Canning Guide - Tristar Products Power Quick Pot Y4D-36 Owner's Manual

Canning Guide

CAUTION
Improper canning can lead to serious health
consequences. It is important to read this guide
carefully and follow all steps to ensure that food
is processed to preserve its nutritional value,
and is safe for consumption.
A. PRESSURE CANNING
WHY PRESSURE CANNING?
Pressure canning can be used for all foods,
particularly those containing little acid, such
as vegetables, meat, and seafood.
Safety Precaution: Use the exact time,
temperature, and method specified in the recipes
to protect food from harmful bacteria, mold, and/
or enzymes. Altering times given in a recipe may
destroy the nutrients and flavor in foods. Food
enzymes can promote the growth of mold
FOOD ACIDITY
The lower the acid content in the food, the greater
the potential for spoilage and contamination.
Foods such as fruits are high in acid. Meats, dairy
Foods High in Acidity
Apples
Applesauce
Apricots
Berries
Cherries
Cranberries
Fruit Juices
28
4-, 6-, 8-, 10-Quart Power Quick Pot™
Oranges
Peaches
Pears
Pickled Beets
Pineapple
Plums
Rhubarb
The canning process allows for preparation and
preservation of all your family's favorites, including
fresh and cooked fruits, vegetables, meats, jams
and jellies. Canning is a great way to bring "out-of-
season" foods to the table economically. Buy food
items in bulk at low prices and preserve for future
use when they become scarce and costly.
and yeast, which in turn will cause food to spoil.
These agents can be destroyed by achieving
a temperature of 212° F with steam canning
methods. However, other contaminants, such as
salmonella, staphylococcus aureus, and clostridium
botulinum – the cause of botulism – may develop.
Killing these harmful bacteria requires a temperature
of 240° F, which is provided only by the pressure
canning process.
products, and sea foods have low acid levels (see
chart below). Proper pressure canning minimizes
the possibility of spoilage and contamination.
Foods Low in Acidity
Asparagus
Beans
Beets
Carrots
Corn
Hominy
Meat
Mushrooms
Okra
Peas
Potatoes
Seafood
Spinach
Winter Squash