When your garden is overflowing, you want a way to preserve all your vegetables. You can dehydrate or freeze them for later, but what other options do you have? What if your freezer is full, or you don’t have the extra space to begin with?
With so many people gardening and wanting to preserve their own food these days, we are taking back what was once a lost art… the art of canning.
In order to can low acid veggies, you MUST use a pressure canner. No amount of time in a water bath canner will safely can these.
Learning how to use a pressure canner is easy, once you know some basics. I remember that I was once afraid to use it, due to the “horror” stories of the warning labels on the canner. It could scald you, it could release pressure too fast and hurt you….and on and on.
But, once you get started, you’ll find that pressure canning is the easiest thing to do. AND, for veggies like corn, green beans, potatoes, and peas, it’s the ONLY safe way to can your garden harvest.
Before you begin pressure canning, I always recommend that you read or re-read your manual. It’s amazing how much we think we remember, but when we go back new things can be revealed.
Now let’s get started with some basics, shall we?
What You Will Need
Pressure canning can be an enjoyable way to save your food if you follow just a few basic rules. To begin safe pressure canning, you will need a few items:
A pressure canner. Low acid vegetables are NOT safe in a water bath canner. Look for them in thrift stores, garage sales or estate sales. If you find a used one you want to buy, be sure to look for holes in the metal, and that the pressure canner lid ring is intact. Older models may NOT have replacement rings available.
Glass canning jars. They come in many different sizes such as quart, pint, half-pint, and 1 ½ pint size (also called bologna jars) in both wide mouth and narrow mouth openings. Once again, look at yard sales or thrift stores. Be on the lookout for cracks in the jar or on the lid itself.
Buying new jars is often considered an investment as they can be used over and over again. Half-pint size jars are perfect for jams, jellies, and salsa. These are commonly not pressure canned due to the softness of the food, however. Meats, soups, and beans can go into the pint sized jars or even the bologna jars. Quart sized are great for fruits and veggies.
New lids. If you are using the commonly found metal lids, you will need new ones each time you can. Reusing lids may not be safe as the seal may not be “true” and your food will grow bacteria that you can’t see. Hard plastic lids, like Tattler, are another investment as they are reusable.
Clean jar bands. Bands CAN be reused over and over for canning, as long as they maintain their shape. If they become bent or out of circular shape, they should not be used for canning as they may not seal as well. Bands are sold with new jars, or with new lids as well. Just remember to wash and dry the bands before storing to help avoid rust issues.
After the canning process, you keep the bands in place until the jar has completely cooled and had a chance to seal. You will then want to remove the bands. Storing jars with bands in place can lead to a false seal, where the lid comes up on it’s own and appears to re-seal.
Other necessary items to have are:
- lid lifter for lifting lids out of simmering water and placing onto jars
- jar lifter for holding onto hot jars
- jar funnel for filling jars with food
Checklist before You Begin
- Review your canner’s directions and times suggested. (don’t rely on memory-read the directions please)
- Inspect your equipment to ensure it’s in proper working order.
- Gather jars, lids and bands. If you have a dishwasher, you can run the jars and leave it on a “hot dry” cycle to keep them hot and to clean and sterilize them.
- Knives that you will use for cutting food need to be sharpened and cleaned. A sharp knife will reduce the chance of slippage and getting hurt as it will take less to cut through the food.
- Cutting boards should be cleaned and sprayed with vinegar to sterilize them as well. This will lessen bacteria getting into your canned foods.
Pressure Canning Tips
Some other key points to remember are:
Always work with clean hands, clean surfaces and equipment.
Wash out your pressure canner, especially if it’s the first time in use ever, or it has been sitting for more than a week or so. That will get rid of the dust, and any leftover oils or food and keep it from contaminating your new harvest.
Your knives and cutting board should be sanitized with vinegar and water before you begin.
This will minimize any cross contamination and introduction of nasty germs in the food. You don’t want to have those hanging around in your jarred food for 6 months before you eat them.
Use a TESTED recipe for the foods you are canning
When you visit a link in this article that takes you to a different website where you can purchase something, I may earn a commission. Read my full disclosure for more details.
Using tested recipes is crucial, as Grandma’s old ways are not always safe. Bacteria, soil quality and even our food has changed and we know so much more now about how to be safe. Some great books to look at for proper and safe pressure canning recipes:
Knives should be very sharp to minimize slippage when cutting meats.
Work with one kind of food at a time, and thoroughly clean all your equipment before beginning the next type.
Your jars should be clean, and should be sanitized in hot boiling water and held in boiling water until use.
This will keep the jar from being “shocked” when you put it in the canner, and will help minimize bacteria from entering your food. A shocked jar is caused by a cold jar being filled with hot food and placed in hot water. This will lead to breakage.
You can wash them in the dishwasher, put the “dry” cycle on, and leave them in there while you work as well. Just make sure they stay hot. If they cool off before you can use them, the best thing is to run a rinse and dry cycle again.
Your lids should be washed, and held in simmering water.
This will soften the seal and help prevent seal failures. Bands should be washed, and can be left on a clean towel until use. You can alternately keep them in the simmering water, if you wish but it’s generally not necessary.
Always use a non-metallic instrument, such as a rubber spatula, to remove all air bubbles from the food and jar. Always let the pressure canner vent steam for a full 10 minutes. This will help increase the pressure faster.
Always let the canner cool on it’s own accord, and then remove jars.
When the jars are cool, usually after 24 hours, test seals by gently pressing on them. A properly sealed lid shouldn’t give at all, or “pop” when you press on it. Any that haven’t sealed in this time should be refrigerated and used within a week.
Jars that have sealed should be wiped off with hot, soapy water to remove any residue and stored in a cool dry place for up to a year.
Safety reminders when you’re canning low acid veggies
Cut your food up into as equal size pieces as possible, to keep the canning times even in the jars.
Start the “clock” on the processing time when the water in the water canner is BACK to a full rolling boil or the pressure canner has reached the FULL pressure, either by the gauge or the rocker has started rocking.
Always allow the pressure canner to cool on it’s own. NEVER run water over it or lay cold towels on it. This can cause jars to break inside, or even cause you to get burned. It only takes about 20 minutes to cool, so you can be preparing another canner load of food while you are waiting.
Use the jar lifters to remove the hot jars from the canner. Using hot pads may not allow you to get a hard enough grip and cause the jar to slip or break. Bare fingers will get burned (trust me on this one, mmmkay?)
Canned food DOES have a shelf life. 12 months is usually the recommended time for storing foods. After that, the food can lose nutrients, or not taste as fresh. I have seen people store their foods for up to 5 years before eating, but it’s best to use it within 12 months.
Enjoy your new skills in pressure canning, and being safe canning low acid veggies! You’ll feel great when you can feed your family food you grew and saved yourself! What are you looking forward to pressure canning this year?
Raw pack vs. Hot Pack
When pressure canning, there are two types of techniques used, raw pack and hot pack.
They are just what they sound like; raw pack is when you put the food in the jar raw and cover with boiling liquid, and hot pack is when you partially cook the food before you pack it in the jar and cover with boiling liquid.
The main advantage I have found with using the raw pack method is that it takes less time. You clean your food, cut into the right sized pieces, pack in, and cover with boiling liquid. White potatoes are the only vegetable that I have canned that cannot be raw packed.
Please remember that pressure canning your low acid veggies is the ONLY safe way to preserve them. Water bathing at 212 degrees F is NOT high enough of a temperature to kill off all bacteria.
One exception to this rule is tomatoes. Water bath canning tomatoes CAN be safe, if you add a bit of acid to them, such as lemon juice.
What is Headspace?
You will hear the term “headspace” quite often, and wonder what that is.
That is the air space left between the food and the lid of the jar. The screw rings on the top of the jar are pretty good eyeing indicators. The bottom one is an inch from the top, the middle ½ inch, and the top ¼ inch.
To raw pack veggies, simply place prepared veggies into a hot, clean, canning jar and cover with boiling water.
Most veggies require 1 inch of headspace and pressure canning at 10 lbs pressure. Your elevation level may change this. Please refer to the users manual for specific instructions on this.
- Home Canning Equipment You Need (and where to get it cheap!)
- Avoiding Common Canning Mistakes
- The 2 Big Problems With Canning-And How To Solve Them
How often do you use your pressure canner? What are your favorite veggies to preserve?
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.