1. Home
  2. Food
  3. Home food preservation
Peer reviewed (Gray level)

Pressure Canner Use and Care (SP 50-649)

Download this publication as a PDF

Low-acid foods (vegetables, meats, poultry and fish) must be processed in a pressure canner to kill the bacteria that cause botulism.

Pressure canners have been extensively redesigned in recent years. Models made before the 1970s were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, a vent port in the form of a petcock or counterweight, and a safety fuse. Most modern pressure canners are lightweight, thin-walled kettles and most have turn-on lids. They have a jar rack, gasket, dial or weighted gauge, an automatic vent/lock, a steam vent that is closed with a counterweight or weighted gauge, and a safety fuse.

Types of canners

There are two types of pressure canners available commercially; those with dial gauges and those with weighted gauges. Most canners are designed to hold seven quarts or eight to nine pints. Some canners are tall enough to hold two layers of pints. The smaller pressure canners hold only 4 quarts.

Note: Pressure saucepans are no longer recommended for canning.

Pressure canners must hold 4-quart jars to be large enough to safely process low-acid foods.

Weighted-gauge canner

Weighted-gauge models exhaust tiny amounts of air and steam each time their gauge rocks or jiggles during processing. The sound of the weight rocking or jiggling indicates that the canner is maintaining the recommended pressure. The disadvantage of the weighted-gauge canner is that it cannot be corrected precisely for higher altitudes. A 15-pound weight must be used for processing at higher altitudes. This could result in over-processing at altitudes requiring 12 to 14 pounds pressure.

Dial-gauge canner

Dial-gauge models have a dial, which tells the pressure built up inside the canner. This gauge must be watched closely during processing and checked for accuracy once a year (more often if the canner is used frequently or dropped). Your county Extension Service office can tell you where to have the gauge checked in your area. If the dial is inaccurate by more than 2 pounds, it must be replaced.

Care of the canner

Before each use, inspect the pressure canner. See that the petcock and safety valve are not blocked. Clean them several times a year with a pipe cleaner.

For canners with a gasket, be sure it fits tightly in the groove in the lid. Replace it if it is loose or becomes brittle and cracked. Keep gaskets clean between uses. Gaskets on older model canners may require a light coating of vegetable oil once per year.

Gaskets on newer model canners are pre-lubricated and should not be oiled. After each use, be sure to wash and thoroughly dry the canner before storage.

For canners without gaskets, be sure the lid is tightened evenly by alternately tightening the screws much the same way you tighten the lug nuts when putting a tire on the car.

Using pressure canners

(Note: Follow manufacturer’s directions for use.)

  1. Place 2–3 inches of hot water in the canner (more for longer processing times).
  2. Arrange jars on a rack so steam can flow freely around each jar. If a double layer of pint jars is necessary, use an additional rack to separate the layers. Stagger the placement of the jars over the first group.
  3. Fasten canner lid securely so no steam escapes around rim.
  4. Watch for steam to escape steadily through the petcock. Then wait 10 minutes before closing petcock or placing weighted gauge on canner. This “exhausting” step is very important to remove all air from the canner. (Air that is trapped will prevent adequate heating of jars.) This step is needed even for those canners labeled “self-exhausting.”
  5. When the pressure reaches 10 pounds for weighted-gauge canners or 11 pounds for dial- gauge canners, immediately set a timer for the required canning time.
    • When using a weighted-gauge pressure canner at altitudes above 1,000 feet, adjust for altitude by using 15 pounds pressure for the processing time recommended.
    • When using a dial gauge pressure canner at altitudes of 2,001-4,000 feet, adjust for altitude by using 12 pounds pressure; at 4,001-6,000 feet, use 13 pounds pressure.
  6. Watch the canner continuously to be sure that pressure stays constant. If pressure fluctuates, regulate it immediately by adjusting the heat. Never open the petcock or remove the weight to adjust pressure. Fluctuating pressure may cause liquid to be drawn from the jars and cause some jars not to seal. Weighted gauge canners will either jiggle 2–3 times per minute or rock slowly continuously. Check your instruction manual.
  7. At the end of the processing time, remove the canner from the heat. Do not cool the canner with water or cold towels. When pressure returns to zero, slowly open the petcock or remove the weighted gauge. Wait 10 minutes, then unfasten the cover and tilt the lid away from you to avoid steam burns. Immediately remove jars from the canner. If jars are allowed to stand in the closed warm canner, spoilage could occur and the lid could seal on to the canner.

Related Articles

Source: OSU Master Food Preserver Program

Canned peppers in glass jar (photo Lynn Ketchum)
Want to learn more about this topic? Explore more resources from OSU Extension: Home food preservation

Was this page helpful?

Related Content from OSU Extension

Can nuts safely be canned?

I have purchased two 12 oz packages of nuts , I want to can them, can you tell me what size canning jars that I will need?

Jeanne Brandt | Feb 2017 | Featured question

Understanding and Making Kombucha - Colorado State University

Kombucha is a lightly effervescent, cider-like beverage, made by fermenting sweetened tea. It is produced using a starter culture of bacteria and yeasts called a SCOBY (Symbiotic Colony of Bacteria and Yeast). A mature SCOBY resembles a flat, jelly-like pancake, often referred to as a ‘mushroom’ or ‘tea fungus’ due its unique appearance, although it is not a mushroom.

Mar 2020 | Publication

Preserving Foods: Berries (SP 50-780)

Oregon is rich in berries. Strawberries are first to arrive every year, followed by raspberries, currants and the many varieties of blackberries. Here's how to preserve that bounty, either whole or as spreads and syrups.

Nellie Oehler | Feb 2013 | Article Peer reviewed (Gray level)

Canned Lemon Curd (SP 50-922)

Think of lemon curd as the citrus cousin of other fruit jams. It's creamy, tangy and enhances what it touches — cakes, scones, tarts and pastries. All you need to make it are lemons, juice, eggs, butter and sugar.

Nellie Oehler | Feb 2015 | Article Peer reviewed (Gray level)

Pickling Vegetables

Describes the equipment and ingredients needed for pickling, and how to pack jars, process vegetables, and store the pickled results. Includes 17 recipes, processing times for various altitudes, and a safety checklist.

Jeanne Brandt | Jul 2019 | Extension Catalog publication Peer reviewed (Orange level)

Pickles and Relishes: Problems and Solutions (SP 50-744)

Did your homemade pickles not turn out as you expected? Are your pickles hollow, off-color, shriveled, or soft and slippery? Here's a look at common pickling problems, their probable causes and how to fix them.

Nellie Oehler | Jan 2017 | Article Peer reviewed (Gray level)

Fruit Pickles and Chutney (SP 50-757)

Fruit pickles and chutneys are both delicious condiments for meat, poultry, fish and sandwiches, and can be easily made and canned at home. They both bring sweet, sour and spicy components to whatever they touch.

Nellie Oehler | Jan 2017 | Article Peer reviewed (Gray level)

Pickle Fact Sheet (SP 50-466)

The Pickle Fact Sheet provides what you need to know to pickle vegetables and fruits at home, from selecting the best produce to what type of salt, vinegar and spices to use, plus tips for processing and storing.

Nellie Oehler | Mar 2020 | Article Peer reviewed (Gray level)

Home Freezing of Seafood

Explains how stiffening (rigor mortis) and oxidation of unsaturated oils and pigments in freshly caught fish impact frozen fish quality. Describes how to clean and prepare fish (dressed, pan-dressed, steak, and fillet...

Barbara Rasco | Apr 2006 | Extension Catalog publication Peer reviewed (Orange level)

Canning Seafood

This publication provides research-tested processing recommendations for various types of seafood. It gives step-by-step instructions for canning tuna, all other fish, whole and minced clams, crab, oysters, and shrimp. It...

Jeanne Brandt | Nov 2020 | Extension Catalog publication Peer reviewed (Orange level)

Canning Fruits

This publication explains how to ensure both safety and quality when canning fresh fruits. Details covered include selecting and preparing equipment; preparing apples, apricots, berries, cherries, peaches, pears, and plums; sweetening fruit; processing methods; and storage.

Lizann Powers-Hammond, Val Hillers | Apr 2018 | Extension Catalog publication Peer reviewed (Orange level)

Preserving Cherries (SP 50-883)

Fresh cherries have been eaten since prehistoric times. Today, preserving them allows their flavor to be enjoyed beyond their all-too-short season. Here's a guide to canning, freezing and drying sweet and sour varieties.

Nellie Oehler | Jul 2015 | Article Peer reviewed (Gray level)

Preserving Figs (SP 50-648)

Many types of figs are grown in the Northwest with some ripening in early summer and others in the fall. They're best when they ripen on the tree. They can be canned, frozen, dried or made into a variety of preserves.

Nellie Oehler | Mar 2020 | Article Peer reviewed (Gray level)

Preserving Kiwifruit (SP 50-832)

Kiwifruit is native to southeast Asia but is now grown around the world with some commercial production in the Northwest. Kiwifruit makes great jams, jellies and preserves, and can be preserved by freezing and drying.

Nellie Oehler | Mar 2013 | Article Peer reviewed (Gray level)

Preserving Pears (SP 50-678)

All varieties of pears are good candidates for preserving, but some are better than others for specific uses. Pears are best canned, dried, or made into butters, relishes and chutneys. Freezing pears isn't recommended.

Nellie Oehler | Nov 2014 | Article Peer reviewed (Gray level)

Preserving Cranberries (SP 50-929)

Cranberries are a native American fruit and have long been a part of the Thanksgiving table. But cranberries aren't just for sauce and juices — they also make nutritious fruit spreads, chutneys, relishes and even catsup.

Nellie Oehler | Mar 2020 | Article Peer reviewed (Gray level)

Preserving Fruits: Mangoes (SP 50-1006)

Mangoes have been around for thousands of years and are becoming more and more popular in the U.S. They can add a tropical touch to salsas and chutneys and can be preserved by canning, freezing and drying.

Stephen Spurgeon | Mar 2020 | Article Peer reviewed (Gray level)

Freezing Fruits and Vegetables

This publication describes how to freeze fruits, vegetables, and juices, and how to refreeze frozen foods. Includes freezing fruit without sugar, with ascorbic acid, in syrup, and packed in sugar; and blanching ...

Tonya Johnson, Jeanne Brandt | Mar 2023 | Extension Catalog publication Peer reviewed (Orange level)

Ask Extension

Have a question? Ask Extension!

Ask Extension is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.

Ask us a question