We know home cooks get several benefits from pressure cooking. But can we use a stovetop pressure cooker for canning, too?

Yes, you can! But keep in mind that not all types of food are suitable for canning with a stovetop pressure cooker. Some will require a dedicated pressure canner.

Also, there are steps you need to do, from prepping your ingredients and jars to actual canning.

Don’t feel intimidated, though. Food preservation is a practical kitchen skill to learn. And this guide should make the pressure canning process doable, even for beginners!

How do we use a pressure cooker for canning?

Well, food canning is a process of preserving food mainly through high temperatures to kill harmful bacteria. There are two ways how you can do this at home.

One is by the water bath canning method. This one works with a stovetop pressure cooker or any large stockpot. Here, you’ll be boiling your canned food in water without pressure.

The second one is through the pressure canning method. It requires a specialised canning pressure cooker with a dial gauge on top. For this method, you’ll be preserving food at a higher temperature through the addition of pressure.

Which food items suit canning?

The right combination of heat and acidity (pH 4.6 or less) is vital in water bath canning. That’s why this method works for acidic foods like fruits, jellies, jams, tomatoes (plus citric acid or lemon juice) and fermented or pickled vegetables.

But if you’re preserving low-acid foods, you need a dedicated pressure canner. These types of food have a pH above 4.6. Examples include poultry, fish, stew, meat sauces, soups, stocks, unpickled vegetables and some fruits like cantaloupe and watermelon.

Unlike a stovetop pressure cooker, a pressure canner generates a temperature higher than boiling water. Extreme heat then ensures that botulism spores, which are present in low-acid foods, do not survive.

By using the right pressure cooker for canning, you get to ensure stable shelf life and avoid food poisoning.

Simply Mumma_Water Bath Canning Tools

What are the steps in water bath canning?

Here are the things and steps you need to start a boiling water bath in your home kitchen.

1. Prepare your equipment and recipe.

Water bath canning basics include:

  • tall pot (e.g., stovetop pressure cooker or water bath canner)
  • pot rack
  • jars with two-piece lids
  • ladle
  • funnel
  • timer
  • tongs or jar lifter
  • oven mitts or gloves
  • spatula
  • kitchen and paper towels
  • kettle with hot water

Make sure all these are clean to prevent the spread of bacteria. Once done, you can now prepare the canning recipe of your choice.

Peel and slice your produce, then prepare the syrup or brine as needed. Ideally, start with an easy and tested recipe.

The choice is up to you. What’s important is that you prepare the food for canning first.

2. Prepare your jars and water bath canner.

You can start this procedure while working on your recipe or preparing your raw ingredients to save time.

Place a clean and dry kitchen towel next to your stovetop. Then, put the cooking rack inside your pot or pressure cooker for canning to prevent jar rattling or breakage later.

Now, fill your pot with enough water to cover the jars, about 2.5 cm above the lid. Turn on the heat and bring the water to a simmer (82C if packing cooked food; 60C if packing raw food).

Once the water reaches the ideal temperature, use your tongs or jar lifter to put empty canning jars into the water bath. You can keep them here until your food for packing is ready.

If the jar manufacturer tells you to heat the lids as well, then do so. But the main idea is you need to keep both high-acid food and container hot to avoid thermal shock.

3. Pack your prepared food into the glass jars.

Now, with your food and jars ready, it’s time to work fast. Put on your oven mitts, then use the tongs to take the hot jars out of the pot.

Place them on the kitchen towel you’ve prepared next to the stove. Next, put the funnel on one jar, and fill it with the food you’ve prepared.

Make sure to follow the ideal headspace (0.6cm for jams or jellies; 1cm for high-acid food). Also, run a spatula along the inside of each jar to remove air bubbles.

Using a damp paper towel, wipe away any trace of food around the rim to ensure a good seal.

Simply Mumma_Tomatoes for Water Bath Canning

4. Put the lids on and start processing the jars.

Put the tops onto each jar, making sure you avoid touching the bottom to prevent bacterial transfer. You can use tongs or a magnetic lid lifter for this.

Next, screw on the bands until finger-tight. You want the lids secure, but you also need to let air escape during the canning process.

Loading the jars will be easier if your rack comes with handles. But if you don’t have one, use your tongs or jar lifter to carefully lower them into the pot or pressure cooker for canning.

Make sure there’s at least 2.5cm of water covering the top of the jars. If not, add more hot water using your kettle.

Once done, turn the heat source up to bring the water to a gentle but rolling boil. Set your timer, following the processing time of your recipe.

Now, you would want to put the pot lid on to save energy and keep the water boiling steadily. However, if you’re using a pressure cooker for canning, make sure to just set it on top without screwing it down.

That’s because we do not need any pressure build-up for the water bath method.

5. Let the jars cool and test for vacuum seal.

Once processing time is up, turn the heat off, leaving the jars in the pot for about 5 minutes. Then, use your jar lifter to remove the jars carefully.

Place them on a cooling rack or dry kitchen towel. Keep the jars a few spaces apart, and leave them to cool undisturbed for 12 to 14 hours.

When ready, test for a vacuum seal by pressing the middle of each jar lid. The top should not wiggle or pop when you release your finger.

If the seal fails, you can refrigerate the jar and consume the contents promptly. Or, if you’ve checked it within 24 hours or less, you can transfer the contents to another container with a new lid and reprocess.

But if everything’s good, remove the band and wipe the exterior dry with a clean cloth to prevent rusting. Put the lid band back on, add a label, then store in a cool, dry place.

Your homemade canned food should last for a year.

Simply Mumma_Food Preservation Using Pressure Cooker for Canning

What are the steps in pressure cooker canning?

The procedure for this canning method is almost similar to the water bath. But this time, we need to build up pressure.

Now, every brand of canning pressure cooker has its set of instructions. I’ll be listing down the general steps, but make sure to check them with your product manual.

1. Prepare your equipment and recipe.

Pressure canning basics include:

  • pressure canner
  • canner rack
  • jars with two-piece lids
  • ladle
  • funnel
  • timer
  • tongs or jar lifter
  • oven mitts or gloves
  • spatula
  • kitchen and paper towels

Make sure all these are clean to prevent the spread of bacteria. Once done, you can now prepare your canning recipe.

The choice is up to you. What’s important is that you prepare the food for canning first.

2. Prepare your jars and pressure cooker canner.

You can start this procedure while working on your recipe or preparing your raw ingredients to save time.

Place a clean and dry kitchen towel next to your stovetop. Then, put the cooking rack inside the pressure cooker canner to prevent jar rattling or breakage later.

Now, fill the pot with enough water to cover the jars, about 2.5 cm above the lid. Turn on the heat and bring the water to a simmer (82C for hot-packed food; 60C for cold-packed food).

Once the water reaches the ideal temperature, use your tongs or jar lifter to put empty canning jars into the simmering water. You can keep them here until your food for packing is ready.

If the jar manufacturer tells you to heat the lids as well, then do so. But the main idea is you need to keep both food and container hot to avoid thermal shock.

3. Pack your prepared food into the jars.

Now, with your food and jars ready, put on your gloves or mitt. Then use the tongs to take the hot jars out of the pot.

Place them on the kitchen towel you’ve prepared next to the stove. Next, put the funnel on one jar, and fill it with the food you’ve prepared.

Make sure to follow the ideal headspace (0.6 to 1cm). Also, run a spatula along the inside of each jar to remove air bubbles.

Using a damp paper towel, wipe away any trace of food around the rim to ensure a good seal.

Simply Mumma_Locking the Lid of Pressure Cooker for Canning

4. Put the jar lids on and start building up pressure.

Put the tops onto each jar, making sure you avoid touching the bottom to prevent bacterial transfer. You can use tongs or a magnetic lid lifter for this.

Next, screw on the bands until finger-tight. You want the lids secure, but you also need to let air escape during canning.

Loading the jars will be easier if your rack comes with handles. But if you don’t have one, use your tongs or jar lifter to carefully lower them into the pot or pressure cooker for canning.

From this point forward, make sure to check and follow your manual, particularly the altitude chart, correct pressure settings and safety features. Secure the canner lid, leave the pressure vent open, then turn the heat on high.

Let steam flow for about 10 minutes, then close or put the weighted gauge on the vent once steam starts flowing constantly. Adjust the heat to maintain the proper pressure level, and start your timer.

5. Depressurise the canner and let the jars cool down.

When cooking time is up, turn the heat off and let the canner stand for about 5 minutes or until the pressure gauge turns zero. Open the pressure vent or remove the weight.

If the canner starts to hiss, put the weight back on and continue depressurising for a few more minutes. When ready, tilt the pressure canner a bit, so you’ll be opening its lid away from your face.

Then, use your jar lifter to remove the jars carefully. Place them on a cooling rack or dry kitchen towel. Keep the jars a few spaces apart, and leave them to cool undisturbed for 12 to 24 hours.

Finally, check if the jars are properly sealed by pressing the middle of each lid with your finger. The top should not wiggle or pop when you release your finger.

If the seal fails after checking within 24 hours, you can refrigerate the jar and consume the contents promptly. But if everything’s good, remove the band and wipe the exterior dry with a clean cloth to prevent rusting.

Put the lid band back on, add a label, then store in a cool, dry place. Your home-canned food should last for a year.

Simply Mumma_Preserved Tomatoes Using Pressure Cooker for Canning

Why start using a pressure cooker for canning?

The art of food canning itself is an excellent kitchen technique to learn. And if you put it together with a pressure cooker or canner, you get a multipurpose pot that lets you eat healthily and save money.

Plus, if you make a lot, you can always share your finished product with lucky friends and neighbours!