Welcome to Pressure Canning Products
'The Connoisseurs among the Canners'
Pressure canning is the only method that allows you to safely preserve low-acid foods such as vegetables, meat and fish
without the risk of botulism.
The most important tool you need is the so-called Pressure Canner. A Pressure Canner actually has almost the same effect as a pressure cooker, but the built-up pressure and temperature in a Pressure Canner are higher and can be controlled from the outside. This is indispensable if you want to preserve safely under high pressure. A Pressure Canner can reach a temperature of 121 degrees and this kills the botulism bacteria, which is not possible with canning.
Useful information
Pressure canning is still relatively unknown in the Netherlands. Actually, there is currently only 1 site that provides relevant information about this: boerderijineenrijtjeshuis.nl. They also have a nice youtube channel. From mid-August they also offer a course on everything you need to know about pressure canning. And what is rather handy for us Dutch people, they have converted all American sizes into liters and kilos and also offer the option to use Europian pots. Saves a lot of headaches.
Contact
Or give us a call! +31 85 800 2444
