A brief overview of pressure canning with specific directions for canning meats and beans.

1. Pressure Canning Basics

2. When is it necessary?
• Preserve low-acid foods in mason jars that
can be stored on the shelf
• Foods include: vegetables, meats, dried beans
• Provides protection against botulism – DEADLY
toxin
• Botulism toxin can develop in an anaerobic
environment with moisture and low acid

3. Equipment – Accurate Pressure Gauge –
Pressure Canner test periodically with County
Extension agency
Lid sealed with a rubber gasket
- Replace gasket and over Metal on Metal
pressure plug every two years With Clamps

4. Equipment –
Mason Jars, Lids
and Rims
Clean
Free of nicks and cracks
Do not use mayonnaise jars
Jars that have been stored for
several years without use may
be too brittle and will break in
the canner

5. Safety Rules
• Use Canner on a level surface with reliable
heat source – where you can change
temperature as necessary
• Before each use – check vent pipe by holding
up to light and making sure it is clear
• If overpressure plug blows – turn off heat and
allow pressure to return to zero on it’s own.
Do not simply replace plug, but determine
why pressure built up to a dangerous level

6. Step by Step Instructions
• Fill jars with food product
• Wipe rims and place lids on according to
manufacturer’s directions
• Place jars on rack in canner. If your canner is large
enough, you can double stack the jars.
• Pour 3 quarts boiling water over bottles and turn on
heat source
• Place on lid and keep on high until steam escapes from
vent pipe
• Allow steam to vent for 10 minutes before placing
weight on vent pipe

7. Step by Step instructions
• Pressure will climb after weight is on vent pipe. Keep
on high heat until appropriate pressure is reached (13
lbs)
• Begin processing time after pressure has been reached.
• DO NOT LEAVE CANNER DURING PROCESSING. Adjust
heat as necessary to maintain proper pressure.
• At the end of processing time, turn off heat and allow
pressure to drop to zero. DO NOT QUICK COOL
• After canner has cooled, remove lid and jars.
• Once jars are cool and lids are sealed, wash
jars, label, and store on shelf.

8. Canned Chicken
• Fresh, not
frozen, boneless/skinless
breasts are easy to work
with
• Cut raw chicken into
pieces and put in jars
within 1 inch of top
• Add ½ tsp salt per pint
• DO NOT ADD LIQUID
• Place lid and rim on jar
• Process in canner for 75
minutes and 13 lbs
pressure

9. Raw Pack Beef
• Boneless roasts are easy to
work with
• Trim raw meat and cut into
pieces
• Pack into mason jars to
within one inch of rim
• Add ½ tsp salt per pint
• Put on lids and screw bands
• Process in canner for 75
minutes at 13 lbs pressure
• 90 minutes for quarts

10. Hamburger
• Brown hamburger (large
amounts of hamburger can be
cooked in a steamer)
• Pack hot into jars – gently
press to fit more meat into jar.
• Add 3 TB liquid per jar (water
and meat drippings)
• Add ½ tsp salt per pint
• Wipe rims of jars and put on
lid and screw band
• Process for 75 minutes at 13
lbs pressure (90 minutes for
quarts)
• I could have packed more
hamburger into this jar before
canning

11. Sausage Links
• Brown sausage in pan (it is
not necessary to cook
completely)
• Add some water to meat
drippings
• Pack links in jar (12 per pint)
• Add 3 TB liquid per pint
• Put on lids and screw bands
• Process for 75 minutes at 13
lbs pressure (90 minutes for
quarts)

12. Canned Beans
Before soaking
• Wash and sort dry beans and canning
• Put ½ cup dry beans in pint
jar. Cover with water
• Allow beans to soak for 12-
18 hours
• Drain water, rinse beans
and fill with fresh water
• Add ½ tsp per pint
• Put on lids and screw bands After
• Process for 75 minutes at 13 Processing
lbs pressure (90 minutes for
quarts)