More than once, after a party, I have used the pressure canner
to deal with leftovers.
The three hundred or so canners
who are part of Sure We Can bring in about 500,000 pieces a month.
Start timing when the water in the canner
comes to boil and again after the jars are submerged.
Some home canners
use such portable electric burners for many other reasons: their smooth cooktop is not rated for canning; they want to operate the canner
where it won't heat up the kitchen; their garden yields produce faster than the kitchen's cooktop alone has the capacity to process.
The booklets that accompany steam canners
usually don't provide safe instructions.
Thai Union acquired French salmon processor Meralliance, in September, and soon afterwards announced a deal to buy the assets and trademark of Norwegian sardine canner
The goal of all pressure canners
is to produce pressurized steam that generates a high enough temperature for the safe home processing of low-acid foods.
I'd like to comment on the subject of pressure canners
A cause of anxiety for many home canners
is learning to screw metal bands onto jars with just the right amount of tension.