Agriculture Reference
In-Depth Information
Here are the basic steps for pressure canning:
1. Heat your lids and rings in a pot of hot, but not boiling water. Fill your jars with hot water
in preparation for packing.
2. Prepare the produce or meat that you'll be canning according to the recipe provided
(whether raw packed or hot packed) and begin heating the water in the pressure canner so
it's warming up and ready to begin boiling when the jars are filled.
3. Pack the jars with your produce for canning and use your bubble releaser or rubber spatula
to remove any bubbles from the mixture. Check that you have the right amount of head-
space at the top of the jar as specified by the recipe.
4. Put a lid and ring on each jar and hand tighten. Your canning pot should be on the stove
with boiling water in it now. Add your canning rack and place the full jars on the rack.
You'll probably only need about a quart of water in the bottom of the pressure canner, but
check the owner's manual that came with your canner to verify the amount.
These jars of corn are full and ready for processing in the pressure canner.
(Photo courtesy of Daniel Gasteiger)
5. Secure the pressure canner lid and place over high heat. Turn the burner up until the steam
begins to blow through the pot's vent pipe. Watch the level of the pressure build up until it
reaches the pressure given in the recipe. Remember that timing begins when the pressure is
at the correct level.
6. The pressure must be maintained during the entire canning process. If the pressure falls
below the target level you have to restart your timing from the beginning.
