Canning Local

Putting your produce into production

Equipment: A pressure canner that has a sealed lid and a gauge that measures the pressure created by boiling water and steam. Under pressure, the steam will achieve temperatures of 240 to 250 degrees. Such high temperatures are necessary to destroy the bacterium Clostridium botulinum. Canners for home use typically cost between $80 and $130. Major brand is Presto.

Uses: To process canning jars of fruit, vegetables, meat, fish, and poultry for purposes of preservation. PRESSURE CANNING IS THE ONLY SAFE METHOD FOR PRESERVING LOW-ACID VEGETABLES AND MEATS. Note, the pressure canner can also be used like a pressure cooker to prepare meals.

Safety Considerations: Proper use of a pressure canner requires diligent monitoring of the pressure gauge during operation and maintenance of the plugs, gaskets, and metal parts. An actual explosion of the equipment would only occur if the heat was left on and the pressure climbed into the danger zone. Even so, the plug in the safety valve should blow out before a catastrophic failure of the pressure canner happened. Note that the danger zone for the equipment is several pounds of pressure beyond the pressures necessary for processing foods. To avoid problems, keep the pressure within the safe zone by watching the gauge and adjusting the heat source. In case of emergency, rapid cooling of the canner can be initiated by running it under cold water.

How to pressure can:

Please follow the manufacturer’s directions that accompany your specific pressure canner model.

In general:

1. The pressure canner will be filled with approximately 3 quarts of water (this amount would vary depending on size of canner).
2. The water is brought to a boil and the prepared Mason jars are placed in the canner.
3. The lid is placed on the canner, sealed, and locked, but the pressure regulator is NOT put in place yet.
4. Once a free flow of steam is initiated through the vent, it will be allowed to vent for 10 minutes (Time may vary depending on size of canner.). Venting steam exhausts air from the pressure chamber.
5. After 10 minutes, the pressure regulator is put over the vent and pressure begins to build inside. When the interior becomes pressurized, the air vent/cover lock will rise and completely seal the chamber. Then pounds of pressure will start to accumulate and register on the gauge.
6. Bring the canner to the pressure specified by the canning recipe and then maintain that pressure by adjusting heat source as necessary. You will find that once pressure has been achieved, the stove burner no longer needs to be on a high setting. Monitor the pressure closely to make sure it does not rise too far beyond desired pressure. Also, do not let the pressure fall below the pressure required by the recipe. It is important for the food within to be kept at the necessary pressure/temperature for the required amount of time.
7. Once the food has processed at the required amount of time at the necessary pressure, turn off the heat source. Do NOT rapid cool the canner because this would cause jars within to break. (Processing times change with your land elevation. Consult charts that come with recipes and/or equipment.)
8. Allow canner to cool until air vent/cover lock drops on its own. Then remove pressure regulator and allow canner to set for 10 more minutes.
9. At this point you may unlock the lid and open it. Be careful of the steam that comes out because it will be scalding hot.
10. With a jar lifter, remove Mason jars and set them on a cloth in a location free of drafts.
11. Do NOT disturb jars for 12 to 24 hours after removal. They will be exceedingly hot. The contents will continue to boil after removal from the canner. As the jars cool, the lids will seal. 

PRINTER FRIENDLY DIRECTIONS

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Sincerely, Tracy Falbe