Pressure canning is a method used to preserve low acid foods such as vegetables and meat, beans and broth. Low acid foods need to be heated to at least 240° F in order to kill any Clostridium botulinum spores, what is commonly known as botulism, that thrive in a low acid, low oxygen environment such as a sealed jar. Hot water canning isn’t adequate since it can only heat the jars to the temperature 212° F which is the boiling point of water. Proper pressure canning renders your food shelf stable and preserved for years. Often people are intimidated by pressure cooking and would prefer to stick with water bath canning. Following a proven canning recipe and using a few basic safety guidelines makes it a simple and easy way to preserve food. Truthfully I like pressure canning food better. Pressure canning preserves food that we eat on a daily basis.
Preparation
Collect everything you will need before you start. It’s not always a good idea to be frantically looking through cupboards while working with boiling water.
- Proven pressure canning recipes such as one found in the Ball Blue Book Guide to Preserving.
- All ingredients for the recipe
- Pressure canner
- Glass preserving jars, new lids, and bands.
- Common kitchen utensils, such as a wooden spoon, ladle, funnel, and magnetic lid lifter.
- Paper towels, cloth towels and cooling racks or cutting board to place the jars on to cool
There are two types of pressure canners available commercially, those with dial gauges and those with weighted gauges. Check your instruction manual for proper operating procedures. My pressure canner has a dial gauge. I am able to process my food at the correct PSI for my altitude which is 3500 ft. When working with a weighted gauge it is occasionally hard to get the correct weight for the altitude.
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- This is more than the recommended head space of one inch, but the oils from the broth can prevent sealing so I leave a bit extra room
Pressure Canning Procedure
- CHECKÂ jars, lids, and bands for functioning condition. Jars with nicks, cracks, uneven rims or sharp edges may prevent sealing or cause jar breakage. The underside of lids should not have scratches or be uneven or have incomplete sealing compound as this may prevent sealing.Â
- STERILIZE Wash canning jars, and bands in hot, soapy water, rinse well. After washing I place the jars in the oven for a half an hour at 225°f. You may also use a dishwasher to wash and heat jars. Keep jars hot until ready for use. Keeping jars hot prevents them from breaking when hot food is added. Leave the bands at room temperature for easy handling.
- PREPARE for pressure canning. Fill the pressure canner with 2 to 3 inches of water. Place over medium-high heat. Bring to a simmer. Keep water at a simmer until hot jars are filled and placed in the canner. Follow manufacturer’s instructions for usage instructions. Fill a small pan halfway with water, place new canning lids in the water and heat to a simmer. New lids do not require heating before they are placed on the jars, but I still heat my lids.
- Fill jars, clean rim, and threads of the mason jar using a clean, damp cloth or paper towels to remove any food residue or oils. Using a magnetic lid lifer, center the hot lid on jar allowing the sealing compound to come in contact with the jar rim. Apply band and adjust until fit is fingertip tight. Place filled jars in canner until the canner is full. Check that water level is about 2 to 3 inches high or that recommended in manufacturer’s manual.
- LOCK the pressure canner lid in place. Adjust heat to medium-high. Close vent using weight or method described for your canner. Gradually adjust heat to achieve and maintain recommended pounds of pressure.
- PROCESS canning jars at the recommended pounds pressure for the processing time indicated in tested preserving recipe, adjusting for altitude. Cool pressure canner by removing from heat. Do not remove the weighted gauge. Let canner stand undisturbed until pressure returns to zero naturally. Follow manufacturer’s instructions. Wait 10 minutes. unlock lid, tilting away from yourself to allow the steam to escape.
- REMOVE jars from pressure canner with a jar lifter and set upright on a butcher block or cooling rack to prevent jar breakage that can occur from temperature differences. Leave jars undisturbed for 12 hours. Bands should not be retightened as this may interfere with the sealing process.
- CHECKÂ lids for seals. Lids should not flex up and down when the center is pressed. Remove bands. Try to lift lids off with your fingertips. If the lid cannot be lifted off, the lid has a good seal. If a lid does not seal within 12 hours, the product can be immediately refrigerated. Label and store jars in a cool, dry, dark place up to 1 year.
