1. Safe, Simple, Easy to Learn Pressure Canning
Empowerment Through Education
Hi, I’m ____________ an Extension Educator with Ohio State University Extension to talk about Preserving Food Safely.

2. Today’s Topics How to use a pressure canner
Learn to save the bounty of fresh produce all year long
Learn what spoils food
Use the principles of safe food preservation when using a pressure canner
Today’s topic is How to Pressure Can Food.
Home canning is just one way you can preserve fresh produce from a time of plenty (summer harvest) for a time of need (winter).
Understanding what causes food to spoil and following the proper steps and safety precautions for pressure canning will allow you to enjoy your home canned product in the months to come.

3. Basics for Handling Food Safely
Prevent bacteria from spreading through your kitchen.
Wash hands!
20 seconds before and after handling food
Sanitize!
Cutting boards, utensils, and countertops
Solution of 1 Tablespoon of unscented, liquid chlorine
bleach in 1 gallon of water
We will start with the basic principle of handling food safely. The most important thing is to make sure your hands are clean and then that everything in your kitchen is cleaned and sanitized. Use a solution of 1 Tablespoon of bleach to 1 gallon of water.

4. Before preserving any food consider the types of foods your family enjoys and the usefulness of the preserved product in your lifestyle.
Preserving food at home may require significant time, energy and money.
Before starting your preservation, it is important to consider the types of foods you plan to preserve and how they will fit into your family’s lifestyle. Only preserve those foods your family will consume within 1 year.

5. Methods of Food Preservation
Canning
Freezing
Drying
Fermentation
Methods: There are several ways you can preserve food in your home. They include canning (using boiling water or steam pressure), freezing, drying and fermenting. Choose the method that is right for you. This decision may be based on the type of food you chose to preserve.

6. Advantages of Food Preservation
Year round availability of foods
Less spoilage
Eliminate or reduce microbial hazards
Increased convenience
Advantages: The immediate benefits of preserving food are the elimination/reduction of spoilage microorganisms and inactivation of enzymes that cause further ripening. Long term benefits include the convenience of using your preserved foods and the ability to enjoy produce at its peak of freshness all year long.

7. Methods of Canning Boiling Water Canning
Used for “acid” foods, pH 4.6 or lower
Pressure Canning
Used for “low acid” foods, pH above 4.6
There are two approved methods for canning foods at home:
Boiling water canning
Boiling water canning is used for canning acid foods. At sea level, water boils at 212°F. As altitude increases, water boils at lower temperatures. Since lower temperatures would be less effective in killing bacteria, processing time would have to be increased as altitude increases.
Pressure canning
Pressure canning is only safe method for canning low acid canned foods. When canned under pressure, temperatures higher than the boiling point of water can be reached. These higher temperatures, like 240°F, are necessary to destroy spores of bacteria that cause botulism, a very deadly type of food poisoning, as well as spores of bacteria that cause spoilage.
Note to educators: pH is a measure of acidity; the lower its value the more acid the food.
[Have both types of canners, jars, lids, bubble freers, jar fillers, lid wands, etc. to show during or after the presentation.]

8. Canning Method
The canning method that is approved for a food depends on the type of food
Foods are divided into two main categories:
“Acid” foods
“Low acid” foods
The canning method that is approved for a food depends on certain characteristics of the food. For the purpose of canning, foods are divided into two main categories, acid foods and low acid foods.

9. “Acid” Foods pH less than 4.6 Generally all fruits
Tomatoes, with added acid
Sauerkraut and fermented pickles
Foods to which large amounts of acid are added
“Acid” foods are foods that contain enough acid to prevent the growth of the bacteria that causes botulism poisoning. This includes all fruits, tomatoes when additional acid is added and pickled and fermented products.
It is important to follow approved recipes for canning and NOT adjust the amount of ingredients in a recipe, as this may alter the pH level.

10. “Low Acid” Foods pH greater than 4.6 Generally all vegetables Meats
Poultry
Seafood
Soups
Mixed canned foods
“Low acid” foods contain very little or no acid. This includes all vegetables, meats, seafood and all mixed products such as soups and stews.
It is important to follow approved recipes for canning and NOT adjust the amount of ingredients in a recipe, as this may alter the pH level.

11. Why Do Low Acid Foods Have to be Pressure Canned to be Safe?
Clostridium botulinum!
C. botulinum forms protective, heat-resistant spores
Spores require higher temperatures for destruction.
Canning low acid foods in boiling water canners is ABSOLUTELY unsafe because 212° Fahrenheit is not high enough to destroy C. botulinum bacteria.
The reason low-acid foods have to be pressure canned is because of the risk of Clostridium botulinum poisoning. The bacteria that causes botulism is a spore former.
When conditions are not favorable for the organism to grow (high heat, dryness, etc.), the bacterial cell forms a protective structure called a spore. To destroy the spore, it takes a higher temperature than boiling. Water boils at 212 ºF. It must reach temperatures between 240 ºF and 250 ºF to ensure safety of the product. If the spores are not destroyed, they will germinate and produce a toxin in the food when it is stored on the shelf.
Food can contain the toxin without any visible signs of spoilage. It causes a very deadly type of food poisoning that begins usually within 72 hours after consuming the contaminated food. Symptoms can include digestive upset, blurred or double vision, difficulty swallowing or breathing, paralysis and eventually death. That’s why we are so careful to follow pressure canning directions when canning low acid foods.

12. Basics of Home Canning
Food is placed in a jar and is heated to a temperature that destroys microorganisms
The heat also inactivates enzymes that lead to food spoilage
After air is driven from the jar during heating, a vacuum seal forms upon cooling
Note for Educators: For more information, please see page 1-5 of the USDA Complete Guide to Home Canning (2015).

13. Reputable Sources USDA, Complete Guide to Home Canning, 2015
So Easy to Preserve, University of Georgia Cooperative Extension, Sixth Edition, 2014
National Center for Home Food Preservation
OSU Extension Ohioline Fact Sheets ohioline.osu.edu
Follow directions from a reputable source.
Use the following:
USDA, Complete Guide to Home Canning, 2015.
So Easy to Preserve, University of Georgia Cooperative Extension, Sixth Edition.
National Center for Home Food Preservation (
OSU Extension Ohioline Fact Sheets (ohioline.osu.edu).
Up-to-date methods and information should always be used; beware of information passed down from grandma or the next door neighbor.

14. UNsafe Methods of Canning
Open kettle
Oven
Microwave
Dishwasher
Steam*
Canning powders
Zinc lids
Jars with wire bales and glass lids
These are unsafe methods of canning food. New research has provided information on food safety. Always follow up-to-date reputable sources. If you have questions check with your local Extension office.
Each of these methods have been used in the past and may create a “sealed” jar, however current science has shown us that these are NOT safe methods for canning food.
The food may not reach high enough temperatures to destroy microorganisms, air may not be fully driven from the jar, seals may not be strong enough or may weaken over time, and zinc from lids may cause unsafe levels of zinc to leach into the food during storage.
* Canning in an Atmospheric Steam Canner may be safe. Please refer to Home Processing of Acid Foods in Atmospheric Steam and Boiling Water Canners research article found at

15. Equipment Needed for Pressure Canning
Jars & Lids
Pressure canner (dial or weighted gauge)
Canning rack
Jar lifter
Current safe canning recommendations
Basic equipment needed:
Canning jars and 2-piece lids
Pressure Canner with dial or weighted gauge and a rack
Jar Lifter so as to not burn yourself.
And, safe, current canning information, not prior to 2009
Note about smooth top ranges
Before canning on a smooth top range, please read the equipment manual.
Many manufacturers warn against canning on smooth top ranges.
Doing so may even void the equipment’s warranty.
Some of the concerns include:
Flat bottom pot contact
Scratching
Overheating protections and heat cycling
Matching burner size to pot size

16. Jars and Lids
Wash canning jars; don’t use if chipped, nicked or scratched – keep hot until used
Prepare 2-piece canning lids and ring bands by package instructions
Remove air bubbles (plastic knife)
Wipe jar rims with wet, clean cloth
Adjust two-piece lids; tighten fingertip-tight
To prepare jars for canning, follow these steps:
First, wash canning jars and check for chips, nicks and scratches. Jars with these imperfections may not seal or may break during processing. Jars may be washed in hot soapy water for processing times greater than 10 minutes. Jars should be sterilized for all jams, jellies, and pickled products processed less than 10 minutes.
Next, prepare 2-piece canning lids and ring bands according to package instructions for the brand you are using. You will normally place the lids in simmering water to soften the seal.
Fill jars with food product. We will talk about different fill methods in just a bit.
Remove air bubbles using a plastic knife or bubble freer so as not to scratch the jars.
Wipe jar rims with wet, clean cloth or paper towel to remove any food residue.
Adjust the two-piece lids; tighten until fingertip-tight. Do not use your whole hand to tighten the lids. Overtightening jar lids may cause them not to seal.
[Activity: Have jars, lids and ring bands. Let audience practice putting lids on and tightening.]

17. Canning Jars Glass, Mason-type intended for canning
Available in regular or wide mouth
Two-piece self sealing lids
Range from ½ pint to ½ gallon
Acceptable jars are glass, mason-type jars intended for canning. What we call single use or one-trip jars are not recommended because they can break during the canning process. Canning jars come in sizes from ½ pint to ½ gallon.
Note: Half-gallon jars are not for pressure canning. They are only recommended for processing apple and grape juice.
Jars NOT recommended for home canning:
Single use/one-trip jars
Metric measure jars
Wire bales & rubber rings
Zinc lids
Weck jars (A brand of jars made in Europe using metric measure, rubber rings and glass lids.)
There are no current researched recipes for these. Check NCHFP website for most current update or recommendations.

18. Preparing the Jars Wash jars, lids and bands
Sterilize in boiling water for 10 minutes*
Keep jars and lids in hot water until ready to use
Prepare lids according to manufacturer’s directions
Wash the containers in hot, soapy water and rinse, or wash in dishwasher.
*Sterilizing jars is only required when the product will be water bath canned for less than 10 minutes. Sterilizing is NOT required when pressure canning or procession 10 minutes or longer in a water bath. Sterilize the jars by boiling them for 10 minutes. If you are at an altitude of 1,000 feet or more, add one minute to the sterilizing time.
Keep the jars in the hot water until they are used to prevent the jars from breaking when filled with the hot product.
Wash and rinse all canning lids and bands. Prepare the lids as directed by the manufacturer.

19. Methods of Packing Raw Packing
Raw food placed directly into jar; boiling hot liquid added to cover the food
Carefully add jars to canner to avoid breakage from heat shock
Hot Packing
Food is cooked in liquid before packing; cooking liquid poured over food
Less floating of foods in the jar
Easier to pack, foods more pliable
Fewer jars needed
The first method is the Raw Pack.
This method is used for foods that lose shape when cooked. Place raw food directly in jars and pour boiling hot liquid over the food. Pack firmly, but don’t crush. Put lids on and they are ready for processing.
The second method is Hot Pack.
This is the preferred method for most foods. Food is cooked in liquid before packing. Cooking liquid is poured over food in the jar. The jar is fuller and therefore less floating of food occurs. Fewer jars are needed for this method.
NOTE: If directions only list hot pack instructions, then hot pack!

20. Headspace
The space in the top of the jar between the inside of the lid and the top of the food or liquid
Check directions for correct headspace for each food
1 inch to 1¼ inch for “low acid” foods
After packing and before putting on the lids, check the headspace – or the space left in the top of the jar between the top level of food or liquid and the lid.
If there is too little, food may bubble out during processing, deposit on rim and prevent proper sealing.
If there is too much, food at the top is likely to discolor and the jar may not seal properly because processing time not long enough to drive all air from jar.

21. Process Times Affected by:
Acidity of food
Preparation style of food
Composition of the food
Viscosity, tightness, heat transfer, starches/fats/bones
Temperature of food when jarred
Temperature of processing
Size & shape of jar
Each food has its own processing time. Follow directions carefully! Time will differ depending on the thickness of the food, the type of food, and the size of the jar. Remember that too little processing time or inaccurate pressure can cause food spoilage.
Acidity of food - Low acid foods must be pressure canned
Preparation style of food - size, shape (ex. meat in strips, cubes, chunks or ground)
Composition of the food - viscosity, tightness, heat transfer, starches/fats/bones
Temperature of food when jarred – raw pack or hot pack
Temperature of processing – process at 10 pounds or 15 pounds
Size & shape of jar – pint or quart

22. Acidifying Tomatoes
Most tomatoes have a pH between 4 and 4.6 (borderline for WBC)
Pints:
¼ teaspoon citric acid OR
1 tablespoon bottled lemon juice
Quarts:
½ teaspoon citric acid OR
2 tablespoons bottled lemon juice
Other:
The only way to safely can tomatoes in a water bath canner is by increasing the acidity slightly, so it is recommended to add citric acid or lemon juice to lower the pH
Least taste change with citric acid
- Add sugar to offset sour taste from lemon juice
It is suggested to add the acid directly to the jars before adding the tomatoes
The amounts listed on this slide at to be added to each jar, not to a canner-load
Excerpt from the USDA Complete Guide to Home Canning 2015 (page 3-5)
Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.

23. Caution! FOLLOW DIRECTIONS EXACTLY!
Altering tested recipes in any way may result in an unsafe product
Examples:
Adding extra sugar or fat
Having food pieces larger than called for in directions
Adding thickeners such as rice or noodles
FOLLOW DIRECTIONS EXACTLY!
The processing time listed in a tested recipe is the time required to thoroughly heat the contents. If you add extra sugar or fat, or if you do not prepare the food according to the directions, or if you add thickeners like starch, rice or noodles, this changes the time needed to achieve a thorough heating of the contents.
When canning, you cannot rush the process.
Note: Heat up and cool down times are a part of the process so don’t try to cool the canner down quickly by setting it under cold, running water.

24. Pressure Canners Flat rack in bottom Pressure regulator or indicator
Dial gauge or weighted gauge
Vent pipe for pressurizing
Safety valves or overpressure plugs
Safety locks when pressurized
Flexible gasket in lid or metal-to-metal seal
Whether purchasing your pressure canner new, receiving a hand-me-down, or finding it at an auction, your pressure canner should have the following:
Flat rack in bottom
Pressure regulator – dial gauge or weighted gauge
Vent pipe for pressurizing
Safety values
And gasket or tight metal-to-metal seal
For a dial gauge pressure canner, the gauge should be tested yearly. This service is provided in most Extension Offices. An Extension Educator will also inspect your canner for other safety features.
NOTE: There is a difference between a pressure canner and a pressure cooker. The recommendation for using USDA pressure processes for low-acid foods is to use a canner that holds at least four (4) quart-size jars. USDA does not have recommended processes for canning in a small pressure cooker. The research for USDA pressure processes for vegetable and meat products was conducted in pressure canners that are most similar to today's 16-quart or larger pressure canners. For more information on this topic visit:

25. Using Your Pressure Canner the First Time
Some parts may need assembling; see manufacturer’s directions
Become familiar with parts and their functions.
Clean to remove manufacturing oils.
cover, body & gasket
Parts are usually pre-lubricated.
Before EACH use: be sure vent pipes are clear and open
If you are using your pressure canner for the first time, check to make sure all the parts are in place. Follow some simple steps to assure that it is safe to use. Do a visual check and clean thoroughly.

26. Venting or Exhausting the Canner
As the water boils in the canner, the “empty” space becomes a mixture of steam and air
The temperature of a steam/air mixture is lower than the temperature of pure steam
Venting eliminates (“exhausts”) the air so processing takes place in a pure steam environment
Venting/Exhausting the canner is a process in which the “empty” space becomes a mixture of steam and air. The temperature of this mixture is lower than that of pure steam, therefore venting is a crucial step in the process of pressure canning. Processing times are based on this pure steam environment. Without proper venting, up to 30% of the sterilizing value of a 20-minute process may be lost.

27. Venting the Canner Directions
Steam must flow freely from the open vent-port in the lid for 10 minutes prior to pressurizing
After putting filled jars in the pressure canner, fasten the lid in place and leave the vent-port open
Turn the heat on high, when water boils, steam will start to come out of open vent
Once there is a constant, strong funnel of steam, then start timing 10 minutes
At the end of the 10 minutes, place weight or close petcock to start pressurizing the canner
To properly vent your canner, steam must flow freely from the open vent-port for 10 minutes before starting the pressure canning process. Follow the steps on this slide.

28. Altitude Adjustments
As altitude increases, temperatures decrease at a given pressure
As altitude increases, increase pressure
Dial Gauge:
ft: +1 psig
ft: +2 psig
Weighted Gauge:
1001 ft and above: +5 psig
Take into account the altitude where you live. Adjustments in pressure should be made according to the altitude. As altitude increases so should the pounds of pressure.
For additional information about the altitude where you live, go to US Geological Survey at: or your County Map Office.

29. Pressure Canner Processing
Have 2-3” of water in the canner
Place jars on rack in canner.
Put lid on canner with weight off or petcock open
Heat on high until steam flows from the vent-port. Continue for 10 minutes to fully vent/exhaust the canner
The next few slides will walk us through the pressure canning process. You may want to do this without jars once if it is the first time you are using a pressure canner in order to become familiar with the process.
Start by placing the rack in the bottom of the canner and adding 2-3 inches of water.
Place the jars on the rack. Make sure your canner is full. If you don’t have enough jars of food to fill the canner, add extra jars with water to take up the space.
Place the lid on the canner with the weight off or the vent-port/petcock open.
Heat on high until steam flows from the vent-port to vent/exhaust your canner.

30. Pressure Canner Processing
Place the weight on the vent-port or close the petcock.
Start process time once correct pressure is reached
Adjust pressure for altitude, if needed
Regulate heat to maintain a steady pressure at or slightly above the correct pressure
Turn off heat at end of processing
Let pressure drop to psig naturally
Remove weight or open vent-port, wait 10 minutes
After 10 minutes of venting, place a weight on the vent-port or close the petcock and your canner will start gaining pressure.
Once the proper pressure has been obtained, begin the processing time.
Remember to adjust pressure for the altitude if needed.
Regulate the heat to maintain a steady pressure.
At the end of the processing time, simply turn off the heat.
Let the pressure drop on its own. Do not try to cool the canner quickly.
Take the weight off or on a dial gauge, open the vent-port and wait 10 minutes to improve chances of creating a good seal on the jar
Time for the cooling process to 0 pressure:
Heavy-walled older canners: 30 min full of pint jars, 45 min full of quarts
Thinner wall newer canners: approximately 20 to 30 minutes

31. Pressure Canner Processing
Open canner carefully
Open the canner lid, tilted away from you so the steam does not come into your face
The steam, water and jars in the canner will still be very hot, even bubbling or boiling
Remove jars to padded surface or rack
Cool jars 12 to 24 hours, undisturbed
Check that jars have sealed
Next, open the canner carefully.
Do not attempt to remove the lid from a pressure canner until the pressure inside the canner is 0 and the pressure indicator has dropped/or lid lock mechanism has released.
When you take the canner lid off, tilt it away from your face. It will still be very hot. The water and the liquid in the jars will still be boiling. Carefully remove the jars from the canner using a jar lifter.
Take out the jars, using your jar lifter and place on a padded surface or rack to cool.
Let them set for hours. Do not retighten the rings.
The last step is to check to see that all jars have sealed. Listen for “pop”. The lid will curve inward, it won’t move when pressed. You can remove the outside ring before storage.

32. Storing Home Canned Food
Label and date all jars
Store in a cool, dry, dark place
Avoid temperature extremes
Use within 1 year for best quality
If the jars sealed properly, store the food in a cool, dry, dark place. Avoid storing canned items near heat pipes or in areas where they will be exposed to extreme hot or cold temperatures. For best quality, use home canned foods within one year.
If the jars do not seal, you can reprocess the food if you do so within 24 hours or you store the jars in the refrigerator overnight. In order to reprocess, you have to start over and reprocess using new lids. If you do not wish to reprocess, you can either refrigerate the food and use it within 3 or 4 days or you can freeze it for longer storage.

33. Storing Canner Thoroughly dry canner, lid and gasket.
Remove gasket from lid and store in canner.
Clean vent openings by running clean pipe cleaner or thin strip of cloth through them
Store canner with crumpled clean paper or paper towels in it
Wrap cover in paper and turn upside down on the canner bottom
It is important to store your canner properly at the end of the season. You may also lightly oil the metal parts.

34. Summary
Canning food is an excellent way to preserve the harvest of summer for months to come
Determine if the food is “acid” or “low acid”
Remember that pressure canning is required for “low acid” foods
Vent or exhaust the pressure canner before starting processing time
In summary, canning food is an excellent way to preserve the harvest of summer. By following some simple, safe steps, you can successfully pressure can your food to enjoy until the next harvest comes along.

35. Questions? Contact your local OSU Extension Office extension.osu.edu
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Roger Rennekamp, Associate Dean and Director, Ohio State University Extension
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36. This material has been peer-reviewed for statewide distribution.
Developed by OSU Extension Food Preservation Team:
Lisa Barlage, Educator, Ross County
Melinda Hill, Educator, Wayne County
Shawna Hite, Healthy People Program Specialist
Sanja Ilic, Food Safety State Specialist
Christine Kendle, Educator, Tuscarawas County
Katharine Shumaker, Educator, Holmes County
Nancy Stehulak, Educator, Henry County
Treva Williams, Educator, Scioto County

37. References:
United States Department of Agriculture (2015) Complete Guide to Home Canning.  Agriculture Information Bulletin No. 539.
National Center for Home Food Preservation.
Ohio State University Extension, Canning Basics,
Ohio State University Extension, Basics for Canning Vegetables,

38. Photo Credits Slide 3: Centers for Disease Control and Prevention
Slide 9: National Center for Home Food Preservation
All other photos were taken by the Food Preservation Team.
Updated May 2016