Pressure canning is the method most people think of when talking about home canning foods. And it can be a scary topic if you're unfamiliar with processing your own foods. Don't let it put you off, though. This method has been used for DECADES, and done right, there's no worry about contamination or food going bad before the recommended use by/expiration period. The drawback is that pressure canning requires you to stay close by and watch things, even though they are in a sealed pot. Heat may need to be increased or decreased several times during processing in order to keep the right amount of pressure to kill bacteria. Time needs to be monitored so foods are not over or under processed. And the initial cost of a pressure canner can be more than you want to invest. You just have to remember that it's a piece of equipment that will probably outlast you. I'm currently using one of two pressure canners my mother had in her own kitchen for no less than 40 years!
On occasion (years, not weeks or months), the rubber gasket may need replacing. And even more rarely, the pressure gauge might need to be replaced. If you buy one with a wire jar basket, that basket will rust over time due to water exposure. Otherwise, these babies keep on going! Once you have your pressure canner, you are able to do practically any food preservation you like. These are large enough that they can be used without the lids as water bath pots. And the bottom rack to set the jars on is included. It's usually made of aluminum, so no rust here!
Pressure canning is absolutely required for low acid foods like vegetables, greens, and beans. These foods need higher temperatures to kill bacteria than jams or tomatoes, and pressure is the only way to achieve that in a home kitchen. When you get your pressure canner, READ THE MANUAL. If you buy one used (2 of mine came from the thrift store), look online for a manual, or at the very least, a reliable website that will explain the do's and don't of pressure canning. And don't be afraid to buy a book or two on home canning. My favorites are Better Homes and Garden's Complete Canning Guide, and Ball's Blue Book: Guide to Preserving. I advise against using book published prior to 1975 because of advances in food preservation methods since those earlier days, but by all means, check out the recipes in them!
I harvested the first bunch of green beans from my garden yesterday. In another two days, that one pound will be joined by 8-10 pounds, so that means next week, I can officially begin my canning season for this year!
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