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Episode Transcription
For Food Safety in a Minute, I’m Susie Craig with Washington State University Extension.
Are purchasing a pressure canner this summer? Pressure canners are used to process low acid foods like vegetables, meat, poultry, and seafood. Prior to the 1970’s, pressure canners were heavy-walled with clamp-on or turn-on lids.
Today, they are light weight, have a jar rack, gasket, dial or weighted gauge, an automatic vent/cover lock, and a safety fuse. They come in several sizes, too. Most pressure canners hold (7) quart jars or (8-9) pint jars. Smaller canners hold four quart jars and some large home pressure canners hold as many as 18 pints in two layers. Don’t confuse pressure saucepans with pressure canners. Pressure saucepans are not recommended for home
canning.
For more information on pressure canners and tested recipes, visit the National Center for Home Food Preservation online.
I’m Susie Craig for Washington State University Extension and this has been Food Safety in a Minute.