NOTE: To ensure proper pressure and temperature is achieved for safe processing, you must process at least 2 quarts or 4 pints in the pressure canner at one time.
Fill the Pressure Canner with 2-3 inches of water.
Keep water at a simmer (180°) until all filled jars are in canner.
Check the water level; add boiling water, if necessary.
Make sure vent pipe is clear of food debris.
To get started, you will need...
A Tested Recipe in front of you, found in a Ball Canning Book or other safe resource like The NCHFP or USDA extensions.
To Begin READ through recipe and instructions. Assemble equipment and ingredients. Follow guidelines for recipe preparation, jar size, preserving method and processing time.
Prepare your food and fill jars as recommended in the recipe. REMOVE hot jar from hot water, using a Jar Lifter, emptying water inside jar. Fill jar one at a time with prepared food using a Jar Funnel leaving head-space recommended in recipe.
Remove air bubbles, if stated in recipe, by sliding the Bubble Remover or rubber spatula between the jar and food to release trapped air and ensure proper head-space during processing. Repeat around jar 2 to 3 times. Add extra liquid to head-space if needed.
Clean rim and threads and apply lids and rings and tighten to finger tip tight. Place jar in canner and continue to fill the other jars.
Once all jars are filled and in the canner ...
Place the lid on canner & turn to lock lid in place.
Adjust heat; bring water to a boil.
Vent lock will pop up
Leave vent pipe open until there is a steady stream of steam for
10 minutes for both Dial and Weighted Canners.
Place weight or pressure regulator on vent pipe.
Bring canner to pressure as indicated in the recipe, adjusting for altitude.Once canner reaches recommended pressure start your timer and begin processing.
Keep pressure steady during the entire processing time.
When processing is complete turn off the heat.
Allow the canner to return to zero pressure naturally. (This prevents buckling or siphoning)Remove weight or pressure regulator
Let canner cool for an additional 10 minutes before opening lid.
Remove the lid
When removing the lid, raise the lid toward you (This allows the steam to escape away from you.)
Allow the canner to cool an additional 10 minutes before removing the jars.
Remove jars from the canner and set them upright, 1-2 inches apart on a dry dishtowel to cool.DO NOT adjust the bands if they appear loose. (This will cause seal failure.)
Allow to cool for 12-24 hours before checking seals. Remove ring wash and store in pantry.
Place weight or pressure regulator on vent pipe.
Bring canner to pressure as indicated in the recipe, adjusting for altitude.Once canner reaches recommended pressure start your timer and begin processing.
Keep pressure steady during the entire processing time.
When processing is complete turn off the heat.
Allow the canner to return to zero pressure naturally. (This prevents buckling or siphoning)Remove weight or pressure regulator
Let canner cool for an additional 10 minutes before opening lid.
Remove the lid
When removing the lid, raise the lid toward you (This allows the steam to escape away from you.)
Allow the canner to cool an additional 10 minutes before removing the jars.
Remove jars from the canner and set them upright, 1-2 inches apart on a dry dishtowel to cool.DO NOT adjust the bands if they appear loose. (This will cause seal failure.)
Allow to cool for 12-24 hours before checking seals. Remove ring wash and store in pantry.
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