Pressure Canning - NuWave Nutri-Pot 10Q Owner's Manual

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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. These higher

temperatures can only be achieved by pressure canning.