The Farmer's Wife Canning and Preserving Cookbook by Lela Nargi

Author:Lela Nargi
Language: eng
Format: epub
Publisher: MBI
Published: 2009-06-14T16:00:00+00:00

Steps for Pressure Canner Method

Be sure to read your manufacturer’s instructions on the use of your pressure canner.

Place 2 to 3 inches of water in the canner. It should be hot but not boiling when canning raw-packed food; hot or gently boiling for hot-packed foods.

Fill the jars as described in raw pack or hot pack methods on page 116.

Allow proper head space, remove air bubbles, wipe jar rims, and put on lids.

Process:

Set the jars of food on the rack in the canner so steam can flow around each jar. Fasten the canner lid so that no steam begins to escape except through the vent. Turn heat to high and watch until steam begins to escape from the vent. Let the steam escape steadily for 10 minutes.

Close the vent using a weight, valve, or screw, depending on the type of canner you have. If you have a weighted-gauge canner that has a weight of varying pressures, be sure you are using the correct pressure.

For a dial-gauge canner, let the pressure rise quickly to 8 pounds of pressure. Adjust the burner temperature down slightly and let the pressure continue to rise to the correct pressure. (If the burner were left on high, the pressure would be hard to regulate when the correct pressure is reached.) Start counting the processing time as soon as the pressure is reached.

For weighted-gauge canners, let the canner heat quickly at first and then adjust the heat down slightly until the weight begins to rock gently or “jiggle” two to three times per minute, depending on the type of canner you have. Start counting the processing time as soon as the weight does either of these.

Keep the pressure constant by regulating the heat under the canner. Do not lower the pressure by opening the vent or lifting the weight. Keep drafts from blowing on the canner to prevent lowering the temperature of the contents. Fluctuating pressure causes underprocessing and the loss of liquid from jars.

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