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Preserving what you grow is always a good thing, but when it comes to choosing a canner, you must first figure out what you want it to do! You should know the canning requirements for each of the foods that you plan to preserve or that you will grow in your garden before making a decision, and then weigh the pros and cons of having each type. They all have their advantages! Presto® is probably a name that you recognize, and though you may think that a water-bath canner is adequate, you will find that certain low-acid vegetables, meats, fish and some fruits are best, and even recommended by the U.S.D.A., to be processed at the higher temperatures a pressure canner offers. However, even a water-bath canner, like the Victorio®, can process low-acid foods; it just takes longer. All American produces the “Cadillac” of the canning industry. Precision machined, these pressure canners do not require rubber or plastic gaskets. Some of our customers won’t have anything but an All American. So, take into consideration the volume and the type of produce or meats you will be preserving. The size and type of your canner will determine how many jars and of what size you can process at one time and a pressure canner may trump a water-bath canner if time is a significant factor. Preserving your harvest is a time-honored tradition and one that is making a come-back as families make healthier and more economically sound choices. |
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