The process for pressure canning involves setting up the pressure canner, filling the jars and fastening the lids, inserting the jars into the canner, fastening the lid, heating the water and allowing the jars to sit in the pressurized kettle for several minutes. After pressurizing the cans, let them sit in the canner until it cools down naturally.
Pressure canning involves using a pressure canner to seal jars. This helps kill bacteria, making it safe to preserve low acid foods at home. To pressure can foods, use the following steps.
- Do a trial run
- Set up the pressure canner
- Can the food
- Turn on the canner
- Pressurize the jars
- Let the canner cool
Before canning anything, run the pressure canner without any jars to ensure that all of the seals, plugs and gauges are in working order. If any parts or worn or ineffective, they are usually replaceable.
Set up the pressure canner according to the manufacturer's instructions. Most canners contain a heat source, a rack, a lid and a gauge. Fill the canner with water as directed by the manufacturer's instructions.
Prepare the food for canning and add it to sterilized jars, leaving an appropriate amount of headspace at the top. Use a funnel to keep the mouths of the jars clean. Remove air bubbles from the jars with a clean spatula. Put on the lids and seal them tightly.
Put the jars in the canner on the rack, fasten the canner lid and turn on the heat. Let the water heat up for around 10 minutes. Make sure steam flows properly from the vent.
Add the gauge to the vent pipe. Let the canner pressurize for several minutes according to the manufacturer's instructions.
Let the canner cool down before removing the jars.