Pressure canning manual
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Learn the correct pressure canning methods, based on reliable international guidance.
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Frequently asked questions about pressure canning
Why can’t I use water-bath canning for vegetables and meat?
Vegetables, meat, fish, poultry, beans and most soups are low-acid foods. They require higher processing temperatures than a boiling-water bath can provide.
What foods can I pressure can?
Common pressure-canned foods include vegetables, beans, meat, poultry, fish, stocks, soups, sauces and some complete meals, as long as reliable processing guidance is followed.
What pressure do I need?
The required pressure depends on the recipe, your altitude and the type of pressure canner. Many processes use 10 PSI at lower altitudes and 15 PSI at higher altitudes, but always follow the specific guidance for your situation.
Can your Canmate 22QT be used on gas, electric, ceramic and induction hobs?
This depends on the pressure canner model. The CanMate 22QT and 11QT are designed for use on common European heat sources, like gas, electric, induction and ceramic stoves, but always check the product page and manual for the exact model. The CanMate PRO 50QT is only suitable for gas and electric stoves.