How to Perform Pressure Canning ? Low acid foods like vegetables, poultry, fish and meats should be processed properly in pressure

canner to obliterate the heat-defiant microbes that could source food poisoning. An extreme

temperature can be reached only in a pressure canner.

If you are a first-time user, you must read the directives available with the pressure canner so that

you can become familiar with its operation. First of all, you need to ensure that all parts of the

canner are dirt free and in proper working condition. If your pressure canner has a spring dial

measure, have it verified for accuracy. When all set ready to begin canning, set your canner with

support on the range and put in two or three inches of steaming water or the quantity specified by

your canner manufacture. Then, turn the temperature to a low degree. Next, get ready adequate

meat or vegetables for one canner to fill. Then, fill up each jar and put it inside the canner. Jars

shouldn’t touch.

After the last pot is incorporated, cover & fastens

the canner. When steam begins to come out of the

petcock or open vent, decrease the temperature so

steam pours liberally at a reasonable rate. Allow

steam to pour steadily for ten minutes or more to

drain air from the canner. Shut the vent & amplify

pressure. Turn up & maintain the temperature until

you reach ten to fifteen pounds pressure. Adjust the

temperature to maintain even pressure. Even

pressure is crucial because any vacillation will draw

out liquid from the pots.

Take away the canner from gas & set out draft on a

wooden board or wire rack. Enable the pressure to

go back to standard on its own. Don’t run water on

the canner or rush for cooling. Pursue the instructions of the canner for unlocking the pressure

canner. Ensure to raise the cover of the canner away from you to ignore a gust of hot vapor. If

foods are still boiling forcefully in pots, hang around a few minutes before taking away from the

canner. Then, cool pots two to three inches separately on a wooden board or towels in a draft-

free area.

Make sure for appropriate sealing on the pots after they’re totally cooled. Don’t forget to heat the

foods processed inside the pressure canner for ten to fifteen minutes before using or tasting. Put

in water, if essential.

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