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Pressure CanningPressure Canning
Canning
Foods with lower acid content have a greater potential for spoilage and
contamination than high-acidity foods. Proper pressure canning minimizes
the chances of spoilage and contamination.
High-Acid Foods Low-Acid Foods
Apples Oranges Asparagus Mushrooms
Applesauce Peaches Beans Okra
Apricots Pears Beets Peas
Berries Pickled Beets Carrots Potatoes
Cherries Pineapples Corn Seafood
Cranberries Plums Hominy Spinach
Fruit Juices Rhubarb Meat Winter Squash
Never alter cooking times, temperatures or ingredients when pressure canning.
Doing so can be extremely dangerous as there is no room for experimentation.
Following the exact cooking times, temperatures and ingredients listed in the
recipe will ensure that your food is protected from harmful enzymes, bacteria,
and mold. Altering the cooking time may destroy the food’s nutrients and flavor.
Enzymes found in food may promote growth of yeast and mold, which in turn
causes food to spoil. These enzymes can be killed at temperatures 212°F and
higher. Other contaminants, such as salmonella, staphylococcus aureus, and
clostridium botulinum, can only be killed at temperatures of 240°F. These higher
temperatures can only be achieved by pressure canning.
PRESSURE CANNING
PRESSURE CANNING (Continued)
Before pressure canning in the NuWave Nutri-Pot
®
Digital Pressure Cooker,
consult an instructional book written specically for pressure canning. The
NuWave Nutri-Pot can be used for basic pressure canning, along with the water
bath method. Both low- and high-acid fruits and vegetables are recommended.
Meat and seafood are not recommended to be pressure canned.
Safe Canning Tips:
1. Do not use overripe fruit. Bad quality degrades with storage.
2. Do not add more low-acid ingredients (onions, celery, peppers, garlic, etc.,
than specied in the written recipe. This may lead to an unsafe end result.
3. Don’t use too many spices. Many spices tend to contain high levels of
bacteria, which may result in unsafe canned goods.
4. Do not add butter or fat to the recipe. Fats do not store well and may cause
premature spoilage. Never use thickeners such as our, starch, pasta, rice
or barley.
5. Use only USDA-recommended tools and accessories.
6. Do add acid (lemon juice, vinegar or citric acid), especially to tomato products
when directed in the recipe. If necessary, you can balance the tart taste by
adding sugar.
The NuWave Nutri-Pot Digital Pressure Canning Process
Though your exact experience may vary depending on the specic recipe you
are following, most recipes can be prepared by following this guide.
1. Only follow recipes that have been tested for pressure canning. Prepare the
necessary ingredients as instructed in the recipe.
2. Fill clean 16-ounce mason jars to the level.
Do not allow ingredients to exceed the level.
Always leave no less than 1 inch of
head space.
3. Gently remove any lingering air bubbles
by pressing a flexible, nonporous spatula
between the ingredients and the jar itself.
4. Place a clean lid onto each jar, then add
a screw band. Turn the lid clockwise
and tighten in place.
1
4
Liquid Level
1
4
Liquid Level
1 inch
head space
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