Things to Remember while Pressure Canning

There is something about a pressure canner that baffles people. Some may recall horror stories from grandmothers and/or mothers that detail canner explosions, jars not sealing, or more. Others may have noticed recent news articles with growing concerns of botulism outbreaks in canned goods. Botulism is a type of food poisoning caused by a bacterium growing on improperly sterilized canned meats and other preserved foods. Stories like these that we have heard or read about have led people to misunderstand some aspects of pressure canning.

There certainly are some things that can go wrong while pressure canning if you have an untested canner or if you miss a step or choose not to follow directions. So, here are some quick things to remember while pressure canning:

1. Be sure to check your canner before use.

Before using your canner make sure to check the rubber gasket on the lid for any cracks. If there are cracks, buy a replacement. These can be purchased from stores that have a good variety of canning supplies.

Every year or two it is a great idea to have someone check your pressure canner dial gauge. You can do this at some of the local Purdue Extension offices.

2. Inspect produce and jars.

Before you can, pressure canner or not, be sure to check your jars. Make sure there are no cracks or scratches. If there are, do not use those jars for canning.

Be sure to clean your produce well. Make sure there is no soil left on the veggies. Peeling always helps this!

3. Follow Directions!

Processing foods in a pressure canner has a lot of steps and takes quite a bit of time. Follow the instructions and do not try to rush the process.

If you follow the instructions and you use the proper, well maintained tools, you will do great at pressure canning and you can see through the mystery of the pressure canner!

As always, Happy Canning!