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Apr 27, 2017 - Learn the differences between a pressure cooker and a pressure canner, how to use them, and what are the best foods to cook in each.
What pressure cookers and pressure canners are approved for safe use on a smooth glass-top or induction stoves? ... I just canned 7 qt of tomatoes in a presto 16 qt canner and 1 of the jars broke. ... Pressure cookers for canning and home food preservation.
Product Description. Pressure canning is the only method recommended safe by the U.S. Department of Agriculture for low-acid foods. Doubles as a boiling water canner for preserving fruits, jams, jellies, pickles and salsa in pint and half pint jars. Also handy as a large capacity pressure cooker. Co

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Pressure Canning (Low-Acid Foods). Step-by-Step Fresh Preserving of Low-Acid Foods. Vegetables, meats, poultry and seafood are such a natural part of family meal planning that preserving these low-acid foods ensures an economical and well-balanced diet throughout the year. Low-acid foods are easy to
Special air vent/cover lock allows pressure to build only when the cover is closed properly and prevents the cover from being opened until pressure is safely reduced. It also gives a visual indication of pressure inside the canner. Handy to use as a large capacity pressure cooker for preparing meats
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