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| | Canning in your Elite 6 Qt Pressure Cooker
About Canning
The manual that came with your 6QT pressure cooker has information regarding canning in your pressure cooker but I, like the manual, believe that before starting your canning adventure, it is a good idea to read a book specifically written about canning or check out a government food safety extension website to learn about safe Ph levels, enzymes, molds, bacteria and the proper techniques for food preservation. However, to get you started, here is a brief overview of canning.
There are 2 basic methods for hot canning; the Hot Water Bath method and the Pressure Cooker method.
The Hot Water Bath Method may be used for any foods with a Ph (acidity) of 4.5 or less. This includes primarily fruits and fruits and vegetables that are canned with vinegars and/or citrus juices. The Hot Water Bath Method can be done, using glass jars, in any pot large enough to completely submerge the jars and allow for 2 “ of water covering them. However, since I am writing these recipes for the pressure cooker, we will use that vessel throughout. This method, when cooked the length of time directed, will kill all spoilers except the botulism bacterium, but the bacterium cannot live in an environment of 4.5 or less.
The Pressure Cooker Method must be used to preserve any food with low acidity (Ph of 4.6 and higher); this includes meats, fish and most vegetables not canned with acidic liquid. When the steam builds up in the Pressure Cooker and is held for the specified length of time, the extremely high heat will kill all spoilers. Period. When in doubt, this is the method to use!
My recipes are accurately written to be used especially with the Elite 6 Qt Pressure Cooker.
Canning Tips
Always wash jars before each use; for best results use the jars while still hot! I place all my jars on the top rack of my dishwasher and wash, with a small amount of detergent, on the hottest wash and dry settings and use them fresh from the hot drying cycle. If your jars are already washed, just dip them into boiling water to heat just before filling.
Place the lids into a pan of water and simmer on the cook top until ready to use or dip into boiling water before setting it on the jar rim.
The jars must NEVER touch each other or rest directly on the bottom of the cooker! Use a clean, soft towel under the jars and in between jars or encapsulate each jar in an old cotton sock!
The 6 Qt pressure cooker can hold 3-4 Traditional Pint size jars at a time. If you elect to use some of the decorative jars available, check to see how many will fit into the cooker without touching, and adjust recipe accordingly or process in batches.
When heating vinegars and other acidic liquids on the stove top, always use non-reactive cookware. Although high quality stainless steel is non-reactive, I use good non-stick cookware to avoid the chance of discoloring my stainless cookware.
Timing is important so to be sure everything is hot and ready at the same time; plan accordingly. I go ahead and place the towel in the bottom of the pressure cooker insert, fill ¾ of the way with warm water and press start so that the water is hot and ready for the jars. This also cuts down on the length of time required to reach either the boiling point or pressurization.
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