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tomato juice and applesauce. The pressure canner method is the only safe way to can foods low in acid, such as asparagus, shelled beans, snap beans, beets, carrots, corn, hominy, mushrooms, okra, peas, potatoes, pumpkins, spinach and other greens, squash and sweet potatoes.
Only in a pressure canner can the high temperatures be achieved that will destroy the spores of Clostridium botulium. Ten pounds of pressure is equal to 240 degrees F. It is important that all food in each jar reach the desired temperature. This may not happen if the processing time is cut short or if the food is processed at 9 pounds of pressure rather than 10.
Pressure canners are designed to trap steam enabling one to get the temperature above 212 degrees F. A gauge is essential to indicate pressure inside the canner.
Two types are commonly used. A dial gauge gives a visual picture of the temperature and a weighted gauge gives an audio signal. The user must watch the dial gauge and make necessary adjustments in heat to keep the reading constant.
The weighted gauge allows excess steam to escape with a resulting jiggling of the weight. The noise is an indication of the temperature. If the noise is very insistent, then the pressure is above the desired level. If the jiggle is ' infrequent (less than 4 times a minute), then the canner is not hot enough.
Most canners have a gasket of rubber or a rubberlike material that prevents steam from leaking out around the cover. Older canners which close with lugs do not have a gasket. The gasket deteriorates with use and age and is the part which needs to be replaced most
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