Pressure Canning for Beginners
Authored by Carol J. Alexander
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Authored by Carol J. Alexander
One of the most popular methods of food preservation, pressure canning allows you to put up jars of green beans, stew meat, and other low-acid foods. Whether you raise and process meat animals, grow your own vegetables, or just buy in bulk when you see a great deal, pressure canning allows you to preserve more types of food than water bath canning.
Believe it or not, French physicist Denis Papin invented the precursor to the modern-day pressure canner in the late 1600s. The process involves heating glass jars of food under pressure at a higher temperature than boiling, forcing air from the jars to form a vacuum seal that prevents harmful microorganisms from forming inside.
Safely preserving low-acid foods with a pH between 4.6 and 14.0 requires the pressure canning method because they don’t contain enough acid to prevent the growth of Clostridium botulinum spores. Examples of low-acid foods include meat, vegetables, root crops, and mixed recipes like soup.
To kill botulism spores, food must reach a temperature greater than 240 degrees Fahrenheit. Unfortunately, no matter how long you boil a water bath canner, the temperature won’t exceed 212 degrees. Therefore, don’t be tempted to can low-acid food using the water bath method.
To safely preserve food using the pressure canning method, you’ll need a pressure canner with a rack, jars, and lids. Always use jars made for home canning and their lids, as they’re created to stay intact under pressure and high heat. And they come in standard sizes ranging from a ¼-pint to ½-gallon.
Other supplies you’ll want to add to your kitchen for a safe canning experience include:
See our article Canning Supplies to learn more.
Before jumping into the pressure canning process, read How to Can: A Step-by-Step Guide for instructions on preparing your equipment, gathering and preparing food, and packing the jars. Some pressure canners have a gauge that measures the pounds of pressure inside the canner. Each year before the canning season, have your gauge tested for accuracy. Local Extension service offices and some hardware stores offer this service for free. Finally, read through the instructions for your canner and the recipe several times to familiarize yourself with each step.
Check out our latest canning equipment catalog, where you’ll find all the necessary supplies for preserving your harvest by pressure canning.