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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 ...
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.
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.
Fish curry is a specialty dish that may seem intimidating to many home cooks. This recipe makes it easy with step-by-step instructions. The high-pressure cooking ensures that curry flavor ...
Most regular pressure cookers are used with 5-10 mm of water in the bottom, and even then, they will cook for well over half an hour at medium heat. The heat source can also be maintained for a few more minutes to simulate the behavior of a large, thick-walled canning pressure cooker. —Quicksilver T @ 00:25, 7 October 2009 (UTC)
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Simple electric rice cookers were developed in Japan in the 1950s. Over time more functions were added to cook other types of grains and soups, and the appliances became known as multicookers. Modern cookers include electronic time, temperature and pressure controllers and are marketed as "automated multipurpose cooking appliances".
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