User manual FAGOR FUTURO PRESSURE COOKER

[. . . ] Getting started Adding Food and Liquid Cooking time control Releasing Pressure After Cooking Home Canning with your Pressure Cooker Home Canning Safeguards Fresh and frozen vegetables Fresh and dried fruits Dried beans and other pulses Grains Meat Seafood and fish Adapting Traditional Recipes to Use in the Futuro Pressure Cooker Troubleshooting The following safeguards are recommended by most portable appliance manufacturers. When using pressure cookers, basic safety precautions should always be followed: 1. Close supervision is necessary when the pressure cooker is used near children. Do not place the pressure cooker in a heated oven. [. . . ] Use a jar lifter to carefully remove the jars as soon as the processing time is up. Place the hot jars right side up on a rack, dry towels, boards or newspapers to prevent the jars from breaking on contact with a cold surface. Leave at least 1 inch of space between jars. Selecting the Correct Processing Time To destroy microorganisms in lowacid foods processed with a pressure cooker, you must: · process the jars for the correct number of minutes at suggested setting (low or high pressure) · Allow cooker to cool at room temperature until it is completely depressurized. To destroy microorganisms in high-acid foods processed in a boiling-water bath, you must: · The food may spoil if you fail to use the proper processing times, fail to vent steam from canners properly, process at lower pressure than 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. Unsealed Jars: What to Do If a lid fails to seal, you must reprocess within 24 hours. Always use a new, properly prepared lid, and reprocess using the same processing time. the quality of 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 canned food that shows any sign of spoilage. 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 boilingwater bath. [. . . ] Use quick release method so that pressure drops immediately. Pasta Sauce Servings: 4 pints Headspace: 1 inch Time: 20 minutes /high pressure setting Ingredients: 5 lbs tomatoes cored and chopped 2 tablespoons olive oil 3/4 cup peeled, chopped onion 4 garlic cloves, peeled and minced 1/2 pound mushrooms, chopped 1/4 cup fresh parsley, chopped 1 1/2 teaspoons salt 2 bay leaves 2 teaspoons oregano 1 teaspoon black pepper 1/4 cup brown sugar Directions Place tomatoes in large saucepan and boil for 25 minutes uncovered. Allow cooling slightly then running through a food mill or sieving to remove skins and seeds. In a large skillet, heat olive oil and sauté onions, garlic and mushrooms until tender. [. . . ]