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You can reuse the canning jars but you would need to buy replacement seals. Most grocery stores carry them.
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∙ 9y ago
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∙ 13y agoYes.
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What will be the melting point of water in pressure cooker?
You haven't provided enough information, we need to know, at least, the pressure of said pressure cooker, and even then I'm not sure quite if it's possible. If you look up the phase diagram for water, you can see that the melting point goes down with more pressure.
Why is cooking time reduced when using a pressure cooker?
A pressure cooker doesn't allow for anything (even gases) to escape at any significant amounts (unless the pressure inside gets too high and you hear that whistleing noise). With heat, the gases inside want to expand, but because they are restricted to the volume of the pressure cooker they can't, so pressure builds up. In addition, when a liquid, lets say water in this case, is heated under normal pressure its temperature won't go above 100C, because any water molecule that has higher energy leaves the liquid and goes into gas phase. Now, applying pressure to water, will increase the boiling point (for example from 100C to 110C) Reason: When any liquid is under higher pressure it is less likely to go in the gaseous phase. The pressure cooker works with these principles, because usually when you cook water in an open pot, the boiling point of water restricts the temperature to a 100C. A pressure cooker uses the pressure to keep the water in the liquid form even though it is far above the boiling point, and hence the temperature is far above 100C. Because the pressure build up inside causes higher cooking temperatures thus reducing cooking times.
Does the water pressure increase the deeper a submarine goes?
Yes, the water pressure on a submarine increases as it goes deeper.
What nicknames does April Canning go by?
April Canning goes by April Chloe Hite.
Why pressure cooker is used for rapid cooking?
To know how a pressure cooker works you must know the physics behind it. The boiling point of water is 100°C. When boiling with in a pot with no cap, no matter how much you heat, it will never go past the temperature of 100°C because of evaporation. Also the vaporized steam is the same temperature of the boiling water. So when you cook with a pot of water this time with a sealed cap, as you try to add more heat by increasing the temp., all that will happen is that the vapor will try to escape but because it is a sealed environment it will not be able to escape resulting in the build up of pressure (or force/area). The temperature and pressure will have a direct proportional relationship so as one increase so does the other. Also steam has 6 times the heat potential when it condenses (changes from gas to liquid state of matter) on a cold food product. The build up of pressure and heat potential are two factors which enable pressure cookers to cook foods faster and more efficiently. In pressure cooker the pressure develops inside the vessel as time goes on. As pressure increases the boiling point of water also increases. Food inside the pressure cooker cooked very fast because of high boiling temperature, means the food is not cooked at 100 C but much higher temperature than 100 C. Rapid S Pressure cookers generally operate at 15psi (~760mmHg) above atmospheric pressure. Since atmospheric pressure is 14.7 psi, the pressure within the cooker is about double the atmospheric pressure. Once the operating pressure is attained, the temperature in the pot stabilizes at the boiling point for water at that pressure, which is about 120 C (248 F) at 2 atmospheres of pressure. Further temperature increase is prevented since the pressure is stabilized by the constant venting of steam from the cooking vessel. If the temperature is raised by only 20 C above open pot boiling, why is the cooking time so much faster? The answer is that cooking results from chemical reactions in the food, and the rate at which all chemical reactions occur depends on the temperature. The temperature dependence of reactions is variable, but a rough rule of thumb is that the rate will double for every 10 C increase in temperature. Therefore the reactions that occur during cooking will occur roughly 4 times faster in a pressure cooker at 120 C, and the food will cook in one quarter of the time.
Why is a pressure cooker used to cook at higher altitudes?
The boiling point of a liquid goes down as the atmospheric pressure decreases. At sea level water boils at 100 degrees C. As you go up higher the air pressure decreases (because there's less air above you). In 'mile high' Denver, Colorado, water boils at about 95 degrees C. Cooking, like all chemical reactions happens more slowly as the temperature decreases. Thus anything you cook by boiling will take longer at high altitudes. In a pressure cooker the pressure is higher than it is outside, so the water boils at a higher temperature and cooking times are reduced. In fact you don't have to live at high altitudes to benefit from using a pressure cooker. Even at sea level they are useful, especially for reducing the time for slow dishes such as stews, which is convenient and saves fuel.
How does water pressure affect a submarine?
When a submarine goes farther down in the water, the water pressure becomes greater. If the submarine goes to far, pipes can explode and let in water, or it can implode the submarine
Who invented Pressure Cooker?
A pressure cooker is an enclosed cooking vessel -- with a lid that seals to the pan with a rubber gasket that cooks at a pressure that is higher than the atmospheric pressure. They are usually made of thick wall stainless steel or thick aluminum. The lid contains a small vent-hole that contains a pressure-regulating mechanism. Water in the food being cooked will boil and cause a steam build-up in the vessel which will increase the pressure inside the vessel. The pressure-regulating mechanism on the vent hole will vent some steam out if pressure exceeds certain limit (usually around 15 psi or 15 pounds per square inch) and thus maintain more or less a constant pressure inside the pressure cooker that is higher than atmospheric pressure. Since boiling point goes up with higher pressure (for example, water boils at 100 degrees C at atmospheric pressure but it will boil at a higher temperature inside a pressure cooker since the pressure inside is higher), the temperature inside a pressure cooker can rise more than it would have in an open-enclosure pan. Because of the higher temperature, meat becomes soft easily and food cooks faster causing less loss of nutrients. Pressure cookers often have various safety mechanisms to prevent it from building up excessive pressure and exploding. After cooking is finished, it is important to release the steam slowly first -- because if the lid is opened suddenly, a large amount of steam escaping can cause scalding. Many pressure cookers have special mechanisms for controlled steam release before opening the lid.
What happen to water pressure when the volume of water moving through a hose is reduced?
water pressure goes down because the force of the water going through the space decreases
How does water pressure relate to deph?
As the depth increases the pressure goes on increasing. Pressure is same at the same level. ..........................................Gho$t
What is the energy transfer in an electric cooker?
in the cooker energy transfers that goes in is electric energy, transfers that go out are heat and light energy
Where does the pressure relief valve goes on a coil for domestic hot water coming out of boiler?
The hot water usually goes to a storage tank. The PRV goes there, near or at the top.
