Pressure Canning - NuWave Nutri-Pot 13Q Owner's Manual & Complete Recipe Book

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Owner's manual & complete recipe book (53 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 of 240°F or higher.

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.