If you have ever felt intimidated by pressure canning, you are not alone. I remember the first time I pressure canned, I wouldn’t let anyone go into the kitchen until I was done and I hid behind a wall to check on it. Now that I think about it, it seems so silly but all that to say, I totally get you.
I created this pressure canning tutorial to help you feel confident in your skills and be able to stock your shelves with things like:
- Beans
- Meats
- Meals in a jar
- Corn/ carrots/beans
…and so much more. Let’s dive right in!
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This post is all about pressure canning for beginners
Table of Contents
What is pressure canning?
Pressure canning is the process of taking everyday foods and preserving them so they can stay on your shelf for 1-2 years. Pressure canning (unlike water bath canning) can be used for low acid foods like vegetables without pickling, meats and beans.
The pressure canner fills with steam that gets incredibly hot and kills the harmful bacteria. The jars then seal as they cool and so long as the lids are firmly on, you can store them on your shelves!
Why Should I learn the art of pressure canning?
Having a freezer full of meat feels amazing but you are subject to having power to run it. On the other hand, you can have all of the dry beans in your pantry but if you don’t have enough water to cook them in, they are null and void.
Pressure canning allows you to have variety in your diet, store foods for a long time and not be reliant on the power grid to keep you going. This is also a great skill to have if you do lose power and need to use up whats in your freezer quickly!
Which pressure canner should I buy?
I agonized over this decision. I went back and forth on the top pressure canners such as “Presto” or the “All American Canner.” I ultimately decided on the “For jars” pressure canner because it costs a fraction of the price of the other canners and is super user friendly!
I chose to buy the For Jars pressure canner because it locked into place easily without screws and “clicked” into place so I didn’t have to worry if it was actually sealed. I also liked that it could fit 2 layers of canning so I could do more at one time! If you are in the market for a pressure canner, this is a super beginner friendly place to start.
Basic equipment you need
- Jars: Of course you need jars (I usually can with pint sized jars for the size of our family but you can pressure can quarts as well.)
- New lids: You will also need new lids each time you can… buying in bulk is the best deal!
- A jar lifter so you don’t touch anything that is too hot!
- Canning funnels: Finally, a canning funnel is nice to have as it helps avoid a mess. I again purchased all of these items from “For Jars” and I couldn’t be happier!
To begin...
First, start out with a recipe you would like to can. I recommend canning something your family already enjoys eating so you know you will make use of the food! For us, I made bacon baked beans and canned chicken/ beef.
It is important to find a USDA approved recipe to begin with to ensure your food and family are safe while you learn. Ball and Bernardin both have tested recipes and the USDA website does as well. Follow the recipe exactly as written and do not add or take ingredients away. It was tested with the exact measurements so try to be accurate.
How to use your canner step by step
Jar preparation
Once you have your recipe made, you can move into the canning process!
- Start with clean jars. These do not have to be sterilized like you have to in water bath canning but they do need to be clean. I like to give mine a quick clean with soap and water.
- Fill the canner with 4 quarts of water (or whatever the recipe suggests!) and then place the clean jars inside to warm up while you finish your recipe. This is for hot packing. If your recipe is cold pack, do not place jars in the canner until they are filled.
Filling the jars
- Carefully take the jars out of the canner with your jar lifter, fill them to an inch headspace (from the top of the food to the top of the jar) using your canning funnel to reduce mess. Then run a butter knife along the edges and inside the food to get rid of all of the bubbles.
- Wipe the rims with a clean cloth soaked in vinegar and place on your lids. Screw your rings on finger tip tight (do not use any wrist action) and gently lower them into the canner. You want to avoid your jars touching the edges or each other.
Using the canner
- Place the lid on and allow all of the air to escape before clicking or screwing the lid into place. Turn the burner on high and allow it to come to temperature. There should be steam escaping from the vent hole.
- When there is a steady stream of steam, set a timer for 10 minutes to vent all of the air. When the 10 minutes is up, add your weight (the recipe and your altitude will tell you how many pound of pressure you need. For my altitude, I always need 15 pounds of pressure. When your canner comes up to pressure, the dial will show the corresponding number (15 for me) and the weight will begin to rock. You can start your timer now.
When the time is up
- Once the timer goes off, turn off the heat and allow your canner to come to normal temps naturally, not removing the weight. I like to let my canner cool completely before removing the jars. When you do remove the jars, do not hit them on anything or they can crack. The easiest method is leave them in your canner overnight to cool.
- Ensure all of the jars have sealed properly. You should not hear a “pop” sound when you press the top. If you do, that means the jar has not sealed. Get it re-canned within 12 hours or place it in the fridge to be used within the next few days.
Tips for beginners
If you’re new to pressure canning, it can feel like a lot at first, but it gets easier quickly. These are the things that helped me most when I was starting out:
Start simple
Choose a basic, straightforward food for your first batch (like beans or broth). You don’t need to jump into complicated recipes right away. Just focus on learning the process.
Follow tested methods
Pressure canning isn’t the place for guessing or improvising. Stick to trusted instructions for processing times and pressure levels, especially while you’re learning.
Don’t rush the process
This is one of those skills where patience really matters. Let the canner heat up properly, allow it to vent, and always let the pressure come down naturally at the end.
Expect a bit of a learning curve
It’s completely normal to feel unsure the first time. The sounds, the timing, the steps… it can feel like a lot. After a batch or two, it starts to feel much more routine.
Read your canner manual
Every pressure canner is a little different. Getting familiar with your specific model will make the whole process smoother and more predictable.
Stay nearby while canning
You don’t need to stare at it the whole time, but it’s important to keep an eye on your pressure and make small adjustments as needed.
It doesn’t have to be perfect
Your first batch doesn’t need to look Pinterest-worthy. Focus on doing it safely and correctly… everything else improves with practice.