[metmom]

Glad to hear it all worked out. I was wondering where everybody went. I hadn’t got any pings for a while.

Another way of testing the seal besides pushing on the button, is to push up on the edge of the lid with your thumb.

Anything with a good seal shouldn’t just pop open with just thumb pressure.

I know 1 1/4 inches seems like a lot of head space, but if it’s more the contents seem to ooze out some from boiling and that will likely ruin the seal since food particles could get caught between the rim of the jar and the lid.

I expect pressure canned meat to look and be flaky. I think it just comes with the territory. As long as you did it for the recommended cooking time, I think you’ll be OK. I think they plan the cooking times to balance cooking it enough to be safe and not too much to ruin the quality of the food.

But, hey, you’ve got food. When food is scarce, no one worries about quality so much.

[CottonBall]

Another way of testing the seal besides pushing on the button, is to push up on the edge of the lid with your thumb. Anything with a good seal shouldn’t just pop open with just thumb pressure.

Ok, did that this morning and all is well! I can't wait to can some more stuff next week.

I expect pressure canned meat to look and be flaky. I think it just comes with the territory. As long as you did it for the recommended cooking time, I think you’ll be OK. I think they plan the cooking times to balance cooking it enough to be safe and not too much to ruin the quality of the food.

But, hey, you’ve got food. When food is scarce, no one worries about quality so much.

Very true. And it's not like I don't overcook stuff myself often! I seem to get on the computer a lot and 'forget' about the food that is cooking. ;)