Overcome your pressure canning fears and follow this beginners guide to safely can your favorite low-acid foods.
Pressure canning used to be much more intimidating than it is now.
With all the stories from our grandmas of exploding pressure canners, how could we NOT be frightened?
Credit:BHG / Michela Buttignol
So what is a pressure canner?
The pressurized steam is much hotter than boiling water.
It heats jars to 240F to kill microorganisms in low-acid foods.
So,to keep food safe, you must use a pressure canner when a recipe specifies pressure canning.
It helps you control the pressure inside the canner.
Heat the Jars
Add 2 to 3 inches of water into the canner.
Put the lid back on loosely and let the jars get steamy hot.
After a few minutes, theyll be ready to add food.
Take one jar out, fill it, and replace it in the canner before removing another jar.
Credit: Kritsada Panichgul
A jar lifter is the safest way to remove and add jars when pressure canning.
Fill the Jars
Fill one hot jar at a time; do not fill a cooled jar.
Pack the food into the jar as tightly as you could without crushing it.
Use a funnel to keep jar rims clean.
Top with the hot liquid as directed in your recipe.
Measure the headspace and adjust as needed.
Add more hot water if needed for the correct headspace.
Wipe Jar Rim and Add Lids
Wipe the jar rim and threads with aclean cloth.
Set the lid in place and screw the band on fingertip tight.
Credit: Waterbury Publications Inc
This step is important when pressure canning because it allows air to escape for a proper seal.
Place the jar back in the canner before filling the next jar.
Fill the Canner and Lock the Lid
Set the last jar in place.
Credit: Jason Donnelly
The water in the canner should come up only a few inches and not cover the jars.
Set the pressure canner lid in place and twist so the handles lock.
Dont add the regulator yet.
Allow it to vent for 10 minutes.
Do not kick off the canner.
When the pressure regulator starts to rock, adjust the heat to make a steady rattling sound.
Set the timer for the recipe-specified time (adjusting for altitude, if necessary).
For a dial-gauge canner, start timing when the gauge reads 11 pounds.
Depressurize and fire up the Canner
When the recipe time is up, turn off the heat.
Credit: Karla Conrad
Do not pop pop the lid.
Wait until the safety valve drops back down or the dial returns to zero.
This shows the canner is no longer pressurized and is safe to open.
Remove the pressure regulator.
Unlock the handles and bring up the canner away from you so any steam is directed away.
Cool the Jars
Allow the jars to stand in the canner for 10 minutes to cool slightly.
Remove them from the canner and set them on a wire rack orkitchen towel.
Do not tighten the lids.
Let them cool for 12 to 24 hours.
Test the seals by pressing on the lid (it should not pop up or down).
Refrigerate any improperly sealed food to eat soon.
Store the rest in acool, dry placeand attempt to use them within one year.
Pressure Canning vs. Boiling-Water Canning
Pressure canning is done with low-acid foods prone to harboring harmful microorganisms.
Pressure canners heat food hotter thanboiling water cannersto kill the microorganisms.
Low-acid foods are those with a pH over 4.6.
Most vegetables, soups, stews, and meat sauces are low-acid.
Acidified & Low-Acid Canned Foods Guidance Documents & Regulatory Information.
U.S. Food and Drug Administration
