Pressure Canning Basics: Fearless Food Preservation-Whether pressure canning or using a water bath canner, home-canned food is a gift you give yourself. Learn how to use a pressure canner to ...

Inspect and clean pressure canner lids so they will seal properly, which is critical to ensure a high enough temperature will be reached to destroy the bacterial spores created by C. botulinum.

However, it’s super important to use this method only for high-acid foods. Low-acid foods canned this way might not be safe.

Use only standard, home canning jars that seal properly, are durable for repeated use and safe to use in pressure canners. Inspect for nicks, cracks or chips, especially around the sealing edge. Jars ...

Then use tongs to remove the lids and bands from the boiling water, place lids carefully on jars, and tighten the bands. Test dial-gauge pressure canners annually to ensure accuracy. Many local ...

Use your knife and cutting board to trim off excess fat from the pork tenderloin. Slice tenderloin across grain into 1/2 to 1 ...

Or use commercially prepared cleaner and follow directions on label. Spray counter tops and sink with bleach solution. Let air dry. Wash hands. Inspect jars for chips and cracks. Wash jars in hot ...

(Learn more about botulism here.) In order to safely can low-acid foods we need to use pressure canners to achieve the necessary temperature to kill spores. Pressure canners may also be used to ...