NuWave Nutri-Po 13Q, Owner'S Manual

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21
Warranty
7. After reading the Owner’s Manual, put the lid on the housing and lock in place.
Plug the unit into the wall outlet.
8. Press the “canning” button, the Pressure Cooker will default to 20 minutes.
To change pressure time, press the “+” and “-” button then adjust accordingly.
9. When the canning process is complete, the unit will shut off. Press the Pressure
Release Button to release the pressure. Once all the steam has escaped, carefully
remove the lid.
10. Using canning tongs, remove the hot jars and place them on a heat resistant
surface and allow to cool to room temperature.
11. When jars are thoroughly cool, remove the screw bands. The lids should be tightly
sealed to the jars and when pressed in the center they should not have any “give” or
springing motion. If they do, you cannot safely store this food for future use.
It must be reprocessed immediately or refrigerated and used within a few days.
12. Place the finished jars on shelves in a cool, clean, dry atmosphere. Properly
processed food will last for months and seasons. Jars, lids, and screw bands are
reusable. Check all carefully for damage before reuse.
IMPORTANT: It is not recommended to use the NuWave Nutri-Pot
®
Electric Pressure
Cooker as a canning device at altitudes of 2,000 feet above sea level or higher.
PRESSURE CANNING (Continued)
NOTES & TIPS:
• While the jars are cooling, you will hear the lids emit a faint clicking sound. This sound
indicates that the lids have properly sealed.
• You can check the seal on flat lids by pressing down with your thumb after they have
cooled for one hour or more. If the lid remains stiff with no movement, then the lids
have properly sealed.
• If the lids have not properly sealed after 2 hours of cooling, the pressure canning
process did not work. Should this happen, refrigerate or freeze the ingredients and
use within the standard use-by dates.
• Always use supplies specifically manufactured for the purpose of canning. For best
results, use mason jars that are no larger than 16 ounces. When pressure canning,
never stack the jars.
Use chart below. The canning function goes to a default of 20 minutes.
Food
Packing Conditions
Pressure
70kPa
Type Size (Jar) Time (hrs:min)
Asparagus Hot & Raw Pints 00:30
Beans (green) Hot & Raw Pints 00:20
Beans (lima, pinto, butter or soy) Hot & Raw Pints 00:40
Beets Hot Pints 00:30
Carrots Hot & Raw Pints 00:25
Corn, Whole-kernel Hot & Raw Pints 00:55
Greens Hot Pints 01:10
Okra Hot Pints 00:25
Peas, Green or English Hot & Raw Pints 00:40
Potatoes, White Hot Pints 00:35