Pressure canning your harvest, preserved for months
2 h€ 50 Calm
Keep your harvest, soup, or sauce for months with pressure canning. Here's how to do it safely, from jars to sealing.
There is something deeply satisfying about a cupboard full of jars you filled yourself. With pressure canning, you can preserve vegetables, fruit, soup, and sauce for months without spoilage. Perfect for a productive vegetable garden or a big pot of food you want to store in portions for later.
You work with a pressure canner, glass canning jars with lids and bands, a jar lifter, and a funnel. Everything starts clean and dry. You prepare your food, fill the jars, and heat them under the right pressure for the right amount of time. After cooling, you check every seal. What's properly sealed goes into the cupboard, ready for a cold day.
Get your equipment ready and make sure everything is clean and dry: a pressure canner, glass canning jars with lids and bands, a jar lifter, a funnel, and a bubble remover.
Wash, cut, and prepare your food according to your recipe. Keep in mind that different products have different processing times.
Fill the jars, tighten the lids and bands firmly, place them in the pressure canner with water up to two-thirds, and heat to the correct pressure for the correct amount of time.
Let the canner cool down naturally, remove the jars, and check every seal once they have cooled. Jars that didn't seal properly should be refrigerated and eaten soon, or reprocessed.
Related playbooks
Set up your own vegetable garden in an afternoon
From bare ground to the first seeds in an afternoon. Soon you'll be harvesting your own vegetables from the back garden.
Better coffee 6 of 6: Your house coffee
Settle it: one coffee, one recipe, one way of buying. Then you can stop thinking about coffee and just drink good coffee.
Better coffee 5 of 6: Visit a roaster
See the beans go brown. An hour at a local roastery, a tasting if they offer one, and a conversation about origin and roast.
Better coffee 4 of 6: A coffee walk to three bars
Ninety minutes, three coffee bars within walking distance, one drink each. Compare and talk to the person behind the machine.
Better coffee 3 of 6: Espresso at home without the frustration
If you have an espresso machine, most bad shots are grind and dose. A method to get to a good shot in five tries instead of fifty.
Better coffee 2 of 6: Pour-over, weighed
A kitchen scale and a timer turn a lucky cup into a repeatable one. One recipe, four variations, one favourite.
by PlayTryBe team