Pressure canning and water bath canning are two methods for processing jams, jellies, pickles, and other canned foods. Pressure canning involves putting only the necessary amount of water in the bottom, while water bath canning requires more water and energy. To use pressure canning as a steam canner, remove the weight and use less water and energy. To use pressure canning, place the canning rack on the bottom of the canner, fill it halfway with water, and preheat the water to 140°F. If not sterilized, fill the canner with water, put the lid on top, and turn the burner on high.
We do not recommend canning in a pressure cooker. When using a pressure canner for water bath canning, replace the lid with a normal pot lid and use it like a water canner. A water bath canner consists of a large, deep pot with a metal rack on the bottom to hold jars and a lid. The water is brought to a boil, sterilized, cold packed, added with boiling pickle juice or water, sealed, and water bathed for 10 minutes.
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I just canned “lemony eggplant caponata” (from the Ball Book) in my regular stock pot. The recipe said it only makes 8 oz jars, so I didn’t want to use my big water bath canner for this. I took the silicone rack with handles that I bought to use with my Instant Pot and put it in my stock pot. It was the perfect size! The recipe makes more than what it says, so I ended up with jars and some for the freezer. I think it should have said pints.
Great article! Have you tried steam canning? I do that all the time. Start like I would for pressure canning, a little bit of water and the normal rack. Close the lid, yes lock it. And heat just like with pressure canning till steam comes out. That’s where I set my timer. It’s not in the book, even though I think they should add it.
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I’m just now beginning to learn about canning and preserving, so am spending a great deal of time learning by reading and perusal articles. Your article is clear, concise and very informative. Thank you so much for sharing your information with others in such a thorough and clear format. You have a new subscriber! 🤗
Such an interesting article. You are such a great wealth of knowledge. I always enjoy your articles. I have a presto canner and I love it. I was so afraid of it. Lol. But I did it and am so proud of what I put up this year. Thank you so much for sharing this wonderful information with us. God bless y’all my precious friend.
I think I’m finished canning. I did around 20 cases last year, gave a lot away and still have lots left over. All I’ve done the last 5 or 6 years was water bath canning. I lost my pressure canner in hurricane Harvey and never replaced it. Maybe 8 or 9 months ago I found a YouTube website and it talked to Amish people several times about canning and they do everything by water bath, including meat. I had always heard that was a no no but they canned everything in water bath.