Dating mason canning jars
The most obvious difference is in size but they are also made of different materials, and valves.The USDA Complete Guide to Home Canning A specifically designed metal kettle with a lockable lid used for heat processing low-acid food.Acid foods include fruits, pickles, sauerkraut, jams, jellies, marmalades, and fruit butter.
Low-acid foods include meats, seafood, milk, grains and all fresh vegetables except for most tomatoes.
Tomatoes are tricky, the USDA wrote a special canning guide .
For both water bath and pressure canning the exact processing time, temperature and/or pressure depends on the kind of food being canned, the way it is packed into jars, and the size of the jars – adjustments must also be made for altitude.
See the “Spring valves not reliable” sub-head in “What’s the difference between a pressure cooker and a pressure canner? As of today, there are still no electric pressure cookers approved for pressure canning processes by the USDA.
So the answer to “Can I use my electric pressure cooker for pressure canning?