Pressure canning is the only method recommended safe by the U.S. Department of Agriculture for low-acid foods. Doubles as a boiling water canner for preserving fruits. jams. jellies. pickles and salsa in pint and half pint jars. Also handy as a large capacity pressure cooker. Constructed of warp-resistant. heavy-gauge aluminum for fast. even heating. Works on regular and smooth-top ranges. pressure dial gauge registers the range of processing pressures. This precise measurement is especially important at higher altitudes. Air vent/cover lock allows pressure to build up only when the cover is closed properly and prevents the cover from opening until pressure is safely reduced. 23-Quart liquid capacity (21.8 liters).
