A pressure cooker saves time and energy
by cooking foods three to ten times faster than ordinary methods.
Economical meat cuts turn into tender mouth-watering meals in
minutes. Pressure cooking preserves nutrients, flavors, and garden
colors. Most importantly, pressure cooked foods taste great; try
any of our favorites.
Pressure Cooking »
Relatively easy to preserve, high
acid foods are the popular choice for home canners. Acid foods
are all fruits and tomatoes. Soft spreads, salsa, relish and pickles
are heat processed in a boiling-water canner. A temperature of
212 degrees Fahrenheit is reached and must be maintained for times
specified in these recipes.
Waterbath Canning »
Vegetables, meat, poultry,
seafood and recipes using these ingredients require greater heat
exposure to destroy harmful toxin-producing bacterial spores.
Low acid foods must be superheated to a temperature of 240 degrees
Fahrenheit and held there for an amount of time specified in these
Pressure Canning »