Updated – April 6, 2021
Pressure canning is a different preserving method than water bath canning, and not all jars are designed, tested, and approved for pressure canning. This post will discuss which jars are safe for pressure canning.
Pressure canning is the only method recommended safe by the U.S.D.A. for preserving low-acid foods such as meats and fish, soups & stocks. Wondering what the difference is between water bath canning and pressure canning? It’s all about the temperature!
A boiling water bath canner cannot surpass 212 degrees Fahrenheit. A Pressure Canner brings jar temperatures up to 240-250 degrees Fahrenheit. This temperature can be reached only by creating steam under pressure. At this temperature we can be assured that 100% of bacteria is killed.
The National Center for Home Food Preservation has some helpful recommendations for safe pressure canning. In addition to choosing the proper canning method, it’s also very important to use jars and lids that are safe for pressure canning.
Ball jars have long been approved for pressure canning. The metal 2 piece lids that accompany these jars are also approved for pressure canning for home canners by the National Center for Home Food Preservation.
Pressure Canning Instructions !Warning- follow instructions from pressure canner manufacturer. After processing, remove jars from water and cool on a wire rack or towel on counter-top for 24 hours. !Caution- jars will be hot and can cause burns. After removing jars, do not re-tighten bands that may have loosened during canning. This may interfere with the sealing process within the first 24 hours. Press on cooled lid- if jar is sealed, the lid will not flex up and down. Store jars in a dark, dry and cool place. Important- the lid can only be used once. Altitude affects canning recipes. Please refer to the USDA website, http://nchfp.uga.edu/, for complete guide to home canning. Warning- Read and understand all instructions including pressure canner instructions. Failure to do so could result in serious injury. Note: In the event of a breakage please keep as much of the product that may be done so safely. Anchor will replace any broken jar(s) that is not the result of misuse. Compensation may be available only for the value of the damaged or broken goods.
If you already have jars but need lids, our bulk canning lids have the same formulation as Ball’s lids. So, if you’re doing large quantities and already have the jars, our bulk wide mouth & regular mouth lids are a practical option – regular mouth lids are available in gold and silver.
If you are new to pressure canning we encourage you to read this article from NCHFP about how to get started with pressure canning.
See our posts with pressure canning recipes and tips on our Pressure Canning resources page.
Pressure canning provides an opportunity to preserve many things that cannot be safely canned in a water bath canner including, meats, meat stocks, and more.
Find more canning and preserving tips on our Pinterest boards.