Want The Basics of Canning Food to save money, reduce food waste, and enjoy fresh flavors all year round? In this video, we’re diving into the basics of canning—the easiest way to preserve fruits, veggies, jams, and more! Whether you’re a homesteader, a prepper, or thinking of starting a canning business Finkiemufu.com has you covered
Canning Food is also a potential Business Idea. Can in bulk when the food is in season and cheaper and resell your canned goods for MOOLA 🤑
To Get you started here is a Step-by-Step Guide to Canning Pickles Using a Pressure Cooker
Canning pickles using a pressure cooker requires careful attention to safety and technique. While pickles are traditionally preserved using a water bath canning method due to their high acidity, a pressure canner (not a standard pressure cooker) can be used if necessary. This guide assumes you’re using a pressure canner, not a regular pressure cooker, as the latter does not safely process jars for long-term storage.
Supplies Needed:
✔️ Fresh cucumbers (preferably pickling cucumbers)
✔️ Vinegar (5% acidity, usually white or apple cider vinegar)
✔️ Pickling salt (non-iodized)
✔️ Sugar (optional)
✔️ Garlic, dill, mustard seeds, red pepper flakes (or other spices)
✔️ Pressure canner (NOT a regular pressure cooker)
✔️ Canning jars (pint or quart size) with lids and bands
✔️ Jar lifter
✔️ Funnel
✔️ Large pot (for brine)
✔️ Clean towels
Step 1: Prepare the Jars and Lids
- Wash jars, lids, and bands thoroughly with hot, soapy water.
- Sterilize the jars by placing them in boiling water for 10 minutes.
- Keep the lids and bands in hot (not boiling) water to soften the seals.
Step 2: Prepare the Brine
- In a large pot, combine:
- 4 cups vinegar (5% acidity)
- 4 cups water
- ¼ cup pickling salt
- 2 tablespoons sugar (optional)
- Bring the mixture to a boil, stirring to dissolve the salt and sugar.
Step 3: Pack the Jars
- Place 1-2 garlic cloves, a sprig of fresh dill, and optional spices (mustard seeds, red pepper flakes, etc.) in each jar.
- Pack cucumbers tightly into the jars, leaving ½ inch headspace at the top.
- Pour the hot brine over the cucumbers, ensuring they are fully submerged while maintaining the ½ inch headspace.
- Remove air bubbles by gently tapping the jars or using a non-metallic utensil.
Step 4: Seal the Jars
- Wipe jar rims with a clean damp cloth to remove any residue.
- Place lids on jars and screw on the bands finger-tight (not overly tight).
Step 5: Pressure Canning Process
After processing, turn off the heat and let the canner depressurize naturally before opening the lid.
After this add 2-3 inches of water to the pressure canner and place the jars inside.
Secure the lid and turn on the heat.
Allow the canner to vent steam for 10 minutes before sealing the vent.
Bring to 10-15 PSI (depending on your altitude) and process:
Pint jars: 10 minutes
Quart jars: 15 minutes
How Long Will They Last?
Properly pressure-canned pickles can last 12-18 months when stored in a cool (50-70°F), dry, and dark place then, once opened, refrigerate and consume within 4-6 weeks for best quality.