Michigan State University Extension
Preserving Food Safely - 01600948


     Equipment  for heat-processing home-canned food  is  of
two main types--boiling-water canners and pressure  canners.
Most are designed to hold seven quart jars or eight to  nine
pints.   Small pressure canners hold four quart  jars;  some
large pressure canners hold 18 pint jars in two layers,  but
hold  only  seven  quarts  jars.   Pressure  saucepans  with
smaller  volume  capacities are not recommended for  use  in
canning.   Small capacity pressure canners are treated in  a
similar  manner  as standard larger canners, and  should  be
vented using the typical venting procedures.                

     Low-acid  foods must be processed in a pressure  canner
to be free of botulism risks.  Although pressure canners may
also  be  used  for  processing  acid  foods,  boiling-water
canners  are recommended for this purpose, because they  are
faster.   A  pressure canner would require from  70  to  115
total  minutes  to  can  a load of jars; the total time  for
canning most  acid  foods  in boiling water varies  from  25
to 60 minutes.   A  boiling-water canner loaded with  filled
jars  requires  about 20 to 30 minutes of heating before its
water  begins  to  boil.  A  loaded pressure canner requires
about  12 to 15 minutes of heating before it begins to vent;
another  l0  minutes to vent the  canner; another 5  minutes
to pressurize the canner; another 8 to 10 minutes to process
the  acid  food; and, finally, another 20 to 60  minutes  to
cool the canner before removing jars.                       

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