T-Fal P31052, User Manual

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Pressure Canning Method
This is the only recommended method for canning meat, poultry, seafood, an
fruits and vegetabless packed in water or juice. This method may also be used
for canning fruit in sugar syrup, as well.
In accordance with USDA "Complete Guide to Home Canning" Agriculture
Information Bulletin No. 539, (Revised 2015), the following are the adapted
basic guidelines to using your pressure canner:
1. Make sure the pressure canner is working properly before preparing
food. Clean lid gaskets and other parts according to the manufacturer’s
directions; make sure all vent pipes are clear and contain no trapped
material or mineral deposits. Center the canner over the burner. The
burner and range must be level. Your pressure canner can be damaged
if the burner puts out too much heat. In general, do not use on an
outdoor LP gas burner or gas range burner over 12,000 BTU’s. Check
your manufacturer’s directions for more information about appropriate
burners.
Put the rack and hot water into the canner. If the amount of water is
not specified with a given food, use enough water so it is 2 to 3 inches
high in the canner. Longer processes required more water. For hot
packed foods, you can bring the water to 180 degrees F. ahead of time,
but be careful not to boil the water or heat it long enough for the depth
to decrease. For raw packed foods, the water should only be brought to
140 degrees F.
2. Place filled jars, fitted with lids and ring bands, on the jar rack in the
canner, using a jar lifter. When moving jars with a jar lifter, make sure
the jar lifter is securely positioned below the neck of the jar (below the
ring band of the lid). Keep the jar upright at all times. Tilting the jar
could cause food to spill into the sealing area of the lid.
3. Fasten the canner lid securely. Turn the heat setting to its highest
position. Refer to this manual, pages 5-6, for information and directions
on pressurizing and maintaining pressure in your T-Fal pressure canner.
IMPORTANT: If at any time pressure goes below the recommended
amount, bring the canner back to pressure and begin the timing of the
process over, from the beginning (using the total original process time).
This is important for the safety of the food.
4. When the timed process is completed, turn off the heat, remove the