NuWave Nutri-Po 13Q, Owner'S Manual

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19
Warranty
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.
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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 240°F. These higher temperatures can only be
achieved by pressure canning.
Before pressure canning in the NuWave Nutri-Pot
®
Electric Pressure Cooker, consult
an instructional book written specifically for pressure canning. The NuWave Nutri-Pot
®
Electric 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