Outdoor Life: Prepare for Anything Survival Manual: 338 Essential Survival Skills by Tim MacWelch

Author:Tim MacWelch [MacWelch, Tim]
Language: eng
Format: azw3, pdf
Publisher: Weldon Owen
Published: 2014-06-13T16:00:00+00:00

172 Learn to Pressure-Can

If you want to can unpickled vegetables, soup stocks, meats, or beans, you must use a pressure canner. Of all the rules of canning, this one is nonnegotiable.

STEP 1 Make sure the jar rack is in the bottom of the pressure canner, then fill the canner with water to the manufacturer’s specifications. If an amount isn’t specified, start with 3 inches (8 cm) of water. If the pressure canner will be working more than 40 minutes, you’ll want to add even more.

STEP 2 If hot-packing the jars, go ahead and turn the heat on under the pressure canner. If cold-packing jars, don’t turn the heat on yet. You can crack the jars when you place them in the water.

STEP 3 Fill your clean jars no fuller than 1/2 inch (1.3 cm) from the top, then affix the lid and ring.

STEP 4 Close and seal the lid of the pressure canner, making sure to leave the petcock open in order to vent steam. When steam begins escaping vigorously, allow it to exhaust for 10 minutes.

STEP 5 Put the weighted gauge on top of the lid or close the petcock. Follow instructions for timing once the pressure canner has reached the appropriate amount of pressure (typically 10 pounds, or 4.5 kg). If the pressure drops, turn the heat up.

STEP 6 After the prescribed duration, turn off the heat and allow to cool 5 minutes. When the pressure gauge reads zero, remove the weighted gauge or open the petcock slowly. If it hisses, the canner is still under pressure and needs to cool another 5 minutes.

STEP 7 Open the lid of the canner slowly from the side away from your face. Use your jar lifter to remove the jars, then set aside to cool for 12 hours. Check for a proper seal at that time.

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