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This is part 3 of a 3-part series on pressure processing. Today’s session is aimed primarily at those who have a pressure canner with a dial gauge. We learn how to get it tested and why that is important. This is the final installment of a great interview with 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.
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 —
Presto® 16-Quart Pressure Canner Instruction Manual (free)
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 —
My thanks go out to Adagio Teas for their generous offer available ONLY to listeners of the Canning Season podcast.
CLICK HERE TO GET A FREE SAMPLER OF 18 DIFFERENT ADAGIO TEAS WITH ONLY A $19 PURCHASE. (Expires 31-Jan-2014)
By clicking on the above affiliate link you will be taken to a page at Agagio Teas where a box of their “Juicy Slices” tea sampler will automatically be added to your shopping cart. This gift is yours for FREE so long as you make a purchase of only $19 elsewhere on the site.
Before you go …
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Thanks for listening and all your wonderful support!
About The Author: John Gavin
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