canner

They seal it up and turn on the pressure, and explain that when the canner reads 240-250 PSI, the bacteria that creates botulism will die.

Since the canner is so frequently offered as a prize, this need will no doubt be soon supplied.

Food can be sterilized in a little shorter time in this canner than in the ordinary water bath.

It is as important that the water entirely cover the jar in this canner as in the water bath.

The pressure canner has either a rack or a perforated pail on the inside to raise the jars from the bottom as in other canners.

After the jars are filled and put in the canner, the cover is fastened down tight by thumb-screws.