So I cooked the stock and let it cool over nite. TodayI strained all the stuff out of it and then put it thru a finerstrainer to get the smutch out of it so it was clearer. I started toread the canning booklet instructions and got confused. It didn't makesense. It kept saying about taking a part off and washing it and thenwhen you put it back on, make sure it says TOP and its at the top whenyou screw it back on. Sigh............only my pieces.......NOWHERE didit say top.
So I reread it again thinking Im just stressed cuzof all this family stuff going on.........but no.......no word on iteven with a magnifying glass. So I put it back the way it was. Honestlythere wasn't any other way to put it back on there. So I just prayedthat I didn't miss anything and that it would work. I cleaned up therest of the pot, then filled it with 3 qts of water like it said andheated it to boiling. In the meantime I washed the jars and filled themwith hot water to keep the jars warm. Once the soup was hot, I filledthe jars and put them in the canner.
Stupid book says 10ptswill fit in there.....um no it wont. It says do not let them touch so Ididn't but only 8 fit. I read you can stack smaller jars so I triedthat and put the last two on top. They fit and it did work. But Iwatched the canner like a hawk. I was afraid of the steam and thepressure going too high. Thank God I have a gas stove cuz that makes itez to control. I was nervous but hey they didn't break, nothing blew upand Im not hurt!!!
I figured since I was the only one at workthat could work the big Simac pasta extrusion machine (and I never sawone in my whole life) , then I could figure this out and I did. lol. And so I took the jars outand let them cool and it was so nice hearing the pop , pop, pop of thejars sealing. So that pic up top is what i did today.....plus about aqt. extra I froze.
I thought a pressure canner would be scary.........but it wasn't.
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