T-Fal P31052 Guia Del Usuario página 14

PROBLEM: the jars break. Causes and solutions:
1. Supermarket jars having contained store-bought contents were used
instead of specialty canning jars.
Only use jars specifically intended for home canning.
2. Damaged jars were used.
Used jars may have invisible cracks. The jars may also have been damaged
during transport. Each jar must be carefully inspected before being used.
3. The jars were placed directly on the bottom of the pressure canner and
not on the caning rack.
Always use the canning rack.
4. The hot jars were placed on a wet or cold surface, or they were exposed
to drafts of air.
Place the jars on a dry, heat-proof surface at room temperature or on a
dry, folded kitchen towels. Avoid air drafts.
5. The jars were damaged by using a knife to get rid of air bubbles.
Always use a plastic or rubber spatula to get rid of air bubbles.
Pressure canning meat and fish
Capacity
of the of water in
canner the canner
22 Qt
Amount of salt needed for canning vegetables and meats
Size of jar
8 oz (250 ml)
16 oz (500 ml)
32 oz (1L)
10
Quantity
8 oz
250 ml
2 1/2 Qt 24*
*If the jars are double-stacked using a second canning rack.
Capacity of the canner (jars)
16 oz
500 ml
18*
16 oz
(500ml) 32 oz
wide 1L
mouth
16* 7
Salt
1/4 tsp.
1/2 tsp.
1tsp.