In Parts 1 and 2 of this series, we talked about types of pressure canners, parts of the pressure canner, and how to care for it properly.
So, that leaves us with the fun part– let’s get down to the actual canning!
First off, I won’t be covering the basic techniques of safely putting the food into the jars in this post. Check out my In-Depth Canning Tutorial for all that info.
Also, you may want to read my Six Tips for No-Stress Canning. I still follow these tips every single time I begin the canning process.
(This tutorial will cover how to use a weighted gauge All-American Pressure Canner. However, most other canners will follow a similiar technique.)
How to Can with a Pressure Canner
1. Make sure your canning jars are clean and hot. This can be accomplished by placing them in a pot of hot water, allowing them to sit in a sinkful of hot water, or by running them through a quick cycle in the dishwasher. One of the neat parts of pressure canning is that you don’t have to sterilize the jars like you do with a water bath canner. The high heat of the pressure canning process takes care of that. However, you do want to heat them up to prevent breaking and cracking when you place the hot food inside.
2. Fill the canner with 2-3 inches of water and set it on your burner. Use your ruler to measure the amount of water if you have to, but it is very important that you do NOT run out of water during the canning process, as it can seriously damage the canner. Unlike the water bath canning method, you do not have to completely cover the jars with water.
3. Place the rack that came with your canner rim side down in the bottom. Then, place your filled and sealed canning jars on top of that. If you are using pint jars, you can stack them in your canner with the second rack in between the two layers. Depending on what you are canning and the recipe, you’ll probably have hot jars with hot contents, so use your handy-dandy jar tongs if you have them.
4. Place the lid on the canner. As I mentioned in Part Two of this series, my All-American has six wing nuts that I must tighten in order to create a proper seal. Always tighten two opposite wing nuts at the same time.
5. Turn your burner on and allow the canner to start heating up. (I usually turn it on high to get started, then reduce the heat later.) Make sure that your weighted gauge is NOT on the lid of the canner at this point.
6. Once the pressure vent starts releasing steam, set your timer for 10 minutes. Allow it to “exhaust” for this length of time before you do anything else. You’ll know when the steam starts to escape, because it will begin to sputter and hiss and usually some water droplets will appear on the outside. This venting period is a good time to take a deep breath, clean up the kitchen a bit, or say a little prayer if you’re nervous…
7. Check your canning recipe for two numbers:
- First, you need to look for how many pounds of pressure that the particular food needs to be processed at. Usually, the recipe will specify between 5, 10, and 15 pounds. (These are the three settings on your weighted gauge.) If you are at a high altitude like me, (over 6,000 feet…) you will need to adjust accordingly. My All-American manual recommends that, regardless of what the recipe says, always use 15 pounds of pressure when processing foods at 2,000+ feet above sea level.
- Secondly, look for how long you need to process that particular food. My beets took 30 minutes, while things like meat or stew will usually require over an hour of processing time.
8. Once the exhausting/venting period is finished, place the weighted gauge at the proper setting over the top of the pressure vent. Use a oven mitt to do this– that steam is hot!
9. Now, wait for the pressure to build in the canner. This is where the dial gauge comes in handy– you can watch the pressure slowly build and know when you’re getting close.
10. Once the canner reaches the proper pressure (15 pounds in this case), the weighted gauge will begin to jiggle and rattle. This is when you set your timer for the actual food processing time.
11. Now comes the part of the process that takes a little practice, but it’s not difficult. You want to hear a jiggle from the weighted gauge around 1-4 times per minute. This tells you that the pressure is staying at the correct level. You DO NOT want the gauge to constantly jiggle through-out the timed period– this would indicate that the pressure in the canner is too high.
I usually end up standing by the stove for a while and counting. Too many jiggles? Reduce the heat. Not enough jiggles? Increase the heat.
I’ve found that if I keep my burner at low, it’s just about perfect. (I have a gas stove that burns pretty hot…)
Once you get your jiggles regulated, you don’t have to stand there and stare at the canner the entire time. Feel free to clean up the kitchen or check your email, or whatever. Just try not to leave the canner completely unattended. (i.e. don’t go outside to the barn and forget that you are canning!)
12. When the processing time is complete, turn off the burner. Do not move the canner– just allow it to cool down on it’s own. (This will take a while.) Now it’s safe to run outside to do barn chores or whatever else you may need to do.
13. Once the dial gauge reads zero, it’s safe to slowly remove the weighted gauge. Use your oven mitt again, as it’s still usually pretty hot.
14. As long as the pressure in the canner is at zero and the weighted gauge is removed, you are safe to remove the lid. Just make sure to crack it away from your face so you don’t end up with a nasty steam burn.
15. Remove the jars of food and allow to cool completely. Just like water bath canning, you’ll usually hear the “pop!” of the sealing lids fairly quickly.
16. After the canner cools completely, give it a gentle wash and dry thoroughly. If you haven’t oiled it in a while, apply a thin film of olive oil to the metal-to-metal seal.
That’s it! Can you believe it? You just completed your first pressure canning adventure! It wasn’t as scary as you thought, huh?
Have questions? Leave them in the comments and I’ll do my best to answer them!
I am not affiliate with All-American pressure canners in any way.
About Jill Winger
I just pressure canned stewed tomatoes yesterday.
My pressure canner had been in the (somewhat moist) basement, improperly stored, for about a year. When we moved here it was past canning season and I just stowed it. The result is that my pressure guage broke, which I will have to replace. Luckily, with an AA canner, you can still use it even if the guage is defunct, and so I cleaned it all up and it worked just fine. One of my cans didn’t seal quite right – while the lid is on and it’s popped down, it has a “thunk” instead of a “tink” when you hit the top gently with the back of a spoon (which is a good way to check once they’re cold to the touch). That one is in the fridge – we’ll use it first. 
Question – why do you use olive oil isntead of petroleum jelly? My manual and the canning group I belong to are very pushy about the petroleum jelly. I’ve used it with good result, but I’m wondering about the olive oil now.
My AA Canner guide says to use “olive oil as a first option, but if you don’t have any, use petroleum jelly as a secondary option.” So it seems olive oil is the manufactures preference, which is what I do.
Jill,
Hi there: was wandering if you or anyone else for that matter knew:::My mother-N-law gave me her AA, it is from the late 40′s and still going strong, however here is my question: she has alway’s filled the canner up over the tops of the jar’s to can, w/ water:::just like you do w/ a WBC ? I have serched and serched for a manual on line: and can not find one: I have been using this particular canner now for a few years: with great success, however it takes for ever to get to the water hot and to cool the canner down: I’m wandering do I really need to fill it up? or can I do the 3 to 4 inches like all the new canners call for ? I have been tempted to just experiment: but I’m afraid of a pending implosion of such:: any information you could give me ?? I would be very appreciative: I’m new to the page: by the way:: I find the Barnhop very very informative! LOVE IT!
Thanks bunches,
Sandy
Hi Sandy,
Glad you are enjoying the blog and Barn Hop!
Hmmm… I can’t say for absolute certain, but I would think that all pressure canners would be able to operate on the 3-4 inches, rather than filling all the way up. It’s the pressure from the steam that does the work in a pressure canner- not the hot water- so I *think* you’d be ok.
Welp::: I’m going to give it a whirl this weekend:: going to can off some ground beef: I have a freezer full! kid you not!!! so wish me luck! lol:: I can only hope that I don’t ruin any of it::: I’m thinking 3 to 4 quarts of water should do the trick! I turned your sight on to a few of the girls I work with this week, they all love me now::: hee hee:::::A big big Thank You:::: for the response!!!
Sandy
I did it: w/ much sucess: thanks bunches again:::got about 15 pounds of ground beef put up today.
Excellent! I mentally followed MY procedures while reading. You didn’t miss a thing. I have a Presto 23 Quart canner and use the 3 piece weight (5-10-15 psi) and, like you, watch the dial only to see when I get close so I can adjust the heat.
Good job!
Bob
Whew- it makes me happy to hear that Bob! I read and re-read the post about 100 times, but was still nervous that I had left out some vital step, ha! Thanks for double checking.
Thank you for posting these tutorials. I just got an AA canner and your tutorials will really give me the confidence to use it. I think I willl try canning beans today.
Awesome post (s)!! I have a pressure canner but have been terrified of it! LOL Now I feel confident that I can use it safely!
You can do it Linnae! Happy canning.
Just pressure canned for the first time this weekend…Love the idea of being ready for a long, cold winter!
I love your humility, and I love the step by step pictures. Like you, the first time I touched a pressure canner was when I opened the box, and I got the same model you did. Somehow, in all my manuals and tutorials, I missed the bit about the weight. In fact, I just realized that it’s still wrapped in the original manilla padding. I just realized why I had an epic fail when pressure canning some chicken stock. The pot never reached and held pressure, and when I took the lid off, almost half of the stock had boiled out of the jars. I’m lucky I didn’t have an explosion! For the record, I knew something was amiss, so froze the remaining stock.
I had been afraid to try again, but not now! I will bless you when i don’t burn my hand when putting the weight on. I love the practical tips! THANK YOU!!
Oh yes, I’m definitely thinking that not having the weight in place could cause you some big problems! But hooray for troubleshooting and trying again, eh?
Thank you so much for your kind words!
Hi! I loved this post, it was so helpful for a first time canner ^_^ I just had one question. I have the All-American 910 and I did everything up to step 11 and after adjusting the heat my weight only fizzes. The dial tells me that the right pressure is reached, so my questions are: 1. Does the weight have to jiggle or can it just fizzle? 2. Can I go by the dial?
Thank you so much! 
When you stack pint jars with the inbetween rack do you still just put 3-4 inches of water in the bottom or does it need to be more full? Thanks!! I may finally get my pressure cooker out of the box after 6-9 months after reading this.
I did wonder about meat flavor and texture… I have heard that they change with home canned foods and I want to be careful not to ruin anything. 
To remove the black discoloration from any aluminum canner use 1 tablespoon of Cream of Tartar per quart of water (use enough water to cover the discolored area ) put the lid on the canner without the weight and bring it to a boil. Boil for 10 minutes then turn it off and let sit for 2 or 3 hours. When you open your canner it will be sparkly clean. Rinse it out and dry. Repeat as needed to keep your canner nice looking.
P.S. Don’t forget to put the rack in the canner so it can be cleaned.
Great tip Tracy! Thanks for sharing!
You can also add 2 tbsp white vinegar to the water to prevent the discoloration of the canner/rack. As a bonus, for those with hard water, the vinegar also prevents calcium from depositing in the canner or on the jars (the white stuff).
Great tip Shoshana– thanks for sharing!
Hi Jill,
I am from Australia and have just discovered your site, thank you for posting about canning and the different ways you can use them. Have you heard about making your christmas puddings in them? Years ago an old catholic nun in my town use to make her puddings in them, and while I have tried it once the preserver I used was really old and didn’t work well enough.
I have heard though from a chef that your puddings will last longer this way than in the cloth.
Hi Belinda,
No, I haven’t heard of that– very interesting though!
You say “finger tighten ” the jars. Do you mean that air can escape while processing ? Do you further tighten them when you pull them out ? Thank you
Can you use a pressure canner on a smooth top electric stove?? I was told you cannot and now I don”t know what to do.
Hi Tina,
According to manufacturer’s instructions, you aren’t supposed to. However *cough cough*, I have heard of people doing it… Another option is maybe using a propane-powered burner outside? Not as convenient, but an option.
I love my AA, just recently bought it, but the new place I’m moving into only has a smooth top electric stove. I plan to purchase a single plug in electric burner to continue to pressure cook and can in the new house, without worrying about damaging the landlord’s stove! They run about $20-$30 on Amazon!
Good idea! Never thought of doing that.
I tried canning chicken stock for the first time today. About half of my jars didn’t seal. The first two I didn’t use the ring (I was all turned around in my head and thought they were for storage, not for the actual canning process) so they didn’t seal. In the second batch, I used the rings, but 2 jars still didn’t seal. Is this broth still suitable for consumption? My plan was to put them in the fridge and use them this week, but I’m not sure if it’s safe to eat after faulty canning! Please share if you have any information!
Hi Tracy– yes, you can definitely still eat them, as well as you do it right away. Or, you could freeze them.
Thank you so much!! I still have one more question.
My canner doesn’t have a gauge. Just the bobble thing.
Mom says at some point I should put the sealed canner in
The sink and run water over it to cool it down before opening
It. How do I know when to do that?
Hmmm– I don’t run water over mine– I just wait until it’s cooled down (and my pressure gauge reads zero). It takes a while, but I’m too scared to try anything else– I don’t want to get a face-full of hot steam.
Oh, and my manual says not to move the canner during the cool-down process.
I understand the part about using “olive oil” on the rim/seal of the canner, I did my first canning today and I tried some chicken broth. I had 4 pints, 3 sealed and 1 did not so I will use it soon. My question is….
do I have to put olive oil on the lid every time I pressure can something or was it just for the very first time the canner is used? I have a All American 921. I was a little bit afraid of it this first time, but hopefully that fear will go away after I use it a time or two.
Love your blog and all the comments, extremely helpful to a newbee
I think that my owner’s manual recommends re-oiling the lid every 3-4 uses or so– or whenever it starts sticking. Good job on your first canning venture– you’ll be a pro in no time!
I need to get a new canner. Right now I only have a water bath canner, but it is quite old and all rusted inside. I was looking at getting this pressure canner, but I don’t really have room for two canners. Would this work as a water bath canner as well? Thanks!
I can remember my mom and dad using their water bath canner when I was growing up, and all of the Mason jars in boxes or on the shelves full of “stuff”. I was intrigued by your article and want to try my hand at canning. Now I wish I had all of those jars that mom and dad had, Oh well! Jane asked how tight to have the seals and bands, and I was wondering about that myself. Do you tighten down the band after the seal has popped? I also have a glass top stove, so I have thought that my side burner on the BBQ grill (gas fired) may be just the ticket. I do like gas as it is easy to regulate. Will let you know how that works. I really enjoyed your tutorial. Thanks for all of your great advice. As many people are learning how to be less dependent on commercial foods, your articles are timely and well thought out, thanks again, Duane
Yes– mason jars are a hot commodity at my house!
Just tighten the lids/bands finger-tight before placing in the canner– don’t overtighten. And there is no need to re-tighten after they come out of the canner– if the lid has sealed properly, you are good to go. Good luck on your upcoming canning adventures!
I just used my new canner for the first time – chicken stock. Thank you so much for this tutorial. I read the instructions but I found your posts were much more helpful and are what I ended up following in the kitchen. Thanks for your work!
Way to go Karyn! Feels good, huh?
I want to try pressure canning this year, I have my first garden in many years in and the farmers market is an excellent supplement for food to put up for the winter, what is the comparison for how much the room is heated up? In their infinite wisdom, whoever built my house did not put an exterior exhaust for the stove vent, it merely vents back into the room. I have a window adjacent that works well enough for the water bath canner but if the room is going to heat considerably I may need to get someone out here to install the exterior vent before I try this
Yes- it definitely heats up the kitchen– probably a bit more so than a water bath canner. I always have my windows open when i’m doing it in the summer.