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29
Pressure Canning
28
Pressure Canning
PRESSURE CANNING (Continued)
1
4
Liquid Level
PRESSURE CANNING (Continued)
NOTE: Never retighten lids after pressurizing the jars. As the jars cool, the
contents will contract, pulling the lid rmly against the jar to form a high vacuum
and create a seal. If the screw bands are too loose, liquid may escape from
the jars during this process, causing the seals to fail. If the screw bands are
too tight, air cannot vent during this process, causing food to discolor while in
storage. Tightening the lids too much may also cause the lids to buckle and the
jars to break. Screw bands are not needed on stored jars. Remove after jars
have cooled. When removed, washed, dried and stored, screw bands may be
used many times. If left on stored jars, they become difcult to remove, often
rust, and may not work properly again.
5. Place the Inner Pot in the base unit. Then put the Wire Rack in the bottom
of the Inner Pot. Place Filled, Sealed Jars on the Rack. Unit will hold up to
four 16-oz. jars (maximum). Pour hot water over the jars into the Inner Pot
until the water level reaches ¼ of the way up the sides of the jars.
This would be about 6 cups of water. When processing fewer jars,
more water would be needed.
6. Pour hot water over the jars into the Inner Pot until the water level reaches
¼ of the way up the sides of the jars. This would be about 6 cups of water.
When processing fewer jars, more water would be needed.
7. After reading the Owner's Manual, put the lid on the base and lock in place.
Plug the unit unto the wall outlet.
8. Press the "canning" button, the Pressure Cooker will default to 20 minutes.
To change pressure time, press the "time" button then
adjust accordingly.
9. When the canning process is complete, the unit will shut off. Turn the
"Pressure Release Switch" to "Release" to allow the steam to escape.
Once all the pressure has released, carefully open the Lid.
10. Using canning tongs, remove the hot jars and place them on a
heat-resistant surface and allow to cool to room temperature.
11. When jars are thoroughly cool, remove the screw bands. The lids should
be tightly sealed to the jars and when pressed in the center they should not
have any “give” or springing motion. If they do, you cannot safely store this
food for future use. It must be reprocessed immediately or refrigerated and
used within a few days.
12. Place the nished jars on shelves in a cool, clean, dry atmosphere.
Properly processed food will last for months and seasons. Jars, lids,
and screw bands are reusable. Check all carefully for damage
before reuse.
IMPORTANT: It is not recommended to use the NuWave Nutri-Pot
®
Digital
Pressure Cooker as a canning device at altitudes of 2,000 feet above sea level
or higher.
NOTES & TIPS:
• While the jars are cooling, you will hear the lids emit a faint clicking sound.
This sound indicates that the lids have properly sealed.
• You can check the seal on at lids by pressing down with your thumb
after they have cooled for one hour or more. If the lid remains stiff with no
movement, then the lids have properly sealed.
• If the lids have not properly sealed after 2 hours of cooling, the pressure
canning process did not work. Should this happen, refrigerate or freeze the
ingredients and use within the standard use-by dates.
• Always use supplies specically manufactured for the purpose of canning.
For best results, use mason jars that are no larger than 16 ounces. When
pressure canning, never stack the jars.
Use chart below. The canning function goes to a default of 20 minutes.
Food
Packing Conditions Pressure 70kPa
Type
Size (Jar) Time (hrs:min)
Asparagus Hot & Raw Pints 00:30
Beans (green) Hot & Raw Pints 00:20
Beans (lima, pinto, butter
or soy)
Hot & Raw Pints 00:40
Beets Hot Pints 00:30
Carrots
Hot & Raw
Pints 00:25
Corn, Whole-kernel Hot & Raw Pints 00:55
Greens Hot Pints 01:10
Okra Hot Pints 00:25
Peas, Green or English Hot & Raw Pints 00:40
Potatoes, White Hot Pints 00:35
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