According to the experts, using a pressure canning pot is the only safe way to can and preserve most vegetables. You’re okay canning acidic fruits and veggies with a boiling water bath, but without a kitchen pressure cooker, you run the risk of growing the botulism-causing Clostridium botulinum bacteria in your low-acid veggies like carrots, green beans, squash, okra and most others. Don’t chance it! Get yourself a home pressure cooker that helps do the job easily and safely in the comfort of your own kitchen.
The Sausage Maker’s pressure canning cookers are available in several sizes with various mason jar capacities. Choose the best one for your kitchen depending on how many batches you typically run at a time. The covers form a steam-tight seal, but can be easily removed for your safety. Please note: These canners are not intended for commercial use.