Bedienungsanleitung Fagor Duo (Seite 24 von 76) (Französisch, Spanisch)

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Do not tighten the lids.

Allow the jars to cool untouched for 12

to 14 hours.

Selecting the Correct Processing

Time

To destroy microorganisms in low-

acid foods processed with a pressure

cooker, you must:

• Process the jars for the correct number

of minutes at suggested setting (low

or high pressure)

• 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:

• Process jars for the correct number of

minutes in boiling water.

• 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 cool, 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 spoilage. 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 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.

ENGLISH

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