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8-Quart Power Pressure Cooker XL™ | Model: PPC772 17
Canning Guide
Food Item Packing Conditions Set Pressure to 80 kPa
Style of Pack Jar Size Minutes
Asparagus Hot & Raw Pints
Hot & Raw Pints
Hot & Raw Pints
Beets Hot Pints
Carrots Hot & Raw Pints
Corn, whole-kernel Hot & Raw Pints
Greens Hot Pints
Okra Hot Pints
Peas, green or English Hot & Raw Pints
Potatoes, white Hot Pints
Meat strips, cubes or chunks Hot & Raw Pints
Ground or chopped meat Hot & Raw Pints
Poultry, without bones Hot & Raw Pints
Poultry, with bones Hot & Raw Pints
Raw Packing and Hot Packing
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.
Raw Packing
Raw packing is the process of canning fresh but unheated
in their jars. Raw packed foods tend to lose color over time.
Raw packing may be preferable in some recipes.
Hot Packing
Hot packing is the process of canning foods that have been
pre-cooked prior to packing them in their jars.
This reduces the air in the food.
Regardless of the method used, all liquids added to the
foods should always be heated to a boiling point. This will
create a tighter seal.
Processing Time and Pressure
The chart below demonstrates proper processing time
and pressure for various foods using your Power Pressure
Cooker XL. The CANNING button sets the pressure.
ft. above sea level, the Power Pressure Cooker XL with a
safely process all foods for canning.
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