Russell Hobbs DualChef RHMC60 Instructions And Warranty page 14

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.
•
Pressure canning can be used for all foods, particularly those containing little acid,
such as vegetables, meat, and seafood.
•
When canning, there is no room for experimentation. 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.
•
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, beans, corn, peas
and seafood have low acid levels. Proper pressure canning minimizes the
possibility of spoilage and contamination.
•
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.
•
Do not use over-ripe fruit. Bad quality fruit degrades with storage.
•
Do not add butter or fat. Fats don't store well and may increase the rate of
spoilage.
•
Always wash empty jars in hot water with detergent - either by hand or in
dishwasher. Rinse thoroughly.
•
Use 450ml canning jars and fill liquids to the max liquid level as indicated.
14