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:
•Processthejarsforthecorrectnumber
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:
•Processjarsforthecorrectnumberof
minutes in boiling water.
•Coolthejarsatroomtemperature.
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
