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1. Fill the pressure canner with the food and the necessary amount of liquid for cooking and close the lid.
2. Put the Pressure Regulator in its place.
3. Make sure that the pressure canner is properly closed before starting to use it.
4. Place the pressure canner on a heat source set to maximum power.
5. When steam escapes through the Pressure Regulator continuously, and a regular hissing sound is heard, reduce
the source.
6. Set a timer for the cooking time stated in your receipt.
7. During cooking, check the Pressure Regulator murmurs regularly. If there is not enough steam, increase the heat
source slightly. If there is too much steam, reduce the heat source.
NOTE: As with any cooking appliance, watch over it carefully especially if you are using your pressure canner
around children. Steam is very hot as it exits the steam release outlet.
8. Do not pour water into a dry, overheated canner as this may crack the metal.
9. Do not strike the rim of the canner body with any metal utensil as this will cause nicks which may damage the rim
and allow steam to escape.
10. If the canner body or cover handles become loose, tighten them with a screwdriver.
Compatible Heat Sources
When using a heating plate with a diameter equal to or less than that of the pressure canner based. On ceramic and
halogen hobs, make sure that the base of the pan is clean and dry.
Do not leave an empty canner on a heated stove or allow canner to boil dry. This can cause damage to the canner
bottom or stovetop.
On gas, the flame should not extend beyond the diameter of the pan. For all heat sources, make sure that your
pressure canner is well centered.
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