Maintain the recommended pressure for the time indicated in the recipe, adjusting for altitude (see altitude chart). Turn off heat. Let canner stand undisturbed (do not remove the weighted gauge) until pressure returns to zero. Wait 10 minutes, remove weight and unlock the lid, tilting away f...
Place inside of the pressure canner, and lock on the lid. Now, based on the chart above, you’ll process the jars for 75 or 90 minutes, depending on the size of the jar. An Important Note to Remember The processing time doesn’t start counting until you reach the correct pressure need...
The issue with that advice, however, is that probably only .001% of home canners would have the knowledge of when a jam was acidic enough. Don’t forget: safety aside, high acidity in jams is also required (along with sugar) for traditional pectin to set to make the jam worth canning!