NuWave Nutri-Pot 6Q Owner's Manual & Complete Recipe Book

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NuWave Nutri-Pot 6Q Owner's Manual & Complete Recipe Book Manual pdf 25 page image

25Owner’s ManualPRESSURE CANNINGCanningFoods with lower acid content have a greater potential for spoilage and contaminationthan high acidity foods. Proper pressure canning minimizes the chances of spoilageand 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. Doingso can be extremely dangerous as there is no room for experimentation. Following theexact cooking times, temperatures and ingredients listed in the recipe will ensure thatyour food is protected from harmful enzymes, bacteria and mold. Altering the cookingtime may destroy the food’s nutrients and flavor.Enzymes found in food may promote growth of yeast and mold, which in turn causesfood to spoil. These enzymes can be killed at temperatures 212°F and higher. Othercontaminants, such as salmonella, staphylococcus aureus, and clostridium botulinum,can only be killed at temperatures 240°F. These higher temperatures can only beachieved by pressure canning.Before pressure canning in the NuWave Nutri-Pot Digital Pressure Cooker, consultan instructional book written specifically for pressure canning. The NuWave Nutri-PotDigital Pressure Cooker can be used for basic pressure canning, along with the waterbath method. Both low and high acid fruits and vegetables are recommended. Meat andseafood are not recommended to be pressure canned.PRESSURE CANNING25Pressure Canning