Canners and Their Uses
Types and temperatures of Canners:
- Oven = 200 degrees
- Pressure or Electric Pressure
- 5# = 228 degrees
- 10# = 240 degrees
- 15# = 250 degrees
- Steam = 212 degrees
- Water Bath = 212 degrees
Pressure Canning Meat at 10 pounds pressure:
Meat in ½ pints require 45 minutes of processing time
Meat in pint jars require 75 minutes of processing time
Meat in quart jars require 90 minutes of processing time
* Some seafood requires higher processing times, so consult a recipe specifically for the type of seafood your canning to be safe. Usually it is 110 minutes.
Meat in ½ pints require 45 minutes of processing time
Meat in pint jars require 75 minutes of processing time
Meat in quart jars require 90 minutes of processing time
* Some seafood requires higher processing times, so consult a recipe specifically for the type of seafood your canning to be safe. Usually it is 110 minutes.
Acidity Lists
- The low acidic foods include:
- meats
- seafood
- poultry
- dairy products
- all vegetables
- The high acidic foods include:
- fruits
- properly pickled vegetables
Seminars Available:
Drying foods for storage
Fermenting
Canning foods for storage
Creating your pantry
Food Storage
For More information, please call: 423-552-1416
I will be taking names and deposits for the classes before scheduling the class.
Each class will be conducted on a Sunday afternoon from 3-5pm.
If classes become too large, I will split them to a Wednesday evening from 6-8pm.
Cost per class $20.00
Thank you! Kat Rollins
Drying foods for storage
Fermenting
Canning foods for storage
Creating your pantry
Food Storage
For More information, please call: 423-552-1416
I will be taking names and deposits for the classes before scheduling the class.
Each class will be conducted on a Sunday afternoon from 3-5pm.
If classes become too large, I will split them to a Wednesday evening from 6-8pm.
Cost per class $20.00
Thank you! Kat Rollins