Publicité
Home Canning with your Pressure Cooker
THE SECTION ON HOME CANNING APPLIES TO THE
EZLOCK 10 QT MODEL (ITEM # ZCWEZ05) AND THE
EZLOCK 12 .7 QT MODEL (ITEM # ZCWEZ22) ONLY .
HOME CANNING OVERVIEW:
Home canning is a method of preserving food that provides a gratifying method
for producing and storing some of our favorite recipes . Canning enables us
to store recipes and enjoy them later or give as gifts to friends & loved ones .
Understanding the basic steps for preparation and right equipment are all you
need to create a fabulous array of provisions to stock in your pantry . Once the
method has been mastered, most people find that canning is one of the most
simple and rewarding ways to ensure having your favorite fruits, vegetables, and
even meats year-round . Canning food at home has increased in popularity .
Families are educating themselves on the methods of canning . These basic
guidelines will teach you how to can your most favorite recipes in your
ZAVOR Pressure Cooker .
Why Can Foods?
Canning can be a safe and cost-effective way to preserve quality food at home .
It is an important, safe method of food preservation if practiced properly . The
canning process involves placing foods in jars and heating them to a temperature
which destroys microorganisms that could be a health hazard or cause the food
to spoil . Air is driven from the jar during heating, and as it cools, a vacuum seal
is formed . The vacuum seal prevents air from getting back into the product,
protecting it from microorganisms that could re-contaminate the food .
Before You Begin:
Recommended tools for Canning
1 . Wire Rack to safely maneuver the hot jars in and out of the pressure cooker .
2 . Jar Lifter to safely grab the hot jars .
3 . Ladle to scoop food into the jars .
4 . Bubble freer to prevent bubbles of air from remaining trapped in the jar and
causing contamination .
5 . Jar Wrench to close the lids safely .
6 . Magnetic Lid wand to safely lift the sterilized lids out of the hot water in the
pressure cooker
7 . Wide mouth funnel to make sure all the food goes into the jar!
8 . Glass jars: Use only standard home canning jars - commonly referred to as
"Mason Jars" . Different size pressure cookers fit different size jars .
9 . Canning Lids: These flat metal lids with sealing compound and a metal screw
band are the most popular and recommended type of lid for home canned
28
products .
NOTE: You will find all the tools mentioned above (except the glass jars and
canning lids) in the Zavor Home Canning Kit .
1 . Jar selection, Preparation and Use:
Examine jars and discard those with nicks, cracks and rough edges . These
defects will not permit an airtight seal on the jar, and food spoilage will result .
All canning jars should be washed in soapy water, rinsed well and then kept
hot before use . This could be done in the dishwasher or by placing the jars in
the water that is heating in your canner . The jars need to be kept hot to prevent
breakage when they're filled with a hot product and placed in the canner for
processing . Jars processed in a boiling water bath canner for 10 minutes or more
or in a pressure cooker will be sterilized during processing . Jars that will be filled
with food and processed for less than 10 minutes in a boiling water bath canner
need to be sterilized by boiling them for 10 minutes .
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 pro-
cessed, 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 will
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 .
29
Publicité
