15
NOTES & TIPS #7:
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While the jars are cooling, a small “click” sound will come from the lids to indicate the lids are
sealing properly.
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After approximately one hour, check to be sure the flat lids have obtained a good seal by
pressing down with your thumb; the lid should remain stiff with no movement.
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If you have not achieved a good seal within 2 hours, the canning did not work properly and the
ingredients will need to be refrigerated and used within 3 days or frozen in a freezer container.
HOW TO USE THE PRESSURE COOKER FOR
C
C
A
A
N
N
N
N
I
I
N
N
G
G
:
It is recommended to purchase a separate instructional book that is specific to Canning. These
books can be purchased at a local book store or on the internet.
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. It is not recommended to
use this pressure cooker for canning at high or low altitudes.
Before using this unit for canning purposes, check with the UDSA for food preservation guidelines or
read the publications listed at
http://www.uga.edu/nchfp/publications/publications_usda.html
•
Always use canning supplies specifically manufactured for canning purposes. It is
recommended to use mason jars that are 32-ounces or smaller. Do not stack jars on top of each
other.
•
Always inspect your canning supplies to ensure proper function and safety. Avoid using jars with
chips, nicks, cracks or other imperfections in the glass, rims or lids.
•
Wash jars thoroughly in hot water according to manufacturer’s instructions.
•
Prepare food and fill mason jars and seal according to manufacturer’s instructions.
o
Always make sure there is 1-inch of headspace in the jars.
o
Use a thin utensil to release any trapped air between the food and the jar by pressing food
firmly to the sides to dislodge any air bubbles.
o
Set jar lids onto the jar and screw on the outer rings until tight, then unscrew ¼ turn.
•
Place jars into the inner pot. desired, use clean dish towels to tuck around the jars to prevent
them from touching each other or the sides of the inner pot.
•
Fill inner pot with 6-cups of water. (Certain canning recipes may require a different amount of
water.)
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Secure the lid onto the pressure cooker, turn it Counter-clockwise to lock it in place properly.
•
Make sure the Pressure Limiting Valve (3) is set to the “Airtight” position.
•
Plug the power cord into a 120V power outlet.
•
Follow canning recipe for the type of food you are canning and program the “Pressure Cooking
Time” for the specified time frame for the size of jars and type of food recipe you are using.
(EX: If you set the cook time to 30-minutes, the LED screen will display
00 30
)
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The pressure cooker will begin to operate.
•
When pressurization has been achieved, the LED screen will display
P0 30
•
When the unit has reached optimum pressure, it will begin to pressure-seal the mason jars. The
programmed time will begin to count down until it reaches zero.
•
When time has expired, the pressure cooker will beep 3-times and automatically go to Keep
Warm.
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The Keep Warm indicator light will illuminate. This indicates the Pressure Cooker is proceeding
to Naturally Release the pressure. (See Notes & Tips #4)
•
Open lid once pressure has completely released which is indicated by the Keep Warm indicator
light staying illuminated.
•
Carefully remove jars using special canning utensils or tools.
CAUTION
: Jars are hot!
•
Set jars on a towel or cooling rack and allow to cool completely in a draft-free location.
•
Follow recipe instructions on cooling and storage.