Granny used both of these canning methods to process her canning. So that you may one day try these recipes, I have added this information. History Note: Not all foods were available all year round because the pioneers had no refrigerators or freezers to keep things fresh. Canning, preserving, pickling, and smoking were used to keep foods for periods of time without perishing or becoming rancid. At harvest time, the women were kept busy for hours canning and preserving, and storing all the surplus harvest brought to her. Nothing could be wasted since her family depended on the stored items to help them through the winter.
This method is best for low-acid foods like meat, seafood, and most vegetables except tomatoes. If you combine high and low-acidic foods, it is considered low-acidic.
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Pressure canner
Glass preserving jars, lids, and bands (always start with new lids)
Common kitchen utensils, such as a wooden spoon, ladle, and paring knife
Quality ingredients (fresh vegetables, meat, poultry or seafood)
Jar Lifter
Home Canning Funnel
Bubble Freer and Headspace Tool
Pre-heat your canning jars in hot (180°F) water. Keeping jars hot prevents them from breaking when filled with hot food. Leave lids and bands at room temperature for easy handling.
Add 2-3 inches of water to your pressure canner. Bring to a simmer (180°F).
Prepare the desired tested low-acid preserving recipe.
Use a Jar Lifter to remove the pre-heated jar. Fill jar one at a time with prepared food using a Jar Funnel, leaving headspace recommended in the recipe. Remove air bubbles, if stated in the recipe, by sliding the Bubble Remover & Headspace Tool or rubber spatula between the jar and food to release trapped air. Repeat around jar 2-3 times.
Wipe the rim and threads of the jar using a clean, damp cloth to remove any food residue. Center lid on the jar, allowing the sealing compound to contact the jar rim. Apply band and adjust until fit is fingertip-tight. Place jar in canner. Repeat steps 4 and 5 until all jars are filled. Ensure that water level is 2-3 inches high (or per recommended in manufacturer’s manual).
Lock the canner lid in place, leaving vent pipe open. Adjust heat to medium-high. Allow steam to escape through vent pipe for 10 minutes or until steam forms a constant flow to ensure there is no air (only steam) left in the canner. Close vent using weight or method described for your canner. Monitor and adjust heat to achieve the recommended pressure.
Maintain the recommended pressure for the time indicated in tested preserving recipe, adjusting for altitude. Turn off heat. Let canner stand undisturbed (do not remove the weighted gauge) until pressure returns to zero. Wait 10 minutes, remove weight and unlock the lid, tilting away from yourself. Allow jars to cool for an additional 10 minutes.
Move jars from pressure canner and set upright on a towel. This will prevent jar breakage that can occur from temperature differences. Leave jars undisturbed for 12 to 24 hours. DO NOT retighten bands as this may interfere with the sealing process.
Inspect lids for seals. There should be no flex when the center is pressed. Remove the bands and attempt to lift lids off with your fingertips. Properly sealed lids will remain attached. If a lid fails to seal within 24 hours, immediately refrigerate the product. Clean canning jars and lids, label and store in a cool, dry, dark place for up 18 months.
Canning, 2001