How To Pressure Can Food(Presto Pressure Canner)

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Follow these step-by-step instructions for pressure canning in your presto pressure canner. Prepare food according to the directions in specific recipe.


1. The first step in pressure canning is to bring together the canning gear. Be sure your presto pressure canner is carefully cleaned and working appropriately. Before each canning season, check the dial gauge for precision. You are strongly advised to check the sealing ring, overpressure plug, and the rubber gasket of the air vent/cover lock. Replace these parts when they become hard, warped, cracked, worn, pitted, or strangely soft.

2. Check Mason jars for nicks, cracks, and sharp edges. Check screw bands for dents or rust. Use only jars, lids, and bands in perfect condition so an airtight seal may be obtained. Wash and rinse jars, lids, and bands. Pour hot water into jars and set aside until needed. Follow closure manufacturer’s directions for bands and lids.

3. Select fresh firm food. Sort food according to size. Clean food thoroughly. Prepare according to recipe. Fill hot Mason jars promptly with food and liquid to recommended level. Allow ½-inch headspace for fruits. ALL vegetables and meats require 1-inch headspace due to expansion during processing. Work out air bubbles with a clean nonmetallic spatula. Wipe sealing edge clean with a damp cloth. Adjust bands according to closure manufacturer’s directions.

4. Place 3 quarter of boiling water, canning rack, and jars in canner. To prevent water stains on jars, add 2 tablespoons white vinegar to water in canner. Always use canning rack. Jars may break if set directly on bottom of canner.

5. Look through the vent pipe to be certain it is open before placing cover on canner. To clean the vent pipe, draw a pipe cleaner or small brush through the opening

6. Place cover on canner aligning the V mark on the cover with the V mark on the body handle and lock securely by turning in the direction indicated to close (clockwise). Cover handles must be centered over body handles. Do not force beyond this position.

7. Exhaust air from the canner and jars by adjusting heat to are relatively high setting to obtain a free flow of steam from the vent pipe. Consult the instruction book which accompanied your range for recommended heat setting. Reduce heat to maintain a moderate steam flow. Allow steam to flow for 10 minutes.

8. Place pressure regulator on vent pipe. Set burner at a relatively high heat setting, on most range burners, and heat canner until pressure dial gauge registers desired pressure.

9. Processing time begins when pressure gauge registers the correct pressure. Adjust heat to maintain correct pressure on the dial gauge.

10. At end of processing time, turn burner to “OFF” and remove canner from heat source. Lift pressure canner to remove it from burner. Sliding cookware can leave scratches on stovetops.

11. Let pressure drop of its own accord, do not quick-cool. Pressure is completely reduced when the air vent/cover lock and overpressure plug have dropped and no steam escapes when the pressure regulator is tilted. Do not use the pressure dial gauge as an indicator for when pressure is completely reduced. Attempting to speed the cooling of the canner may cause jar breakage.

12. When pressure has been completely reduced, remove pressure regulator from vent pipe and let canner cool for 10 minutes. Do not remove the pressure regulator until pressure is completely reduced and the air vent/cover lock has dropped. Always remove pressure regulator before opening the cover.

13. To remove cover, turn counterclockwise until cover hits stop. Cover handles will be beyond the body handles. If cover seems to stick or is hard to turn, do not force it open. Sticking may indicate that there is still pressure inside the canner. If in doubt about pressure being completely reduced, let the canner stand until cool before removing the cover.

14. Lift canner cover toward you to keep steam away from you when opening.

15. Remove jars from canner. Set jars apart on board or cloth away from draft to cool. When jars are cold, test seal, remove bands, wipe jars, label, date, and store in a cool, dry place