 Another man said that we're supposed to have a hard freeze tonight, so I picked the remainder of my turnip greens and my lettuce and spinach. Over here is my lettuce and spinach. Here are the turnip greens. These turnips should be a giveaway for that. Greetings friends! In a previous video, I demonstrated canning using a hot water bath. A hot water bath is suitable when you are canning high acid foods. This would include fruits, tomatoes, sauerkraut, and rhubarb. Most foods, however, are not high acid and require canning in a pressure canner. This would include any meat, fish, poultry, wild game. It would also include most vegetables, soups, and stews. A pressure canner allows a temperature to rise higher than a water bath canner. The temperature does not depend on how high you turn the heat. The temperature depends on the pressure in the container. There are different types of canners and each come with an instruction book. It is very important that you read the instruction book and that you follow the procedures in your book rather than the procedures that I'm giving you here. The procedures I'm giving you here are just general procedures and you may need to modify these. The amount of time and the pressure that you will use depends on the type of food that you're canning. It also depends on the size of the container. Every jar does not have to be processed as long as a quart jar. Quarts have to be processed longer. Also some pressure cookers have a constant steady pressure, like 15 pounds is typical, or some pressure cookers have a pressure relief valve and a dial. This particular one has a variable regulator. You take a look at my regulator, it's marked 5, 10, and 15. This is for 5 pounds of pressure. You use this one. You use this one for 10 pounds of pressure and you use this one for 15 pounds of pressure. According to most of the recipes that are in my canning book, they require 10 pounds of pressure. I'll be using this one right here. What that means is that you put the 10 mark on the pressure relief valve. The canning procedure, including the amount of time that you process it and the pressure depends on the recipe that you're using, which depends on the type of food that you're canning. You will therefore need a good canning recipe book. The one that I use is Ball Blue Book, Guide to Home Canning, Freezing, and Dehydration. You just look up what you're canning, hear peppers, potatoes, jams, turnips. I'm going to be canning turnips and greens. You follow the recipe that is in your book. According to my book, I'm going to be using 10 pounds of pressure. I'm going to be canning in pint jars so I will process pints for one hour and 10 minutes. If I was using quart jars, I would process them at one hour and 30 minutes at 10 pounds of pressure. That's the reason it's important to have a good recipe book. As I mentioned, I'm going to be using pint-sized jars. My pressure canner will hold eight pint-sized jars. I'm using the wide-mouth jars so I will need the wide-mouth lids and of course the wide-mouth bands. My canner will hold eight pints but I'm not sure I have enough spinach for eight pints but I'm going to go ahead and prepare for eight pints and that way I will be ready and I will have extra jars prepared rather than end up with too few jars. What you want to do first of course is you want to wash your jars and then you want to put your jars in boiling water to sterilize them. Your canner will come with a trivet that fits in the bottom. You put this in the canner then you put several inches of water. You do not have to put enough water to cover your cans. Just have the water about about to here about halfway up. You just want to make sure you have enough water so that the water does not boil out. You're actually canning using steam rather than boiling water so the level of the water is not critical. I'm going to start by sterilizing my jars. I'm going to boil the jars in this container here and it takes a while for the water to get hot so I'm going to go ahead and start this while I'm preparing the food. Now if you'll notice I don't have the jars completely covered with water. That's okay. They don't have to be covered with water because the steam will sterilize the jar. Steam is actually hotter than boiling water so as long as I have the top on this they will sterilize even when they're not in the water. You don't have to worry about the bands. Bands don't contact the inside of the jar. The lids have to be sterilized. You don't really want to boil the lids because that could damage this rubber seal here but you do just want to clean them in hot water so what I do is once my water gets boiling in here I'll just put the lids in a separate container just pour hot water from here onto the lids and leave them in the hot water until I get ready to use them. So we'll go ahead and turn on the heat and start heating our jars and now I'll start preparing the food. Okay first I want to cut off the turnips in the thick part of the stems. We don't want these. This goes in the compost. Then you rinse your greens in at least three changes of water. Over here I have my turnips which I've scrubbed with a potato cleaning brush and normally people can their turnip greens and their turnips as two separate events and because I like to eat my turnips with my turnip greens I'm going to try something new and I'm going to can my turnips with my turnip greens. Okay while I'm heating up my jars I'm going to cook down the turnip greens. I'm just going to cook them down to where they wilt so that I can put them in the jars without them shrinking too much in the jar so I can pack the jars properly and I'm going to cook the turnips for just three minutes. I have just a couple of inches of water in here and just a couple of inches of water in here and I'm just going to cook them for about three minutes. Now these will cook fully in the jars because they are going to cook under pressure for about over an hour so these will be well cooked in the canning process but we just want to cook these down so that they will pack nicely in the jar and we just want to start the cooking process so that the foods are hot when we put them in the hot jars. Okay the turnip greens are cooking down nicely. I'll take a knife now and cut through them a few times so that they'll pack in the jars nicely. Okay into the hot jar goes some turnip greens, a few pieces of turnips, one half teaspoon of salt, and boiling water until you have one inch headspace. Then goes the lid, the band, you just tighten the band until you feel resistance leaving it a little loose just tighten until you feel resistance not too tight. Then into the pressure cooker.