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.