A Beginner’s Guide to Pressure Canning

Learn about the basics of pressure canning.

Is your garden overflowing with fruits and vegetables? Or maybe you have extra meat in your freezer that you’re not ready to eat just get.

Learn all about pressure canning and how to preserve and enjoy different foods year round with Blain’s Farm & Fleet.

Why Pressure Canning?

There are two ways to can foods: water bath canning and pressure canning. The method you use depends on the type of food you are home canning.

Water bath canning is used for preserving high acidic foods, such as the following:

• Fruits
• Jams
• Jellies
• Pickled products
• Salsa

Pressure canning is used for preserving low acidic foods, such as the following:

• Meats
• Seafood
• Poultry
• Tomatoes
• Dairy products
• Vegetables

Molds, yeast, and other enzymes are killed off at temperatures below 212° F (the temperature at which water boils). And water bath canning is enough to destroy those agents.

The bacterium Clostridium Botulinum produces toxic spores, which causes botulism. These spores are not destroyed at boiling water temperature. And this bacterium thrives in low acidic food in the absence of air. This is why pressure canning needs to be used when canning meats and vegetables.

For canners that are just starting and do not want to have both a water bath canner and a pressure canner, you can preserve high acidic foods with a pressure canner, as well.

However, low acidic foods cannot be canned with a water bath canner. This is because it will not reach the necessary temperature of 240° F to kill Clostridium Botulinum.

Choosing a Pressure Canner

Before you start pressure canning, you need to consider what kind of canner will work best for you. The larger the pressure canner, the more you will be able to can in one batch.

But keep in mind that the larger the surface area of the bottom of the pot, the longer it will take to heat. So plan ahead for how much you will need to can.

Many canners these days have pressure release valves. These are used as a safety mechanism in case the pressure gets too high. If the pressure gets too high, the valve releases it.

Modern pressure canners have removable racks, so you can stack canning jars on top of one another. They also have an automatic vent/cover lock, a vent pipe (steam vent), and a safety fuse.

A dial gauge pressure canner reads the pressure inside. Weighted gauge pressure canners jiggle to maintain the correct pressure.

What Pressure Canner Material is Best?

Most pressure canners are either made of aluminum or stainless steel, and there are benefits and drawbacks to each type.

Aluminum Pressure Canners

Pros:

• High rate of heat conductivity
• Provide uniform and even heating across the bottom surface
• Lightweight
• Less expensive than stainless steel

Cons:

• Less durable
• Weaker material
• Can become dented, dinged, and pitted
• Built for economy, not longevity

Stainless Steel Pressure Canners

Pros:

• Extremely durable
• Finish will remain beautiful and lustrous
• Built to last
• Non-porous

Cons:

• Less heat conductive (You will want to purchase a multi-metal cooker with an aluminum-clad bottom. This feature virtually eliminates scorching and provides excellent heat conduction and easy cleaning.)
• Slightly heavier
• More expensive

For more canning tips and guides, visit our Canning Blog.