CANNER INSTRUCTIONS
1. Fill the pan with 3 quarts of water for Steam Canning or 8 quarts of
water for Water Bath and place on a large stovetop burner.
2. Set the jar rack inside the pan correctly for whichever method you
plan to use (Steam or Water Bath) See the diagram on page 3. Turn
the heat to medium or medium high to bring the water to a gentle
boil.
3. Follow the directions in an approved canning guide to prepare and fill
the jars with the product you are going to process.
4. Place the bottles on the canner rack as they are ready. After the de-
sired number of bottles are placed on the rack proceed to next step.
5. If Steam Canning, place the lid on the pot and go to step 7.
6. If Water Bath Canning, lower the rack down into the water and add
hot water until all the jars are an inch below the water surface. Then
place the lid on the pot.
7. Set the heat to medium or medium-high and wait for canner to heat
up. Watch the indicator needle on top of lid. See instructions for indi-
cator on page 2. When indicator needle reaches the green area for
your zone, start your processing time. NOTE: The time it takes the
indicator needle to reach the green area will vary based upon the, size
of the jars, number of jars, temperature of the jars (hot or cold pack)
as well as burner temperature. On average it should take about 10 - 20
min for hot pack and 25 – 40 min for cold pack before the needle will
reach the green area. See trouble shooting guide on page 9 if you have
problems.
8. Follow the processing time for the product you are canning from an
approved home canning guide.
The Processing times for steam
canning are the same as water bath canning.
9. Maintain an even medium boil. Watch the indicator needle to be sure
it stays in the green area for your zone during the entire processing
time. NOTE: When using as a Steam Canner, three quarts of water
are adequate for one hour or more of cooking. Do not let the canner
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