Quote:
Originally Posted by Spike2
Thanks Worth! I will try what you say next time. I just don't understand why this happened this time since I have never ever had a problem before. Back to the store tomorrow >,< I refuse to be thwarted lol. Also . . . hows about sharing the recipe for corning beef? Please? Begs even!
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Recipe WHAT LOL I will have to look it up.
Meat for some reason likes more head space.
Or what happened it is cooled too fast and the pressure in the jars was greater then the pressure outside the jars.
If you have notices when you can even when the food it out it still bubbles after the lid has sealed.
This is because water boils at a lower temperature in a vacuum and also the reason you have to process at a higher pressure at higher altitudes.
My remedy for this is to put a temperature and pressure gauge in a canner because this is what we are looking for.
I have drawings of it on a tread here.
Back to the recipe if you go buy a sack of Morton's Tender Quick it will have the proper solution for the brine.
I use some stuff called insta cure #1.
Worth