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Canning/Preserving Guide
This pressure cooker can be used to do basic pressure canning and the water-bath
method. Low-acidic fruits and vegetables and high-acidic fruits and vegetables are
recommended. It is not recommended to can foods such as meat or seafood products
in this unit.
Before using this appliance for canning purposes, check the USDA’s food preservation
guidelines or read the publications listed at http://www.uga.edu/nchfp/publications/
publications_usda.html.
Food Acidity
The lower the acid content in the food, the greater the potential for spoilage and
contamination. Many foods such as fruits are high in acid where as others such as
meats, dairy products and seafoods have low acid levels.
Proper Pressure Canning minimizes the possibility of spoilage and contamination.
Examples of High Acidic Foods
Examples of Low Acidic Foods
Apples
Oranges
Asparagus
Mushrooms
Apricots
Peaches
Beans
Okra
Berries
Pears
Beets
Peas
Cherries
Pickled Beets
Carrots
Potatoes
Cranberries
Pineapples
Corn
Spinach
Fruit Juices
Plums
Hominy
Winter Squash
Raw Packing and Hot Packing
Fresh foods contain air. The shelf life of canned food depends on how much air has
been removed during the canning process. The more air removed, the longer the
shelf life.
Raw packing is the process of canning fresh but unheated foods. The process
causes foods such as fresh fruit to float in their jars. Raw packed foods tend to lose
color over time. Raw packing may be preferable in some recipes.
Hot packing is the process of canning foods that have been pre-cooked prior to
packing them in their jars. This reduces the air in the food.
Regardless of the method used, all liquids added to the foods should always be
heated to a boiling point. This will remove excess air, shrink the foods, prevent floating
and create a tighter seal.
Safe Canning Tips
• Do NOT use bruised or overripe 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.
• Do NOT 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.
Cleaning & Care
This appliance contains no user-serviceable parts. Do NOT try to repair it yourself.
If your appliance is damaged or does not operate, please call customer service to
repair or replace it.
PRECAUTIONS:
• Always unplug unit and allow to cool before cleaning.
• Make certain pressure cooker is depressurized before dismantling.
• NEVER IMMERSE THE OUTER SHELL IN WATER.
1. Clean the exterior surface of the base by wiping it with a soft, damp cloth. Do
NOT use an abrasive scouring pad or steel wool as this could damage the finish.
2. Remove the steam condensation cup, rinse thoroughly and let dry.
3. Clean the rim and interior of the pressure cooker with a damp sponge or washcloth.
4. Clean the lid, sealing gasket, pressure discharge valve*, filter cap**, vent and
floating vent with warm, soapy water.
5. Use a brush to remove any food or foreign particles that may be lodged in the
holes of the pressure discharge valve.
6. The inner pot and ladle can be washed with warm, soapy water or in the dishwasher.
7. Let parts dry completely before reassembling.
*The pressure discharge valve pops off easily by reaching underneath it and gently
lifting upwards. Be careful not to damage the thin wire spring under it.
**The metal filter cap is located on the underside of the lid, below the pressure
discharge valve.
Warm/Cancel Button:
The warm/cancel button has two functions:
• To cancel the current operation.
• To keep food warm after cooking has finished.
To use the warming feature, follow these steps:
1. After cooking has finished, use the quick release method by rotating the pressure
discharge valve to the exhaust position until the float valve sinks.
DANGER: Steam will exhaust through pressure discharge and float valves and
can cause burns, scalding and serious injuries. Always wear an oven mitt or
other heat protective glove to turn discharge valve.
WARNING: Do NOT use quick release method with recipes containing a lot of
liquid, such as soups or stews.
DANGER: Keep hands and face away from the pressure discharge valve while
in the vent position. Failure to comply may result in serious injury.
2. Press the warm/cancel button. The indicator light will illuminate solid.
3. When ready to serve the food, press the warm/cancel button to stop the
operation. The indicator light will no longer be illuminated.
4. Remove the food and serve.
5. Unplug cord and allow to cool completely before dismantling and cleaning.
NOTE:
Do NOT use this feature for longer than four hours.
How to Use
(cont’d)
