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2. Pressure cooker - Wikipedia

   en.wikipedia.org/wiki/Pressure_cooker

   A stovetop pressure cooker. A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure.

3. 50 Easy Slow Cooker Dinners That Truly Are 'Set It and ... - AOL

   www.aol.com/50-easy-slow-cooker-dinners...

   The slow cooker is one of the most efficient, stress-free, and eco-friendly appliances in the kitchen. All it takes is a handful of ingredients, many of which are pantry staples, to create an easy ...

4. Best Bites: Slow cooker crock pot mulled wine - AOL

   www.aol.com/lifestyle/best-bites-slow-cooker...

   Put orange slices with cloves stuck into it at the bottom of the crock-pot Add in cranberries, cinnamon sticks, sugar, wine, brandy and orange juice Cook on low for 2-3 hours making sure it does ...

5. You Just Got a Slow Cooker—Here Are 16 Heart-Healthy ... - AOL

   www.aol.com/just-got-slow-cooker-16-140000338.html

   This slow-cooker chicken Marsala recipe gets its full flavor from plenty of mushrooms and fragrant shallots. Whole-wheat pasta soaks up the rich sauce. Round it out with a simple green salad for a ...

6. Home canning - Wikipedia

   en.wikipedia.org/wiki/Home_canning

   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 ...

7. Food preservation - Wikipedia

   en.wikipedia.org/wiki/Food_preservation

   Low-acid foods, such as vegetables and meats, require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. Lack of quality control in the canning process may allow ingress of water or micro-organisms.