- 1). Place the pressure canner over a burner on your stove top. Put the canning rack into the pressure canner and add two to three inches of water. Place the jars into the canning rack using tongs or a jar lifter, which is a tool especially made for lifting jars. The jars should have sterilized seals and tightened lids on them.
- 2). Place the lid on the pressure canner and fasten so that it is completely closed and sealed. Turn the burner heat on high. Allow it to heat up until the canner begins to steam. Leave on high for 10 minutes with the canner steaming freely. After 10 minutes, close the steam valve on the canner.
- 3). Allow it to pressurize for three to five minutes with the valve closed. When the pressure on the dial reaches the desired pressure for the item that you are canning, begin the timing process. The time and pressure needed will be in the recipe of the item you are cooking or in the manufacturer's instructions for the canner. Average pressure is 10 lbs. and time is usually around 20 minutes.
- 4). Turn off the burner and allow the canner to cool naturally. Once cool, carefully open the canner and check to make sure that the lids of the jars sealed properly. They should not make a sound when your press down on the tops. Let the jars cool on a flat surface covered with a kitchen towel before storing. If jars did not seal, repeat the process.
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