Pressure canners allow us to safely preserve low-acid foods at home. Because low-acid foods like vegetables and meat are more susceptible to botulism, these foods must be canned in a pressure canner.

Pressure canning is the process of preserving foods in a kettle pressurized with steam. It’s the only safe method for low-acid foods. If it’s not done properly, home canning can have a high risk of ...

When canning low-acid vegetables, meats and soups, they must be processed in a pressure canner in order to destroy botulism spores that can cause a deadly illness. These foods cannot be safely ...

Foods produced during their natural growing season often have greater nutritional value, and canning enables consumers to have more control over their food by preserving seasonal produce. About ...

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