Pressure Canning

Pressure canning is a safe method for preserving low-acid foods such as vegetables, meats and seafood.

Equipment Needed

Pressure canner with a lid (big enough to fully submerge jars)
12 ounce jelly canning jars with lids and bands
16 ounce canning jars with lids and bands
32 ounce wide mouth canning jars with lids and bands
Jar lifter
Funnel
Ladle
Bubble remover or plastic spatula

Steps for Pressure Canning

Sterilize Jars and Lids

1. Wash jars, lids, and rings in hot soapy water.
2. Keep jars hot until ready to fill to prevent breakage.
3. Some recipes require sterilization; follow specific instructions.

Prepare the Food

1. Wash, peel, chop, or prepare your food according to your recipe.
2. Keep prepared food hot if required by the recipe.

Fill the Jars

1. Use a funnel to pack food into jars, leaving appropriate headspace (usually ½ inch).
2. Remove air bubbles by sliding a plastic spatula or bubble remover around the inside of the jar.
3. Wipe the rims of jars with a clean damp cloth to ensure a good seal.

Seal the Jars

1. Place lids on jars and screw on rings until fingertip-tight.

Process in the Pressure Canner

1. Place the filled jars on the rack inside the pressure canner.
2. Add water to the canner as per the manufacturer’s instructions (usually 2 to 3 inches).
3. Lock the lid and heat the canner.
4. Vent steam for 10 minutes to remove air.
5. Close the vent and bring the pressure to the level specified for your food (measured in pounds per square inch, PSI).

Maintain Pressure and Process

1. Process at the recommended PSI and time (varies by food type and altitude).
2. Keep the pressure steady during the entire processing time.

Cooling Down

1. After processing, turn off heat and let the canner cool naturally to room temperature.
2. Do not force cool or remove the lid immediately.

Remove Jars

1. Using a jar lifter, remove jars and place them on a towel.
2. Let jars cool undisturbed for 12-24 hours.

Check Seals

• Press the center of each lid; it should not pop up and down.
• Remove rings if desired; store jars in a cool, dark place.

Label and Store

1. Label jars with the date and contents.
2. Store in a cool, dark, and dry place.

Tips

• Adjust pressure and processing time for altitude if necessary.
• Never attempt to can low-acid foods in a water bath canner; pressure canning is essential for safety.