The USDA recommends pressure canning as the only safe way to can meat, vegetables & fruits. Holds approx. 19 pint jars or 7 quart jars. METAL-TO-METAL SEAL - Only All American 1930 Pressure ...

Don’t Use The Oven Most canning recipes call for using a boiling water method or a pressure canner, depending on the acidity of the food being canned. Pay attention to the directions, and follow them.

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