Summary: This is part 1 of a 3-part series on pressure processing. Pressure processing is one of the most rewarding, yet intimidating, methods of home canning. To help remove the mystery, while keeping things completely safe, today I am joined by Nancy Becker, a Home Economist and manager of the Test Kitchen for National Presto Industries. Presto manufactures the canner I use in my own kitchen. Those who learn pressure processing open wide the world of food preservation. More than simple jams or pickles, the pressure processor allows the home canner to safely store all kinds of meats, fish, poultry...
