These are generic pressure canning instructions; for details on your canner, see the manufacturer’s instructions that came with it.
Lower each jar into the pressure canner using canning tongs. Close the cover and increase the heat to high. As the pressure rises, steam will begin to escape — this is known as venting. Allow 10 minutes for the canner to vent.
Place the necessary weight according to the recipe and adjust for altitude on the canner after 10 minutes.
Close the petcock if your canner has one. When the weight in a weighted gauge canner reaches the right pressure, it will begin to jiggle. Set a timer for the processing periods according to the recipe once the right pressure has been obtained.
Turn off the heat and allow the canner to depressurize naturally after the processing period is through. This might take an hour or more, depending on the canner. The canner is entirely depressurized when the dial gauge is at zero or the weight is gently moved, and no steam escapes.
Remove the weight from the vent and let it sit out for 3 minutes once the canner is entirely depressurized. Then, to keep the steam away from your face, open the lid and carefully remove it by moving it away from you.
Take the jars out of the canner. Remove the jars from the canner with tongs and place them on a towel on the counter so they won’t be disturbed. For the following 12-24 hours, do not cover them with a cloth, clean them, tighten the bands, flip them upside down, or touch them in any way. After that, you should be done.
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I can’t wait to get started on this journey
I really like this article. The novice canner will find a wealth of information in this one. Food preservation is a major concern of mine, and this blog has some excellent advice in the preservation process. Thank you so much for putting together such a fun and useful guide. 🙂
Very valuable article about canning food. I’ll put it on my to-do list.
Thank you.im so excited
OMG, thank you. This is just what I’ve been looking for.