PROCESSING JARS
The steps used to fill jars and to process jars in the Electric Water Bath Multi-
Cooker are the same steps used for stovetop water bath canning.
1. Ensure jars are preheated prior to filling/processing.
2. Prepare recipe following instructions for Hot Pack or Raw Pack.
3. Remove one preheated jar at a time from the Electric Water Bath Multi-
Cooker. Fill jar with prepared recipe to the correct level indicated by headspace
requirements: 1/4 inch for jams and jellies, 1/2 inch for tomatoes, fruits, and pickles.
4. Remove air bubbles from the jar with a Ball® Bubble Remover & Headspace Tool
(sold separately) or non-metallic spatula.
5. Clean jar rim and threads of jar with a clean damp cloth.
6. Place a clean and new lid on the jar rim, centering the lid so that only the sealing
compound is touching the jar rim. Adjust band onto jar until it is fingertip tight.
7. Place filled jar onto the canning rack in canner of simmering water. Repeat filling
jars one at a time until all jars are filled. Jars must be covered by at least 1 inch of
simmering water. Add boiling water, if needed.
8. Place steaming & diffuser rack on top of jars in the pot (see image below). The
steaming & diffuser rack adds to the heat efficiency, diffuses the boiling evenly within
the pot and mitigates splattering water. Place lid on pot.
9. Once all jars are filled and positioned inside the canner, turn the dial to the right
(clockwise) to CANNING. Bring the water to a boil; maintain a boil throughout the
entire processing period. In order to effectively and safely process, the dial must
remain at the CANNING setting.
10. Set a timer for the length of processing time stated in the recipe. Start the timer
countdown once the water is boiling. Processing is complete when the countdown
time ends.
11. Turn off the heat by turning the dial to the left (counterclockwise) to the “off” position.
Unplug the appliance from the power source. Carefully remove the lid with base of
lid facing away from you, as residual steam may be present. Let the appliance cool
5 minutes and drain water from the pot using the spigot before removing jars.
12. Remove steaming & diffuser rack, then the jars and place upright on a dry towel or
cutting board to cool for 12 hours, leaving 1 to 2 inches of space between jars so they
cool at an even rate. Test jars for a vacuum seal.
Note: Processing times given in the included recipe guide, the Ball
®
Blue Book Guide
to Preserving, Ball
®
Complete Book of Home Preserving and freshpreserving.com
are based on canning at or below 1,000 feet above sea level. When processing at
altitudes higher than 1,000 feet above sea level, please adjust the processing time as
follows: 1,001-3,000 ft. increase time by 5 minutes; 3,001-6,000 ft. increase time by 10
minutes; 6,001-8,000 ft. increase time by 15 minutes; 8,001-10,000 ft. increase time by
20 minutes.
Steaming &
Diffuser Rack
Jars
9
