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Home / Pressure Canning / Page 2

Pressure Canning

A list of topics covering equipment needed for and techniques used in pressure canning. Pressure canning is required for home-canning of all low-acid foods to prevent botulism. If you have a low-acid food you want to preserve and don't have a pressure canner, look at freezing or dehydrating it instead.

Presto Pressure Canner 3-piece Regulator Weight

Presto Pressure Canner Accessories

Presto Pressure Canner Gauge Testing

Presto Pressure Canner Manual

Presto Pressure Canner Replacement Rings / Gaskets

The cool down process is important in pressure canning

Why is 10 pounds and not 15 pounds the base for pressure canning?

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Quote of the day

“Leave your creativity behind! Home canning is one area where being creative can lead to food safety disasters.”

— Dr Barb Ingham, 5 Tips for a Successful Home Canning Season. May 2011.
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