Still using a 1930s pressure canner (from National Pressure Cooker Co.) that's been used by my family for 5 generationsLdyAce t1_j1h7mqk wrote
Reply to comment by wuthappenedtoreddit in Still using a 1930s pressure canner (from National Pressure Cooker Co.) that's been used by my family for 5 generations by ubermaker77
Pressure canners are typically used for low acid foods like meats because they reach a higher temperature than water bath canners to kill things like botulism and make food safe.
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