NuWave Nutri-Pot 10Q, Owner'S Manual

Page: 28 / 100

NOTE: Never retighten lids after pressurizing the jars. As the jars cool, the
contents will contract, pulling the lid firmly against the jar to form a high vacuum
and create a seal. If the screw bands are too loose, liquid may escape from the
jars during this process, causing the seals to fail.
If the screw bands are too tight, air cannot vent during this process, causing
food to discolor while in storage. Tightening the lids too much may also cause
the lids to buckle and the jars to break. Screw bands are not needed on stored
jars. Remove after jars have cooled.
When removed, washed, dried and stored, screw bands may be used many
times. If left on stored jars, they become difficult to remove, often rust, and may
not work properly again.
5. Place the Inner Pot in the base unit. Then put the Wire Rack in the bottom
of the Inner Pot. Place Filled, Sealed Jars on the Rack. Unit will hold up to
four 16-oz. jars (maximum). Pour hot water over the jars into the Inner Pot
until the water level reaches ¼ of the way up the sides of the jars.
This would be about 6 cups of water. When processing fewer jars,
more water would be needed.
6. Pour hot water over the jars into the Inner Pot until the water level reaches
¼ of the way up the sides of the jars. This would be about 6 cups of water.
When processing fewer jars, more water would be needed.
7. After reading the Owner's Manual, put the lid on the base and lock in place.
Plug the unit unto the wall outlet.
8. Press the "canning" button, the Pressure Cooker will default to 20 minutes.
To change pressure time, press the "time" button then adjust accordingly.
9. When the canning process is complete, the unit will shut off. Turn the
"Pressure Release Switch" to "Release" to allow the steam to escape.
Once all the pressure has released, carefully open 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.
28
Pressure Canning
PRESSURE CANNING (Continued)
1
4
Liquid Level