Home Canning Magazine


Low Acid Foods

Regardless of their origin, vegetables, meat, poultry, game, seafood, soups, stews and vegetable recipes without added acid are low acid foods. All low acid foods must be heat processed at a temperature of at least 116°C (240°F ) to eliminate the risk of botulism. The only way to achieve this temperature is in a pressure canner.

Attention to detail and use of reliable tested recipes are always essential to achieve good tasting, safe products.

Home canners have a choice of two kinds of pressure canners. Always refer to the manufacturer's instructions for specific instructions on operating a pressure canner.

WEIGHTED GAUGE

Weighted gauge pressure canners have weighted gauges to regulate 5, 10 or 15 pounds (34, 68 or 102 kPa) pressure only. They do not regulate pressure between these levels.

When the recommended pressure is reached on a weighted gauge canner, the weight begins to jiggle or rock. Every time the weight rocks, small amounts of air and steam are exhausted. This ensures that the canner holds a constant pressure.

Weighted gauge canners do not need to be monitored as constantly as dial gauge canners. The rocking noise indicates pressure is being maintained. Weighted gauge canners also do not require checkups for accuracy.

DIAL GAUGE

Dial gauge pressure canners show the pressure inside the canner on an exterior gauge. With dial gauge canners the pressure and/or temperature inside the canner can be measured more precisely than with weighted gauge canners. This is an advantage at high altitudes.

Dial gauge canners must be watched constantly to ensure the recommended pressure is maintained. The gauge must also be tested regularly to ensure that it is measuring pressure accurately.

When pressure canning at high altitudes, adjust the pounds or kPa pressure. The processing time does not change.

Step by Step Pressure Canning of LOW ACID Foods

Vegetables, meat, poultry, game and seafood are low acid foods which must be processed in a pressure canner to eliminate the risk of botulism.

Step 1

Wash mason jars in hot soapy water and rinse well. Discard any cracked or chipped jars.

Step 2

Place rack in pressure canner; add 2 to 3 inches (5 to 8 cm) water. Place jars in canner; heat water to a gentle boil. Keep jars in canner until ready to fill.

Step 3

Boil Snap Lids 5 minutes to soften sealing compound and sanitize lids.

Step 4

Prepare food as directed in recipe.

Step 5

Pack food into a hot jar leaving 1¼ inch (3 cm) head space.

Step 6

Add canning liquid leaving 1 inch (2.5 cm) head space.

Step 7

Remove air bubbles by sliding a rubber spatula between jar and food. After removing air bubbles be sure to read
just head space to the level indicated in the recipe.

Step 8

Wipe jar rim removing any stickiness.

Step 9

Center Snap Lid on jar. Apply screw bands just until fingertip tight. FINGERTIP TIGHT allows some `give' between the Snap Lid and jar. This allows rising steam, created inside the jar during heat processing, to be exhausted.

Step 10

Return jar to rack in canner. Allow space for steam to flow around jars. Repeat for remaining food and liquid. Lock canner lid in place, leaving vent open. Place canner over high heat. Allow steam to escape steadily for 10 minutes (venting canner).

Close the vent, using the weight or method described for your canner. Regulate the heat to achieve and maintain the recommended pressure. At altitudes up to 1,000 ft (305 m), PROCESS at 10 lbs (68 kPa) pressure in a weighted gauge canner or 11 lbs (75 kPa) pressure in a dial gauge canner for specified time for food and jar size.

Step 11

When processing time is up, remove canner from heat. Let canner stand undisturbed until pressure drops to zero. When dial gauge registers zero or when no steam escapes when weighted gauge canner's weight is nudged, wait 2 minutes -- then remove cover, tilting cover away from self. Remove jars from canner. Place in a draft-free place.
Do NOT RETIGHTEN screw bands.

Step 12

Cool 24 hours. Check for vacuum seal; sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.

HIGH ALTITUDE ADJUSTMENT for Pressure Canning

At high altitudes, adjust pounds or kPa pressure. Processing time does not change.



DIAL
GAUGE

WEIGHTED
GAUGE

feet meters lbkPa lbkPa
01,000030511751068
2,0004,0006101,200128215102
4,0006,0001,2201,830138915102
6,0008,0001,8302,440149515102



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