GREAT!!! thank you for asking!
gio bought me a pressure canner last christmas and i finally got the nerve up to use it last night.....
sam and i purchased two bushels of roasted green chilles on sundeay.
we proceeded to peel one and a half bushels by hand - and i do mean by naked hand!
i've been peeling chilies for several years now and i have never had the burning of the hands as i did from the sheer amount of chilies that i peeled with out hand protection. burning as if only my hands had been sent to hell!!!!
this pain lasted until the next morning........we wore gloves last night to finish the last half a bushel
san and shannon came over last night. shannon brougt the gloves - she works at cu med center examining hepatitis c these were new gloves!
so we sat on the porch peeling the remaining chilies and some that shannon brought from utah from her grandparents garden and waited for the pressure canner to do its magic.
we did a hot pack of the green chili and got the pressure canner all set up and turned up the heat. i had done all my reading about it that morning. the booklet had said that it was normal to have some steam leakage at the begining but the canner would just not get up to pressure.
sam and shannon decieded to fiddle around with some of the external parts (the overpressure plug) and used a little too much force and it blew!!!!! only the steam.
so here's what we learned.
1. double check all plugs and "o" ring
2.pressure should come up once the pressure regulator is placed on with in three to five minutes
3. do not push in the overpressure plug!
i canned eighteen jars of green chili last night and i am in the process of canning the remaing chili and then i am going for the zucchini. i thought it would be nice to can the zucchinis with diffferent herbs per quart?????? we'll see this winter how it turns out.
1 comment:
Nice! Can you give some of that to our pilot? I can't stand bacon and beans anymore. Hummm chilli verde!
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