Pressure canning instructions

  • Pressure canning instructions Dinah

    Where can safe and reliable instructions (including high and low altitude canning) be found for canning?

  • My pressure cooker came with detailed instructions for canning.

  • National Center for Home Food Preservation

    The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods.

  • The Ball Complete Book of Home Preserving includes a section that does just what you're asking. It also provides a large collection of excellent recipes and general tips and tricks.

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Related questions and answers
  • My mother left me a cookbook that is the most amazing one I have ever seen. It is approx 1700 pages, the last pages are missing on my copy. I remember the cover, which is long gone, was green. It is definitely American as it has instructions for dressing American game. Also includes canning, preserving and pickling. As well as freezing, menus, diet patterns, a homemaker's handbook for purchasing fruits and vegetables. Also instructions on stretching the food dollar. So my question is how or where can I find out the name of this cookbook?

  • Currently canning some banana peppers. I have a large stock pot set up with a 3 jar canning rack. I just finished a round of jars in the stock pot and the water was boiling. How cool should I let the water get before I put the next round of jars in to start heating up? I don't want to break my jars by putting them into the pot when its too hot. I realize this is an inefficient way to do this, but I don't have another pot big enough to heat my jars (the only other one that is close currently has my hot vinegar solution in it).

  • I made citrus sugar a while ago (basically chopped up lemon rinds in a canning jar with sugar) and have now decided to remove the lemon before giving the sugar away. So far I have tried wrapping the mixture in 2 layers of cheese cloth and scraping/sifting the sugar out from the bundle but this takes a long time and the cheese cloth develops holes that the rind also goes through. Is there an easier way to accomplish this?

  • I'm considering canning some fruit compotes to use with yogurt, and the recipe I want to use (which was not designed with canning in mind, found here: ) calls for cornstarch to be used to thicken everything up. Now, I do not have a pressure cooker, so I would be doing this with a water bath canner, and I'd like to know if the cornstarch is going to lower the acidity of the fruit mixture, or if I should use some other thickening agent or method. Thanks!

  • I want to bottle (and store) about 16 oz of barbcue drippings I captured from cooking brisket. Do I have to use the "pressure canning" method to can the drippings, or can I just bottle it using the boiling water bath method? I would prefer the latter. But either way, do I need to add citric acid to make it safe? And if so, how do I know how much to use?

  • I am in the midst of canning a variety of items that require either boiling water bath processing or pressure canning. I usually use a two part lid and screw band (Ball or Kerr) with jars, but this year I found some really pretty jars made by Quattro Stagioni, that have one piece lids. There are directions for canning included, but they don't really advise whether the lids are appropiate for pressure canning. I am hoping that someone may have experience and can lend their advice to me.

  • I picked my pears Labor day weekend like I always do but when I went to can them the following weekend only about 1/4 of them were ripe. Now the rest are all very ripe and there is no way I can get to canning them until Sunday (4 days). What is the best way to prevent them from being over ripe by then?

  • When using strawberries to make a preserve (canning process), they become limp and lose colour Is there a way to avoid this?

  • Over a year ago I made flavored sugars and have recently remembered them. They are basically a sealed container (canning jar) with a cinnamon stick, lemon/orange zest, vanilla bean/pod, or a combination of two of the aforementioned.

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