Questions and Answers About Using a Pressure Canner
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Course
Using a Pressure Canner
Institution
Using A Pressure Canner
What Are the Steps for
Successful Pressure Canning?
(Read through all the instructions provided with your
equipment before beginning.)
1. Put 2 to 3 inches of hot water in the canner. Place fi lled jars on
the rack, using a jar lifter. Fasten the canner lid securely.
2. Leave weight of...
To safely can low-acid foods, you must use
a pressure canner. High temperatures are
needed to destroy heat-resistant bacteria
and their spores that can spoil low-acid
foods. Clostridium botulinum is a spore-
forming bacterium that can cause botulism,
a potentially deadly form of food poisoning.
Botulinum spores are on most fresh food
surfaces. They only grow in the absence of
air, so they are harmless on fresh foods. To
destroy bacteria and spores, temperatures
higher than the boiling point of water (212
degrees Fahrenheit) are needed.
Follow current recommended pressure
canning procedures to ensure a safe low-
acid product.
What Foods Must Be Processed
in a Pressure Canner?
Pressure canning is recommended for low-acid foods. Low-
acid foods are not acidic enough to prevent the growth of
bacteria and should be processed at temperatures of 240
degrees to 250 degrees, which is attainable with pressure
canners.
Low-acid foods include:
Julie Garden-Robinson, Ph.D., L.R.D. ● Red meats
Food and Nutrition Specialist ● Seafood
North Dakota State University
● Poultry
Morgan Daugs, Student Dietitian
● Milk
North Dakota State University
● All fresh vegetables except for most tomatoes
These foods have a pH value higher than 4.6. Mixtures of
low-acid and acidic foods also have pH values above 4.6
unless their recipes include enough lemon juice, citric acid
or vinegar to make them acidic.
Fargo, North Dakota 58105
July 2009
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