Instructions for pressure canning
method:
Processing Instructions: Fill the jars.
Allow the proper headspace according
to processing directions for specific
foods. This is necessary so that all
the extra air will be removed during
processing, and a tight vacuum seal
will be formed.
To make sure that air bubbles have
not been trapped inside the jar, run a
bubble freer or any plastic or rubber-
like utensil around the edges of the
jar, gently shifting the food, so that
any trapped air is released. After the
air bubbles have been removed, more
liquid may need to be added to the jar
to ensure proper headspace.
Wipe off the rims of the jars with a
clean, damp cloth. Screw on the lids,
but not too tightly — air needs to
escape during processing. Set the jars
of food on the rack and lower the rack
into the pressure cooker so steam can
flow around each jar. Add 2-3 inches
of boiling water to the bottom of the
cooker (pour it between the jars, not
directly on them, to prevent breakage).
Put the lid on the cooker. Once
pressure is reached, keep the pressure
constant by regulating the heat under
the pressure cooker. Do not lower
the pressure by raising or lowering
the heat during the processing. Keep
drafts from blowing on the pressure
cooker. Fluctuating pressure causes
loss of liquid from jars and under-
processing.
When the processing is completed,
carefully remove the pressure cooker
from the heat. If the pressure cooker is
too heavy, simply turn it off.
WARNING: Let the pressure in the
pressure cooker drop to zero using
the natural release method. Do not
use the cold water pressure release
method for pressure canning.
Never use the automatic release
method to hasten the reduction in
pressure when canning foods.
When the pressure cooker is
depressurized, unlock the lid and
tilt the far side up, so the steam
escapes away from you. Use a jar
lifter to carefully remove the jars from
the pressure cooker. Place the hot
jars on a rack, dry towels, boards or
newspaper, right side up to prevent
the jars from breaking on contact with
a cold surface. Leave at least 1inch
of space between the jars. Do not
tighten the lids. Allow the jars to cool,
untouched for 12 to 24 hours.
BOILING WATER BATH METHOD:
The boiling water method is safe for
high-acid foods such as fruits and
pickles, as well as pie filling, jam, jellies,
marmalade and other preserves. In
this method, jars of food are heated by
being completely covered with boiling
water (212 ºF at sea level).
Note: If you are unsure of the PH
value of the foods you want to cook,
we strongly recommend using the
pressure canning method.
Instructions for boiling water bath
method:
Fill the pot about halfway with hot water.
Turn on the burner and heat the water.
Have the water in the canner hot but
not boiling to prevent breakage of the
jars when they’re placed in the canner.
Follow the same steps detailed in the
pressure cooker method for filling jars.
When the water in the pot reaches a
rolling boil, begin counting the correct
processing time. Boil gently and steadily
for the recommended time, adjusting
the heat and adding more boiling water
as necessary.
Use a jar lifter to carefully remove the
jars as soon as the processing time is
up. Place the hot jars right side up on a
rack, dry towels, boards or newspapers
to prevent the jars from breaking on
contact with a cold surface. Leave at
least 1 inch of space between jars.
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