🍓 Fresh. Fast. Swiss. Can It All with Duromatic®

Canning Made Simple with Swiss Innovation

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Duromatic Pressure Cookers

25% OFF

Fresh fruit, ripe veggies, and an overflowing farmer’s market haul — preserve summer’s best flavors with the Duromatic® Pressure Cooker from Kuhn Rikon.

Swiss-Made. Trusted Worldwide.

Backed by almost 100 years of pressure-cooking expertise, the Duromatic® Pressure Cooker offers faster, safer, and more nutrient-rich results than traditional methods — with the precision Swiss engineering you can count on.

🌽 Perfect for:

• Canning jams, sauces, salsas & pickles
• Fast small-batch veggie prep
• Locking in flavors while preserving nutrients

Ready to make your summer last? Now’s the time to invest in a kitchen icon that lasts a lifetime.

HOME CANNING MADE EASY WITH THE DUROMATIC® PRESSURE COOKER

Preserve the Best of Summer — Safely, Simply, and Deliciously

Canning at home is a time-tested way to lock in the flavor and nutrition of seasonal fruits and vegetables. Using the Duromatic® Pressure Cooker, this process becomes even faster, safer, and more reliable.

Here’s how it works:

Canning preserves food by creating a vacuum seal inside each jar. First, the food is gently heated to a specific temperature for a set time — this pasteurization step destroys harmful microorganisms. As the jar cools, a vacuum seal naturally forms: the cooling air contracts, pulling the lid down tightly. If the lid is firmly attached without the use of clips or clamps once cooled, your seal is complete and secure — keeping air and bacteria out for long-lasting freshness.

WHY USE THE DUROMATIC® FOR CANNING?

• High Temperatures = Reliable Results: With precise pressure settings reaching 109–117°C, bacteria are eliminated quickly and thoroughly.
• Faster Cooking = Better Flavor: Preserve more of the food’s natural color and taste while saving time and energy.
• Perfect for Small Batches: Whether you’re making a few jars of jam or preserving your garden’s overflow, the Duromatic® makes it easy.

PREP TIP:

Wash your produce thoroughly, then peel or chop as needed. You’re ready to fill your jars and start the canning magic!

Preserve the season — the Swiss way.

HOW TO CAN USING THE DUROMATIC PRESSURE COOKERS

PREP & PACK

🍓 For Fruit:

• Mix 300g sugar per liter of water and pour over fruit until just covered.
• If the fruit is very juicy, skip the water and use 250g sugar per kilo of fruit.

🥕 For Vegetables:

• Lightly cover with a brine of 10g salt per liter of water.

Then:

• Pack the prepared fruit or vegetables into clean jars, leaving a finger’s width of space at the top.
• Seal using spring clamp jars or twist-off lids.

CANNING IN THE DUROMATIC®: STEP-BY-STEP

1. Add Water: Place the trivet in the base of the Duromatic® and pour in water until it reaches the trivet height.
2. Load Jars: Place filled and sealed jars onto the trivet inside the cooker.
3. Seal & Heat: Close the lid, select the correct pressure setting, and bring the cooker to pressure.
4. Cook: Maintain pressure for the recommended time:
5. Cool Naturally: When time is up, remove the pan from heat and let it cool naturally.
6. ⚠️ Do not use cold water or force the valve down — the pressure must drop gradually.
7. Rest the Jars: Once depressurized, open the cooker and let the jars sit for 10 minutes before removing them.
8. Let the Vacuum Form:

• If using spring clamp jars, leave clamps on until contents have fully cooled.
• Remove clamps only after the vacuum has sealed the rubber ring securely.

STORAGE & SHELF LIFE

✅ Store in a cool, dry, dark place

🔒 Twist-off lids should “pop” when opened — that means the seal held!

⚠️ If a lid bulges, discard the contents.

Homemade preserves last 1–2 years when stored properly — enjoy all year long!

OTHER SUMMERTIME MUST HAVES