This is part 1 of a 3-part series on pressure processing. Pressure processing is one of the most rewarding, yet intimidating, methods of home canning. To help remove the mystery, while keeping things completely safe, today I am joined by Nancy Becker, a Home Economist and manager of the Test Kitchen for National Presto Industries. Presto manufactures the canner I use in my own kitchen.
Those who learn pressure processing open wide the world of food preservation. More than simple jams or pickles, the pressure processor allows the home canner to safely store all kinds of meats, fish, poultry, and low acid vegetables.
Along with a review of basics of food safety, Nancy walks us through the different types of canners and how to safely use them. By the time we are done you will have dramatically increased your overall confidence in home canning, including pressure processing.
Helpful Links —
Click to buy Presto 16-Quart Aluminum Pressure Cooker/Canner from Amazon (affiliate link). This is the canner I use!
Special offer from Adagio Teas Only for Canning Season Podcast Listeners —
My thanks go out to Adagio Teas for their generous offer available ONLY to listeners of the Canning Season podcast.
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According to their website, the free Juicy Slices tea sampler is described as follows —
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