Knowledgebase
Some jars out of canner boiling, others not, still safe? #878508
Asked July 23, 2024, 9:46 PM EDT
Hi!
I am new to pressure canning. My very first batch was canning freshly caught salmon. When pulling the jars out of the pressure canner (at the end of processing time) were boiling, which I expected, but others were not. All jars sealed properly. Why did some jars boil but others did not? Still safe to eat? Thank you for your time.
Matanuska-Susitna County Alaska
Expert Response
Assuming that you followed the steps outlined in the Cooperative Extension Service instructions/publications, put the lid on the canner then exhausted the canner when a steady stream of steam emerged for 10 minutes prior to sealing it, and that the pressure in the pressure cooker/canner was brought up to 11 psi with a dial gauge/ 10 psi with a weighted gauge for the full 100 minutes (1 pint or smaller mason jar) then the product is safe. Though you could not see bubbles indicating boiling, all of the jars should have been at the same temperature when you pulled them out of the open canner.
www.uaf.edu/ces/publications
