Editing Pressure cooker (section)

=== Effect on food ===
Pressure cooking requires much less water than conventional [[boiling]], so food can be ready sooner.

Because of this, [[vitamin]]s and [[Mineral (nutrient)|minerals]] are not leached (dissolved) away by water, as they would be if food were boiled in large amounts of water. Due to the shorter cooking time, vitamins are preserved relatively well during pressure cooking.<ref name="pmid7792260">{{cite journal |author=Yadav SK, Sehgal S |title=Effect of home processing on ascorbic acid and beta-carotene content of spinach (Spinacia oleracia) and amaranth (Amaranthus tricolor) leaves |journal=Plant Foods Hum Nutr |volume=47 |issue=2 |pages=125–31 |date=February 1995 |pmid=7792260 |doi=10.1007/bf01089261|s2cid=19736809 }}</ref>

Several foods can be cooked together in the pressure cooker, either for the same amount of time or added later for different times. Manufacturers provide steamer baskets to allow more foods to be cooked together inside the pressure cooker.

Not only is this steam energy transmitted quickly to food, it is also transmitted rapidly to any micro-organisms that are present, easily killing even the deadliest types that are able to survive at the boiling point. Because of this enhanced germ killing ability, a pressure cooker can be used as an effective sanitizer for [[jam]] pots, glass [[baby bottle]]s, or for water while [[camping]].