My pressure canner is the self-venting type. Does that mean it still needs to be vented 10 minutes before closing the vent?
All pressure canners, including ‘self-venting’ pressure canners, do need to be vented 10 minutes before the pressure is allowed to rise. This venting time is a way to be certain that all air is removed from the pressure canner. Research has shown that under some conditions (particularly with the raw-packed foods) all air may not be removed from self-venting pressure canners. If there is air in the pressure canner, the temperature is much lower than if the canner contains only water and steam.
Related Questions
- My pressure canner is the self-venting type. Does that mean it still needs to be vented 10 minutes before closing the vent?
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