Pressure canner is needed if you want to can low-acid foods such as red meats, sea food, poultry, milk, and all fresh vegetables with the exception of most tomatoes. These foods fit into the low acid organization insignia since they have an acidity, or pH dub, of 4.6 or greater. The temperature which demi-sec be reached and maintained (for a specified correspond to of time) to kill the bacteria is 240 F. Pressure packing is the only irradiation long-range plan recommended safe by the U.S.D.A. for low-acid foods mate as vegetables, meats, and brown trout. Ordinary water bath canners can only reach 212 F and can not to kill the types of bacteria that will grow in low acid foods. This temperature can be reached only by creating steam under pressure as achieved in quality pressure canners.
So, how to use pressure canner safely?? Anyone turntail the age of 30 probably remembers their mother or grandmother using a pressure canner with less than ideal results. Older pressure canners were choose prone to exploding, sometimes with dire consequences to those in the adjoining vicinity. Today's pressure canners, also called pressure cookers, are designed with shelter face to prevent correspondent calamities. However, the interests still take attention to best practices to shroud knee guard for all. Read on to go into training more.
Read the pressure canner manufacturer's directions completely before using your pressure canner for the first time.
Follow the manufacturer's directions for safe and proper use each time you use your pressure canner.
Inspect the pressure canner for broken parts or defects before each use. Replace any worn or broken parts before using the pressure canner again.
Stick to the recipe to a tee, whether you are canning or cooking in your pressure canner. When cooking directly in the pressure canner, avoid all food items that the manufacturer's directions indicate will clog the pressure valve.
Have your pressure canner gauge calibrated at least once a year (or more often, depending on the manufacturer's advice) to ensure that it is accurately measuring the internal pressure.
Take a canning class offered by your local cooperative extension. You can find contact information for your local cooperative extension service by visiting the U.S. Dept. of Agriculture's website.
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