Prepare a pressure-canning batch using its tested recipe, correct gauge and altitude table, complete venting and pressure hold, and natural depressurization.
Select a tested pressure-canning recipe for the exact food, cut, pack style and jar size. Check that your equipment is a suitable pressure canner for those instructions. Put the recipe and canner manual together before preparing food.
Record the canner’s gauge type and known site elevation. Select pressure and time from the matching recipe table. If its pressure sequence matches a supported calculator pattern, use the lookup to check the elevation band. Prepare the rack, water, jars and headspace as directed.
Follow the canner procedure, including 10 minutes of continuous steam venting before pressurizing. Start the recipe’s process timer only after the specified pressure is reached. If pressure falls below the required amount, restore it and restart the full process time.
Allow the canner to depressurize naturally. Follow the manual and NCHFP opening sequence, including the wait after full depressurization, before removing jars. Complete the separate jar-cooling period and seal checks, then label the batch.
Keep the recipe, gauge type, pressure/time table row and batch observations together.
Convert known elevation units before reading the recipe’s altitude table.
Look up the elevation band only after matching the exact pressure pattern and gauge type in the tested recipe.
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Build the process card from the tested recipe and equipment instructions; this table intentionally supplies no generic pressure schedule.
| Process detail | Source to check |
|---|---|
| Food, pack and jar size | Tested recipe |
| Gauge type and equipment setup | Canner manual |
| Pressure and time at your elevation | Recipe table for that gauge type |
| Venting, pressure loss and release | Canner operating procedure |
Read the complete venting, pressure-holding, restart and natural depressurization instructions, including the 10-minute wait after full depressurization before opening.
Use the canner requirements associated with USDA home-canning processes.
Follow the separate 12–24 hour jar-cooling period, seal checks and instructions for unsealed jars.
NCHFP’s snap-bean tables illustrate the 11/12/13/14 PSI dial pattern and 10/15 PSI weighted pattern. Its peach examples use different 6/7/8/9 and 5/10 patterns. Keep each pressure with the complete recipe and its time.
Use a short log for venting, pressure reached, any interruption, completion, opening and jar inspection. This makes a batch easier to review later.
Leave time for heating, venting, processing, natural release and cooling; the recipe’s processing time covers only one phase.