Steam Pressure Canning
Low-acid foods must be processed in a steam pressure canner.  In order to destroy all bacteria, their spores and the toxins they produce, low-acid foods must be heated to a temperature of 240 ° F and held there for the time specified by the recipe. Because the steam inside the canner is pressurized, its temperature exceeds the boiling point of water.

Steam-Pressure Canner Features
Lid – Locks or clamps securely onto the base and may be fitted with a gasket, vent pipe and safety valve.

Gauge - Dial or weighted, the gauge measures the pressurization of the canner.

Dial Gauge - must be tested for accuracy prior to each canning season. If the gauge registers high by 1 lb. or more it must be replaced. Should the gauge be inaccurate, all of the bacterial spores that emit toxins may not be destroyed during processing.  Your county Cooperative Extension Service or the manufacturer of the canner will be able to tell you where to go to have your gauge tested for accuracy.

Weighted Gauge – exhausts small amounts of steam during the entire processing period. The movement of the weighted gauge during processing indicates pressure is being maintained at the selected pounds of pressure. The weighted gauge does not require testing, for accuracy.  A three-piece weighted gauge and some styles of a one-piece weighted gauge have adjustments for 5, 10, and 15 pounds pressure. A onepiece weighted gauge that does not adjust for different pressure levels is designed to process only at 15 pounds pressure. When using a one-piece weighted gauge that processes only at 15 pounds pressure, follow manufacturer’s instructions.

Steam –pressure processing is essential for canning meats, poultry, sea foods, vegetables, and low-acid combination recipes. Please follow these steps when processing food in the steam-pressure canner.

Steam-Pressure Processing
1. Put canner rack inside canner base. Add 2 to 3 inches of water. Heat water to a simmer (180° F).
2. Prepare recipe using a tested recipe.
3. Fill jars with food and liquid if called for
4. Eliminate air bubbles
5. Wipe rim of jar to remove any particles of food
6. Place simmered lid and ring on jar and tighten.
7. Place jars on canner rack immediately after each jar is filled. Lock canner lid securely in place.  Leave vent pipe or petcock open.. Adjust heat to medium-high setting until steam flows evenly from the vent pipe or petcock.  Exhaust steam from the canner for 10 minutes.
8. Place weight on vent pipe or close petcock. The canner should pressurize in about 5 minutes.  After the gauge indicates recommended pounds of pressure have been reached, adjust the heat to maintain pressure for the entire processing period. Set timer according the recipe processing time.
9. After the processing period is complete, turn off heat. Allow the canner to cool naturally. Don not remove the weighted gauged or open the petcock until the canner has depressurized and returned to zero pressure.
10. Remove gauge or open petcock. Unlock lid and lift it off the canner base being careful that steam escapes away from you. Let canner cool 10 minutes before removing jars.
11. 1Remove jars from canner. Place jars on a towel and let rest for 12 to 24 hours before testing to see if they are sealed.
12. Label and store in a cool dry place. If the food did not seal, place in the refrigerator and use within 2 to 3 days.

If you live above sea level you must adjust the amount of pressure according to your altitude.

Steam Pressure Canning Altitude Adjustment Chart

56 East Main Street
Rexburg, ID 83440
info@basicliving.com
888-656-0411

www.basicliving.com

www.survivalsuperstore.com

www.basiclivingstore.blogspot.com