Pressure Canning Basics
A pressure canner
is a special, large capacity appliance that uses pressure to achieve high
temperatures. These temperatures exceed
the boiling point and are necessary to safely process foods through canning.
This method of canning is the only safe method for
canning low-acid foods – vegetables, meats, beans, and poultry. It can also be used for high acid fruits with
lower pressure when you follow the instructions in the guide. The canner can also be used as a cooker to
prepare foods in 1/3 to 1/10 the time required by conventional
methods.
For your safety: It is important to become familiar with the features
of your canner. Take proper care of it
and replace parts as necessary. The
following safety rules will prevent canning accidents in your kitchen.
·
Read all
instructions in your owner’s manual
·
When using canner
for cooking, do not fill over 2/3 full.
For foods that expand during cooking, do not fill over ˝ full.
·
Do not cook
applesauce, cranberries, rhubarb, pearl barley, oatmeal or other cereals, split
peas, or foods such as noodles, macaroni or spaghetti. These foods tend to foam, froth and sputter
and may block your vent pipe
·
Do not open
Pressure canner until pressure has been reduced, air vent/cover lock has
dropped and pressure regulator has been removed.
·
Replace
overpressure plug every time you replace the sealing ring. These items should be replaced every 2 years.
·
If the air/vent
cover lock has not dropped, there is still pressure in the canner. Do not remove the regulator until the air
vent/cover lock drops and no steam escapes when the regulator is tilted.
·
ALWAYS check the
vent pipe before use. Hold cover up to
light and look through vent pipe to be certain it is open
·
Do not use the
canner for pressure frying with oil
General Instructions: (refer to your canner’s user manual for specific
instructions)
·
Before first use,
clean according to your manufacturer’s instructions
·
Before each use:
make sure the vent pipe is
open by holding it up to the light and looking through the vent pipe
·
The correct
canning pressure is indicated on pressure gauge. (Test your pressure gauge periodically at the
county extension office for accuracy)
·
A pressure
regulator is set on the vent pipe to maintain appropriate pressure. Some canners have more than one regular for
different pounds of pressure. If you
receive only one regulator, it is set for 15 pounds pressure. The pressure regulator will rock when this
pressure is reached
·
Use the canner on
a level burner or range only
·
Do not pour water
into a dry overheated canner. The metal
may crack
·
Follow
instructions to secure the lid in place, to prevent steam from escaping
Step by Step Instructions:
·
Fill jars with
food product. (Use only Mason jars,
mayonnaise jars are weaker and may not stand up to the high pressure – mason jars that have been stored for
several years without exposure to liquid also weaken over time and may crack in
the canner)
·
Heat lids as
recommended by manufacturer.
·
Wipe rims of
bottles clean, place lid and ring on jar.
·
Place jars in
canner, on the canning rack. Never place jars directly on bottom of
canner. You may want to pre-pack
your canner to determine how many jars will fit. (You cannot put as many wide
mouth jars in your canner as regular mouth jars)
·
Pour three quarts
of boiling water over jars in canner.
(Use boiling water to shorten the time it takes to get your canner up to
the correct pressure)
·
Look through the
vent pipe to make sure it is open and place cover on canner
·
Heat canner on
high setting. Watch for steam to escape
from the vent pipe. Allow steam to flow
for 10 minutes before putting on the pressure regulator. This is
an important step to insure that the pressure gauge reading is accurate.
·
Continue to heat
canner until appropriate pressure is reached.
Processing time begins once the appropriate pressure has been
reached. Adjust temperature on range as
needed to maintain appropriate pressure.
·
DO NOT LEAVE
CANNER UNATTENDED DURING PROCESSING
·
At the end of
processing time, turn burner to off position.
Allow pressure to drop on its own. DO NOT QUICK COOL. The pressure has dropped to zero when the
air vent/cover lock has dropped.
·
Remove the
pressure regulator ONLY AFTER THE PRESSURE HAS DROPPED TO ZERO.
·
It is now safe to
remove the lid from the canner. Lift
the canner cover towards you to keep the steam away from you.
·
Remove jars from
canner. Test seal. When jars are cold, wipe jars, label with
date and store in a cool, dry place.
Instruction for Canned
Meats:
Canning meats is one of the
easiest foods you can process in a pressure canner. The meat is raw packed into jars. A little salt is added. Lids and rims are put on the bottles and the
bottles go into the canner. The meat is
cooked during processing and is very tender and tasted great. It is ready to put into your favorite recipe
or simply warm up and eat as is. It
makes a great convenience food to have in your food storage!
Canned Chicken
Fresh (not frozen)
boneless/skinless chicken breasts are so easy to work with.
1.
Cut chicken pieces, (remove fat and other
unwanted portions of the breast)
2.
Pack into mason
jars within 1 inch of top without precooking
3.
Add ˝ tsp salt
per pint or 1 tsp salt per quart if desired
4.
DO NOT ADD LIQUID
5.
Heat lids
according to manufacturer’s directions.
Put on lid and screw band firmly tight.
6.
Process in
pressure canner. Pints for 75
minutes. Quarts for 90 minutes. 13 pounds pressure in Utah.
Raw Pack Beef
Select meat suited for a
roast. Boneless is easiest to work with
1.
Trim meat and cut
into pieces.
2.
Pack loosely into
mason jars to within one inch of jar
3.
Add ˝ tsp salt
per pint or 1 tsp salt per quart if desired
4.
DO NOT ADD LIQUID
5.
Heat lids
according to manufacturer’s directions.
6.
Put on lids and
screw band firmly tight
7.
Process in pressure
canner. Pints for 75 minutes; Quarts for
90 minutes. 13 pounds pressure in Utah.
Canned Hamburger
You may can hamburger plain
or add onion, garlic and other seasonings if you wish. (I like to brown large quantities of hamburger in my steamer. The hamburger fat drips
into the water below the steamer basket and the hamburger is ready to
pack into jars.)
1. Brown meat. (add onions and garlic if desired and simmer
until tender)
2. Skim off excess fat.
3. Pack hot into jars, leaving
1-inch head space.
4. Add 3 TB liquid per pint to
each jar. You can use a combination of
hamburger fat and water.
5. Add ˝ tsp salt per pint, if
you did not add your own seasonings above.
6. Wipe rims of jars and place
on lid according to manufacturer’s directions.
Dried Beans and Legumes: Dried
bean can be pressure cooked before hand for convenience in food preparation. I
have seen dried beans placed in a jar with water and pressure cooked
immediately. However, this method is not recommended because the beans will
still cause gas problems. It is better to soak the beans for 12-18 hours before
processing. Discard the original soak water and replace with new water before
processing. This will cut down the amount of gas problems caused from the
beans.
Canned Beans:
This
method works great for all types of dried beans: black beans, pinto beans, white beans, red
beans, garbanzo beans.
1. The night before
processing, have clean pint jars and lids ready to go.
2. Wash and sort the beans.
3. Place ˝ cup beans into each
pint jar. Fill jars with water and cover
them with a towel over night. (Soak for
about 12 hours)
4. Optional: Place jars in an environment where they will
be at 115 F. (A food dehydrator works
great!). This will initiate the
sprouting process and gas problems will reduced even further.
5. In the morning, empty the
water from the jars and refill jars with hot water to leave one inch head
space.
6. Add ˝ tsp salt per pint.
7. Wipe rims of jar and place
on lid according to manufacturer’s directions.
8. Place jars in pressure
canner and process at 13 lbs pressure (in Utah) for 75 minutes for pints and 90
minutes for quarts.
9. After jars are cool, wash
them and place them on the shelf.
Canned Sausage Links
You will be surprised how
good these little sausages taste. All
you have to do is remove them from the jar and warm them up.
1. Brown link sausages in
frying pan. It is not necessary to cook
all the way through.
2. If using sausage cakes,
they can also be pan-fried to brown the outside.
3. Pack into mason jars. I like
to use the wide mouth jars – you can get 12 links into one jar if you pack them
carefully.
4. Add a small amount of water
to the remaining fat in the pan.
5. Add 2-3 TB of this water to
each pint. 3-4 TB per quart.
6. Wipe rims of jars and place
on lid according to manufacturer’s directions.
7. Place jars in pressure
canner and process at 13 lbs pressure (in Utah) for 75 minutes for pints and 90
minutes for quarts.