T-Fal P31052, Руководство пользователя

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7
EN
Fruits and tomatoes may be canned using the boiling water bath method in a
conventional cooking pot, but pressure canning saves time and energy.
Use conventional cooking pots for canning marinades, jams and jellies.
Sometimes, it is better to can foods separately (meat and vegetables, for
example) and then reheat them together later.
HOW TO PRESSURE CAN USING GLASS JARS:
WARNING: Only use standard jars intended for home canning. The name
of the manufacturer of these jars is embedded in the glass.
Never use jars that contained store-bought products.
1. Make sure the jars and lids do not have any cracks, chips or sharp edges.
Dispose of any damaged jars and lids.
2. Wash the jars and lids in warm soapy water. Rinse thoroughly.
3. Let the jars stand under hot water before filling them. There is no need to
sterilize the jars before pressure canning. Place the metal lids in hot or
boiling water according to the manufacturer's instructions.
4. Select fresh, firm ingredients (not overripe). Sort according to size and
ripeness.
5. Wash and prepare ingredients.
6. Put the ingredients into the jars. Most ingredients can be put into the jars
while raw. Press down raw ingredients, because these tend to shrink when
cooked. Ingredients can be pre-cooked or partially pre-cooked before being
canned. Warm ingredients should not be pressed down after being filled
into jars.
7. Finish filling the jars by adding syrup, juice or water, leaving appropriate
head space of 1/4-inch to 1 1/2-inches, as indicated in the recipe or canning
instructions.
8. Remove air bubbles by sliding a spatula along the inside of the jars.
9. Clean the rims of the jars and attach the lids according to the
manufacturer's instructions.
10. For hot foods, you can bring the water to 180 degrees F. ahead of time, but
be careful not to bring the water to a boil. Add 1 tbsp. of vinegar or cream
of tartar to prevent the water from staining the interior of the pressure
canner.
11. Place the jars on the canning rack in the pressure canner. It does not matter
if the jars touch each other - Fig. 3a* .
Always place jars on canning rack ; never place jars directly on the bottom
of pressure canner or on other jars.
Note: the 22Qt-litre pressure canner comes with two canning racks and allows
one rack to be placed above the other, making it possible to process 2 rows of
250 ml (= 8oz) and 500 ml (= 16 oz) jars. Place one rack at the bottom of the
pressure canner and the other on the first row of jars
- Fig. 3b
*depending on model