7
Canner Use Instructions
Please make sure you have read through all of the instructions up to
this point and performed the temperature indicator test on p. 6 before
using your canner.
Warning! The steam and water will be hot and can cause a serious
burn injury. Use extreme caution while using your canner.
Processing times for steam canning are the same as water-bath
canning times.
DO NOT let the canner boil dry
. Check water level after each batch and
add more if needed.
DO NOT remove lid during processing
. Removing the lid allows the
steam to escape and the jars will no longer be at the correct temperature. If
the lid is removed during processing you will need to bring the canner back
up to the proper heat level and restart the processing time to ensure the jars
are processed correctly.
1. Place rack in water pan with flat side up.
2. Fill the water pan with
approximately 2-1/2 quarts of
water. The water should be level
with the top of the jar rack. (see
diagram at right)
3. Preheat water to 140° F for raw-packed foods and to 180° F for hot-
packed foods.
4. Follow the directions in an approved canning guide to prepare and fill
the jars with the product you are going to process.
5. Place your prepared jars on the canning rack. It will hold 7 quarts or 8
pints.
6. Place the lid on the water pan so the vent hole is towards the back and
you can easily read the indicator knob.
7. Make sure you know which “Zone” you are in according to your
altitude. If you do not, contact your local Extension office (see the
Troubleshooting Guide for more information on p. 9).
8. Turn your burner up so the water comes to a vigorous boil.
9. Start your processing time when the needle reaches the maximum point
as recorded from the temperature indicator test on p. 6 Be sure your
