Hello, I have been canning and my ignorance of the difference between air and steam and water vapor may have caused a problem... I am supposed to bring the 14 quart caner to a boil and then bring it to steam.... actually water vapor... from the caner for 10 minutes before putting the weight on the caner sealing the system. I then wait till the 10 pound weight begins to jiggle telling me it is at 10 pounds of pressure... Once it jiggles the cooking time of 90 minutes is started... What I did was bring the caner to a boil and let the vent vent probably air for 10 minutes..... I did not wait for the caner to vent water vapor. Therefore the fear is that my caner had a mix of air and steam which would have decreased the temp in the caner. By any chance would you know how much less the temp would be with air rather than steam. IF I can get an idea of how much less the temp would have been with an air mix then I would have a better chance of knowing if my caned food will be good or not. Much Thanks for any assistance you could provide.. Greatly appreciated...
You cannot see 'real' steam. I heard about this with steam-powered warships and sailors could walk into a jet of 'true' stream in a damaged vessel and that was the end of them.
Great Video! Much easier to understand then the fourth class TSSA books. Thanks for the upload!
I've been fascinated with steam since I was a child and I still don't believe we have used its full potential correctly
I love this. You’re correct. Cooking will be revolutionized with steam.
great video
Hello, I have been canning and my ignorance of the difference between air and steam and water vapor may have caused a problem... I am supposed to bring the 14 quart caner to a boil and then bring it to steam.... actually water vapor... from the caner for 10 minutes before putting the weight on the caner sealing the system. I then wait till the 10 pound weight begins to jiggle telling me it is at 10 pounds of pressure... Once it jiggles the cooking time of 90 minutes is started... What I did was bring the caner to a boil and let the vent vent probably air for 10 minutes..... I did not wait for the caner to vent water vapor. Therefore the fear is that my caner had a mix of air and steam which would have decreased the temp in the caner. By any chance would you know how much less the temp would be with air rather than steam. IF I can get an idea of how much less the temp would have been with an air mix then I would have a better chance of knowing if my caned food will be good or not. Much Thanks for any assistance you could provide.. Greatly appreciated...
0:21 That's in fact steam mixed with air!
You cannot see 'real' steam. I heard about this with steam-powered warships and sailors could walk into a jet of 'true' stream in a damaged vessel and that was the end of them.
that's super heated steam
Thanks a lot for enhancing my imagination...