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CANNING
CAUTION: Pressure can only in models with selective control (5, 10, 15 lbs.)
only. Do not try to can in single-control model.
WARNING: Read instructions for ordinary pressure cooking before you attempt
to use your cooker or canner for canning.
General Tips for Pressure Canning
The U.S. Department of agriculture recommends pressure canning as the only
safe way to can meats, fish, poultry, and all common vegetables. Fruits and
plain tomato products may be canned by the hot-water-bath method, but pressure
canning them will save time and energy.
Use a water bath canner for pickles, jams and jellies. Do not blanch in a
pressure canner. Use a blancher or covered pot with a suitable basket.
To can mixtures of foods (soups, stews, etc) use the time required for the
ingredient with the longest processing time. SOmetimes it is better to can
ingredients separately ( meat and vegetables, for example) and then combine
them to heat for serving.
Before canning for the first time, follow this procedure to get familiar with
how your canner operates:
- Pour 2 quarts of water and 1 tablespoon of vinegar in canner.
- Close cover and place control on vent tube at 10lbs. pressure
- Heat on high until control jiggles
- Turn down heat so that control rocks gently. Note the heat setting on your
range that maintains this level
- Remove from heat and let the caner cool until pressure is fully down.
Note: At altitudes above 1,000 feet, increase pressure by 5 lbs.
How to Pressure Can in Glass Jars
CAUTION: Use only standard jars intended for home canning. These jars
will have manufacturer's name molded in the glass. Never use jars from commercial
food products.
- Check jars and lids for nicks, chips, cracks, or sharp edges. Discard any
imperfect jars and lids.
CAUTION: Use only NEW metal lids (used with metal screw bands).
- Wash jars and lids thoroughly in hot soapy water. Rinse.
- Keep jars covered with hot water until filled. You need not sterilize jars
for pressure canning. Place metal lids in hot or boiling water as directed
by manufacturer.
- Select fresh,firm (not overripe) product. Sort according to size and ripeness.
- Wash and prepare food according to chart directions (see
canning pages).
- Pack food into jars.
Most foods may be packed raw. Pack raw foods tightly because raw foods shrink
during processing. Food may also be pre-heated or partially cooked before
packing. Pack hot food fairly loosely.
- Finish filling jar with syrup, water or juice, allowing adequate head space
according to chart (see
canning pages). Add salt (if desired) according to
chart.
- Insert blade of plastic spatula down sides of jar to release any trapped
air bubbles.
- Wipe rim of jars clean and close lids according to manufactures directions.
- Place rack in canner and add recommended amount of hot water for hot pack.
For cold pack use room temperature water.
Add 1 tablespoon vinegar or 1 teaspoon cream of tartar to help prevent water
stains in canner.
 Set jars on rack in canner. it is all right if sides of jars touch each
other.
Note: 22-quart canner is furnished with two flat racks for stacking half-pint
or pint jars. Place one rack in bottom of canner and the other between tiers
of jars.- Close canner. Make sure that canner is properly closed, with grips on lid
directly over grips on pan.
- With pressure control OFF, heat on high until steam comes out of vent tube.
Let steam vent for 10 minutes.
- After venting, place control on vent tube using a hot pad at correct pressure
according to the chart.
- When control jiggles vigorously, reduce heat so that control rocks or jiggles
gently. CAUTION: Prevent drafts from blowing over canner and avoid
turning heat up and down. This can cause uneven pressure and can cause liquid
to
be forced out of jars.
- Process according to time given in charts. Count processing time from the
time the control starts to jiggle vigorously.
- When processing time is completed, turn off heat. Let canner cool.
CAUTION: Do not fast-cool by setting canner in water or by running water
over the canner. Never lift control to release pressure.
It takes about 35-40 minutes for pressure to drop in a smaller
cooker filled with jars, and 45 minutes to an hour in a large canner
with a full
load.
- When pressure is fully down, remove control. Carefully remove cover.
WARNING: Escaping steam can scald you and the pressure control may be hot.
Protect your hands with pot holders or oven mitts and tilt cover so steam
escapes away from you.
To test if pressure is down, gently nudge control. If you see steam spurting
out, pressure is not yet down. Let canner continue to cool.
Note: You may hear a hissing noise when control is nudged. If you also see
steam spurt out, pressure is not down. If you do not see steam, the hissing
is air entering the canner.
- Using a jar lifter, remove jars from canner. Set jars on a cooking rack
or on several thickness of cloth.
CAUTION: Never set hot jars on a cold or wet surface. The jars may break.
- Complete seal if jars are not self sealing. If any liquid boiled out during
processing, seal jar as is. Do not add liquid, as that would require reprocessing.
Fruits and vegetables not covered by liquid may turn dark, but they will
not spoil.
- Let jars cool. Keep jars out of drafts, and upright.
- After 12 hours. remove screw bands from jars with metal lids. If a screw
band does not easily come off, cover it for one minute with a hot damp cloth.
This will expand the metal slightly and usually permit the band to be removed.
If the band cannot easily be removed, leave it on.
CAUTION: Never force screw bands off. You might break the seal.
- Examine jars for leaks and test seal. For a metal lid, test the seal by
tapping with a teaspoon. A clear ring is a sign of a good seal. If a lid
is curved down and does not move when tapped, that is also a sign of a good
seal.
WARNING: If a jar leaks or is not sealed, use the contents promptly or reprocess
within 24 hours with new lids for the full recommended processing time.
- Wipe jars with a damp cloth, dry and label with contents and date. Store
in a cool dry place.
CAUTION: Do not permit contents to freeze. The liquid will expand and may
break the jar.
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