CANNING INSTRUCTIONS
20
IMPORTANT: Read carefully. Do not attempt to use your canner before reading these instructions.
Follow these step-by-step instructions for pressure canning in your canner. Prepare food according to the
directions in specific recipe.
1) Check metal-to-metal seal for lubrication, and that the vent pipe is clear. (See page 10) (Caring for your
cooker section)
2) Pour 2-3” of water in cooker.
3) Place rack in bottom of the pressure cooker with the rim facing down when using pans, canning jars or
tin cans. Never allow these containers to stand directly on the bottom of the cooker.
4) Place sealed cans or closed jars on rack in pressure cooker. Stagger the top layer if there are two layers
of jars, using a rack between layers. (Note: Model 910 and 915 come with only one rack.)
5) Secure the lid to the cooker/canner using the instructions on page 9.
6) Place cooker/canner over heat source on high heat until a steady column of
steam escapes from the vent pipe for 10 minutes before placing the pressure
regulator weight on vent pipe.
7) If your recipe calls for cooking at 15 pounds, set pressure regulator weight
over vent pipe at the hole marked with the number 15. If only 10 pounds
pressure is required, place the hole marked with the number 10 over the
vent pipe. (See Diagram G)
8) Start counting your processing time from the first jiggle or rock of the pressure regulator weight.
9) Adjust the heat until the pressure regulator weight jiggles only one to four times per minute. Never turn
up the heat to the point that a constant flow of steam is escaping, thereby causing the pressure regulator
weight to be constantly in the “up” position. (Watch the video demonstration at www.aa-cd.co)
10) Experience with the pressure regulator weight will teach you what setting on your stove will maintain the
proper pressure and how long it takes before the pressure regulator weight jiggles or rocks. This will
depend on which size pressure cooker/canner you have and how much food you are canning.
11) If steam escapes in a steady stream after you’ve reduced the heat, nudge the pressure regulator weight
to set it properly.
12) When the food has cooked at the proper pressure for the correct period of time, turn off the heat source.
13) Read page 21 for reducing the pressure and removing the cover.
Diagram G
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