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16 8-Quart Power Pressure Cooker XL™ | Model: PPC772
Canning Guide
Food Acidity
The lower the acid content in the food, the greater the potential for spoilage and contamination. Many foods such as fruits
Proper Pressure Canning minimizes the possibility of spoilage and contamination.
The canning process will enable you to prepare and
preserve all of 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. You can buy in bulk now at low
prices and preserve for the future when items are scarce
and more costly.
Note: It is important that you read this guide carefully
following all steps to ensure that the food has been
processed to preserve its nutritional value and is safe for
consumption by your family. Improper canning can lead to
serious health consequences.
Pressure Canning
The Pressure Canning process can be used for all foods and
particularly for those containing little acid. These include
vegetables, meats and seafood.
When canning there is no room for experimentation.
Altering cooking time, ingredients and temperatures can
be dangerous and risky. Using the exact time, temperature
from harmful bacteria, molds and enzymes. Adding too
Food enzymes can promote the growth of molds and
yeasts, which in turn will cause food to spoil. These agents
steam canning methods however other contaminants may
develop such as salmonella, staphylococcus aureus, and
clostridium botulinum, the cause of botulism. Killing these
only by the Pressure Canning process.
Examples of High Acidic Foods
Apples Oranges
Applesauce Peaches
Apricots Pears
Berries Pickled Beets
Cherries Pineapple
Cranberries Plums
Fruit Juices Rhubarb
Examples of Low Acidic Foods
Asparagus Mushrooms
Beans Okra
Beets Peas
Carrots Potatoes
Corn Seafood
Hominy Spinach
Meat Winter Squash
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