Canning With a Pressure Canner

Published August 9th, 2015 5 stars (3)
Loading the player...

To preserve foods that are low in acid like meat and poultry, a pressure canner is a must. Need a little guidance? Christina to the rescue!

Comments

  1. Good instructor....teaching very clear and simple..easy to follow

  2. very clear......good instuctor

  3. Again very good. One more question: understood for 1 jar that has not properly sealed, but lets say 3 or more, is it possible to start the whole process over, new clean jars, lids and pressurize them again? thank you Linda

Rate this video

Login to rate this video and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum