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Recommended Canners (part 3 Of 3)

Make Recommended Canners (part 3 Of 3) at home with None and Using Pressure Canners. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• to taste
• to taste

Method (preview)

1. 1

   Follow these steps for successful pressure canning

2. 2

   Put 2 to 3 inches of hot water in the canner.

3. 3

   Place filled jars on the rack, using a jar lifter.

4. 4

   Fasten canner lid securely.

5. 5

   Leave weight off vent port or open petcock. Heat at the highest setting until steam flows from the petcock or vent port.

6. 6

   Maintain high heat setting, exhaust steam 10 minutes, and then place weight on vent port or close petcock.

7. 7

   The canner will pressurize during the next 3 to 5 minutes.

8. 8

   Regulate heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure.

9. 9

   On Presto canners, they should rock slowly throughout the process.

10. 10

    When the timed process completed, turn off the heat, remove the canner from heat if possible, and let the canner depressurize.

11. 11

    Do not force-cool the canner.

12. 12

    Forced cooling may result in food spoilage.

13. 13

    Force-cooling may also warp the canner lid of older model canners, causing steam leaks.

14. 14

    Depressurization of older models should be timed.

15. 15

    Newer thin-walled canners cool more rapidly and are equipped with vent locks.

16. 16

    After the canner is depressurized, remove the weight from the vent port or open the petcock.

17. 17

    Wait 2 minutes, unfasten the lid, and remove it carefully.

18. 18

    Lift the lid away from you so that the steam does not burn your face.

19. 19

    Remove jars with a lifter, and place on towel or cooling rack, if desired.