The Prepper’s Canning & Preserving Bible: 7 in 1. The Ultimate Guide to Water Bath & Pressure Canning, Dehydrating, Fermenting, Freezing, and Pickling to Stockpiling Food. Prepare for The Worst! by Jonathan Henry

Author:Jonathan Henry [Henry, Jonathan]
Language: eng
Format: azw3
Published: 2022-08-23T00:00:00+00:00

b. Pressure Canning

The method of canning under pressure is distinct from canning in a water bath, even though both use a kettle for heating the food. In contrast to the other method, which makes use of the kettle to heat the water, pressure canning uses the steam produced by the kettle. Simply said, all that is required of you is to put the jar inside the kettle and wait for it to achieve an internal temperature of 240 degrees Fahrenheit while maintaining a certain pressure. This pressure is displayed in pounds and measured using a dial gauge on the lid of the pressure canner.

How Does It Work?

Canning is a method of preserving food in jars for long periods at high temperatures, killing microorganisms and inactivating enzymes that can cause food to spoil. The heating process pushes the air out of the jar, creating a vacuum seal as the food cools.

When you heat a full, sealed jar, the food expands and releases steam, expelling air from the jar. As it cools, it forms a vacuum seal on the jar. Factors that can affect canning and shelf life are sugar content and acidity, and it’s best to follow a canning recipe when you’re just starting to help determine which method is correct for the food you will be preparing.

Tools Needed

Water Bath Canner: a large pot with a lid and rack; it’s usually used in canning high acid foods.

Pressure Canners: usually mistaken as a pressure cooker. There are two kinds of pressure canners; the dial gauge and the weighted gauge. The dial gauge measures pressure through the dial gauge and the weighted gauge uses weights to measure and control pressure build-up. It also comes with wire racks. It´s used in canning low acid foods.

For a bain-marie, a large pot that has a lid and grid for preserves.

A good variety of glass jars.

A jar lifter to remove these from the pot.

Kitchen utensils: a wooden spoon, ladle, funnel, spatula, and long tongs.

Clean handles and tea towels.

The food you will put in the can.

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