Pressure Canning

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Pressure Canning

1Put 23 inches of hot water in the
canner, using a jar lifter, place
filled jars on a rack.

2.Fasten canner lid securely.
Leave the weight off the vent or
open the petcock, heat at the
highest setting until the steam
flows from the petcock or vent.

3.Maintain high heat and exhaust
the steam for 10 minutes, place
weight on vent or close petcock.
In the next 3-5 minutes the canner
will pressurize.

4.Begin timing when the pressure
is at the recommended pressure or
the weight gauge begins to jiggle
or rock.

5. Adjust the heat to maintain a
steady pressure at or slightly
above the correct pressure.

6.When the timed process is
complete, turn off the heat, and
remove the canner from the heat if
possible, let the canner
depressurize. Do not force cool a
canner, it can result in spoiled
foods or damage to the seal.

Cooling with cold water or opening
the vent before it has
depressurized will cause seal
failures and loss of liquid from
jars. It may also warp the lid of
older canners causing steam leaks.
Older models will require about
30-45 minutes for depressurizing.

7.After it is depressurized,
remove the weight from the vent or
open the petcock, wait about 2
minutes, unfasten the lid and
carefully lift away from your
face, this is to prevent burning.

8.Remove the jars with a lifter
and place on a towel or cooling
rack. Do not retighten the lids
when you remove the jars from a
canner, this can cut the gasket
and cause the seal to fail.

Cool the jars at room temperature
for 12 to 24 hours. Place jars on
racks or towels to prevent damage
to the counter top.

After 24 hours, remove the screw
caps and test the lids for proper
seal using one of these methods:

*Press the middle of the lid with
your finger, if it springs up when
released it is not sealed.

*Tap with the bottom of a
teaspoon, a well sealed lid will
make a high-pitched, ringing sound.

*Hold at eye level and look across
the lid, it should be slightly
concave in the center, if flat or
bulging, it is not sealed.

If a seal fails, the jar may be
reprocessed and resealed.

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