Pressure Canning

Pressure canning is a canning method that is used for foods that do not require added acidic levels. An example of such foods are meats, vegetables, and seafood. To exercise this specific method of canning, one must purchase a pressure cooker that heats up to a minimum of 240 ° F. This allows the canning jars to heat at much higher temperatures, preventing spoilage of the low acidic foods.

Equipment Needed

Pressure canner or cooker that heats up to a minimum of 240 ° F.

Country Classics Jars, lids, and bands. Be sure to check for defects such as chips, cracks, dents, rust and other abnormalities that may inhibit air tight seals. Make sure that you are using new lids that have not been perviously used.

Ingredients for the low-acidic recipe of your choosing. Ensure that the recipe you are following has been pretested in a pressure canning process.

Canning Funnel to help with filling your canning jars with your completed recipe.

Jar lifter or tongs to help you safely transfer the canning jars to and from the water bath.

Common kitchen utensils that will be used to help you follow the recipe of your choosing.

Pressure Canning Process

Step 1 Fill pressure canner with water, 2-3 inches high. Heat water to 180°F and let simmer. Preheat your Country Classics canning jars by placing in water (Do not heat lids & bands).Prepare your preserving recipe.

Step 2 After your recipe is prepared, remove the Country Classics canning jars from the pressure canner. Fill jars with prepared recipe, leaving half an inch of space at the top. Ensure there are no air bubbles under the surface (Remove air bubbles if any persist). Wipe the jar using to remove any remainder of food. Apply lids and rings until they are finger snug, not too tight.

Step 3 Ensure that the water is 2-3 inches high. Place Country Classics canning jars into the pressure canner. Lock the lid on pressure canner, but leave the vent open. Let the steam leave the vent pipe for 10 minutes until there is a constant flow of steam (no air) remaining in the pressure canner. Close the canner vent using the proper method for your specific pressure canner. Make sure to monitor and adjust the heat as needed throughout the process to ensure you reach the suggested pressure.

Step 4 Maintain the suggested pressure in the canner for the amount of time indicated on the specific preserving recipe (adjust for altitude). Turn off the heat and let pressure canner stand until the pressure reaches zero. Let rest for an additional 10 minutes before removing weight and unlocking the canner lid. Once the lid is removed, jars must rest for an added 10 minutes to cool. Using a jar lifter, remove the Country Classics canning jars from the water bath. Place jars on a towel and let stand for 12 to 24 hours (This will prevent canning jars from breaking). It is important that you do NOT retighten the bands at this time.

Step 5 After 12 to 24 hours, inspect the canning jar lids for proper seals. If the center of the lid is pressed, is should NOT flex. Remove bands and try to pry off the lids with your fingertip. If the lid is properly sealed, it will stay on. If a lid is not sealed properly after 24, refrigerate. The properly sealed Country Classics canning jars may be stored up to 18 months. Keep out of direct light in a dry and cool place for best results.