PRESSURE CANNING
1. Select a pretested pressure canning recipe. Although ingredients may vary, foods will be generally
processed as instructed in this manual.
2. Using only the freshest ingredients and fruits and vegetables at their peak of ripeness, prepare
food as instructed in the recipe.
3. Fill 16-oz clean canning jars to liquid level as indicated. Do not fill above Liquid Level mark. An
approximate 1-in. headspace should remain at top of jar (see Fig. M).
4. Using a flexible, nonporous spatula, gently press food against jar in order to remove any trapped
air bubbles (see Fig. N).
5. Place a clean flat lid on opening of jar (see Fig. O). Add screw band. Turn clockwise and hand
tighten in place (see Fig. P).
NOTE: If screw bands are too loose, liquid may escape from jars during processing and seals may
fail. If screw bands are too tight, air cannot vent during processing and food will discolor during
storage. Overtightening also may cause lids to buckle and jars to break.
6. Place the Inner Pot in the Unit Base (see Fig. Q). Place a wire rack (not included) in bottom of
Inner Pot. Place filled, sealed jars on wire rack (see Fig. R). Maximum jar quantity varies per model
(see PINT SIZE JAR QUANTITIES).
7. Pour hot water into Inner Pot with jars until water level reaches 1/4 way up sides of jars. Amount of
water depends on how many jars you place in the Unit. For example, for four 16-oz jars, use about 6
cups of water. When processing fewer jars, more water is necessary.
8. Following proper instructions in this manual, place Lid on base of appliance and lock into place
(see Fig. S). Plug the Unit into wall outlet.
9. Press the Canning Button. Pressure will automatically set at 80 kPa. Select Cook Time as
indicated in chosen recipe.
10. When the canning process is complete, Press the Steam Release Switch to release pressure.
Release pressure by moving the Steam Release Switch to the Open position and letting go (see
INSTRUCTIONS FOR USE).
11. Using canning tongs (not included) and remove hot jars carefully. Placing them on a-resistant
surface. Allow to cool to room temperature.
CAUTION: Jars are hot! If not handled properly and with extreme care, burns may occur.
12. When jars are completely cool, remove screw bands. Lids should be tightly sealed to jars. When
pressed in center, there should not be any give or springing motion. If this happens, the canning
process was not successful and food must be re-processed immediately or refrigerated and used
within a few days.
NOTE: Never retighten lids after processing jars. As jars cool, the contents contract, pulling the
self-sealing lid firmly against the jar to form a high vacuum.
NOTE: Screw bands are not needed on stored jars. They should be removed after jars are cooled. If
left on stored jars, they become difficult to remove, often rust, and may not work properly again.
13. Place finished jars on shelves in cool, clean, dry atmosphere.
EN
EN
CONDUCT TEST RUN WITH WATER ONLY
The lower the acid content in the food, the greater the potential for spoilage and contamination.
Foods such as fruits are high in acid. Meats, dairy products, and sea foods have low acid levels (see
chart below). Proper pressure canning minimizes the possibility of spoilage and contamination.
PROCESSING TIME, PRESSURE, ALTITUDE
• Do not use above 2,000 ft. above sea level.
• The chart on the right indicates style of packing and proper processing time (with pint-sized jars) for
various foods using the One Touch Quick pot.
• The Canning Button sets the pressure at 80 kPa (11.6 psi). For processing times and methods for
additional low acid foods, please refer to the National Center for Home Food Preservation or your
local county extension agent.
• IMPORTANT: Review USDA guidelines prior to canning.
• Do not use over-ripe fruit. Bad quality fruit degrades with storage.
• Do not add more low-acid ingredients (such as onions, peppers, garlic) than specified in recipe.
Doing so may result in an unsafe product.
• Do not over-season with spices. Spices tend to be high in bacteria and may make canned goods
unsafe.
• Do not add butter or fat. Fats don’t store well and may increase the rate of spoilage.
• Use only USDA recommended thickeners – never use flour, starch, pasta, rice, or barley.
• Add acid (lemon juice, vinegar, or citric acid) when directed in the recipe – especially to tomato
products. If necessary, add sugar to balance the tart taste.
Your One Touch Quick Pot is designed to accommodate a specific number of pint sized jars per
session. Suggest using Jars with self-sealing lids.
JAR CLEANING
Always wash empty jars in hot water with soapeither by hand or in dishwasher. Rinse thoroughly.
Scale or hard water films on jars are easily removed by soaking jars for several hours in a solution
containing 1 cup vinegar (5% acidity) per gallon of water.
CANNING GUIDE
CAUTION: Improper canning can lead to serious health consequences. It is important to read this
guide carefully and follow all steps to ensure that food is processed to preserve its nutritional value
and is safe for consumption.
The canning process allows for preparation and preservation of all your family’s favorites, includ- ing
fresh and cooked fruits, vegetables, meats, jams and jellies. Canning is a great way to bring “out-of-
season” foods to the table easily and less costly.
A. PRESSURE CANNING
WHY PRESSURE CANNING?
• Pressure canning is suited for all foods, particularly those containing little acid, such as vegetables,
meat, and seafood.
• Safety Precaution: Use the exact time, temperature, and method specified in the recipes to protect
food from harmful bacteria, mold, and/ or enzymes. Altering times given in a recipe may destroy the
nutrients and flavor in foods. Food enzymes can promote the growth of mold and yeast, which in turn
will cause food to spoil a temperature of 212° F with steam canning methods can destroy these
agents. However, other contaminants, such as salmonella, staphylococcus aureus, and clostridium
botulinum – the cause of botulism – may develop. Killing these harmful bacteria requires a tempera-
ture of 240° F, which is provided only by the pressure canning process.
FIG. L
FIG. M
FIG. N
FIG. O
FIG. P
FIG. Q
FIG. R
FIG. S
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