Pressure Canning #

Pressure canning heats foods to temperatures high enough to kill clostridium botulinum bacteria. Pressure canning is recommended for low acid foods such as meat, beans, vegetables, and soups–none of which can be safely canned using water-bath methods.

• Pressure Canning Advice

General advice about equipment, heat sources, and pressure canning in general.

• Pressure Canner Buying Guides

Tips for choosing the pressure canner that's best for you.

• Pressure Canning Recipes

Recipes for pressure canning. Always compare advice found online with FDA guidelines for pressure canning.

• Pressure Canning Supplies and Accessories

Tools, preserving supplies, and accessories that complement your pressure canner.