15
If it is blocked, clean the vent pipe and vent pipe nut with a small brush or
pipe cleaner (Fig. M and Fig. N).
8. Place the cover on the canner, aligning the
V
mark on the cover with the
inverted
V
mark on the body handle (Fig. O).
Press down on the cover handles to compress the sealing ring; turn the
cover in the direction indicated to close (clockwise) until the cover handles
are above the body handles.
Do not rotate the cover beyond this point.
9. Position the canner on a level burner and range only. If you use the canner
on a tilted burner or range, it may interfere with the operation of the
pressure regulator.
For electric coil, smooth-top, and induction ranges,
use the element that most closely matches the 9-inch
diameter of the canner bottom as this is the portion in
contact with the element.
CAUTION!
Do not use on any outdoor LP gas
burner or a gas range over 12,000 BTU’s. Using too
large of an element or over 12,000 BTU’s may soften
the canner and cause the bottom to warp. It may also
result in bodily injury or property damage.
Using a high setting, heat the pressure canner until
a steady flow of steam can be seen, heard, or felt
coming from the vent pipe (Fig. P).
Exhaust the air from the canner for 10 minutes by
allowing steam to flow from the vent pipe. Reduce
the heat, if necessary, to maintain a steady, moderate
flow of steam.
10. Assemble the pressure regulator (page 7) to register
the desired canning pressure. See the specific
canning recipe to determine the processing pressure.
11. Place the pressure regulator on the vent pipe. If the
heat was reduced for exhausting, adjust it back to a
high setting and heat the canner. As pressure builds
in the canner, the air vent/cover lock will lift and
lock the cover on the body.
Fig. M
Fig. N
Fig. O
Fig. P
01785 4033-017A CUL English weighted gauge induction canner.indd 15
01785 4033-017A CUL English weighted gauge induction canner.indd 15
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12/13/19 10:34 AM
