• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Practical Self Reliance

Your Practical Guide To Self Reliant Living

  • Off-Grid
  • Foraging
  • Herbalism
  • Preserving
  • Brewing
  • Permaculture
You are here: Home / Canning / 50+ Pressure Canning Recipes

50+ Pressure Canning Recipes

February 15, 2021 by Ashley Adamant 4 Comments

This post may contain affiliate links.  Read full disclosure here.
10913 shares
  • Share
  • Tweet

Pressure canning recipes can be a bit harder to find, as most beginning canners are all about simple water bath canning for pickles and jams.  Once you have a pressure canner at home, you’ll be able to can almost anything at home, including meat and low acid foods like vegetables.

A selection of pressure canned food. Back Row (left to right): Beef Broth, Pumpkin, Tomatoes, Pinto Beans, Sweet Potato. Front Row: Pasta Sauce, Corn, Beets, Black Beans.

A selection of pressure canned food. Back Row (left to right): Beef Broth, Pumpkin, Tomatoes, Pinto Beans, Sweet Potato. Front Row: Pasta Sauce, Corn, Beets, Black Beans.

(If you’re not familiar with pressure canning, I’d strongly suggest you read this beginners guide to pressure canning before proceeding.  Be aware that a pressure canner is different than a “pressure cooker,” and you cannot make these recipes in your instant pot.)

Water bath canning is a great place to start for beginners, and it’s an easy way to preserve jams, jellies, fruits and pickles.  If you really want to put up a substantial amount of food for your family, you’re going to have to graduate to pressure canning.

Pressure canning allows you to put up nutrient dense meat, vegetables, soups, stews and stock. 

Since they’re low acid foods, they cannot be preserved in a water bath canner, and they require the higher temperatures of a pressure canner for safe preservation. 

What Foods Need a Pressure Canner?

Certain foods, namely low acid foods with a pH above 4.6, must be canned in a pressure canner if they’re canned at all.  This includes:

  • Meat of All Kinds ~ Beef, Chicken, Pork, etc.
  • Stocks and Broths ~ Both Meat and Veggie
  • Vegetables ~ Potatoes, Pumpkin, Green Beans, Etc.
  • Dry Beans ~ Black Beans, Pinto Beans, Navy Beans, etc.
  • Chili and Baked Beans
  • Soups and Stews
  • Some Tomato Products, like pasta sauce with low acid ingredients such as mushrooms, onions and peppers included.

You can also process water bath canning recipes in a pressure canner, and it’ll allow you to get the job done quicker without steaming up the kitchen (as much). 

Keep in mind, that while you can convert water bath canning recipes to a pressure canner, it doesn’t work in the opposite direction.  

For example, we can water for emergencies in a pressure canner, though you can also easily do that in a water bath canner.

Things You CANNOT can in a Pressure Canner

Be aware that not everything is safe for canning, even in a pressure canner. These foods are not safe for home canning, regardless of the method:
  • Milk, Cream, Butter and Other Dairy Products
  • Coconut Milk
  • Flour, Corn Starch, and most thickeners (Canning Clear Jel is the only Exception)
  • Rice, Pasta and Other Starchy Foods
  • Eggs, including pickled eggs

While you likely can find many pressure canner recipes for these things on the internet, they’re not safe for pressure canning.

Pressure Canning Vegetables

If you’re been water bath canning fruits for some time, you’ll love expanding your preserves to pressure canning vegetables.  They allow you to preserve garden produce at the peak of freshness, and add savory vegetables to your wintertime table (without taking up freezer space).

Some vegetable pressure canning recipes are quite specific, as in the case of canning pumpkin.  It cannot be canned as a puree, and must be canned as pumpkin cubes to ensure that heat can penetrate to the center of the jar. 

(Canned pumpkin puree that comes from the grocery store in tin cans goes through a different industrial process, which would break glass jars.)

  • Canning Asparagus – Practical Self Reliance
  • Canning Greens, like Spinach, Turnip Greens, Collards, Kale, Swiss Chard – Pick Your Own
  • Canning Corn – Practical Self Reliance
  • Canning Pumpkin – Practical Self Reliance
  • Canning Tomatoes (water bath or pressure canning) – Practical Self Reliance
  • Canning Okra – National Center for Home Preservation
  • Canning Peas – Practical Self Reliance

Canning Corn

Pressure Canning Root Vegetables & Tubers

Root vegetables are often stored in a root cellar, but that’s not an option everywhere.  Locations dry arid locations out west without basements can’t successfully root cellar vegetables, and it’s not the best option for small homes and apartments either.

Even though we successfully root cellar many crops on my homestead here in Vermont, I still love the convenience of canned root vegetables.  I eat canned beets right out of the jar as an afternoon snack, and I absolutely love the convenience of canned potatoes on busy weeknights.

  • Canning Carrots – Practical Self Reliance
  • Canning Beets – Practical Self Reliance
  • Canning Onions – Practical Self Reliance
  • Canning Parsnips – New Life On A Farm
  • Canning Rutabaga – Healthy Canning
  • Canning Turnips – The Canning Granny
  • Canning Sweet Potatoes – Practical Self Reliance
  • Canning Potatoes – Practical Self Reliance

Canning Potatoes

Pressure Canning Soup Recipes

Homemade soups are an easy meal in a jar that takes the prep work out of dinner (and concentrates it a few months ahead during pressure canning time). 

You are still making the soup, along with all the chopping, simmering and prep work that goes along with it. 

Still, it saves a lot of time when you make a huge batch and pressure can the soup for future dinners.

  • Canning Asparagus Soup – SB Canning
  • Home Canned Carrot and Fennel Soup – Healthy Canning
  • Home Canned Tomato Soup – Common Sense Home
  • Home Canning Vegetable Beef Soup – Simple Family Preparedness

Pressure Canning Broth Recipes

While I love the convenience of home canned soup, I’ll be honest, I can plain broth much more often.  It’s incredibly versatile, and provides that start for hundreds of different nutrient dense homemade meals.

I probably have 60 to 80 quarts of pressure canned broth in my basement at any given time.  Jars of beef broth, duck stock and pork stock are our favorites, and cover the vast majority of our homemade recipes.

(Seafood stock is the next one I’d like to try, once I can get a good supply of fish bones and tails.)

  • Canning Bone Broth – Practical Self Reliance
  • Strong Fish Stock – Get The Good Stuff 
  • Organ Meat Stock – Practical Self Reliance
  • Pheasant Stock – Hunter Angler Gardener Cook
  • How to Make Pork Stock – Practical Self Reliance
  • Shrimp Stock – Canning and Cooking at Home 
  • Canning Beef Stock – Practical Self Reliance
Pork Bone Broth Home Canning

Pork Bone Broth Home Canning

Pressure Canning Bean and Chili Recipes

While soups usually provide a light meal in a jar, pressure canned beans and chili are better at providing a hearty meal in minutes.

Homemade dry beans can take 2-3 hours to simmer on the stove, and believe it or not, it actually takes less time to pressure can them!

Plain pinto beans (and black beans) are some of my favorite pressure canner recipes, since they not only cook dinner faster, they preserve it for future meals at the same time.

  • Pressure Canning Chili Con Carne – The Daring Gourmet 
  • Home Canned Chili – Healthy Canning
  • Canning Beans: How to Can Dry Beans at Home – Practical Self Reliance

Canning Beans at Home ~ Safely canning beans at home is a tasty way to save time on meal prep. Canning dry beans during the winter months means you can enjoy homemade beans any time of the year with minimal prep, and better yet without heating up the house.

Pressure Canning Meat

Preserving meat without refrigeration can be tricky, especially if you’d like to avoid massive amounts of salt (as in bacon, salami and dry cured meats).  Living on a solar powered homestead, our freezer space is at a premium and I’ll often can up meat for quick weeknight meals when I need a bit more room in the freezer.

Many of my readers born in the ’30s and ’40s have related fond memories of eating home canned beef right out of the jar, stealing it from grandma’s pantry shelf as an after school snack.  Great nutrition and convenience to fuel growing bodies!

  • Pressure Canning Beef – Practical Self Reliance
  • Canning Turkey – Practical Self Reliance
  • Canning Chicken (or Rabbit) – National Center for Food Preservation 
  • Canning Pork – National Center for Food Preservation
  • Canning Beef – Practical Self Reliance

Pressure Canning Wild Game Meat

Since game meat is often a bit tough, and harvests are sometimes much larger than even the biggest freezer, pressure canning recipes can come to the rescue.  They tenderize the meat while at the same time allow you to store a huge harvest without additional freezer space.

This can be a lifesaver if you’re in a rural cabin without dependable access to electricity.

  • Canned Canada Goose Meat – Cornell University
  • Elk, Moose, or Caribou – The Canning Diva 
  • Canning Quail and Other Game Birds – On Big Turtle Creek
  • Canning Chicken or Rabbit – National Center for Home Food Preservation
  • Canning Squirrel – Meats & Sausages 
  • Canning Turtle – Life With A Good Wife
  • Canning Venison Cubed and Raw Packed – Simply Canning 
  • Canning Bear Meat – Montana Outdoor Radio Show

Pressure Canning Seafood

Canning fish and seafood is a bit more complicated than canning most meat, and pressure canning recipes for freshwater and ocean seafood are sometimes a bit more involved.

The process for canning tuna, for example, is very specific and it’s important that you follow it to the letter.

  • Clams – National Center for Home Food Preservation
  • Canning Crab Meat – National Center for Food Preservation
  • Canning Tuna – National Center for Food Preservation
  • Canning Salmon – Bernardin
  • Canning Shrimp  – Washington State University
  • Canning Smoked Fish At Home – Pacific Northwest Extension 
  • Canning Trout – Simply Canning

Pressure Canning Organ Meats

While these days organ meats are often tossed, they’re actually some of the most nutritious parts of the animal. 

Canning up organ meats means you preserve the best parts and can slowly eat them for all their benefits throughout the year.

  • Canning Beef Lengua (Tongue) – Kusina ni Manang
  • Pressure Canning Giblets – A Traditional Life
  • Canning Organ Meat Stock – Practical Self Reliance
Rich, homemade stock from bones and organ meats.

Organ Meat Stock

Pressure Canning Pet Food

Honestly, I’ve never tried canning my own pet food…but there no reason not to! 

Here are a few pressure canner dog food recipes to try:

  • Canning Your Own Dog Food by Frugal Living On The Ranch
  • An Experiment in Canning Dog Food by Canning Granny

If you know any good pressure canning recipes I’ve missed, please leave me a note in the comments!  I’m always looking for new ways to fill a jar. 

Pressure Canning an assortment of pressure canned food, cooled, with the rings removed for storage.

Pressure Canning an assortment of pressure canned food, cooled, with the rings removed for storage.

Canning Recipes

Looking for more canning recipes?  I have over 100 canning recipes for just about everything under the sun…

  • 12+ Apple Canning Recipes
  • 30+ Strawberry Canning Recipes
  • 12+ Beginner Canning Mistakes (and How to Fix Them)

Food Preservation Tutorials

Want to learn a few new techniques for preserving outside the jar?

  • Beginners Guide to Cheese Making
  • How to Make Apple Cider Vinegar
  • How to Preserve a Whole Pig without Refrigeration
  • How to make Mead (Honey Wine)

50+ Pressure Canning Recipes

Related

Filed Under: Canning, Pressure Canning

« Beginners Guide to Root Cellaring (without Root Cellar!)
How to Make a Herbal Tincture »

Reader Interactions

Comments

  1. Mark G Bomalaski

    April 17, 2021 at 4:40 pm

    What brand/model pressure canner do you recommend?? I am having a hard time navigating the online reviews.

    Reply
    • Ashley Adamant

      April 19, 2021 at 9:56 pm

      I use the All American 30 Quart, and I did a LOT of research on models before investing in this beauty. I absolutely love it, and I’ve been using it constantly (at least 3-4 times a month, often 2-3 times a week) for 10 years now. No signs of wear, works great, no parts to replace…this thing is going to last 100 years.

      (The reason for the 30QT size is that you can fit twice as much in it as the next size down. You stack jars double-decker and can put in two layers of 7 quarts at a time for 14 quarts total, or as many as 19 wide mouth pints.)

      Reply
  2. Brandi

    June 7, 2022 at 9:02 pm

    Can I pressure can high and low acid foods together?
    My favorite sweet potato soup has green apples in it and I’d love to pressure can it.

    Reply
    • Administrator

      June 14, 2022 at 5:26 pm

      It’s fine to pressure can low acid and high acid foods together.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Meet Ashley from Practical Self Reliance

Ashley Adamant Author Bio

I’m an off-grid homesteader in rural Vermont and the author of Practical Self Reliance, a blog that helps people find practical ways to become more self-reliant. Read More…

Subscribe Here!

Footer

Amazon Disclosure

Practical Self Reliance is a personal blog and a woman-owned small business.  I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. For more details, visit my disclosures page.

Prepper Website

Copyright © 2022 · Foodie Pro & The Genesis Framework

10913 shares