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Process the jars for the correct number of minutes at suggested setting (low
or high pressure)
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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:
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Process jars for the correct number of minutes in boiling water .
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Cool the jars at room temperature . The food may spoil if you fail to use the
proper processing times, fail to vent steam from pressure cooker properly,
process at lower pressure than specified, process for fewer minutes than
specified, or cool the pressure cooker with water .
4 . Finishing 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 cooled, 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 to
consume .
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 spoi-
lage . Examine all jars before opening them . A bulging lid or leaking jar is almost
always a sure sign of spoilage . When you open the jar, look for other signs such
as spurting liquid, unusual odor or mold .
Sterilization of empty jars
Use sterile jars for all boiling water bath recipes . To sterilize empty jars, put them
right side up on the rack in a boiling-water bath . Fill the bath and jars with hot
(not boiling) water to 1 inch above the tops of the jars . Boil 10 minutes . Remove
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and drain hot sterilized jars one at a time . Save the hot water for processing filled
jars . Fill jars with food, add lids, and tighten screw bands .
Empty jars used for vegetables, meats, and fruits to be processed in a pressure
cooker need not be sterilized beforehand . It is also unnecessary to sterilize jars
for fruits, tomatoes, and pickled or fermented foods that will be processed 10
minutes or longer in a boiling-water canner .
Label and Store Jars:
The screw bands should be removed from the sealed jars to prevent them from
rusting on . The screw bands should then be washed, dried, and stored for later
use .
Store in a clean, cool, dark, dry place . The best temperature is between 50 and
70°F . Avoid storing canned foods in a warm place near hot pipes, a range or a
furnace, or in direct sunlight . They lose quality in a few weeks or months, depen-
ding on the temperature and may even spoil . Keep canned goods dry . Dampness
may corrode metal lids and cause leakage so food will spoil . For best quality, use
canned foods within one year .
Important Home Canning Safeguards
All of the Home Canning Recipes provided in this manual have been tested for
quality and proper timing to meet food safety standards . As long as the instruc-
tions are carefully followed the end result will be a wholesome and shelf stable
product . However, when using or adapting your own recipes, please be sure that
you process the recipes with enough time . If foods are not canned properly, con-
suming them may be harmful or fatal . Never attempt to make rough calculations
on your own recipes .
If you have specific questions relating to proper methods of canning foods or
timing charts- please refer to the US Department of Agriculture Website .
www.fsis.usda.gov
Another useful source of information about home canning is The National Center
for Home Food Preservation:
www.uga.edu/nchfp/index.html.
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