The Pressure cooker is a method of cooking in a sealed Pressure Cooker that does not permit air or liquids to escape below a desired pressure. Because water's boiling point increases as the pressure increases, the pressure built up inside the Pressure Cooker allows the liquid in the pot to rise to a temperature higher than (212 °F) before boiling. The higher temperature causes the food to cook faster. Cooking times can be reduced by three or four times!
Pressure canning is the only method recommended safe by the U.S.D.A. for low-acid foods such as vegetables, meats and fish. Pressure canning is a safe and economical method of preserving low acid foods which has been used for decades. The temperature that must be reached and maintained “for a specified amount of time” to kill the bacteria is 240 F. This temperature can be reached only by creating steam under pressure i.e. Pressure Canner.
|Pressure Cooker, a heavier pot which always results in better cooking.|
A Pressure Cooker Saves Time Foods cook three to ten times faster than with ordinary cooking methods.
With a pressure cooker less time is needed, less energy, saves money.
Pressure Cookers save energy. It's even good for the environment, reduced cooking times conserve energy.
Pressure cookers, food is cooked in a covered pot, there are no messy spatters and splashes to clean up with a pressure cooker.
A Pressure Cooker save nutrients, foods cook quickly in an almost airless environment with just a little liquid, vitamins and minerals are not boiled away.