Pressure Canning - NuWave Nutri-Po 13Q Owner's Manual

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Table Of Contents

Table of Contents

Canning

Foods with lower acid content have a greater potential for spoilage and contamination

than high acidity foods. Proper pressure canning minimizes the chances of spoilage and

contamination.

High Acid Foods

Apples

Applesauce

Apricots

Berries

Cherries

Cranberries

Fruit Juices

Never alter cooking times, temperatures or ingredients when pressure canning. Doing so

can be extremely dangerous as there is no room for experimentation. Following the exact

cooking times, temperatures, and ingredients listed in the recipe will ensure that your

food is protected from harmful enzymes, bacteria and mold. Altering the cooking time may

destroy the food's nutrients and flavor.

Enzymes found in food may promote growth of yeast and mold, which in turn causes

food to spoil. These enzymes can be killed at temperatures 212°F and higher. Other

contaminants, such as salmonella, staphylococcus aureus, and clostridium botulinum,

can only be killed at temperatures 240°F. These higher temperatures can only be

achieved by pressure canning.

Before pressure canning in the NuWave Nutri-Pot

an instructional book written specifically for pressure canning. The NuWave Nutri-Pot

Electric Pressure Cooker can be used for basic pressure canning, along with the water

bath method. Both low and high acid fruits and vegetables are recommended. Meat and

seafood are not recommended to be pressure canned.