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11
Processing Time and Pressure
The chart below demonstrates proper processing time and pressure for various foods using your
Power Pressure Cooker XL.
The CANNING button sets the pressure. A kPa setting of 80 is equal to
11.6 lb. PSI. At up to 2,000 ft. above sea level, the Power Pressure Cooker XL with a kPa 80 setting
will produce sufcient pressure and heat to safely process all foods for canning.
For processing times and methods for additional low acid foods, please refer to the National Center for Home
Food Preservation (http://www.uga.edu/nchfp/): or your local county extension agent.
Safe Canning Tips
• Do not use over-ripe fruit. Bad quality degrades with storage.
• Do not add more low-acid ingredients (onions, celery, peppers, garlic) than specied in the recipe.
This may result in an unsafe product.
• Don’t over-season with spices. Spices tend to be high in bacteria making canned goods unsafe.
• Do not add butter or fat. Fats do not store well and may increase the rate of spoilage.
• Thickeners – never use our, starch, pasta, rice or barley. Use only USDA recommended Clear Jel ®.
• 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.
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