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30
Canning Guide
Do not use over-ripe fruit. Bad quality fruit
degrades with storage.
Do not add more low-acid ingredients (such as
onions, peppers, garlic) than specified in recipe.
Doing so may result in an unsafe product.
Do not over-season with spices. Spices tend
to be high in bacteria and may make canned
goods unsafe.
Do not add butter or fat. Fats don’t store well
and may increase the rate of spoilage.
Use only USDA recommended thickeners –
never use flour, starch, pasta, rice, or barley.
Add acid (lemon juice, vinegar, or citric acid)
when directed in the recipe – especially
to tomato products. If necessary, add sugar
to balance the tart taste.
Your Power Quick Pot is designed
to accommodate a specic number of pint sized
jars per session. Jars with self-sealing lids
are suggested for use.
JAR CLEANING
Always wash empty jars in hot water with soap -
either by hand or in dishwasher. Rinse thoroughly.
Scale or hard water lms on jars are easily removed
by soaking jars for several hours in a solution
containing 1cup vinegar (5% acidity) per gallon
of water.
LID PREPARATION
The self-sealing Jar Lid consists of a at metal lid
held in place during processing by a metal screw
band (see Fig. L). When jars are processed,
the lid gasket softens to form an airtight seal
with the jar. To ensure a good seal, carefully follow
lid manufacturer’s directions in preparing lids
for use. Do not reuse jar lids.
B. SAFE CANNING TIPS
C. GETTING STARTED
FIG. L FIG. M FIG. N
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