Tips on Canning and How to Get Started

Methods of Canning

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

 

Pressure canning is the one and only method that is able to reach the high temperature of 240°F needed to conserve low-acid foods. This process is optimal on foods and recipes such as:

Meats

• Poultry
• Salsas
• Vegetables
• Chili
• Seafood

Steps to using Pressure Canning method:

      1. Each 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 putting in the water or load jars.

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

a. If there is no amount specified, 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 warming water. If food is cold when packed into jars, do NOT turn on the heat yet. This could cause the jars to burst when you place into the water.

5. As you’re filling jars with food, leave about ½ to 1-inch of space at the top.

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

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

8. Leave the vent pipe/petcock open.

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

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

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

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

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

13. Your recipe will indicate what pressure you want to reach (usually 10 pounds). Start timing after the stated pressure point is reached – your recipe will instruct you on how long you should time it for.

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

b. If pressure ever goes below the specified amount, raise the heat to bring it back up and begin process time all over again.

14. After the timed processing is done, turn the heat off and allow the canner cool down five minutes after the pressure gauge hits zero. This allows the canner to depressurize.

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

a. If you catch any whistle noise, shut 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 could burn you if you open the side that is closest to you.

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

 

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

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

3. Prior to 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 prevent it from cracking. You do not have to pre-heat the lids/bands.

4. Use a jar lifter to remove the preheated jar. Fill one at a time with your prepared food, leaving room at the top (generally suggested in recipes – ½ to 1 inch if not). Eliminate any air bubbles, if your recipe directs you to.

5. Wipe 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. Start processing time.

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

10. When processing time is finished, turn 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 towel or heat-resistant surface.

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

14. Confirm that your lids are sealed properly. 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 did not properly seal within 24 hours, refrigerate the product immediately.

15. Rinse the lids and jars, and label them to store in a dry, dark, and cool place for up to 18 months.