Quick Answer
When using a pressure canner, common mistakes to avoid include failing to follow safe processing times and pressures for specific foods, neglecting to sterilize equipment, and not ensuring the canner is properly sealed.
Insufficient Sterilization
Sterilize your pressure canner, tools, and utensils thoroughly before use. Submerge the canner in hot water or run it through a dishwasher to remove any residue. Always check the manufacturer’s guidelines for specific sterilization recommendations. Failure to sterilize can lead to spoilage and contamination. For meat canning, a 10-15 minute hot water bath is often sufficient.
Incorrect Pressure and Processing Time
Check the recommended pressure and processing time for specific meats in reputable canning guides, such as the USDA Complete Guide to Home Canning. For example, ground meats typically require 60 minutes at 10 pounds of pressure, while larger cuts of meat may need longer processing times, such as 90 minutes. Always use a pressure gauge and follow the recommended times to ensure safe canning.
Improper Sealing and Lifting
Ensure the pressure canner’s lid is properly sealed before heating. Check the seal by ensuring the lid does not move when the canner is shaken. When lifting the pressure canner, always do so slowly to avoid sudden releases of pressure. Use a canning funnel to fill jars with food, and avoid overfilling to prevent spills and contamination.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.