Before You Buy a Pressure Canner
Using a Pressure Canner
Pressure Canner Buyers’ Guide
A pressure canner is a piece of kitchenware that consists of a vent, a pressure gauge, and screw clamps. It heats food in jars to hotter than the temperature of boiling water. It works to vent the air inside the jars and create a vacuum seal, so the jars are completely sealed once finished. A pressure canner works best for canning low acid or alkaline foods such as unpickled vegetables and all animal products. A pressure canner is not only for vacuum sealing but also for food safety. The boiling water and heat work to kill any mold, bacteria, and pathogens that may be in the contents of the jar. The vacuum seal also ensures that no air or microorganisms will be able to get into the cans.
Heat processing is the most important part of canning. When the jars are full, the metal lids and screw bands are secured onto the jars and they are placed in a canner full of water, the heating begins. As the temperature rises, the contents inside the jars expand, and the internal pressure fluctuates and changes. The gases from inside the jars are vented. Once the heat processing part is finished, the atmospheric pressure on the outside the jar is greater than the internal pressure of the jar. This pressure difference pulls the lid down onto the jar by forming a vacuum seal. The heating is also required to kill any type of bacteria, mold, yeast, pathogen, and enzymes in the mixture. The vacuum seal will prevent any organisms and air from entering the jar.
Start by assembling all the equipment you will need. When choosing the recipes, make sure they also include the length of time, PSI required, how much space should be left at the top of the jars, and how much the recipe should produce. Prepare your recipe and fill the jars. Remove all the air bubbles by sliding the plastic knife around the inside of the jar. Put the lid on and twist it closed. Add 2 or 3 inches of water into the canner, put the jars in and lock the lid. Start to heat your canner on high heat until you see steam, and let it sit for 10 more minutes. Then, bring the canner to the recommended pressure according to your recipe and set a timer. Take the canner off the heat when time is up, and let it cool for around 40 minutes. Take the lid off and let it sit for an additional 10 minutes. Remove the jars, leave them to cool and you are done.
Kitchen tools price updated on 2020-01-26 / Disclaimer: as an Amazon Associate a Skillet Director team earns from qualifying purchases.