Canned Under Pressure

Hosted by S. Romijn
Group active since Fri, Aug 09, 2013

Gone are the days of Grandma's questionable canning practices. If my grandmother could only see today, all the updated techniques and procedures for home canning, she would whoop for joy and embrace all the readily available information.

The purpose of this group is to provide those interested in, or new to canning with safe procedures so as to not be worried about what type of canning information they are getting. So, Seasoned Canners from Canning Corner, please join in on the fun of responsibly adding APPROVED canning techniques and recipes so that people new to canning will learn safe methods of preserving their foods in jars.

Instructional Videos and Links to sites containing approved methods are most welcome. Hopefully, this group can help new canners to feel comfortable with safe procedures and to recognize when they come across questionable or unsafe methods.

Please use this group to help spread and encourage safe home canning techniques and procedures by only linking reputable information and guidelines. Please don't post experimental recipes for beginners.

Please put the subject matter in the title for easy reference.

Rules for Newbies:

Buy a Ball Blue Book as your first manual.

Access the Experts at National Center for Home Food Preservation

Always follow the rules.
The only dumb question is the one not asked.

S. Romijn
Nov 12, 2014

Canning Tips, Tricks and Newly Approved Procedures

Wouldn't you love a place just to browse for tips and great ideas instead of eeking them out of endless search results? Or, maybe you just don't want to read an entire page on someone's blog to get to the information. Or, maybe you don't want to write an entire blog just to offer up your tips.

This is a place for experienced canners to provide tips on methods they've found valuable in home canning. Please be sure that your methods or added ingredients don't interfere with safe practices. For instance, the combination of vegetables in your ingredients need to adhere to canning times and or acidity levels.

Often we find that the simple addition of an ingredient or safely tweaking a method, can make all the difference in a more delicious product or just saving a bit of time or labor. People share many very useful and interesting tips in their instructions and recipes and unfortunately, they're not always easily accessible. It would be nice to be able to scan short posts getting to the point in just a couple of sentences.

If you've ever run across someone's idea and said to yourself, "Duh, why didn't I think of that?", please share it here. :)

Happy Canning!

Mona Larson
Jun 4, 2014

Canning 101

So glad I found you here on JAP ..

Thanks new to canning ..

Judy Meyers
Nov 6, 2013

Pressure Canner Gasket Question

Are canner gaskets interchangeable? I have (2) 8 quart Mirro canners and a (6) quart Presto pressure cooker. Not to mention a (22) quart Presto canner. It is time to replace gaskets and would like to purchase all from 1 vendor, if possible. I can't seem to find any reference to a generic gasket. Does anyone know if I can use any of the gaskets if they fit my pots??

Ball Live Online Demo - Pressure Canning Chili

It's going to be on Oct 29 noon (Pacific, I believe, but if you miss the live demo you can always view the recording later at the same site). Here's your chance to get your questions answered live by an expert! They also offer specials (free shipping, etc.) on Ball products with a code they give you during the demo - only good that day, so if you miss it live be sure to go view it later that same day!

I am not affiliated with Ball or Jarden brands

Joey Wolf
Sep 30, 2013


I made fresh cream of tomato soup from my garden fresh tomatoes today.....wondering if I can, can this? Would it be best to leave the cream out until I make it? what do the professionals (JAP ladies and gents) recommend?

Christina R
Sep 15, 2013

Green Beans

Hi everyone! I'm canning green bean today. We are have some thunder and lightning today hopefully the power won't go out. My plants have not produced much this year. I only have I have canned 7 quarts so far plus the 7 in canner now. a lot of corn. It was an awesome year for corn. I have put up 35 quarts so far. Is anybody else canning anything? What have you been canning?

Joey Wolf
Aug 31, 2013


This pressure canner thing scares the bejesus out of me, that said, I put that stupid little black pressure release thingy in upside down and it let all the steam out of the canner while I was doing green beans........I did not boil the canner dry BUT are my green beans safe to eat? The jars all sealed. Should I reprocess them? They were in there quite awhile.....I do not like mushy green beans.....but don't want to risk getting sick either.

S. Romijn
Aug 31, 2013

How to Seal Jars Using the Proper Fingertip Method

All directions instruct to "fingertip tighten", yet I continually see people in videos (and I love the videos), tightening jars down with their hands or the entire length of their fingers for a better grip. One day I actually heard one of them say to tighten it down well. Only once, have I come across one of them that instructs and demonstrates properly, to use "fingertips only". I never have a problem with any lids, no matter the type, color, or reusable with gaskets, because I use only my fingertips. The band is not there to seal your jars, but to hold the lid in place for a seal. When your jars are finished processing and cool, the bands should be able to be removed very easily without any force necessary to unscrew the band. Easy on, easy off. Once getting used to the idea that the bands don't need to be battened down, all the seal problems disappear like magic! :)

See the video added demonstrating this method.

For answers to lots of questions, use this link:

What causes buckled lids?

Buckled lids appear to warp, bulge, or crease upward near the outer edge. Ball brand and Kerr brand two-piece vacuum lids are made to release pressure by venting air from the jar after processing and upon cooling. When the lid does not vent, pressure build-up warps the lids and prevents a good seal.
There are several potential reasons for this to occur:
Applying the screw bands too tightly causes buckling that is apparent immediately after processing.
Boiling the lids softens the sealing compound too much, resulting in a premature seal.
Food spoilage due to incorrect processing produces gases inside the jar that force the lid to buckle or unseal.
Preventing buckled lids is simple. Always process foods using up-to-date guidelines, prepare lids according to manufacturer’s instructions, and apply bands just until a point of resistance is met – fingertip tight.