NuWave Nutri-Pot 6Q, Owner'S Manual & Complete Recipe Book

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25
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 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
®
Digital Pressure Cooker,
consult an instructional book written specifically 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