Adjusting pressure setting and processing time when modifying pressure canning recipe

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When it comes to pressure canning, is there a "golden rule" or standard for modifying recipe pressure settings or processing times when you want to change the quantity of jars used?

For instance, I am interested in cooking and canning this Split Pea and Ham Soup recipe.

Unfortunately, the recipe only makes 2 quart jars. I have a Presto 23-quart canner that can fit more than 2, and so -- if possible -- I would like to scale the recipe up to cook enough soup for 4 or maybe 5 quart jars worth.

But if I stuff 4 or 5 quart jars into the canner, does the pressure setting for this recipe (10 PSI) or the cook time (90 minutes) change? If so, what's the general rule for figuring these types of modifications out?



Best Answer

No modifications are necessary.

The pressure of the canner entirely determines the temperature of the water around the jar, and you don’t start timing until the canner is at that temperature/pressure, so regardless of the scale you’re assured of processing for long enough. In a larger canner and/or a weaker stove the contents of the jars will end up being slightly more cooked because of the longer lag time before you start the timer, but there’s not much you can safely do about that, and for pea soup it will make literally zero difference.




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Can you process canning too long?

The steam should not come out in spurts; it should be steady and vigorous. If you shut your canner too soon, the food often will not heat for long enough during processing and can spoil in storage even if the lid appears sealed.

Can different size jars at same time?

Because different sizes of jars require different processing times (larger jars take longer for proper heat penetration), for food safety, you should always use the jar size listed in the recipe. Remember: "You can always safely go down and process at the same time, but you cannot go up in jar size," Piper says.

How long do you pressure cook when canning?

Pressure Canner Directions:
  • Make sure the canning jars are clean and hot. ...
  • Fill the canner with 2-3 inches of water and set it on the burner. ...
  • Place a rack in the bottom of the canner. ...
  • Place the lid on the canner. ...
  • Start heating the canner. ...
  • Once the pressure vent starts releasing steam, set your timer for 10 minutes.


  • Can you pressure can pints and quarts at the same time?

    Can I can both quart and pint sizes at the same time providing I follow processing time for the larger size? Is this "allowed" or advisable? Yes, it's totally safe to do that, as long as you always process for the larger jars time. You can also go down a jar size when canning, but never up.



    Confusing Pressure Canning Processing Times




    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Mat Brown, Andrea Piacquadio, Pragyan Bezbaruah, SHVETS production