Canning Guide; Pressure Canning - Emeril Lagasse PPC771 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.

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 Oranges
Applesauce Peaches
Apricots Pears
Berries Pickled Beets
Cherries Pineapple
Cranberries Plums
Fruit Juices Rhubarb
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Emeril Lagasse Pressure Cooker Plus™ | Models: PPC771, PPC772 & PP772P
Canning allows the preparation and preservation
of your favorites, including fruits, jams, jellies,
vegetables, and even meats. Canning is a great
way to bring out-of-season foods to the table
economically. Canning allows you to eat healthy,
carry on a family recipe, or simply save money.
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 seafoods have low acid levels (see
chart below). Proper pressure canning minimizes
the possibility of spoilage and contamination.
Foods Low in Acidity
Asparagus Mushrooms
Beans Okra
Beets Peas
Carrots Potatoes
Corn Seafood
Hominy Spinach
Meat Winter Squash
Canning Guide
PROCESSING TIME, PRESSURE, ALTITUDE
Do not use above 2,000 feet above sea level.
The chart on the right indicates style of packing
and proper processing time (with pint-sized jars)
for various foods using the Emeril Lagasse Pressure
Cooker Plus. The Canning/Preserving button sets
the pressure at 80 kPa (11.6 psi). For processing
times and methods for additional low acid foods,
please refer to the National Center for Home Food
Preservation (http://www.uga.edu/nchfp/): or your
local county extension agent.
IMPORTANT: Review USDA guidelines prior
to canning.
PINT SIZE JAR QUANTITIES
6 qt. 8 qt.
4 4
Food Canning
Item Time
Asparagus 30 mins.
Beans (green) 20 mins.
Beans (lima, pinto, butter,
40 mins.
or soy)
Beets 30 mins.
Carrots 25 mins.
Corn, whole-kernel 55 mins.
Greens 70 mins.
Okra 25 mins.
Peas, green or English 40 mins.
Potatoes, white 35 mins.
Meat strips, cubes or chunks 75 mins.
Ground or chopped meat 75 mins.
Poultry, without bones 75 mins.
Poultry, with bones 65 mins.
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Emeril Lagasse Pressure Cooker Plus™ | Models:PPC771, PPC772 & PP772P