Pressure Canning Basics

I have a tiny freezer built into the ancient refrigerator in the apartment I rent in the Boston metropolitan area. I am often cooking and enjoy the benefits of homemade stocks and soups. However, with my freezer being so small I had no way to store stocks, stews, pates, etc. I discovered pressure canning as a solution.

Pressure canning is different than the hot water bath canning your grandparents or parents did. Pressure canning was invented to preserve meat products at home. Pressure canning may be used for jams, jellies, tomatoes, or pickles and will speed up those processes; however, it is not necessary for them. More specifically, pressure canning is for low-acid foods. When doing water-bath canning the acid in the fruit or added in the form of vinegar destroys yeast, mold, enzymes, and bacteria that can be harmful to us humans; however, when preserving products containing meats the acid is not present. A more technical approach is to say any food to be canned with a pH over 4.6 must be done so in a pressure canner.

The advantage of a pressure canner is that it is a sealed environment in which the pressure increases as the temperature increases. Remember the ideal gas law from chemistry class? The nasty bacteria we need to kill when preserving our food dies at 240°^F. That equates to an internal pressure of about 10 psi. There are adjustments for pressure canning at high altitudes.

Presto 1755 16-Quart Aluminum Pressure Cooker/Canner Review

I started off with the Presto 1755 16-Quart Aluminum Pressure Cooker/Canner. It is the least expensive of the available models and nearly the smallest too. It is not a small tool however. It rivals my All-Clad 12-Quart Stockpot in physical size and outweighs it too. This model will fit 10 pint-sized jars or 7 quart-sized jars. I often use ½-pint-sized jars and can fit 14 of these smaller jars. This has been a great pressure canner that can also be used as a pressure cooker. The only downside to this economy model the way in which the pressure is regulated.

Pressure Control

Pressure canners have two methods of controlling the pressure in the vessel. The easiest method is to have a gauge display the internal pressure and have you, the user, regulate the heat source under the canner. Once the canner is at your desired pressure you have to regulate the burner temperature to maintain your desired pressure. Technically, if at any time during the canning process the pressure falls below the desired mark you should restart your time. This is the method used by Presto.

There is an easier method to control pressure in the canner. This is accomplished by using a specific weight on the vent pipe. A different weight is used for each desired pressure. You simply turn up the heat under the canner and the once the pressure inside the canner reaches the desired level the weight on the vent pipe relieves excess pressure. This is the system used by All-American. This is not to be confused with an over-pressure relief which is a safety that is on all pressure canners regardless of manufacturer.

Canner Size

I have found that 14 pint-sized jars is hardly enough to preserve one batch of chicken stock. Therefore, I have to run several batches through the canner. This is not a problem, though is a demand on my time. Canning chicken stock takes 10 minutes; however, that doesn’t include the time to heat the water in the canner to boiling, evacuate the canner with steam for 10 minutes, and allow it to cool down on its own after the canning is done. In reality, one batch of 14 jars takes almost an hour. Most of that time is unattended, but your pressure canner will be tied up. When canning stock I find the larger Presto 1781 23-Quart Aluminum Pressure Cooker/Canner to be better as it can hold 26 half-pint sized jars.

With either canner you’ll want the basic jar lifter and funnel included in Back to Basics 286 5-Piece Home Canning Kit

Jar Size

I live alone; though cook a lot and entertain frequently as well. I am not a typical bachelor in the kitchen. I started pressure canning with chicken stock. I was tired of buying a big box of stock at the store, using ½ to 1-cup in a recipe and 3-weeks later tossing out the rest. Consequently, when I can stock, I use ½-pint sized jars. The canning procedure requires 1-inch of head-space when canning; therefore, a ½-pint sized jar will hold exactly ¾-cup of liquid and still have the required 1-inch of head-space. I love the ¾-cup serving size. I find myself frequently using a bit of stock here or there in place of water since it is so simple to open a small amount. If a recipe calls for more stock I simply open more cans. The jars and bands are reusable; however, the lids are not. The lids are very inexpensive to replace though.

After canning chicken stock in ½-pint sized jars I moved onto beef stock also in the same size jar. Beef stock lead me into canning beef stew, specifically Julia Child’s Boeuf Bourguignon and also her onion soup. Both recipes are in her first book Mastering the Art of French Cooking, Vol. 1 .

For the Boeuf Bourguignon I use the quart-sized jars and for the onion soup I use the pint-sized jars. I find that a quart of Boeuf Bourguignon will amply feed one very hungry cyclist, or, more reasonably, two people adequately. A pint of onion soup is amazing to warm up with for one person on a cold evening.

Resources

There are two very reliable and extensive resources for pressure canning recipes if you don’t already have an idea of what foods you want to preserve. Firstly, the website CanningUSA.com has several great recipes and instructional videos. I have made their pork and rabbit pates and absolutely love them. I gave them away as Christmas gifts this year and they were very well received. Additionally, it is fantastic to have homemade pate sitting on your shelf for any occasion. Secondly, every canner should have a copy of Ball Complete Book of Home Preserving

Summary

Your choice of canners really comes down to two aspects. Firstly, do you want a 16-quart size and potentially have to do multiple batches or go with the monstrous 23-quart size? Secondly, do you have either Presto or All-American to choose from. Presto is less expensive, has a sealing system that has a life-limited gasket, and requires to to manage the heat source. All-American is more expensive, more durable and easier to use. Here are the options:

Smaller Canners

Larger Canners

I ended up with the Presto 16-quart and an All-American 21-1/2-quart.