i have a ton of zucchini and tomatoes etc. i wanted to use the zukes so i found this recipe for zucchini salsa. awesome! i’ll be leaving out the cilantro because my family hates it.
Pressure Canning Safely
Pressure canning is the only method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats and fish.
No matter how high you turn up the heat, boiling water cannot surpass 212 degrees F (even lower at high altitudes). A Pressure Canner brings jar temperatures up to 240-250 degrees F at just 15 lbs sq. in. This temperature can be reached only by creating steam under pressure.
- 100% bacteria kill guaranteed!
- Simple and safe to use
Note: Glass-top ranges are not designed for the high heat of canning.