Wednesday, May 9, 2018

Pressure Canning

PSI refers to pounds of processing your foods in a pressure canner.  There are two types of pressure canners.  The first is a rocker type pressure canner that you find on regular pressure canners, the difference is that the rocker has different weights added to it to achieve different levels of PSI.  There is no gauge.  This is the one I use.

The second is one with a dial.

You need to process most foods in a pressure canner except for the ones listed in water bath canning.  Also if you plan on mixing high acidic foods, tomatoes, with low acidic foods, tomato sauce with meat.  For meat, poultry and seafood I would suggest wide mouth canning jars.  As with water bath canning you need to check and sterilize your jars and lids and make sure they are intact.  Also you will need to make sure your seals, dial and vent are in working order.  You might want to do a test run with just water to make sure.

Some useful canning charts:

Credit NDSU

This is a chart to use with a dial canner:

Credit: NDSU

Beef, poultry and most seafood is cooked first.  Salmon is soaked in a brine.  Again, a good book on canning is an essential tool.  Always adjust cooking time with your altitude.  Never leave a pressure canner unattended.

Basic Beef Stew Recipe:

5 lbs. meat (can use chuck) cut into 1 inch cubes
10 - 12 peeled, cubed potatoes
10 medium carrots sliced
3 cups chopped onion
1 tablespoon salt
1/2 tablespoon pepper

Brown meat in a pot, add vegetables, cover with water and bring to a boil.  Fill clean hot pint jars and leave an inch free from the top, make sure air bubbles are out and wipe rim.  Place lids on and screw down with rings until fingertip tight.  Place in pressure canner with three inches of water and put the lid on and lock it.  Process at 10 pounds pressure for 1 hour and 15 minutes.  If you are using a weighted canner it should rock steady.  When time is done, turn off your burner.  DO NOT MOVE THE CANNER.  Let it cool down on it's own.  It could take a while.  Remove lid and let sit another 15 minutes.  Remove jars and let cool down completely.  Test seals, wipe down jars, write date and contents on the lids.  Store in a cool, dark place.  Never reprocess food that hasn't sealed.

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