Topic
Pressure canning
Low acid foods must be pressure canned by a tested recipe. The pressure depends on your altitude and the type of gauge; the processing time comes from the recipe and does not change with altitude.
- Weighted gauge
- 10 psi to 1,000 ft, 15 psi above
- Dial gauge
- 11 to 15 psi by altitude
At sea level water boils at 212 F, which is not hot enough for low acid foods. A pressure canner reaches about 240 F at 10 to 11 psi, the temperature the USDA tested processes rely on. Higher up, air pressure is lower, so the canner needs more pressure to reach the same temperature.
Use the pressure by altitude tool to find the setting for your gauge, then take the processing time from the tested USDA or NCHFP recipe. Test a dial gauge for accuracy before each canning season; many county Extension offices can help.
Vent the canner for 10 minutes before closing the vent or adding the weight, and follow the maker's instructions for water depth. NCHFP does not recommend electric multicookers for pressure canning.
Common mistakes
- Using a recipe that has not been tested, or changing the jar size or ingredients.
- Skipping the venting step, which leaves air in the canner and lowers the temperature.
- Using an untested dial gauge, or ignoring altitude.
Pages on this topic
- Why jars break in a pressure cannerWhy do jars break in a pressure canner? Thermal shock, a missing rack, old or chipped jars and cooling too fast, and how to prevent each one next batch.Fix
- What size pressure canner do I need?How to choose a pressure canner size: the USDA four quart jar minimum, what fits in common sizes, stovetop weight limits, and when a bigger canner is worth it.Explainer
- What foods need to be pressure canned?Which foods must be pressure canned: low acid vegetables, meats, beans, soups and stocks above pH 4.6, what a water bath can handle, and what not to can at home.Explainer
- Weighted gauge vs dial gauge pressure cannersWeighted gauge vs dial gauge pressure canners: how each reads pressure, USDA altitude settings for each, and why dial gauges need a yearly test.Comparison
- Can you pressure can on a glass top stove?Can you pressure can on a glass top stove? Often yes, if your range maker allows it. Check weight limits, burner size, flat canner bottoms and heat cycling first.Explainer
- Pressure canner vs water bath cannerPressure canner vs water bath canner: high acid versus low acid foods, the temperatures each reaches, and why USDA says low acid foods must be pressure canned.Comparison
- Pressure canner vs pressure cooker: why only canners are safe for canningPressure canner vs pressure cooker: why USDA canning times need a canner that holds 4 quart jars, and how a canner can still cook dinner.Comparison
- Pressure canner losing pressure or leaking steamPressure canner losing pressure or leaking steam? Check the gasket, lid, vent pipe and heat, and follow USDA guidance to restart timing when pressure drops.Fix
- Pressure canner lid won't close or sealPressure canner lid won't close or seal? Check the gasket, alignment, lock pin and metal to metal seal, with fixes for Presto, All American and Barton.Fix
- How to get a pressure canner dial gauge testedWhy NCHFP says to test pressure canner dial gauges every year, where to get one tested near you, and what to do if your gauge reads high or low.How-to
- Pressure canner altitude chartUSDA pressure canner altitude chart: the psi to use by elevation for weighted gauge and dial gauge canners, and why the tested recipe still sets the time.Explainer
- Jars not sealing after pressure canningJars not sealing after pressure canning? Rim residue, headspace, siphoning and old lids explained, plus the USDA rule: reprocess within 24 hours or refrigerate.Fix
- How to use a pressure cannerHow to use a pressure canner step by step the USDA way: water level, venting 10 minutes, reaching pressure, timing, natural cool down and checking seals.How-to
- How much water goes in a pressure canner?How much water to put in a pressure canner: what USDA and canner makers say about depth, water temperature, and why jars are not covered like a water bath.Explainer
- Electric vs stovetop pressure cannerElectric vs stovetop pressure canner: convenience, jar capacity, price and testing status, with the NCHFP position on electric canners stated plainly.Comparison
- Can you pressure can in an Instant Pot?Can you pressure can in an Instant Pot or other multicooker? Why NCHFP does not recommend it, what the canning button does and does not mean, and safe options.Explainer
- All American vs Presto pressure canner compared model for modelAll American vs Presto pressure canners: metal to metal seal vs gasket, gauges, capacity, stove fit and price, using only the Amazon listing facts.Comparison
Gear for this topic
- Best pressure canners for home canningPressure canners compared by pot size, quart and pint jar capacity, gauge or regulator type and stove fit, using only what each listing states.Gear guide
- Best pressure canners for glass top and induction stovesSeven pressure canners for smooth-top, induction or no stove at all, compared by capacity, jar counts, stated heat source and pressure control.Gear guide
- Best large pressure canners for quart jarsLarge pressure canners compared by pot size, quart and pint jar capacity, pressure control and stove fit, using only facts stated in each listing.Gear guide
- Best electric pressure canners comparedElectric pressure canners from Presto and Carey compared by pot size, stated jar capacity, canning modes and controls, with the NCHFP position noted.Gear guide