Read the pressure canner manual before use
Inspect the gasket, vent pipe, lid, and gauge for damage
Wash jars, lids, and bands in hot soapy water
Prepare the food using a tested pressure canning recipe
Fill jars with hot food or raw-packed food as directed
Remove air bubbles with a nonmetallic utensil
Wipe jar rims clean
Place lids on jars and apply bands fingertip-tight
Add the amount of water required by the canner manual
Place the filled jars on the rack in the canner
Lock the lid in place
Heat the canner on medium-high until steam vents steadily
Vent the canner for the required time
Close the vent or place the weight on the vent pipe
Bring the canner to the correct pressure
Adjust heat to maintain steady pressure
Start timing only when the correct pressure is reached
Regulate pressure throughout the full processing time
Turn off heat when processing is complete
Let the canner depressurize naturally
Do not force-cool or open the canner early
Check that pressure has returned to zero
Remove the weight or open the vent if required by the manual
Wait a few minutes before opening the lid
Open the lid away from your face
Remove jars with a jar lifter
Place jars on a towel or rack to cool undisturbed
Leave jars undisturbed for 12 to 24 hours
Check seals after cooling
Remove bands, wipe jars, label, and store
Discard any unsealed jars or reprocess them as directed by the recipe