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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.

Pressure gauge
The pressure buildup can be monitored externally. This is essential for preserving safely under high pressure.
Weight
This creates pressure in the canner. A pressure canner can reach a temperature of 121 degrees Celsius, which kills botulism bacteria, which isn't possible with the canning method.
FAQ
General
Using the CanMate
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