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Using and Caring for Your Pressure Canner

Marilyn A. Swanson ,
$1.50

Pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables because of the high temperature required to ensure against botulism poisoning. This concise pamphlet describes canner types, safety features, maintenance needs, and provides step-by-step illustrated use instructions. (Produced by the University of Idaho; reviewed by WSU specialist Lizann Powers-Hammond)

Department(s): Agriculture
Pages / Length: 15

Revision Date: 2010-07-01
Publication Date: 1992-08-01
Copies in Stock: 248





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