465111

Fagor Duo Manual

22
Zoom out
Zoom in
Previous page
1/76
Next page
22
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
… 22 …


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Fagor Duo at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Fagor Duo in the language / languages: French, Spanish as an attachment in your email.

The manual is 0,61 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Fagor Duo

Fagor Duo User Manual - English - 76 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info