Welcome to Pressure Canning Products
The experts in pressure canning
Pressure canning is the only method by which you can safely preserve low acid foods such as vegetables, meat and fish
without the risk of botulism.
The most important tool you need for this is the so called pressure canner. A pressure canner functions very similarly to a pressure cooker, but the pressure and temperature inside a pressure canner are higher and can be monitored externally.
This is essential if you want to preserve food safely under high pressure. A pressure canner can reach temperatures up to 121 degrees Celsius, which are necessary to kill the botulism bacteria — something that is not possible with traditional canning methods.
Practical information
Pressure canning is still relatively new and unfamiliar in Europe. Very few websites specialize in this method, but one prime example is boerderijineenrijtjeshuis.nl, which offers valuable information and practical tips.
Although there is plenty of guidance available from American sites in English and Spanish, and some Canadian resources in French, sources that are specifically tailored to the European context are still quite scarce.
On our website, you’ll find everything you need to start with pressure canning—from a comprehensive course and a recipe book to a step-by-step guide—all designed to help you to start this preservation technique with confidence.
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