Power Pressure Cooker XL PPC772, Руководство пользователя

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8-Quart Power Pressure Cooker XL™ | Model: PPC772
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Canning Guide
Food Item Packing Conditions Set Pressure to 80 kPa
Style of Pack Jar Size Minutes
Asparagus Hot & Raw Pints 30
Beans (green) Hot & Raw Pints 20
Beans (lima, pinto, butter or soy) Hot & Raw Pints 40
Beets Hot Pints 30
Carrots Hot & Raw Pints 25
Corn, whole-kernel Hot & Raw Pints 55
Greens Hot Pints 70
Okra Hot Pints 25
Peas, green or English Hot & Raw Pints 40
Potatoes, white Hot Pints 35
Meat strips, cubes or chunks Hot & Raw Pints 75
Ground or chopped meat Hot & Raw Pints 75
Poultry, without bones Hot & Raw Pints 75
Poultry, with bones Hot & Raw Pints 65
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
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
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.
Processing Time and Pressure
The chart below demonstrates proper processing time
and pressure for various foods using your Power Pressure
Cooker XL. The CANNING button sets the pressure.
A kPa setting of 80 is equal to 11.6 lbs. PSI. At up to 2,000
ft. above sea level, the Power Pressure Cooker XL with a
kPa 80 setting will produce sufficient pressure and heat to
safely process all foods for canning.