How To Use A Weighted Gauge Pressure Canner

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How To Use A Weighted Gauge Pressure Canner

Some pressure canners are regulated with dial gauges and some are regulated with weights. If your pressure canner has a dial that attaches to the top, check out this video to see a different set of instructions: https://www.youtube.com/watch?v=M0GFijAePiI

There are 2 primary types of home canning: Water bath canning & pressure canning.
Water bath canning can be a great way to preserve some foods; however, low acid foods such as vegetables, meats, poultry and seafood require special handling.

That special handling is what we refer to as pressure canning. It prevents spoilage from the bacteria that can cause Botulism.

What we do is add steam to the canning environment; that’s going to allow us to raise the temperature inside the canner past the boiling point of water (which is 212° F / 100°C), up to as much as 250°F / 121°C.
Prolonged exposure to higher temperatures is required to DESTROY the spores that cause Botulism.

Remember, when pressure canning:

• Use ONLY tested recipes
• Follow instructions CAREFULLY
• Stick to required processing times EXACTLY!

Materials Needed:

In this video we'll just be doing a 'practice run' with our pressure canner. This will help ensure you understand how the weighted gauge pressure canner works before actually canning anything. Once you're comfortable using your weighted gauge pressure canner, we think you'll agree that canning with it is super, super easy!

Here's what you'll need for our pressure canning 'practice run':

• Weighted gauge pressure canning setup
• Stovetop canner (we're using a GraniteWare 20 qt. pressure canner)
• Canning Rack
• Jar lifter
• 4-6 Pint jars filled with water only
• Lids for your jars (new)
• Rings for your jars

Directions:

1. First make sure you have all the components for your weighted gauge pressure canner.
1. Pressure canner body (large pot)
2. Pressure canner lid (with lid gasket sealing ring)
3. The pressure regulator and additional weights
4. Canning rack
2. Next, ensure everything is in working order.
   1. Hold the lid up to the light and make sure you can see through the vent pipe in the middle.
   2. If there is any obstruction in the vent pipe, simply insert an unfolded paper clip in the pipe to clear it.
   3. Also check the other nuts and components on the underside of the lid and make sure they're clean as well.
   4. Finally, make sure the lid gasket sealing ring is tucked securely in the groove.
3. Start the pressure canning 'practice run' by:
   1. Filling the canner with 3 quarts of water.
   2. Placing the canning rack over the edges of the canner body.
   3. Putting our jars filled with water on the canning rack and lowering it into the canner. (Normally these would be filled with our soup or meat or whatever it is we're canning.)
   4. And finally, putting the lid on the canner (align the arrows and turn clockwise).
4. Next place the canner on a level burner (either gas or electric will work).
5. Turn the burner to a relatively high heat setting, and heat the canner until a steady stream of steam begins to escape through the vent pipe.
6. As soon as the steam is flowing steadily, set a timer for 10 minutes.
7. Once the time is up, place the regulator, with the appropriate amount of weight on it, on top of the vent pipe. (Your recipe will indicate how much pressure you should use. For this 'practice run' we're using 15 psi.)
8. Once the cover lock has engaged, you'll notice the pressure regulator begin to rock (at first it may go slow or it may go really fast).
9. Turn your heat down to low or almost low. Adjust as necessary until the pressure regulator is rocking in a nice consistent pattern.
10. Once the regulator is rocking consistently, set your timer for the time required in your recipe.
11. When the processing time is complete, turn off the burner and leave the pressure canner alone.
12. Let the pressure come down on its own. (With the GraniteWare canner that is usually between 8-15 minutes.)
13. Once the locking pin has released, carefully remove the pressure regulator and the weights and let the canner sit for an additional 10 minutes.
14. Then loosen the lid and remove it. Lift the lid towards you to shield yourself from any residual steam.
15. Remove your jars with a jar lifter and place them on a cloth or a wooden cutting board.
16. Leave jars alone overnight to allow them to cool completely.
17. Remove the rings and check the seals.
18. Label and date your jars.
19. Store the jars until ready for use or for sharing with family and friends!

Now that you've mastered how to use a weighted gauge pressure canner, it's time to start canning-- for real!

Look for other videos and recipes on how to pressure can meat, fish and more, here at The Mason Jar Suite.

Happy Canning!

Frequently Asked Questions and Quick Tips!

Never be afraid to ask!

1. Will my canner explode?
   
   ANSWER: All pressure canners are designed with failsafes and protective features. The newer your canner, most likely, the more failsafes exist. Your pressure canner’s safety features are very important to the safe operation of the canner. Be sure to familiarize yourself with these features by reading the instruction manual that came with your pressure canner.
   
   Modern pressure canners include the following safety features. Features may vary, depending on the make/model of pressure canner you’re using.
   1. Lid gasket sealing ring
   2. Locking lid
   3. Backup lid lock (that activates when there is pressure in canner and releases when the pressure has dissipated)
   4. Backup safety valve (there may be more than one of these depending on the make/model of your canner)

Rest assured that if for some reason the pressure on your canner got too high, the backup safety would release the pressure inside the canner and avoid the possibility of any ‘explosion’.


2. Can I use my canner as a pressure COOKER?
   
   ANSWER: While many pressure canners may be used to pressure cook, it’s always good to check your instruction manual to ensure the manufacturer recommends it for this use. If your pressure canner can also be used to pressure cook, then utilizing it in this way may just be matter of personal preference—since pressure canners tend to be much larger than pressure cookers.


3. Can I use a pressure COOKER to can food?
   
   ANSWER: A pressure cooker was not built to do either of the following, both of which are critical components to pressure canning and safe food preservation.
   1. Monitor pressure/temperature accurately
   2. Maintain a specific pressure over time

In addition, a canner needs to be large enough to hold at least 4 quart jars. While this may be true of some pressure cookers, a large pressure canner takes longer to come to pressure and cool down again, and that time is factored into the processing time required for safely canning low acid foods. Complete USDA canning times and recipes are available at the National Center For Home Food Preservation, www.uga.edu/nchfp.

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