PRESSURE CANNER
A specifically designed metal kettle with a lockable lid used for heat processing low-acid food. These canners have jar racks, one or more safety devices, systems for exhausting air, and a way to measure or control pressure. Canners with 20-21 quart capacity are common. The typical volume of canner that can be used is 16 quart capacity, which will contain 7 quart jars. Use of pressure saucepans with less than 16 quart capacities IS NOT RECOMMENDED. [ Go Back ] Copyright © by Quick and easy recipes -Yummyfood - (195 reads) |
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