How to Safely Use a Pressure Canner

Pressure Canner vs. Pressure Cooker

How to Safely Use a Pressure Canner
Add to Favorites Reading Time: 15 minutes Low-acid foods must be processed at a temperature that is hotter than boiling water. Compared to water bath canning or steam canning, which processes jars at 212ºF, a pressure canner processes at 240ºF, the necessary temperature for destroying food spoilage organisms in foods with a pH greater than 4.6. Such low-acid foods include poultry, seafood, meats, and most vegetables. Although a pressure canner is more expensive, it is more versatile because it may be used for boiling water canning and for pressure canning. Canner Construction Three of the four major pressure canner brands — Granite Ware, Mirro, and Presto — are lightweight, relatively inexpensive, and made in China. The All American brand is considerably heavier, and therefore more durable as well as more expensive, and is made in the United States. All models are made of aluminum, which is an excellent conductor of

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