NuWave Nutri-Pot 10Q, Owner'S Manual

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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 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 of 240°F. These higher
temperatures can only be achieved by pressure canning.
PRESSURE CANNING