Pacific Northwest PNW 421 User manual

using and
caring for your
pressure canner
PNW 421
A Pacific Northwest Extension Publication
University of Idaho · Oregon State University · Washington State University

Contents
Canner types.......................................................4
Safety features ....................................................6
Caring for your pressure canner .........................6
The canner .....................................................6
Canner lid .......................................................7
Gaskets and sealing rings ..............................8
Petcock, vents, and weights...........................9
Replacing parts...............................................9
Using your pressure canner................................9
Steps for successful pressure canning...........9
Three serious errors in maintaining proper
temperature.............................................12
Storing your pressure canner............................12
Dial gauge inspection and accuracy .................13
For more information.........................................15
Before you buy a new or used pressure canner,
check to see that it has all these features:
· Instruction manual
· Rack for jars
· Lid that can be locked or clamped down tightly
· Accurate pressure gauge to register the
amount of steam in the canner
· Vent port that can be opened and closed to
exhaust air from the canner
· Replacement parts available from the company
· Safety fuse
The author—Marilyn A. Swanson, former Extension
Food Safety Specialist, University of Idaho
Trade names — To simplify information, trade names have
been used. No endorsement of named products is intended
nor is criticism implied of similar products not mentioned.
2

using and
caring for your
pressure canner
Pressure canning is the only recommended method for
canning meat, poultry, seafood, and vegetables. Using
boiling water canners for these low-acid foods poses a
real risk of botulism poisoning.
Botulism is caused by a toxin produced by bacteria
called Clostridium botulinum. These bacteria are very
hard to destroy at boiling-water temperatures (212°F at
sea level). At the higher temperatures of a pressure
canner, they are easier to destroy. Home pressure can-
ning recommendations are based on processing food at
240°F. All low-acid food should be processed at this
temperature.
At sea level, a weighted gauge canner operated at 10
pounds pressure per square inch provides an internal
temperature of 240°F. A dial gauge canner operated at
sea level, however, must be operated at 10.5 pounds
pressure to reach 240°F. We recommend operating dial
gauge canners at 11 pounds pressure at sea level
because it is easier to monitor this pressure on the
gauge. Higher pressures are needed to attain 240°F at
altitudes above sea level.
At a temperature of 240°F, the time needed to destroy
bacteria in low-acid canned food ranges from 20 to 160
minutes. The exact time depends on the kind of food,
the way it is packed into jars, and jar size. The exact
times provided in recipes for specific foods have been
determined by laboratory research. Be sure to use
them!
3

Canner types
A pressure canner is a specifically designed metal kettle
with a lockable lid used for heat processing low-acid
food. Those made before the 1970s were heavy-walled
kettles with clamp-on or turn-on lids; they continue to be
popular today. Redesigns of pressure canners since the
1970s have resulted in lightweight, thin-walled kettles,
mostly with turn-on lids.
All pressure canners have a jar rack, dial or weighted
gauge, vent port (steam vent) to be closed with a coun-
terweight or weighted gauge, and a safety fuse (fig. 1);
some have an automatic vent/cover lock. Many pres-
sure canners have gaskets or sealing rings made of
rubber or a similar material to prevent steam from
escaping between the lid and the kettle rim. Others form
a tight metal-to-metal seal with the use of clamping
mechanisms.
Fig.1.Modern pressure canners have a number of safety
features and either dial gauges (rear) or weighted
gauges (front).
4

Canners with 16- to 23-quart capacity (volume of the ket-
tle) are common and hold seven quart jars for canning.
The smallest canner that can be used safely is one that
will hold at least four quart jars. Use of pressure
saucepans with smaller capacities is not recommended.
The weighted gauge is a small round weight or disk
that is placed on the vent port to control internal pres-
sure. Weighted-gauge pressure canners exhaust tiny
amounts of air and steam each time the gauge rocks or
jiggles during processing. They control pressure pre-
cisely and need neither constant watching nor checking
for accuracy during processing. The sound of the weight
rocking or jiggling indicates that the canner is maintain-
ing the recommended pressure.
The single disadvantage of weighted-gauge canners is
that they cannot correct precisely for higher altitudes. At
altitudes above 1,000 feet, they must be operated at
canner pressures of 10 pounds per square inch instead
of 5, or 15 pounds per square inch instead of 10.
The dial gauge is attached to the cover and has a
needle to point to the amount of pressure inside the
canner. Remember to have your new dial gauge tested
before you use it. Dial gauges also should be checked
for accuracy before use each year.
If your dial gauge reads high or low by more than 2
pounds when tested at 11 pounds of pressure, it should
be replaced. If the reading is off by less than 2 pounds,
follow the recommendation of the person testing your can-
ner (see “Dial Gauge Inspection and Accuracy,” page 13).
Low readings cause overprocessing. If a gauge is read-
ing lower than it should, you can make adjustments to
avoid overprocessing, but they are not essential to safe-
ty. Gauges that read high cause underprocessing and
may result in unsafe food. Every pound of pressure is
necessary to reach the canner temperature needed for
producing safe food. Accurate gauges and adjustments
5

are therefore essential when a gauge reads higher than
it should. Gauges may be checked at many county
extension offices; contact the pressure canner manufac-
turer for other options.
Safety features
The vent port (steam vent) lets air out of the canner and
releases steam as needed. On weighted-gauge pressure
canners the weight on the vent controls the escape of air
or steam. Generally, dial-gauge pressure canners have a
petcock attached to the vent. A petcock releases steam
and air when open and holds the steam when closed.
The safety fuse,safety plug,safety release plug,or
overpressure plug is an important safety feature of
pressure canners. These are thin metal inserts or rubber
plugs designed to release pressure from the canner if
the temperature or the pressure becomes dangerously
high. Metal alloy plugs melt when the pressure gets too
high or the canner boils dry. Composition-type plugs are
blown out by excessive pressure. Both can be easily
and inexpensively replaced. Do not pick at or scratch
plugs when cleaning lids.
The metal rack is another safety feature of the pressure
canner. The rack keeps jars off the bottom of the canner
and prevents jar breakage.
The Underwriters' Laboratories (UL) seal means that
your pressure canner has passed certain standardized
tests for fire, electric shock, and related causes of acci-
dental injury. When buying a new pressure canner,
check for the Underwriters' Laboratories seal.
Caring for your pressure canner
The canner
Before each use, wash the canner with hot, soapy water
then rinse and dry it. Do not use strong alkalis such as
sodium hydroxide or lye, scouring powder, or baking
soda because they darken and stain aluminum.
6

Cool an aluminum canner gradually. Sudden changes of
temperature may cause the canner to crack or warp.
Never leave water or food in a canner; it may absorb
flavors and odors. Also, aluminum is porous and will pit.
After each use, wash the pressure canner with hot,
soapy water then rinse and dry it. Use fine steel wool to
remove particles from difficult-to-clean areas.
You can remove hard-water stains on aluminum with a
solution of water and cream of tartar:
1. For each quart of water, mix in 1 tablespoon cream
of tartar.
2. Pour enough solution into the canner to cover the
discoloration. Do not fill the canner more than two-
thirds full.
3. Seal the canner and bring the pressure to 10 pounds.
4. Remove the canner from the heat, and let it stand 2
to 3 hours.
5. Empty the canner, and scour its surface with fine
steel wool. Wash the canner with soapy water then
rinse and dry it.
Canner lid
Thoroughly clean the edges of the lid, and keep it free
from food.
Do not immerse the lid of a dial-gauge pressure canner
in water. Water can make the gauge rust or corrode.
Do not tip the lid of a dial-gauge canner upside down
when it is hot. Moisture may collect in the gauge.
Small steam leaks between the lid and kettle of a canner
will not interfere with processing if the correct pressure
can be maintained. If there are small leaks, you may
need to put extra water into the canner before process-
ing so it will not boil dry.
7

If the lid sticks or the canner leaks steam, try rubbing
the edges of the lid and kettle with a small amount of
cooking oil before sealing. If large amounts of steam
escape, check the gasket. A gasket that is worn,
stretched, or hardened should be replaced.
Gaskets and sealing rings
Handle canner lid gaskets carefully and clean them
according to the manufacturer's directions. Nicked or
dried gaskets will allow steam leaks during pressuriza-
tion of canners.
After each use of the pressure canner, remove the gas-
ket and wash it in warm, sudsy water. Rinse, dry, and
replace the gasket in the lid.
Gaskets on older-model canners may require a light
coating of vegetable oil once per year. Gaskets on
newer-model canners are prelubricated and do not need
oiling. Check your canner's instructions if you don't
know whether your gasket has been prelubricated.
Some gaskets can be reversed after a period of time to
ensure a tighter seal. A gasket that is worn, stretched, or
hardened should be replaced with a new one.
Inexpensive replacements are available at most local
hardware stores or household appliance centers. They
can also be ordered from the canner manufacturer.
Petcock, vents, and weights
Be sure the petcock, vents, and weights are clean.
Take off removable petcocks and wash and dry them.
Occasionally, soak these parts in vinegar and then wash
and dry them. You can further clean the vent port or
petcock opening by drawing a string or narrow strip of
cloth through it. Be sure to put all parts back together
correctly.
8

Replacing parts
Replacement gauges and other parts for canners are
often available at stores offering canning equipment or
from canner manufacturers. When ordering parts, give
your canner model number and describe the parts needed.
Using your pressure canner
Some stovetops or heat sources may be inappropriate
for pressure canning. Both Presto and Mirro pressure
cooker/canners are not designed to be used on an out-
door liquid propane burner or on a gas range over
12,000 BTUs because excessive heat will warp the can-
ner bottom. Mirro pressure cooker/canners are not
designed to be used on a flat top (glass or ceramic)
range because they have concave bottoms. On a flat
top range, a large area of the bottom will be out of con-
tact with the heat source, preventing the transfer of heat
and the buildup of pressure.
Steps for successful pressure canning
1. Put 2 to 3 inches of hot water in the canner (fig 2).
When canning fish or other foods with a long pro-
cessing time, add additional water (a total of 4 to 5
inches) to be certain the canner does not boil dry.
Place filled jars on the rack, using a jar lifter. Fasten
canner lid securely.
2. Leave the weight off the vent port or open the pet-
cock. Heat on high heat until steam flows from the
petcock or vent port.
3. Maintaining high heat, exhaust steam for 10 minutes
and then place the weight on the vent port or close
the petcock. The canner will pressurize in the next 3
to 5 minutes.
4. Start timing the canning process when the dial gauge
indicates the recommended pressure or when the
weighted gauge begins to jiggle or rock.
9

5. Regulate the heat under the canner to maintain a
steady pressure at or slightly above the correct gauge
pressure. The correct gauge pressure must be main-
tained for the entire processing time. If the pressure
drops below the target pressure, reset your timer and
process for the entire recommended processing time.
Quick and large pressure variations during process-
ing may cause jars to lose liquid. Generally, weighted
gauges on Mirro canners should jiggle about two or
three times per minute. On Presto canners, the
weighted gauge should rock slowly throughout the
10
Fig. 2. Steps for using your pressure canner.

11
process. Always read the manufacturer's instruction
sheet for how to check for proper pressure.
6. When the timed process is over, turn off the heat,
remove the canner from the heat if possible, and let
the canner cool enough to lose pressure. Do not try
to hurry the cooling process. Forced cooling may
result in spoilage. Cooling the canner with cold run-
ning water or opening the vent port before the canner
is fully depressurized may cause jars to lose liquid
and to fail to seal. Forced cooling may also warp the
lids of older-model canners, causing steam leaks.
Pressure loss in older canners should be timed.
Standard-size heavy-walled canners require about
30 minutes when loaded with pints and 45 minutes
when loaded with quarts. Newer thin-walled canners
cool more rapidly and have vent locks. These can-
ners are depressurized when their vent lock pistons
drop to a normal position.
7. After the canner has lost pressure, remove the
weight from the vent port or open the petcock. Wait
10 minutes, unfasten the lid, and remove it carefully.
Lift the lid away from you so that the steam does not
burn your face.
8. Remove jars with a lifter, and place them on a towel
or cooling rack. Allow the jars to cool undisturbed at
room temperature for 12 to 24 hours.

Three serious errors in maintaining proper tem-
peratures
1. Internal canner temperatures are lower at higher alti-
tudes and can result in underprocessing. To correct
for altitude, operate canners at the increased pres-
sures specified below for altitude ranges above
1,000 feet:
Weighted-gauge pressure canner
Sea level to 1,000 feet—use 10-pound weight
Above 1,000 feet—use 15-pound weight
Dial-gauge pressure canner
Sea level to 2,000 feet—11 pounds pressure on dial
2,001-4,000 feet—12 pounds pressure on dial
4,001-6,000 feet—13 pounds pressure on dial
6,001-8,000 feet—14 pounds pressure on dial
2. Air trapped in a canner lowers the temperature and
results in underprocessing. The highest volume of
trapped air occurs in processing raw packed foods in
dial-gauge canners. These canners do not vent air
during processing. To be safe, vent all types of pres-
sure canners for 10 minutes before pressurizing them.
3. Dial gauges can be inaccurate. Have your dial
gauge checked each year before use.
Storing your pressure canner
Before storing your canner, make sure it is clean and
dry. Air should reach the inside of the canner to prevent
a stale odor from forming. Put crumpled papers inside
the canner. Wrap the lid in paper or place it in a paper
bag.
Turn the lid upside down in the canner instead of seal-
ing the canner shut. If storage space is available, place
the lid in a paper bag and store it right side up on a
shelf.
12

Dial gauge inspection and accuracy
This form can be used with a master gauge testing unit
(Not for use with maximum thermometers)
Dial gauges should be checked for accuracy and overall condition
every year prior to the beginning of canning season. If you use your
dial gauge canner throughout the year, check it at the same time
every year.
DATE:____________________________
CONDITION OF GAUGE: Good Rusty Broken, cracked
Interior moisture Cover too scratched to read
Comments:__________________________________________
ACCURACY OF DIAL GAUGE: (psi = pounds per square inch)
When MASTER reads 5 psi, YOUR GAUGE reads_____psi.
When MASTER reads 11 psi, YOUR GAUGE reads_____psi.
When MASTER reads 15 psi, YOUR GAUGE reads_____psi.
RECOMMENDATION:
If your gauge reads high or low by two (2) pounds (psi) or less, you
may use it with the following compensation: (check one)
If your gauge reads up to two (2) pounds higher than the
master gauge, you must add the amount of difference to the
required pressure so you donʼt underprocess your food.
For example, if the MASTER gauge reads 11 psi and your
gauge reads 12 psi (1 pound higher than the master gauge),
process at 12 psi when the instructions say 11 psi, or 13 psi
when the instructions say 12 psi, or 7 psi when the instruc-
tions say 6 psi, etc.
If your gauge reads up to two (2) pounds lower than the mas-
ter gauge, you may subtract the same amount it differs from
the required pressure. (In this case, you may also use the
pressure stated in the instructions for added safety.)
For example, if the MASTER gauge reads 11 psi and your
gauge reads 10 psi (1 pound lower than the master gauge),
you may process at 10 psi when the instructions say 11 psi, or
11 psi when the instructions say 12 psi, or 5 psi when the
instructions say 6 psi, etc.
If your gauge reads high or low by more than two (2) pounds, replace.
Note: These recommendations for adjustment are based on information provided
by National Presto Industries, 2002, in instructions for Presto Testing Unit 81288.
Source: National Center for Home Food Preservation, 5/07

For more information
Instructions for pressure canning specific foods are
available in the following Pacific Northwest extension
publications, available through extension offices of the
University of Idaho, Oregon State University, and
Washington State University:
PNW 172, Canning Vegetables
PNW 194, Canning Seafood
PNW 300, Canning Tomatoes and Tomato Products
PNW 361, Canning Meat, Poultry, and Game
PNW 450, Home Canning Smoked Fish
Complete listings of current PNW publications can be
found on the following web sites:
http://pubs.wsu.edu/
http://extension.oregonstate.edu/catalog/
http://www.cals.uidaho.edu/edcomm/catalog.asp
15

Pacific Northwest extension publications are produced cooperatively by the
three Pacific Northwest land-grant universities: Washington State University,
Oregon State University, and the University of Idaho. Similar crops, climate,
and topography create a natural geographic unit that crosses state lines.
Since 1949, the PNW program has published more than 600 titles, preventing
duplication of effort, broadening the availability of faculty specialists, and sub-
stantially reducing costs for the participating states.
Published and distributed in furtherance of the Acts of Congress of May 8
and June 30, 1914, by University of Idaho Extension, the Oregon State
University Extension Service, Washington State University Extension, and the
U.S. Department of Agriculture cooperating.
The three participating extension services offer educational programs, activi-
ties, and materials without regard to race, color, national origin, religion, sex,
sexual orientation, age, disability, or status as a disabled veteran or Vietnam-
era veteran, as required by state and federal laws. University of Idaho
Extension, Oregon State University Extension Service, and Washington State
University Extension are Equal Opportunity Employers.
To order additional copies:
In Idaho, [phone], [email protected]
In Oregon, [phone], http://extension.oregonstate.edu/catalog/
In Washington, [phone], http://pubs.wsu.edu
Published 8/92; Reprinted 7/00,10/03, 7/06, 7/07; Revised 9/08;
Revised 7/10; Reprinted 2/12
$1.50