Fagor America Fagor Rapida Pressure Cooker user manual English, Canning Methods

ENGLISH

food and processed for less than 10 minutes in a boiling water bath canner need to be sterilized by boiling them for 10 minutes. NOTE: If you are at an altitude of 1000 feet or more, boil an additional minute for each 1000 feet of additional altitude. See below for canning methods and recipe timing.

2.Lid selection, preparation & use The common self-sealing lid consists of a flat metal lid held in place by a metal screw band during processing. The flat lid is crimped around its bottom edge to form a trough, which is filled with a colored gasket material. When jars are processed, the lid gasket softens and flows slightly to cover the jar-sealing surface, yet allows air to escape from the jar.

It is best to buy only the quantity of lids you will use in a year. Never reuse lids. To ensure a good seal, carefully follow the manufacturer’s directions in preparing lids for use. Examine all metal lids carefully. Do not use old, dented, or deformed lids or lids with gaps or other defects in the sealing gasket.

Follow the manufacturer’s guidelines enclosed or on the box for tightening the jar lids properly.

•If screw bands are too tight, air cannot vent during processing, and food will discolor during storage.

•Over-tightening also may cause lids to buckle and jars to break, especially with pressure-processed food.

•If screw bands are too loose, liquid may escape from jars during processing,

seals may fail, and the food will need to be reprocessed.

Do not retighten lids after processing jars. As jars cool, the contents in the jar contract, pulling the self-sealing lid firmly against the jar to form a high vacuum.

Screw bands are not needed on stored jars. They can be removed easily after jars are cooled. When removed, washed, dried, and stored in a dry area,

screw bands may be used many times. If left on stored jars, they become difficult to remove, often rust, and may not work properly again.

3. Canning Methods:

There are two safe ways of canning, depending on the type of food being canned: the pressure canning method and the boiling water bath method.

PRESSURE CANNING METHOD: With the pressure canning method, the jars of food are placed in 2 to 3 inches of water in a pressure cooker and heated under pressure at a temperature of 240 °F or above for a specific length of time, which differs for every recipe. Pressure canning can be used to can all types of food. It is also the only safe method of canning low- acid foods, which have a ph greater than 4.6. Low-acid canned foods are not acidic enough to prevent the growth of the bacterium Clostridium botulinum, which may cause botulism. To destroy the bacteria, foods must be processed at a temperature of at least 240 ºF, which can only be reached in a pressure cooker. Processing foods under pressure at a temperature of 240 ºF during an adequate time ensures the destruction of the largest number of heat-resistant microorganisms in home-canned foods.

Low-acid foods include all vegetables, meats, poultry, and seafood. This method is also recommended for canning such items as soups, stews and chili.

Note: Although considered fruit, tomatoes have a ph value close to

4.6.Therefore, you should typically process them in a pressure canner.

WARNING: 240 ºF can only be reached in a pressure cooker/ canner. Never attempt to can low- acid foods using the boiling water bath method.

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