Looking for information on canning outside the United States.
The products available and methods.
Pressure and water bath.

well, here's https://www.bernardin.ca

And for most long time bottlers in Oz https://fowlersvacola.com.au/ is the main source of equipment and information. Multi-generational thing in this family.

Jars in link no Pressure canners.
Did see a link years ago about Pressure canning in some country some time ago.
Ireland or Sweden can't remember.

Not surprised, we bottle rather than pressure can here, boiling water bath based system mainly. Ball jars are about but Fowler's Vacola has been our mainstay of or over 100 years. Home made jams are hot fill and seal, at least at this place.

I'm not sure we have pressure canners here in the UK. All the ones I see for sale from a Google search are imported from the US. They look much bigger than any pressure cooker I've seen. They also have a pressure gauge whereas pressure cookers here just have 1 or 2 set pressures. Similar to Australia, we hot-fill-seal for jams/chutney or water bath for other things.

Most of us and I preserve everything in hot water, fruit at 85 ° C. Some things like meat, non-acid vegetables are sterilized by repeated heating above 100 ° C.
Vladimír

Worth

these are pressure canning recipes
https://www.bernardin.ca/recipes/search ... lang=EN-US

but, you are right, I don't see pressure canners offered at this site

rossomendblot wrote: ↑Wed Jun 30, 2021 7:00 am I'm not sure we have pressure canners here in the UK. All the ones I see for sale from a Google search are imported from the US. They look much bigger than any pressure cooker I've seen. They also have a pressure gauge whereas pressure cookers here just have 1 or 2 set pressures. Similar to Australia, we hot-fill-seal for jams/chutney or water bath for other things.

When I borrowed a pressure canner from my daughter I found that it was far too big for the element on my electric stove. I did some small jars of tomatoes in it anyway and found black crud had been left on the white enamel of the stove but it came off after some effort.

I have always used the hot water bath for canning tomatoes and other fruit.

My English MIL taught me how to do up jams using wax as a sealer 50 years ago but I don't do it that way any more. Hot water bath for those too.

I remember the Gulf Wax paraffin method for jams and jellies.
Works great.
Many of y'all haven't seen my collection of pressure canners and cookers.
All are as old as the hills and restored.
When I say old I mean 100 years old for a couple.