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Canning Guide
The canning process will enable you to prepare and
preserve all of your family's favorites including fresh and
cooked fruits, vegetables, meats, jams and jellies.
Canning is a great way to bring "out of season" foods to
the table economically. You can buy in bulk now at low
prices and preserve for the future when items are scarce
and more costly.
Pressure Canning
The Pressure Canning process can be used for all foods and
particularly for those containing little acid. These include
vegetables, meats and seafood.
When canning there is no room for experimentation.
Altering cooking time, ingredients and temperatures can
be dangerous and risky. Using the exact time, temperature
and method specified in the recipe will protect the food
from harmful bacteria, molds and enzymes. Adding too
much time to a recipe will destroy nutrients and flavor.
The lower the acid content in the food, the greater the potential for spoilage and contamination. Many foods such as fruits
are high in acid where as others such as meats, dairy products and sea foods have low acid levels. (see charts below)
Proper Pressure Canning minimizes the possibility of spoilage and contamination.
Examples of High Acidic Foods
Apples
Applesauce
Apricots
Berries
Cherries
Cranberries
Fruit Juices
16
-Quart Power Pressure Cooker XL™ | Model: PPC772
8
Food Acidity
Oranges
Peaches
Pears
Pickled Beets
Pineapple
Plums
Rhubarb
Note:
It is important that you read this guide carefully
following all steps to ensure that the food has been
processed to preserve its nutritional value and is safe for
consumption by your family. Improper canning can lead to
serious health consequences.
Food enzymes can promote the growth of molds and
yeasts, which in turn will cause food to spoil. These agents
can be destroyed by achieving a temperature of 212°F with
steam canning methods however other contaminants may
develop such as salmonella, staphylococcus aureus, and
clostridium botulinum, the cause of botulism. Killing these
harmful bacteria requires a temperature of 240°F provided
only by the Pressure Canning process.
Examples of Low Acidic Foods
Asparagus
Beans
Beets
Carrots
Corn
Hominy
Meat
Mushrooms
Okra
Peas
Potatoes
Seafood
Spinach
Winter Squash
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Need help?
Do you have a question about the XL PPC772 and is the answer not in the manual?
Questions and answers
Who many pint jars does this hold
How do I cook by using a manual set time and not a preset button?
To manually set the cooking time on the Power Pressure Cooker XL PPC772, you can override the pre-programmed time by selecting the Time Adjustment button.
This answer is automatically generated
i changed the pressure relase valve and it makes a loud noise and the pressure comes out
The loud noise and release of pressure may be caused by the pressure release valve not being placed properly in the "Close" position. Adjust the pressure release valve to ensure it is correctly positioned. If the issue persists, check for a worn-out or dirty sealing ring and replace or clean it as needed.
This answer is automatically generated
Why does floating valve fall out?
The floating valve may fall out of the Power Pressure Cooker XL PPC772 if it is not properly seated in the lid. It should be positioned so that the fluted end sticks out from the inside of the lid, and it must move up and down freely, stopping only when the silicone gasket meets the lid. If it is not placed correctly or the sealing ring is worn out, the valve may not stay in place.
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How do I get replacement parts
To obtain replacement parts for the Power Pressure Cooker XL PPC772, you need to securely pack the product and send it postage paid along with a description of the defect, proof of purchase, and a check or money order for $19.99 to the following address:
Tristar Products, Inc.
500 Returns Road
Wallingford, CT 06495
For assistance, you can contact customer service at 973-287-5169.
This answer is automatically generated
I need the power pressure knob that is on the lid. . It was lost to a move to another home.
How can I order a new Floating Valve?
How do I buy the inner ****
I AM COOKING A **** ROAST FOR 10 HRS. DOES IT NEED TO HAVE THE PRESSURE RELIEF OPEN?
No. The pressure release valve should remain closed during cooking to maintain pressure. Opening it would release pressure and stop pressure cooking.
This answer is automatically generated