How To Use Pressure Cooker For Canning?
Canning is a science therefore that has many theories and recipes that stand the test of time, even with the use pressure cooker for canning at home level; there are rooms for innovation, which might stand against time. The process of canning is done using a specially designed vessels fitted with accessories like temperature monitors, pressure gauges, humidity sensors, etc. The equipment and the time taken for canning will ensure the safety of the canned foods for consumption.
As the pressure formed inside the pressure cooker is much lesser than what is required for canning, and then is wiser not to choose pressure cooker for canning. However, soft tissues could be canned with pressure cooker as the penetration of the steam will be much easier and therefore, you may be requiring only the correct pressure that can be offered by the pressure cooker. Other reasons why you cannot can with a pressure cooker because the metal of the pressure cooker are much lighter and the vessel is smaller in size.
In contrast, the pressure cookers manufacturers say that you can can with the use of pressure cookers, and there are some other directions and procedures, which do not stand the test time, could be adopted for small scale canning for a home business.
The use of pressure cooker for canning is usually allowed for canning low acid foods that require lesser temperature to kill the targeted spoiling microbes for preserving foods. Some of the low acid foods will include red meat, seafood, poultry, milk, fresh vegetables, except tomatoes, have acidity level of 4.6 or higher. Therefore, the maximum temperature that could be raised inside a pressure cooker, nearly 240 F permits canning them. In addition, all of these tissues should be soft and the bones and cartilages containing portions of red meat should be removed.
The process of steam pressure canning in simple steps are as follows:
Fill the canner with 2 to 3 inches of water, and place the canning foodstuff in covered jars where they will remain for the rest of their life.
Tighten the canning lid and close the pressure or steam vault once steady steam flow occurs. Wait for another 2 to 3 minutes, and maintain the desired pressure inside the vessel by adjusting the flame and the pressure gauge.
When the time of canning is over, switch off the flame and allow the cooker to cool off, which eventually dies off the pressure inside the pressure cooker. Then slowly release the steam to flow out by opening the pressure vault and open the cooker for removing the jars to seal them airtight and follow the rest of the procedures as instructed in your canning recipe.
Video Credit 1: ehow.com