Pressure Cooker Boils Over

Saturday morning, Hubby and I relaxed with our ritual cups of coffee and morning reading. When our two turbo-toddlers woke up, I expected the day to errupt in a frenzy of noise and activity, but I was pleasantly surprised to find that they played quietly most of the morning.

My plan was to spend the day canning corn. My husband picked a crate full of cobs, shucked the ears and brought them to me. After reviewing several websites for canning directions, I began cutting the corn from the cobs. In a few minutes, I found a comfortable rhythm and corn was quickly accumulating in my biggest pot.

After a short lunch break, I cooked the corn and readied the jars, lids, and bands. I poured 2-3 inches of water into the pressure cooker, set it on the burner and turned the heat to high. Once the jars of corn were filled, lids held in place with the bands, I set them in the pressure cooker, locked the lid and set the timer for the 10 minute venting period. It was then I realized I had not stirred the corn inside the jars to release air bubbles before I lidded the jars. New as I am to canning, I didn't know if it was a big issue or not. But, better safe than sorry, so I turned off the burner, let the cooker cool, opened it and took out a jar to see if I could stir the bubbles out.

Eeesh. What a hassle. After one jar, I decided to take the risk and just can them as they were, extra air bubbles in the jars. Back into the canner the jars went. I locked the lid in place again, set the timer for another 10 minutes and waited. I put the jiggler in place and prepared to wait again...until the pressure hit 15 lbs and the jiggler started...yep...jiggling.

Just moments later, the sound of boiling water hitting the electric burner caused me to run back to the kitchen. The canner was hissing, spewing clouds of steam, and spraying water from under the lid. It looked like an angry thunderstorm had errupted on my stove! I quick grabbed the children and started to run outside. Then I realized that I was going to have to turn the stove off so the thing would not explode. So, here I am, yelling at the kids to get back, running to the stove and fast as lightning trying to reach around this terrifying pot to turn the knob to off without getting burned, scorched or exploded on! By this time, the commotion had reached such a frenzy that the overflow had sprayed all over the stove and run down onto the floor. I turned the knob to off and rushed outside with the kids. I stood on the deck shaking all over. I have never been so afraid in my life.

We waited outside for awhile and then my husband went inside to check it out. It was finally safe to go back in, so we all traipsed inside. I tried to figure out what happened...was it because of the air bubbles? I called my mother-in-law and a friend, but couldn't reach anyone. Finally, I got in touch with my friend and found out that the air bubble issue was not an issue. It would just mean that there would be less liquid trapped in the jars when the canning process was complete.

I discovered that because I used our tap water (well water--HARD water) that it can leave buildup and harden the rubber seal on the pressure cooker. Several hours later, when I was sure it was safe, I removed the jiggler, waited some more and opened the canner. Ping, ping...ping...the jars started to seal. THIS was a problem. Yeah, they're sealed, but the corn (a low acid vegetable) hasn't been cooked long enough or hot enough to destroy all the bacteria. I ended up having to pop all the lids off the jars and heat new lids to use. (Since the lids were off, I stirred the air bubbles out.) I soaked the rubber seal in hot water for several minutes. Cleaned the pressure cooker and started over with the jars inside.

Thankfully, everything worked that time. Now, I have corn put away for winter and a (hopefully) once-in-a-lifetime story.