Canning with a Kuhn Rikon pressure cooker is similar to canning with any standard home-grade pressure cooker. The primary difference in canning techniques depends on the materials being canned. The requirements to can meat with a pressure cooker is very different than canning low-acidity vegetables such as asparagus. In turn, canning high-acidity vegetables such as tomatoes requires yet another set of restraints. These are instruction for how to can fruits and vegetables with a Kuhn Rikon pressure cooker.
- Skill level:
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Things you need
- Kuhn Rikon pressure cooker
- Mason jars
- Jar lifter
- Baking tray
- Foods for canning
- Wide-mouth funnel
- Canning rack
- Canning guide
Wash all the parts of the Mason jars with hot water and soap. Make sure to rinse all parts thoroughly, getting rid of any soap residue. Be sure to use only new lids and bands for canning. Do not reuse lids and bands from previous cannings. Do not use jars that have cracks or chips in them, and make sure that the bands are neither rusted nor misshapen. Place the jars, lids and bands on a baking tray and place them in a preheated oven set at 93.3 degrees Celsius.
Choose the fruits and/or vegetables you would like to can. If you are using your own food from a home garden, can as soon as possible after you have harvested them. If you are purchasing the fruits and vegetables, make sure to get unbruised foods in good quality condition. Wash and cut or prepare the foods as you would like them to appear in the can. This may mean chopping the vegetables so that they fit into the jars. Heat the foods you would like to can in an appropriately acidic mixture. For quantities, follow a tested canning recipe for your chosen fruits and vegetables.
Put your canning rack into the pressure cooker with several inches of water. Begin heating the water, bringing it to a rolling boil.
Remove the jars from the oven with great care as they are very hot. Carefully fill the jars using a ladle and a wide mouthed funnel so that no liquid or food touches the ridged edge of the jars. Fill to only the suggested levels for your type of food. If your foods are thicker or sweeter, they should be filled to a different level than more liquid foodstuffs. Release any air bubbles that may have formed along the sides or the bottom of the jars. Do this by carefully sliding a knife down the sides of the filled jars. Do not chip or break the jars. If you chip a jar, you can no longer use it for canning.
Place the lids on the jars and close the jars with the screw on bands. Do not over tighten the bands as air needs to escape from the jars while in the pressure cooker. Also, the glass will expand when placed in the water, and over tightening can cause the jar to explode.
Use a jar lifter to carefully place each of the filled jars into the pressure cooker, and onto the canning rack. The water should reach halfway up the side of the jars. Close the lid of the pressure cooker by locking it. Kuhn Rikon pressure cookers have either locking screws or a twist on lids -- both types have seals. Follow the instructions for the type of locking mechanism you have, and make sure that the lid is tightly fastened in place.
Raise the heat to high so that the water temperature increases and returns to a rolling boil. Steam should escape from the vent on the pressure cooker for around 10 minutes. After 10 minutes, cover the vent so that pressure will build up in the pressure cooker.
Watch the pressure gauge on your pressure cooker, and wait for it to reach the correct pressure level. You will need to refer to your canning guide for the exact pressure level required for your chosen foods. Lower or increase the heat if you need to lower or increase the pressure. Try to find the right temperature to keep a steady pressure level inside the cooker.
Keep the jars in the pressure cooker for the suggested amount of time for your foodstuff. Processing the cans for too long will give you mushy foods, but not processing them for long enough will not give a proper seal to the jar, and it could become dangerous to eat your canned goods.
Take out the jars from the pressure cooker using your jar lifter. Place your jars, carefully spaced apart, in a draft free area where they will not be disturbed. After several hours, they should be cool enough to touch gently. Check that the seal on the jar is complete. The seal is complete when the lid is bent in slightly and you can lift the jar by just the lid without it falling off. If the jar did not seal, the food must be refrigerated and eaten within a few days, otherwise it will spoil.
Tips and warnings
- Always keep an eye on the pressure gauge of the Kuhn Rikon pressure cooker to make sure that it stays at the right pressure.
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