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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | Two serious errors in temperatures obtained in pressure canners occur because: # Internal canner temperatures are lower at higher altitudes. To correct this error, canners must be operated at the increased pressures specified in this publication for appropriate altitude ranges. # Air trapped in a canner lowers the temperature obtained at 5, 10, or 15 pounds of pressure and results in under processing. The highest volume of air trapped in a canner occurs in processing raw-packed foods in dial-gauge canners. These canners do not vent air during processing. To be safe, all types of pressure canners must be vented 10 minutes before they are pressurized. |
| h Spanish (es) | {{clear}} |
