Canning at home is an economical way to preserve foods at home. The use of a pressure canner makes this task safer and easier. While you can preserve many high-acid foods, such as fruits, without the use of a pressure canner, low-acid foods, including many vegetables, require pressure canning. High-acid foods will still preserve equally as well under pressure. Hot packing, a method that boils foods for a short time, helps to remove air and improve the quality of the food being canned. Once finished, canned foods can last for several months, if properly stored.
Step 1
Wash the canning jars thoroughly. Sterilize the jars in a bath of hot water for several minutes. Remove the jars from the bath, and allow them to dry.
Step 2
Cut the raw food items to be canned to the desired size. Place the raw food in a pot of boiling water for three to five minutes. Ladle the boiled food into the canning jars. Ladle enough liquid into the jars to cover the food, yet allow sufficient air space, called "head space," between the water and the lid. Add salt to the food, if desired.
Step 3
Use a sterilized spatula to remove any air bubbles from within the jar. Wipe the upper rim of the jar with a clean cloth to ensure a good seal between the lid and the jar.
Step 4
Place the canning jar lids onto the top of the jars. Place the lid rings onto the top of the jars. Secure them firmly, but not tightly.
Step 5
Place 2 to 3 inches of hot water within the pressure canner. Place the sealed jars into the canner with the jar lifter. Fasten the canner lid to the body of the canner.
Step 6
Remove the weight from the vent port or open the petcock on the lid of the canner. Place the canner on the stove. Heat the canner until steam flows from the vent port or petcock.
Step 7
Place the weight on the vent port or close the petcock. Start timing the canning process when the weight starts to jiggle, or the pressure gauge reads the correct pressure for the specific recipe. Adjust the temperature on the stove to maintain that pressure. Allow the canned food to cook for the time recommended in the recipe.
Step 8
Turn the heat off on the stove when the time has elapsed. Remove the canner from the stove. Allow the canner to depressurize completely. Remove the weight or open the petcock, and allow the canner to cool for 10 minutes. Wearing oven mitts, remove the lid of the canner away from you to avoid any residual steam inside.
Step 9
Remove each jar with the jar remover. Place the jars on a baking rack to cool. Allow the jars to cool for 24 hours. Store the cool jars at room temperature.
Tips and Warnings
- Follow the directions within each recipe carefully to can specific food items so that they taste their best and are safely preserved.
- If, for any reason, the pressure drops below the recommended amount, bring the canner back up to pressur, and start the timing process over again from the beginning. Do not retighten the jar rings. This can cause the seal on the jar lid to fail and allow air to enter the jar, causing spoilage.
Things You'll Need
- Food to be canned
- Knife
- Canning jars
- Ladle
- Spatula
- Clean cloth
- Salt
- Canning lids and rings
- Pressure canner
- Jar lifter
- Baking rack
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