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PLEASE NOTE: Before pressure canning in the pressure cooker, consult an instructional book written
specifically for pressure canning. The pressure cooker can be used for basic pressure canning, along
with the water bath method. Both low and high acid fruits and vegetables are recommended. Meat
and seafood are not recommended to be pressure canned.
SAFE CANNING TIPS:
1.
Do not use overripe fruit. Bad quality degrades with storage.
2.
Do not add more low-acid ingredients (onions, celery, peppers, garlic, etc) than specified in
the written recipe. This may lead to an unsafe end result.
3.
Don’t use too many spices. Many spices tend to contain high levels of bacteria, which may
result it unsafe canned goods.
4.
Do not add butter or fat to the recipe. Fats do not store well and may cause premature
spoilage. Never use thickeners such a flour, starch, pasta, rice or barley.
5.
Use only USDA recommended tools and accessories.
6.
Do add acid (lemon juice, vinegar or critic acid) especially to tomato products when directed
in the recipe. If necessary, you can balance the tart taste by adding sugar.
HELLER’S PRESSURE COOKER’S PRESSUE CANNING PROCESS:
Though your exact experience may vary depending on the specific recipe you are following, most
recipes can be prepared by following this guide.
1.
Only follow recipes that have been tested for pressure canning. Prepare the necessary
ingredients as instructed in the recipe.
2.
Fill clean 16-ounce mason jars to the level. Do not allow ingredients to exceed the level.
Always leave no less than 1 inch of head space.
3.
Gently remove any lingering air bubbles by pressing a flexible, nonporous spatula between
the ingredients and the jar itself.
4.
Place a clean lid onto each jar, then add a screw band. Turn the lid
clockwise and tighten in place.
NOTE: Never re-tighten lids after pressurizing the jars. As the jars
cool, the contents will contract, pulling the lid firmly against the
jar to form a high vacuum and create a seal. If the screw bands
are too loose, liquid may escape from the jars during this process,
causing the seals to fail. If the screw bands are too tight, air
cannot vent during this process, causing food to discolour while in
storage. Tightening the lids too much may also cause the lids to
buckle and the jars to break. Screw bands are not needed on
stored jars. Remove after jars have cooled. When removed,
washed, dried and stored, screw bands may be used many times.
If left on stored jars, they become difficult to remove, often rust and may not work properly
again.
5.
Place the inner pot in the base unit. Then put the wire
rack in the bottom of the inner pot. Place filled, sealed
jars on rack. Unit will hold up to 4-16 oz. jars
(maximum).
6.
Pour hot water over the jars and into the inner pot
until the water level reaches 1/4 of the way up the
sides of the jars. For 4-16 oz. This would be about 6
