Making Jams and Preserves: Pressure Canner Method

The pressure canner method is the safest way to can your jams and preserves. However, it will require that you have or purchase a pressure canner. A pressure canner is just like a pressure cooker that utilises pressure created within the pot to cook and in this case kill off bacteria and seal your jars. When using a pressure canner you will want to follow the directions supplied with your particular model, but we will give a description of the process for you. Many pressure canners also come with recipe books. Like with the boiling canner method, you will want to sterilise your jars before filling your jars.

Sterilising Jars

To sterilise your jars you will want to place them in a large pot with a rack at the bottom. Fill the pot with water to cover the jars, about 1 inch above their tops. Boil the water for 10 minutes. If you are at an altitude above 1000 feet you will want to boil for eleven minutes. Drain and remove the jars using tongs; and, one at a time, place them on a drying rack or towel.

How to Use Your Pressure Canner

Place the rack at the bottom of the pressure canner and add enough water so that your jars are covered about half of the way up. Lock down the lid on the pressure canner and heat with the vent open for about ten minutes. You will want to boil the water and allow steam to escape during this time before closing the vent on the lid. During this time the canner is pushing air out - eliminating the air from the canner allows it to get really hot and kill off unwanted bacteria.

After you have done this close the vent by adding the weight gage and allowing it to build up the proper amount of pressure – usually ten pounds – and then begin to time the process. Keep in mind to follow your recipe. Once the time is up, let the canner cool before removing the vent cover and lid – always open the lid away from your face! When you remove the jars, test your seals – if the lid pops your jar has not been sealed. At this point you can start the process over with a new lid or refrigerate and use within two weeks.