NuWave Nutri-Pot 13Q Owner's Manual & Complete Recipe Book

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NuWave Nutri-Pot 13Q Owner's Manual & Complete Recipe Book Manual pdf 19 page image

19Owner’s ManualCanningFoods with lower acid content have a greater potential for spoilage andcontamination than high-acidity foods. Proper pressure canning minimizesthe chances of spoilage and contamination.High-Acid Foods Low-Acid FoodsApples Oranges Asparagus MushroomsApplesauce Peaches Beans OkraApricots Pears Beets PeasBerries Pickled Beets Carrots PotatoesCherries Pineapples Corn SeafoodCranberries Plums Hominy SpinachFruit Juices Rhubarb Meat Winter SquashNever alter cooking times, temperatures, or ingredients when pressure canning.Doing so can be extremely dangerous as there is no room for experimentation.Following the exact cooking times, temperatures, and ingredients listed in therecipe will ensure that your food is protected from harmful enzymes, bacteria,and mold. Altering the cooking time may destroy the food’s nutrients and flavor.Enzymes found in food may promote growth of yeast and mold, which in turncauses food to spoil. These enzymes can be killed at temperatures 212°F andhigher. Other contaminants, such as salmonella, staphylococcus aureus, andclostridium botulinum, can only be killed at temperatures of 240°F or higher.These higher temperatures can only be achieved by pressure canning.Before pressure canning in the NuWave Nutri-Pot Digital Pressure Cooker,consult an instructional book written specifically for pressure canning. TheNuWave Nutri-Pot Digital Pressure Cooker can be used for basic pressurecanning, along with the water bath method. Both low- and high-acid fruitsand vegetables are recommended. MEAT AND SEAFOOD ARE NOTRECOMMENDED TO BE PRESSURE CANNED.PRESSURE CANNING