Fagor America FAGOR SPLENDID PRESSURE COOKER user manual 4Finishing Touches

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for fruits, and pickles as well as pie filling, jams, jellies, marmalade and other preserves. In this method, jars of food are heated by being completely covered with boiling water (212 °F at sea level).

High-acid foods contain enough acid (ph of 4.6 or less) so that the Clostridium Botulinum (Botulism) spores can’t grow and produce deadly toxins. High-acid foods include fruits and properly pickled vegetables. These foods can be safely canned at boiling temperatures in a water bath.

STEPS FOR BOILING WATER BATH METHOD

Fill the pot about halfway with hot water. Turn on the burner and heat the water. Have the water in the canner hot but not boiling to prevent breakage of the jars when they’re placed in the canner. Follow the same steps detailed in the pressure canner method for filling jars. When the water in the pot reaches a rolling boil, begin counting the correct processing time. Boil gently and steadily for the recommended time, adjusting the heat and adding more boiling water as necessary.

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

Do not tighten the lids.

Allow the jars to cool untouched for 12 to 14 hours.

Selecting the Correct Processing Time To destroy microorganisms in low-acid foods processed with a pressure cooker, you must:

•Process the jars for the correct number of minutes at suggested setting (low or high pressure)

•Allow cooker to cool at room temperature until it is completely depressurized.

To destroy microorganisms in high-acid foods processed in a boiling-water bath, you must:

•Process jars for the correct number of minutes in boiling water.

•Cool the jars at room temperature. The food may spoil if you fail to use the proper processing times, fail to vent steam from canners properly, process at lower pressure than specified, process for fewer minutes than specified, or cool the pressure cooker with water.

4Finishing Touches:

Testing the Lid for a Proper Seal: Most two-piece lids will seal with a "pop" sound while they’re cooling.

When it is completely cool, test the lid. It should be curved downward and should not move when pressed with a finger. If a jar is not sealed, refrigerate it and use the unspoiled food within two to three days or freeze it.

If liquid has been lost from sealed jars do not open them to replace it, simply plan to use these first. The food may discolor, but if sealed, the food is safe. Unsealed Jars: What to Do

If a lid fails to seal, you must reprocess within 24 hours. Remove the lid, and check the jar-sealing surface for tiny nicks. If necessary, change the jar. Always use a new, properly prepared lid, and reprocess using the same processing time. The quality of reprocessed food is poor.

Instead of reprocessing, unsealed jars of food also can be frozen. Transfer food to a freezer-safe container and freeze.

Single, unsealed jars can be refrigerated and used within several days.

Always Inspect Canned Food Before Consuming:

Just as you would avoid a foul smelling, leaking or opened jar of food at the supermarket, don’t taste or use home canned food that shows any sign of spoilage. Examine all jars before opening them. A bulging lid or leaking

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