Afraid of your Pressure Canner? Do This Practice Test

INGREDIENTS

3 inches

place of water in the canner

1 serving

prepare the food and liquid according to the recipe

1 serving

adjust lids and rings

1 serving

turn the heat on high

1 jars

allow the to cool undisturbed

1 jars

prepare lids

1 jars

fill leaving the proper head space

1 serving

remove bubbles

1 jars

load the into the canner. do not overload

1 serving

fasten the lid securely on canner

1 serving

exhaust steam and let it flow

1 serving

close petcock

1 serving

let pressure build. you will know when it happens

1 serving

start timing once your canner is at the desired pressure

1 lb

adjust the heat to keep the pressure stable. if you go below your recommended of pressure

1 serving

when fully depressurized

wait minutes after you've removed the weight

1 serving

open the lid away from you

1 jars

lift the keeping them upright

1 serving

check seals and label the jars

1 serving

don't forget to wash & the canner