8-Quart Power Pressure Cooker XL™ | Model: PPC772
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Canning Guide
The Canning Process
To begin, select a recipe that has been pre-tested and approved
for pressure canning.
Though ingredients vary, generally speaking you will be
processing the food as demonstrated in this guide.
1. Select a pre-tested pressure canning recipe.
Choosing only the freshest ingredients, prepare the food as
instructed. Vegetables and fruits should be at their peak of
fresh-picked ripeness.
2. Fill 16 oz. clean canning jars to the level shown in FIG. 1.
Any liquid should not exceed the level shown in FIG. 1, so that
there remains a headspace at the top of approximately 1 inch.
3. Using a flexible nonporous spatula gently press between the
food and the jar to remove any trapped air bubbles as in FIG. 2.
4. Place a clean lid on top of the jar and then add a screw band.
Turn clockwise and hand tighten in place as in FIG. 3.
Note:
Never retighten lids after processing jars. As jars cool,
the contents contract, pulling the self-sealing lid firmly against
the jar to form a high vacuum.
If screw bands are too loose, liquid may escape from jars during
processing, and seals may fail.
If screw bands are too tight, air cannot vent during processing,
and food will discolor during storage. Over tightening also may
cause lids to buckle and jars to break, especially with raw-
packed, pressure-processed food. Screw bands are not needed
on stored jars. They should be removed after jars are cooled.
When removed, washed, dried, and stored, screw bands may
be used many times. If left on stored jars, they become difficult
to remove, often rust, and may not work properly again.
FIG. 2
FIG. 3
Lid
Liquid Level
Headspace
FIG. 1
Summary of Contents for XL PPC772
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