4-H & Youth > All 4-H & Youth > YHE-0028

Using A Pressure Canner
Evelyn F Crayton
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Pages / Length: 2
Publication Date: 08/10/1997

You might ask, "Why use a pressure canner rather than a waterbath canner?'' When canning high-acid foods such as berries and tomatoes, food spoilage bacteria can be destroyed in a waterbath canner. However, bacteria in low-acid foods such as peas or beans can be destroyed only with very high temperature. Only a pressure canner gives this high temperature.