CANCEL
ADVANCE
CONTROL KNOB
Fig. Q
Sensor
Sensor hole
Fig. P
Boiling Water Canning Display Icons
Green latch
aligned with
handle
Air vent/cover lock
in down position. No
pressure in unit.
Fig. R
17
BOILING WATER CANNING
Your canner is designed for use as a boiling water canner to process half-pint and pint jars only. Do not use it for quart jars.
I. GETTING READY
1. Complete the “Preparation Steps Before Canning” on page 6. Select canning
recipe (see pages 19 to 24) and gather needed supplies.
2. Begin preparing the food that will be used for filling the jars in step 12.
NOTE:
Any food that is described in a recipe as “Hot Pack” should be freshly
prepared or, if made in advance, it should be reheated as instructed in the
canning recipe.
3. Place the removable pot in the canner body. Then pour water into the pot up to
the bottom fill line (Fig. A, page 3).
Tips:
You may use hot tap water to shorten the time to heat the water. To
prevent water stains on jars, add 2 tablespoons of white vinegar to the water in
the canner.
4. Place the canning rack in the pot.
NOTE:
Jars will be placed on the rack in step 8. If set directly on the bottom of
the pot, jars may break.
5. Attach the power cord to the canner body, making sure to fully insert it in the
receptacle. Then plug into a 120VAC wall outlet. The default icon
PRESSURE
CAN
will flash in the display window.
6.
SLOWLY
rotate the control knob until
BOILING WATER CAN
flashes in the display (Fig. P).
Press the control knob to select the
BOILING WATER CAN
mode; the default time
0I0
(10 minutes) will light up. The
BOILING
WATER CAN
icon will remain illuminated for the duration of the canning process.
7. Rotate the knob to adjust the time for the specific boiling water canning recipe and jar size being used. The time adjusts in
5-minute increments up to 120 minutes.
IMPORTANT: Verify you have set the right time and program.
Make sure you
have increased the processing time if you live at an altitude above 1,000 feet.
NOTE:
If the
PRESSURE CAN
program is accidentally selected or the wrong time is entered, press and hold for 3 seconds.
Then repeat steps 6 and 7.
II. JAR WARMING
8. Press .
INSERT JARS
will light up. Fill the jars to be canned half full with water and
place the jars on the canner rack.
Tip:
Use hot tap water to speed the warming process.
9.
REMOVE THE REGULATOR
by pulling it firmly from the canner cover. Never use
the regulator for boiling water canning.
10. Place the cover on the canner body, aligning the
INSTALL/REMOVE
vertical mark
within the mark on the canner body (Fig. D, page 3). Rotate the cover clockwise
until it stops. The canner cover is properly installed when the
LOCKED
vertical mark is
within the mark on the canner body (Fig. Q).
Lock the cover on by first lowering the temperature sensor arm and inserting the sensor
into its hole in the cover (Fig. Q). It may be necessary to rotate the cover slightly so the
hole aligns with the sensor. Then, grasp the green latch and, using a slight downward
pressure, turn the latch clockwise until it is aligned with the handle (Fig. R).
11. Press .
WARM
will light up and the progress bar will begin scrolling from left to
right, indicating the unit is heating.
Jar warming will take about 20 minutes. During this time, complete any necessary food
preparation. Also, heat at least 3 quarts of water to boiling in a large kettle for use in
step 13. More water will be needed if canner is not filled to jar capacity.