Fagor Cookbook User manual

Fagor America, Inc.
www.fagoramerica.com
© 2009. All rights reserved.
Produced by
www.mosaiclanguages.com

libro de recetas de conservas caseras
home canning
cookbook

libro de recetas de
conservas caseras
home canning
cookbook

I. Home Canning Overview ...............................9
Why Can Foods.............................................................. 10
Before You Begin: Basic Equipment for Canning .................... 10
1. Jar selection, Preparation and Use................................. 11
2. Lid selection, Preparation and Use................................. 12
3. Canning Methods ....................................................... 13
4. Finishing Touches .......................................................17
Important Home Canning Safeguards ................................18
II. Pressure Canning Recipes: Everyday Sauces...... 21
Pasta Sauce ................................................................. 21
Spicy Chili Sauce ........................................................... 22
Barbeque Sauce ............................................................ 23
Sweet and Spicy Seafood Sauce........................................24
Kalamata Olive Salsa ..................................................... 25
Onion Salsa.................................................................. 26
Sweet Pickle Relish ........................................................ 27
Sweet Pepper & Onion Relish ............................................ 28
III. Pressure Canning Recipes: Soups .................. 31
Vegetable Soup............................................................. 31
Split Pea Soup .............................................................. 32
Broccoli Soup ............................................................... 33
Asparagus & Leek Soup...................................................34
Cucumber Soup ............................................................. 35
Tomato, Lentil & Bean Soup .............................................36
Creole Tomato Soup .......................................................37
Cabbage Borscht ........................................................... 38
IV. Pressure Canning Recipes: Vegetables ............ 41
Mixed Vegetables .......................................................... 41
Spinach and Other Greens ............................................... 42
Stewed Tomatoes .......................................................... 43
Roasted Peppers ........................................................... 44
Carrots with Mint...........................................................45
Dill Pickles................................................................... 46
V. Pressure Canning Recipes: Meats,
Seafood & Poultry ................................... 49
King or Dungeness Crab Meat ...........................................49
Chile con carne ............................................................. 50
Vegetable Beef Stew ...................................................... 51
Chicken A La King .......................................................... 52
VI. Pressure Canning Recipes: Fruits & Deserts ...... 55
Applesauce.................................................................. 55
Berries........................................................................ 56
Mixed Fruit Cocktail ....................................................... 57
Strawberry Jam ............................................................. 58
Spanish Section........................................... 61
Table of Content
5

Sección en inglés ...........................................9
I. Conservas Caseras: Introducción .................... 63
¿Por qué conservar alimentos?.........................................64
Antes de comenzar: Materiales básicos para hacer conservas.. 64
1. Selección, Preparación y Uso de los frascos de cristal ........ 65
2. Selección, Preparación y Uso de las tapas ....................... 66
3. Métodos para hacer conservas...................................... 67
4. Toques finales ........................................................... 71
Precauciones de seguridad importantes al
hacer conservas caseras ................................................. 72
II. Conservas a presión: Salsas para cada día ........ 75
Salsa para pasta........................................................... 75
Salsa de pimientos picante ............................................. 76
Salsa para barbacoa...................................................... 77
Salsa de mariscos dulce y picante..................................... 78
Salsa de aceitunas Kalamata...........................................79
Salsa de cebolla ........................................................... 80
Pepinillos dulces escabechados........................................81
Escabechado de pimiento dulce y cebolla........................... 82
III. Conservas a presión: Sopas ......................... 85
Sopa de verduras .......................................................... 85
Sopa de arvejas secas partidas ........................................ 86
Sopa de brécol.............................................................. 87
Sopa de espárragos y puerro............................................ 88
Sopa de pepino............................................................. 89
Sopa de tomate, lentejas y habichuelas ............................. 90
Sopa de tomate creole ................................................... 91
Borscht de col .............................................................. 92
IV. Conservas a presión: Vegetales ..................... 95
Vegetales variados ........................................................ 95
Espinacas y otras verduras de hoja verde............................ 96
Tomates guisados.......................................................... 97
Pimientos asados .......................................................... 98
Zanahorias con menta.................................................... 99
Pimiento con eneldo .................................................... 100
V. Conservas a presión: Carne, marisco y aves.......103
Carne de cangrejo ....................................................... 103
Chile con carne ........................................................... 104
Guiso de vegetales con carne......................................... 105
Pollo al rey ................................................................ 106
VI. Conservas a presión: Frutas y postres ............109
Salsa de manzanas ...................................................... 109
Bayas ....................................................................... 110
Cocktail de frutas variadas ........................................... 111
Mermelada de fresa..................................................... 112
Contenido
7

Home Canning Overview
9
Home canning is a method of preserving food that provides a gratifying method for
producing and storing some of our favorite recipes. Canning enables us to store
recipes and enjoy them later or give as gifts to friends & loved ones. Understanding
the basic steps for preparation and right equipment are all you need to create a
fabulous array of provisions to stock in your pantry. Once the method has been
mastered, most people find that canning is one of the most simple and rewarding
ways to ensure having your favorite fruits, vegetables, and even meats on hand
year-round.
Canning food at home has increased in popularity. Families are educating themselves
on the methods of canning. These basic guidelines will teach you how to can your
most favorite recipes in your Fagor Pressure Cooker.

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Home Canning Overview
WHY CAN FOODS?
Canning can be a safe and cost-effective way to preserve quality food at home. It is an important,
safe method of food preservation if practiced properly. The canning process involves placing foods
in jars and heating them to a temperature which destroys microorganisms that could be a health
hazard or cause the food to spoil. Air is driven from the jar during heating, and as it cools, a vacuum
seal is formed. The vacuum seal prevents air from getting back into the product, protecting it from
microorganisms that could re-contaminate the food.
BEFORE YOU BEGIN: BASIC EQUIPMENT FOR PRESSURE CANNING
•Pressure Cooker / Canner - this Home Canning Kit was specially designed for use with a Fagor 10 qt.
Pressure Cooker.
•Wire Canning Rack to keep the jars off the bottom of the pressure cooker. Holds up to four 1 quart jars.
•Jar Lifter to safely grab the hot jars.
•Ladle to scoop food into the jars.
•Bubble freer to prevent bubbles of air from remaining trapped in the jar and causing contamination.
•Jar Wrench to close the lids safely.
•Magnetic Lid wand to safely lift the lids out of the hot water in the pressure cooker
•Wide mouth funnel to make sure all the food goes into the jar!
•Glass jars: Use only standard home canning jars. Also commonly referred as “Mason Jars” *
•Canning Lids: These flat metal lids with sealing compound and a metal screw band are the most popular
and recommended type of lid for home canned products. *
•Timer*
* (Glass jars, lids and timer sold separately)

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1.Jar selection, Preparation and Use:
Examine jars and discard those with nicks, cracks and rough edges. These defects will not permit an airtight
seal on the jar, and food spoilage will result. All canning jars should be washed in soapy water, rinsed well and
then kept hot before use. This could be done in the dishwasher or by placing the jars in the water that is heating
in your canner. The jars need to be kept hot to prevent breakage when they’re filled with a hot product and
placed in the canner for processing.
Use sterile jars for all boiling water bath recipes. To sterilize empty jars, put them right side up on the rack in
a large pot. Fill the pot and jars with hot water to 1 inch above the tops of the jars. Boil 10 minutes. Remove
with jar lifter. Drain hot sterilized jars one at a time. Save the hot water for processing filled jars. Fill jars with
food, add lids, and tighten screw bands.
Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be sterilized
beforehand. It is also unnecessary to sterilize jars for fruits, tomatoes, and pickled or fermented foods that
will be processed 10 minutes or longer in a boiling-water canner.
Home Canning Overview

Home Canning Overview
12
2.Lid selection, Preparation and Use:
The common self-sealing lid consists of a flat metal lid held in place by a metal screw band during processing.
The flat lid is crimped around its bottom edge to form a trough, which is filled with a colored gasket material.
When jars are processed, the lid gasket softens and flows slightly to cover the jar-sealing surface, yet allows
air to escape from the jar.
It is best to buy only the quantity of lids you will use in a year. Sterilize them in a boiling water bath
canner for 10 minutes; use the magnetic lid wand to safely remove the lids from the canner.
Never reuse lids. To ensure a good seal, carefully follow the manufacturer’s directions in preparing lids for use.
Examine all metal lids carefully. Do not use old, dented, or deformed lids or lids with gaps or other defects in
the sealing gasket.
Follow the manufacturer’s guidelines enclosed with or on the box for tightening the jar lids properly.
•If screw bands are too tight, air cannot vent during processing, and food will
discolor during storage.
•Over-tightening also may cause lids to buckle and jars to break, especially with
pressure-processed food.
•If screw bands are too loose, liquid may escape from jars during processing, seals may fail,
and the food will need to be reprocessed.
Do not retighten lids after processing jars. As jars cool, the contents in the jar contract, pulling the self-sealing
lid firmly against the jar to form a high vacuum.
Screw bands are not needed on stored jars. They can be removed easily after jars are cooled. When removed,
washed, dried, and stored in a dry area, screw bands may be used many times. If left on stored jars, they
become difficult to remove, often rust, and may not work properly again.

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3.Canning Methods:
There are two safe ways of canning, depending on the type of food being canned. These are the pressure
canning method and the boiling water bath method.
PRESSURE CANNING METHOD:
With the pressure canning method, the jars of food are placed in 2 to 3 inches of water in a pressure cooker
and heated under pressure at a temperature of 240 °F or above for a specific length of time, which differs for
every recipe. Pressure canning can be used to can all types of food. It is also the only safe method of canning
low-acid foods, which have a ph greater than 4.6. Low-acid canned foods are not acidic enough to prevent
the growth of the bacterium Clostridium botulinum, which may cause botulism. To destroy the bacteria,
foods must be processed at a temperature of at least 240 ºF, which can only be reached in a pressure cooker.
Processing foods under pressure at a temperature of 240 ºF during an adequate time ensures the destruction
of the largest number of heat-resistant microorganisms in home-canned foods.
Low-acid foods include all vegetables, meats, poultry, and seafood. This method is also recommended for
canning such items as soups, stews and chili.
Note: Although considered fruit, tomatoes have a ph value close to 4.6. Therefore, you should typically process
them in a pressure canner.
Note: 240 ºF can only be reached in a pressure cooker/canner. Never attempt to can low-acid foods using the
boiling water bath method.
BOILING WATER BATH METHOD:
The boiling water method is safe for high-acid foods, such as fruits and pickles, as well as pie filling, jam,
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).
Note: If you are unsure of the PH value of the foods you want to cook, we strongly recommend using the
pressure canning method.
Home Canning Overview

Home Canning Overview
14
STEPS FOR PRESSURE CANNING METHOD:
Processing Instructions:
1. Fill the jars. Allow the proper headspace according to processing directions for specific foods. This is necessary
so that all extra air will be removed during processing, and a tight vacuum seal will be formed.
2. To make sure that air bubbles have not been trapped inside the jar, run a bubble freer 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.
3. Wipe off the rims of the jars with a clean, damp cloth.
Fill the jars Remove air bubbles

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Home Canning Overview
4. Screw on the lids, but not too tightly — air needs to escape during processing.
5. Set the jars of food on the rack in the canner so steam can flow around each jar. Add more boiling water or
take out some as needed so that the jars are sitting in 2-3 inches of water. (If you add more water, pour
it between the jars, not directly on them, to prevent breakage.) Put the lid on the cooker.
6. Before you start counting the processing time you have to “vent” your pressure cooker. To do this, turn on
your stove to a medium-high setting. Turn the pressure valve (black dial on the pressure cooker lid) to the
steam release position (the picture of steam). You will soon see some steam coming out of the pressure
valve. Wait for ten minutes, allowing steam to come out. After ten minutes, turn the dial to the pressure
cooking position (indicated by the picture of a pot or a number “2”). Begin counting down the recom-
mended processing time as soon as the valve starts releasing some steam again.
Screw on the lids Set the jars on the rack

Home Canning Overview
16
Keep the pressure constant by regulating the heat under the canner. Keep drafts from blowing on the canner.
Fluctuating pressure causes loss of liquid from jars and under-processing.
When the processing is completed, carefully remove the canner from the heat. If the canner is too heavy,
simply turn it off.
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. Do not use the automatic release method to hasten the reduction
in pressure when canning foods.
Check to ensure the pressure indicator has lowered. When the canner is depressurized, wait an additional two
minutes and then open the lid.
Unfasten the lid, and tilt the far side up, so the steam escapes away from you. Do not leave the canner
unopened, or the food inside could begin to spoil. Use the jar lifter to carefully remove the jars from the can-
ner. Place the hot jars on a rack, dry towels, boards or newspaper, to prevent the jars from breaking on contact
with a cold surface. Leave at least 1 inch of space between the jars.
Do not tighten the lids. Allow the jars to cool, untouched for 12 to 24 hours.

Section Heads
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Home Canning Overview
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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. Remove the lid, and check the jar-sealing surface for
tiny nicks. If necessary, change the jar. 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. Examine all jars before opening them. 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.

18
Label and Store Jars:
The screw bands should be removed from the sealed jars to prevent them from rusting on. The screw bands
should then be washed, dried and stored for later use.
Store in a clean, cool, dark, dry place. The best temperature is between 50 and 70 °F. Avoid storing canned
foods in a warm place near hot pipes, a range or a furnace, or in direct sunlight. They lose quality in a few
weeks or months, depending on the temperature and may even spoil. Keep canned goods dry. Dampness may
corrode metal lids and cause leakage so food will spoil. For best quality, use canned foods within one year.
Sterilization of Empty Jars
You may sterilize the jars and lids when empty, before storing them. To sterilize jars, follow the steps described
in 1. Jar selection, Preparation and Use (pag.11).
IMPORTANT HOME CANNING SAFEGUARDS
All of the Home Canning Recipes provided in this cookbook have been tested for quality and proper timing
to meet food safety standards. As long as the instructions are carefully followed the end result will be a
wholesome and shelf stable product. However, when using or adapting your own recipes, please be sure that
you process the recipes with enough time. If foods are not canned properly, consuming them may be harmful
or fatal.
Never attempt to make rough calculations on your own recipes. If you have specific questions relating to
proper methods of canning foods or timing charts- please refer to the US Department of Agriculture Website.
www.fsis.usda.gov
Another useful source of information about home canning is The National Center for Home Food Preservation:
www.uga.edu/nchfp/index.html
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Home Canning Overview

Section HeadsHome Canning Overview
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