Read the chosen recipe and prepare all equipment and ingredients required.
(For recipes requiring long cooking time:Steps 2-3 and 4 to begin 30 minutes prior to food jar).
Check the jars and make sure they are in good condition. Jars with damaged spouts should never be used for canning.
The “snap” lids must be new and closure bands should not be distorted.
Wash jars, lids and bands in hot soapy water. Rinse to remove all traces of soap and dry only the closure bands.
Place the “snap” lids in a small pot and keep them in very hot water but not boiling until used.
Prepare the canner by placing the grid at the bottom and pouring hot water up to the manufacturer’s recommended level.
Pressure canning does not require the jars to be sterelized before canning. If you wish to do it anyway, this is the step where it should be done by boilling the jars 5 minutes in a séparate pot.
Prepare the recipe chosen by following the instructions.
Fill the jars with the food. (when canning hot food, the jars must be warmed prior to this step)
Use a funnel for easy filling.
With a non-metallic utensil, stir the contents of the jar lightly to remove air bubbles. Check that the clearance between the food and the edge is observed. Adjust as necessary before closing the jar.
Wipe the rim to remove any food that may interfere with the formation of the vacuum seal.
Remove lid from the hot water bath and place on the neck of the jar. Center the lid with the magnetic wand.
Place a closure band on the neck. Screw the band being careful not to over tighten (you must allow air, which takes expension uder heat, to get out during sterilization).
Place the jar in the pressure canner.
Repeat for the other jars.
Check that the water level in the pot is at the level recommended by the manufacturer.
Close the lid (without the ventilation duct cap) of the pressure cooker and heat to bring water to a boil.
Allow steam to escape freely through the ventilation duct for 10 minutes.
Place the pressure cap on the pipe to keep the steam in the pot.
Monitor the pressure gauge and start the timer when the pressure recommended in the recipe is reached.
Adjust heat to maintain that pressure for the duration of treatment.
(The duration of treatment and pressure requirements vary greatly depending on the food. Always check in the recipe).
Treat jars for the time recommended in the recipe.
The pressure used should be adjusted according to altitude.
(Refer to the table in section 2.3 to determine the processing time required.)
At the end of the treatment period, turn off the heat.
Wait until the pressure has fallen to zero.
(VERY IMPORTANT: Never open an autoclave which is still under pressure)
Open the pot without moving the jars.
Let stand 5 minutes to acclimate the jars to the ambient air.
Using the clamps, remove the jars from the pot and place them upright on a towel.
Avoid handling the jars for 24 hours because at this stage, the lids are not yet sealed.
NEVER place the hot jars in the refrigerator or a cold air.
Check the lids (they must be curved inward) to confirm that the treatment was successful.
If a lid is rounded up, this jar is not properly sealed. It can be treated a second time or stored in the refrigerator for quick consumption.
Labels the jars, taking care to include the nature of the preparation and the date of canning.
The jars should be stored tightly sealed in a cool, dry place, away from light.
For most foods, it is strongly recommended for use within 12 months after canning.