Pressure Canning How To

Pressure Canning is a little more complicated than simple water bath canning, but this skill is a homesteading staple. It is crucial that you follow each step exactly to prevent food waste, food spoilage, and foodborne illness.

In a nutshell, you place food in glass jars and cook them in a pressurized container. As that pressure builds up around the glass jars, it causes a reaction that ends up pushing the oxygen out of the food container which prevents spoilage and exends the shelf life of the food.

You can find a recipe for most foods you can can online. I have even found a recipe for canned hot wings! In my example today I am going to show you canning with a stew. The recipe can also be found (here) on my blog.

1. make sure that your jars, rings, and lids are all clean.
2. bring a saucepan of water to boil and begin heating the lids

3. pack the contents of the hot soup into the jars being sure not to fill past just below the rim of the jar

4. wipe the outside of the jar with a wet cloth to be sure that the ring sits securely so your jar can make the best seal.

5. place the hot lid on the jar (I use a magnetic lid lifter)
6. screw down the jar rings until they are secure
7. use a jar lifter (not required, but HIGHLY recommended) to place the jars in your pressure canner.  Note: you should have a metal piece to prevent the cans from touching the bottom of the canner directly.

8. pour water over the jars about 1 inch.

9. spray a little nonstick spray around your canner lid. and place it down securely
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From here directions may vary according to manufacturer, but this is generally how it's done.
10. place the pressure weight on the pressure release valve on the top of the canner and turn up the heat on the burner

11. As the pressure builds, there is a pressure indicator that will pop up on most models.

12. Watch the pressure gauge until it reaches the right amount of pressure. In this case 10 lbs.

13. If the pressure goes too high, turn the heat down. If the pressure goes too low, immediately turn the heat up.
14. After the specified amount of time has passed turn off the heat and gradually let the pressure come down. Your model may allow you to remove the pressure weight. Follow the instructions for your model.

15. When the pressure is zero and the pressure release valve is back down you may use oven mits and open the canner lid AWAY from your face.

16. use a jar lifter (again not required, but HIGHLY recommended) to place the jars on a towel to cool

17. Let cool 24 hours
18. Make sure when you press down on the lids, they do not give or "pop."
19. Store in a cool, dry place.