Pressure Canning

A Step-by-step Guide

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Pressure Canning: A Step-by-step Guide

Low-acid foods MUST be heat processed at a temperature of 116°C to eliminate the risk of spoilage caused by the bacteria Clostridium botulium and its toxin-producing spores. Pressure canning is the only way to fresh preserve at 116°C.

Suitable for…

Low-acid foods
- Vegetables, soups, stews, stocks, meats, poultry and seafood

Things you’ll need

Your preserving recipe and ingredients
A large, deep pot
A pressure canner
Mason jars with lids and bands (always start with new lids)
Clean, damp cloth

Water Bath Canning Steps

Wash jars, lids and bands in hot, soapy water

Sealing compound on lids should be complete, without scratches. Jars with existing cracks will prevent proper sealing and even break during canning.

Fill pressure canner with 2-3 inches of water and bring to a simmer

Refer to pressure canner manufacturer’s usage instructions

Pre-heat mason jars by immersing in another pot of hot (but not boiling) water until ready to use

Pre-heating the jars prevents cracking due to thermal shock. Lids and bands do not have to be pre-heated.

Remove mason jars from hot water and fill them with prepared food

Follow your recipe for the amount of headspace required, and whether air bubbles have to be removed.

Clean food residue from rims and threads of mason jars with a clean damp cloth

Place a lid centered onto the mason jar, then screw-on a band until the force of your fingers can turn them no more.

The bands hold the lid in place during canning while allowing air to escape. Hence, they should not be tightened to the extreme.

Place filled mason jars in pressure canner and bring to boil, while allowing steam to escape through the vent pipe.

Once there is a steady stream of steam escaping, vent for 10 minutes to ensure there is no air (only steam) left in canner.

Close the vent pipe, but continually adjust heat to maintain the recommended pressure prescribed by your recipe.

Turn off heat after the stated time and let the pressure reading return to 0 naturally

Do not remove lid or pressure gauge

Remove lid from pressure canner, but let the mason jars sit inside for another 10 minutes before removing them

Allowing the mason jars to cool prevents breakage from thermal shock.

Leave the mason jars undisturbed for 12-24 hours while the seal forms

Do not touch the lids or bands or it may interfere with proper sealing

Remove bands after 12-24 hours and check the seals by pressing the center of the lid

Lids should not flex up and down when center is pressed. The lid should not lift off if pried by fingertips. Mason jars that do not seal should be immediately recanned or refrigerated.

Share your recipe with us on Facebook and Instagram with the hashtag #MasonJarSG

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Water Bath Canning: A Step-by-step Guide
December 18, 2016

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