Pressure Canning
Safely preserve low-acid vegetables, meats, and combination foods using high-pressure steam.
Overview
Pressure canning is the ONLY safe method for preserving low-acid foods at home. The pressure canner reaches temperatures of 240°F (116°C) - high enough to destroy Clostridium botulinum spores, which cause botulism. This method opens up a world of preservation possibilities, from green beans and corn to soups and stews.
Best For:
Not Recommended For:
Safety First
Pressure canning is essential for low-acid foods. Botulism is a potentially fatal illness caused by improperly canned low-acid foods.
Important Warnings:
- NEVER use water bath canning for low-acid foods
- Have dial gauges tested annually at your local extension office
- Always use tested recipes from USDA, Ball, or extension services
- Never reduce processing times or pressures
- Vent canner for 10 minutes before pressurizing
- Let pressure drop naturally - never force cool
- Discard any bulging jars or jars with broken seals
Equipment Needed
- Pressure Canner
NOT a pressure cooker. Must be designed for canning with accurate gauge.
- Canning Jars
Mason jars (Ball, Kerr) designed for pressure canning
- New Lids
Use new lids each time for proper sealing
- Jar Lifter
Essential for handling hot jars safely
- Canning Funnel
Wide-mouth funnel for clean filling
- Bubble Remover
Plastic tool for removing air pockets
- Weighted Gauge
Alternative to dial gauge - doesn't need calibration
- Extra Gaskets
Keep spare gaskets for your canner
- Canning Timer
Accurate timer for processing
Step-by-Step Guide
Check canner gasket and gauge. Wash jars and keep hot.
- Inspect gasket for cracks or brittleness
- Ensure gauge is accurate (have dial gauges tested annually)
- Add 2-3 inches of hot water to canner
- Place rack in bottom of canner
- Keep jars hot in dishwasher or hot water
Wash, trim, and cut vegetables or meat according to recipe.
- Use fresh, high-quality produce
- Cut into uniform pieces
- Hot pack is preferred - precook food before packing
- Raw pack is acceptable for some foods
Pack food into hot jars with appropriate headspace.
- Leave 1-inch headspace for most vegetables and meats
- Add hot liquid (water, broth, or cooking liquid)
- Add salt if desired (optional for preservation)
- Do not thicken liquids with flour or cornstarch
Remove trapped air, wipe rims, and apply lids.
- Run bubble remover around inside of jar
- Add more liquid if headspace increases
- Wipe rims with clean, damp cloth
- Apply lid and band fingertip-tight
Place jars in canner and exhaust air before pressurizing.
- Place filled jars on rack - don't let them touch
- Lock canner lid in place
- Leave vent open (petcock or weight off)
- Heat until steam flows freely
- Vent for 10 full minutes to exhaust air
Close vent and bring to required pressure. Maintain steady pressure.
- Close petcock or add weighted gauge
- Watch gauge as pressure rises
- Start timing when correct pressure is reached
- Adjust heat to maintain steady pressure
- If pressure drops, restart timing from zero
Turn off heat and let pressure drop to zero naturally.
- Do NOT rush cooling - takes 30-45 minutes
- Never run cold water over canner
- Wait until gauge reads zero
- Wait additional 10 minutes after zero
- Remove weight or open petcock slowly
Remove jars and let cool undisturbed for 12-24 hours.
- Lift jars straight up
- Place on towel-lined counter
- Leave space between jars
- Don't retighten bands
- Check seals after 24 hours
Processing Times
| Food | Prep Method | Container | Time | Pressure |
|---|---|---|---|---|
| Green Beans | Hot pack | Quart | 25 min | 10 PSI |
| Corn (whole kernel) | Hot pack | Quart | 85 min | 10 PSI |
| Carrots | Hot pack | Quart | 30 min | 10 PSI |
| Potatoes (cubed) | Hot pack | Quart | 40 min | 10 PSI |
| Peas | Hot pack | Pint | 40 min | 10 PSI |
| Chicken (bone-in) | Hot pack | Quart | 75 min | 10 PSI |
| Beef (cubed) | Hot pack | Quart | 90 min | 10 PSI |
| Vegetable Soup | Hot pack | Quart | 75 min | 10 PSI |
Storage Guidelines
Cool, dark, dry place
Temperature 50-70°F, away from direct sunlight
12-18 months for best quality; safe indefinitely if properly sealed
- •Bulging or unsealed lid
- •Cloudy or murky liquid
- •Off-odor when opened
- •Spurting liquid
- •Mold growth
- •Unusual color changes
- •Slimy texture
Labeling Best Practices
Required Information:
- Contents
- Date processed
- Processing time and pressure used
Recommended:
- •Altitude adjustment noted
- •Recipe source