Pressure Canning

• Add 2 in of water to the pot and set to medium high (**2qts of h20)
• Add Vinegar to the water in the pot, helps reduce hard water deposits!
• In a separate small sauce pan, bring water to a boil. Add lids and rubber bands (tattler) to scald 3-5 minutes
  • Scald: bring water to a boil and reduce to a simmer.
• Use wand to remove air bubbles from jar contents.
• Wipe jar rims clean
• Add lids and bands to jars only finger tip tight.
  • With one hand tighten the band until resistance is met.
• REMOVE the pressure release weight from the exhaust valve.
• Add jars to pot with simmering water
  • 180 degrees
• Once water is boiling put on the lid
• Watch for a steady solid stream of steam and set a 10 minute timer.
• With an oven mit gloved hand place the weight onto the steam valve.
• Once at pressure (13PSI/4,300ft el.) begin the timer for the canning recipie.

Remove jars when pot is depressurized and set on towel, place another towel over the top of the jars. Wait 5-10 minutes and then tighten the bands. Wait 3-5 hours and check lid seal.

** for my specific pressure canner

No Steam from the Exhaust Vent

Make sure there is no more than 2 inches of water in the pressure canner before adding any jars. Excess water prevents pressurization. If you can hear water boiling there is too much water in the pot!

If you read the owners manual of a pressure cooker it says not to fill the cooker more than 3/4 of the way full and for this exact same reason no one should overfill a pressure canner, because it can’t adequately pressurize and reach safe canning temperatures.