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Pressure Canning Processing Steps

Pressure Canning Processing Steps

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Published by imladylox
I created the following document to help first timers, work their way through the process of canning meat. These instructions were specifically written for the Presto 23-quart pressure cooker.
I created the following document to help first timers, work their way through the process of canning meat. These instructions were specifically written for the Presto 23-quart pressure cooker.

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Published by: imladylox on Apr 03, 2009
Copyright:Attribution Non-commercial

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08/04/2013

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Pressure Canning Processing Steps
Wash jars by hand or in the dishwasher.
Prepare food.
o
Cut or dice meats.
o
Precook meats.
o
Add flavorings etc.
Place canning rack on the bottom on the canner.
Fill pressure cooker with water to bottom line, 1 inch deep, (approximately 3quarts) + add 2 tablespoons white vinegar to the water in the canner.
Set canner on heat.
Place Mason jar lids in small saucepan add water, place on heat and boil.
Fill each jar with prepared food leaving 1 inch headspace at top of jar.
o
Cold foods in cold jars.
o
Hot foods in hot jars.
If adding liquid to the food, remove any air bubbles.
o
Use a Non-Metallic spatula.
Clean the top of the Mason jar making sure it is free of debris or nicks.
Place boiled jar lid on the Mason jar and tighten cap firmly with a ring.
Set jar in the canner.
Place jars loosely to allow for even steam circulation.
Place canning rack between rows of jars if you plan on stacking jars within thecanner.
When canner is full, place lid on the canner and tighten securely.
Turn heat to high.
Allow steam to build and vent for approximately 10 minutes.
Place the pressure regulator/jiggler on the vent pipe.
Allow pressure to build to 15 lbs.
Processing time begins when pressure gauge registers the correct pressure.
o
Processing time starts all over if pressure ever drops below 15 lbs.
Turn heat down or regulate heat to maintain 15 lbs. pressure.
o
Every stove is different. It may take some experimenting to determine the best setting on your stove for pressure regulation.
o
Your best heat setting for pressure regulation is:_____________________ 
Meat processing times vary.
o
Pint jars – 15 lbs pressure - 75 minutes
o
Quart jars – 15 lbs pressure – 90 minutes
At the end of the processing time, turn the burner off and slide canner off the heatsource.
Let pressure drop on its own.
When pressure has completely dropped remove the pressure regulator/jiggler from the canner.
Wait 10 minutes before removing the lid from canner.
Gently remove jars from the canner.
o
CAUTION: Contents inside the jar may still be boiling.
Set jars upright on a cooling rack or thick cloth, approximately 2-3 inches apart.

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