27L Electric Bath Canner

Bath canning can be used to preserve high-acid foods (pH must be 4.6 or lower), such as apples and peaches, as well as foods with added acid such as pickles and salsa. This bath can hold 8 quart-sized jars, 11 pint jars or 14 jelly jars. During bath caning, jars are submerged in boiling water for a prescribed amount of time (minimum of 10 minutes: follow your recipe instructions).

Bath caning is not suitable for low acid foods including un-pickled vegetables, and meat. These require pressure canning to ensure food safety.

Features:

• Built-in spigot for easy draining
• Includes canning rack
• Can be set between 120° to 212° F (boil) / 49° to 100° C
• Stainless steel pot, polypropylene lid and rack