General Instructions For Home Pressure Canning (Pressure Canner)

Pressure canner

Ok, you're thinking, I accept endless of vegetables from my garden that I could can for the winter, maybe I should get a pressure canner; but are they difficult to use? Not at all; actuality are archetypal step-by-step admonition (of course, consistently chase any specific admonition that appear with any pressure canner you buy, but this will work for most!)

1. Put the canner on the stove on the largest burner.
2. Put the rack (usually a metal plat with holes in) into the canner and 2 to 3 inches of hot water into the canner.
3. Place the filled jars (with the lids and rings on) fitted with lids, on the jar rack in the canner.
4. Put the canner lid and seal it down. Leave the weight off the vent port (or petcock).
5. Turn the burner up to its highest position. Heat until the water boils and steam exits strongly from the open vent port (or petcock). While maintaining the high heat setting, let the steam flow (exhaust) continuously for 10 minutes.
6. Allow the canner to vent for the specified time (usually 10 to 15 minutes), then put the weight or on (or or close the petcock). The canner will get up to pressure in just a few minutes.
7. Once the pressure gauge indicates that it has reached the desired pressure (often 11 lbs) start timing!
8. Adjust the burner to maintain a the desired pressure, as shown on the gauge. If there is now gauge, the weight should jiggle a couple of times per minute, of course, check the manufacturer’s directions.
9. At the end of the processing time (often in the range of 5 to 15 minutes; it varies for different foods altitudes and jar sizes), turn the heat off and allow the canner to cool down until the pressure is vented!
10. Lift off the weight open the top and remove the jars! Carefully place the jars onto a towel or cake cooling rack, leaving about an inch of space between the jars. Avoid placing the jars in cold or drafty areas. Let the jars cool overnight (or about 8 hrs)

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Pressure Canner Testimonial

Lindsey writes: "I'd like to buy a new pressure canner. I've narrowed my choices down to the 23 quart Presto pressure canner or the 21 quart All American pressure canner. The All American costs about double what the Presto costs. Does anyone here have enough experience with both brands to offer some pros and cons of the two that might help me decide which to buy.
Thanks, Lindsey"

Melissa Lenz writes: "My husband wanted a pressure canner/cooker but didn't want a small one, so we purchased the Presto 23 Quart Pressure Canner. It was an awesome price and arrived relatively quickly. We have canned tuna, fruits and veggies and have made a couple of chickens in it. It only took 10 mins to cook a whole chicken! We couldn't be happier with our new pressure canner! "

June D. Michaud "J Michaud" writes: "Excellent product and very easy to assemble and use. I feel good about using this pressure canner/cooker. I would not use anything else and I would recommend it highly to anyone who does any kind of canning. I think using this pressure canner/cooker to preserve my food is a great safe way to keep my family from eating foods with preservatives . It is huge and heavy when full but well worth the little extra effort you need to get the desired results."

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