How to Use a Pressure Cooker to Can Food
Canning is a popular method of food preservation. High acid foods, such as dill pickles, are canned using simple water baths and self-sealing lids. Low acid foods such as meats must be canned at a higher temperature to render the contents safe for later consumption. This is achieved with a pressure cooker. Pressure canning is a safe and economical way to preserve your food items. Does this Spark an idea?
Instructions
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Prepare your food and fill the canning jars following the USDA Home Canning Guidelines (see resources). The preparation procedures vary depending on the type of food you're preserving.
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Pour approximately 3 inches of water into the bottom of the pressure canner and heat to a simmer. Insert the canning rack and set the closed jars onto the rack. Place the lid on the pressure canner, making sure that it is tightly secured.
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Turn the heat beneath the canner up to high. Leave the petcock or vent open.
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After steam flows in a steady stream from the exhaust for at least 10 minutes, close the petcock or place a weighted gauge on the vent. The petcock will be hot, so do not touch it with your bare hands.
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Observe the pressure gauge for the next 5 to 10 minutes to make sure pressure is building. When the gauge displays the recommended pressure for the type of food you are canning, start the timer. Some canning models have a gauge that rattles when the appropriate pressure level is achieved.
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Reduce the heat gradually to maintain a constant pressure within the canner. When your canner has been pressurized for the appropriate amount of processing time, remove it from the heat.
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Allow the canner to cool and the pressure to subside for 30 to 45 minutes. If you're not certain the pressure has gone down and the contents have sufficiently cooled, wait another hour or even overnight.
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Open the petcock or remove the weighted gauge and allow any remaining steam to escape. Wait 2 to 5 minutes and then slowly remove the lid. Turn the lid so that it directs any residual steam away from your body.
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Use a jar lifter to remove the canned goods from the rack. Set the jars on a towel and allow them to cool completely.
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After 24 hours, check the jar seals by pressing down gently in the center of the lids. If you hear a pop when you press, the jar has failed to seal and the contents must be discarded.
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Label all properly sealed jars with the contents and the date of the canning. Store the jars in a cool place out of direct sunlight.
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Tips & Warnings
Standard pressure canning directions are intended for those living at altitudes of less than 1000 feet. If you live at a higher altitude, you will require greater pressure and longer canning times to ensure success.
These are general usage guidelines only. There may be some variation among canner models, particularly concerning the correct procedure for sealing the lid. Have your pressure canner calibrated once a year by your local extension agent. Do not attempt to speed cool the canner by placing it in a tub of cold water. This sudden change in temperature can cause the jars to leak, crack or break. Pressure canning should not be attempted in a cooker that cannot hold a minimum of 4 quart-sized jars.
Resources
- Photo Credit wikimedia commons
