Zavor VERSA EXPRESS Manual Del Usuario página 26

To destroy microorganisms in high-acid
foods processed in a boiling-water
bath, you must:
• Process jars for the correct number of
minutes in boiling water.
• Cool the jars at room temperature.
The food may spoil if you fail to use the
proper processing times, fail to vent
steam from pressure cooker properly,
process at
specified, process for fewer minutes
than specified, or cool the pressure
cooker with water.
4 . Finishing Touches:
Testing the Lid for a Proper Seal:
Most two-piece lids will seal with a
"pop" sound while they're cooling.
When it is completely cool, test the
lid. It should be curved downward and
should not move when pressed with a
finger. If a jar is not sealed, refrigerate it
and use the unspoiled food within two
to three days or freeze it.
If liquid has been lost from sealed jars
do not open them to replace it, simply
plan to use these first. The food may
discolor, but if sealed, the food is safe
to consume.
Unsealed Jars: What to Do
If a lid fails to seal, you must reprocess
within 24 hours. Remove the lid, and
check the jar-sealing surface for tiny
nicks. If necessary, change the jar.
Always use a new, properly prepared
lid, and reprocess using the same
processing time.
reprocessed food is poor.
Instead of reprocessing, unsealed jars of
food also can be frozen. Transfer food
to a freezer-safe container and freeze.
Single, unsealed jars can be refrigerated
and used within several days.
Always Inspect Canned Food Before
Consuming:
Just as you would avoid a foul smelling,
leaking or opened jar of food at the
supermarket, don't taste or use home
24
lower pressure than
The quality
canned food that shows any sign
of spoilage. Examine all jars before
opening them. A bulging lid or leaking
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 cooker 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
of
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