Posted in Putting Food By
Pressure canners for use in the home have been extensively redesigned in recent years. Models made before the 1970's were heavy-walled kettles with clamp-on or turn-on lids. They were fitted with a dial gauge, an air-venting device either in the form of a petcock or a pipe closed with counterweight, and a safety fuse or valve. Modern pressure canners are light-weight, then-walled kettles, mostly with turn-on lids. They have a jar rack, dial or weighted gauge, automatic vent/cover lock, and vent port (steam vent) to be closed.
Peggy and her husband John, along with 6 children (ranging from young adult through four years) live along the Appalachian mountains range in Pa. Peggy enjoys home canning, is a Master Food Preserver and has been putting foods by for over 23 years.
You can find her blogging about living a simple live at The Simple Woman
For more tips and encouragement for your canning endeavors, visit her "putting foods by" blog, A Simple Woman's Cannery.
