Pressure canners for use in the home have been extensively redesigned in recent years. Models
made before the 1970's 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.
Modern pressure canners are lightweight, thinwalled kettles; most have turn-on lids. They have a
jar rack, gasket, dial or weighted gauge, an automatic vent/cover lock, a vent port (steam vent) to
be closed with a counterweight or weighted gauge, and a safety fuse.
Pressure does not destroy microorganisms, but high temperatures applied for an adequate
period of time do kill microorganisms. The success of destroying all microorganisms capable of
growing in canned food is based on the temperature obtained in pure steam, free of air, at sea 1-15
level. At sea level, a canner operated at a gauge pressure of 10.5 lbs provides an internal
temperature of 240 F.
Two serious errors in temperatures obtained in pressure canners occur because:
1. Internal canner temperatures are lower at higher altitudes. To correct this error,
canners must be operated at the increased pressures specified in this publication for
appropriate altitude ranges.
2. Air trapped in a canner lowers the temperature obtained at 5, 10, or 15 pounds of
pressure and results in under processing. The highest volume of air trapped in a
canner occurs in processing raw-packed foods in dial-gauge canners. These canners do
not vent air during processing. To be safe, all types of pressure canners must be vented
10 minutes before they are pressurized.
To vent a canner, leave the vent port uncovered on newer models or manually open petcocks on
some older models. Heating the filled canner with its lid locked into place boils water and
generates steam that escapes through the petcock or vent port. When steam first escapes, set a
timer for 10 minutes. After venting 10 minutes, close the petcock or place the counterweight or
weighted gauge over the vent port to pressurize the canner.
Weighted-gauge models exhaust tiny amounts of air and steam each time their gauge rocks or
jiggles during processing. They control pressure precisely and need neither watching during
processing nor checking for accuracy. The sound of the weight rocking or jiggling indicates that
the canner is maintaining the recommended pressure. The single disadvantage of
weighted-gauge canners is that they cannot correct precisely for higher altitudes. At altitudes
above 1,000 feet, they must be operated at canner pressures of 10 instead of 5, or 15 instead of
Check dial gauges for accuracy before use each year and replace if they read high by more than
1 pound at 5, 10, or 15 pounds of pressure. Low readings cause over-processing and may
indicate that the accuracy of the gauge is unpredictable. Gauges may be checked at most county
Cooperative Extension offices.
Handle canner lid gaskets carefully and clean them according to the manufacturer's directions.
Nicked or dried gaskets will allow steam leaks during pressurization of canners. Keep gaskets
clean between uses. Gaskets on older model canners may require a light coat of vegetable oil
once per year. Gaskets on newer model canners are prelubricated and do not benefit from oiling.
Check your canner's instructions if there is doubt that the particular gasket you use has been
Lid safety fuses are thin metal inserts or rubber plugs designed to relieve excessive pressure
from the canner. Do not pick at or scratch fuses while cleaning lids. Use only canners that have
the Underwriter's Laboratory (UL) approval to ensure their safety.
Replacement gauges and other parts for canners are often available at stores offering canning
equipment or from canner manufacturers. When ordering parts, give your canner model number
and describe the parts needed.
Using Pressure Canners
Follow these steps for successful pressure canning:
1. Put 2 to 3 inches of hot water in the canner. Place filled jars on the rack, using a jar lifter.
Fasten canner lid securely.
2. Leave weight off vent port or open petcock. Heat at the highest setting until steam flows
from the petcock or vent port.
3. Maintain high heat setting, exhaust steam 10 minutes, and then place weight on vent port
or close petcock. The canner will pressurize during the next 3 to 5 minutes.
4. Start timing the process when the pressure reading on the dial gauge indicates that the
recommended pressure has been reached, or when the weighted gauge begins to jiggle
5. Regulate heat under the canner to maintain a steady pressure at or slightly above the
correct gauge pressure. Quick and large pressure variations during processing may
cause unnecessary liquid losses from jars. Weighted gauges on Mirro canners should
jiggle about 2 or 3 times per minute. On Presto canners, they should rock slowly
throughout the process.