29
Pressure Canning
PRESSURE CANNING (Continued)
12. Place the nished jars on shelves in a cool, clean, dry atmosphere.
Properly processed food will last for months and seasons. Jars, lids,
and screw bands are reusable. Check all carefully for damage
before reuse.
IMPORTANT: It is not recommended to use the NuWave Nutri-Pot
®
Digital
Pressure Cooker as a canning device at altitudes of 2,000 feet above sea level
or higher.
NOTES & TIPS:
• While the jars are cooling, you will hear the lids emit a faint clicking sound.
This sound indicates that the lids have properly sealed.
• You can check the seal on at lids by pressing down with your thumb
after they have cooled for one hour or more. If the lid remains stiff with no
movement, then the lids have properly sealed.
• If the lids have not properly sealed after 2 hours of cooling, the pressure
canning process did not work. Should this happen, refrigerate or freeze the
ingredients and use within the standard use-by dates.
• Always use supplies specically manufactured for the purpose of canning.
For best results, use mason jars that are no larger than 16 ounces. When
pressure canning, never stack the jars.
Use chart below. The canning function goes to a default of 20 minutes.
Food
Packing Conditions Pressure 70kPa
Type
Size (Jar) Time (hrs:min)
Asparagus Hot & Raw Pints 00:30
Beans (green) Hot & Raw Pints 00:20
Beans (lima, pinto, butter
or soy)
Hot & Raw Pints 00:40
Beets Hot Pints 00:30
Carrots
Hot & Raw
Pints 00:25
Corn, Whole-kernel Hot & Raw Pints 00:55
Greens Hot Pints 01:10
Okra Hot Pints 00:25
Peas, Green or English Hot & Raw Pints 00:40
Potatoes, White Hot Pints 00:35
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