I cooked goulash today, which takes FOREVER and simmering for 2 1/2 hours. I was able to fill three quart jars. That gives me an idea of how much they hold because I really had no idea or how to relate that to a pot of something.
I washed the jars in the dishwasher yesterday, washed the new pressure canner, filled the jars with hot water and put the lids into hot water. Filled the hot jars with goulash and put the lids on, poured 4 quarts of boiling water into the canner, and put the jars in.
It's now venting steam for 10 minutes before I put the weighted vent cap on and bring it up to 11 lbs of pressure for 90 minutes.
I read the directions in a couple of books and in the booklet that came with the canner and they all agree on the pressure and time.
Any hints from you experienced canners?