Used to elevate the food temperature above 240 deg F which kills all the bacteria including botulism spores found in low acid foods such as meats, poultry, fish and some vegetables. Step-sided construction allowing pressure cooking and steaming. Hard anodized finish so it can be used as a pressure cooker or steamer without changing the flavor or color of food. Includes canning jar rack and steamer trivet. U/L certified for safety and canning confidence. Adjustable pressure of 5, 10 and 15 psi to assure good results at any elevation. Fail-safe weight control of internal pressure without the need for constantly monitoring and calibrating a pressure gauge.