Replacing Vacuum Gauges for Canners

Using canners for food preservation is an effective way of extending the shelf life of preserved foods. Although vacuum packing does extend shelf live 4 to 5 times longer than would otherwise be possible, canning preserves food even longer (about 12 to 24 months of shelf-life) because it kills microorganisms directly through heat. When these tiny life forms are eradicated from the food, preservation becomes a lot more effective. Here are some steps to follow when replacing vacuum gauges with canners.

Step 1 - Choosing the Canning Method

There are only two canning methods that are approved: The boiling water canning method and the pressure canning method. Each method requires the correct canner that can be bought at a supply store. The boiling water method uses a large pot that is half-filled with boiling water. This is where the jars of food are submerged and boiled for a certain period of time. This method is recommended for high-acid foods like fruits, pickles and jams.

The pressure canning method requires the use of a pressure canner. This canner produces steam and creates an internal pressure that pressurizes the jars and the food inside it. This method is best for low acid foods such as fish, poultry and meat.

Step 2 – Preparing the Food and the Jars

The preparation of food pretty much depends on the recipe being followed. Just to make sure that the food to be preserved can have a longer lasting shelf life, prepare them while they are fresh. Fresh meat, fish or poultry may be refrigerated for a maximum of two days before they get canned. Fruits can be allowed to fully ripen before they are canned. The important thing is to make sure the food is not on the brink of spoiling. 

Clean the jars with dish soap and fresh water before placing the food in the jars. Afterwards, sterilize them in a pot of boiling water for about 10 minutes. Allow the jars to dry completely.

Step 3 – Using the Canners

To use the boiling water canner, fill it with water halfway through and pre-heat it to the recommended temperature. Load the food-filled jars into the jar rack. When the preheating temperature is reached, lower the rack into the canner. Fill the container with more water to submerge the jars 1 inch below the water surface. Crank the heat to the highest degree until the water boils energetically. Start the timer at this point. Remove the jars from the canner when the recommended boiling time is reached.

To use the pressure canner, fill it with at least 2 to 3 inches of water, put in the jar-filled rack, close the lids securely and allow it to heat until steam vents out of the device. Allow it to steam for about 10 minutes before pressurizing. When the recommended pressure is reached, start the timer. Depressurize the canner and remove the jars from it when the recommended pressurizing time is reached. Allow the jars to cool off and store in a cool dry place.