Agriculture Reference
In-Depth Information
The pressure canner is working—here the dial gauge shows just over 10 pounds of pressure.
(Photo courtesy of Daniel Gasteiger)
7. Let the pressure canner cool completely before removing the lid. This can take 30 to
45 minutes at least. Use caution when removing the lid.
8. Remove your finished jars from the pressure canner, keeping them upright, and place them
on a cooling rack. Be sure none of the jars are touching so there is space between them to
thoroughly cool.
9. Check your lids and make sure they have properly sealed. Don't push on the tops with your
fingers, or you may create a false seal. You'll hear a “pop” and should notice the middle of
the lids pushed down, in toward the middle of a jar. Refrigerate any jars that don't seal and
use the contents within a week.
Don't forget to label your jars with the contents and date! It's easy to forget when exactly you
canned something and you want to be able rotate through your stock.
GettinG helP
If you are nervous about getting started, find someone with experience to partner with. I bribed my
mother-in-law to teach me how to can by bringing over all the supplies and produce, and giving her half
of the canned goods from our first session. More and more communities are forming preparation groups.
Instead of each homesteader (or homesteader wannabe) trying to do all the canning themselves they can
combine forces with other people. Like an old-fashioned barn-raising, the group effort saves energy, keeps
everyone entertained, and gives newbies a chance to learn from others who are more experienced.
