Important: Safety Warning
This page describes home-canning methods from before the causes of botulism were understood. Canning low-acid foods without a pressure canner, as described here, can allow the growth of Clostridium botulinum, whose toxin is among the deadliest known. Follow current USDA home-canning guidelines instead.
This information has been left in for historical purposes but should not be acted upon.
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Cooker, or Canner
A canner made for the purpose simplifies the process of canning. As the cooking is done under very high pressure, the time required is materially shortened. The work is carried out in the same manner with the three utensils mentioned above. Rinse the jars in boiling water, taking care to heat them gradually lest they break; fill the jars with the article to be canned, then set on the rack, put the lids of the jars beside them or in a pan of boiling water on the stove. Cover the large receptacle and let the water heat quickly to the boiling point, then open and fill the jars to overflow with salted boiling water or boiling syrup, as is required; adjust rubbers and covers but do not fasten them down, cover the receptacle and let cook as required, then seal and remove to a board out of all draughts.