Pressure Canning
8 guides
Venting, Pressurizing, and Cooling a Pressure Canner Safely
Learn how to vent a pressure canner, build and hold pressure correctly, and cool it safely with this step-by-step guide for beginners.
July 4, 2026
How to Pressure Can: A Beginner's Step-by-Step Guide
Learn how to pressure can safely with this beginner step-by-step guide. Covers venting, pressurizing, depressurization, and why tested recipes matter.
June 30, 2026
Reading Pressure and Processing Times the Right Way
Learn how to read pressure canning PSI and processing times from tested recipes, and why both vary by jar size, canner type, food, and altitude.
June 29, 2026
Can You Can Meat at Home? Pressure Canning Basics
Yes, you can safely can meat at home with a pressure canner. Learn how to pressure can chicken, beef, and other meats using tested USDA recipes.
June 22, 2026
How to Pressure Can Soups and Stocks
Learn how to safely pressure can homemade soups, broths, and stocks using tested USDA guidelines, the only safe method for these low-acid foods.
June 21, 2026
How to Pressure Can Beans and Legumes
Learn how to can dried beans at home safely. This beginner's guide covers soaking, pre-cooking, packing, and pressure canning beans the right way.
June 14, 2026
How to Pressure Can Vegetables
Learn how to pressure can vegetables safely at home. Covers which vegetables to can, hot vs raw pack, the step-by-step process, and why tested recipes matter.
June 10, 2026
Why You Can't Water-Bath Can Low-Acid Foods
Learn why low-acid foods like vegetables, beans, and meats must be pressure canned—and why boiling water alone can never make them safe to store on the shelf.
June 6, 2026