How to Use a Pressure Canner

Step 1

Place the appropriate amount of water in the canner. Usually about 3 quarts, check your canner manual. Start heating it up. The goal is for the canner to be hot but not boiling as you are filling your jars.

Step 2

Wash and rinse your jars and lids. (They do not need to be sterilized.)

Step 3

Keep your jars hot until use. The best way is to place them in the canner while it heats up.

Step 4

Prepare and fill jars according to the canning directions for that food. Remember proper headspace, removing bubbles if needed. Wipe down the rims of your jars and place the lids.

Step 5

Place the filled jars in the canner. Continue until all jars are filled.

Step 6

Put your lid on the canner, leaving the weights off. Raise your heat and bring to a boil. Watch for the steam to start coming out the vent pipe in the lid.

Step 7

Allow the steam to 'vent' for 10 minutes, then put the weights on. This is when pressure will start to build.

Step 8

When pressure reaches the proper level for your elevation, start your processing time at that point. The proper pressure for your altitude and processing time will be given in your recipe. Adjust the heat as necessary to keep the canner at the proper pressure throughout the processing time.

Step 9

When processing time is completed, turn off the heat. Do not remove weights. Let the canner sit undisturbed until pressure comes back to zero.

Step 10

Remove the weight and wait 5 minutes. Open the lid to allow steam to escape. (Carefully, don't let it hit your face or arms!) Wait 5 minutes. Take the lid off the canner and remove your jars. (Optionally, you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars.)

Step 11

Put the jars on a counter with a thick towel beneath them to protect the hot jar from the cool counter. Allow them to cool to room temperature undisturbed. 12 hours is suggested. Do not try to speed up the cooling process.

Step 12

When they are cool, remove the metal bands, check the seals, and store the jars in a cool, dark place.