Pressure Canning Guide - Seasonal Recipe
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Pressure Canning Guide
**Type:** Preservation Method **When required:** All low-acid foods — vegetables (green beans, corn, carrots, beets), meats, poultry, fish, soups, stews, and legumes. These require temperatures of 116°C (240°F) to destroy Clostridium botulinum spores, achievable only under pressure. **Equipment:**
Ingredients
- USDA-approved pressure canner (not to be confused with an Instant Pot, which is not approved for canning)
- Proper Mason jars and new lids
- All water bath canning tools
Method
- Preparing — Prepare recipe according to tested source. Fill hot jars to specified headspace (usually 2.5cm/1 in for low-acid foods).
- Wiping — Wipe rims; apply lids to fingertip-tight.
- Placing — Place jars on rack in canner. Add 7–10cm (3–4 in) water as directed by canner manufacturer.
- Step 4 — Lock lid. Heat over medium-high heat. Allow steam to vent for 10 minutes (this exhausts air, ensuring proper pressure builds from steam only).
- Closing — Close the vent. Monitor dial or watch weighted gauge. Process at specified pressure (typically 69 kPa/10 PSI at sea level; increase at altitude per chart) for the full recipe time.
- Turning — Turn off heat. Let canner depressurise naturally — do NOT rush this with cooling or removing the weight. This takes 20–45 minutes. Rushing causes liquid loss and seal failure.
- Step 7 — Open lid away from you (steam may still escape). Remove jars; cool undisturbed 12–24 hours. Check seals as with water bath canning.