Fagor America FAGOR SPLENDID PRESSURE COOKER 3Canning Methods, Steps For Pressure Canner Method

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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.

3Canning Methods:

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

Pressure Canning Method: Pressure canning is the only safe method of canning low-acid foods (those with a ph of more than 4.6). Although high acid foods may be canned in either a pressure canner or boiling water bath, pressure canning is the only recommended method for canning low-acid foods. Low-acid foods include all vegetables, meats, poultry and seafood. This method is also necessary for canning such items as soups, stews and chili.

Note: Although considered fruit, tomatoes a ph value close to 4.6. Therefore you should typically process them in a pressure canner.

Jars of food are placed in 2 to 3 inches of water in a pressure cooker and heated to a temperature of at least 240 °F or above for the correct length of time. Note: This temperature can only be reached in a pressure cooker/canner. Never attempt to can low-acid foods using the water bath method.

STEPS FOR PRESSURE CANNER METHOD

Processing Instructions: Fill the jars. Allow the proper headspace according to processing directions for specific foods. This is necessary so that all the extra air will be removed during processing, and a tight vacuum seal will be formed.

To make sure that air bubbles have not

been trapped inside the jar, run a bubble freer or any plastic or rubber-like utensil around the edges of the jar, gently shifting the food, so that any trapped air is released. After the air bubbles have been removed, more liquid may need to be added to the jar to ensure proper headspace.

Wipe off the rims of the jars with a clean, damp cloth.

Screw on the lids, but not too tightly — air needs to escape during processing.

Set the jars of food on the rack in the canner so steam can flow around each jar. Add 2-3 inches of boiling water to the bottom of the cooker ( pour it between the jars,not directly on them, to prevent breakage). Put the lid on the cooker . Once pressure is reached, keep the pressure constant by regulating the heat under the canner . Do not lower the pressure by raising or lowering the heat during the processing. Keep drafts from blowing on the canner. Fluctuating pressure causes loss of liquid from jars and under-processing.

When the processing is completed, carefully remove the canner from the heat. If the canner is too heavy, simply turn it off. Let the pressure in the canner drop to zero using the natural release method. Do not use the cold water pressure release method for pressure canning. Never use the automatic release method to hasten the reduction in pressure when canning foods.

When the canner is depressurized, unfasten the lid and tilt the far side up, so the steam escapes away from you.

Use a jar lifter to carefully remove the jars from the canner.Place the hot jars on a rack, dry towels, boards or newspaper , right side up to prevent the jars from breaking on contact with a cold surface .. Leave at least 1inch of space between the jars.

Do not tighten the lids. Allow the jars to cool, untouched for 12 to 24 hours. Boiling Water Bath Method:

The boiling water bath method is safe

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