Pressure canning is the only method safe by the USDA for low-acid foods such as vegetables, meats, and fish

The easy-to-read gauge automatically registers a complete range of processing temperatures

Air vent/cover lock allows pressure to build up only when the cover is closed properly and prevents the cover from opening until pressure is safely reduced

Pressure canners also double as water bath canners for preserving fruits, jams, jellies, pickles, and salsas

Constructed of extra-strong, warp-resistant aluminum and suitable for use on regular and smooth-top ranges

Includes: Cooking/canning rack and complete instruction and recipe book