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#canning #pressurecanning #conserving https://www.pressurecanning.nl/ At Pressure Canning Products we want to finally make pressure canning accessible to Europe! With pressure canning you can safely preserve low-acid products without botulism. Low-acid products are vegetables, meat and fish. If you were to preserve these products you would always have to boil them for 10 minutes before you can safely eat them. With pressure canning you don't have to worry because the botulism is killed 100% and you can even eat it cold from the jar.