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Pressure canners for use in the home were extensively redesigned beginning in the 1970’s. Models made before the 1970’s were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, a vent port in the form of a petcock or covered with a counterweight, and a safety fuse. Modern pressure canners are lightweight, thin-walled kettles; most have turn-on lids fitted with gaskets. (At least one style has screw-down knobs around the canner and does not have a gasket, however.) They all have removable racks, an automatic vent/cover lock, a vent port (steam vent), and a safety fuse.
This guide to using a pressure cooker will teach you:
- What are the serious errors in processes obtained in pressure canners if suboptimal conditions exist?
- What are the necessary steps to follow for successful pressure canning?
This step-by-step resource to using a pressure cooker highlights the necessary 15 steps to properly canning food. A must-read guide for beginners looking to preserve their own vegetables, fruits, soups, and sauces!
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