Pressure canning is used for low-acid foods, such as meats and vegetables. It can seem scary and intimidating, but it’s actually really simple once you get the hang of it!
Please also check your pressure canner manual for any variations in directions and inspect all parts before use.
Preparing
- Gather your supplies:
- pressure canner (NOT a pressure cooker)
- Rack for inside of canner
- Canning jars
- Canning jar lids and rings
- Jar lifter
- Funnel
- Towel
- A delicious low-acid canning recipe!
- Heat jars and lids in hot water (not boiling) until ready to fill (If using Ball or Kerr lids, they recently announced that you do NOT have to heat the lids prior to canning)*
- Prepare your pot. Put rack inside of pressure canner, fill with 2-3 inches of water and heat to a slight simmer with lid on until ready to fill.* Do not bring to a boil.
- Make your recipe.
*If doing raw/cold pack, do NOT heat jars or the water in pressure canner. It could cause the jars to break during the canning process. Simply skip the heating up steps and place cold jars in cold water in pressure canner and slowly bring all up to heat.
Gettin’ Down to Business
- Remove hot jars from water and empty out water.
- Using funnel, carefully fill jars with your recipe, leaving the recommended headspace stated in your recipe (amount of space between top of food and jar lid).
- Remove air bubbles by sliding a bubble remover (or similar stick-like thing) around insides of jar.
- After jars are filled, wipe around top of jar with a clean, damp towel to make sure they are clean.
- Put lids and rings on jars ONLY finger-tight, meaning you don’t want them so tight you can’t unscrew using only your fingers.
- Using jar lifter, place jars into your pressure canner.