Emeril Lagasse PPC772 Manuel du propriétaire - Page 14
Parcourez en ligne ou téléchargez le pdf Manuel du propriétaire pour {nom_de_la_catégorie} Emeril Lagasse PPC772. Emeril Lagasse PPC772 17 pages.
Imprimer la page
Canning Guide
CAUTION
Improper canning can lead to serious health
consequences. It is important to read this guide
carefully and follow all steps to ensure that food
is processed to preserve its nutritional value
and is safe for consumption.
PRESSURE CANNING
WHY PRESSURE CANNING?
Pressure canning can be used for all foods,
particularly those containing little acid, such
as vegetables, meat, and seafood.
Safety Precaution: Use the exact time,
temperature, and method specified in the recipes
to protect food from harmful bacteria, mold, and/
or enzymes. Altering times given in a recipe may
destroy the nutrients and flavor in foods. Food
enzymes can promote the growth of mold
FOOD ACIDITY
The lower the acid content in the food, the greater
the potential for spoilage and contamination.
Foods such as fruits are high in acid. Meats, dairy
Foods High in Acidity
Apples
Oranges
Applesauce
Peaches
Apricots
Pears
Berries
Pickled Beets
Cherries
Pineapple
Cranberries
Plums
Fruit Juices
Rhubarb
26
Emeril Lagasse Pressure Cooker Plus™ | Models: PPC771, PPC772 & PP772P
Canning allows the preparation and preservation
of your favorites, including fruits, jams, jellies,
vegetables, and even meats. Canning is a great
way to bring out-of-season foods to the table
economically. Canning allows you to eat healthy,
carry on a family recipe, or simply save money.
and yeast, which in turn will cause food to spoil.
These agents can be destroyed by achieving
a temperature of 212° F with steam canning
methods. However, other contaminants, such as
salmonella, staphylococcus aureus, and clostridium
botulinum – the cause of botulism – may develop.
Killing these harmful bacteria requires a temperature
of 240° F, which is provided only by the pressure
canning process.
products, and seafoods have low acid levels (see
chart below). Proper pressure canning minimizes
the possibility of spoilage and contamination.
Foods Low in Acidity
Asparagus
Mushrooms
Beans
Okra
Beets
Peas
Carrots
Potatoes
Corn
Seafood
Hominy
Spinach
Meat
Winter Squash
Canning Guide
PROCESSING TIME, PRESSURE, ALTITUDE
Do not use above 2,000 feet above sea level.
The chart on the right indicates style of packing
and proper processing time (with pint-sized jars)
for various foods using the Emeril Lagasse Pressure
Cooker Plus. The Canning/Preserving button sets
the pressure at 80 kPa (11.6 psi). For processing
times and methods for additional low acid foods,
please refer to the National Center for Home Food
Preservation (http://www.uga.edu/nchfp/): or your
local county extension agent.
IMPORTANT: Review USDA guidelines prior
to canning.
PINT SIZE JAR QUANTITIES
6 qt.
8 qt.
4
4
Food
Canning
Item
Time
Asparagus
30 mins.
Beans (green)
20 mins.
Beans (lima, pinto, butter,
40 mins.
or soy)
Beets
30 mins.
Carrots
25 mins.
Corn, whole-kernel
55 mins.
Greens
70 mins.
Okra
25 mins.
Peas, green or English
40 mins.
Potatoes, white
35 mins.
Meat strips, cubes or chunks
75 mins.
Ground or chopped meat
75 mins.
Poultry, without bones
75 mins.
Poultry, with bones
65 mins.
27
Emeril Lagasse Pressure Cooker Plus™ | Models:PPC771, PPC772 & PP772P