Pressure canning is the process used to can low acidic vegetables, meats, fish and poultry using a regulated pressure canner. In order to prevent the formation of any bacteria contained in low acidic foods, a pressure canner will raise the temperature inside the pot to 240F (116C) and eliminate the bacteria; making it safe to eat at a later date. The following steps will guide you through the process of using the pressure canning method of food preservation.
Must Have Tools:
Pressure Canner
Jars (with lids)
Jar Lifter
Canner Racks
Food Thermometer
Timer
Tongs
Funnel
Labels
Mixing Spoons
Measuring Cups
Optional Tools:
Magnetic Can Lifter
Food Mill
Apple Corer
Cherry Pitter
Fruit & Vegetable Peeler
Cutting Board
Potato Masher
Ladle
Food Processor
1. Now that you know what you want to preserve, you will want to consult a recipe for the specific times and techniques for the foods you have chosen. If you choose a favorite old family recipe, you will want to compare it to a similar modern recipe and make any adjustments to the processing time and technique. The may have been some changes to the basics for safety since an old recipe was written.
2. Remember sterilization is really important when canning. Sterilize your jars by placing them in the dishwasher on high heat or you can also boil them in water for 10-15 minutes. Take the jars out of the water or dishwasher and place them upside-down on a clean, dry towel on the counter. If they are too hot to handle, use a jar lifter to remove them from the water or dishwasher.
3. This step will require you to consult your recipe. Peel, cut or chop your meat, vegetables or low acidic fruit, and remove any bones, pits, stems, cores, and seeds that you will not eat.
4. It’s time to start canning. Begin adding your contents to your jars. For foods that are in a liquid form, try using a canning funnel to fill your jars. This will help keep everything in the jar, not on your counter. As you fill your jars you will want to leave some room at the top of the jar called “head space.” This head space should be between an 1/8th of an inch to 1 inch depending on your food and recipe.
5. After consulting your recipe, add any preservatives that are called for. These preservatives consist of sugar, salt, lemon juice and/or ascorbic acid (Vitamin C powder). Add the preservative before adding any liquids.
6. The next step is to add the liquids required by your recipe. Some recipes call for a syrup that consists of water, juice, and sugar or a brine which is made up of salt and water. After you add your liquid to the jar take a clean knife and run it down the sides of the jar to remove any air bubbles that developed when adding your liquid.
7. Clean off the top of the jar and the surrounding threads with a clean, damp towel to help create a sterile, air-tight seal.
8. In this step you will prepare your lids to be added to the top of the jar. Boil a pot of water (approximately 1 inch of water) and drop your lids in face up for 1 to 2 minutes. Do your best to avoid stacking these lids as you will want them to heat evenly.
9. Remove the lids from the boiling water and immediately place them on top of your jar and center them on the top of the jar. A magnetic can lifter is a great tool to use to remove the lids and place them on your jars. If you don’t have a can lifter, simply use a pair of tongs.
10. Secure the lid to the jar with a sterile can ring. Tighten this with hand pressure and avoid tightening so much that seal rim comes off of the top of the jar.
11. Process your jars according to your recipe. This is the point where the jars are placed into the pressure canner for the required amount of time and temperature determined by your recipe. Place your cans onto a canning rack and lower them into the water bath canner. You do not want your jars to touch the bottom of the pot. The jars should be covered completely by water with at least 1 to 2 inches of space between them and the top of the waterline. Smaller jars can be stacked on top of one another during this process as long as they are offset (not directly on top of one another).
12. Once you have secured the lid to your pressure canner you will begin to slowly bring your pot to a boil. At this point you will want to consult the owner’s manual that came with your pressure canner for the proper procedures for operating your piece of equipment. Processing times, procedures and guidelines vary from recipe to recipe and will determine how you proceed during this step.
13. After processing your jars according to the owner’s manual for your pressure canner and specific recipe, you can now remove your jars from the pressure canner. Using your jar lifter place the jars on a clean towel or cooling rack.
14. Leave jars to cool for approximately 24 hours and do not attempt to remove the lids. During this timeframe the lids will begin to vacuum seal on their own. You may hear a popping sound coming from the jars as this process takes place.
15. Once the jars have completely cooled, check to make sure they have sealed completely. The “dome lid” is the center point on the lid that gets sucked in during the sealing process. Make sure each dome lid is depressed and does not spring back if pushed. If the seal did not take completely, you will want to place a new lid on the jar and set these jars in the refrigerator to be consumed within the next few weeks.
16. The last step is to label your jars with canning labels and place them on a shelf away from direct heat and sunlight. Always refrigerate your jars after opening and enjoy the fruits of your labor!
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