Pressure canning is the only method recommended safe by the U.s.d.a. for low-acid foods such as vegetables, meats and fish. The easy-to-read gauge automatically registers a complete range of processing pressures.
Pressure canning is the only method recommended safe by the U.s.d.a. for low-acid foods such as vegetables, meats and fish. The easy-to-read gauge automatically registers a complete range of processing pressures.
