Bedienungsanleitung Fagor Rapida (Seite 22 von 92) (Englisch)

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food and processed for less than 10

minutes in a boiling water bath canner

need to be sterilized by boiling them

for 10 minutes. NOTE: If you are at an

altitude of 1000 feet or more, boil an

additional minute for each 1000 feet

of additional altitude. See below for

canning methods and recipe timing.

2. Lid selection, preparation & use

The common self-sealing lid consists of

a flat metal lid held in place by a metal

screw band during processing. The flat

lid is crimped around its bottom edge

to form a trough, which is filled with a

colored gasket material. When jars are

processed, the lid gasket softens and

flows slightly to cover the jar-sealing

surface, yet allows air to escape from

the jar.

It is best to buy only the quantity of

lids you will use in a year. Never reuse

lids. To ensure a good seal, carefully

follow the manufacturer’s directions in

preparing lids for use. Examine all metal

lids carefully. Do not use old, dented, or

deformed lids or lids with gaps or other

defects in the sealing gasket.

Follow the manufacturer’s guidelines

enclosed or on the box for tightening

the jar lids properly.

• If screw bands are too tight, air cannot

vent during processing, and food will

discolor during storage.

• Over-tightening also may cause lids

to buckle and jars to break, especially

with pressure-processed food.

• If screw bands are too loose, liquid may

escape from jars during processing,

seals may fail, and the food will need

to be reprocessed.

Do not retighten lids after processing

jars. As jars cool, the contents in the

jar contract, pulling the self-sealing lid

firmly against the jar to form a high

vacuum.

Screw bands are not needed on stored

jars. They can be removed easily

after jars are cooled. When removed,

washed, dried, and stored in a dry area,

screw bands may be used many times.

If left on stored jars, they become

difficult to remove, often rust, and may

not work properly again.

3. Canning Methods:

There are two safe ways of canning,

depending on the type of food being

canned: the pressure canning method

and the boiling water bath method.

PRESSURE CANNING METHOD:

With the pressure canning method, the

jars of food are placed in 2 to 3 inches of

water in a pressure cooker and heated

under pressure at a temperature of 240

°F or above for a specific length of time,

which differs for every recipe.

Pressure canning can be used to

can all types of food. It is also the

only safe method of canning low-

acid foods, which have a ph greater

than 4.6. Low-acid canned foods

are not acidic enough to prevent the

growth of the bacterium Clostridium

botulinum, which may cause botulism.

To destroy the bacteria, foods must be

processed at a temperature of at least

240 ºF, which can only be reached in

a pressure cooker. Processing foods

under pressure at a temperature of 240

ºF during an adequate time ensures

the destruction of the largest number

of heat-resistant microorganisms in

home-canned foods.

Low-acid foods include all vegetables,

meats, poultry, and seafood. This

method is also recommended for

canning such items as soups, stews

and chili.

Note: Although considered fruit,

tomatoes have a ph value close to

4.6. Therefore, you should typically

process them in a pressure canner.

WARNING: 240 ºF can only be

reached in a pressure cooker/

canner. Never attempt to can low-

acid foods using the boiling water

bath method.

ENGLISH

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