Pressure canning is one method of safely sealing jars of food.
Pressure canning is a technique that heats and seals jars of food prepared at home for storage. In contrast to hot water canning, which seals jars by boiling them in water, pressure canning seals jars in a hot, pressurized environment. Because low-acid foods such as meats, seafood and vegetables cannot be safely sealed with hot water canning, pressure canners are important pieces of equipment. Some pressure canners might have their own directions specific to the model, but in general, they all use the same basic process.
Instructions
1. Place the pressure canner on a burner and set the rack in the bottom. Pour 2 to 3 inches of water into the bottom of the canner. If foods were packed hot, this water can be up to 180 degrees Fahrenheit. Cold-packed foods should have water no more than 140 degrees Fahrenheit.
2. Place your jars in the pressure canner and fasten the canner lid.
3. Turn on the stove to high and heat until steam has been coming from the vent or open petcock for 10 minutes.
4. Attach the counterweight or weighted gauge to the vent or close the petcock, depending on the type of pressure canner you have.
5. Watch the pressure dial, waiting for it to reach 11 lbs. pressure. If you are at an altitude over 2,000 feet, add 1 lb. of pressure to this measure for every 2,000 feet you are above sea level. If your pressure cooker has a weighted system, listen until the weight rocks or jiggles as described in the manual for your pressure cooker.
6. Turn the temperature of your stove down slightly to maintain this pressure for 10 to 110 minutes, depending on the type of food you are canning and the size of the jars. The Montana State University Extension website has a chart with recommended times.
7. Remove the canner from the heat and allow it to cool naturally for 30 to 45 minutes, or until the pressure gauge reads zero.
8. Open the vent and allow the canner to cool for an additional 10 minutes.
9. Remove the lid from the pressure canner. Lift the side farthest from you first so any remaining steam goes away from you rather than toward you.
10. Remove jars from the pressure canner with a jar lifter. Set them on a rack, at least 1 inch apart in all directions, to cool for 12 to 24 hours.
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