The Great Challenge - Your Fears Pressure-Can-Along

We've been talking about pressure canning over in the New England forum and a number of us are--to be frank--scared of using a pressure canner.  I'm sure we're not alone.  So how 'bout it, folks?  Want to join the pressure-can-along?

I do. I bought (got) for Christmas a year ago a pressure canner after reading plantoid's canning escapades. All last summer I was going to use it, kept looking at it up on the shelf, got out the instruction book and went with my water bath setup. I kept telling myself to try but I ran out of season. I started looking at it again last week

I have a combination water bath canner and pressure canner.  I got up the nerve in 2013 to try canning some tomato sauce using the water bath.  It seemed to work real well.  but I was a chicken and was afraid to use it.  It is still sitting on my shelf.  Maybe later in the summer when I retire (if I have any tomatoes left) I will try it again.

It might be helpful if first timers did a practice run with no jars in order to gain some confidence.  No worries about lost food, broken jars, or getting burned.

Just put 3-4 inches of water in the canner, bring it up to the desired pressure, and watch for a while.  Then turn off the heat and watch how long it takes to cool down so it can be safely opened.  The important points are to get the lid on properly and don't remove the lid until the pressure has subsided.

I got my All-American used, and it came with a pressure gauge.  I thought I would prefer it to the rattle weight, but I don't like the gauge as it requires constant monitoring.

Rattle weights are tried and proven.  But if you just don't trust them, you can  usually find local places that offer free testing during canning season of the rattle weight,  pressure release safety valve, and lid gasket if so equipped.


My beginning canning story.

Heck with the pressure, I'm afraid to just boil the jars, pour the hot preserves in there, boil them again, and then let them sit and hope they seal well enough not to mold.

I think once you do something like this, it gets easier the next time. It takes confidence.

Count me in!

You're right, NHG.  That's exactly how it was for me.  The pressure canner sat there on the shelf for 3 years before I got the courage up to try it. 

Now I'll be teaching a pressure canning class for our local DNR Becoming an Outdoors-Woman conference this fall.  Got news today that it's already full!  Registration's only been open a couple of weeks...

Be sure to read thru your instructions.  It will tell you how much water to put in it.  I actually marked the depth on the inside with a sharpie.

And remember - if it doesn't SAY it's a canner, it's NOT.  It's only a cooker.  A cooker will not get up enough pressure to safely can your items.

Like Yolos, I use mine as both a pressure and water bath canner.  Like Boffer, mine is a pressure gauge.  And I have to watch it closely!  It'll build up pressure really quickly!

Too funny that your class filled so quickly, Marie!

My grandmother on the prairie canned peaches and probably everything else. It was probably so easy for her, second nature. We've been ruined by canned goods and grocery stores. LOL.

I just had a thought that might help people who have to stand on their tippy-toes to reach the top of their head.

When I went to build a canning station in my shop (two propane burners), I discussed the height of it with my wife who is 5'3". Canners are tall, and when they sit on a typical range height of 36", lifting a jar puts it right it front of her face, which is not a comfortable situation. We experimented with different heights, and she decided that a burner height of 27 inches felt safer and more comfortable. So that's the height I built. I have found that that height is also a lot less wear and tear on a shoulder issue I have.

Setting up a temporary lower height canning station may make the canning process feel a lot safer.

In past years, we had members who didn't want to can because it heated up the house so much. The solution was to set up a canning station outdoors. A free standing propane burner sold as a deep-fried turkey burner makes a very good heat source.

boffer wrote:I just had a thought that might help people who have to stand on their tippy-toes to reach the top of their head.  

Booo,  Hissss

That said, it was very thoughtful of you to include your wife's input on the counter height.  Oh, maybe that's why you are still married.  

The word summer kitchen comes to mind, where during the summer, the cooking was not done in the regular indoor kitchen.  I can't imagine how deathly hot it would be to can in the late summer in an outdoor kitchen.  Hats off to our ancestors.

Pressure canning:     Maybe once this summer with Ken and paramedics standing by.

My feet reach the ground and I don't have to mind my head going through doorways.
I really.like the idea of the out door kitchen. We used to have one when I was a kid.

Heavens, I don't know how they survived without air cond.  Down here in the south, all cooking was done in a separate building to keep from heating up the house!

I have a stool to see in the canner, lifting jars, etc.

Pressure canners. I love mine, now that I got over the initial fear. I got a cheap, Presto, with gauge. I thought that would be better, for I didn't know or have anyone handy to tell me about the rocking of the weights. Mine has a gauge, but, has a weight that rocks when the pressure is right.  You will know when the pressure is right! It just has a good sound.

I got a lg. canner, so that I could do a lot at 1 time. I use it as a water bath canner too. I broke several jars in the old blue water bath, but, have broke none in the canner! I can also double stack the jars if I'm using the small jars. I think it is in the design of the canner.
I agree with Boffer, a trial run is in order. But I'd get maybe 3 jars, small size. Fill with water to an inch of top, and go from there, following your canners instructions. If you get too scared, you can always just turn the burner off and go outside!
My first time, I stood in living room, and peaked around doorway to see if canner was still there working!
I really don't have anything to pressure can now, but I'd be willing to walk ya thru on the ph, email,etc.
Be brave! It's no worse than squishing catapillers in the garden!
Jo

Boffer, do you have a single or double burner set up.  I like to keep two pots of water going, one for sterilizing jars and/or blanching and  one for the actual canning.  I'm looking at a two burner set up.  Maybe I'll try the pressure canning this year.  I've had the canner for 2 summers now, but just can't bring myself to try it for anything but water bath.  

Just had my 10x10 wooden shed refurbished, wired and insulated so I can set it up as my she-shed for canning, gardening  and storing what other folks would have in a garage. (downsizing from a 1700 sq ft house with 2 car garage to 1400 sq ft without garage.)  Have 2 rubbermaid sheds for garden tools and other stuff that can take the heat and cold.

Kay

walshevak wrote:Boffer, do you have a single or double burner set up....

...I can set it up as my she-shed for canning
Kay

A she-shed!  I like that.

I have two single burners for the same reason you like two burners.  I got single burners because I wasn't sure if  a double burner would be wide enough  to center  the large pots over the burners.  I liked being able to put empty pots on them to adjust the spacing before I secured the burners.

The propane burners are also a good back-up for our electric stove when the power goes out.

boffer wrote:
In past years, we had members who didn't want to can because it heated up the house so much.  The solution was to set up a canning station outdoors.  A free standing propane burner sold as a deep-fried turkey burner makes a very good heat source.

That's the solution we came up w/ yesterday for this class.  We'll just move the cooking portion outside to the pavilion so we can get more folks in.  (The kitchen will only allow 6 or so folks in without standing on each other.)

Jody (our DNR guy) is thinking that I may have up to 20 or so wanting to take this class...

Great idea. I have the start of an outdoor kitchen. Where I have my propane grill I also have my pit barrel cooker, charcoal grill, infra-red cooker and a large (6') stainless steel commercial table someone gave me. My wife has two propane burners that she uses for dying yarn so I will confiscate those and move them to my cooking area. I hope she doesn't mind. Pressure canner here I come, hope to have something to can. BTW the dry run is an excellent idea, will try it this weekend.

All of you with he-sheds, she-sheds, I'm a bit jealous.

John, Are you getting into trouble?

Wow, an insulated shed! I am falling behind in the shed wars...

sanderson wrote:All of you with he-sheds, she-sheds, I'm a bit jealous.

Me too.  I have a few pallets raised up on blocks covered with clear plastic.  Right along the woodline.  Best I could do.  I just wish the ants would stay out of the things I stack there.  They like my mini pine bark nuggets and bagged potting mix.  I really, really hate to open a bag and find it full of ants and ant eggs.  GRRRRR.  But I think we are off topic a little here.

Anybody remember the Monty Python "Arthur 'Two Sheds' Jackson" sketch?

"Look, I'm really not interested in talking any more about the shed. Could we just talk about my art?"
"Do you do your art ... in the shed?"

Just a paraphrase of one of their bits ...

In another thread today, CapeCoddess wrote:...I know with pressure canning the temps are so high that everything dies and I feel safe with it. And there's no boiling of the jars.

I'm not an expert, but for some unknown reason I always boil my jars before using them for pressure canning.

Does anyone know the most current recommendations for canning safety? To boil or not to boil jars for pressure canning?

I wouldn't mind having one less step in the canning process!

No need to boil jars used in a pressure canner.  The pressure canning process kills microorganisms. 
High acid foods that are canned (in a boiling water bath) need the jars boiled (pickled items, jam, preserves, tomatoes...).  However, I pressure can my tomatoes.


Home Canning: Jars and Lids

Sterilization of Empty Jars

All jams, jellies, and pickled products processed less than 10 minutes should be filled into sterile empty jars. To sterilize empty jars, put them right side up on the rack in a boiling-water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional minute for each additional 1,000 ft. elevation. Remove and drain hot sterilized jars one at a time. Save the hot water for processing filled jars. Fill jars with food, add lids, and tighten screw bands.
Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be presterilized. It is also unnecessary to presterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner.

---

This document was extracted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA (Revised 2009).

Link:  http://nchfp.uga.edu/how/can_01/sterile_jars.html

I wash and sterilize the jars, place a clean lid on them, then store.  I use mostly reusable canning lids so the jars are ready for use whenever needed.  If I run out of  regular mouth lids I use mayonnaise, peanut butter or anything else that will fit.

Marc Iverson wrote:Wow, an insulated shed!  I am falling behind in the shed wars...

Well since I gave up my 2 car garage  I decided I deserved somewhere to put things that need climate control.  Also put in a window and a small a/c - heat pump combo.   If times get tough maybe I can put a bed out there.      Hey,  just thought about it.  Heated space can be my seed starting station next year since I also gave up my big laundry room space and only have stacking units in a closet now.  And the worm bins.  Yay!  Darn that thing is filling up fast.

Kay

How do you keep the harvest until you have a big mess to can?  Or you guys all have wayyyyy more square feet than I do!

walshevak wrote:Boffer, do you have a single or double burner set up.  I like to keep two pots of water going, one for sterilizing jars and/or blanching and  one for the actual canning.  I'm looking at a two burner set up.  Maybe I'll try the pressure canning this year.  I've had the canner for 2 summers now, but just can't bring myself to try it for anything but water bath.  

Just had my 10x10 wooden shed refurbished, wired and insulated so I can set it up as my she-shed for canning, gardening  and storing what other folks would have in a garage. (downsizing from a 1700 sq ft house with 2 car garage to 1400 sq ft without garage.)  Have 2 rubbermaid sheds for garden tools and other stuff that can take the heat and cold.

Kay

" She shed indeed " that's a man cupboard with a bit of wo in it

 OK joking aside.
 
Lets knock this scariness on the head ASAp as you're missing out on some very valuable skills that can ( not punny ) .
 
Read the canning manual three or five time on the trot then write out in your own word how
 check that he safty plug is in place & correctly fitted and that the vent hole is clear always do this every time you want to can things SAFETY FIRST ...EVERY TIME .

You're going to set up the canner to pressure can nothing but using the heat and water .
 
Practice the setting up sequence using just the water but no heat . make sure the lid locates exactly as it says in the manual . Pretend it's been heated and timed now take the reverse action to remove the lid from the cold pot . Do this little exercise several times so it's familiar with you , then leave it alone for 24 hrs .

This is to let your mind run over what you have done .  Then re read the instructions again ...hopefully they will tally with what you did .
 
 

Now is the time for the boil up .
Before you start get hold of a cheapish digital kitchen alarm that you can set in seconds and minutes.
 I did this because I can carry the alarm around in my pocket and hear it if I suddenly happen to come away from the cooker hob for any reason & then get distracted.

 Actually write down what you are going to do and fill in the times required
ie
Put in three inches of cold water in the pan . ( from a jug don't try carrying a heavy pan )
 Fit lid correctly ensure any line up marks are aligned and make sure the pan is sat central across the cooker grid etc. if it's inthe kitchen and you have an extractor fan ensure if possible that the vent area will actually vent up in to he hob extractor cowl
 
Lid fitted  turn heat on full ..stay with the cooker till you hear or see steam coming out the vent ,
Start the timer for 10 min to ensure that all the air has been expelled from the cooker
now  turn the heat down & quickly put the weight on at the correct weight point .

  I made a mistake and put my All American Canner's ( AAC ) weight on at 15 pounds instead of 10 psi.   The tomatoes boiled hard and blew bits of them out under the lid seals putting them all over inside the canner
I had to empty all the 8 jars into a large bowl once they were fairly cook ,wash all the WECK jars and for me also the glass lids , refill the jars to a 1 " head space and fit new rubber seals for the expelled tomatoes had stopped the seals from sealing correctly then immediately clip the lids down & re can at the correct weight .

Set the timer for the correct time needed for canning that product but don't activate it's timing cycle
 Pressure starts to jiggle the weight & hiss  .. turn the heat to about 1/6 of what the high heat was
Start the timer running , stay with it and adjust the heat up or down till the weight jiggles about once every 20 to 30 seconds .
 I can usually do this in the first two minutes as I've taken great notice of where the pointer is on the cooker control if you have windows open or the extractor on on a cool day the length of this setting period will usually change due to cool air movements .

 timer sounds off cooking is done
Turn off the heat and go and have that well earned drink ...leave the sealed hot cooker for at least an hour  .

If you can't hold your hand on the side of the canner for a full timed  minute it's still too hot to try opening up as there will still be pressure inside.  If you lift off the weight it will cause the contents of the jars to boil like made as the pressure in the canner quickly drops & this will get food under the seals and cause a faulty seal which could be dangerous if you then eat badly sealed food or explode the jars inside the canner.
I usually leave the canner to cool for at least two & a half hours or more often than not over night if I've canned in th early evening .

 Taking the lid off ..
Ensure that the pressure dial or thermometer gauge is at zero & that the canner is as cool as above , gently remove the weight , it should not be hot . You should hear a slight sucking in of air for a few seconds thenn the sucking noise stops , as there will have been a slight vacuum develop inside the cooling container .

 When undoing the clamps only give then a half turn each all the way round before undoing them all a further half turn .. this is to protect yourself if in the very unlikely event there is any pressure in the canner .
 Once all the clamps are undone  gently rotate the lid anticlockwise to release the safety tabs  and then lift the lid ,tilting it towards you so that again if anything hot is there you won't get a face full of it .

 There are some very good You Tube pressure canning sessions done in professional kitchens .. by appropriately dressed folk using  various pressure canners . These are the ones to look at ,don't bother with the ones that look as thought it's being done at the local amenity tip by the local hobo's .

 Re getting enough to make a canning session worthwhile
 have a good read of the presure canning recipes  quite a few different veg use the same timings .
 I have prepper veg and stored it in the fridge in the jars filled with cooled boiled water & lids gently alid onn the top of the jars . Fridge set at 3 oC for four days , on the fourth day I've brought it out to warm up as I've prepped more of the same veg then done a batch of four one pound jars of beans or tomatoes or even bigger litre jars .

Buying in bulk from a fruit & vegetable wholesaler outlet is also one way of having enough to can if your beds can't give that much back .

Failing to plan usually means you plan to fail  ?????

Here I do advise that you do plan ahead , telephone ahead if possible ,  get as much ready before you go and buy so that on return you can get started prepping & canning it right away rather than several hours or a day or so  later when the freshness quality of the produce will have dropped tremendously .

This topic is perfect timing.  My pressure canner sits brand new unused in its box from last summer.  Tomorrow is a pressure canning class at the extension office.  Between the class, getting the dial check there too, plus this topic should get my confidence going I hope.  Water bath canning is fine but I'd like to spread my wings and do more.