| When the timed process is completed, turn off the heat, remove the canner from heat if possible, and let the canner depressurize. |
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| Seemingly insignificant scratches in glass may cause cracking and breakage while processing jars in a canner. |
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| To bolster their market strength today, producers must have the ability to do more than negotiate with the local canner or grocery store. |
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| A pressure canner is a specially-made heavy pot with a lid that can be closed steam-tight. |
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| Regulate heat under the canner to maintain a steady pressure at or slightly above the correct gauge pressure. |
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| The agents used to polish the capsules are: canner special salt, Tween 60, and alcohol. |
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| Glass jars: Wait until the pressure canner cools down and the pressure inside has gone down before opening the lid. |
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| Once correctly processed in a boiling water canner or pressure canned your jars will be sealed. |
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| These are difficult for the canner to control and may ultimately impact on the level of tin uptake by the product. |
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| The canner should work closely with the can supplier to ensure an appropriately specified can is supplied for any given application. |
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| Abidjan is still the leading West African tuna port and the leading African tuna canner. |
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| Always make sure that your pressure canner is working properly and follow the manufacturer's instructions carefully. |
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| You therefore need to use a boiling water canner for high-acid foods and a pressure canner for low-acid foods. |
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| Canning requires pressure cooking with the proper canner at 10 pounds pressure to kill the organism and make food safe. |
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| There is no safe way to can meat or other low-acid foods in a water-bath canner. |
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| If your spaghetti sauce does not contain meat, the jars can be processed in a boiling water canner counting the time after the water returns to a boil. |
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| This temperature can only be reached in a pressure canner. |
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| Seal the pressure canner and open the ventilation system. |
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| Place the basket with the jars in the pressure canner. |
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| When the pressure is again normal, the lid of the canner can be opened. |
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| These prepared foods would only be safe to store at room temperature if they were made following reliable directions and canned in a pressure canner at the correct pressure for the correct amount of time. |
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| Process according to directions in a prepared canner for 20 minutes. |
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| Use a pressure canner and strictly follow the manufacturer's instructions for canning or bottling foods considered to be low-acid, such as fish and other shellfish. |
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| If you are following a reliable recipe and processing in a boiling water canner for the correct amount of time, your home preserved sauce may be stored one year. |
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| Substitutions can affect the time the canned or bottled food requires in the boiling water canner or pressure canner and can cause the botulism bacteria to remain in the finished canned or bottled product. |
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| Vegetables from the garden are generally low-acid foods that must be processed in a pressure canner to prevent the growth of botulism. |
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| Do not try to remove canner lid until the pressure is at zero. |
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| The Canner Study is faulty, critics contend, because it doesn't take income levels into consideration. |
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| Kash JC, Tumpey T, Proll S, Canner V, Perwitasari O, Thomas M, et al. |
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