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CANNING
NOTE: Pressure canning can only be done using the highest PSI pressure regulator.
WARNING: Read the instructions on pressure cooking before using your Pressure Canner for Canning.
General information on pressure canning:
The US Department of Agriculture recommends pressure canning as the only safe way to can meats,
fish, poultry, and vegetables.
Fruits and tomatoes may be canned using the boiling water bath method in a conventional cooking pot,
but pressure canning saves time and energy.
Use conventional cooking pots for canning marinades, jams, and jellies. Do not blanch foods in a
Pressure Canner. Instead, use a blancher or a cooking pot with a lid and basket.
Sometimes, it is better to can foods separately (meat and vegetables, for example) and then reheat them
together later.
Before canning for the first time, familiarize yourself with the operation of the Pressure Canner:
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Pour 1.9 L/2Qt of water and 1 tbsp. of vinegar in the pressure canner.
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Close the lid and place the highest-pressure regulator on the Vent pipe.
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Place on high heat until the regulator begins to rock.
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Lower the heat so that the regulator rocks lightly.
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Remove the pressure canner from the heat source and let it cool until the pressure has
completely dropped.
HOW TO PRESSURE CAN USING GLASS JARS:
CAUTION: Only use standard jars intended for home canning. The name of the manufacturer of these
jars is embedded in the glass. Never use jars which contained store-bought products.
Glass Jars:
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Make sure the jars and lids do not have any cracks, chips, or sharp edges. Dispose of any
damaged jars and lids.
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Wash the jars and lids in warm sudsy water. Rinse thoroughly.
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Let the jars stand under hot water before filling them. There is no need the sterilize the jars
PRESSURE CANNER
USE AND CARE INSTRUCTIONS
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