T-Fal P31052, User Manual

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EN
Safe Home Food Canning Practices
The high percentage of water in fresh food makes it very perishable. Proper
home canning allows you to prepare and safely store food in canning jars.
Proper canning practices include: carefully selecting and washing fresh food,
preparing them according to the recipe; packing then in a hot liquid; adding
acids (lemon juice or vinegar) to some foods like tomatoes and fruit; using jars
and self-sealing lids manufactured specifically for home canning; and then
processing the jars in a boiling-water or a pressure canner for the correct period
of time. By doing so, you will remove oxygen; destroy enzymes; prevent the
growth of undesirable bacteria, yeasts, and molds; and help form a high
vacuum in jars. Good vacuums form tight seals which keep liquid in and air and
microorganisms out.
Raw-packed and Hot-packed Food Canning
Foods that are prepared for canning are usually packed in canning jars using
one of two methods (unless both methods are specified in the recipe or canning
instructions). These methods are called: the raw-pack method and the hot-pack
method. The differences are as follows:
Raw-pack Method: foods, like fruits and vegetables, are prepared and then
packed raw (uncooked) into the clean jars. The jars are then filled with a boiling
liquid before sealing and processing.
Hot-pack Method: foods are prepared and then either blanched or cooked
according to the recipe. They are then packed hot into the clean jars. The jars
are then filled with boiling liquid before sealing and processing.
Selecting the Correct Processing Time for Jar Size, Packing Method and
Altitude
According to USDA "Complete Guide to Home Canning" Agriculture
Information Bulletin No. 539, (Revised 2015), when canning in boiling water,
more processing time is needed for most raw-packed foods and for quart jars
than is needed for hot-packed foods and pint jars.
To destroy microorganisms in acid foods processed in a boiling-water canner,
you must:
• Process jars for the correct number of minutes in boiling water.
• Cool the jars at room temperature.
The food may spoil if you fail to add process time for lower boiling-water
temperatures at altitudes above 1,000 feet, process for fewer minutes than
specified, or cool jars in cold water.
To destroy microorganisms in low-acid foods processed with a pressure canner,
you must: