This week’s What’s New Wednesday celebrates the pressure cookers of the 1940’s. During WWII, increased home food production and preservation was considered a noble pursuit. Food preservation has been an integral part of survival for people, but WWII called for more home food canning, and safer practices. Pressure Cookers proved very helpful in killing the bacteria Clostridium botulinum, which causes botulism when putting up non-acidic foods such as asparagus, green beans, and corn. Because they were a rationed product, it took some work to obtain the pressure cooker. The Ration Board had to be petitioned with an explanation of how the community as a whole would benefit from the purchase of the item. This means that the canner had to be used by many people to justify its purchase. Clinics were held on how to use these items correctly and safely, of which the Extension Service held many. This National Pressure Cooker Co No. 7 canner is 16 quarts and made of steel (which is why it was rationed) with wood handles. The National Pressure Cooker Co became Presto in 1939. Pressure cookers relieved some of the pressure of safe food preservation practices during WWII for many people sharing these rationed items.
Donated by Bernadette DeGreef 2013:035:001 SDAHM