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24
25
Owner's Manual Owner's Manual
PRESSURE 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 avor.
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 240°F. These higher
temperatures can only be achieved by pressure canning.
Before pressure canning in the NuWave Nutri-Pot
®
Digital Pressure Cooker,
consult an instructional book written specically for pressure canning. The
NuWave Nutri-Pot Digital Pressure Cooker 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.
PRESSURE CANNING
FUNCTIONS (Continued)
beans
poultry
meat/
stew
soup
multi
grain
rice
canning
start/stop
bake
potatoes
steam/
veggies
sh
Pressure Cooker UI
time
texture
delay
warm
sear
slow
cook
delay manual
less normal more
minutes
hours
beans
poultry
meat/
stew
soup
multi
grain
rice
canning
start/stop
bake
potatoes
steam/
veggies
sh
Pressure Cooker UI
time
texture
delay
warm
sear
slow
cook
delay manual
less normal more
minutes
hours
Sear: This function lets you “sear” your food before cooking under pressure
or before using the slow cook function.
Directions:
Press “sear” button. Display will show "00:05".
Press “start/stop” button to begin.
See “hours/minutes” section for manually adjusting the time.
Note:
• Do not close the Lid when using “sear” function. "Err" will be displayed
when pressure cooker reaches 70kPa.
• Use optional glass lid when using sear cook function.
• The minimum time is 1 minute (00:01).
• The maximum time is 20 minutes (00:20).
beans
poultry
meat/
stew
soup
multi
grain
rice
canning
start/stop
bake
potatoes
steam/
veggies
sh
Pressure Cooker UI
time
texture
delay
warm
sear
slow
cook
delay manual
less normal more
minutes
hours
1
2
3
Example:
Example:
beans
poultry
meat/
stew
soup
multi
grain
rice
canning
start/stop
bake
potatoes
steam/
veggies
sh
Pressure Cooker UI
time
texture
delay
warm
sear
slow
cook
delay manual
less normal more
minutes
hours
beans
poultry
meat/
stew
soup
multi
grain
rice
canning
start/stop
bake
potatoes
steam/
veggies
sh
Pressure Cooker UI
time
texture
delay
warm
sear
slow
cook
delay manual
less normal more
minutes
hours
Slow Cook: This function lets you cook various recipes slowly at
low temperatures.
Directions:
Press “slow cook” button. Display will show "04:00".
Press “start/stop” button to begin.
See “hours/minutes” section for instructions on adjusting the time.
Note:
• Do not close the Lid when using “slow cook” function.
• Use optional glass lid when using slow cook function.
• The minimum time is 2 hours (02:00).
• The maximum time is 9 hours (09:00).
beans
poultry
meat/
stew
soup
multi
grain
rice
canning
start/stop
bake
potatoes
steam/
veggies
sh
Pressure Cooker UI
time
texture
delay
warm
sear
slow
cook
delay manual
less normal more
minutes
hours
1
2
3
CAUTION
DO NOT attempt to close and lock Lid while cooking in "sear"
"Err" is displayed when 70kPa
is reached during "sear"
function with a closed Lid.
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