Pressure canning is the only method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats and fish. Works on gas, electric, smooth-top, and induction ranges. Constructed of heavy-gauge polished aluminum with a stainless steel-clad base for fast, even heating. Air vent and cover lock allows pressure to build up only when the cover is closed properly and prevents the cover from opening until pressure is safely reduced. Doubles as water bath canners for preserving fruits, jams, jellies, pickles and salsas.
No warranty information available.
