Manual Fagor Duo (page 23 of 76) (French, Spanish)

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Instructions for pressure canning

method:

Processing Instructions: Fill the jars.

Allow the proper headspace according

to processing directions for specific

foods. This is necessary so that all

the extra air will be removed during

processing, and a tight vacuum seal

will be formed.

To make sure that air bubbles have

not been trapped inside the jar, run a

bubble freer or any plastic or rubber-

like utensil around the edges of the

jar, gently shifting the food, so that

any trapped air is released. After the

air bubbles have been removed, more

liquid may need to be added to the jar

to ensure proper headspace.

Wipe off the rims of the jars with a

clean, damp cloth. Screw on the lids,

but not too tightly — air needs to

escape during processing. Set the jars

of food on the rack and lower the rack

into the pressure cooker so steam can

flow around each jar. Add 2-3 inches

of boiling water to the bottom of the

cooker (pour it between the jars, not

directly on them, to prevent breakage).

Put the lid on the cooker. Once

pressure is reached, keep the pressure

constant by regulating the heat under

the pressure cooker. Do not lower

the pressure by raising or lowering

the heat during the processing. Keep

drafts from blowing on the pressure

cooker. Fluctuating pressure causes

loss of liquid from jars and under-

processing.

When the processing is completed,

carefully remove the pressure cooker

from the heat. If the pressure cooker is

too heavy, simply turn it off.

WARNING: Let the pressure in the

pressure cooker drop to zero using

the natural release method. Do not

use the cold water pressure release

method for pressure canning.

Never use the automatic release

method to hasten the reduction in

pressure when canning foods.

When the pressure cooker is

depressurized, unlock the lid and

tilt the far side up, so the steam

escapes away from you. Use a jar

lifter to carefully remove the jars from

the pressure cooker. Place the hot

jars on a rack, dry towels, boards or

newspaper, right side up to prevent

the jars from breaking on contact with

a cold surface. Leave at least 1inch

of space between the jars. Do not

tighten the lids. Allow the jars to cool,

untouched for 12 to 24 hours.

BOILING WATER BATH METHOD:

The boiling water method is safe for

high-acid foods such as fruits and

pickles, as well as pie filling, jam, jellies,

marmalade and other preserves. In

this method, jars of food are heated by

being completely covered with boiling

water (212 ºF at sea level).

Note: If you are unsure of the PH

value of the foods you want to cook,

we strongly recommend using the

pressure canning method.

Instructions for boiling water bath

method:

Fill the pot about halfway with hot water.

Turn on the burner and heat the water.

Have the water in the canner hot but

not boiling to prevent breakage of the

jars when they’re placed in the canner.

Follow the same steps detailed in the

pressure cooker method for filling jars.

When the water in the pot reaches a

rolling boil, begin counting the correct

processing time. Boil gently and steadily

for the recommended time, adjusting

the heat and adding more boiling water

as necessary.

Use a jar lifter to carefully remove the

jars as soon as the processing time is

up. Place the hot jars right side up on a

rack, dry towels, boards or newspapers

to prevent the jars from breaking on

contact with a cold surface. Leave at

least 1 inch of space between jars.

ENGLISH

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Fagor Duo Manual

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