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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 specic 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 1cup 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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