Pressure Process Jars
At 15:27 in
Homesteading Food Friday: It's simple, delicious and requires no fridge!
What happens here
Using jar tongs, carefully lift each filled and capped jar and place it into the pressure canner, which contains warm water. To ensure all air is released, slightly tilt each jar as it's lowered into the canner. If you don't have enough filled jars to fill the canner, add extra jars filled with just water to ensure even heating and pressure. Once all jars are inside, securely place the pressure canner lid and lock it down. Ensure the safety tab on the lid pops up, indicating the canner is locked. Turn the stove burner to medium-high heat. Place the 5-pound pressure weight (jiggler) onto the vent. Once the jiggler begins to consistently 'ch-ch-ch-ch' (not violently), set a timer for 5 minutes. After 5 minutes, turn off the heat and allow the pressure canner to cool naturally without removing the jiggler or forcing depressurization.
Goal: Safely process the filled jars in the pressure canner to sterilize and seal them.
Tools and materials
- Jar Tongs — Placing jars into the canner
- Pressure Canner Presto — Processing the jars
- Pressure Weight — Regulating and indicating pressure
- Stove — Heating the canner
- Timer — Timing the canning process
- Filled Jars Homemade — Jars containing tomato juice to be processed
- Water Tap water — Filling empty jars for even heating if canner isn't full