More sterile: Due to the fact that the pot is sealed and has a pressure gauge to help monitor whats going on inside, you reach higher temperatures that you would with an open water method. With this canner, you don’t have to fill it with water, instead you rely on the vapour produced. With higher temperatures, the bacteria such as clostridium botulinum, or botulism, is avoided.

Canning low acid foods: Now that you reach higher temperatures with a thorough process, you can start canning meat, sea food and low acid vegetables. This means that what you can isn’t limited to a year supply of tomatoes or pickles! You can get more creative.

Canning more: The pot comes with an internal rack, so you are able to can more at once, where as with an open water pot, you can’t stack your jars vertically.

Simple and easy: You simply place your canner on your stove top, add you jars into the rack, add the instructed amount of water, seal the top, wait for the pressure gauge to tell you the desired pressure, and then start timing! Once your time is up, relieve the pressure via the exhaust valve, let it cool, take the rack out, cool some more and then store your preserves.

Better technology: Since there are racks inside the pot, this ensures that the jars don’t sit against the wall of the pot and the vapour reaches all sides of the jar. This means that the heat is distributed evenly for all the jars and the process is very thorough.

Good investment: For a one time price of around 60$, you have a canner that is durable and simple. It will allow you to can tonnes of food, faster and safer, helping you save in the long term with all the food that you put on your shelves. Check out a Mirro pressure canner for a good entry level choice.

Canning with an open water method can be irritating and messy. With water boiling over the sides of your pot, and the handling of hot jars that might contain unwanted bacteria, it can be quite a chore to can. With pressure canners, your hot water is contained, you handle your jars with a rack that stacks them and holds them in place, and you know that the water temperature is above 212F. Now it’s easy to can anything without worrying and enjoy much more than tomatoes safely, and without burning your hands!

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It’s More Sterile: Because the water vapour and heat is contained and tightly sealed, there is heat on all sides of the jars and the temperature rises beyond that of boiling water. This ensures that all bacteria is killed, including clostridium botulinum, avoiding the risk of botulism. This is always a concern when canning, and should be taken very seriously.

Can Meat and low acid food without worrying: As stated above, the temperature is hotter and so it is safe to can low acid foods that pose a risk of bacteria when using an open water method. This means that it’s time to get more creative with what you can and experiment with different things!

Easy to Use: Generally, all pressure canners are quite similar. They can be made of light weight aluminum, and have pressure gauges on them. This makes sure that you are aware of the pressure that increases due to the water vapour. There is also an exhaust that will automatically start to let out steam when it reaches a pressure that is too much. This means that the unit is safe to use.

Canning more at once: They also come with easily removable racks. This helps to avoid taking jars out of a pot filled with hot water, and you can also stack jars so that you can can more at once.

More thorough method: The vapour produced in the pot reaches all sides of your jars. Unlike open water methods, you don’t have to fill the canner up all the way. With the racks, the jars sit away from the walls, and the boiling water turns to vapour, surrounding the entire jar and ensuring that all sides are evenly heated.

Long term investment: You will only need to buy it once. These aren’t complicated machines and for sixty dollars, you will be able to can well into your golden years with ease. For the amount of food that you can preserve, it’s well worth the investment. For a high quality purchase, take a look at an All American pressure canner.

Canning can take a long time, and when using traditional methods, there is always the worry that your products might spoil as time passes because the jar wasn’t sterile, sealed properly, or cooked thoroughly. With pressure canners, those fears can be abated. It also makes canning very clean and easy. The racks help to keep your fingers out of boiling water, and arrange your jars in a manner that allows you to can more at once, and safely. This gadget helps you to monitor your canning temperatures and gives you the freedom to can whatever you want, including the risky stuff like red meat and sea food.

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