How to use a Pressure Canner
There are many people that have a passion for canning and preserving food. If you are thinking about it getting into this then you should at least know a bit about what it takes to to use a pressure canner successfully.
For many this is a hobby and a passion, what you make will be better then almost anything that you can buy in the shops.
What is a pressure canner?
If you aren’t aware of what a pressure canner is you must get familiar before using one for the first time. A pressure canner is the only way to preserve fresh food in a can/jar.
The canner uses the pressure of steam to force the lid on and seal a jar without letting air in.
The story behind the pressure canner
In 1810, Nicholas Appert invented a way to preserve food that is similar to modern canning but he’d use a boiling hot bath. Others caught wind of the idea and began to do their own research and eventually the canner was invented.
Appert’s ideas also provided information for machines that make lids and the jar with a rubber seal.
Who needs a pressure canner?
If you are someone who makes their own sauces, puddings, or juices you definitely need a canner. Canners will preserve the shelf life of your recipes, you could even begin selling them! This gadget is also great for people who create their own shampoos conditioners, and lotions!
Using a pressure canner
- Place the recipe/recommended amount of water into your canner. The amount of water used depends on your canner and what you are attempting to can.
- Grab your jar lifter and place the can into the machine. Make sure it is filled and has a lid and ring bands.
- Close the canner and turn it on the highest heat setting until you see steam, and then open your vent.
- After about 10 minutes close the vent and start to watch the clock.
Turn off the canner and remove it from the heat.
- Let the canner cool.
- Let the pressure release on its own, if you quick release it, you could cause your food to go rancid.
- Remove the can from the machine and let it cool for up to 24 hours.
- Once the can is cooled, you can remove the rubber rings.
Additional tips for using a pressure canner include:
- Be sure to adjust the amount of pressure used if you are in an area with a different altitude.
- Remove all air before starting the pressure canner if you fail to do so, it may compromise whatever is in your can.
- Label the jars so you don’t lose track of what is in them or when they were canned.
- If your canner has a dial gauge, be sure to check it for accuracy often.
- Keep all parts of the canner clean to ensure it works well.
- After you wash the canner, dry each piece with a towel to eliminate the chance of mineral deposits forming.
If you’re undecided about your first pressure canner, here are a few pros and cons that may help influence your decision.
Pros of pressure canning
- Your food will last much longer.
- You will save loads of money.
- You have the opportunity to start your own business.
- You are in control of what goes into your body.
Cons of pressure canning
- The bottles and rings can be costly.
- The glass jars may shatter if dropped.
- Your canned food will go rancid if you’re not careful and do it properly.
- You will need to make time as canning can take a lot of it!