How to Can With a Pressure Cooker

Glass jars are the optimal container used for canning with pressure cookers.

Canning foods is an inexpensive method of preservation you can do at home. Pressure cookers are kettles that feature a gasket, gauge, cover lock and vent port to release steam. These machines can foods by maintaining a high temperature level for an extended period of time to kill microorganisms in food. Pressure cookers heat up on your stovetop just as with any other cooking vessel. Canned foods rest in a shallow bath of water inside the kettle during the canning process.

Things You'll Need

• Glass canning jars
• Metal rims
• Lids with a rubber seal
• Dry towel
• Vegetables, fruits, meats or prepared foods
• Canning recipe
• Funnel
• Water
• Jar rack
• Jar lifter
• Pressure cooker kettle with lid attached

Instructions

1. Sanitize the glass jars, metal rims and lids by submerging in a sink filled with extremely hot water for 10 minutes. Remove and place on a clean, dry towel.

2. Place the funnel inside the rim of each glass jar. Fill with foods prepared according to the corresponding canning recipe. Verify how full you should pack each jar in conjunction with your recipe, as some foods require more headspace, or the amount of space between the food and rim, than others. Wipe the inside and outside of the jar to remove splattered food or water. Place the lid on top of the jar and press down to secure. Twist a metal rim around the jar lid and continue the process with the remaining food and glass jars.

3. Add the amount of water recommended on your canning recipe to the pressure cooker kettle, which is typically 3 inches. Stand the jars upright in the water bath of the kettle on top of the jar rack. Space the jars with 1 inch between each jar and the walls of the kettle.

4. Add the lid to the pressure cooker and open the steam port. Heat the kettle on high heat until steam begins to release from the port. Follow the specific recipe to determine the temperature and pressure level required to can your food.

   Use a gas-powered stove rather than electric for heating your pressure cooker to maintain a more even cooking surface and to heat the kettle faster, both of which are necessary to prevent microorganisms from growing. If you use an electric stovetop, check for hot and cold spots on your burners and use the burner with the most even cooking surface. Consider preheating an electric stove burner beforehand so the kettle can heat quickly.

5. Remove the pressure cooker from the stove top burner after the desired temperature and pressure has been achieved. Move the kettle carefully so the jars are not bounced around and open the steam port all the way. Leave the canner lid on for 10 minutes before removing it carefully to prevent the steam from escaping too rapidly. Use the jar lifter to remove each jar from the water bath in the kettle. Space jars with an inch between each one on a dry towel. Let the jars cool for at least 24 hours.

Tips & Warnings

• Start with fresh produce, fruits or cooked meats when canning for an optimal product.

• Read all of the instructions included with your pressure cooker before you begin your canning process. Pressure cookers work under extreme pressure from hot steam, and can explode or fail to preserve foods if incorrectly operated.

• Always use a jar rack inside the pressure cooker; never place glass jars directly on the base of the kettle or they will become overheated and explode.

References

• National Center for Home Food Preservation: USDA Complete Guide to Home Canning, 2009 Revision
• Mother Earth News: 4 Reasons to Use a Pressure Cooker

Resources

• Country Living: Home Canning and Pickling Guide
• Oregon State University Extension Service: Pressure Cooker Needed to Can Meat and Poultry Safely