Pressure canners are a safe way to preserve many foods.
Pressure canning refers to using a pressure cooker to process jars of food in order to keep them from spoiling. Pressure canning is appropriate for low-acid foods. Food that is canned by pressure cooking will store in your pantry for months, allowing you to enjoy the summer bounty all year long.
Instructions
1. Place a canning rack inside the pressure canner. Fill the pressure canner half full of hot water. Bring the water to 180 degrees for hot-packed jars or 140 degrees for raw-packed jars.
2. Add the jars to the water. Add more water if necessary to bring the level to 2 or 3 inches above the top of the jars. Fasten the lid.
3. Turn the the canner to its highest level. Bring the water to a boil. Steam will escape in a cone shape from the canner's vent port or petcock. Keep the heat high for 10 minutes.
4. Place the counterweight or weighted gauge on the canner's vent port, or close the petcock. It will take 3 to 10 minutes for the canner to pressurize.
5. Start timing when the pressure gauge reads the number recommended in a canning manual for the type of food you are preserving. Pay attention to the pressure gauge throughout the canning period. Adjust the heat as needed to keep it in range.
6. Turn the heat off under the canner when the time is up. Allow the canner to cool completely before opening the lid.
Tags: Bring water, canner vent, canner vent port, heat under, heat under canner
