How to Can

Methods of Canning

There are two canning methods: water bath canning and pressure canning. Each method has its own process, and it is important to use a process that is compatible for what you are canning.

 

Pressure canning is the one and only technique that is okay to achieve the high temperature of 240°F that is needed to conserve low-acid foods. This technique is best used on foods and recipes such as:

Meats

• Poultry
• Salsas
• Vegetables
• Chili
• Seafood

Steps for Pressure Canning:

      1. Every pressure canner is different and comes with its own set of instructions. Ensure that you read through the directions to carefully use this equipment.

2. Make sure the rack is in the canner before adding water or load jars.

3. Add the amount of water that is stated in the instructions of your canner.

a. If if no amount is stated, settle for about a 3-inch depth of water.

b. Add more water if food will be processed for more than 40 minutes.

4. If your food is hot when you fill the jars, turn on the heat under the canner and begin heating water. If food is cold when packed into jars, do NOT turn on the heat yet. This could lead to the jars to burst when you place into the water.

5. When filling jars with food, leave about ½ to 1-inch of room at the top.

6. Screw on two-piece canning lids then use a jar lifter to lower them into the canner. Leave some room between the jars.

7. Secure the pressure canner lid on – this step will vary depending on which brand you have.

8. Keep the vent pipe/petcock open.

9. Turn the heat on high (if it isn’t already).

10. Start timing after steam starts to escape from the vent/petcock.

11. Follow the directions on your specific canner to see how long you should let the steam to drain.

a. If it does not specify this, let it run for 10 minutes.

12. Depending on the model of your canner, you will put the weighted gauge on the vent or close the petcock.

13. Your recipe will specify what pressure you want to reach (generally 10 pounds). Begin timing once the specified pressure point is reached – your recipe will advise you on how long you should time it for.

a. Modify the heat if needed to uphold the level of pressure for the entire time you are timing.

b. If pressure ever goes below the indicated level, increase the heat to bring it back up and begin process time all over again.

14. Once the timed processing is finished, turn the heat off and allow the canner cool down five minutes after the pressure gauge reads zero. This gives some time for the canner to depressurize.

15. Separate the weight off of the vent, or open the petcock.

a. If you hear any hissing noise, close it or leave weighted for another five minutes.

16. When opening the canner lid, lift the side that is away from your face first. It will release a lot of steam and can burn you if you open the side that is closest to you.

17. Utilize jar lifters to remove the jars, and do not tilt them. Place on a heat-resistant top. After thoroughly cooled, test the lids so they are sealed. Label and store someplace away from direct light and heat.

 

      1. Fill the water bath canner at least halfway with water. Keep a simmer until you put in the jars.

2. Make sure your jars are well functioning. Jars with cracks, sharp edges, uneven rims, or any other minor damages can restrict sealing or provoke the jars to break. Wash jars in hot, soapy water and dry them well before using.

3. Before using the jars in your bath water canner, pre-heat them in hot water. Maintaining the jars hot before filling them with hot food will stop it from breaking. You do not have to pre-heat the lids/bands.

4. Use a jar lifter to pull out the preheated jar. Fill one at a time with your prepared food, leaving space at the top (usually stated in recipes – ½ to 1 inch if not). Remove any air bubbles, if your recipe directs you to.

5. Clean the rim/lid of your jar using a clean and damp cloth before placing in canner.

6. Fill canner with jars. Make sure the water covers the jars by 1-2 inches.

7. Cover the water bath canner and bring water to a boil.

8. Begin processing time.

9. Process jars in boiling water for the time specified in your preserving recipe directions.

10. When processing time is complete, shut the heat off and remove lid.

11. Allow jars to cool down in canner for five minutes.

12. Remove jars from canner and set it upright on a heat-resistant surface or a towel.

13. Leave the jars alone for 12-24 hours.

14. Check that your lids are sealed on tightly. There should not be any room for movement when you put pressure onto the middle of the lid.

a. If there is a lid that failed to seal within 24 hours, refrigerate the product right away.

15. Clean the lids and jars, and label them to store in a dry, dark, and cool environment for up to 1.5 years.