Introduction to Home Canning

Also extremely useful would be a jar lifter - remember, you will have to take those jars out of the boiling water. Other useful utensils for canning would be a wide mouthed funnel and large spoons. As for the jars themselves, buy jars especially made for canning - do not use empty jars from jam, mayonaise, etc. You will also need a supply of rings and lids which are widely available or may be included when you buy a set of canning jars. An important rule to remember is to use a new lid each time you preserve a jar of food. Do not reuse lids! Rings, however, can be reused.

To do pressure canning, you will obviously need a Pressure Canner which boils the water and keeps the steam confined until it builds up pressure until the temperature reaches 240 degrees FF. Food is processed at a certain poundage between 11.5 and 15 pounds. The poundage you use is based on your altitude as follows:

2,000 - 3,000 feet 11.5 pounds 3.000 - 4,000 feet 12 pounds 4,000 - 5,000 feet 12.5 pounds 5,000 - 6,000 feet 13 pounds 6,000 - 7,000 feet 13.5 pounds 7.000 - 8,000 feet 14 pounds 8,000 - 9,000 feet 14.5 pounds 9,000 - 10,000 feet 15 pounds If you don't know your altitude, contact your University Co-operative Extension, City Hall, etc.

There are many different brands of Pressure canners to choose from, but some of the most reputable brands are Presto, Mirro and Kuhn Rikon(Duromatic). It pays to get a well designed and quality pressure canner. Some of the cheaper models may give you problems with the lids - I have heard of lids popping off with some cheap canners. Complete instructions on using your canner should be included in the box. Make sure to read them carefully. If you have an older or used pressure canner without instructions, make sure to read next months article which will discuss how to use a Pressure canner in a step by step manner.

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