Pressure Canning,
Made Simple

Losing liquid from jars (called siphoning) is fairly common and usually caused by pressure or temperature fluctuations. Here are the most common reasons:

• Rapid pressure changes: Allow the canner to cool and depressurize naturally. Forcing it open early or removing the weight too soon can cause liquid loss.
• Incorrect headspace: Leaving too little or too much headspace in jars can cause liquid to escape. Follow tested recipes carefully.
• Inconsistent pressure: Keep the pressure steady during processing. If the gauge dips below the recommended level, extend processing time.

Cooling jars too quickly: Avoid drafts on cooling jars and don’t retighten bands after canning.

• Pressure Canning: Required for low-acid foods (pH above 4.6) such as vegetables, meats, poultry, seafood, beans, and soups. These foods must be processed under pressure to destroy Clostridium botulinum spores, which can survive boiling water temperatures.
• Water Bath Canning: Safe only for high-acid foods (pH 4.6 or below), such as fruits, jams, jellies, pickles, salsa (tested recipes only), and tomatoes with added acid (lemon juice or citric acid).

Using the correct method is essential for food safety. Never attempt to water bath can low-acid foods.

At minimum, you’ll need:

• Pressure Canner .
• Glass Jars with lids and rings
• A jar lifter to safely move hot jars.
• A funnel to fill jars without spills.
• A bubble remover/headspace tool to remove trapped air and measure headspace.
• A clean towel for wiping jar rims before sealing.

Optional but helpful: magnetic lid lifter, ladle, and extra racks for stacking jars.