high elevation (old location) was different from canning at a lower elevation (new location). Here in my new location, the weight just spins, steams and hisses constantly (without stopping the whole time). Until last night, this did not bother me because as I said above, I was told that canning at different elevations was different. Then last night on another board, I read, “the weight jiggles and lets off steam only a few times a minute, not constantly.” Now I’m super worried. I’ve done quite a bit of canning meat since I’ve been here. The weight spins, steams and hisses constantly, not just jiggles and lets off steam only a few times a minute. Almost everything has sealed, and I’ve eaten some of my food with no ill effects. I’m concerned about the safety of my food. Is it OK? Should I be doing something different? YYY Canning Index | Canning Introduction | Pressure Canner Comparison Guide | Frequently Asked Questions  Understanding the basics of canning as outlined in the Canning Introduction and using only reliable, tested recipes will, in most cases, result in successful home canning. However, problems can occur, which can be frustrating and disappointing. See the list below to find your circumstance and what may have caused the problem. Be sure to make a note of the remedy to avoid repeating the same situation. IMPORTANT: If you cannot find a solution to your canning problem below and have an urgent need for information, contact our Consumer Service Department at 1-800-877-0441. Our business hours are Monday through Friday, 8 a.m. to 4 p.m., central time. If it is after business hours and you question the safety of the food you've canned, store the cooled jars in the refrigerator and contact us during business hours. 1. Loss of liquid in jars during processing
If liquid is lost during processing do not open the jar to replace liquid. If all canning procedures have been followed and the lids have sealed, the food is safe to store and eat. However, food that is above the liquid line may discolor during storage, so plan to use those jars first. Liquid loss of at least half indicates that the processing procedures may not have been followed. Place those jars in the refrigerator and use the food within 2 to 3 days. 2. Food floats to top of jar
Floating does not affect the quality of the food. 3. Color change in fruits
4. Jar(s) did not seal
Jars that do not seal can be salvaged as long as corrective action is taken within 24 hours of the initial processing. The food can be refrigerated and used within 2 to 3 days, frozen, or reprocessed. If choosing to reprocess, remove the lids and check the jar sealing surface for nicks. Discard jars, if necessary. Reheat the food and/or liquid and pack into clean, heated jars. Remove air bubbles. Clean jar rims, position new lids, and secure with bands. Reprocess using the same processing method and time. If more than 24 hours have elapsed since you completed the initial processing, and the seal is faulty, the food is no longer safe. Discard at once. 5. Jar(s) broke during processing
Although it is unfortunate to lose a jar to breakage, the remaining jars are usually not affected and are safe to use. Remove the jars from the canner and let them cool naturally for at least 12 hours. Once cooled, prepare as usual by removing the band and thoroughly wiping each jar clean with a wet cloth before storing. 6. Jar(s) seal, but then unseal during storage
All jars that become unsealed during storage should be considered spoiled and discarded. 7. Black deposits on underside of metal lid
This deposit is harmless and does not indicate spoilage. 8. Jam or jelly has mold or is fermented
Discard jams and jellies that have mold. Scooping out the mold and using the remaining jam or jelly is not recommended by USDA and microbiologists. 9. Bubbles in the jar after processing
Boiling Water Method | Fruits | Tomatoes and Tomato Products | Vegetables | Meat, Game and Poultry Fish and Seafood | Stock and Soup | Troubleshooting | Care and Maintenance | Pressure Canner Comparison Guide How long does it take for a pressure canner to start jiggling?The canner will pressurize during the next 3 to 10 minutes. Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached, or, for canners without dial gauges, when the weighted gauge begins to jiggle or rock as the manufacturer describes.
How long does it take for the pressure regulator to start rocking?The pressure regulator will begin to rock when 15 pounds pressure is reached.
How often should the weight jiggle on a pressure canner?Pressure jumps during processing may cause jars to lose liquid. Weighted gauges on Mirro canners should jiggle about 2 or 3 times per minute. On Presto canners, they should rock slowly throughout the process.
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Presto pressure canner weight won t jiggle
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