Читать книгу Canning & Preserving For Dummies - Amelia Jeanroy - Страница 50

Always use the correct processing method for your food. Process all high-acid and pickled food in a water-bath canner. Process all low-acid food in a pressure canner. To find out how to determine whether a food has a low or high acidity level, head to the next section. (You can find out about the different canning methods in Chapters 4 and 9.)

In addition to choosing the right canning method, follow these guidelines to guard against food spoilage:

 Never use a pressure cooker as a presser canner. They are two different appliances.

 Don’t experiment or take shortcuts. Use only tested, approved methods.

 Never use an outdated recipe. Look for a newer version. Do not update the directions yourself. Check the publishing date at the beginning of the recipe book. If it is more than 5 years old, find a newer version.

 Safe recipes are based on science, not hearsay. If you truly want to use a recipe you find online with no science to back it up, look for an approved version elsewhere.

 If your elevation is higher than 1,000 feet above sea level, make the proper adjustments in processing time and pressure for your altitude. See the section, “Adjusting for Your Altitude,” for information on altitudes and processing times.

 If you’re pressure canning, allow your pressure canner to depressurize to 0 pounds pressure naturally; don’t take the lid off to accelerate the process.

 Allow your processed jars to cool undisturbed at room temperature.

 Process your filled jars for the correct amount of time and, if you’re pressure canning, at the correct pressure (both will be stated in your recipe). Make adjustments to your processing time and pressure for altitudes over 1,000 feet above sea level.

 Test each jar’s seal and remove the screw band before storing your food.