Sunday, May 11, 2008

3 - STERILIZE




Pour approximately 1in (2.5cm) of water into the pressure cooker, don't put in too much water otherwise it will come into the jars and alter their water content.
Then stack the jars into the pressure cooker. The use of a rack to keep the jars from directly touching the bottom of the cooker is strongly recommended.
Put the lid on and bring the cooker to the required pressure (15 psi = 1atm over atmospheric pressure) slowly over a period of 15 minutes on a medium flame.

If you heat up the cooker too fast this can cause the jars to crack.
As soon as the steam begins to escape the rocker or the vent at the top of the pressure cooker turn the heat back so only a very small, steady steam flow persists from the vent. From this point on, pressure cook for 45 minutes.
Depending on the pressure cooker model the cooking procedure works a bit different so if you're not familiar with pressure cooking consult the instruction manual or someone who used pressure cookers before.
After 45 min take the cooker from the flame and let cool for at least 5 hours or even better over night.
If you never used a pressure cooker before check out this document about the correct pressure cooker use.

If you are unable to find or buy a pressure cooker, you can also sterilize the jars using a big pot with a lid.
In this case steam the jars for 1.5 hours in a pot lid on. Use only approximately 1 inch of water at the bottom.
You might have to add some water to the pot during steaming due to evaporation.



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