Recommended procedures for canning
"Use a pressure canner to process all low-acid foods - vegetables, meats, fish, milk products, and soups. Allow the steam to escape for 10 minutes before the petcock is closed if your canner has one. Close the petcock and allow the pressure to rise to desired heat (5 or 10 pounds). Then process for the length of time recommended for the specific food. Regulate the heat to maintain a steady pressure to avoid under-processing, or over-processing. Have about two inches of water in the pressure canner after the filled jars are in place. Or follow instructions with your canner for the amount of water to use. This will insure steam throughout the processing period."--First paragraph.
Archive version. For the most recent information see extension.missouri.edu.
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