What is the proper method for pressure canning?

I’ve never done pressure canning, just straight up canning. Try checking your nearest land grant university’s website for an agricultural extension, they should have really good information. I’ll try to find a good link.

Are you planning to make fermented sushi rice?

http://www.uga.edu/nchfp/publications/publications_usda.html

http://extension.osu.edu/topics/health/food-preservation

no, i was just recruiting talented answerers from a diverse audience

@Snarp The OSU link is dead, but the usda guide looks awesome thanks sooo much!

Weird, the OSU link works for me.

http://www.youtube.com/watch?v=JeSQmYK8uE4

when you go to the osu link, the links away from it with the info didn’t work for me

@Ltryptophan Ahh, I see. Bummer.

This is a good place to start as well: http://www.freshpreserving.com/

I’ve done some canning at home and had good results. No food poisoning deaths. :) I haven’t done any pressure canning though, and stick to high-acid produce (fruits). As long as you follow the guidelines for sterilization, cooking times/methods, storage, and checking seals, your canned foods should be safe.

The pressure canning setup should have an instruction book with it. Stick with high-acid foods at first.I use the book “Putting Food By” (ISBN 0–553-14564–9) by Hertzberg, Vaughn and Greene. Covers almost all aspects of canning and food preservation.