Foods with low acidity must be canned at a temperature above boiling which requires a pressure canner. Foods that must be pressure canned include most vegetables, meat, and poultry.
Producing your own, safe food supply at home is simple when guidelines for operating a pressure canner are followed. Only a pressure canner or pressure cooker can be used practically and safely in the home to reach the required 240° F, and maintain it for the necessary amount of time. To can vegetables, meats or foods such as stew, soup or gravies, invest in a good pressure canner, for years of dependable processing. By following the manufacturers recommendations for care and safety, the pressure canner performs flawlessly for decades.
Just a thought: A pressure canner can be used as a autoclave to sterilize metal equipment used in the health care of animals.
A pressure canner heats under pressure to a temperature that is higher than boiling water; this process kills microorganisms and bacteria in the ingredients, specifically botulism.
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The pressure canner is specifically designed to obtain temperatures higher than can be reached with a boiling water or water bath canner in order to kill microorganisms in meats and low acid vegetables. A pressure canner can be heavy to move around, especially when it’s full to the brim. The 16 quart canner capacity is 10 one pint jars, or 7 one quart jars and is easier to handle than it’s 23 quart counterpart.
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