Pressure canner - Low acid foods require a higher temperature when processing than can be reached by placing them in jars
immersed by boiling water. To kill harmful bacteria (such as those associated with botulism) use of pressure canning ensures the safety of the preserved produce. Foods such as red meats, sea food, poultry, milk, and all fresh vegetables, with the exception of most tomatoes, fit into the low acid group since they have an acidity, or pH level, of 4.6 or higher. The temperature which must be reached and maintained(for a specified amount of time) to kill the bacteria is 240EF. This temperature can be reached only by creating steam under pressure.
Becoming Familiar With the Parts of a Pressure Canner
Older model pressure canner (made before 1970) were heavy-walled kettles with clamp-on or turn-on lids fitted with a dial-type gauges. A vent port, in the form of a petcock or counterweight, and a safety fuse were also present. Modern pressure canner are lightweight, thin-walled kettles and most have turn-on lids. They usually have a perforated metal rack or basket with handles, rubber gasket, a dial or weighted gauge, an automatic vent/cover lock, a vent port (steam vent) to be closed with a counterweight or weighted gauge, and a safety fuse.
Note: When purchasing a used pressure canner, make certain all parts are accounted for and in good condition. It is nearly impossible to find replacement parts for older models.
pressure canner
0 comments:
Post a Comment