Publicité
Les langues disponibles
Les langues disponibles
Pressure Canning Method
This is the only recommended method for canning meat, poultry, seafood, an
fruits and vegetabless packed in water or juice. This method may also be used
for canning fruit, as well.
In accordance with USDA «Complete Guide to Home Canning» Agriculture
Information Bulletin No. 539, (Revised 2015), the following are the adapted
basic guidelines to using your pressure canner:
1. Make sure the pressure canner is working properly before preparing
food. Clean lid gaskets and other parts according to the manufacturer's
directions; make sure all vent pipes are clear and contain no trapped
material or mineral deposits. Center the canner over the burner. The
burner and range must be level. Your pressure canner can be damaged
if the burner puts out too much heat. In general, do not use on an
outdoor LP gas burner or gas range burner over 12,000 BTU's. Check
your manufacturer's directions for more information about appropriate
burners.
Put the rack and hot water into the canner. If the amount of water
is not specified with a given food, use enough water so it is 2 to 3
inches high in the canner. Longer processes required more water. For
hot packed foods, you can bring the water to 180 degrees F. ahead of
time, but be careful not to boil the water or heat it long enough for
the depth to decrease. For raw packed foods, the water should only be
brought to 140 degrees F.
2. Place filled jars, fitted with lids and ring bands, on the jar rack in the
canner, using a jar lifter. When moving jars with a jar lifter, make sure
the jar lifter is securely positioned below the neck of the jar (below the
ring band of the lid). Keep the jar upright at all times. Tilting the jar
could cause food to spill into the sealing area of the lid.
3. Properly close the pressure cooker lid. Set the temperature to its
highest setting. Refer to the start of this user's guide for information
and instructions on pressurisation and maintaining the pressure in your
T-Fal pressure cooker.
IMPORTANT:
indicated on the pressure gauge, bring the pressure back up in the
pressure cooker and restart the operation from the start (i.e. the full
length of the original operation). This is important to ensure food
safety.
4. When the timed process is completed, turn off the heat, remove the
canner from the heat (electric burner) if possible, and let the canner
If the pressure drops below the recommended zone
EN
29
Publicité
