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Pressure
Canning
How
to can
with a pressure canner.
Pressure
Canning can be intimidating but it
truly is safe and simple.
Pickles, jam jelly, or fruits are all acidic
foods. If you are canning these you need to be
on my Water
Bath Canning Page.
Tomatoes
are a special case.
These directions are for low acid foods. This includes
any meat and most vegetables.
Ready?
Here we go.
These
are general pressure canning directions. Each recipe will be a bit
different in how the
food is prepared for processing. Links to canning recipes are
at
the bottom of this page.
Gather
all your canning supplies:
* pressure
canner
* canning
jars
* lids
* rings
* canning
funnel
* towels, dish cloths, pot holders
* pots and bowls
* Oh yeah the food! Be sure to use fresh
picked , high quality food.
Fill
your canner with
3-4 inches of water. Yes, that is all the water needed. Some foods like
corn that have a long processing time. I tend to add more
with
those. I want to be sure I have enough water that the canner does not
boil dry.
Remember, pressure is the key to safety in pressure
canning. The pressure buildup is what causes the high heat
necesary.
The jars do not need to be covered like a water bath
canner.
Set
rack on bottom and heat water until hot, not boiling. Keep
warm.
Wash
and rinse your jars and lids.
Jars can be washed by hand or in the dishwasher
You don't need to
sterilize
jars in pressure canning. The high temperatures reached in
the
canner will sterilize everything. You DO need to start with
clean
jars.
Keep
jars and seals hot
until
ready to be filled.
For keeping jars hot, I have two options for you.
- Place the clean jars
upside down in a large pot with 2 or 3 inches of hot water. Bring to a
boil and turn off heat. Leave the jars in the water until ready to be
filled.
- This second way is my preferred method. Wash
the jars in the
dishwasher and then simply leave them there until ready to
fill.
Keeping the
door to the dishwasher closed keeps in the steam and heat. Remove the
jars a
couple at a time as needed.
An easy
way to keep seals warm is place the seals in a small pan of water.
Bring to just below a boil and remove from heat.
Leave the seals in the
water until ready for a jar. I usually move this pan to a potholder
just to the side of my stove because often I need all the burners.
Prepare
and pack food according to instructions in your
recipe.
Fill
jar leaving the recommended head space.
Remove
air bubbles by
running a non-metallic spatula around the inside of the jar. I like to
use a plastic orange peeler for
this step. It is small and easily
slides down. A small rubber spatula will also work.
Wipe
the rim of the jar clean
with a damp tea towel or paper towel.
Place
seals and rings on jars. Tighten finger tight. You really
don’t have to crank down hard, snug is fine.
Place
jars on the rack
in the pressure canner. The jars must not sit directly on the bottom of
the canner. Be sure jars are not touching each other. Steam needs to
flow freely around each jar. Sometimes this takes a little maneuvering,
twisting the jars so that the flatter sides leave more room.
Place
the cover securely
on the canner. Heat to boiling. Do not place the weights on yet. At
this point steam should be escaping from the vent or the
weighted gauge opening.
Allow
steam to vent
for 10 minutes. This is an important step don't skip it. This pushes
all the air from the canner. After the 10
minutes, close the vent or put on your weighted gauge and let the
pressure build.
When canner reaches correct pressure, lower your heat to maintain
pressure level.
Adjust
heat as needed to keep it at the correct pressure.
NOW
start timing. Time needed will be given in the
recipe. Again be sure to adjust for altitude.
Check your gauge often. In pressure canning you must maintain
the
correct pressure. If the pressure drops below the recommended level,
start your time over. ~ Bummer ~ I hate it when that happens! Yes, I’ve
done it.
The best way to avoid this mistake is to make it a
point to stay in the kitchen and do other stuff, checking the gauge
occasionally. You can be cleaning up, or getting your next load ready.
Take a break! You deserve it. Have a cup of coffee or tea or ice cold
water! Put your feet up.
When
time is up, turn off the heat. Do not remove weights or
open petcock. Let the canner set until pressure comes back to zero.
NOW
is the time you can leave the kitchen. DO NOT try to speed up the
cooling process by pouring cold water over the canner or some other
artificial method. Just let the
canner cool and release pressure all by itself.
When the pressure in the canner is at zero, pressure is released, you
may now remove
the weight or open the vent. Then wait two
minutes.
Carefully
remove the lid, be careful CONTENTS ARE HOT AND STEAMY.
Tilt the lid so the steam will not hit you in the face.
Using a jar lifter, carefully
remove the jars
and set upright on a wooden board or a thick towel to cool. Be sure
they are in a draft free area and leave 1 – 2 inches space between each
jar so air can circulate.
Listen…..
Did
you hear it? This
is my favorite part. As the jars cool the seals (or flats) will pull
down and seal. They make the coolest little pinging sound. For some odd
reason I love that sound. It is so satisfying. It means all my work is…
well…. working!
Resist temptation to press the lids at this
point. If your kids are like mine keep them away too! Just leave the
jars alone until completely cool. This may take 12 hours.
I
leave mine on the counter overnight. I love waking up in the morning to
the jars sitting out on the counter with the morning sun shining off of
them.
After jars have cooled, NOW you may press on the lid to check the
seal.
The
seal should be sucked down and not pop up. If you find a jar that did
not seal, simply put the jar in the fridge and plan on using the food
within a few days.
Remove
the screw cap and wash the jar. The outsides will often be
sticky. It is a good idea (but not essential) to store
without the screw cap.
Sometimes
the caps will rust if you leave them on. If you
have one
that is stuck don't force it, you may break the seal. Just go
ahead and store it with the screw cap in place.
Label
the jar with the food type and date.
You
may think that labeling the type of food isn’t necessary if you can
obviously see it is canned pears. However, what if you are
canning applesauce using different types of apples for each batch? You
will want to know which is which when you open them later. You can then
decide which you like better for next time.
Always
record a date… at least the year. That way when you find a jar in the
waaaay back of your cupboard, you will know how old it is. You think
you will keep them straight, but it is so easy to forget and so easy to
label them now. Trust me. Just do it.
Store
your jars in a cool, dark, dry environment.
Usually a pantry is fine. Don’t store in a utility room where there are
hot pipes or high humidity. Direct sunlight is a no-no as well.
You
are Done!!
Now stand back and admire all colorful jars full of delicious
nutritious foods.
Wasn’t that easy??? What? You’re tired? Yes, but it is a satisfying
tired is it not?
If you have any questions please let
me help.
Pressure
canning can be intimidating if you have never done it before. It is so
satisfying to learn how to can with this method.
You may preserve so many more foods. Options open up. I honestly would
love to help and you would not be bugging me a bit.
Make
it your ambition to lead a quiet
life and attend to your own business and work with your hands....
1Thessalonians 4:11
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