Saves on time, energy and water! Requires only 3 pints of water as it steam-cooks fresh and frozen foods. Cuts preheating time by 50% over water bath canning. And since steam is hotter and more efficient than boiling water, it will kill enzymes that can attack flavor and texture of canned fruits. The cover converts to a 15 quart kettle or soup pot. The base and rack make an excellent roaster. Instructions included. NOTE: Not recommended for canning low-acid vegetables and meats. Foods low in acid should be processed in a pressure canner. For more information consult your local county extension office. Made of 18 gauge aluminum. Will not chip or rust.
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