CanMate 11QT Pressure Canner + Digital Course
"CanMate 11QT Pressure Canner + Digital Course
Want to preserve your own vegetables, meat, broth, soups, and complete meals? With the CanMate 11QT Pressure Canner, you can also preserve low-acid foods for long-term storage without a refrigerator or freezer.
This compact 11-liter pressure canner is ideal for smaller households and anyone who regularly wants to preserve smaller quantities of food. Thanks to the included stacking rack, you can also arrange small glass jars in two layers to make the most of the available space.
WHAT'S INCLUDED WITH THE CANMATE 11QT?
CanMate 11QT Pressure Canner with an 11-liter capacity
Adjustable pressure weight with three pressure settings: 5, 10, and 15 PSI
Bottom rack to safely keep glass jars elevated above the bottom of the canner
Stacking rack for processing smaller glass jars in two layers
SAFELY PRESERVE FOOD WITH PRESSURE CANNING
The CanMate 11QT heats food under pressure to temperatures above 100°C. This allows you to safely preserve low-acid foods such as vegetables, meat, and broth for long-term storage at room temperature, provided you follow tested recipes and the correct processing times.
With the adjustable pressure weight, you can easily select the correct pressure for your recipe and altitude above sea level:
5 PSI – without additional rings
10 PSI – with one ring
15 PSI – with two rings
The CanMate 11QT is suitable for induction, gas, electric, and ceramic cooktops.
HOW MANY GLASS JARS FIT IN THE CANMATE 11QT?
Depending on the jar size, you can process the following quantities:
4 glass jars of approximately 1,000 ml
5 glass jars of approximately 500 ml
10 smaller jars of approximately 250–300 ml
With the included stacking rack, you can combine smaller jars:
200 ml on top of 200 ml
300 ml on top of 300 ml
A combination of 200 and 300 ml jars
DIGITAL COURSE (DUTCH, GERMAN, FRENCH OR ENGLISH)
Pressure Canning Course + Recipe Booklet
After purchasing, you will receive an email containing the course. You can download it in 4 languages: Dutch, German, French, and English. This digital course is yours to keep forever. You can use it as often as you like and revisit it whenever you have questions. Each new season, the course serves as a helpful refresher if you have forgotten some of the steps involved in pressure canning.
WHAT YOU GET
An interactive PDF course with text, images, and easy-to-read tables
2 hours of video lessons clearly demonstrating every step
A printable PDF including:
A step-by-step guide to pressure canning
Processing times for vegetables, meat, and fish
A recipe booklet with 23 step-by-step recipes for vegetables, meat, and fish, plus 4 tomato sauce recipes
COURSE CHAPTERS AND TOPICS
Chapter 1 – What Is Pressure Canning?
Chapter 2 – Why Pressure Canning?
Chapter 3 – Food preservation: different preservation methods and their differences
Chapter 4 – Botulism: What You Need to Know
Chapter 5 – Which foods can and cannot be pressure canned?
Chapter 6 – Equipment needed for pressure canning
Chapter 7 – How to Get Started: Additional Tips and Useful Information
Chapter 8 – Troubleshooting: Solving Common Problems
PDF: Pressure Canning Processing Times + Step-by-Step Guide
RECIPE BOOKLET
This recipe booklet is a translation of the USDA Complete Guide to Home Canning. All recipes are based on USDA guidelines and explain step by step how to preserve these foods using pressure canning.
CONTENTS
Asparagus
Dried beans and chickpeas
Green beans
Beets, whole, diced, or sliced
Carrots, diced or sliced
Corn kernels
Mushrooms
Okra
Peas
Hot peppers and bell peppers
Sweet potatoes
Potatoes
Pumpkin
Spinach and other leafy greens
Chicken and rabbit
Meat pieces
Bone broth
Fish
Smoked fish
Spaghetti sauce without meat
Spaghetti sauce with meat
Spicy tomato sauce
Chili con carne"
