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Pressure Canner

A pressure canner is a safe way to fresh preserve foods and avoid botulism. Temperature and timing are crucial to achieve a delicious and safe finished product. While a water bath canner heats to 212°F, pressure canning brings the temperature to 240°F.

Pressure canning is for low-acid foods.
Water-bath canning method is safe for high-acid foods.
Posted By Gremelin Posted on November 12th, 2019
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