How to Pressure Can.
So after you get everything sterilized and your jars all ready to process here's what you need to do!
*With Pressure Canning you do not need as much water as a Bath Canner. Just a few inches (two will work).
*Make sure your water has been on a simmer while you have been getting your jars ready to process
*Place your jars in your canner
*Seal your canner
*If your jars are lukewarm or your water is not hot enough simply open your valve and wait for your canner to start steaming. Once it has steamed for ten minutes close off your valve and let the pressure start to build.
*Once the pressure has reached ten pounds you must keep it there for however long the recipe says. Perhaps it says to can for 90 minutes. Than you must regulate the temperature of your burner to keep the pressure at ten pounds. Too high and you can bust jars, blow your oven up (I'm not shitting you this can happen). Too low and you can mess up your food.
*Pay attention and don't leave the room. Pressure builds up very fast. Drop your heat down little by little to adjust or put it up little by little to adjust.
*Once the allotted time has come to an end. Shut your burner off and let the pressure drop. Here's the thing. This is a part that many people do differently, but the ONLY safe way to do it is to turn the heat element off and let the canner depressurize itself. I'm not even going to tell you how others do it. If the pressure drops too fast you can also break your jars so just shut off the burner ;)
That's Pretty Much It
By Donna Colbourne & Juanita Jordan
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