How to Use Your Canner (pressure canner)

Pressure canner - IMPORTANT: Read carefully. Do not attempt to use your Pressure Canner before reading these instructions.

* Before using your canner for the first time, clean according
to the instructions on page Before Using Canner for the First Time (pressure canner).

* Be sure the vent pipe is open before each use by holding the cover up to the light and looking through the vent pipe. If the vent pipe is blocked, excess pressure cannot be released through it. Pressure may then build to unsafe levels. Pressure will continue to build until the overpressure plug is forced out of its cover opening. Therefore, clean the vent pipe with a small brush or pipe cleaner if it is blocked.

* The correct pressure for canning and cooking is indicated by the pressure dial gauge. Pressure is indicated on the gauge which registers the pressure inside the unit at all times. The pointer will move across the dial as pressure is developed or reduced within the canner. The pressure regulator is designed to rock only at 15 pounds pressure.

* Do not strike the rim of the canner body with any cooking utensil as this will cause nicks which may damage the rim and allow steam to escape.

* Use the canner on a level burner and range only. Use on a tilted burner or range may interfere with the operation of the pressure regulator.

* Pouring water into a dry overheated canner may crack the metal.

* The canner has been designed so the cover will go on in only one position and rotate in only the directions indicated for closing and opening. Press down on the cover handles to compress the sealing ring and make the cover easier to close. The cover has the words CLOSE V OPEN embossed on the top surface near a cover handle. Align the “V” on the cover with the mark on the body handle for proper cover and body alignment. Turn the cover in the direction indicated to close until the cover handles are centered directly above body handles. Do not rotate cover beyond this point.

When the cover is rotated to the closed position, the air vent/cover lock passes under the locking bracket. When the handles are aligned, one over the other, the pressure regulator is placed on the vent pipe, and heat is applied, pressure will begin to build within the canner. At this point, the air vent/cover lock lifts and locks the unit. The cover will remain locked as long as there is pressure in the canner. When pressure is completely reduced, the air vent/cover lock drops allowing the canner to be opened. If the cover is not rotated sufficiently (cover handles directly above body handles), the air vent/cover lock will only raise slightly and steam will continue to flow from it, preventing pressure from building.

* (During canning, it is necessary to exhaust air from the canner before placing the pressure regulator on the vent pipe. See page How to Pressure Can Foods. (pressure canner), step 7.) The pressure regulator is placed on the vent pipe as soon as the cover is closed securely when cooking. During canning or cooking, moisture may appear near the pressure regulator, overpressure plug and air vent/cover lock. This is normally due to condensation. This does not affect operation of the canner.

To reduce pressure at the end of the canning or cooking period, turn heat off and/or remove the canner from the burner. Cool according to instructions in recipe. Pressure is completely reduced when the air vent/cover lock has dropped and no steam escapes when the pressure regulator is tilted. Do not remove the pressure regulator until pressure is completely reduced. Always remove the pressure regulator before opening canner.

If the air vent/cover lock remains in its raised position, there may still be pressure in the canner. Do not remove the pressure regulator until the air vent/cover lock drops and no steam escapes when the pressure regulator is tilted. The cover should not be forced open. You may tap the air vent/cover lock lightly with a spoon. If pressure is present, steam will escape and the air vent/cover lock will pop back up. Continue to cool the canner until the air vent/cover lock drops.

HELPFUL HINT: To help yourself understand the operation of the pressure canner and cooker, pour 4 cups of water into the canner and follow the step-by-step instructions beginning with step 5 on page Pressure Can Foods. (pressure canner). For actual usage of the canner/cooker, follow the complete instructions beginning at the bottom of next column for pressure canning and on page will be posts later..:D
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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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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.
pressure canner

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Steps for Successful Steam-Pressure Canning. (Pressure Canner)

1. Put 2 –3 inches of hot water in canner. Place filled jars on the rack, using a jar lifter. Fasten canner lid securely.

2. Leave weight off vent port or open petcock. Heat at the highest setting until steam flows from the petcock or vent port.

3. Maintain high heat setting, exhaust steam 10 minutes, and then place weight on vent port or close petcock. The canner will pressurize during the next 3 to 5 minutes.

4. Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached, or when the weighted gauge begins to
jiggle/ rock.

5. Regulate heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure. If the pressure reading goes below the recommended pressure, you must bring the pressure back up and start the timing process over again from the beginning.

6. When timed processing is completed, turn off the heat, remove canner from heat (if electric range), and let the canner “depressurize” at room temperature (dial needle moves back to “0" or no steam sounds when weight is gently nudged). Do not force-cool the canner. Releasing pressure from a partially opened vent or placing the
canner under cool water will result in under-processing. It may also cause unsealed jars and loss of liquid from the jars. Quick-cooling can also warp the canner lid of older model canners.

7. After the canner is depressurized, remove the weight from the vent port or open the petcock. Wait 2 minutes, unfasten the lid, and remove it carefully. Lift the lid away from you so that the steam does not burn your face.

8. Remove jars with a lifter, and place on towel or cooling rack, if desired. Do not set on a cold surface or expose to breezy conditions.

pressure canner

Additional Safety/Operating Tips

Gauges: Check dial gauges for accuracy before use each year and replace if they read high by more than 1-2 pound pressure.
Gauges may be checked at most county Cooperative Extension offices. Replacement gauges and other parts for canners are often available at stores offering canning equipment or from canner manufacturers. When ordering parts, it will be helpful
to know the model number of your canner.

Gaskets: Handle canner lid gaskets carefully and clean them according to the manufacturer’s directions. Nicked or dried gaskets will allow steam leaks during pressurization of canners and should be replaced. Keep gaskets clean between uses. A lid which is difficult to remove after cooling may indicate a gummy, or dry gasket and is reason to replace it.

Sources: Adapted from information in the USDA Complete Guide to Home Canning and Ball Blue Book, Guide to Home Canning, Freezing & Dehydration.

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Steps for Successful Pressure Canning. (Pressure Canner)

Pressure canner

Pressure Canner is a great way to lower your food bill and feed your family, because of that pressure canner is use in the home were extensively. Pressure canner is needed if you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes and you definitely need a pressure canner for anything containing any meat. Home canning of meats is even recommended, even with a pressure canner.


Below is steps for successful pressure canning:
(Read through all the instructions before beginning.)

1. Center the canner over the burner. When you have your jars of food ready for canning, put the rack and 2 to 3 inches of hot water into the canner. For hot packed foods, you can bring the water to 180 degrees F. ahead of time, but be careful not to boil the water or heat it long enough for the depth to decrease.

2. Place filled jars, fitted with lids, on the jar rack in the canner, using a jar lifter. When moving jars with a jar lifter, make sure the jar lifter is securely positioned below the neck of the jar (below the screw band of the lid). Keep the jar upright at all times. Tilting the jar could cause food to spill into the sealing area of the lid.

3. Fasten the canner lid securely. Leave the weight off the vent port or open the petcock.

4. Turn the heat setting to its highest position. Heat until the water boils and steam flows freely in a funnel-shape from the open vent port or petcock. While maintaining the high heat setting, let the steam flow (exhaust) continuously for 10 minutes.

5. After this venting, or exhausting, of the canner, place the counterweight or weighted gauge on the ventport, or close the petcock. The canner will pressurize during the next 3 to 5 minutes.

6. Start timing the process when the pressure reading on the dial gauge indicates that the recommended pressure has been reached, or, for canners without dial gauges, when the weighted gauge begins to jiggle or rock as the manufacturer describes.

7. Regulate the heat under the canner to maintain a steady pressure at, or slightly above, the correct gauge pressure. One type of weighted gauge should jiggle 2 or 3 times per minute, while another type should rock slowly throughout the process, check the manufacturer's directions.

o Loss of pressure at any time can result in underprocessing, or unsafe food.
o Quick and large pressure variations during processing may cause unnecessary liquid losses from jars.
If at any time pressure goes below the recommended amount, bring the canner back to pressure and begin the timing of the process over, from the beginning (using the total original process time). This is important for the safety of the food.

8. When the timed process is completed, turn off the heat, remove the canner from the heat (electric burner) if possible, and let the canner cool down naturally. While it is cooling, it is also de-pressurizing. Do not force cool the canner. Forced cooling may result in food spoilage. Cooling the canner with cold running water or opening the vent port before the canner is fully depressurized are types of forced cooling. They will also cause loss of liquid from jars and seal failures. Force cooling may also warp the canner lid.

Depressurization of older canner models without dial gauges should be timed. Standard size heavy-walled canners require about 30 minutes when loaded with pints and 45 minutes when loaded with quarts. Newer thin-walled canners cool more rapidly and are equipped with vent locks that are designed to open when the pressure is gone. These canners are depressurized when the piston in the vent lock drops to a normal position. Some of these locks are hidden in handles and cannot be seen; however, the lid will not turn open until the lock is released.

9. After the canner is depressurized, remove the weight from the vent port or open the petcock. Wait 2 minutes (as a safety precaution), unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

10. Using a jar lifter, remove the jars one at a time, being careful not to tilt the jars. Carefully place them directly onto a towel or cake cooling rack, leaving at least one inch of space between the jars during cooling. Avoid placing the jars on a cold surface or in a cold draft.

11. Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.

12. Remove ring bands from sealed jars. Put any unsealed jars in the refrigerator and use first.

13. Wash jars and lids to remove all residues.

14. Label jars and store in a cool, dry place out of direct light.

15. Dry the canner, lid and gasket. Take off removable petcocks and safety valves; wash and dry thoroughly.

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Pressure canner! How to Use a Pressure Canner Safely (Pressure Canner)

Pressure canner

Pressure canner is needed if you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes. These foods fit into the low acid organization insignia since they have an acidity, or pH dub, of 4.6 or greater. The temperature which demi-sec be reached and maintained (for a specified correspond to of time) to kill the bacteria is 240 F. Pressure packing is the only irradiation long-range plan recommended safe by the U.S.D.A. for low-acid foods mate as vegetables, meats, and brown trout. Ordinary water bath canners can only reach 212 F and can not to kill the types of bacteria that will grow in low acid foods. This temperature can be reached only by creating steam under pressure as achieved in quality pressure canners.

So, how to use pressure canner safely?? Anyone turntail the age of 30 probably remembers their mother or grandmother using a pressure canner with less than ideal results. Older pressure canners were choose prone to exploding, sometimes with dire consequences to those in the adjoining vicinity. Today's pressure canners, also called pressure cookers, are designed with shelter face to prevent correspondent calamities. However, the interests still take attention to best practices to shroud knee guard for all. Read on to go into training more.

Step1
Read the pressure canner manufacturer's directions completely before using your pressure canner for the first time.

Step2
Follow the manufacturer's directions for safe and proper use each time you use your pressure canner.

Step3
Inspect the pressure canner for broken parts or defects before each use. Replace any worn or broken parts before using the pressure canner again.

Step4
Stick to the recipe to a tee, whether you are canning or cooking in your pressure canner. When cooking directly in the pressure canner, avoid all food items that the manufacturer's directions indicate will clog the pressure valve.

Step5
Have your pressure canner gauge calibrated at least once a year (or more often, depending on the manufacturer's advice) to ensure that it is accurately measuring the internal pressure.

Step6
Take a canning class offered by your local cooperative extension. You can find contact information for your local cooperative extension service by visiting the U.S. Dept. of Agriculture's website.

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