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1. Keep your pressure canner clean and regulated at least once a year to ensure that the pressure gauge is accurate.

2. The pressure canner should have a rack that elevates the jars above the bottom of the canner to permit the circulation of water.

3. Fill the pressure canner with two inches of water. This may vary based on the manufacturer's recommendations.

4. While canning your food you should heat the water to a simmer. You do not wish to place hot jars in cold water which could make them break.

5. Fill the pressure canner with your sealed jars.

6. Close the pressure canner tightly in accordance with the manufacturer's instructions. Turn on the stove and begin heating.

7. The petcock or pressure release valve is open. When steam begins escaping in a steady stream set the kitchen timer for 10 minutes to ensure the air has escaped and that the temperature is even throughout the pressure canner.

8. After the 10 minutes, close the petcock or pressure release valve. Do not touch the petcock or pressure release valve directly, it will be hot. Take care to use a tool, even one that is makeshift. If using a weighted gauge pressure canner, the weighted gauge is placed over the vent at this point in time.

9. The temperature will climb and reach the desired pressure within 6 to 7 minutes. Watch the pressure and adjust the burner down if the pressure exceeds that desired or adjust the burner up if it begins to descend below the desired pressure.

When the desired processing time has elapsed, turn off the burner and allow the pressure canner to return to normal "0" pressure naturally. DO NOT FORCE RELEASE PRESSURE VIA THE PETCOCK OR PRESSURE RELEASE VALVE.

We prefer to let the pressure canner sit overnight before opening. If opening immediately after its return to "0" pressure, do so cautiously. Wait as long as possible and vent the petcock or pressure release valve or remove the weighted gauge. Wait a couple of minutes to permit as much pressure as possible to escape via the vent. Then open the pressure canner slowly and carefully being alert that steam will be escaping and ensure that you vent that steam away from you by opening the lid away from you.

When canning at an altitude above 1,000 feet, adjust the processing time using Altitude Time Adjustments.

After processing, follow instructions in Labeling and Storing.