- DL manuals
- Pacific Northwest
- Electric Pressure Cooker
- PNW 421
- Using Manual
Pacific Northwest PNW 421 Using Manual
Summary of PNW 421
Page 1
Using and caring for your pressure canner pnw 421 a pacific northwest extension publication university of idaho · oregon state university · washington state university.
Page 2: Contents
Contents canner types .......................................................4 safety features ....................................................6 caring for your pressure canner .........................6 the canner .....................................................6 canner lid ..................
Page 3: Using and
Using and caring for your pressure canner pressure canning is the only recommended method for canning meat, poultry, seafood, and vegetables. Using boiling water canners for these low-acid foods poses a real risk of botulism poisoning. Botulism is caused by a toxin produced by bacteria called clostr...
Page 4: Canner Types
Canner types a pressure canner is a specifically designed metal kettle with a lockable lid used for heat processing low-acid food. Those made before the 1970s were heavy-walled kettles with clamp-on or turn-on lids; they continue to be popular today. Redesigns of pressure canners since the 1970s hav...
Page 5
Canners with 16- to 23-quart capacity (volume of the ket- tle) are common and hold seven quart jars for canning. The smallest canner that can be used safely is one that will hold at least four quart jars. Use of pressure saucepans with smaller capacities is not recommended. The weighted gauge is a s...
Page 6: Safety Features
Are therefore essential when a gauge reads higher than it should. Gauges may be checked at many county extension offices; contact the pressure canner manufac- turer for other options. Safety features the vent port (steam vent) lets air out of the canner and releases steam as needed. On weighted-gaug...
Page 7: Canner Lid
Cool an aluminum canner gradually. Sudden changes of temperature may cause the canner to crack or warp. Never leave water or food in a canner; it may absorb flavors and odors. Also, aluminum is porous and will pit. After each use, wash the pressure canner with hot, soapy water then rinse and dry it....
Page 8: Gaskets and Sealing Rings
If the lid sticks or the canner leaks steam, try rubbing the edges of the lid and kettle with a small amount of cooking oil before sealing. If large amounts of steam escape, check the gasket. A gasket that is worn, stretched, or hardened should be replaced. Gaskets and sealing rings handle canner li...
Page 9: Replacing Parts
Replacing parts replacement gauges and other parts for canners are often available at stores offering canning equipment or from canner manufacturers. When ordering parts, give your canner model number and describe the parts needed. Using your pressure canner some stovetops or heat sources may be ina...
Page 10
5. Regulate the heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure. The correct gauge pressure must be main- tained for the entire processing time. If the pressure drops below the target pressure, reset your timer and process for the entire recommende...
Page 11
11 process. Always read the manufacturer's instruction sheet for how to check for proper pressure. 6. When the timed process is over, turn off the heat, remove the canner from the heat if possible, and let the canner cool enough to lose pressure. Do not try to hurry the cooling process. Forced cooli...
Page 12: Peratures
Three serious errors in maintaining proper tem- peratures 1. Internal canner temperatures are lower at higher alti- tudes and can result in underprocessing. To correct for altitude, operate canners at the increased pres- sures specified below for altitude ranges above 1,000 feet: weighted-gauge pres...
Page 13
Dial gauge inspection and accuracy this form can be used with a master gauge testing unit (not for use with maximum thermometers) dial gauges should be checked for accuracy and overall condition every year prior to the beginning of canning season. If you use your dial gauge canner throughout the yea...
Page 14: For More Information
For more information instructions for pressure canning specific foods are available in the following pacific northwest extension publications, available through extension offices of the university of idaho, oregon state university, and washington state university: pnw 172, canning vegetables pnw 194...
Page 15
Pacific northwest extension publications are produced cooperatively by the three pacific northwest land-grant universities: washington state university, oregon state university, and the university of idaho. Similar crops, climate, and topography create a natural geographic unit that crosses state li...