Back to Basics Steam Canner, Instruction Manual, Page: 2 / 8

2
To prevent personal injuries, read and follow all instructions and warnings.
O
PERATING
P
RECAUTIONS
•
The steam is scalding hot, use extreme caution!
•
Close supervision is necessary when this appliance is used by or near children.
•
Do not leave unattended.
•
Rubber or heat resistant gloves are recommended when handling the hot
canner.
•
Never let the pan boil dry. If excessively overheated, like most cookware, the
bottom may warp or melt. Should melting occur, do not attempt to remove the
water pan from the burner until it has cooled.
•
Be extremely cautious of steam when removing cover. Lift cover slowly,
directing steam away from you and let water drip into steamer.
B
EFORE
U
SING FOR THE
F
IRST
T
IME
Before using, wash all pieces of the canner in warm, soapy water. Rinse thoroughly
and dry. Do not scour or use abrasive cleansers.
Steam Dome
Bottle Rack
Water Pan
CAUTION: Do not process vegetables in steam canners or water bath canners.
They must be processed in a pressure canner, frozen or dried.
Whether using a steam canner or water bath canner, processing times are the same.
However, steam canning is faster because only 6 to 8 cups of water are used,
whereas a water bath kettle requires up to 4 gallons. It takes 5 to 10 minutes to boil
6 to 8 cups of water, and 30 minutes to boil 4 gallons of water. Using the steam
canner means no more heavy lifting of water kettles and canning racks. You’ll keep
the kitchen cooler and avoid boil-overs and messy clean-ups.