Food Acidity / Raw Packing And Hot Packing - Power Cooker Plus PPC780P Owner's Manual

Food Acidity
The lower the acid content in the food, the greater the potential for spoilage and
contamination. Many foods such as fruits are high in acid where as others such as meats, dairy
products and sea foods have low acid levels. (see charts below)
Proper Pressure Canning minimizes the possibility of spoilage and contamination.
Examples of High Acid Foods
Apples
Applesauce
Apricots
Berries
Cherries
Cranberries
Fruit Juices
Raw Packing and Hot Packing
Fresh foods contain air. The shelf life of canned food depends on how much air has been removed
during the canning process. The more air removed, the longer the shelf life.
Raw Packing is the process of canning fresh but unheated foods. The process causes foods such as
fresh fruit to float in their jars. Raw packed foods tend to lose color over time. Raw packing may be
preferable in some recipes.
Hot Packing is the process of canning foods that have been pre-cooked prior to packing them in their
jars. This reduces the air in the food.
Regardless of the method used, all liquids added to the foods should always be heated to a boiling
point. This will remove excess air, shrink the foods, prevent floating and create a tighter seal.
The temperature at which water will boil can vary depending upon your location in regards to sea level.
The Power Cooker PLUS will operate properly up to a maximum altitude of 2,000 ft. above sea level. Do
not use this unit for pressure canning above an altitude of 2,000 ft.
10
Pressure Canning Guide
Oranges
Peaches
Pears
Pickled Beets
Pineapple
Plums
Rhubarb
IMPORTANT INFORMATION
Altitude and Pressure Canning
Examples of Low Acid Foods
Asparagus
Beans
Beets
Carrots
Corn
Hominy
Meat
Mushrooms
Okra
Peas
Potatoes
Seafood
Spinach
Winter Squash