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Great Food Anytime...
The canning process will enable you to prepare and preserve all of your family’s favorites
including fresh and cooked fruits, vegetables, meats, jams and jellies. Canning is a
great way to bring “out of season” foods to the table economically. You can buy in bulk
now at low prices and preserve for the future when items are scarce and more costly.
NOTE:
It is important that you read this guide carefully following all steps to ensure that the food has
been processed to preserve its nutritional value and is safe for consumption by your family.
Improper canning can lead to serious health consequences.
Pressure Canning
The Pressure Canning process can be used for all foods and particularly for those containing little acid.
These include vegetables, meats and seafood.
When canning there is no room for experimentation. Altering cooking time, ingredients and
temperatures can be dangerous and risky. Using the exact time, temperature and method specified in
the recipe will protect the food from harmful bacteria, molds and enzymes. Adding too much time to a
recipe will destroy nutrients and flavor.
Food enzymes can promote the growth of molds and yeasts, which in turn will cause food to
spoil. These agents can be destroyed by achieving a temperature of 212° with steam canning
methods however other contaminants may develop such as salmonella, staphylococcus aureus, and
clostridium botulinum, the cause of botulism. Killing these harmful bacteria requires a temperature of
240° provided only by the Pressure Canning process.
Pressure Canning Guide
Summary of Contents for PPC770
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