INGREDIENTS

INSTRUCTIONS

USING PRESSURE CANNERS
Follow these steps for successful pressure canning:
1. Put 2 to 3 inches of hot water in the canner. Place filled jars on the
rack, using a jar lifter. Fasten canner lid securely.
2. Leave weight off vent port or open petcock. Heat at the highest setting
until steam flows from the petcock or vent port.
3. Maintain high heat setting, exhaust steam 10 minutes, and then place
weight on vent port or close petcock. The canner will pressurize during the
next 3 to 5 minutes.
4. Start timing the process when the pressure reading on the dial gauge
indicates that the recommended pressure has been reached, or when the
weighted gauge begins to jiggle or rock.
5. Regulate heat under the canner to maintain a steady pressure at or
slightly above the correct gauge pressure. Quick and large pressure
variations during processing may cause unnecessary liquid losses from jars.
Weighted gauges on Mirro canners should jiggle about 2 or 3 times per
minute. On Presto canners, they should rock slowly throughout the process.
6. When the timed process completed, turn off the heat, remove the canner
from heat if possible, and let the canner depressurize. Do not force-cool
the canner. Forced cooling may result in food spoilage.
Cooling the canner with cold running water or opening the vent port before
the canner is fully depressurized will cause loss of liquid from jars and
seal failures. Force-cooling may also warp the canner lid of older model
canners, causing steam leaks. Depressurization of older models should be
timed. Standard-size heavy-walled canners require about 30 minutes when
loaded with pints and 45 minutes with quarts. Newer thin-walled canners
cool more rapidly and are equipped with vent locks. These canners are
depressurized when their vent lock piston drops to a normal position.
7. After the canner is depressurized, remove the weight from the vent port
or open the petcock. Wait 2 minutes, unfasten the lid, and remove it
carefully. Lift the lid away from you so that the steam does not burn your
face.
8. Remove jars with a lifter, and place on towel or cooling rack, if
desired.
======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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