Pressure Canning Tips

I was listening to Episode 160 of Radio Contra, and hearing NC Scout and Mr. Griswold talk about the reduced availability of pressure canners made me want mention a few things for those who are looking to get into pressure canning your own food.

First, if you already pressure can, stock up on spare parts NOW. Canners are much simpler than your favorite carbine, but they do still have some parts that sometimes need replacement as a part of routine maintenance. Canner gaskets have a finite life, and they are cheap. Keep a few put up in a cool, dry, dark place. If you have an All-American canner, the gasket part is not applicable, as they do not have a gasket, sealing instead with a metal-on-metal seal. If you have a canner with a weight on it, buy an extra and put it up. If the canner is a petcock style canner, there is no weight to worry about. That gauge on top, that most folks would never think to stock an extra of- it only takes one slip of the hand dropping the canner lid to destroy a gauge. You can also have your gauge checked for accuracy- here in NC you can have it done at your local Cooperative Extension office for free. Even the little handles on the sides can be replaced- buy an extra or two.

Second, if you already can and want an extra canner or two (you don’t just have one do you?) or if you are looking to start canning, as Mr. Griswold said, you may not find one right now. Start scouring local antique shops, garage sales, and flea markets for a canner- if your AO is like mine, it isn’t uncommon to find a good canner for $30 or less. Add a few dollars for a new gasket and other parts if needed, and you can usually have a serviceable canner for around $50, which is about half the cost of a new one. One thing to keep in mind if buying a used canner- make sure it still has the rack in the bottom, as they are sometimes missing and it is an essential part. If you do find one that is missing the rack, and it is otherwise on good shape, check and see if you can get a replacement rack. If the canner is one made by Presto, Co-Op or National, racks are still available. If not, in an emergency, you can cut a flat piece of thick welded wire to put in the bottom of the canner to serve as a rack.

Third- buy jars and lids NOW. If you already have some (or a lot) buy more. If you don’t have any, buy them now. The price has increased quite a bit, but when you think of the amount of food that a dozen lids can preserve, the cost is trivial. Tractor Supply, local farm and feed stores, Southern States if you live in the southeast, grocery stores, and Walmart are all good sources of jars and lids. Every time I walk in Walmart, I pick up a pack or two of canning lids. Deals on lids and jars can also be had at flea markets and antique shops as well sometimes, just inspect them carefully to make sure the rubber on the lids is still soft, and the jars aren’t chipped or cracked.

Last- buy a Ball canning book. It is worth buying a few older copies, along with a current issue. The older books have recipes that aren’t in the new books, and vice versa. You can also find tons of canning recipes online, just make sure to use recipes from reputable sources. Suspect recipes can lead to botulism poisoning. The likelihood is low, but botulism is no joke, so don’t play around in this department.

If you aren’t already canning food at home, please start NOW. Canning, especially pressure canning, has a hefty learning curve as NC Scout said, and you don’t want to be trying to figure it out while the world around you is descending even further into chaos.