Canning Over-canning

[AppleJacks]

Ok so back around the time Dennis got a new freezer I got a new stove. Electric. With the new awesome safety feature that shuts off the burner whenever it feels like. Awesome feature. Really.

I am new to canning.

And I have a question or three. I am at 76 feet above sea level and my quarts should be 90 minutes at 11 pounds. So how screwed am I if most of that 90 minutes was at 14 - 15 pounds of pressure?

I never let it fall below 11 but couldn't keep it at 11.

 

[summerthyme]

First, everything is safe to eat if they sealed. Some things definitely change at higher temperatures. Yellow beans were the worst for us for that... I think the sugars would caramelize a bit, but they would turn a bit brownish and had a faint burned taste. We freeze sweet corn, rather than can it, but imguessing it would have similar issues.

Something like baked beans might end up mushier and with a different texture.

But for most stuff, any difference is slight. And I've heard of those stoves... they're nuts!!

Summerthyme

 

[kyrsyan]

Mine never wants to stay below 15. It's either under 10 or it's 15. I don't know why. Nothing has worked so I just live with it. Everything comes out fine, just really, really well sealed.

 

[AppleJacks]

Thank you!