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CANNING
CAUTION: Pressure can only in models with selective control (5, 10, 15 lbs.) only. Do not try to
can in single-control model.
WARNING: Read instructions for ordinary pressure cooking before you attempt to use your
cooker or canner for canning.
General Tips for Pressure Canning
The U.S. Department of agriculture recommends pressure canning as the only safe way to can meats, fish,
poultry, and all common vegetables. Fruits and plain tomato products may be canned by the hot-water-
bath method, but pressure canning them will save time and energy.
Use a water bath canner for pickles, jams and jellies. Do not blanch in a pressure canner. Use a blancher
or covered pot with a suitable basket.
To can mixtures of foods (soups, stews, etc) use the time required for the ingredient with the longest
processing time. Sometimes it is better to can ingredients separately (meat and vegetables, for example)
and then combine them to heat for serving.
Before canning for the first time, follow this procedure to get familiar with how your canner operates:
1.
Pour 2 quarts of water and 1 tablespoon of vinegar in canner.
2.
Close cover and place control on vent tube at 10lbs. pressure
3.
Heat on high until control jiggles
4.
Turn down heat so that control rocks gently. Note the heat setting on your range that
maintains this level
5.
Remove from heat and let the caner cool until pressure is fully down.
Note: At altitudes above 1,000 feet, increase pressure by 5 lbs.
How to Pressure Can in Glass Jars
CAUTION: Use only standard jars intended for home canning. These jars will have
manufacturer's name molded in the glass. Never use jars from commercial food products.
1.
Check jars and lids for nicks, chips, cracks, or sharp edges. Discard any imperfect jars and
lids.
CAUTION: Use only NEW metal lids (used with metal screw bands).
2.
Wash jars and lids thoroughly in hot soapy water. Rinse.
3.
Keep jars covered with hot water until filled. You need not sterilize jars for pressure
canning. Place metal lids in hot or boiling water as directed by manufacturer.
4.
Select fresh, firm (not overripe) product. Sort according to size and ripeness.
5.
Wash and prepare food according to chart directions (see canning pages).
6.
Pack food into jars.
Most foods may be packed raw. Pack raw foods tightly because raw foods shrink during
processing. Food may also be pre-heated or partially cooked before packing. Pack hot food
fairly loosely.
7.
Finish filling jar with syrup, water or juice, allowing adequate head space according to chart
(see canning pages). Add salt (if desired) according to chart.
8.
Insert blade of plastic spatula down sides of jar to release any trapped air bubbles.
