Processing Canning Jars with the Pressure Canner Method

Much of this is similar to the water bath method, so I debated about just saying "make these adjustments." For clarity sake, I decided to write the whole thing out.

Thank You, Moxie, for telling me how to get my blog to just show part of a post. Hopefully my decision to do that is an improvement.




Pressure canner Method

As mentioned in my first food safety post, the pressure canner method should be used for any low acid food such as vegetables or meat. In this post I go into a step by step description of this processing method.


Supplies you will need

1. Pressure canner
   
2. Canning jars: always examine the jars to be sure that there are no nicks in the rim
   
3. Two piece lids
4. Two sauce pots: one of them must be large enough to cover your canning jars with water.
5. Tongs
6. Canning funnel and a ladle
   
7. Plastic spatula
8. Dishtowel and a clean cloth
   
9. Jar lifter
10. Timer
11. Whatever supplies you need for the recipe you are preparing

If you are new to canning, you can buy a Canning Kit rather than buying each piece separately.

Preparation

1. Place clean canning jars in the large sauce pot and cover with hot water. Place the lids in a separate sauce pot and cover them with hot water. Heat these to simmering (don't actually boil). An optional piece of equipment that can make this easier is a lid sterilizing rack. It keeps all of the lids separated. It is one of those contraptions that once I tried it, I wondered how I ever got along without it.
2. Place the canning rack in the pressure canner, add two to three inches of water and heat this to simmering
   
3. While all of this is heating, prepare your food according to the recipe.

Filling the jars

1. Use either the tongs or the jar lifter to remove a canning jar from the hot water and sit it on a dish towel.
2. Use the canning funnel and a ladle to fill the jar with food, leaving the appropriate amount of headspace.
3. Run the plastic spatula around the edge of the jar a couple of times to remove any air bubbles.
4. Run a clean damp cloth around the rim of the jar to remove any food that may interfere with sealing.
5. Place the lid on the jar. I use tongs to remove the lids from the hot water, but some people like to use a magnetic wand.
   
6. Screw the band on just until resistance is felt. Remember that air needs to escapes during processing.
7. Use the jar lifter to place the canning jar on the canning rack.
8. Repeat these steps until all jars are filled.

Processing

1. Place the lid on the canner and lock it down according to manufacturers instrucitons.
2. Heat the water to boiling. Add the weight and bring to the pressure specified in the recipe (always read manufacturers instructions with a pressure canner).
   
3. When the proper pressure is reached, start the timer and process for the time specified in the recipe.
4. Turn off the heat and allow the pressure to return to zero.
5. Remove the lid and let the jars sit in the water for 5 to 10 minutes to allow them to gradually adjust to the cooler temperature.
6. Use the jar lifter to remove the canning jars. Place them on a dishtowel to cool. Leave an inch or so of space between them.
   
7. After the jars have cooled for 12 to 24 hours, check the seals by pressing in the center of the lid. The safety button in the lid should not flex if the lid is sealed properly. If by chance you do come across a jar that is not sealed, place it in the refrigerator to be consumed within the next few days.