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Old 12-31-2007, 08:33 AM   #1
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Default Pressure canning wort

The last few times that I've pressure canned my 1qt starter wort, the water in the pressure cooker has obviously gained some malt extract after I open the lid. How do you fellas prevent the jars from leaking wort, or is it par for the course? I fill my jars just under completely full, and tighten the bands just firmly..not extremely tight.


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Old 12-31-2007, 01:47 PM   #2
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If you pressure cook ANYTHING the lids should get "sucked" close due to the temperture change/air pressure. You don't even need the bands once they snap/click/seal.

Maybe you're overfilling a bit?


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Old 12-31-2007, 01:54 PM   #3
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I get that with my wort too, actually I get some of the "juice" in the water no matter what I can, venison, salmon etc.
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Old 12-31-2007, 01:59 PM   #4
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the vacuum does not actually occur until after the jars cool. the stuff in the jar is boiling while being cooked and some will leak out which is why you need the ring.
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Old 12-31-2007, 02:01 PM   #5
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A little leaking out is fine- as Superior said, it happens all the time when you can things that are mostly liquid. Just make sure you have about an inch to inch and a half headspace in the jars.
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Old 01-01-2008, 04:15 AM   #6
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I get virtually no leakage from my jars of wort. The most common cause of this boilover is reducing the pressure too fast. As the temperature rises, the boiling point gets higher. At the end of your canning session, the wort is at around 250 F at about 20 psi. If you try to let the pressure off, the wort will begin boiling since it is now above the boiling point for the pressure. You need to just let the thing sit and cool until the pressure drops to zero on its own before opening the cooker or taking off the pressure weight.

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Old 01-01-2008, 04:50 AM   #7
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I let mine cool slow, and it dosnt seem to matter if I fill the jar 1/2" from the top or 1"
I still get a little sticky wort on top of some of the lids and the water gets ever so slightly darker.

Here is my last batch before I wiped them down with a damp rag;
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Old 01-02-2008, 09:54 PM   #8
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Thanks guys. I've honestly never canned anything else besides wort, and wasn't sure I was doing it correctly. I hadn't considered that some of the liquid inside the jars *is* going to turn to steam and force the lid up. Tightening the bands more than moderately makes them a bear to get back off after sterilization, so I probably won't worry about it. My jars look almost identical to Rich's when I take them out of the cooled cooker.
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Old 01-03-2008, 06:24 PM   #9
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Basically the wort is boiling in the jars, so some will get out. This is good, otherwise, the jars may bust from the contained energy. I just put the lids on, and loosely fit the bands and let it go. When I extract them, I tighten the bands to hold the lids in place until the vacuum seals it. After that, you can keep the bands on or remove them for other jars.
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Old 05-03-2008, 08:21 AM   #10
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Ok, Maybe I should have read a little before attempting this.

I had a hair brained idea to make 5 gal of wort & can it right? (All before doing research)

step 1. mash 10 lbs of 2 row, sparge & boil wort.
step 2 (done during step one) boil all my mason jars & lids.
step 3. pull mason jar out of boiling water, add boiling wort
step 4 pull lid and ring out of boiling water, place on jar full of wort and tighten.

Question... did I just waste 10 lbs of grain and 7 hours or will this work out for me?


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