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The US Department of Agriculture recommends pressure canning as the only
safe way to can meats, fish, poultry and vegetables.
Fruits and tomatoes may be canned using the boiling water bath method in
a conventional cooking pot, but pressure canning saves time and energy.
Use conventional cooking pots for canning marinades, jams and jellies. Do
not blanch foods in a pressure cooker. Instead, use a blancher or a cooking
pot with a lid and basket.
Sometimes, it is better to can foods separately (meat and vegetables, for
example) and then reheat them together later.
Before canning for the first time, familiarize yourself with the
operation of the pressure cooker/canner:
1) Pour 1.9 litres of water and 1 tbsp. of vinegar in the pressure canner.
2) Close the lid and place the high-pressure operating valve (A1) on the
steam release outlet.
3) Place on high heat until the regulator begins to rock.
4) Lower the heat so that the regulator rocks lightly.
5) Remove the pressure canner from the heat source and let it cool until the
pressure has completely dropped.
NB: at an altitude of more than 1,000 feet (300 m), increase the pressure by 5
psi (lbf-in2).
HOW TO PRESSURE CAN USING GLASS JARS:
WARNING: Only use standard jars intended for home canning. The name
of the manufacturer of these jars is embedded in the glass.
Never use jars which contained store-bought products.
1. Make sure the jars and lids do not have any cracks, chips or sharp edges. Dispose
of any damaged jars and lids.
2. Wash the jars and lids in warm soapy water. Rinse thoroughly.
3. Let the jars stand under hot water before filling them. There is no need the sterilize
the jars before pressure canning. Place the metal lids in hot or boiling water
according to the manufacturer's instructions.
4. Select fresh, firm ingredients (not overripe). Sort according to size and ripeness.
5. Wash and prepare ingredients.
6. Put the ingredients into the jars. Most ingredients can be put into the jars
while raw. Press down raw ingredients, because these tend to shrink when
cooked. Ingredients can be pre-cooked or partially pre-cooked before being
canned. Warm ingredients should not be pressed down after being filled
into jars.
7. Finish filling the jars by adding syrup, juice or water, leaving a space of 2
cm at the top. Add salt (if desired).
8. Remove air bubbles by sliding a spatula along the inside of the jars.
9. Clean the rims of the jars and attach the lids according to the
manufacturer's instructions.
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