How to Get Started: Canning 101

Methods of Canning

There are two canning methods: pressure canning and water bath canning. Each method has its own process, and it is important to use a method that is appropriate for what you are canning.

 

Pressure canning is the only process that is capable to reach the high temperature of 240°F that is needed to protect low-acid foods. This technique is optimal on foods and recipes such as:

Meats

• Poultry
• Salsas
• Vegetables
• Chili
• Seafood

Steps for Pressure Canning:

      1. Every pressure canner is different and comes with its own array of directions. Make sure you read through the directions to properly use this tool.

2. Make sure the rack is in the canner before putting in the water or load jars.

3. Add the amount of water that is written in the instructions of your canner.

a. If if no amount is stated, settle for about a 3-inch depth of water.

b. Add more water if food will be processed for longer than 40 minutes.

4. If your food is hot when you fill the jars, turn on the heat under the canner and begin heating water. If food is cold when packed into jars, do NOT turn on the heat yet. This could make the jars to fracture when you place into the water.

5. As you’re filling jars with food, leave approximately ½ to 1-inch of space at the top.

6. Twist on the two-piece canning lids then lower them into the canner with a jar lifter. Leave some distance between the jars.

7. Secure the pressure canner lid on – this step will vary depending on which brand you have.

8. Keep the vent pipe/petcock open.

9. Turn the heat on high (if it isn’t already).

10. Start timing after steam starts to escape from the vent/petcock.

11. Follow the directions on your specific canner for how long you should allow the steam to drain.

a. If it does not specify this, let it run for 10 minutes.

12. Depending on the style of your canner, you will put the weighted gauge on the vent or close the petcock.

13. Your recipe will indicate what pressure you want to reach (generally 10 pounds). Begin timing once the specified pressure point is reached – your recipe will instruct you on how long you should time it for.

a. Modify the heat if needed to maintain the level of pressure for the entire time you are timing.

b. If pressure ever goes below the specified amount, raise the heat to bring it back up and begin process time all over again.

14. After the timed processing is finished, turn the heat off and allow the canner cool down five minutes after the pressure gauge reaches zero. This gives some time for the canner to depressurize.

15. Remove the weight off of the vent, or simply open the petcock.

a. If you hear any hissing noise, shut it or leave weighted for an extra five minutes.

16. When opening the canner lid, lift the side that is away from you first. It will release a lot of steam and can hurt you if you open the side that is closest to you.

17. Utilize jar lifters to take out the jars, and do not tilt them. Set on a heat-resistant top. After completely cooled, test the lids so they are sealed. Label and store somewhere away from direct light and heat.

 

      1. Fill the water bath canner at least halfway with water. Keep a simmer until you put in the jars.

2. Make sure your jars are accurately functioning. Jars with cracks, sharp edges, uneven rims, or any other minor damages can prevent sealing or provoke the jars to break. Clean the jars in hot, soapy water and dry them well before using.

3. Prior to using the jars in your bath water canner, pre-heat them in hot water. Maintaining the jars hot before filling them with hot food will stop it from cracking. You do not have to pre-heat the lids/bands.

4. Use a jar lifter to take out the preheated jar. Fill one at a time with your prepared food, leaving room at the top (generally specified in recipes – ½ to 1 inch if not). Get rid of any air bubbles, if your recipe suggests you to.

5. Wipe the rim/lid of your jar using a new and damp cloth before placing in canner.

6. Fill canner with jars. Make sure the water covers the jars by 1-2 inches.

7. Enclose the water bath canner and bring water to a boil.

8. Start processing time.

9. Process jars in boiling water for the time detailed in your preserving recipe directions.

10. When processing time is finished, turn the heat off and remove lid.

11. Leave jars to cool in canner for five minutes.

12. Take out jars from canner and set it upright on a towel or heat-resistant surface.

13. Let the jars sit for 12-24 hours.

14. Make sure that your lids are sealed tight and properly. There should not be any flex when you put pressure onto the middle of the lid.

a. If there is a lid that did not properly seal within 24 hours, refrigerate the product immediately.

15. Clean the lids and jars, and label them to store in a dark, dry, and cool environment for up to 18 months.