Pressure canning can seem intimidating when you are just learning how to preserve food. You’ve probably seen scary canning disasters on the internet or heard old granny tales of canners exploding in the kitchen.
Today’s pressure canners are much safer than the canners our grandmothers used prior to 1980. With the scientifically tested recipes that we have at our disposal, the risk of botulism from home canned food is minimal, too.
No matter whether you have a dial gauge pressure canner or a weighted rocker gauge pressure canner the steps to successful pressure canning are the same.
Add water to your canner according to the owner’s manual. Put the lid on the canner. Bring the canner to a rapid boil and exhaust for at least 10 minutes. Bring the canner up to the correct pressure for your altitude. And time the process.
Check out my post on Attainable Sustainable and you’ll find 15 tips that will give you confidence pressure canning low acid foods like vegetables, fish, seafood, and meat. When you follow these tips and you’ll be well on your way to confidently pressure canning in your kitchen.
So don’t be intimidated by the scary stories you’ve heard about the “dangers” of pressure canning. You can learn this homestead skill and preserve the food that you grow on your homestead.
See my post on Attainable Sustainable: