Power Pressure Cooker XL PPC780P, User Manual

11

Processing Time and Pressure

The chart below demonstrates proper processing time and pressure for various foods using your 

Power Pressure Cooker XL. The  CANNING   button sets the pressure. A kPa setting of 80 is equal to 

11.6 lbs. PSI. At up to 2,000 ft. above sea level, the Power Pressure Cooker XL with a kPa 80 setting 

will produce sufficient pressure and heat to safely process all foods for canning.

For processing times and methods for additional low acid foods, please refer to the National Center for Home 

Food Preservation (http://www.uga.edu/nchfp/): or your local county extension agent.

Safe Canning Tips

• Do not use over-ripe fruit. Bad quality degrades with storage. 

• Do not add more low-acid ingredients (onions, celery, peppers, garlic) than specified in the recipe.  

  This may result in an unsafe product.

• Don’t over-season with spices. Spices tend to be high in bacteria making canned goods unsafe. 

• Do not add butter or fat. Fats do not store well and may increase the rate of spoilage.

• Thickeners – never use flour, starch, pasta, rice or barley. Use only USDA recommended Clear Jel ®.

• DO add acid (lemon juice, vinegar or citric acid) especially to tomato products when directed in the  

  recipe. If necessary, you can balance the tart taste by adding sugar.