playbook
Pressure canning your harvest, preserved for months
Keep your harvest, soup, or sauce for months with pressure canning. Here's how to do it safely, from jars to sealing.
2u
duration
€ 50
budget
Ground
pace
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.
by PlayTryBe team
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.
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