Emeril Lagasse PPC772 Owner's Manual - Page 15

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Canning Guide

SAFE CANNING TIPS

• Do not use over-ripe fruit or vegetables. Over-ripe

fruit and vegetables degrade with storage.

• Do not add more low-acid ingredients (such as

onions, peppers, garlic) than specified in recipe.

Doing so may result in an unsafe product.

• Do not over-season with spices. Spices tend

to be high in bacteria and may make canned

goods unsafe.

GETTING STARTED

Your Emeril Lagasse Pressure Cooker Plus is

designed to accommodate a specific number of

pint-size jars per session. Jars with self-sealing lids

are recommended for use.

JAR CLEANING

Always wash empty jars in hot water with soap

– either by hand or in the dishwasher. Rinse

thoroughly. Scale or hard water films on jars are

easily removed by soaking jars for several hours in

a solution containing 1 cup vinegar (5% acidity) per

gallon of water.

Fig. I

Fig. J

Emeril Lagasse Pressure Cooker Plus™ | Models: PPC771, PPC772 & PP772P

• Do not add butter or fat. Fats do not store well

and may increase the rate of spoilage.

• Use only USDA-recommended thickeners – never

use flour, starch, pasta, rice, or barley.

• Add acid (lemon juice, vinegar, or citric acid) when

directed in the recipe – especially

to tomato products. If necessary, add sugar

to balance the tart taste.

LID PREPARATION

The self-sealing Jar Lid consists of a flat metal lid

held in place during processing by a metal screw

band (see Fig. I). When jars are processed,

the lid gasket softens to form an airtight seal

with the jar. To ensure a good seal, carefully follow

lid manufacturer's directions in preparing lids

for use. Do not reuse jar lids.

Fig. K

Canning Guide

D. THE CANNING PROCESS

1. Select a pretested pressure canning recipe.

Although ingredients may vary, foods will be

generally processed as instructed in this manual.

2. Using only the freshest ingredients and fruits

and vegetables at their peak of ripeness,

prepare food as instructed in the recipe.

3. Fill clean 16-oz canning jars to the liquid level

mark as indicated. Do not fill above the liquid

level mark. An approximate 1-in. headspace

should remain at the top of the jar (see Fig. J).

4. Using a flexible, nonporous spatula, gently

press food against the jar in order to remove any

trapped air bubbles (see Fig. K).

5. Place a clean flat lid on the opening of the jar

(see Fig. L). Add a screw band. Turn clockwise

and hand tighten in place (see Fig. M).

NOTE: If the screw bands are too loose, liquid

may escape from jars during processing and the

seals may fail. If the screw bands are too tight,

air cannot vent during processing and food will

discolor during storage. Overtightening also may

cause lids to buckle and jars to break.

Fig. L

Fig. M

6. Place the Inner Pot in the Unit's base (see

Fig. N). Place a wire rack (may be sold

separately) in the bottom of the Inner Pot. Place

the filled, sealed jars on wire rack (see Fig. O).

The maximum jar quantity can vary per model

(see PINT SIZE JAR QUANTITIES, p. 27).

7. Pour hot water into the Inner Pot with the jars

until the water level reaches one quarter of the

way up the sides of the jars. The amount of

water depends on how many jars you place in

the Unit. For example, for four 16-oz jars, use

about 6 cups of water. When processing fewer

jars, more water is necessary.

8. Following proper instructions in this manual,

place the Pressure Lid on the base of the Unit

and lock the Lid in place (see Fig. P). Plug the

Unit into a wall outlet.

9. Press the Canning/Preserving button. Pressure

will automatically set at 80 kPa. Select the

cooking time indicated in your chosen recipe.

Fig. N

Emeril Lagasse Pressure Cooker Plus™ | Models:PPC771, PPC772 & PP772P