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Use a pressure canner if your recipe calls for it. Pressure canning is necessary for meats and most vegetables because they do not have enough acid in them. Pressure canning can also reduce the processing time for foods like peaches and tomatoes, compared to water bath canning. To prevent certain harmful bacteria from forming, it is necessary to process low-acid foods at a higher pressure. Pressure canners raise the temperature by building up pressure inside. Typically, it is necessary to raise the temperature to 240F (116C) to kill these bacteria.

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• Arrange the jars in the pressure canner. For smaller jars, you may be able to stack them, as long as you offset them. That is, instead of putting a jar bottom directly on a jar lid so it nests, straddle a jar bottom across the rims of other jars.
• Check your gasket before you begin pressure canning each year. They tend to dry out when they sit on a shelf. It must be able to form a seal. You may be able to revive a somewhat dry gasket by soaking it in just-boiled water. If your gasket is too old or cracked, replace it. You'll need to replace your gasket every year or two.
• Place the lid on the pressure canner and twist it firmly closed. Often the handle position will indicate what is closed. Remove the rocker from the lid of the canner.
• Bring the pressure canner to a boil. Watch the steam coming out of the opening where the rocker will go. There is usually also an indicator pin in the center. This pin will pop up as steam builds inside the canner.
• Allow the steam to vent for a period of time. When it is rushing out of the vent in a strong, even stream, it is called a 'full head of steam'. Let the canner vent with a full head of steam for seven minutes or as specified in your recipe or canner's instructions.
• Place the rocker on the vent and start timing the specified process time. The needle on the pressure gauge will begin to rise.
• Adjust the temperature on the stove so that the pressure in the canner is what is specified in your recipe, adjusted for altitude. This pressure is typically 10psi (gauge pressure) at sea level. You'll generally have to make multiple small adjustments to get the pressure right. It will take a few moments to see the effects of each adjustment, since a large pot full of water and jars needs to change before your needle shows the change.
• Attend pressure canners for the entire cooking duration, adjusting the temperature as necessary. Drafts and other variations will cause it to continue to shift. Lower the heat slightly if the pressure is too high and raise it if the pressure drops. Don't assume that you have reached the balance point, since drafts and other variations can disrupt the pressure fairly quickly. A pressure that is too low could fail to cook sufficiently hot; one that is too high could run the risk of breakage.
• Process the jars for the full time stated in the recipe then Turn off the heat, leaving the rocker on until the indicator pin drops. When the pin drops, remove the rocker and allow the canner to vent for a few minutes.
• Open the lid slowly and hold it between yourself and the jars for a few moments. You can even rest the lid loosely open on the pot rim for a minute or so. It doesn't happen very often (especially if you're careful to relieve the pressure gradually), but pressure canned jars occasionally break when the pressure is released.