Date: 28 May 2014. Processing in Pressure Cooker (Preserving Meats, Part 2)

© janice142
 

[Part One, Canning Primer is recommended for neophyte pressure cooker users as a First Read.]

In the years I have been canning or preserving meats I have learned a couple of tricks that ensure good results. It is important to note that the old canning books (circa 1920's era) had different standards than we use today. The following is how I do it, but of course you must make sure it works for you. Your local County Extension Program (think "agriculture") will have details on how they recommend you do things. This is what I do aboard Seaweed:
 

Disclaimer: It is not my fault if something goes wrong. And goodness knows I have had Oh-Shoot moments while doing this stuff. Failure modes are noted below.
 

First I fill the jars.  Sure that sounds basic, but there is a bit of an art to the process. I have a canning jar funnel and it makes packing the meat easier than without. Although not "essential" it does make the process easier.  And, because the top edge of your jar has to be clean, that helps keep the food off of it.
 

Of course pack the chunks first. Whatever is bulkiest goes in, then a broth or "fill in the tiny spaces" part is added. The funnel makes that packing part easier.  Below I've added some diced petite tomatoes to a jar of meatballs.  The broth will fill in the air pockets and the chunks of tomato will fill large spots.
 

I am aware that some of the older canning books say you may cook and can in the same fell swoop, however I've had repeated failures doing so.  Thus, everything is cooked prior to my canning it. 
 

Side Note:  Now things like cabbage leaves I will just wilt in the microwave so they will bend because I know they will be fine when processed. Ditto green peppers.

Failure Mode #1: When I tried to process pork by adding chunks of uncooked meat the problem was (from observation) that the meat shrank so much that there was too much head space* and thus, the food spoilt.

*Head Space: the air above the food. Too much will allow bad stuff to grow.
 

Failure Mode #2: Regarding that head space, if you don't have enough up there, when you process the food it will expand out of the jar creating a mess. Been there/done that too!
 

In my pressure cooker I have about one inch of water in the pan as I start adding my jars.  When all the jars are in the pressure cooker, then I use the water from the pot I had the jars warming in (remember, it's been simmering) and fill the water to just below the rings on the canning jars.
 

~ About the Lids ~

When your jars are filled, wipe down the top edge. To get a tight seal there cannot be food particles on it. Then simply place a lid on top. Add the ring and screw it down. Not tightly -- just until it snugs up.  Some day you will have to remove that ring so let us not imitate Wonder Woman today!
 

Next, close the lid on the pressure cooker and let the temperature rise. For mine, it has two settings: high and low. I start on high and when the steam starts to come out, then turn the pan down to just above simmer -- so the pressure cooker hisses but does not shoot water all over the stovetop.
 

Another side note: Newer pressure cookers are designed so that steam can escape.  They will not explode like some of those made decades ago.
 

On the top of my pan were two numbers (1 and 2) indicating high and low. It seemed like I was always going to my booklet to double check which was which. That's why I used my nail polish and wrote on the switch. This is not fancy, however it does work.
 

The next part is important for a good result and for safety too. You will need Canning Jar Tongs.  Amazon calls them Jar Lifters -- same thing, different name. I burnt my fingers more than one time trying to use pot holders. Tongs are about $5 and worth the price.
 

Canning Jar Tools Kit

Successful canning requires tools. You absolutely NEED the two on the right, however the kit on the left is a better value.   ← Affiliate Links →

Canning Jar Funnel

Canning Jar Tongs

Lift out the jars and put them on a cooling rack. You will be able to see the liquid inside the jars bubbling. That is okay -- it means you have had success.
 

You will also start to hear POP sounds, and that is perfectly okay. What is happening is that the lids are sealing.  Later, an hour or so later generally, touch the jar tops. They should be cooled off and you will note all the little bumps that were in the lids no longer move.
 

However, once in a while I find one that did not seal properly.  The top will make a sound and move when I push on it. I either re-process that jar or eat it right away. The jar is not shelf stable therefore must be consumed shortly.

Take off the lid, wipe down the edge and feel for any nicks. Any with a chip will not ever seal so throw that jar away but keep the contents. If I simply had a food particle trapped between the lid and the jar edge, I can process the jar again.
 

Lids are not re-usable.  Okay, you can reuse them (I have) but the doggone seals fail within a short period of time. Lids are about a dime each. Use new ones for every jar every time.  Brands do not matter.
 

So, my jars are done.  They have cooled off and now it is time to store them away for those lazy days when a book beckons and the breeze is blowing. There is no need to cook tonight. Supper is ready.
 

As for me, I am having a cold pork plate tonight with sliced tomatoes, zucchini and some fresh scallions. All dipped in Ranch Dressing. This is not fancy but it is easy and a nice way to spend an evening while I finish up the latest book (Simple Jess) on my Kindle. Life does not get much better.
 

Have you ever preserved foods in a pressure cooker?
And, did your family can years ago?
 

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