The Power Pressure Cooker XL has tons of great benefits and features that make cooking faster and easier for its users, but one of the most useful and unique attributes of this power pressure cooker is its canning mode.
The Power Pressure Cooker XL allows you to preserve soups, meats, fish, vegetables and so much more. But canning is its own art form that requires a process to ensure that it’s done properly. So without further ado, here’s what you’ll need to know about canning before preserving your food with the Power Pressure Cooker XL.
Preserving food is nothing new. It has been around since the early days of man. Some earlier techniques than canning include drying, smoking, fermentation and packing in fat. Then along came vinegar pickles, jams and suspension in alcohol, but none of these newer methods provided a reliable approach to preserving food.
Enter canning, which lowered the risk of food spoilage drastically. In the late 1700s, Napoleon Bonaparte was looking for a way to preserve food for his troops and offered a reward to anyone who could come up with a better method than what had already been discovered. After experimenting, a French cook named Nicolas Appert found that packing, heating and sealing is the most dependable way to preserve food. This is the idea behind canning, which became popular in the U.S. by the late 1850s when John L. Mason created the first reusable jar with a screw-on lid.
Once you have the food set aside that you’d like to preserve and the jars to put it in, the process behind canning is fairly simple. Fill a jar with prepared food and apply the lid. Place the jar in boiling water for a specified amount of time, which varies based on the food you are canning.
Power pressure cookers make this even easier by having a preset canning mode that ensures the proper pressure, temperature and time.
The Power Pressure Cooker XL reaches 80-kPa/11.6 psi, which is the required pressure for canning. This power pressure cooker is also designed to accommodate pint-size (16 oz.) jars or smaller. Quart-size (32 oz.) jars will not fit.
When you remove the hot jar from the water, the heat begins to escape and it takes the air in the jar with it. The escaping oxygen pulls the lid on tightly and creates and airtight seal. Store your jars in a cool, dark place for maximum results and preservation.
In order to start canning today, you’ll need a Power Pressure Cooker XL, a pair of tongs for removing the hot jars and a variety of measuring cups.