Welcome to Pressure Canning Products

The experts in pressure canning

Pressure canning is the only method by which you can safely preserve low acid foods such as vegetables, meat and fish
without the risk of botulism.

Manometer

This meter shows you your PSI from the exterior of the canner. This is essential when preserving food under high pressure.

PSI Weight

This ensures that the canner pressurizes. The temperature inside the pressure canner can reach up to 121°C. At this temperature all traces of botulism are destroyed. This is not possible when using other methods of food preservation, such as waterbath canning,

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All about pressure canning

Do you want to know how to preserve your food using a pressure canner? What the pressure canning time is for each vegetable? What pressure level you need?

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Pressure canning

FAQ

General

Use of the CanMate

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Yes, that’s correct. It’s recommended to have your pressure gauge calibrated once a year to ensure that the pressure displayed matches the actual internal pressure of the CanMate. This calibration can be carried out by companies that specialize in pressure equipment — a quick Google search should help you locate one in your area.

However, we understand that not everyone wants the hassle of annual calibrations. That’s why the CanMate also includes an alternative solution: a 10 PSI weight (for use below 300 meters above sea level) and a 15 PSI weight (for use above 300 meters). These weights make a clear rattling sound when the correct pressure level is reached, providing a reliable indicator without the need for a calibrated gauge.