Pickles are a delicious way to preserve cucumbers and enjoy their tangy, salty flavor all year long. While pickling cucumbers in vinegar is a quick and easy process, pressure canning pickles enables them to be shelf-stable for 1-2 years or more. Knowing how long to process pickles in a pressure canner is important to ensure they are safely preserved.
What is Pressure Canning?
Pressure canning allows food to be processed at temperatures above the boiling point of water. This higher temperature kills any bacteria or microorganisms that could cause spoilage or foodborne illness. Pressure canners work by creating a sealed environment where the internal pressure raises the boiling point of water. At sea level, water boils at 212°F (100°C). Under pressure of 10 pounds per square inch (PSI), the boiling point raises to 240°F (115°C). High temperatures reached through pressure canning kill botulism spores and other harmful bacteria/microorganisms, allowing low-acid foods like pickles to be safely preserved.
Benefits of Pressure Canning Pickles
There are several advantages to pressure canning pickles rather than just using a boiling water canner:
- Enables long term shelf stability – Properly pressure canned pickles can be stored for 1-2 years or longer.
- Higher temperatures kill more microorganisms – The 240°F temperature reached through pressure canning is effective at destroying bacteria and enzymes that can cause food spoilage.
- Prevents foodborne botulism – The high heat kills any botulism spores that may be present, preventing chance of this serious foodborne illness.
- Works for non-acidic foods – Pressure canning allows low-acid foods like pickles to be safely preserved. A boiling water bath canner is only recommended for high-acid foods.
Processing Times for Pressure Canning Pickles
To safely can pickles, it is important to follow research-tested processing times. Processing time refers to the amount of time the jars are under pressure in the canner. The processing time for pressure canning pickles depends on a few factors:
- Pickle type – Refrigerator pickles, quick-process pickles, and fermented/brined pickles require different processing times.
- Altitude – Higher altitudes require longer processing times due to the lower boiling point of water.
- Jar size – Quart jars generally need longer processing times than pint jars because of greater volume.
Here are general guidelines for processing times at different altitudes when pressure canning pickles:
Refrigerator Pickles
| Altitude | Pints | Quarts |
|---|---|---|
| 0 – 1,000 ft | 10 min | 15 min |
| 1,001 – 3,000 ft | 15 min | 15 min |
| 3,001 – 6,000 ft | 15 min | 20 min |
| Over 6,000 ft | 20 min | 25 min |
Quick-Process Pickles
| Altitude | Pints | Quarts |
|---|---|---|
| 0 – 1,000 ft | 10 min | 15 min |
| 1,001 – 6,000 ft | 15 min | 20 min |
| Over 6,000 ft | 20 min | 25 min |
Fermented/Brined Pickles
| Altitude | Pints | Quarts |
|---|---|---|
| 0 – 1,000 ft | 15 min | 20 min |
| 1,001 – 6,000 ft | 20 min | 25 min |
| Over 6,000 ft | 25 min | 30 min |
It is important to always use the processing time for the highest altitude at which the jars will be stored and consumed. Adjust pressure canner to achieve required PSI (either 5, 10, or 15 PSI depending on your recipe). Start timing when the canner reaches the target pressure.
Step-by-Step Guide to Pressure Canning Pickles
Follow these steps for safe pressure canning of pickles:
- Prepare pickle brine/liquid according to recipe directions. Bring to a boil.
- Wash and sterilize jars in hot, soapy water. Rinse. Place upright on rack in canner or boil 10 minutes.
- Fill jars with pickles, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rims.
- Apply lids & bands fingertip tight.
- Place filled jars on rack in canner. No more than 2 jar heights deep.
- Check canner has enough water. It should cover jars by 1-2 inches.
- Close canner lid. Heat on high until steam releases from vent.
- Maintain pressure by regulating heat. Start timing when target pressure is reached.
- When time is complete, turn off heat. Allow canner to depressurize naturally.
- Remove jars with jar lifter. Do not retighten bands.
- Cool jars completely on towel, away from drafts.
- Check seals, remove bands, wipe jars and label.
- Store jars in cool, dark place for 1-2 years.
Tips for Pressure Canning Pickles
Follow these tips for best results:
- Use only research-tested pickle recipes formulated for pressure canning.
- Do not increase amount of vinegar or change proportions in a recipe.
- Make altitude adjustments to processing time if needed.
- Always use low-temperature pasteurized vinegar for food safety.
- Use vinegar with at least 5% acidity for preservation.
- Cure pickles for several weeks in fridge before canning for best flavor.
- Remove 1/16 inch slice from blossom end of cucumbers to prevent soft ends.
- Use fresh, firm cucumbers and other ingredients for highest quality pickles.
Frequently Asked Questions
Why do my pressure canned pickles turn soft?
Pickles can turn soft from improper processing. Be sure to process for full recommended time at correct pressure for your altitude. Also check jar seals – if seals fail, pickles will not be vacuum sealed properly and can soften over time from exposure to air.
Can I adjust pressure canning time for pickle recipes?
No, never change processing times in canning recipes. Research-tested times ensure safety. Increasing or decreasing time puts you at risk of spoilage or botulism.
Is an open-kettle water bath process safe for canning pickles?
No, pickles must be processed in a pressure canner due to low acidity. An open kettle water bath does not get hot enough to kill bacteria and botulism spores. Always follow current USDA guidelines for safe home canning.
Can I reuse pickle brine when canning pickles?
No, do not reuse brine when canning. Always use fresh, clean brine to help prevent chance of spoilage or contamination. Reusing brine risks throwing off the acidity, pH, and salt levels needed for safety and quality.
Do I need to sterilize jars before canning pickles?
Jars can be sterilized by boiling for 10 minutes before use. However, washing in hot, soapy water and rinsing is sufficient prior to pressure canning. The combination of hot brine and high heat processing sterilizes jars during canning.
Conclusion
Pressure canning pickles allows them to be shelf-stable for 1-2 years or longer. Follow proper processing times for your altitude and always use current, tested recipes. Pressure canning is the only safe method for long term preservation of pickles. Refer to this guide to ensure your pressure canned pickles seal properly and stay safe through storage.