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Low Acid - Pressure Preserving
Low acid foods require processing at a temperature of 116 degrees centigrade for safe preserving to avoid the potentially fatal poisoning by botulism.
You do need a bit of specialised equipment to achieve these temperatures, but the process is simple. You can even re-use the jars. All you need is a recipe and, for safety's sake, new lids and a "pressure canner."
This is the specialised equipment needed for "pressure canning." As you can see it's an oversized pressure cooker, big enough to hold about 7 big jars.
We recommend that even if you are just curious about "pressure preserving" that you download the Presto Manual. This publication is a lot more than just an ordinary manual, it contains preserving safety information, and many recipes.
Pressure canning is the only method recommended safe by the U.S.D.A., and many other organisations, for low-acid foods such as vegetables, meats and fish.
Further information can be found in good preserving books, like those sold on our site. You can also find lots of online resources, including the "USDA Complete Guide to Home Preserving" ... HERE.