Fagor Cookbook Cookbook page 17

Home Canning Overview
Keep the pressure constant by regulating the heat under the canner. Keep drafts from blowing on the canner.
Fluctuating pressure causes loss of liquid from jars and under-processing.
When the processing is completed, carefully remove the canner from the heat. If the canner is too heavy,
simply turn it off.
Let the pressure in the canner drop to zero using the natural release method. Do not use the cold water
pressure release method for pressure canning. Do not use the automatic release method to hasten the reduction
in pressure when canning foods.
Check to ensure the pressure indicator has lowered. When the canner is depressurized, wait an additional two
minutes and then open the lid.
Unfasten the lid, and tilt the far side up, so the steam escapes away from you. Do not leave the canner
unopened, or the food inside could begin to spoil. Use the jar lifter to carefully remove the jars from the can-
ner. Place the hot jars on a rack, dry towels, boards or newspaper, to prevent the jars from breaking on contact
with a cold surface. Leave at least 1 inch of space between the jars.
Do not tighten the lids. Allow the jars to cool, untouched for 12 to 24 hours.
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