COOKING CHAR
TS & C
ANNING HINTS & TIPS
COOKING CHAR
TS & C
ANNING HINTS & TIPS
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CANNING HINTS & TIPS
Using your Pressure Cooker to can your favorite foods is like having an efficient
personal assistant in the kitchen with you! The process of cooking foods under
pressure in sealed containers is a time-honored and valued tradition and it is
an economical and highly nutritious endeavor. There is nothing like fruit and
vegetables, picked at the peak of ripeness, canned and ready for a cold winter’s
day! The hints and tips that follow are to help get you started; refer to canning
cookbooks and other resources for specific information and greater detail. Enjoy!
1.
Use the water-bath method when canning in the Pressure Cooker.
Low-acid fruits and vegetables or high-acid fruits and vegetables are
recommended for canning in this Pressure Cooker.
2.
Do not use this Pressure Cooker to can meat or seafood.
3.
Do not use this Pressure Cooker to can at altitudes above 4,000 feet.
4.
Use canning supplies that have been thoroughly cleaned and dried. Use
32-ounce jars or smaller sizes for canning in this Pressure Cooker. Do not
attempt to stack jars on top of each other or jam them together while in
the Pressure Cooker.
5.
Prepare food and fill jars according to manufacturer’s instructions.
6.
Dislodge any air bubbles in the jars by using a thin-bladed knife to release
trapped air between the jars and the food.
7.
Place seals on jars, then close jar lids tightly on jars. Unscrew jars one-
quarter turn.
8.
Place jars in the Inner Pot. If desired, place a clean cloth around the jars to
prevent touching.
9.
Fill the Inner Pot with at least 6 cups of water. Check your canning resource
to ensure the water level is correct for the food being canned and the
water-bath process being utilized.
10.
Secure the Lid and turn counterclockwise to lock it in place. Set the
Airtight/Exhaust Valve to Airtight.
11.
Plug the Base into the outlet. Follow your food canning instructions to set
the Custom Time Mode needed for proper canning times.
12.
When the Pressure Cooker has reached optimal pressure levels, the jars
will pressure seal.
13.
When the cooking cycle is done, the Cooker will beep three (3) times and
automatically switch to Keep Warm. Press the Warm/Cancel Button to stop
the cycle. Allow the Pressure Cooker to naturally release pressure.
14.
When the Pressure Release Valve drops, open the Lid and use canning
tongs to remove the hot jars. Cool and continue with recipe instructions as
directed by your recipe
15.
If for any reason, the jars did not seal during pressure cooking, you will
note that within 1-2 hours, the lid jiggles or moves when tapped lightly
with a knife edge. If this happens, the jars did not seal. Remove lids and
refrigerate food immediately. Consume food within 2-3 days or freeze for
later use. Do not attempt to repeat the process with the food and jars.
