Final Steps of the canning process
Ok, now back to work! Lets continue.
If you've decided to can low acid foods, it's going to a bit more expensive and even more complicated. That doesn't mean it's not worth doing, it just means you really need to get set up well. And you really need to be careful to follow the manufacturer's instructions on your specific pressure canner.
First, you'll need a pressure canner. These can get expensive so you might want to see if you can find one at a second hand store, or even a local co-op that will lend them out. You'll also need a jar lifter, which if you just bought one for the previous canning session then you're already saving money!
Once again you'll need a funnel to help with filling the jars. It will save a lot of time in cleaning off the rims if you have one of these, so they're worth investing in simply as a time saver. You'll want a spatula for removing air bubbles, and a magnetic lid lifter if you can find one. They save on burned fingers, and at the end of the day they're worth it.
Now the next few steps are the same as they were when you can high acid foods.
First, prepare your recipe according to the instructions. Make sure you follow the recipe exactly and use the recommended processing time for the food you're canning. The times do vary, depending on what you're canning, so stick with what it tells you to do. Also, make sure the jar's you're using are for canning. Because canning jars usually have thicker lips on them and this will prevent them from cracking from the heat. Not every jar is a canning jar and it's better to make sure now than to have to clean up the mess later on in the process.
Next you want to thoroughly wash all your jars, lids and bands. Make sure that they're all in good shape without any scratches or dings in them. Check to make sure your lids and bands are clean and free from rust.
Once the jars are clean, you need to heat them in a hot pot (not boiling hot) but still very hot water. Keep the lids in a smaller pot so that they're easy to get to with your magnetic lid lifter, if you're lucky enough to have one.
In the past when I canned, I simply ran my jars through the dishwasher and put it on steam, which heated the jars up really well and kept them hot till I was ready to use them. I'm not sure that that's as sanitary as using the hot water bath, but at the time I only had one pot to cook with. And the jam I was making turned out really well. The whole purpose behind heating the jars first, is it prevents them from breaking later when you put them into the boiling water.
Here's where things start to differ from the Boiling Water Bath way of canning.
Next you need to get the pressure canner ready to go. Put the rack in at the bottom and fill it with 2-3 inches of water. Place over medium high heat and bring it to a simmer, not a boil yet, just a good strong simmer.
Fill your jars according to the recipes directions, making sure to leave the appropriate headroom-usually about 1/2 an inch.
Run your spatula between the jar and food, removing any air bubbles that might have been trapped inside. Clean your rims with a clean, damp cloth. This allows for a better seal and prevents any contaminants getting into your food.
Remove your lid from the hot water, using that magnetic lid lifter if you're lucky enough to have one. I know Ball makes a really good one, and I've seen them in most quality cooking stores. Then go ahead and apply the band tight but not too tight, because you will want to get it off later.
Go ahead and place the jars in the pot, again using the funny looking jar lifter. Fill the pot up and then make sure it still has the recommended amount of water in it. The recipe should tell you exactly how much it calls for, but usually it's only 2-3 inches. Because the pressure cooker uses steam to heat the jars, not a boiling water bath. Lock your lid in place, but leave the vent open.
You want to release all the air before you close it. Once you notice only steam coming out close the vent, add your weighted gauge and begin to adjust the heat to achieve the temperature you need for your recipe. Make sure you follow the specific instructions for your recipe, and for your pressure canner.
Once you've processed for the recommended time, at the appropriate pounds per pressure go ahead and turn off the heat but don't remove the weighted gauge. I said DON'T remove the gauge! I don't mind cheating a bit when it comes to the other type of canning, sometimes I don't let the jars sit in the water and cool like they're supposed too. But I don't cheat at all with a pressure canner. Make sure you read and follow the manufactures directions and instructions!
Those instructions will most likely tell you not to remove the gauge or fiddle with the canner until the pressure drops to zero on its own.
Then follow the manufacturer's instructions before removing the weight and unlocking the lid. Make sure you let the jars sit at zero pressure for a couple minutes before removing things. To be safe, make sure you remove the weight and the lid while the pot is tilted away from you.
Now it's safe to go ahead and remove the jars. Again, just like in the hot water bath, you'll need to set them somewhere and leave them undisturbed for about 24 hours. Once time has passed, check the lids for good seals.
Lids should be slightly indented and should not "pop" when you push on them. If the seal isn't good, you can go ahead and start the whole process all over. Or if that seems too overwhelming, just eat it for dinner and be done with it.
Congratulations! You have successfully preserved food using a pressure cooker. Now your food won't go to waste, and you can be proud of sticking with it. In the months to come you will be glad you did.