I am working on my 1st canning experiment with 3 acorn squash in 4 pint jars. I probably should have done something simpler to start with, but had some squash that needed to be used. I had to search for the directions to can it at 15 psi though, because the instructions in the Home Preserving manual (came with my Fugor Duo pressure canner) said to can it at 10 psi, my pressure canner only has a Hi (15 psi) and Lo (8 psi) setting.
Thankfully I found some instructions on someone else's blog where they used 15 psi for 55 minutes and it turned out fine. Currently, I have 20 minutes left and then will test the seals.
After depressurizing and letting everything cool off, I found out that 1/2 the fluid in each jar had leaked out. and one of the jars didn't seal. Thankfully the manual said that everything was fine, except for the one that didn't seal. That one went in the fridge and will be used soon. Overall, not a bad experience.
Thankfully I found some instructions on someone else's blog where they used 15 psi for 55 minutes and it turned out fine. Currently, I have 20 minutes left and then will test the seals.
After depressurizing and letting everything cool off, I found out that 1/2 the fluid in each jar had leaked out. and one of the jars didn't seal. Thankfully the manual said that everything was fine, except for the one that didn't seal. That one went in the fridge and will be used soon. Overall, not a bad experience.
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