If you come from a long line of canners, you've probably heard pressure canner horror stories - lids blowing off with enough force to put a hole in the ceiling. Fortunately, today's pressure canners have more built-in safety features and are slightly more predictable. That said, there are a few steps you should take to ensure you're using your pressure canner safely.
Instructions
1. Read the instruction manual. This sounds elementary, but it really is important. Familiarize yourself with all of the safety features of the canner as they are described in the manual. Until you are an old pro at using your canner, follow the canning manual closely and don't cut any corners.
2. Get into the habit of checking and cleaning your pressure canner every year before the canning season begins. There are two types of gauges used in canners: a dial gauge and a weighted gauge. Some canners have both. To make sure the gauges are accurate, contact your local agricultural extension office to have them checked out. The office can also replace a busted gauge for you.
3. If you have a canner that requires a gasket, replace the gasket every year before canning season begins. To find replacement gaskets, see the parts listing in your owner's manual.
4. Before every use, be sure your canner is in good working condition. Make sure that the safety valve and the petcock opening on the canner are not clogged with dirt or food particles. They can be cleaned by pulling a string or a piece of cloth through them.
5. Place the provided rack in the bottom of the canner to keep the jars away from the hot bottom of the pot.
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