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Pressure canning is the only safe home canning method for meats and low-acid foods. This method uses a pressure canner — similar to, but heavier than, a pressure cooker. A small amount of water is placed in the pressure canner and it is turned to steam, which without pressure would be 212 °F (100 °C), but under pressure is raised to 240 °F ...
Originally called "Northwestern Steel and Iron Works" the company changed its name to the "National Pressure Cooker Company" in 1929 and then National Presto Industries, Inc. 1953. [3] The company originally produced pressure canners for commercial, and later home, use. Beginning in 1939, the company introduced small home-use cooking appliances.
In response, companies such as Underwood, Nestlé, Heinz, and others provided quality canned food for sale to working class city-dwellers. The late 19th century saw the range of canned food available to urban populations greatly increase, as canners competed with each other using novel foodstuffs, highly decorated printed labels, and lower prices.
Bush Brothers Cannery - Chestnut Hill, Tennessee; Calpak Plant No. 11 – located in Sacramento, California, [1] it was constructed as a fruit cannery, and is used by Blue Diamond Almonds
An empty tin can. A steel can, tin can, tin (especially in British English, Australian English, Canadian English and South African English), or can is a container made of thin metal, for distribution or storage of goods.
An ancient basin for fish preservation in Tyritake, Crimea A fish-drying rack in Norway. Fish preservation is the method of increasing the shelf life of fish and other fish products by applying the principles of different branches of science in order to keep the fish, after it has landed, in a condition wholesome and fit for human consumption.