6
GETTING ACQUAINTED
Your canner is a special, large capacity pressure vessel designed for home
canning a wide variety of fruits, vegetables, meats, poultry, fish, and seafood.
The canner may also be used to fast cook many of your favourite foods in
larger quantities than can be prepared in a conventional size pressure cooker.
The canner uses pressure to achieve the high temperatures required for safely
processing foods while canning. The United States Department of Agriculture
(USDA) recommends the pressure canner as the only safe method for canning
low-acid foods: vegetables, meats, poultry, fish, and seafood.
The canner will also cook many foods in one-third to one-tenth the time
required by conventional methods. Pressure cooking preserves flavour and
nutrients and tenderizes tougher cuts of meat. Information for pressure cooking
begins on page 53.
Become familiar with the various parts of the canner as shown in Fig. A and
then described on the following pages. Do not attempt to use your pressure
canner before reading the instructions on pages 13 to 17.
Sealing ring (in cover)
Fig. A
Locking bracket (inside canner)
Pressure regulator
Vent pipe
Stainless steel clad base
Canning/cooking rack
Air vent/cover lock
Overpressure plug
01785 4033-017A CUL English weighted gauge induction canner.indd 6
01785 4033-017A CUL English weighted gauge induction canner.indd 6
12/13/19 10:34 AM
12/13/19 10:34 AM
