Definitions for "Pressure canner"
Keywords:  lid, kettle, jars, rack, gauge
A specifically designed metal kettle with a lockable lid used for heat processing low-acid food. These canners have jar racks, one or more safety devices, systems for exhausting air, and a way to measure or control pressure. Canners with 20- to 21-quart capacity are common. The minimum volume of canner that can be used is 16-quart capacity, which will contain 7 quart jars. Use of pressure saucepans with less than 16-quart capacities is not recommended.
a deep, heavy kettle that has a rack on the bottom for jars to stand on, a tight-fitting lid with a gasket, and a pressure gauge
a large, cast-aluminum pot with a locking lid and a pressure gauge
Keywords:  beans, carrots, necessity, peas, corn
a must for low-acid foods such as green beans and carrots or for meats
a necessity for canning low acid foods such as beans, peas, corn, and greens