I went in search of a taller pan so that I can boil the jars but the only ones which came close to what I need were CHF300. Yep, 300 francs for a pot. I bought some smaller jars instead.
This seems to have done the trick. I boiled the jars of pickled pears for the 15 minutes stated plus an extra five to allow for altitude. Let me tell you, it was quite scary standing beside two full pots which were burping and bubbling away like molten lava. Hope the results are worth it - and I'm waiting impatiently to see if the last pot is going to 'pop.'
I have to say, we bought our canning kettle with us, and WE ARE SO GLAD WE DID. Those suckers are expensive!
ReplyDeleteGlad you found a cheaper option! If you're not doing low-acid food, you really don't need a pressure vessel - plus, if you have one, you might be on the paranoid side and try to use the pressure canning technique. This is a Bad Thing sometimes, because high-heat canning seems to stop things from ever gelling. Not Good Jam!
ReplyDelete