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

PRESSURE CANNING (Continued)
12. Place the finished jars on shelves in a cool, clean, dry atmosphere.
Properly processed food will last for months and seasons. Jars, lids,
and screw bands are reusable. Check all carefully for damage
before reuse.
IMPORTANT: It is not recommended to use the NuWave Nutri-Pot
Pressure Cooker as a canning device at altitudes of 2,000 feet above sea level
or higher.
NOTES & TIPS:
• While the jars are cooling, you will hear the lids emit a faint clicking sound.
This sound indicates that the lids have properly sealed.
• You can check the seal on flat lids by pressing down with your thumb
after they have cooled for one hour or more. If the lid remains stiff with no
movement, then the lids have properly sealed.
• If the lids have not properly sealed after 2 hours of cooling, the pressure
canning process did not work. Should this happen, refrigerate or freeze the
ingredients and use within the standard use-by dates.
• Always use supplies specifically manufactured for the purpose of canning.
For best results, use mason jars that are no larger than 16 ounces. When
pressure canning, never stack the jars.
Use chart below. The canning function goes to a default of 20 minutes.
Food
Asparagus
Beans (green)
Beans (lima, pinto, butter
or soy)
Beets
Carrots
Corn, Whole-kernel
Greens
Okra
Peas, Green or English
Potatoes, White
Packing Conditions
Size (Jar)
Type
Hot & Raw Pints
Hot & Raw Pints
Hot & Raw Pints
Hot Pints
Pints
Hot & Raw
Hot & Raw Pints
Hot Pints
Hot Pints
Hot & Raw Pints
Hot Pints
Digital
®
Pressure 70kPa
Time (hrs:min)
00:30
00:20
00:40
00:30
00:25
00:55
01:10
00:25
00:40
00:35

Pressure Canning

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