Sterilizes filled, sealed jars under pressure and heat (following standard time/temperature tables) for genuinely shelf-stable, room-temperature food preservation, a distinct mechanism from drying, fermentation, or salt-curing, suited to cooked dishes, vegetables, and low-acid foods those methods don't handle. Two build variants documented: a wood/pellet-fired chamber piped into an existing chimney flue (the source's own primary, cheaper-to-run build, flagged by its own author as still semi-experimental), or a simply-insulated electric version usable off a small PV system for sites without a chimney or sunny space for a solar-thermal build.
Note: Cost, carbon and footprint are rated against the other options for this same need, not in absolute terms.
Wood-fired variant needs an existing chimney flue connection
No sizing or quantities: how much a technique yields, and how much a household needs, both depend on the build and the people, so the catalogue compares options rather than dimensioning them. It carries no bill of materials and no build sequence, and it is written for an oceanic, clay-soil climate (Normandy, France). Regulatory notes are indicative and need confirming locally.