Canning Step by step Summary

1. Prepare food as needed: clean, cut, cook.(foods such as hamburger lump up if not precooked)
2. set out rings (bands), tongs, hot pads, towel, and a clean cloth
3. Sterilize jars (pint, quart, or half gallon; don't use cracked or nicked jars
4. Put NEW, never been used, lids in simmering water
5. Put food in jars leaving 1 inch room to the top. (And beans, seasonings, and fattier meats/broth need extra bubble room)
6. Add [sea] salt (other seasonings, sauce, etc. are optional; avoid sage)


7. Clean rim of jars, put on lids and rings, hand tighten
8. Place jars in Canner on a rack to avoid glass sitting on bottom, alternate secondary levels
9. Pour 2-3 inches water in Canner
10. Close lid and secure; Turn heat on to High
11. Turn down to Med. or Med Low (depending on stove top) when 15 lbs pressure is reached
12. Start timing from when pressure is reached.
13. Maintain pressure - keeping it steady so fluids are not drawn out
14. 10 minutes for tomatoes, 75+ for Meats, Read the manual for specifics



15. Turn off heat and allow pressure to come down - Canner specific, but when the indicator drops
16. Take off lid AWAY from you so that steam does not come toward your face and water on lid pours into the pot
17. Wearing hot pads, remove jars holding tightly with the tongs and set jars on a towel
18. Do not move them (&, do not tighten rings) until they are cooled
19. Clean Jars, check seals, and store until rotation time.
20. Re-do (or eat the food) any bottles that did not seal tightly.

See post below with Video (esp Part 2) for photos and more details.