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You're pinning images of shelves lined with homemade sauces and soups to your Pinterest boards, watching YouTube homesteader pantry tours, and dreaming of filling your own kitchen with vibrant jars of homemade goodness.
For me, my draw to pressure canning was fueled by wanting to preserve the harvest of my homegrown vegetables so that I could enjoy them throughout the year. Seeing a pantry shelf full of jars, knowing I had enough for a year’s worth of weekly pizza sauce from my own garden was extra satisfying. Plus, it’s nice to have some backup food on hand for food items.
Before you leap into the world of pressure canning, there are a few crucial points to think about. While pressure canning is an excellent way to preserve food, it’s not for everyone.
In this guide, I'll share what I researched before I got my own pressure canner, plus some things I have learned along the way. By the end of this article, you'll be able to make informed decisions that suit your needs.
Here’s everything you need to know before investing in a pressure canner.
Could your kitchen setup actually hinder your canning hopes and dreams?
This is something that doesn’t get talked about enough - there are certain types of stoves that will not work with your standard pressure canner.
This is for a few reasons:
A few years ago, it was time for a new stove. Without thinking about it too much, we went with a glass top model.
But a few weeks after it was installed, I realized that I might not be able to pressure can on this stove without breaking it!
Luckily, I was able to find the manufacturer’s manual and found that the size of my pressure canner can be used on the glass top. Phew!
Don’t worry - there’s a solution to the glass top conundrum. You can buy a heavy-duty portable burner to use with your canner instead. A word of caution: according to Iowa State University, at this time none of the portable burners have been tested by extension services.
While stovetop capabilities are important, there’s another key factor to know about modern electric stoves: the heating elements can fluctuate in temperature.
This is a built-in safety feature, but in order to can properly, I do have to monitor the pressure gauge to make sure it rattles enough times per minute. I also keep a close eye on what the PSI reads.
A happy medium in terms of weight and jar capacity, the All-American brand has a weighted gauge and metal-to-metal seal, reducing the need for replacement parts and calibrations.
Check Price on EartheasyIt might be tempting to just go with an electric pressure canner, especially if you have a glass top stove that can’t handle the weight of a canner. Many beginner food preservers want the convenience of these models.
Consider these points about electric models:
Because of this, I don’t think that the convenience is worth the risk on these machines.
I did think about getting an electric model, since my sister and some friends have one. Ultimately my concern for proven reliability made me stick with my All-American stovetop canner.
I do hope that testing from an independent source happens in the near future, as I know that the light-weight features would make canning more accessible to folks who aren’t able to lift the heavier stove top models around.
A common question is whether a pressure cooker can double as a canner. It's crucial to understand that these are distinct tools; proper canning cannot be achieved with a cooker.
Be sure that you’re getting a pressure canner.
A mistake I often see beginner canners make is the assumption that pressure canning is suitable for anything and everything.
However, that’s not the case. Take jams, for example. There's a good reason tested recipes favor the water bath method for jams and fruit preserves—pressure canning can reduce fruit to mush and render jam as tough as a Jolly Rancher.
It’s far from ideal.
Another example of this is pickles. Trust me, they will not be appetizing at all after being put through a round in the pressure canner.
Interestingly, there’s another oversight I see many canners—even experienced ones—fall into. There’s a common misconception that just because you’re pressure canning, you can make up your own recipes.
The versatility of a pressure canner can be misleading; just because it works wonders with university-tested low-acid food recipes doesn’t mean you can use any old untested recipe.
That can spell trouble because food safety is only guaranteed with tested recipes. This means experimental concoctions can transform into unsavory textures. Even worse, they may end up harboring dangerous pathogens.
Instead, stick to recipes that have been tested by University Extension Services or reputable canning companies when you want to try something new. This way, you ensure both an enjoyable eating experience and peace of mind.
All the bells and whistles - or more accurately, gauges and steam exhausts - of the pressure canner can be a little daunting. It’s not uncommon for people to buy a pressure canner and then let it sit in the box for a few years before they work up the courage to actually use it.
Are you letting fear hold you back from mastering your new kitchen tool? While following safety guidelines is important, it’s such a waste to just let this helpful piece of equipment sit in a box!
Here’s what to do instead: practice by canning water. I’ve seen this suggested in various canning forums and I think it’s an excellent idea.
The first few batches of jars I put through my new pressure canner was tomato sauce from my homegrown harvest - a precious resource that I was so afraid to mess up.
While you won’t be able to reuse the lids for other canning projects, the few dollars that you’ll spend on replacing them is worth it just for the experience of getting comfortable with your new equipment.
The added benefit is that you’re not wasting food in case something goes awry.
If you’re in the United States, our cooperative extension services usually offer classes on canning specific food items and working with a pressure canner. Some of these classes are live and online, while others are in-person. Learning from a food preservation expert is a great way to get safety tips and learn best practices. These classes could be the key to added confidence in your canning abilities.
Here are three examples, out of many that are out there:
If you want to become an expert and support your local community, look into your local cooperative extension’s Master Food Preserver Program.
When it comes to maintaining your canning equipment, many people often think they have to settle for frequent part replacements and upkeep calibrations. Thankfully, there are simpler ways to keep your canner in tip-top shape.
Here are a few ways to reduce maintenance and keep your canning process hassle-free:
Opt for a Weighted Gauge
A weighted gauge canner can be the missing piece to reduce your maintenance efforts.
Unlike dial gauges, which require regular calibration at your local extension service to ensure accuracy, weighted gauges don't need such frequent checks. They offer a straightforward, reliable way to measure pressure without the fuss.
I love having the weighted gauge on my All-American canner - it gives me an added feeling of confidence knowing that my equipment is good to go.
If you already own a canner with a dial gauge, don't worry—some models allow you to switch to a weighted gauge, offering you the best of both worlds. Weighted gauges are versatile, user-friendly, and they help ensure your food is processed safely, time after time.
Go with a Metal-to-Metal Seal
Another smart choice is to go for a canner with a metal-to-metal seal.
Rubber seals on lids may need to be replaced every few years, which can add to your maintenance checklist. However, certain canners, like the All-American, have a unique sealing method that eliminates the need for rubber gaskets, simplifying your routine.
Keep in mind, though, that even with a metal-to-metal seal, a bit of maintenance is required. Every couple of uses, it's good practice to apply a thin layer of oil—I personally find olive oil works well—to the rim of your All-American canning lid. This ensures a perfect seal every time you put up food.
By choosing these options, you can enjoy the canning process with less worry about maintenance tasks so you can focus on gathering healthy produce and stocking your pantry.
It can be easy to equate having enough produce to preserve with having a garden.
But there are other ways to get healthy produce in bulk.
My favorite is the farmer’s market, or by visiting local farms. This is an excellent way to boost the local agricultural economy, and in turn you get the freshest produce available in your area.
Just this last summer at the end of tomato season, I purchased a 50 pound box of organic tomatoes from one of my local farmers who comes to a weekly market. Since they were clearing out for the season, I got a great deal, too. That weekend, I turned it all into tomato sauce.
Preserving food helps you to become more self-sufficient while also helping the environment. That’s right - reducing food waste, one of our major global environmental issues - can contribute to a healthier planet. While your canning projects may seem small, they are a meaningful step towards sustainability.
With the right canner for your stove, tested recipes, and a little practice, the art of preserving can transform your kitchen and lifestyle.
By taking these steps, you're investing in years of self-sufficiency and culinary creativity. Imagine your pantry lined with the fruits of your labor - what a feeling of satisfaction that would bring!
