5
As the pressure develops in the canner, the air vent/cover lock will lift and lock the cover on the canner
body. The air vent/cover lock is a visual indicator of pressure. When it is in the up position, there is
pressure in the canner. When it is in the down position, there is no pressure in the canner.
As the pressure builds, the pointer will move across the face of the gauge. Continue heating until the gauge
registers the correct pressure and then adjust the heat on your stove to maintain this pressure. The regulator
will rock ONLY at 15 pounds of pressure.
12. The processing time begins when the gauge registers the correct pressure as stated in the tested recipe. If
the pressure drops below the correct pressure at any time during the processing cycle, it will be necessary to bring the pressure
back to the correct setting and restart the processing countdown from the beginning for the full amount of time.
Helpful Hint:
To more easily maintain pressure, reduce the heat on your stove when the gauge registers 1½ to 2 pounds less
than the correct pressure. Do not begin the processing countdown until the correct pressure is reached.
13. At the end of the processing time, turn the burner off and remove the canner from the burner. Let the pressure drop of its own
accord.
Do not attempt to speed the cooling of the canner; this can cause jar breakage, liquid loss, and other problems.
Pressure is completely reduced when the air vent/cover lock and the overpressure plug have dropped and no steam escapes when
the pressure regulator is lifted. Do not use the gauge as an indicator for when the pressure is completely reduced.
14. When the pressure has been completely reduced, remove the pressure regulator from the vent pipe and let the canner cool for 10
minutes. Do not remove the regulator until the pressure is completely reduced and the air vent/cover lock has dropped. Always
remove the regulator before opening the cover.
15. To remove the cover, turn it counterclockwise until it hits the stop tab. The cover handles will be beyond the body handles.
CAUTION!
If the cover seems to stick or is hard to turn, do not force it open. Sticking may indicate that there is still pressure
inside the canner. If in doubt about the state of pressure in the canner, let it stand until cool before removing the cover.
16. When opening the cover, lift it toward you to keep any steam away from you (Fig. G).
17. Using a jar lifter, remove the jars by lifting them straight up and out of the canner. Be careful not to tilt
them, which may cause liquid to siphon from them. Place the jars upright on a board or a towel, away from
drafts. Allow them to cool naturally for 12 to 24 hours before testing the seal. See the “After Processing”
information on pages 3 and 4.
NOTICE:
If processing consecutive batches, be sure to check the water level in the canner after each batch. Add water as needed
to maintain 3 quarts of water in the canner at all times. If the canner boils dry and is left on a heated burner, or is heated while
empty, it may overheat, resulting in discoloration and/or warping of the canner bottom.
18. When canning is complete, allow the canner to cool completely before cleaning it.
Canner Storage
Store the canner in a dry place at temperatures above freezing. Invert the cover on the canner body. If you store the canner with the
cover locked on, unpleasant odors may form and/or the sealing ring may deform. The canner must be completely dry before storing.
Care and Maintenance
Canner Body
• It is normal for the inside of the canner to discolor. This discoloration is not harmful. It is a result of the various minerals in the
water and foods interacting with the aluminum. To remove this discoloration, use a solution of 1 tablespoon cream of tartar for
every 1 quart of water. Pour enough solution into the canner to cover the discoloration, making sure the canner is not filled more
than ⅔ full.
Close the cover securely, place the pressure regulator on the vent pipe, and heat the canner until the pressure regulator begins to
rock. Remove the canner from heat; allow it to cool until the air/vent cover lock drops. Remove the regulator, open the canner,
and empty the contents. Scour thoroughly with a steel wool soap pad; wash, rinse, and thoroughly dry.
• Pitting is caused by the interaction of the aluminum with other metals in the presence of moisture. To minimize pitting, wash,
rinse, and dry the canner body thoroughly after every use. At least once a year, scour the inside of the canner body with an
abrasive cleanser, such as Cameo* Aluminum & Stainless Steel Cleaner. Always store the canner in a dry area.
• Do not leave an empty canner on a heated burner or allow the canner to boil dry. This can cause damage to the canner bottom and/
or the stovetop.
• Do not strike the rim of the canner body with any metal utensil. This will cause nicks, resulting in damage to the rim which may
allow steam to escape from the canner.
* Cameo is a registered trademark of Armaly Sponge Company. Presto is not affiliated with this company.
Fig. F
Fig. G
