NuWave Nutri-Po 13Q, Руководство пользователя

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20
Warranty
The NuWave Nutri-Pot
™
Electric Pressure Canning Process
Though your exact experience may vary depending on the specific recipe you are
following, most recipes can be prepared by following this guide.
1. Only follow recipes that have been tested for pressure canning. Prepare the
necessary ingredients as instructed in the recipe.
2. Fill clean 16-ounce mason jars to the level.
Do not allow ingredients to exceed the level.
Always leave no less than 1 inch of head space.
3. Gently remove any lingering air bubbles
by pressing a flexible, nonporous spatula
between the ingredients and the jar itself.
4. Place a clean lid onto each jar, then add a screw band. Turn
the lid clockwise and tighten in place. NOTE: Never re-tighten
lids after pressurizing the jars. As the jars cool, the contents
will contract, pulling the lid firmly against the jar to form a high
vacuum and create a seal. If the screw bands are too loose,
liquid may escape from the jars during this process, causing
the seals to fail. If the screw bands are too tight, air cannot vent
during this process, causing food to discolor while in storage.
Tightening the lids too much may also cause the lids to buckle
and the jars to break. Screw bands are not needed on stored
jars. Remove after jars have 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.
5. Place the Inner Pot in the housing unit. Then put the Wire Rack in the bottom of the
Inner Pot. Place Filled, sealed Jars on Rack. Unit will hold up to 9-16 ounce jars
(maximum).
6. Pour hot water over the jars and into the Inner Pot
until the water level reaches 1/4 of the way up the
sides of the jars. For 9-16 ounce cans. This would be
about 6 cups of water. When processing fewer jars,
more water would be needed.
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Liquid Level
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Liquid Level
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4
Liquid Level
PRESSURE CANNING (Continued)
Safe Canning Tips:
1. Do not use overripe fruit. Bad quality degrades with storage.
2. Do not add more low-acid ingredients (onions, celery, peppers, garlic, etc.) than
specified in the written recipe. This may lead to an unsafe end result.
3. Don’t use too many spices. Many spices tend to contain high levels of bacteria,
which may result in unsafe canned goods.
4. Do not add butter or fat to the recipe. Fats do not store well and may cause premature
spoilage. Never use thickeners such as flour, starch, pasta, rice, or barley.
5. Use only USDA recommended tools and accessories.
6. Do add acid (lemon juice, vinegar or citric acid) especially to tomato products when
directed in the recipe. If necessary, you can balance the tart taste by adding sugar.
1 inch
head space