6
When the temperature inside the canner reaches the processing
temperature (boiling) the indicator will reach the green area for your zone.
You may also see steam escaping around the lid as another indicator that
the canner is up to the correct temperature.
NOTE:
The “Zones” on the indicator are approximations for the
different altitudes. As you use the canner, watch where the indicator is
pointing when the water is boiling or when you can see steam escaping
from the vent holes in the lid. You can use that as your guide to start your
processing time.
Canner Use Instructions
Please make sure you have read through the sections -
Operating Precautions (p. 2) and Indicator Knob Instructions
(p. 4) - before using your canner.
Warning! The steam and water will be hot and can cause a
serious burn injury. Use extreme caution while using your
canner.
Water Bath Canning:
1. Fill the stock pot with 11 quarts of water
and place on a large stovetop burner.
2. Set the jar rack so the handles are resting
on the top lip of the pot (see diagram at
right).
3. Preheat water to 140° F for raw-packed
foods and to 180° F for hot-packed
foods.
4. Follow the directions in an approved canning guide to prepare and fill
the jars with the product you are going to process.
5. Place your prepared, hot jars on the canning rack. It will hold 7 quarts
or 8 pints.
6. Pull up on the handles and lower the rack down into your simmering
water.
7. Make sure the tops of the jars are covered by at least 1 full inch of
water. If needed, add enough
hot
water to fully cover the jars.
8. Place the lid on the pot so the vent holes are towards the back and
you can easily read the indicator knob.
