16
PRESSURE CANNING
Canning allows you to preserve
fresh and cooked vegetables,
fruits, meats, jellies, and jam. It
is very important that you read
this guide and follow all steps
carefully to ensure that the food
has been processed properly and
is safe for consumption.
HOW TO CAN
Figure 1.
Figure 2.
liquid
level
headspace
Experimenting with cooking times,
ingredients, and temperatures is very
dangerous and risky when it comes
to canning. Be sure that you are
using the exact time, temperature,
and method specified in the canning
recipe. This will help protect the food
from harmful bacteria, molds, and
enzymes. In addition, too much time
will destroy the nutrients and flavor.
Food enzymes that promote the
growth of molds and yeasts (causing
food to spoil), can be destroyed by
reaching a temperature of 212°F
with steam canning methods.
However, other contaminants such
as salmonella, staphylococcus
aureus, and clostridium botulinum
(cause of botulism) may develop.
A temperature of 240°F must be
reached to kill these harmful bacteria.
NOTE:
Improper canning can lead
to serious health consequences. The
temperature at which water can boil
varies depending on sea level. The
GoWISE USA pressure cooker will
operate up to a maximum altitude
of 2,000 ft. above sea level.
DO NOT
USE THIS UNIT FOR PRESSURE
CANNING ABOVE AN ALTITUDE OF
2,000 FT.
1.
Prepare and mix ingredients as
instructed in your recipe.
2.
Fill an 16-oz. clean canning jar to
the level shown in Figure 1.
DO
NOT
exceed the level shown, as
there needs to be at least 1-inch
of headspace at the top.
1”
3.
Gently tap the sides of the jar to
remove any trapped air bubbles.
Or, press a spoon between food
and jar to remove the bubbles as
shown in Figure 2.
