Use and Care Manual

PRESSURE CANNING

Canning

Foods with lower acid content have a greater potential for spoilage and contamination

than high acidity foods. Proper pressure canning minimizes the chances of spoilage

and contamination.

High Acid Foods Low Acid Foods

Apples Oranges Asparagus Mushrooms

Applesauce Peaches Beans Okra

Apricots Pears Beets Peas

Berries Pickled Beets Carrots Potatoes

Cherries Pineapples Corn Seafood

Cranberries Plums Hominy Spinach

Fruit Juices Rhubarb Meat Winter Squash

Never alter cooking times, temperatures or ingredients when pressure canning. Doing

so can be extremely dangerous as there is no room for experimentation. Following the

exact cooking times, temperatures and ingredients listed in the recipe will ensure that

your food is protected from harmful enzymes, bacteria and mold. Altering the cooking

time may destroy the food’s nutrients and avor.

Enzymes found in food may promote growth of yeast and mold, which in turn causes

food to spoil. These enzymes can be killed at temperatures 212°F and higher. Other

contaminants, such as salmonella, staphylococcus aureus, and clostridium botulinum,

can only be killed at temperatures 240°F. These higher temperatures can only be

achieved by pressure canning.

Before pressure canning in the NuWave Nutri-Pot

™

Electric Pressure Cooker, consult

an instructional book written specically for pressure canning. The NuWave Nutri-Pot

™

Electric Pressure Cooker can be used for basic pressure canning, along with the water

bath method. Both low and high acid fruits and vegetables are recommended. Meat and

seafood are not recommended to be pressure canned.

Pressure Canning

PRESSURE CANNING