pressure canning

Home canned Black Beans are ready to go anytime a Mexican food craving hits!

Canning Black Beans

black beans

Water

Sea salt

Pick through the beans and get rid of rocks and broken beans and beans with holes in them and rinse well under running water.

Place rinsed beans in a large pot or gallon jar. Add1 tablespoon of baking soda.

Add enough water to cover by 3 inches.

Let soak for 10 to 12 hours.

Prepare your jars and lids and keep them hot until needed. Check the air vent and overlock on the canner lid to make sure they are not blocked.

Drain the beans and discard soaking water. Rinse under running water.

Put the beans in a large pot, cover with water, and bring to a boil.

Reduce heat to low, cover pot and simmer the beans for 30 minutes.

Using your canning funnel, spoon the hot beans into hot jars, leaving 1 inch headspace. Do not pack them in tightly or shake them down. The beans will still expand a bit during processing.

If you are adding salt, use ½ teaspoon in pints, ¾ teaspoon in 1 ½ pints and 1 teaspoon in quarts.

Ladle the cooking liquid over beans leaving 1 inch headspace. Release the trapped air with a thin knife or bubble popper.

Wipe the rim of the jar with a clean dry cloth or paper towel. Place lid. Screw rings on finger tight.

Put proper amount of warm water in canner, adding a splash of white vinegar if you have hard water.

Place jars in canner. Seal the canner lid and turn heat to high.

Allow the canner to vent for the specified length of time for your canner.

Now put the regulator on the air vent and bring it up to pressure. Once it has reached the required pressure, start your timer.

Process pints at 10 pounds pressure for 75 minutes, process 1½ pints and quarts at 10 pounds pressure for 90 minutes.

Don’t forget to adjust the processing pressure for your altitude.

When the processing time is up, turn off the heat and allow the pressure to return to zero.

Once the pressure is zero, remove the regulator and wait another 5 to 10 minutes before unsealing the lid.

Make sure the lid is facing away from you when you open the canner.

After processing, remove the jars from the canner and allow to sit undisturbed for a minimum of 12 hours.

After 12 hours, check the seals, wash and label the jars, and put them away.

Canning Stewed Tomatoes

tomatoes (enough to make 4 quarts of prepared tomatoes)

onions (optional)

celery peppers

Tbsp. sugar

salt

Lemon juice

Pressure Canner

Canning jars, seals, and rings

Ladle and bubble tool

Before you start.

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions.   This includes more detailed information and step-by-step instructions on how a pressure canner works.

Step 1

Step 2

Roughly chop tomatoes. Put in large stock pot. 

Step 3

Add chopped onion, vegetables, salt, and sugar. 

Step 4

Step 5

Pour hot tomatoes into hot jar, leaving 1/2” headspace. 

Step 6

Add lemon juice (1 Tbsp. per pint, 2 Tbsp. per quart). 

Step 7

Remove bubbles, wipe rim clean, and place seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to directions below. 

Hot Pack only

Canning Soup

Meats (like beef, seafood, poultry, etc.)

Vegetables & beans

Broth (like chicken broth, beef broth, canned tomatoes, water, etc.)

Spices & seasonings

Pressure canner

Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions.   This includes more detailed information and step-by-step instructions on how a pressure canner works.

Precook meats by covering with water or broth. Boil until tender. Remove bones.

Precook vegetables according to hot pack instructions for that vegetable.

Precook beans by covering with water by several inches. Boil for 2 minutes. Remove from the heat, cover, and let soak for 1 hour. Drain. 

Combine all solid ingredients with seasonings and your choice of broth, tomatoes, or water.  You will need at least 2 times more liquid than solid ingredients.  

Fill jar half of the way with solid ingredients.

Top off jar with broth, leaving 1” headspace. 

Step 8

Remove bubbles, wipe the rim clean, and place on seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process in a pressure canner according to the directions below. 

For a Hot Pack

Canning Chicken or Rabbit

Chicken or rabbit ((boneless

Canning salt (optional)

Pressure canner

Sharp knife or kitchen shears

Pack raw chicken into hot jars, leaving 1 1/4” headspace. 

Add salt (1 tsp. per quart or 1/2 tsp. per pint) if desired.

Remove bubbles, wipe the rim clean, and place on seal and rings.

Place the jar in the warm canner. Proceed to fill all jars. Process according to below directions. 

For a Raw Pack

Pack chicken into hot jars, adding boiling water or broth. Leave 1 1/4” headspace.

Remove bubbles, wipe the rim clean, and place on seal and ring.

Homemade Chicken Soup

chicken broth

chicken,

vegetables ((I use 1 cup celery, 2 cups carrots, and 1 cup onion))

Salt and pepper ((to taste))

Other seasonings ((optional))

Stock pot

Place chicken broth and chicken in stock pot. Bring to a boil.

Add vegetables to stock pot. Bring to a boil.

Top off jar with broth, leaving 1” headspace.

Remove bubbles, wipe the rim clean, and place on seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process in a pressure canner according to the directions below.

For Hot Pack

Canning Spaghetti Sauce

tomatoes

beef (optional)

onion

garlic,

celery

oregano

parsley

Tbsp. basil

bay leaves (remove before filling jars)

brown sugar

vegetable oil (or some spray oil)

Simmer tomato sauce until thickened (20 minutes to 1 hour), stirring often.  

Brown meat with chopped onion and vegetables and minced garlic (meat optional). 

If meat is not desired, sauté onion and vegetables in oil until tender.  

Add cooked meat and vegetables to sauce. 

Stir in seasonings. Bring back to a boil.  

Fill hot jar with spaghetti sauce (remove bay leaves), leaving 1” headspace.  

Remove bubbles. Wipe the rim clean and place seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to the directions below. 

Canning potatoes is a great way to have homemade convenience food.

Canning Potatoes

potatoes (approx 20 pounds = 7 quart jars)

salt (optional)

Large Pot

Canning Lids and Rings

Funnel, Lid lifter, Jar lifter, Bubble tool

Ladle

Canning Jars

Potato Peeler or Paring Knife

Cut potatoes into 1–2” pieces, placing potatoes in water. Drain.  

Add water and bring to a boil. Cook small pieces 2 minutes or large pieces/whole potatoes up to 10 minutes, to heat through.

Fill jar with hot potatoes. Add canning salt (1/2 tsp. per pint or 1 tsp. per quart). 

Cover hot potatoes with fresh boiling water, leaving 1” headspace. 

Remove bubbles. Wipe the rim clean and place on seal and ring.  Place jar in the warm canner. Proceed to fill all jars.  Process in a pressure canner according to the instructions below.  

Hot Pack Only

Home canning green beans is easy with a pressure canner. You’ll need about 14 pounds of beans for a canner load of 7 quarts.  

Canning Green Beans

lb green beans

Funnel, lid lifter, jar lifter, bubble tool

To get started.

Start by preparing your jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. If you are new to using a pressure canner, see this article for full pressure canning instructions.   Including more detailed information and step-by-step instructions on how a pressure canner works.

Rinse beans in cold water. Snap beans to desired size. 

Add canning salt to jars (1/2 tsp. for pints, 1 tsp. for quarts). Pack beans tightly into jars. 

Fill jar with clean boiling water, leaving 1” headspace.  

Remove bubbles. Wipe the rim clean and place on seal and ring.  

Place jar in the warm canner. Proceed to fill all jars.  

Process in a pressure canner according to the instructions below.   

Rinse beans in cold water and snap beans to desired size. 

Put beans in a pot of boiling water. Boil 5 minutes. 

Add canning salt to the jar (1/2 tsp. for pints, 1 tsp. for quarts). 

Pack beans loosely into jar (don’t squish). 

Cover with clean boiling water, leaving 1” headspace. 

Remove bubbles, wipe the rims clean and place on seal and ring.  

Process in a pressure canner according to the instructions.  Processing time is listed below.  Be sure to adjust for your altitude.

Canning Fish

Clean fish, removing head, tail, fins, and scales. (Or purchase pre-cleaned fish.) 

Wash well and cut fish into jar-length pieces.

Soak fresh fish in salty brine. (Optional. Use 1 cup salt to 1 gallon water.)

Pack fish into hot jar, putting skin sides next to glass and leaving 1” headspace. (If you didn&#039;t brine the fish, you can add 1 tsp. salt per pint or 1/2 tsp. salt per half pint.)

Wipe the rim clean and place on your seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to below directions. 

Making & Canning Tomato Sauce

Tomatoes

lemon juice

Canning salt ((if desired))

Blancher, food mill,

Add tomatoes to large stockpot and bring to a boil. 

Simmer (uncovered) until thickened, stirring frequently. 

Procedure for Blanching Tomatoes (Removes Skins)  

Remove stems and bruises, slicing tomatoes in half. 

Simmer tomatoes to soften. Use a potato masher to crush the tomatoes to start juices flowing. 

Cool slightly and run tomatoes through a food mill to remove all skins and seeds. 

Now your sauce is ready for use. If you want to can the sauce just as it is, proceed using the directions below. You can also stop here and use the sauce in specific recipes, like spaghetti sauce. 

Procedure for Food Mill (Removes Skins &amp; Seeds) 

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions.   This includes more detailed information and step-by-step instructions on how a pressure canner works. See full water bath canning instructions here.  

Procedure for Canning Tomato Sauce

Add lemon juice to jar (1 Tbsp. per pint or 2 Tbsp. per quart).  

Add 1 tsp. salt per quart or 1/2 tsp. per pint (optional, but recommended). 

Remove air bubbles. Wipe the rim clean and place seal and ring.  Place jar in the warm canner. Proceed to fill all jars. Process according to directions below. 

Here&#039;s the recipe for canning tomatoes in a raw pack, meaning you don’t cook the tomatoes first. They go in the jars raw.

Canning Tomatoes Raw Pack

(optional)

Lemon Juice (or citric acid)

Halve or quarter tomatoes. (You can leave small or roma tomatoes whole.)  

Add lemon juice to hot jar, 2 Tbsp. per quart or 1 Tbsp. per pint. (For citric acid, use 1/2 tsp. per quart or 1/4 tsp. per pint instead of the lemon juice.) If desired, add canning salt (1 tsp. per quart or 1/2 tsp. per pint). 

Pack tomatoes into jar, pressing down to fill space with juice. 

Remove air bubbles, wipe the rim clean, and place seal and ring. Place jar in the warm canner. Proceed to fill all jars. Process according to directions below. 

Raw Pack only

Easy Italian Beef Loose Meat for Pressure Canning

beef

sausage

onions,

green bell peppers, chopped

red bell peppers, chopped

oz mushrooms, sliced *optional

garlic powder

onion powder

tsp Kosher salt

tsp black pepper

Italian seasoning * Optional

tsp red pepper flakes *Optional

beef bouillon

Hot water (May need more or less watera0

Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.

In a large pot, cook beef and sausage making sure to crumble meat apart. Remove grease when cooked. Add garlic, seasonings, peppers and onions. Turn off heat. (Do not cook peppers and onions)

Bring water to boil either in a pot or with a kettle

Fill jars with meat mixture leaving 1-inch headspace, Add a tsp of bouillon to each quart or 1/2 tsp to each pint, fill with hot water to 1-inch headspace, remove air bubbles (adding more water if need to have 1-inch headspace), wipe rims, Place on lids and rings fingertip tight. Add jars directly to simmering pressure canner.

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The most viewed pressure canning recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Canning Black Beans

Canning Stewed Tomatoes

Canning Soup

Canning Chicken or Rabbit

Homemade Chicken Soup

Canning Spaghetti Sauce

Canning Potatoes

Canning Green Beans

Canning Fish

Making & Canning Tomato Sauce

Canning Tomatoes Raw Pack

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The most viewed pressure canning recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine