💥𝐇𝐎𝐖 𝐓𝐎 𝐏𝐑𝐄𝐒𝐒𝐔𝐑𝐄 𝐂𝐀𝐍, 𝐖𝐈𝐓𝐇 𝐉𝐎𝐉𝐎 𝐒𝐏𝐀𝐑𝐊! 💥

🫑🥑 If you have been worried about 𝐅𝐎𝐎𝐃 𝐒𝐄𝐂𝐔𝐑𝐈𝐓𝐘, then this is the video for you!!! 🫑🥑

Pressure Canning is a very old tradition that has been used in many countries, to preserve food for years at a time! We have been very fortunate to have had JoJo Spark from Aussie Homesteaders join us in making this very detailed video with all the things you would need to know.

If you would like to follow Jo, please join her telegram page t.me/Aussiehomesteaders

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Socials:
t.me/juliastarrinsight

𝐂𝐀𝐍𝐍𝐈𝐍𝐆 𝐈𝐍𝐒𝐓𝐑𝐔𝐂𝐓𝐈𝐎𝐍𝐒

Equipment:
Jars and lids with seals or mason jars with lids
Tongs (freshly washed)
Canner
Vinegar
Paper Towel
Jar Tong
Plastic Fork
Oven mits/tea towel
Canning funnel (for meat)

𝐏𝐀𝐑𝐓 𝟏: 𝐏𝐑𝐄𝐏𝐏𝐈𝐍𝐆 𝐓𝐇𝐄 𝐄𝐐𝐔𝐈𝐏𝐌𝐄𝐍𝐓

PREPARE CANNER
Step 1 place base plate in canner
Step 2 put 3 litres of water in canner with dash of vinegar
PREPARE JARS
Step 3 wash all jars and lids
Step 4 Put jars in oven at 150 c for 15 minutes
Step 5: Sterilise lids with boiling water and vinegar
JO TIP - Suggested you use mason jars with same size mouth so it is easy to buy replacement lid inners as they can only be used once and the replacement inners will fit every size jar

𝐏𝐀𝐑𝐓 𝟐: 𝐏𝐑𝐄𝐏𝐀𝐑𝐄 𝐕𝐄𝐆𝐄𝐓𝐀𝐁𝐋𝐄𝐒

Produce:
Vegetables
Salt
Step 6 Peel vegetables and cut into 6-7cm fingers approx. 1cm cubed
Step 7 Blanch vegetables in steamer until slightly cooked (just a few minutes) so nice and hot when go into the jars. Add some rock salt in boiling water.
Step 8 Once slightly cooked place the vegetables in stainless steel bowl

𝐏𝐀𝐑𝐓 𝟑: 𝐅𝐈𝐋𝐋 𝐓𝐇𝐄 𝐉𝐀𝐑𝐒

Step 9 Remove one jar from oven,
• place potatoes(any produce) in the hot jar, leave one inch of space at the top from the lid. Cover remaining vegetables to keep heat in.
• Add sprinkle of salt to jar and
• Fill with boiling hot water, push down produce with plastic fork. General idea is produce is below the water line.
• Wipe outside lip of jar with vinegar on paper towel and inside lip if food has touched it
• Screw lid on finger tight
• Use tongs and place in canner
Jo Tip - do not place cold produce in hot jar as it will snap.
Repeat under you the quantity desired in your canner.

𝐏𝐀𝐑𝐓 𝟒: 𝐒𝐓𝐀𝐑𝐓 𝐓𝐇𝐄 𝐂𝐀𝐍𝐍𝐄𝐑

Step 10 Gas jet, recommend medium jet.
• Turn jet on high
• Ensure the lid is functional and vent is not blocked, blow on it to see airflow and visually inspect
• Match arrow on pot with arrow on lid. Place lid on and twist clockwise to secure
• Wait for steam to come out of vent
• When steam spurts consistently and ferociously, set timer for 10 minutes.
• After 10 minutes place weight on the vent and get pressure gauge up to 11 (this pressure depends on the produce, refer to canner user manual or other resource). This pressure needs to be maintained for the duration of the rest of the canning process. For root vegetable this is typically around 35 minutes.
• Once the timer goes off, turn the stove jet off and wait for the canner to cool down. When it is completely cooled down the valve at the back will be flush with lid. You may hear popping sounds as it cools and this is good news as the lids contract in the vacuum process.
• When pressure is back to zero and back valve goes down, flush with lid and remove the weight.
• When the canner is completely cooled, remove the lid and remove jars and let them cool down. Label them and store
Jo Tips - If doing mixed produce, the produce requiring the lesser time may stay in the full length of the produce requiring longer time and it will not be compromised.
Once the canner is on the stove top, you do not leave it. Keep an eye on the pressure gauge and adjust the jet accordingly
Whilst the weight is on the LHS vent the pressure valve at the back will rise and you may see some bubbles. You never remove the lid until this pressure valve is back flush with the lid.

𝐒𝐓𝐎𝐑𝐀𝐆𝐄

Jo Tip - do not stack canned jars on top of one another.