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Episode Transcription
This is Susie Craig from Washington State University Extension.
Do you know the difference between a pressure canner and a pressure cooker? Pressure cookers, stovetop or electric countertop models are meant for cooking food such as less tender cuts of meat and vegetables. The USDA does not recommend canning in pressure cookers. Some manufacturers may have directions for canning. However, the USDA does not convert, nor test canning processes for pressure cookers.
Pressure canners are much larger meant for canning low acid foods with tested recipes from the National Center For Home Food Preservation. These recipes are based on use of a standard 16-22-quart pressure canner with a gauge to measure pressure. This assures product safety. Learn more about pressure canning, visit the National Center for Home Food Preservation.
I’m Susie Craig from Washington State University Extension.