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9.
Wipe rim of jars clean and close lids according to manufactures directions.
10.
Place rack in canner and add recommended amount of hot water for hot pack. For cold
pack use room temperature water.
Add 1 tablespoon vinegar or 1 teaspoon cream of tartar to help prevent water stains in
canner.
11.
Set jars on rack in canner. it is all right if sides of jars touch each other.
Note: 22-quart canner is furnished with two flat racks for stacking half-
pint or pint jars. Place one rack in bottom of canner and the other
between tiers of jars.
12.
Close canner. Make sure that canner is properly closed, with grips on lid
directly over grips on pan.
13.
With pressure control OFF, heat on high until steam comes out of vent
tube. Let steam vent for 10 minutes.
14.
After venting, place control on vent tube using a hot pad at correct pressure according to
the chart.
15.
When control jiggles vigorously, reduce heat so that control rocks or jiggles gently.
CAUTION: Prevent drafts from blowing over canner and avoid turning heat up and
down. This can cause uneven pressure and can cause liquid to be forced out of
jars.
16.
Process according to time given in charts. Count processing time from the time the control
starts to jiggle vigorously.
17.
When processing time is completed, turn off heat. Let canner cool.
CAUTION: Do not fast-cool by setting canner in water or by running water over
the canner. Never lift control to release pressure.
It takes about 35-40 minutes for pressure to drop in a smaller cooker filled with
jars, and 45 minutes to an hour in a large canner with a full load.
18.
When pressure is fully down, remove control. Carefully remove cover.
WARNING: Escaping steam can scald you and the pressure control may be hot.
Protect your hands with pot holders or oven mitts and tilt cover so steam escapes
away from you.
To test if pressure is down, gently nudge control. If you see steam spurting out, pressure is
not yet down. Let canner continue to cool.
Note: You may hear a hissing noise when control is nudged. If you also see steam spurt
out, pressure is not down. If you do not see steam, the hissing is air entering the canner.
19.
Using a jar lifter, remove jars from canner. Set jars on a cooking rack or on several
thickness of cloth.
CAUTION: Never set hot jars on a cold or wet surface. The jars may break.
20.
Complete seal if jars are not self sealing. If any liquid boiled out during processing, seal jar
as is. Do not add liquid, as that would require reprocessing. Fruits and vegetables not
covered by liquid may turn dark, but they will not spoil.
21.
Let jars cool. Keep jars out of drafts, and upright.
22.
After 12 hours. Remove screw bands from jars with metal lids. If a screw band does not
easily come off, cover it for one minute with a hot damp cloth. This will expand the metal
slightly and usually permit the band to be removed. If the band cannot easily be removed,
leave it on.
CAUTION: Never force screw bands off. You might break the seal.
23.
Examine jars for leaks and test seal. For a metal lid, test the seal by tapping with a
teaspoon. A clear ring is a sign of a good seal. If a lid is curved down and does not move
when tapped, that is also a sign of a good seal.
