Steam-pressure canning method - used for processing low-acid foods, such as meats, fish, poultry, and most vegetables. A temperature higher than a boiling temperature is required to can these foods safely.
Some pressure cookers -- much larger 10 quart or more versions -- are also capable pressure canning (putting up food for future use without refrigeration).
Fagor's 9-Piece Pressure Canning Set
Microplane Parmesan Rotary Grater
Fissler Magic Pan Rest
Rösle Pineapple Cutter
Linden Sweden's Conical Strainer
Grilly Goat Basting Tongs and Sauce Pot Set
OXO Good Grips Green Salad Spinner ...
High-acid fruits like strawberries require no preservatives to can and only a short boiling cycle, whereas marginal fruits such as tomatoes require longer boiling and addition of other acidic elements. Many vegetables require pressure canning.
 See also: Canning, Water, Salt, Temper, Vegetable
  
|
RSS
