For disinfecting, use a liquid chlorine disinfectant (household laundry bleach) or other disinfectant. Dilute according to directions on the container. Cover wooden surfaces with the disinfectant solution and leave 15 minutes. Wash solution off with boiling water.
Pressure canner
To insure the safety of canned meats and poultry, jars or cans must be processed at a sufficiently high temperature for a long enough time to kill all bacteria that cause spoilage or food poisoning.
The only practical way to get this high temperature is to use a pressure canner. When steam is held under 10 pounds of pressure at sea level, the temperature in the canner quickly reaches 240° F.—the necessary safe temperature for canning meat.
A pressure canner should be equipped with a rack to hold jars or cans.
A pressure saucepan with accurate controls may be safely used for processing meats in pint jars or No. 2 cans. If you use a pressure saucepan, add 20 minutes to the processing times specified.
Before using the canner, wash the kettle well. Do not put cover with dial gage in water. Wipe the cover carefully with a hot soapy cloth; repeat with a clean damp cloth. Dry. Keep the petcock and safety valve clear. Before each use of the canner, inspect these openings. To clean, draw a string or narrow strip of cloth through the petcock.
Pressure adjustments.—If you live above sea level, you may need to adjust steam pressure in your canner to get a temperature of 240° F. The rule: For each 2,000 feet above sea level, increase the pressure by 1 pound.
Caution: Do not increase processing time when you increase steam pressure.
If a weighted gage is used at a high altitude, have it corrected for altitude by the manufacturer of the canner.