Pressure canning may seem intimidating at first, but with the right guidance, it can become one of your most trusted kitchen tools. Let me show you how to safely and confidently use a pressure canner to preserve your favorite foods and enjoy the satisfaction of homemade goodness all year long.
There's something special about preserving the bounty of your garden, or stocking your pantry with homemade meals, ready to be enjoyed on a cold winter’s night. But when it comes to using a pressure canner, many folks get a bit nervous. I get it—pressure canners have a reputation that precedes them. We've all heard those stories:
“It’s going to blow up in my face!”
“It’ll explode in my kitchen!”
And a thousand other reasons people shy away from these amazing contraptions. But let me tell you, there’s nothing quite like the satisfaction of seeing those jars of home-canned goodness lining your shelves. And the truth is, pressure canning doesn’t have to be scary at all.
I’ve been pressure canning for years, and I promise you—it’s not going to blow up in your face or leave your kitchen looking like a disaster zone. In fact, once you learn how to safely and properly use a pressure canner, you’ll wonder why you ever hesitated. It’s like having a whole new world of possibilities open up in your kitchen. From tender, juicy home-canned chicken to rich, flavorful beef broth, and even my famous black bean and corn salsa—none of these would be possible without a pressure canner.
If you’ve ever wanted to preserve low-acid vegetables like green beans, potatoes, or corn, or if you’re tired of filling your freezer with every bit of meat you can’t use up right away, a pressure canner is a game changer. And I’m here to walk you through the process, step by step, to ease any fears you might have and show you just how simple and rewarding pressure canning can be.
I’ll be honest—I’ve had my share of kitchen mishaps, including a pressure canner incident that was entirely my fault (I forgot to tighten the lid properly, oops!). But here’s the thing: if you use your pressure canner correctly, you won’t have any problems. It’s all about understanding how the equipment works and following the instructions carefully. And once you do that, you’ll find that pressure canning is not only safe but incredibly satisfying.
So, take a deep breath and let’s dive in together. You’ve got this, and I’m here to help you every step of the way. Let’s turn those canning fears into confidence!
How to Use a Pressure Canner Safely
Find the Right Canner for Your Needs
Before you start, it's essential to find the right pressure canner for your needs. There are two basic types of pressure canners: one with a dial gauge and one with a weighted gauge. There’s also a third type, which is my favorite, available on All-American Canners—a dual gauge.
Weighted Gauge: A weighted gauge canner keeps the pressure at the set "weight," but you cannot read what the exact pressure is. It will naturally release any extra pressure that builds up.
Dial Gauge: A dial gauge canner lets you know the exact pressure inside the canner, and you adjust it accordingly by increasing or decreasing the heat.
Dual Gauge: A dual gauge is the best of both worlds. It tells you the pressure inside the canner, and you keep it adjusted with a weight that naturally releases any excess pressure. I prefer these because they take all the guesswork out of the process.
Find the Right Size
Canners, whether pressure or not, come in various sizes. We have three pressure canners, all 21 quarts. They fit a decent number of quart jars and make it less time-consuming to get large batches done. Think about how much you plan to can at once and choose a size that fits your needs.
Altitude Matters: Adjusting for Altitude
One crucial aspect that many new canners overlook is adjusting for altitude. The pressure and time needed for safe canning vary depending on your altitude above sea level. This is because the atmospheric pressure decreases as altitude increases, which affects the temperature at which water boils.
Here’s what you need to know:
- For altitudes up to 1,000 feet: You can use the standard pressure of 10 pounds (measured on a dial gauge) or the equivalent on a weighted gauge.
- For altitudes between 1,001 and 2,000 feet: Increase the pressure to 11 pounds on a dial gauge or 15 pounds on a weighted gauge.
- For altitudes above 2,000 feet: You will need to increase the pressure even more. For example, at 4,000 feet, you should use 12 pounds of pressure on a dial gauge or 15 pounds on a weighted gauge.
It's essential to know your exact altitude and adjust the pressure accordingly. This ensures your food is processed safely and properly, reducing the risk of spoilage and foodborne illness.
Prepping Your Jars and Ingredients
Just like in water bath canning, you need to get your jars, rings, and lids ready before you start canning. Wash them in hot, soapy water. Place the jars about two-thirds full of water in the pressure canner filled with a few inches of water. Put the heat on and allow them to come to a low boil while you prepare whatever it is you’re canning.
I personally put my lids in a separate pan of boiling water, but that’s entirely up to you. You can throw them in the bottom of the canner if you’d like, but I find keeping them separate helps prevent any issues with sealing.
Packing Your Jars
Now it’s time to pack your jars. Whether you’re canning meat, vegetables, or my famous salsa, pack the jars according to the recipe you’re following. Be sure to remove any bubbles by running a non-metallic spatula around the inside edges of the jar. Wipe the rim clean, center the lid, and tighten the ring finger-tight. Place your jars back in the canner.
Adjusting the Water Level in the Canner
Unlike a water bath, the jars do not need to be fully submerged in water during pressure canning. About three quarts of water is sufficient for most canners. You’ll want a couple of inches of water up the sides of the jars. While it’s crucial to ensure the canner doesn’t run dry, you also don’t want too much water in there.
Securing the Lid
Once all your jars are packed and placed back in the canner, it’s time to secure the lid. Depending on the brand of your canner, this may involve turning the lid to tighten it (as with Mirro and Presto brands) or tightening screws (as with All-American canners). Just finger-tighten the screws—there’s no need to go overboard.
Allowing the Canner to Vent
You don’t immediately place the weight on a pressure canner. Instead, turn the heat up after securing the lid and wait for the canner to vent. You’ll see steam escaping from the vent hole on the canner (where you place the weight). Allow the canner to vent for 10 minutes. This step is crucial for building the right pressure inside the canner and ensuring even heat distribution.
Bringing the Canner Up to Pressure
Now, it’s finally time to pressurize your canner—yay! For anyone under 1,000 feet above sea level, bring it up to 10 pounds of pressure. For anyone over 1,000 feet above sea level, bring it up to 15 pounds of pressure. Once your canner reaches the appropriate pressure, adjust the heat underneath accordingly to maintain that pressure for the entire processing time.
Processing Your Jars
After getting the canner up to pressure, set a timer for the required processing time. Periodically check to ensure it stays at the proper pressure. This is a great time to clean up your kitchen or start prepping your next canning project.
Allowing the Pressure to Release Naturally
Once your jars have processed for the allotted time, turn off the heat. Don’t touch the canner—just let it sit and allow the pressure to return to zero naturally. This step is vital because rapid depressurization can cause your jars to lose liquid or even break.
Once the canner is down to zero pressure, let it sit for two more minutes before removing the weight.
Removing the Lid and Jars
After removing the weight, you can safely take off the lid. Always open the lid away from your face to avoid any remaining steam. Let the jars sit inside the open canner for another 10 minutes to acclimate to the cooler air.
Carefully lift each jar out of the canner using a jar lifter and place them onto a towel-lined counter. Do not disturb them for 12-24 hours.
Checking the Seals
After 12-24 hours, you can safely check the seals on your jars. Gently tap the center of each lid with a spoon. A high-pitched ping indicates a good seal. If any jars didn’t seal, place them in the refrigerator and use them within a couple of days.
Storing Your Canned Goods
Once you’ve confirmed the seals, remove the rings, label your jars, and store them in a cool, dark place. Properly sealed jars can last for up to a year or more, providing your family with delicious, home-canned food throughout the year.
With these steps, you’ll find that using a pressure canner isn’t as daunting as it seems. It takes a bit of time and patience, but the results are well worth it. We wouldn’t be able to enjoy nearly as much home-canned goodness through the winter without a pressure canner! I hope you’ll give it a try and discover the joys of pressure canning for yourself.
I hope this guide has been helpful and has given you the confidence to start pressure canning with ease. If you have any questions or need further guidance, please don’t hesitate to ask in the comments—I’m here to help! And don’t forget to follow along on Facebook and Instagram for more tips, recipes, and inspiration on your canning journey.
Recipes to Try Out Your New Skills:
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