Power Pressure Cooker PCXL-PRO6 PRO XL, Руководство пользователя

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Food Acidity
The lower the acid content in the food, the greater the potential for spoilage and contamination.
Many foods such as fruits are high in acid where as others such as meats, dairy products and sea foods
have low acid levels. (see charts below)
Proper Pressure Canning minimizes the possibility of spoilage and contamination.
Apples Oranges
Applesauce Peaches
Apricots Pears
Berries Pickled Beets
Cherries Pineapple
Cranberries Plums
Fruit Juices Rhubarb
Examples of High Acid Foods
Asparagus Mushrooms
Beans Okra
Beets Peas
Carrots Potatoes
Corn Seafood
Hominy Spinach
Meat Winter Squash
Examples of Low Acid Foods
Raw Packing and Hot Packing
Fresh foods contain air. The shelf life of canned food depends on how much air has been removed
during the canning process. The more air removed, the longer the shelf life.
Raw Packing
is the process of canning fresh but unheated foods. The process causes foods such as
fresh fruit to float in their jars. Raw packed foods tend to lose color over time. Raw packing may be
preferable in some recipes.
Hot Packing
is the process of canning foods that have been pre-cooked prior to packing them in their
jars. This reduces the air in the food.
Regardless of the method used, all liquids added to the foods should always be heated to a boiling
point. This will remove excess air, shrink the foods, prevent floating and create a tighter seal.
IMPORTANT INFORMATION
Altitude and Pressure Canning
The temperature at which water will boil can vary depending upon your location in regards to sea level.
The Power Pressure Cooker XL Pro™ will operate properly up to a maximum altitude of 2,000 ft. above
sea level. Do not use this unit for pressure canning above an altitude of 2,000 ft.
Pressure Canning Guide