6- & 8-Quart Emeril Lagasse Pressure Air Fryer™
37
Canning Guide
1.
Select a pretested pressure canning recipe.
Although ingredients may vary, foods will be
generally processed as instructed in this manual.
2.
Using only the freshest ingredients and fruits
and vegetables at their peak of ripeness,
prepare food as instructed in the recipe.
3.
Fill clean 16-oz canning jars to the liquid level
mark as indicated. Do not fill above the liquid
level mark. An approximate 1-in. headspace
should remain at the top of the jar (see Fig. P).
4.
Using a flexible, nonporous spatula, gently
press food against the jar in order to remove any
trapped air bubbles (see Fig. Q).
5.
Place a clean flat lid on the opening of the jar
(see Fig. R). Add a screw band. Turn clockwise
and hand tighten in place (see Fig. S).
NOTE:
If the screw bands are too loose, liquid
may escape from jars during processing and the
seals may fail. If the screw bands are too tight,
air cannot vent during processing and food will
discolor during storage. Overtightening also may
cause lids to buckle and jars to break.
6.
Place the Inner Pot in the Unit Base (see Fig. T).
Place a wire rack (may be sold separately) in
bottom of Inner Pot. Place the filled, sealed
jars on wire rack (see Fig. U). The maximum jar
quantity can vary per model (see
PINT SIZE
JAR QUANTITIES,
p. 35).
7.
Pour hot water into the Inner Pot with the jars
until the water level reaches one quarter of the
way up the sides of the jars. The amount of
water depends on how many jars you place in
the Unit. For example, for four 16-oz jars, use
about 6 cups of water. When processing fewer
jars, more water is necessary.
8.
Following proper instructions in this manual,
place the Pressure Lid on the base of the Unit
and lock the Lid in place (see Fig. V). Plug the
Unit into a wall outlet.
9.
Press the Canning Button. Pressure will
automatically set at 80 kPa. Select the cooking
time indicated in your chosen recipe.
D. THE CANNING PROCESS
FIG. R
FIG. S
FIG. T
