Pressure Canning 17 August 2010 Pressure Canner.

A Presto pressure canner, 23 quart size, was purchased to enable me to process and store safely (sterilize) various juices in the cold room. This unit is the same as a typical Presto pressure cooker, of which I am familiar, except it has a pressure gauge controlled by adjusting the heat applied, and the container is larger.

Today the elderberries were processed for long term storage, up to a year in the cold room. The berries were made into juice, and placed in liter jars with the lids finger tightened, and placed in the canner, and placed on the stove. The canner was operated without the “whistler” in place until steam started to emerge to drive out the air, then placed in position.

The recipe called for 11 pounds pressure for 15 minutes. When the pressure reached 11 pounds the heat was adjusted to maintain this level for 15 minutes. Then the heat was removed, and the canner allowed to de-pressurize. The jars were removed and placed on the counter to cool. The pictures depict the simple procedure.

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