NuWave Nutri-Pot 10Q Owner's Manual page 27

PRESSURE CANNING (Continued)
Before pressure canning in the NuWave Nutri-Pot
consult an instructional book written specifically for pressure canning. The
NuWave Nutri-Pot 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.
Safe Canning Tips:
1. Do not use overripe fruit. Bad quality degrades with storage.
2. Do not add more low-acid ingredients (onions, celery, peppers, garlic, etc.,
than specified in the written recipe. This may lead to an unsafe end result.
3. Don't use too many spices. Many spices tend to contain high levels of
bacteria, which may result in unsafe canned goods.
4. Do not add butter or fat to the recipe. Fats do not store well and may cause
premature spoilage. Never use thickeners such as flour, starch, pasta, rice
or barley.
5. Use only USDA-recommended tools and accessories.
6. Do add acid (lemon juice, vinegar or citric acid), especially to tomato products
when directed in the recipe. If necessary, you can balance the tart taste by
adding sugar.
The NuWave Nutri-Pot Digital Pressure Canning Process
Though your exact experience may vary depending on the specific recipe you
are following, most recipes can be prepared by following this guide.
1. Only follow recipes that have been tested for pressure canning. Prepare the
necessary ingredients as instructed in the recipe.
2. Fill clean 16-ounce mason jars to the level.
Do not allow ingredients to exceed the level.
Always leave no less than 1 inch of
head space.
3. Gently remove any lingering air bubbles
by pressing a flexible, nonporous spatula
between the ingredients and the jar itself.
4. Place a clean lid onto each jar, then add
a screw band. Turn the lid clockwise
and tighten in place.
Liquid Level
Digital Pressure Cooker,
®
Liquid Level
Pressure Canning
1 inch
head space
27