PRESSURE CANNING

Pressure canning is a method used to safely preserve low-acid foods like vegetables, meats, and poultry, which cannot be processed using the water bath or steam canning methods. This method uses a pressure canner to reach higher temperatures, which are necessary to destroy harmful bacteria and ensure the safety of your preserved food.

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Advantages of Pressure Canning

Safe for Low-Acid Foods:

Safe for Low-Acid Foods: Pressure canning is the only approved method for canning low-acid foods, ensuring they are safe to eat.

Preserves Nutrients:

Because the canning process is done at high temperatures in a sealed environment, it helps to preserve the food's nutrients and flavors.

Longer Shelf Life:

Properly pressure-canned foods can last for a year or more, providing you with shelf-stable meals that can be enjoyed well into the future.

Retains Texture:

Pressure canning is effective at preserving the natural texture and flavor of low-acid foods, especially when done correctly.

How Pressure Canning Works

Pressure canning is the only safe method for preserving low-acid foods. It works by trapping steam inside a sealed canner, which raises the temperature inside to above the boiling point of water—typically 240°F (115°C). The high pressure ensures that the food inside the jars reaches a sufficient temperature to kill harmful bacteria like botulism, which can survive lower temperatures. This process is essential for safely preserving foods such as vegetables, meats, poultry, and soups.

Benefits of Pressure Canning

From longer shelf life and nutrient retention to maintaining food texture and flavor, pressure canning provides a reliable way to preserve your harvest and enjoy home-cooked meals year-round.

PRESSURE CANNING

Always follow the pressure canner manufacturers instructions and following the directions of your tested recipe.
Make sure you pressure canner is in good working condition, no warps or bulges, that your gauge has been tested annually, that your seals and vents are free from debris. Make sure your weighted gauge us readily available if your canner uses one.
Know your elevation. Different elevations pressure can at different pounds.
Make sure the bottom rack that came with your pressure canner is in place. Jars will break if they are sitting on the bottom of your presser canner.
Add the proper amount of water to your pressure canner. You will find this information in your owner’s manual. Most Presto’s use 3 quarts. The All-American canner calls for 1 ½” -2” of water from the bottom. You DO NOT submerge canning jars in a pressure canner like you do in a water bath canner.
If you are hot packing and your jars are warm or hot, warm your water before putting your jars in. If you are cold or raw packing, do not heat your water until after your jars are in your canner.
The minimum number of jars that can be processed safely is 2 quarts or 4 pints. If you want to fill up the extra space in your canner you can add jars of water with no lid or ring.
Once your jars are filled to proper headspace, wipe jar rims and add new clean lids and rings. Tighten rings to “finger tight”. If you overtighten your rings, the air can not vent and you run the risk of blowing off your lids or breaking jars while processing.
Place the lid on your canner and make sure it is properly seated and locked.
Turn your burner to HIGH and heat until your canner starts to vent a stead column of steam, then set your timer and vent for 10 minutes.
After 10 minutes of venting close your vent by placing your 15 lb dead weight or your 5-10-15 lbs weighted gauge. If you are canning at 11, 12 or 13 lbs and using dial gauge and your dead weight, you must keep an eye on your dial gauge. Once it reaches the pounds you need for your elevation, start timing. Adjust your stove temperature to maintain that pressure. If you go below, you must increase your temp to raise the pressure and restart timing.
If you are using a weighted gauge at 10 or 15 pounds, start timing when your weighted gauge starts to jiggle. Adjust your temp to keep your weighted gauge gently jiggling. If you weight stops jiggling, increase temp and restart your time. Ignore the dial gauge if using a weighted gauge. Note: All American canners have a different type of weighted gauge and don’t jiggle continuously. Read the AA owner’s manual. Dial gauges should be tested once per year to make sure they are accurate. Check with your local extension office for testing.
When your timer goes off and your processing time is complete, turn off the burner and leave it alone. Don’t try to move your canner. DO NOT REMOVE THE WEIGHT! Let the canner cool and the pressure come down naturally, this could take 30 minutes. Once the canner is at ZERO pressure, remove the weight, carefully unlock and remove the lids. Be sure to face the lid away from you. The canner contents are still very hot. Let canner sit and cool for 5 more minutes.
Using your jar lifter and a thick hot pad, lift jars out of the canner one at a time, support the bottom with your hot pad and set them on a thick towel, away from drafts with 2” of space between them to allow for quicker cooling. Don’t tighten the rings or touch the lids or jars for 12-24 hours until completely cool. Then check your lids to make sure they are sealed. If not, place in the refrigerator.
Once your jars have set and cooled for 24 hours and are sealed, remove the rings. Wash jars in warm soapy water to remove any remnants of food particles from processing. If your jars are sealed well, there is not risk submerging them in warm soapy water. Pay close attention to the thread area. Dry jars, label with contents and date, and store in a cool dark place. Wash rings, let dry and store for future use. Do not store canned jars with the rings on.
Wash your pressure canner with warm soapy water, dry and store for next use. Storing your lid upside down on your canner will protect the gauge during storage. Storing your weighted gauge inside your canner will make sure you never lose it.

NOTE: Some people use vinegar in their pressure canners to prevent mineral build up on their jars during processing. Vinegar can cause pitting in aluminum canners. Try a ¼ tsp of Cream of Tarter on your next batch to see if that doesn’t help clean the inside of your canner and prevent mineral build up on your jars.