Had my first learning experience last night with my canner. I been canning now for a year. Got my pressure canner (Mirro-Magic weighted gauge) from a pawn shop last year, about this time, after looking all over and not finding one for a long time. It’s in good shape and I’ve used it a lot this last year. The gasket in it now is a new gasket, this being it’s second time under pressure. The old gasket still works, but not knowing how old it is, or how close to failure it is, I replaced it with one purchased from an on line canning supply.
Last night my seal failed after the canner had been under pressure about 40 min. It blew out at one point. I had put olive oil on it before screwing it together, so I don’t think I’ll do that again. I was canning pumpkin chunks, about 1” squares, filled the quart jars full. Had the canner steaming away at 15psi for about 40min when the seal blew out as well as the water. Two lids blew off the jars in the canneras did the contents, but the curios thing is in the jars that did not have the lids blow off, the pumpkin basically puréed itself, and the contents only filled 1/3rd of the jar. Steam is an awesome force, and that rapid depressurization was fascinating.
What can I do with my pumpkin sauce now?