Use a pressure canner to reach 240°F+ and safely preserve low-acid foods like vegetables, meats, and soups.
Follow a tested low-acid canning recipe exactly — never guess processing times.
Inspect your pressure canner gasket and vent tube before each use.
Fill jars per recipe instructions and place on a rack in the canner with recommended water level.
Vent steam for 10 minutes before closing the vent and building pressure.
Process at the pressure and time specified for your altitude.
Allow pressure to drop naturally; do not force-cool the canner.
12–18 months in a cool, dark pantry
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