Pressure Canning - NuWave Nutri-Pot 6Q Owner's Manual & Complete Recipe Book

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Owner's manual & complete recipe book (100 pages)

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 Digital Pressure Cooker, consult

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

Digital 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.