Pressure canning is a fantastic method for preserving food, ensuring you have nutritious and delicious meals ready to go at any time. While it might seem daunting at first, once you get the hang of it, you’ll find it’s a straightforward process. This guide will walk you through the steps of pressure canning both meat and vegetables, highlighting the differences and important safety tips.

Why Pressure Can?

Pressure canning is essential for low-acid foods like meat and vegetables because it reaches temperatures higher than boiling water, which is necessary to kill bacteria such as Clostridium botulinum that can cause botulism. Unlike water bath canning, which is suitable for high-acid foods like fruits and pickles, pressure canning is the only safe method for canning low-acid foods.

Getting Started: Equipment and Preparation

Before you start, make sure you have the necessary equipment:

• Pressure Canner: A pressure canner is different from a pressure cooker. It has a gauge to measure pressure and is specifically designed for canning. The Presto 23 Quart Pressure Canner is a great option, you can get it here.
• Canning Jars: Use jars designed for canning, typically Mason jars. Many canners use Ball or Bernardin canning jars.
• Lids and Bands: Ensure they are new to ensure a proper seal. You can get replacement lids almost anywhere
• Jar Lifter and Funnel: These will make handling hot jars safer and easier.

It might also be helpful to grab yourself a recipe book with approved safe canning recipes, one of my personal favourites for learning the basics is Bernardin’s Complete Book of Home Preserving.

Step-by-Step Guide to Pressure Canning

1. Prepare Your Equipment:
   • Wash jars, lids, and bands in hot, soapy water. Rinse well.
   • Inspect jars for nicks or cracks.
   • Keep jars warm until ready to use, either in a dishwasher or a warm oven.
2. Prepare Your Food:
   • For Meat: Trim excess fat and cut into chunks or strips. You can either raw-pack (place raw meat into jars) or hot-pack (cook meat first).
   • For Vegetables: Clean and cut vegetables into appropriate sizes. Blanching (briefly boiling then cooling in ice water) is often recommended for better texture and color.
3. Fill the Jars:
   • Using a funnel, pack the food into jars, leaving the appropriate headspace (typically 1 inch for meat, 1/2 inch for vegetables).
   • Add boiling water, broth, or tomato juice to the jars, again leaving the recommended headspace.
   • Remove air bubbles by running a non-metallic spatula around the inside edge of the jar.
   • Wipe the rims of the jars with a clean, damp cloth.
   • Place the lids on the jars and screw on the bands until fingertip-tight.
4. Load the Canner:
   • Add 2-3 inches of water to the pressure canner (follow manufacturer’s instructions).
   • Place the filled jars into the canner using a jar lifter.
   • Secure the canner lid, leaving the vent open.
5. Vent and Build Pressure:
   • Heat the canner until steam flows steadily from the vent. Let it vent for 10 minutes.
   • Close the vent or place the weight on the vent pipe. Allow the pressure to build to the required level (usually 10-15 PSI, depending on your altitude and recipe).
6. Process the Jars:
   • Once the canner reaches the required pressure, start timing. Processing times vary: meat generally requires 75-90 minutes, and vegetables 20-90 minutes, depending on the type and size of the jars.
   • Maintain a steady pressure throughout the process.
7. Cool the Canner:
   • Turn off the heat and let the canner cool down naturally until it reaches 0 PSI.
   • Wait an additional 10 minutes before opening the vent or removing the weight.
8. Remove and Cool the Jars:
   • Carefully remove the canner lid, facing away from you to avoid steam burns.
   • Use a jar lifter to remove the jars and place them on a towel or cooling rack.
   • Leave jars undisturbed for 12-24 hours.
9. Check the Seals:
   • After the jars have cooled, check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed.
   • Remove the bands and wipe the jars clean. Label and store in a cool, dark place.

Disclaimer: Please be sure to follow all recipe guidelines along with guidelines put in place by safe canning regulations, in Canada this information can be found on Canada.ca and in the United States the safety regulations are put in place by the USDA. Be sure to check your local regulations and get familiar before you begin canning.

Top 12 Most Toxic Ingredients to Avoid

When canning, especially if you’re using store-bought ingredients, watch out for these toxic additives:

1. BHA and BHT: Preservatives linked to cancer.
2. Sodium Nitrate/Nitrite: Common in processed meats; linked to cancer.
3. MSG: Linked to headaches and other health issues.
4. Artificial Colors (e.g., Red #40): Linked to behavioral issues in children.
5. High-Fructose Corn Syrup: Linked to obesity and diabetes.
6. Trans Fats: Linked to heart disease.
7. Aspartame: An artificial sweetener linked to cancer.
8. Artificial Flavorings: Linked to various health issues.
9. Sodium Benzoate: A preservative that can form benzene, a carcinogen.
10. Potassium Bromate: Linked to cancer.
11. Propyl Paraben: A preservative with hormone-disrupting effects.
12. Propylene Glycol: Linked to kidney and liver damage.

Check out our 12 Most Toxic Ingredients to avoid E-book here!

Having the ability to pressure can your food is an invaluable skill for anyone interested in self-sufficiency and healthy eating. By understanding the process and following safety guidelines, you can preserve meats and vegetables with confidence to ensure you have well-preserved food for many years. This method not only ensures that you have nutritious food available year-round but also allows you to avoid toxic ingredients often found in commercially processed foods available in a can.

Embrace the tradition of home canning and enjoy the benefits of a well-stocked pantry, filled with wholesome, homemade goodness. Happy canning!

This blog contains affiliate links, which means I may earn a small commission if you make a purchase through these links. This comes at no additional cost to you and helps support the ongoing content creation on this site. I only recommend products and services that I personally use and believe in. Thank you for your support!