Fagor FUTURO Notice D'utilisation page 11

3 Canning 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
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
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