Pressure Canning Basics: Fearless Food Preservation

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by Tim Nauman
Learn how to use a pressure canner safely, and you'll save money on groceries all year long.

Some of us were lucky to learn food preservation skills at home, on long, hot summer days that now exist as fond memories. Many of us weren’t so lucky. Pressure canning in particular is a source of anxiety for new food preservers. The equipment may seem foreign, and if you aren’t careful, you can end up with food that’s unsafe to eat. Do respect food safety guidelines, but do not fear the useful technology that is pressure canning.

The Two Main Types of Canning

The easiest way to can foods — and the best place to start — is with simple water bath canning. With this method, jars are processed at the boiling point — 212 degrees Fahrenheit at sea level — which is hot enough to kill molds, yeasts and harmful bacteria, and to deactivate enzymes that lead to food spoilage. The boiling point is as high as you need to go to can foods that contain enough acid to prevent further microbial growth. These high-acid foods (pH 4.6 or lower) include most fruits, as well as some other foods to which acid has been added. Jams, jellies and vinegar pickles are good foods for beginners to can. Go to our canning resources page to learn more about water bath and pressure canning recipes.

Chicken Soup Wth Vegetables

If you really want to save money and become more self-sufficient, eventually you’ll graduate to pressure canning. With a pressure canner, you can preserve all kinds of low-acid foods (pH higher than 4.6), from green beans, venison and tuna to chicken soup, chili and spaghetti sauce. Two readers reported that they even employ the pressure canner to put up chicken feet and homemade dog food.

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