NuWave Nutri-Pot 6Q Owner's Manual & Complete Recipe Book page 26

PRESSURE CANNING (Continued)
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
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.
NOTE: Never retighten lids after pressurizing
the jars. As the jars cool, the contents will
contract, pulling the lid firmly against the jar
to form a high vacuum and create a seal.
If the screw bands are too loose, liquid may
escape from the jars during this process, causing
the seals to fail. If the screw bands are too tight,
air cannot vent during this process, causing
food to discolor while in storage. Tightening the lids too much may
also cause the lids to buckle and the jars to break. Screw bands are not
needed on stored jars. Remove after jars have cooled. When removed,
washed, dried and stored, screw bands may be used many times. If left
on stored jars, they become difficult to remove, often rust, and may not
work properly again.
26
Owner's Manual
Digital Pressure Canning Process
®
Liquid Level
Liquid Level
1 inch
head
space