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Then, remove the screw band and gently try to lift the lid with your fingertips.
If the center does not flex up and down and you cannot lift the lid off, the lid
has a good seal.
Detecting Spoilage
If up-to-date instructions, processing times, and pressures are followed
carefully, spoilage is uncommon. However, it is still recommended to check for
signs of spoilage before tasting any canned food.
Check for a broken seal, gassiness when opening, mold, sliminess, cloudiness,
or unpleasant odours.
If any of these are present, discard the food.
As a safeguard against using canned low-acid and tomato products which may
be affected with spoilage that is not readily detected, boil food for 10 minutes
for altitudes up to 304 metres above sea level. Extend the boiling time by 1
minute for each 304-metre increase in altitude.
Many times odours that cannot be detected in the cold product will become
evident by this method. After boiling, if the food does not smell or look right,
discard it without tasting.
HOW TO PRESSURE CAN FOODS
Important:
Do not attempt to use your canner before carefully reading these
instructions. Follow the step-by-step instructions for pressure canning starting
below and prepare the food according to the processing procedures in the
specific recipe.
1. Be sure your canner is thoroughly cleaned and working properly.
• Check the sealing ring and overpressure plug. Replace both parts at
least every 3 years, but immediately replace them when they become
hard, deformed, cracked, worn, pitted, or unusually soft. Make sure the
overpressure plug is seated properly in the cover (Fig. R, page 20).
• Check the white gasket of the air vent/cover lock. It should be intact,
without cracks or tears. Be sure the two metal parts of the air vent/cover
lock are securely fastened (Fig. S, page 21).
2. If canning on an electric smooth-top or induction range, refer to
instructions for canning in the owner’s manual for your range. Always
clean the stove-top with a cook-top polishing cream, according to the
range manufacturer’s instructions, before and after using the canner.
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