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Welcome to Pressure Canning Products
The Experts in Pressure Canning
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 controlled externally. This is essential for preserving safely under high pressure.
Weight
This causes pressure to build up in the canner. A Pressure Canner can reach temperatures of 121°C (240°F), which also kills botulism spores—something not possible with the traditional canning method.
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