How to Preserve Tomatoes With a Pressure Cooker/Canner (pressure canner)

Pressure canner - Using a pressure cooker/canner to bottle your tomatoes is a great way to preserve your crop and stretch your fresh tomatoes into the winter. Bottling your tomatoes at home will give you the same fresh-from-the-garden flavor that you enjoy throughout the summer. Just follow these steps.

Instructions

Things You’ll Need:

* Tomatoes
* Jars
* Rings
* Lids
* Knife
* Pots
* Pressure Cooker
* Soap
* Dishwasher
* Tongs
* Water


Step1
Check jars for cracks and chips. Jars that show signs of wear could break during processing. Jars that have even the tiniest chips should not be used.

Step2
Sterilize lids and bands. Bring a pot of water to a boil, and place the lids and bands in the boiling water. Reduce the heat to low, and allow the lids and bands to remain in the water until you need them.

Step3
Sterilize your jars by running them through the dishwasher with a hi-temperature dry cycle. If you do not have a dishwasher, wash the jars in hot soapy water. Rinse them, and then pour boiling water into the jars. Cool and drain the water.

Step4
Remove tomato skins. Bring a large pot of water to a boil. Dip the tomatoes in the boiling water until the skins become loose. Immediately put the tomatoes into an ice water bath, and the skins will slide right off. Cut the difficult pieces off with a knife.

Step5
Prepare the tomatoes. Garden fresh tomatoes can be put into the jars whole. If you desire cut tomatoes, dice them and then place in the jar. For saucy tomatoes, puree them in a blender or food processor. Leave 1/2-inch of space at the top of the jar.

Step6
Carefully remove the lids and rings from the boiling water with metal salad tongs. Rinse the lids and rings in warm water to cool them down if they are still hot. Wipe the mouth of the canning bottle clean, and then place the lid and ring on the jar. Tighten the ring firmly, but not so tight as to crack the jar.

Step7
Place the jars in the pressure cooker. Add the correct amount of water, according to your individual pressure cooker's guide. Place the lid on the cooker and process according to individual cooker guidelines. Allow the pressure cooker to cool completely before removing the lid.
pressure canner

Tips & Warnings

* Remove skins from tomatoes and freeze immediately after picking from the garden. Thaw the tomatoes, and process all tomatoes at one time.

* Use caution when handling a pressure cooker. Manufacturer instructions should be followed carefully.

* Use caution working with hot water. Boiling water will cause extremely painful burns.

* Do not bottle tomatoes while around young children. They can be burned easily.
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Before Using Canner for the First Time (pressure canner)

Pressure canner -
1. Remove the air vent/cover lock from the canner cover. The cup portion of the air vent/cover lock, on the inside of the cover, unscrews from the pin.

2. Remove the sealing ring by simply pulling it from the sealing ring groove.

3. Remove the overpressure plug by pushing it out of its opening from the top of the cover.

4. Wash the cover and body with hot, sudsy water. Do not submerse the cover in water or let the gauge come in contact with any liquid. The inside mechanism of the gauge may be damaged if it is submersed or if water is allowed to run over it. Scrub the sealing ring groove to remove the manufacturing oils.

5. Reinsert the air vent/cover lock making sure the small gasket is in place.

6. Reinsert the overpressure plug by pushing the domed side of the plug into the opening from the underside of the cover, until the bottom edge is fully and evenly seated against the underside of the cover. When the overpressure plug is properly installed, the word (TOP) will be visible on the overpressure plug when viewing the outside of the cover.

7. Replace the sealing ring in the sealing ring groove, making certain to fit the ring under the stop tab located on the inside rim of the cover.

8. The sealing ring is prelubricated; therefore, do not apply cooking oil to it. If necessary, to help make the cover easier to open and close, a very light coating of cooking oil may be applied to the underside of the body lugs. IMPORTANT: Never oil the sealing ring. Cooking oil will swell and soften the sealing ring, reducing the usable life and require frequent replacement. The cover should open and close easily when following the instructions in the next column.

9. Attach the dial gauge to the canner cover. To do this, remove the nut and metal washer from the threaded end of the dial gauge, leaving the rubber washer in place. From the top of the cover, insert threaded end of gauge through the hole in the center of the cover, until metal base rests on cover. While holding the gauge in place, carefully turn cover over and place metal washer, then nut, on threaded end of gauge and tighten.
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Pressure Canning Poultry (pressure canner)

Pressure canner - Pressure canning is the only safe method for canning poultry.

Cut poultry into convenient pieces for packing and precook until medium done or until pieces, when cut, show almost no pink color at the bone.

Precook by boiling in water or in a concentrated broth for more flavor. Make broth from bones and bony pieces, neck, back, and wing tips. Pack hot meat in clean, hot Mason jars, leaving 1 inch head space. Do not pack food tightly.

Poultry may be processed with or without salt. If salt is desired, use only pure canning salt. Table salt contains a filler which may cause cloudiness in bottom of jar. Use 1⁄2 teaspoon salt to each pint, 1 teaspoon to each quart. If you are on a salt free diet, salt may be omitted.

Follow step-by-step directions from oldest post for canning procedure. Process poultry according to the following recipes.
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What Foods Are Typically Processed/Preserved Using a Pressure Canner and Why? (pressure canner)

Pressure canner - Low acid foods require a higher temperature when processing than can be reached by placing them in jars
immersed by boiling water. To kill harmful bacteria (such as those associated with botulism) use of pressure canning ensures the safety of the preserved produce. Foods such as red meats, sea food, poultry, milk, and all fresh vegetables, with the exception of most tomatoes, fit into the low acid group since they have an acidity, or pH level, of 4.6 or higher. The temperature which must be reached and maintained(for a specified amount of time) to kill the bacteria is 240EF. This temperature can be reached only by creating steam under pressure.

Becoming Familiar With the Parts of a Pressure Canner

Older model pressure canner (made before 1970) were heavy-walled kettles with clamp-on or turn-on lids fitted with a dial-type gauges. A vent port, in the form of a petcock or counterweight, and a safety fuse were also present. Modern pressure canner are lightweight, thin-walled kettles and most have turn-on lids. They usually have a perforated metal rack or basket with handles, rubber gasket, a dial or weighted gauge, an automatic vent/cover lock, a vent port (steam vent) to be closed with a counterweight or weighted gauge, and a safety fuse.

Note: When purchasing a used pressure canner, make certain all parts are accounted for and in good condition. It is nearly impossible to find replacement parts for older models.
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Water bath canners are faster for higher acid foods. (pressure canner)

Pressure canner - Although pressure canner may also be used for processing higher acid foods, boiling-water canners are recommended for this purpose because they are faster. A pressure canner would require from 55 to 100 minutes to process a load of jars; while the total time for processing most acid foods in boiling water varies from 25 to 60 minutes. A boiling-water canner loaded with filled jars requires about 20 to 30 minutes of heating before its water begins to boil.

A loaded pressure canner requires about

* 12 to 15 minutes of heating before it begins to vent;
* another 10 minutes to vent the canner;
* another 5 minutes to pressurize the canner;
* another 8 to 10 minutes to process the acid food; and, finally,
* another 20 to 60 minutes to cool the canner before removing jars.

But Water Bath Canners cannot be used for meats, dairy, sea food, poultry, vegetables and many fruits.

And the food quality and storage time is better with a pressure canner. Because they get hotter (240F vs 180F-212F) pressure canners result in a better flavor and the ability for to store for a longer time.

A pressure canner can be used as a boiling water bath canner, just remove the gauge and weight. That way you have 2 canners in one!

Conclusion: Pressure canner cost more to buy, but ultimately, you can "can" more foods in them, store the foods longer, and use the same canner as a pressure canner or without sealing the lid, as a boiling water bath canner.

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How to Pressure Can Foods. (pressure canner)

Pressure canner-
Follow these step-by-step instructions for pressure canning in your canner. Prepare food according to the directions in specific recipe.

1. The first step in pressure canning is to assemble the canning equipment. Be sure your canner is thoroughly cleaned and working properly. Before each canning season, check the pressure gauge for accuracy. Also check the sealing ring, overpressure plug, and the rubber gasket of the air vent/cover lock. Replace these parts when they become hard, deformed, cracked, worn, pitted, or unusually soft.

2. Check Mason jars for nicks, cracks, and sharp edges. Check bands for dents or rust. Use only jars, lids, and bands in perfect condition so an airtight seal may be obtained. Wash and rinse jars, lids, and bands. Pour hot water into jars and set aside until needed. Follow closure manufacturer’s directions for bands and lids.

3. Select fresh firm food. Sort food according to size. Clean food thoroughly. Prepare according to recipe. Fill hot Mason jars promptly with food and liquid to recommended level. Allow 1⁄2 inch head space for fruits. ALL vegetables and meats require 1 inch head space due to expansion during processing. Work out air bubbles with a clean nonmetallic spatula. Wipe sealing edge clean with a damp cloth. Adjust caps according to closure manufacturer’s directions.

4. Place three-quarts of boiling water, canning rack, and jars in canner. To prevent water stains on jars, add 2 tablespoons white vinegar to water in canner. Always use canning rack. Jars may break if set directly on bottom of canner.

5. Look through the vent pipe to be certain it is open before placing cover on canner. To clean the vent pipe, draw a pipe cleaner or small brush through the opening.

6. Place cover on canner, aligning the “V” on the cover with the mark on the body handle and lock securely by turning in the direction indicated to close (clockwise). Cover handles must be centered over body handles. Do not force beyond this position.

7. Exhaust air from the canner and jars by adjusting heat to a relatively high setting to obtain a free flow of steam from the vent pipe. Consult the instruction book which accompanied your range for recommended heat setting. Reduce heat to maintain a moderate steam flow. Allow steam to flow for 7 to 10 minutes when canning.

8. Place pressure regulator on vent pipe. Set burner at a relatively high heat setting, on most range burners, and heat canner until pressure dial gauge registers desired pressure.

9. Processing time begins when pressure gauge registers the correct pressure. Adjust heat to maintain correct pounds pressure on the pressure gauge.

10. At end of processing time, turn burner to “OFF” or remove canner from heat source. Let pressure drop of its own accord, do not quick-cool. Pressure is completely reduced when the air vent/cover lock and overpressure plug have dropped and no steam escapes when the pressure regulator is tilted. Do not use the pressure dial gauge as an indicator for when pressure is completely reduced. Attempting to speed the cooling of the canner by laying wet cloths on the cover, placing the canner in water, or setting the canner in a draft or on a cold surface is not recommended. If the pressure in the canner is reduced more rapidly than the pressure in the jars, the jars may break.

11. When pressure has been completely reduced, remove pressure regulator from vent pipe and let canner cool for 10 minutes. Do not remove the pressure regulator until pressure is completely reduced and the air vent/cover lock has dropped. Always remove pressure regulator before opening the cover.

12. To remove cover, turn counter-clockwise until cover hits stop. Cover handles will be beyond the body handles. If cover seems to stick or is hard to turn, do not force it open. Sticking may indicate that there is still pressure inside the canner. If in doubt about pressure being completely reduced, let the canner stand until cool before removing the cover.

13. Lift canner cover toward you to keep steam away from you when opening.

14. Remove jars from canner. Set jars apart on board or cloth away from draft to cool. When jars are cold, test seal, remove bands, wipe jars, label, date, and store in a cool, dry place.
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Pressure Canning. (pressure canner)

Pressure canner
The United States Department of Agriculture, Washington, D.C. recommends the Pressure Canner as being the only safe method for canning low-acid foods—vegetables, meats, and poultry.

There are invisible microrganisms present all around us. Fruits, vegetables, and meat contain these microrganisms naturally, and yet, they are not a problem unless food is left to sit for extended periods of time, causing food spoilage. This is nature’s way of telling us when food is no longer fit to eat.

There are four basic agents of food spoilage—enzymes, mold, yeast, and bacteria. Canning interrupts the natural spoilage cycle so food can be preserved safely. Molds, yeast, and enzymes are destroyed at temperatures below 212˚F, the temperature at which water boils (except in mountainous regions). Therefore, boiling water processing is sufficient to destroy those agents.

Bacteria, however are not as easily destroyed. The bacteria, Clostridium botulinum produces a spore that makes a poisonous toxin which causes botulism. This spore is not destroyed at 212˚F. In addition, the bacteria thrive on low-acids in the absence of air. For a safe food product, low-acid foods need to be processed at 240˚ or higher, temperatures only achieved with a pressure canner.

In pressure canning, some of the water in the pressure canner is converted to steam, which creates pressure within the canner. As pressure increases, temperature increases, 5 pounds pressure—228˚F, 10 pounds pressure—240˚F, 15 pounds pressure—250˚F. This pressurized heat destroys the potentially harmful bacterial spores. As the jars cool, a vacuum is formed, sealing the food within and preventing any new microorganisms from entering and spoiling the food.

As a safeguard against using canned foods which may be affected with spoilage that is not readily detected, pour all low-acid foods (meats and vegetables) into a saucepan and boil 10 to 15 minutes before tasting or using.

Many times odors that cannot be detected in the cold product will become evident by these methods. If, after boiling, food does not smell or look right, discard it without tasting.

MASON JARS: While there are many styles and shapes of glass jars on the market, only Mason jars are recommended for home canning. Mason jars are available in 1⁄2 pint, pint, and quart capacities with threads on which a cap may be screwed.

CLOSURES FOR MASON JARS: The two-piece metal cap consists of a flat metal lid held in place with a screw band. A rubber compound on the underside of the lid forms a seal during processing. Follow the closure manufacturer’s directions
for using the two-piece cap and for testing for a proper seal. If the closure has not sealed, completely reprocess or use the food immediately.
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Pressure Canning Fish and Seafood. (pressure canner)

Pressure canning is the only safe method for canning fish and seafood.

Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as soon as possible. Canning should be restricted to proven varieties where it is definitely known that a product of good quality may be obtained.

Follow step-by-step directions from oldest post how to pressure can food. Process fish and seafood according to the following recipes.
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Pressure Canning Meat. (pressure canner)

Pressure canning is the only safe method for canning meat.

All meat should be handled carefully to avoid contamination from the time of slaughtering until the products are canned. Animals should be correctly slaughtered, canned promptly or kept under refrigeration until processed. If you slaughter your own meat, contact your local county agricultural agent for complete information
on slaughtering, chilling, and aging the meat.

Keep meat as cool as possible during preparation for canning, handle rapidly and process meat as soon as it is packed. Most meats need only be wiped with a damp cloth. Use lean meat for canning; remove most of the fat. Cut off gristle and remove large bones. Cut into pieces convenient for canning.

Prior to processing, all meat may be boiled, broiled, fried, or roasted until rare.

Prepare a concentrated broth from the bones and meat trimmings. This broth is excellent for precooking meat by boiling and for pouring over meat in Mason jars.

Meat should not be browned with flour nor should flour be used in the broth to make gravy for pouring over the packed meat. Pack hot meat loosely, leaving 1 inch head space in Mason jars.

Meats may be processed with or without salt. If salt is desired, use only pure canning salt. Table salt contains a filler which may cause cloudiness in bottom of jar. Use 1⁄2 teaspoon salt to each pint, 1 teaspoon to each quart. More or less salt may be added to suit individual taste. If you are on a salt free diet, salt may be omitted.
Follow step-by-step directions beginning on page 5 for canning procedure. Process meats according to the following recipes.

When pressure canning at altitudes of 2,000 feet or below, process according to specific recipe. When canning at higher altitudes, process according to the following charts.

Altitude chart for canning meat, poultry, fish, seafood, and soup
Altitude-----------------Pints and Quarts
2,001 – 4,000 ft.----- 12 lbs. 12 lbs.
4,001 – 6,000 ft.----- 13 lbs. 13 lbs.
6,001 – 8,000 ft.----- 14 lbs. 14 lbs.
Processing time is the same at all altitudes.
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Serious errors in processes obtained in pressure canner. (pressure canner)

Serious errors in processes obtained in pressure canner can occur if any of the following conditions exist:

* The altitude at which the canner is operated is above sea level and adjustments in pressure are not made. Internal canner pressures (and therefore temperatures) are lower at higher altitudes. Canners must be operated at increased pressures as the altitude increases. Check reliable canning instructions for altitude adjustments.

* Air is trapped in the closed canner during the process. Air trapped in a pressure canner lowers the temperature obtained for a given pressure (for example, 10 or 15 pounds pressure) and results in underprocessing. To be safe, USDA recommends that all pressure canners must be vented 10 minutes before they are pressurized.

To vent a canner, leave the vent port (steam vent) uncovered (or manually open the petcock on some older models) after you fill the canner and lock the canner lid in place. Heat the canner on high until the water boils and generates steam that can be seen escaping through the open vent port or petcock. When a visible funnel-shape of steam is continuously escaping the canner, set a timer for 10 minutes. After 10 minutes of continuous steam, you can close the petcock or place the counterweight or weighted gauge over the vent port to begin pressurizing the canner. (See steps 3 and 4 below.)

* An inaccurate dial gauge is used. Dial gauges should be checked for accuracy each year before use. If the gauge reads high or low by more than two pounds at 5, 10 or 15 pounds pressure, replace it.

Clean lid gaskets and other parts according to the manufacturer's directions. Use only canners that have the Underwriter's Laboratory (UL) approval to ensure their safety.
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