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Canning Methods

There are methods you can use to can: pressure canning and water bath canning. Each method has its own process, and it is essential to use a method that is suitable for what you are canning.

 

Pressure canning is the exclusive technique that is capable to reach the high temperature of 240°F that is required to store low-acid foods. This technique is best used on foods and recipes such as:

Meats

• Poultry
• Salsas
• Vegetables
• Chili
• Seafood

Pressure Canning:

      1. Each pressure canner is different and comes with its own array of instructions. Ensure that you read through the directions to safely use this equipment.

2. Make sure the rack is in the canner before putting in the water or load jars.

3. Add the amount of water that is stated in the instructions of your canner.

a. If no amount is specified, settle for about a 3-inch depth of water.

b. Add more water if food will be processed for more than 40 minutes.

4. If your food is hot when you fill the jars, turn on the heat under the canner and begin warming water. If food is cold when packed into jars, do NOT turn on the heat yet. This could cause the jars to crack when you place into the water.

5. As you’re filling jars with food, leave approximately ½ to 1-inch of space at the top.

6. Screw on two-piece canning lids then lower them into the canner with a jar lifter. Leave some distance between the jars.

7. Secure the pressure canner lid on – this process will vary depending on which brand you have.

8. Leave the vent pipe/petcock open.

9. Turn the heat on high (if it isn’t already).

10. Begin timing once steam starts to escape from the vent/petcock.

11. Follow the instructions on your specific canner for how long you should allow the steam to drain.

a. If it does not specify this, let it run for 10 minutes.

12. Depending on the model of your canner, you will put the weighted gauge on the vent or close the petcock.

13. Your recipe will indicate what pressure you want to reach (usually 10 pounds). Start timing after the stated pressure point is reached – your recipe will advise you on how long you should time it for.

a. Adjust the heat if needed to control the level of pressure for the whole time you are timing.

b. If pressure ever goes below the indicated amount, increase the heat to bring it back up and start process time all over again.

14. After the timed processing is finished, turn the heat off and allow the canner cool down five minutes after the pressure gauge hits zero. This gives some time for the canner to depressurize.

15. Separate the weight off of the vent, or open the petcock.

a. If you catch any hissing noise, close it or leave weighted for an extra five minutes.

16. When opening the canner lid, lift the side that is away from your face first. It will let out a lot of steam and can hurt you if you open the side that is closest to you.

17. Utilize jar lifters to take out the jars, and do not tilt them. Set on a heat-resistant top. After completely cooled, test the lids so they are sealed. Label and store someplace away from direct light and heat.

 

      1. Fill the water bath canner at least halfway with water. Maintain a simmer until you fill it with jars.

2. Ensure your jars are accurately functioning. Jars with cracks, sharp edges, uneven rims, or any other small flaws can restrict sealing or cause the jars to break. Wash jars in hot, soapy water and dry them well before using.

3. Prior to using the jars in your bath water canner, pre-heat them in hot water. Keeping the jars hot before filling them with hot food will prevent it from cracking. You do not have to pre-heat the lids/bands.

4. Use a jar lifter to remove the preheated jar. Fill one at a time with your prepared food, leaving room at the top (generally specified in recipes – ½ to 1 inch if not). Eliminate any air bubbles, if your recipe directs you to.

5. Clean the rim/lid of your jar using a clean and damp cloth before placing in canner.

6. Fill canner with jars. Make sure the water covers the jars by 1-2 inches.

7. Cover the water bath canner and bring water to a boil.

8. Begin processing time.

9. Process jars in boiling water for the time stated in your preserving recipe instructions.

10. When processing time is finalized, turn the heat off and remove lid.

11. Allow jars to cool in canner for five minutes.

12. Remove jars from canner and set it upright on a towel or heat-resistant surface.

13. Let the jars sit for 12-24 hours.

14. Confirm that your lids are sealed properly. There should not be any room for movement when you put some weight onto the center.

a. If there is a lid that failed to seal within 24 hours, refrigerate the product right away.

15. Rinse the lids and jars, and label them to store in a dry, cool, and dark place for up to 1.5 years.