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jar is almost always a sure sign of
spoilage. When you open the jar, look
for other signs such as spurting liquid,
unusual odor or mold.
Sterilization of empty jars
Use sterile jars for all boiling water bath
recipes. To sterilize empty jars, put them
right side up on the rack in a boiling-
water bath. Fill the bath and jars with hot
(not boiling) water to 1 inch above the
tops of the jars. Boil 10 minutes. Remove
and drain hot sterilized jars one at a
time. Save the hot water for processing
filled jars. Fill jars with food, add lids, and
tighten screw bands.
Empty jars used for vegetables, meats,
and fruits to be processed in a pressure
canner need not be sterilized
beforehand. It is also unnecessary to
sterilize jars for fruits, tomatoes, and
pickled or fermented foods that will be
processed 10 minutes or longer in a
boiling-water canner.
Label and Store Jars:
The screw bands should be removed
from the sealed jars to prevent them
from rusting on. The screw bands
should then be washed, dried and
stored for later use.
Store in a clean, cool, dark, dry place.
The best temperature is between 50 and
70 °F. Avoid storing canned foods in a
warm place near hot pipes, a range or a
furnace, or in direct sunlight. They lose
quality in a few weeks or months,
depending on the temperature and may
even spoil. Keep canned goods dry.
Dampness may corrode metal lids and
cause leakage so food will spoil. For
best quality, use canned foods within
one year.
Important Home Canning
Safeguards
All of the Home Canning Recipes
provided in this cookbook have been
tested for quality and proper timing to
meet food safety standards. As long as the
instructions are carefully followed the end
result will be a wholesome and shelf
stable product. However, when using or
adapting your own recipes, please be
sure that you process the recipes with
enough time. If foods are not canned
properly, consuming them may be
harmful or fatal. Never attempt to make
rough calculations on your own recipes.
If you have specific questions relating to
proper methods of canning foods or
timing charts- please refer to the US
Department of Agriculture Website.
www.fsis.usda.gov
Care and Cleaning
1. The Splendid Pressure Cooker is
made of high-quality, heavy gauge,
18/10 stainless steel.
2. The pressure cooker pot and lid
should be washed with warm water,
mild, dish-washing soap and a non-
abrasive cleaning pad, since stainless
steel can discolor in a dishwasher.
Since the exterior of the pressure
cooker has a mirror finish, do not
clean with metal scouring pads or
abrasive cleaners, which scratch and
ruin the finish. Wash the lid with
water and towel dry.
3. To remove stubborn stains and any
discoloration in the interior of the
pressure cooker, try adding the
juice of half a lemon and 1 to 2 cups
of water to the pressure cooker pot.
Cook at high pressure for 15
minutes, then remove from heat. Let
pressure release naturally, then
wash as usual.
4. After cleaning, towel dry with a
clean, soft kitchen cloth to retain the
polished mirror finish.
5. In order to extend the life of the
rubber gasket, remove after each
use and wash with warm water and
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