A Complete Guide to Pressure Canning: Preserve Your Harvest Safely

Pressure canning is an essential technique for preserving low-acid foods, allowing you to enjoy seasonal flavors all year round. In this blog, we’ll cover what foods can be pressure canned, the equipment you’ll need, the pros and cons of the method, step-by-step instructions, and trusted sources for recipes.

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What Foods Can Be Pressure Canned?

Pressure canning is suitable for a variety of low-acid foods, including:

• Vegetables: Green beans, corn, carrots, peas, potatoes

• Meats and Poultry: Chicken, beef, pork, fish

• Soups and Stews: Homemade recipes with meat and vegetables

• Some Sauces: Chili sauce, spaghetti sauce (without added acid)

• Legumes: Dried beans and lentils

High-acid foods, such as fruits and pickles, should be preserved using water bath canning.

Equipment Needed

Before you start pressure canning, gather the following equipment:

1. Pressure Canner: A heavy-duty canner designed to withstand high pressure. https://amzn.to/4epe5jB

2. Canning Jars: Pint or quart jars specifically designed for canning. https://amzn.to/3UMPZIJ

3. Lids and Bands: New lids for each canning session; reusable bands can be used. https://amzn.to/48Jve6C

4. Jar Lifter: To safely remove hot jars from the canner. https://amzn.to/3AFqiD3

5. Canning Funnel: To help fill jars without spills. https://amzn.to/4etdZYp

6. Measuring Cups and Spoons: For precise ingredient measurements. https://amzn.to/4fJoXKe

7. Dishcloth or Paper Towels: For cleaning jar rims.

8. Timer: To ensure proper processing times.

Pros and Cons of Pressure Canning

Pros

• Safety: Effectively kills bacteria, yeasts, and molds that cause spoilage.

• Versatility: Suitable for a wide range of low-acid foods.

• Extended Shelf Life: Properly canned foods can last for years.

Cons

• Learning Curve: Requires careful attention to detail and safety protocols.

• Initial Cost: The equipment can be a bit pricey upfront.

• Time-Consuming: Preparing and processing food can take several hours.

Step-by-Step Instructions for Pressure Canning

Preparation

1. Select and Prepare Food: Choose fresh, high-quality produce. Wash, peel, and cut as needed.

2. Gather Equipment: Ensure all equipment is clean and ready to use. Sterilize jars by boiling them for 10 minutes.

Canning Process

1. Fill Jars:

   • Using a canning funnel, pack the prepared food into jars, leaving about 1 inch of headspace.

   • Add any necessary liquid (water, broth, or tomato juice) according to your recipe.

2. Remove Air Bubbles:

   • Use a non-metallic tool (like a plastic spatula) to gently release trapped air bubbles by sliding it down the sides of the jar.

3. Wipe Jar Rims:

   • Clean the rims of the jars with a dishcloth or paper towel to ensure a proper seal.

4. Seal Jars:

   • Place a new lid on each jar and screw on the band until it is fingertip-tight.

5. Load the Pressure Canner:

   • Place the jars in the canner, ensuring they do not touch each other or the sides.

   • Add water to the canner according to the manufacturer's instructions (typically 2-3 inches).

6. Seal and Heat:

   • Lock the lid on the pressure canner and heat it on the stove. Allow steam to escape for 10 minutes to ensure all air is removed.

7. Build Pressure:

   • After 10 minutes, close the vent (if applicable) and let the pressure build to the required level (usually 10-15 psi).

8. Process the Jars:

   • Start timing once the correct pressure is reached. Process jars for the time specified in your recipe (usually 20-90 minutes, depending on the food).

9. Cool Down:

   • Once processing is complete, turn off the heat and let the pressure canner cool down naturally. Do not force cool or remove the lid until the pressure gauge reads zero.

10. Remove Jars:

    • Use a jar lifter to carefully remove the jars from the canner. Place them on a clean towel or cooling rack to cool completely.

11. Check Seals:

    • After 24 hours, check that the lids are sealed properly. The lid should not flex when pressed in the center. If any jars did not seal, refrigerate and use them within a few days.

Trusted Sources for Pressure Canning Recipes

To ensure safety and success in pressure canning, always refer to trusted sources. Here are some excellent resources:

• National Center for Home Food Preservation (NCHFP): nchfp.uga.edu

• Ball Canning: freshpreserving.com

• USDA Complete Guide to Home Canning: Available at many libraries and online.

Pressure canning is a gratifying method for preserving low-acid foods, providing an extended shelf life and delightful flavors. By using proper equipment and methods, you can confidently savor your homegrown harvest and build a supply of convenient meals. Enjoy the canning process!