Have No Fear
Many people stray away from using pressure canners thanks to stories that they hear in the news – disclaimer: I was one of those people! Fortunately enough, I read (and re-read) my canning manuals cover to cover a good 20+ times before my first attempt. I even went as far as writing the directions so I could better understand them (whatever makes you comfortable!)
Jump Right In
My very first pressure canning experience was Bell Peppers. Many people suggested canning water for Emergency Use but I decided I wanted to try something that would produce something that I could eat (even if I did screw them up). First thing’s first, figure out what type of canner you use and is it safe tested for canning use.
As I mentioned in The Necessities, there are a number of brands of canners; including but not limited to:
- All American
as well as types (weighted or dial gauge).
To be classified as a pressure canner, it must hold 4 quart jars which equates to a “16-Quart Canner.”
Next, I would recommend going through your canner’s instruction manual to verify any special nuances it may have (i.e. they can only be used on gas ranges up to a certain BTU, if they are/n’t allowed to be used on glass top stoves, etc).
Alrighty- now that we know what we have, we may as well become familiar with all of the parts and pieces.
Pressure dial gauge (Note: to correctly assemble the dial gauge, first place white ring gasket on stem of gauge and place gauge through the hole on the top of the lid. Next, place metal washer followed by the nut on the bottom side of the lid. Tighten in place)
- Make sure that the sealing ring/gasket is securely placed in the lid of the canner.
- Try placing the lid on the canner and tightening (making sure to fist line up the arrows on the lid and the handle) to verify that there is little to no resistance.
If the lid is difficult to secure, carefully remove gasket and apply a very light layer of cooking oil to the gasket and tabs on the canner. Place gasket back in place and attempt to secure the lid again.
- Check that the white gasket for the pressure dial gauge (if applicable) is seated properly and not cracked. Tighten nut if needed.
- Hold the lid up to a light and view through the vent pipe to verify that there is no blockage. If needed, clean with a pipe cleaner.
- Verify that both pieces of the lid lock are in place and secure
1. Trial Run Testing
If it is your first time canning, or you recently acquired a new canner, it is always suggested to take it for a trial run.
What this means is to follow all directions of your pressure canner, and simply use empty jars, and/or jars filled with water.
This will not only allow you to become more comfortable with the canning process but ensure that all parts are in working order.
2. Yearly Testing
As mentioned above, pressure canners fall into two categories – weighted or a dial gauge. For those with a dial gauge canner, your gauge must be inspected every year to ensure that it is calibrated properly. More often than not, you can contact your local extension office and they will provide testing in house. If an extension office is not in your local area, contact your manufacturer. They will typically provide testing however, your gauge will need to be mailed whereas, a local extension is a walk-in service and allows you to immediately return home with your part.