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. Extreme caution must be used when moving a pressure cooker containing hot liquids. [. . . ] To make sure that air bubbles have not been trapped inside the jar, run a bubble freer or any plastic or rubber-like utensil around the edges of the jar, gently shifting the food, so that any trapped air is released. After the air bubbles have been removed, more liquid may need to be added to the jar to ensure proper headspace. Screw on the lids, but not too tightly -- air needs to escape during processing. Set the jars of food on the rack in the canner so steam can flow around each jar. Add 2-3 inches of boiling water to the bottom of the cooker ( pour it between the jars, not directly on them, to prevent breakage). Once pressure is reached, keep the pressure constant by regulating the heat under the canner . Do not lower the pressure by raising or lowering the heat during the processing. Fluctuating pressure causes loss of liquid from jars and underprocessing. When the processing is completed, carefully remove the canner from the heat. Let the pressure in the canner drop to zero using the natural release method. Do not use the cold water pressure release method for pressure canning. Never use the automatic release method to hasten the reduction in pressure when canning foods. When the canner is depressurized, unfasten the lid and tilt the far side up, so the steam escapes away from you. Place the hot jars on a rack, dry towels, boards or newspaper , right side up to prevent the jars from breaking on contact with a cold surface . Boiling Water Bath Method: The boiling water bath method is safe for fruits, and pickles as well as pie filling, jams, jellies, marmalade and other preserves. In this method, jars of food are heated by being completely covered with boiling water (212 °F at sea level). These foods can be safely STEPS FOR BOILING WATER BATH METHOD Fill the pot about halfway with hot water. Have the water in the canner hot but not boiling to prevent breakage of the jars when they're placed in the canner. Follow the same steps detailed in the pressure canner method for filling jars. When the water in the pot reaches a rolling boil, begin counting the correct processing time. Boil gently and steadily for the recommended time, adjusting the heat and adding more boiling water as necessary. Use a jar lifter to carefully remove the jars as soon as the processing time is up. [. . . ] However, never fill the pressure cooker more than half full with liquids. Following the instructions given in this manual, close the pressure cooker so that a tight seal is created, which will allow for adequate pressure build-up. The valve can become dirty when cooking foods that have a tendency to foam, such as dried beans. Make sure the gasket is clean and well positioned before using the pressure cooker. [. . . ]