This is part 2 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. Today’s show gets into canner maintenance followed by a step-by-step walkthrough of the entire process to safely process and preserve 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 & Information —
Click to buy Presto 16-Quart Aluminum Pressure Cooker/Canner from Amazon (affiliate link). This is the canner I use!
Presto Phone Numbers:
Customer Service – For Parts, troubleshooting, help with the canner itself: 800-877-0441
Test Kitchen – For questions with processing, recipes, etc.: 800-368-2194
Special offer from Adagio Teas Only for Canning Season Podcast Listeners —
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