Pressure canning is a time-honored method of preserving food, allowing you to enjoy the bounty of your garden or local farmers market year-round. While various pressure canners exist, the Barton pressure canner stands out for its durability and ease of use. This comprehensive guide will walk you through every step of using a Barton pressure canner safely and effectively, ensuring your canned goods are both delicious and safe for consumption.
Understanding Pressure Canning and the Barton Canner
Pressure canning is essential for preserving low-acid foods like meats, poultry, seafood, and most vegetables. These foods are susceptible to botulism, a potentially fatal form of food poisoning. The high temperatures achieved in a pressure canner – 240°F (116°C) or higher – eliminate the botulism spores, making the food safe to eat.
The Barton pressure canner is typically constructed from heavy-gauge aluminum, providing even heat distribution. It includes several essential components:
- The canner body itself.
- A fitted lid with a gasket.
- A pressure regulator weight or dial gauge.
- A vent pipe (also called a steam vent or petcock).
- A rack to elevate jars from the bottom of the canner.
Before you begin, always consult the USDA Complete Guide to Home Canning for tested recipes and processing times. Following these guidelines is crucial for food safety.
Preparing Your Jars and Ingredients
Proper preparation is key to successful pressure canning. This involves inspecting your jars, preparing your food, and ensuring a tight seal.
Jar Inspection and Preparation
Inspect your jars carefully for any chips, cracks, or irregularities, especially around the rim. Discard any damaged jars. Use canning jars specifically designed for pressure canning; repurposing other glass jars is not recommended.
Wash jars, lids, and screw bands in hot, soapy water. Rinse well. You can sterilize the jars by boiling them for 10 minutes, especially if you are processing for less than 10 minutes. However, for longer processing times, simply keeping the jars hot is sufficient. Keep the jars hot until they are filled. This can be done in a simmering pot of water or a dishwasher on a sanitize cycle.
Preparing Your Food
Prepare your food according to your chosen recipe. Wash, peel, and chop vegetables as instructed. Meat should be properly trimmed and prepared. It’s important to follow recipe instructions closely, as the size and density of the food affect processing times. Do not alter recipes or reduce processing times.
Some foods require “hot packing,” where the food is heated before being placed in the jars. Others require “raw packing,” where the food is placed in the jars uncooked. The recipe will specify which method to use. Hot packing generally results in better color and reduces shrinkage during processing.
Filling the Jars
Fill the jars, leaving the specified headspace (the space between the top of the food and the rim of the jar). Headspace allows for expansion of the food during processing and helps create a proper vacuum seal. Refer to your recipe for the correct headspace for each food. Typically, this is ¼ inch for jams and jellies, ½ inch for fruits and tomatoes, and 1 to 1 ¼ inches for vegetables and meats.
Remove any air bubbles by gently running a non-metallic utensil (like a plastic spatula or wooden skewer) around the inside of the jar. Wipe the jar rim clean with a damp cloth to remove any food residue. This is critical for a proper seal.
Place a new, properly prepared lid on the jar, and secure it with a screw band. The screw band should be fingertip tight – not too loose, not too tight. Over-tightening can prevent proper venting during processing.
Using the Barton Pressure Canner: Step-by-Step
Now that your jars are prepared, it’s time to use the Barton pressure canner.
Adding Water and Loading the Canner
Place the canning rack in the bottom of the pressure canner. Add the amount of water specified in your recipe. This is typically 2 to 3 inches, but always refer to your specific recipe and canner instructions.
Carefully load the filled jars onto the rack, ensuring they do not touch each other or the sides of the canner. This allows for proper heat circulation. If you are processing two layers of jars, use a second rack designed for stacking.
Securing the Lid and Venting the Canner
Place the lid on the canner, aligning the arrows or marks according to the manufacturer’s instructions. Ensure the lid is properly sealed.
Before pressurizing the canner, it is crucial to vent it. This involves allowing steam to escape from the vent pipe for 10 minutes. This removes air from the canner, ensuring the correct temperature for processing. Place the canner on a burner set to medium-high heat. Allow steam to escape from the vent pipe in a steady stream for the full 10 minutes.
Pressurizing and Processing
After venting for 10 minutes, place the pressure regulator weight (or close the vent if using a dial gauge canner) onto the vent pipe. The pressure will begin to build inside the canner.
Monitor the pressure gauge closely. Once the desired pressure is reached (refer to your recipe for the correct pressure based on your altitude), adjust the heat to maintain a steady pressure. Fluctuations in pressure can result in under-processed or over-processed food.
Begin timing the processing time as soon as the desired pressure is reached. Maintain the correct pressure throughout the entire processing time.
Cooling and Depressurizing
Once the processing time is complete, turn off the heat and allow the canner to cool naturally. Do not attempt to speed up the cooling process by running cold water over the canner. This can cause the jars to break or the seals to fail.
Allow the pressure to drop to zero. This may take 30 to 60 minutes or longer, depending on the canner and the ambient temperature. Never remove the pressure regulator weight or open the lid until the pressure gauge reads zero.
After the pressure has reached zero, wait 10 minutes before carefully removing the pressure regulator weight. Then, carefully open the lid, tilting it away from you to avoid a steam burn.
Removing and Cooling the Jars
Using a jar lifter, carefully remove the jars from the canner, keeping them upright. Place them on a towel-lined surface, leaving at least one inch of space between the jars. This allows for proper cooling and prevents thermal shock.
Listen for the “pop” sound as the jars seal. This indicates that a vacuum has formed inside the jar.
Allow the jars to cool undisturbed for 12-24 hours. Do not tighten the screw bands during this time.
Checking Seals and Storing Jars
After the jars have cooled completely, check the seals. Press down on the center of the lid. If the lid flexes up and down, the jar is not properly sealed and should be reprocessed with a new lid or refrigerated and used immediately.
Remove the screw bands and wash the jars with soap and water. Label each jar with the contents and the date.
Store the jars in a cool, dark, and dry place. Properly canned goods can be stored for up to a year.
Safety Precautions When Using a Pressure Canner
Safety is paramount when using a pressure canner. Here are some essential precautions to keep in mind:
- Always follow the USDA Complete Guide to Home Canning for tested recipes and processing times.
- Never alter recipes or reduce processing times.
- Inspect your canner and its components regularly for any signs of damage.
- Ensure the vent pipe is clear of obstructions.
- Never open the canner until the pressure has reached zero.
- Use a jar lifter to remove hot jars from the canner.
- Wear oven mitts or other protective gear to prevent burns.
- If you are unsure about any aspect of pressure canning, consult with a local extension office or experienced canner.
Troubleshooting Common Problems
Even with careful preparation, problems can sometimes arise during pressure canning. Here are some common issues and how to address them:
- Jars not sealing: This can be caused by damaged jars, improper headspace, food residue on the jar rim, or insufficient processing time.
- Liquid loss during processing: This can be caused by overfilling the jars, fluctuating pressure, or not venting the canner properly.
- Food discoloration: This can be caused by oxidation, over-processing, or using old or improperly stored ingredients.
- Spoilage: This is a serious issue and can be caused by insufficient processing, improper sealing, or contamination. Discard any food that shows signs of spoilage. Signs of spoilage include bulging lids, unusual odors, or mold growth.
Maintaining Your Barton Pressure Canner
Proper maintenance will extend the life of your Barton pressure canner and ensure its safe operation.
- Clean the canner thoroughly after each use with hot, soapy water.
- Dry the canner completely before storing it.
- Inspect the gasket regularly for cracks or damage. Replace the gasket as needed.
- Keep the vent pipe clean and free of obstructions.
- Store the canner in a dry place.
By following these guidelines, you can safely and effectively use a Barton pressure canner to preserve your favorite foods for years to come. Happy canning!
What is the primary advantage of using a Barton pressure canner compared to other types of canners?
The Barton pressure canner offers precise pressure control and consistent heat distribution, crucial for safely processing low-acid foods like meats, poultry, and vegetables. This reliable environment eliminates the risk of botulism, a severe form of food poisoning, ensuring the longevity and safety of your home-canned goods. Improper processing can lead to botulism spores surviving, which is why precise temperature control is essential, something the Barton pressure canner excels at providing.
Unlike water bath canners used for high-acid foods, the higher temperatures achievable in a pressure canner destroy harmful microorganisms that thrive in low-acid environments. This makes it an indispensable tool for anyone wanting to preserve a wide variety of foods beyond just jams and jellies. The sturdy construction of the Barton pressure canner further contributes to its durability and ability to withstand the high pressures required for safe canning.
How do I properly vent a Barton pressure canner before pressurizing it?
Venting the Barton pressure canner is a crucial step in the canning process, ensuring all air is removed from the canner before pressure is built. This process guarantees that the internal temperature accurately reflects the pressure gauge reading, leading to effective sterilization of the canned goods. Failing to vent properly can result in lower temperatures than indicated, posing a risk of spoilage.
To vent, leave the vent pipe open after placing filled jars inside and adding the required amount of water. Heat the canner over medium-high heat until a steady stream of steam escapes from the vent pipe for a full 10 minutes. After 10 minutes, close the vent pipe according to the manufacturer’s instructions, and the pressure will begin to build inside the canner.
What water level should I maintain inside the Barton pressure canner during processing?
Maintaining the correct water level is essential for consistent heat distribution and safe canning. The water creates steam, which is what builds pressure and properly heats the jars. Insufficient water can lead to inconsistent processing and potential breakage of jars.
The recommended water level is generally 2-3 inches of water in the bottom of the canner, but it’s crucial to consult your Barton pressure canner’s instruction manual for the specific amount. Too much water isn’t usually problematic, but too little can be. Make sure the water level stays consistent throughout the entire processing time; adding more water should the level decrease requires careful depressurization first.
How do I adjust processing times in a Barton pressure canner for different altitudes?
Altitude affects the boiling point of water, and thus the pressure needed to achieve proper sterilization temperatures. At higher altitudes, water boils at lower temperatures, meaning a standard pressure canning recipe may not effectively eliminate harmful bacteria. Failing to adjust for altitude can lead to under-processed and unsafe canned goods.
To adjust, you need to increase the pressure according to a specific chart provided in your Barton pressure canner’s instruction manual or a reputable canning guide. These charts indicate the appropriate pressure increase based on your altitude above sea level. Using the correct pressure setting is critical for ensuring the safety of your canned goods at higher elevations.
What types of jars and lids are recommended for use with the Barton pressure canner?
Only use canning jars specifically designed for home canning with your Barton pressure canner. These jars are tempered to withstand the high temperatures and pressures of the canning process. Reusing commercial jars like mayonnaise jars can lead to breakage and potential food spoilage, so proper canning jars are a necessity.
Use new, two-piece lids consisting of a flat lid and a screw band. The flat lid has a sealing compound that creates an airtight seal during processing. Screw bands can be reused as long as they are not rusty or damaged, but the flat lids must be new each time to ensure a proper seal.
How do I safely depressurize the Barton pressure canner after processing?
There are two methods for depressurizing a Barton pressure canner: natural release and quick release. Natural release involves allowing the canner to cool down on its own until the pressure returns to zero, which takes approximately 30-60 minutes. Quick release, generally not recommended for all foods, involves releasing the pressure using the canner’s vent.
Natural release is generally preferred, especially for delicate foods, as it prevents siphoning of liquid from the jars. Quick release should only be used according to the manufacturer’s instructions and is typically reserved for fruits or pickles. Regardless of the method, wait until the pressure gauge reads zero before attempting to open the canner.
What are some common mistakes to avoid when using a Barton pressure canner?
One common mistake is under-processing, either by not venting the canner properly, using incorrect processing times for the specific food and altitude, or failing to maintain the correct pressure. These errors can lead to under-sterilized food and potentially harmful bacteria growth. Always double-check your processing times and settings and ensure proper venting.
Another frequent mistake is overfilling jars, which can cause food to siphon out during processing and prevent a proper seal. Leaving adequate headspace, as specified in your recipe, is crucial. Additionally, forgetting to acidify certain foods, like tomatoes, can also lead to unsafe canned goods. Always follow tested recipes and guidelines to avoid these common mistakes.