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Pressure Canning Charts

Canner size	Amount of Water In Canner	Jar Capacity of Canner
		Half Pint	Pint, Reg.	Pint, Wide Mouth	Quarts
8 Qt.	2 Qt.	8	6	5	-
12 Qt.	2 1/2 Qt.	13	10	8	7
22 Qt.	2 1/2 Qt.	36*	20*	16*	7
Add extra pint of water to canner if processing less than full capacity. *If jars are stacked and an additional rack is used between stacks.

Amount of Salt for Canning Vegetables and Meats

Jar Size	Salt
Half Pint (8 oz.)	1/4 tsp
Pint (16 oz.)	1/2 tsp
Quart (32 oz)	1 tsp
*Vegetables and meats can be canned successfully with or without salt

HOW TO CLOSE JARS: FOLLOW LID MANUFACTURER'S DIRECTIONS CAREFULLY.

Use a flat metal lid with sealing compound and a metal screw band, which fits any standard mason jar.

1. Fill jar. Wipe rim clean.
2. Place lid in hot or boiling water, according to manufacturer's directions.
3. Put new lid on jar with sealing compound next to glass.
4. Screw metal band on tight by hand. Do not use a wrench. Over tightening will cause lids to buckle.
5. This jar is self sealing. Do not tighten after jar is removed from canner.

CAUTION: DETECTING SPOILAGE
A leaking jar or a bulging lid may be a sign of spoilage. Look for "off" odor or color. Never taste food you think has spoiled. Throw it away. Also it is possible for food to contain botulism without showing any signs of spoilage, so boil non-acid vegetables and meats for ten minutes before tasting and reboil leftovers food before serving.

 

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