How to perform pressure canning

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Low acid foods like vegetables, poultry, fish and meats should be processed properly in pressure canner to obliterate the heat-defiant microbes that could source food poisoning. An extreme temperature can be reached only in a pressure canner.

Low acid foods like vegetables, poultry, fish and meats should be processed properly in pressure canner to obliterate the heat-defiant microbes that could source food poisoning. An extreme temperature can be reached only in a pressure canner.

If you are a first-time user, you must read the directives available with the pressure canner so that you can become familiar with its operation. First of all, you need to ensure that all parts of the canner are dirt free and in proper working condition. If your pressure canner has a spring dial measure, have it verified for accuracy. When all set ready to begin canning, set your canner with support on the range and put in two or three inches of steaming water or the quantity specified by your canner manufacture. Then, turn the temperature to a low degree. Next, get ready adequate meat or vegetables for one canner to fill. Then, fill up each jar and put it inside the canner. Jars shouldn’t touch.

After the last pot is incorporated, cover & fastens the canner. When steam begins to come out of the petcock or open vent, decrease the temperature so steam pours liberally at a reasonable rate. Allow steam to pour steadily for ten minutes or more to drain air from the canner. Shut the vent & amplify pressure. Turn up & maintain the temperature until you reach ten to fifteen pounds pressure. Adjust the temperature to maintain even pressure. Even pressure is crucial because any vacillation will draw out liquid from the pots.

Take away the canner from gas & set out draft on a wooden board or wire rack. Enable the pressure to go back to standard on its own. Don’t run water on the canner or rush for cooling. Pursue the instructions of the canner for unlocking the pressure canner. Ensure to raise the cover of the canner away from you to ignore a gust of hot vapor. If foods are still boiling forcefully in pots, hang around a few minutes before taking away from the canner. Then, cool pots two to three inches separately on a wooden board or towels in a draft-free area.

Make sure for appropriate sealing on the pots after they’re totally cooled. Don’t forget to heat the foods processed inside the pressure canner for ten to fifteen minutes before using or tasting. Put in water, if essential.