Weighted gauge pressure canner

Presto stovetop pressure canners are

ideal for easy confident home canning

they meet USDA home canning guidelines

for safely processing vegetables Meats

poultry and other low acid foods they

also double as boiling water counters

both methods use recipes with standard

processing times and temperatures as

defined by the USDA

this step-by-step video guide will

demonstrate the pressure canning method

Presto stovetop pressure counters are

available in two sizes 16 and 23 quart

liquid capacities as well as a model for

use on induction ranges the 23 quart

model will be used in this video except

for jar capacity they function the same

Getting Ready

before using it for the first time start

with the getting equated section of the

instruction manual for directions on

cleaning and assembling your canner

now turn to the how to pressure canned

food section of the instruction manual

always make sure the canner is in proper

working order

be sure the air vent cover lock pieces

are firmly screwed together with the pin

portion on the top side of the cover and

the cup portion on the underside

check the vent pipe by holding the cover

up to the light and looking through the

vent pipe to make sure it is clear

the ceiling ring and over pressure plug

should be pliable and in good condition

make sure they are properly seated in

the cover the dial gauge should be

firmly fastened and checked for accuracy

every year

the instruction manual also includes

specific directions for pressure canning

a wide variety of foods including fruits

tomatoes vegetables meat fish even soups

and stocks

gather the canning supplies you'll need

for information on jars lids and bands

refer to canning basics in the

instruction manual and online at

gopresto.com

Preparing jars and food

always use the research tested recipe

and never alter the ingredient

proportions select fresh firm produce

and wash and prepare as directed in the

recipe

today we're using the recipe for

pressure canning green beans using the

raw pack method in court jars

the green beans can be left whole or cut

into one-inch pieces wash and rinse the

mason jars lids and bands use only jars

and bands that are in perfect condition

examine the jars for Nicks or cracks

inspect bands for rust or dents always

use new lids and prepare as directed by

the manufacturer place the canner on a

gas or electric range burner that

closely matches the 8 to 9 inch diameter

of the counter bottom do not use an

outdoor LP gas burner or a gas range

over 12 000 BTUs if using on a smooth

top range check for weight restrictions

because a filled canner can weigh over

50 pounds

place the canning rack in the canner to

prevent jar breakage and add three

quarts of water three quarts are needed

no matter how many jars are being canned

jars should be kept hot until ready to

use this can be done in a dishwasher or

in the canner to heat the jars fill them

half full with water and place them on

the rack in the canner

heat the water in the counter and

maintain the temperature at almost

simmering then place the cover on the

counter by aligning the V mark on the

cover with the inverted V mark on the

body handle the body and cover handles

will not be aligned for this step allow

the jars to warm for at least 10 minutes

to complete the preparations heat a pot

of water to boiling it will be needed

when packing the jars

Fill jars

remove the cover from the canner lift

out one jar at a time and discard the

water from the jar immediately fill the

jar with green beans for the raw pack

method pack the beans tightly in the hot

jar leaving one inch headspace

add one teaspoon canning salt to the jar

if desired and Add boiling water again

leaving one inch headspace as directed

in the canning recipe

it is important to release trapped air

bubbles in the jar which can also affect

headspace all recipes will indicate the

amount of head space necessary for the

food being canned headspace is the

airspace between the top of the food and

liquid and the lid wipe any food

particles and liquid from the jar Rim

then position a flat lid

using your fingertips screw the band

onto the jar evenly and firmly fingertip

tight do not over tighten as air must

release from the jars during processing

and cooling using the jar lifter Place

The Fill jar straight down onto the

canning rack repeat the process filling

one jar at a time until all jars are in

the canner

Venting

place the cover on the counter aligning

the V mark on the cover with the

inverted V mark on the body handle this

time press down on the cover handles and

rotate clockwise until the cover handles

are above the body handles the regulator

should not be on the cover during the

venting phase heat the counter using a

relatively high setting until a steady

flow of steam can be seen heard or felt

coming from the vent pipe the venting

phase begins at this point

reduce the heat as necessary to maintain

a steady but gentle to moderate flow of

stain

allow the canner to vent for 10 minutes

venting is required when pressure

canning because air that is inside the

closed canner must be replaced with a

pure steam environment that is free of

air pockets

when the 10-minute venting time is done

place the pressure regulator on the vent

pipe

Canning

adjust the heat to a relatively high

setting and heat the canner if the air

vent cover lock did not lift during

venting air and steam will continue to

release until it lifts and locks the

cover this is a visual indicator of

pressure inside the canner as the

pressure builds the pointer on the gauge

will begin to move up adjust the heat so

the counter comes up to pressure slowly

when the pressure is one or two pounds

below the pressure stated in the recipe

reduce the heat slightly to make it

easier to maintain the targeted pressure

continue heating until the dial gauge

registers the pressure stated in the

recipe green beans in quartz jars are

processed at 11 pounds pressure for 25

minutes

however when cutting at higher altitudes

refer to the altitude adjustment chart

in the instruction manual to determine

the correct processing pressure for the

food being canned when the proper

pressure is reached the processing time

begins closely monitor the canner and

adjust the heat as necessary to maintain

the correct pressure or slightly above

but never below if it does fall below

you must bring the canner back up to the

proper pressure and start the processing

time from the beginning

Cooling

at the end of the processing time turn

the burner off and remove the canner

from the heat Source if the counter is

too heavy to move easily leave it in

place that is better than taking a

chance that the jars May tilt or tip

over let the pressure drop of its own

accord do not attempt to speed the

cooling process doing so could cause jar

breakage and liquid loss from the jars

pressure is completely reduced when the

air vent cover lock drops and no steam

escapes when the pressure regulator is

lifted do not use the dial gauge as an

indicator for when pressure is

completely reduced

if no steam escapes remove the regulator

from the vent pipe and let the canner

cool for another 10 minutes

Done

when cooling is complete remove the

cover by turning it counterclockwise and

lift it toward you to keep steam away

from you using a jar lifter carefully

remove the jars by lifting them straight

up and place them upright on a towel do

not re-tighten the bands allow the jars

to cool naturally for a minimum of 12

hours but no more than 24 hours before

testing to see if a vacuum seal has

formed

to check the seals press down on the lid

it should be concave and not Flex up and

down when pressed

if a jar fails to seal it will audibly

Flex up and down

refer to troubleshooting in the

instruction manual for a remedy

you now have seven quarts of pressure

canned green beans preserved using the

Presto pressure canner be sure to read

the instruction manual and recipe

carefully before each use more canning

information is available at gopresto.com

for a step-by-step video guide of the

boiling water canning method using the

Presto pressure canner watch the

companion Video available in 16 quart

and 23 Court models as well as a model

for use on induction ranges

Hi, I'm Buffy Rhoades with Oregon State University Extension Service, Family and Community Health Program, in Clackamas County. In this video, we will demonstrate how to use a weighted gauge regulator to safely can food items.

While dial gauges are more commonly used, they must be tested annually for accuracy to ensure food safety. Extension offices will check your dial gauge for free, but not everyone lives in an area convenient for testing. Pressure canners with a weighted gauge do not need to be tested for accuracy because they cannot go out of calibration. A weighted gauge pressure canner regulates pressure inside the canner by allowing some air to be released from the canner during processing. It is designed to gently rock when it is maintaining the correct pressure.

This is the 15-pound counter- or dead-weight that comes with your pressure canner. This weight allows you to correctly use the dial gauge. During processing, the weight won't start rocking unless your canner exceeds 15 pounds of pressure. This one is a 15-pound weight that disassembles to allow for increments of 5, 10, and 15 pounds of pressure.

This is a pressure canner with a dial gauge that has already vented steam for 10 minutes. At this point, we place the adjustable weight on the steam vent instead of using the counter- or dead-weight. For this example, we're using a 10-pound weight. Recipes calling for 11 pounds of pressure on a dial gauge will use the 10-pound weighted gauge. Once the weighted gauge starts to rock, the 10 pounds of pressure has been reached. Ignore the dial. If you are at a higher altitude, you will need to process at 15 pounds using the weighted gauge.

This is an example of the weighted gauge rocking too fast. If you run your canner at this speed, you're likely to run the canner dry. Adjust the heat source so the weighted gauge will slow down, but not stop. This level of motion is just right. The rocking may increase slightly if you're using an electric stove due to its cycle, but it should come back to this rhythm. When the weighted gauge is rocking at this rate, there is no need to add extra water to the canner. However, if you're running the canner for a long processing time, such as for tuna, adding an extra quart certainly won't hurt. It's important not to run the canner dry.

Here are some other important tips to keep in mind: set your timer for the recipe appropriate to your product and elevation. If the weight stops jiggling or moving at any time during processing, the canner must be brought back to the proper pressure, and the processing time must start over from the beginning.

In order to ensure your product is safe and of the best quality, always use approved resources such as the National Center for Home Food Preservation, any state extension publication, and the Ball Blue Book published after 1987. We hope this information is helpful in preserving foods at their peak to be enjoyed all year round. To learn more about pressure canning, visit the Clackamas County Extension YouTube channel, where you will find videos on canning tuna along with other food preservation methods. You will also find us on social media! Be sure to subscribe, comment, and share!

Introduction

Hi, my name is Emily Reilly. I'm a Master Food Preserver Trainer for Oregon State University Extension Service. Today, we're canning in the kitchen of Tillamook County Extension Office.

And my name is Amanda Gladics. I'm an Extension faculty member with Oregon Sea Grant and Oregon State University Extension Service as well. And together, we're going to demonstrate how to home can Oregon albacore tuna loins.

Equipment and Resources

So pressure canning is the only safe method for preserving tuna and other seafoods at home. And here are two types of pressure canners that you might use: a dial gauge and a weighted gauge.

You can find step-by-step instructions in the Pacific Northwest publication "Canning Seafood" and in the OSU fact sheet "Canning Tuna".

You may can tuna that is fresh or previously frozen. For instructions on freezing seafood for later canning, see the publication Home Freezing of Seafood.

Sourcing Oregon Albacore

Today we're using tuna loins that we purchased from a specialty seafood market in Garibaldi. This tuna was brought in fresh and loined out in advance so it's ready for us to use.

We're really lucky here in Oregon. We have over 300 family-run vessels that are bringing this really amazing fish into our docks, 13 ports up and down the Oregon coast. And we can get albacore tuna all summer long from like June or July, sometimes all the way through October. You can source Oregon albacore directly from fishing vessels at the docks, at seafood counters, in grocery stores, or at specialty seafood markets statewide.

The Oregon albacore website lists boats and contact information, updated every year before the albacore season. It's always smart to call ahead to confirm availability. You can also explore Discover West Coast Seafood to learn about other regional seafood and where to find it. Let's get started!

Preparing Your Equipment

Always begin with a canner in good condition. Be sure to replace worn gaskets or overpressure plugs. If you're using a dial gauge, have it tested annually. You can contact your local OSU Extension office to schedule an appointment.

Begin by filling the bottom of the canner with 4-5 inches of water. Then add 4 tablespoons of white vinegar and set aside.

Next, check jars for cracks or chips and examine the screw bands for rust or dents. Wash the jars, lids, and rings in soapy hot water and rinse well. Label the lids with the date, the contents, and the processing time.

Preparing and Packing the Tuna

Always wash your hands for at least 20 seconds and sanitize work surfaces before getting started. Cut tuna loins crosswise into pieces that fit your jars. Today we're using wide mouth half pint jars. Each hold about half a pound of tuna.

Pack tuna into jars pressing gently and leave one inch of head space between the top of the tuna and the lid. Do not add liquid or oil. Salt or dried spices are optional.

Wipe rims clean with a paper towel dipped in vinegar. Place lids and rings on your jars and then screw on fingertip tight.

Processing

Arrange jars in the canner so steam can freely circulate around each one. If you're stacking the jars, separate the layers with a rack.

Secure the lid on the canner tightly so steam can't escape. Turn on the heat and wait until steam flows freely from the vent pipe for 10 minutes.

Place the pressure regulator on the vent pipe. Continue heating until the pressure dial gauge reaches the correct pressure, in this case 11 pounds, because we are at sea level. Pressure should be adjusted for altitudes above 2,000 feet.

When the recommended pressure is reached, begin timing. In this case, we are processing for 100 minutes. If both half pints and pints are in the same canner, always use a longer processing time.

Adjust the heat to maintain steady pressure. When processing is complete, remove the canner from the heat and let it cool naturally. That takes about 30 minutes. Do not force cool it.

Removing and Storing Jars

After the canner is fully depressurized, remove the weight from the vent port. Wait another 10 minutes, then carefully open the lid facing away from you.

Use a jar lifter to remove the jars straight up and out of the canner. Carefully place them one inch apart on a towel or rack and allow them to cool for 12 to 24 hours.

When jars are completely cool, check for a proper seal. The lid should be concave slightly in the center and not move when pressed down, and give clear ringing sound when tapped.

If a jar fails to seal, refrigerate, freeze, or reprocess within 24 hours. After 24 hours, remove ring, wipe your jars, and store them in a cool, dry, dark place.

Conclusion

You'll find written instructions and the resources we have mentioned earlier, and you can also download OSU's free canning app to track your canning projects step by step.

Thank you for joining us for this pressure canning demonstration. We hope that it inspires you to try canning Oregon albacore at home.