CanMate 22QT-SG Pressure Canner + Digital Course
"CanMate 22QT-SG Pressure Canner + Digital Course
The CanMate 22QT-SG Pressure Canner is a pressure canner certified for the European market, allowing you to preserve food safely and consistently using the correct pressure canning method. Ideal for anyone who wants to take pressure canning seriously and appreciates a touch of color.
Please note: The CanMate is a large, spacious canner.
WHAT'S INCLUDED?
Pressure weight with 3 pressure settings:
5 PSI
10 PSI (with 1 ring)
15 PSI (with 2 rings)
1 bottom rack for safely positioning the jars
SPECIFICATIONS
Capacity: 22 QT (approx. 22 liters)
Jar capacity: 18 pints (approx. 500 ml jars)
Jar capacity: 7 quarts (approx. 1-liter jars)
Maximum pressure: 15 PSI
Suitable for: induction, electric, ceramic, and gas cooktops
Material: anodized aluminum
Certification: ECM & CE
Dimensions: diameter 32 cm, height 28 cm
Base diameter for ceramic and induction cooktops: 21 cm
Weight: 4.3 kg
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"
