Canning is a pressure cooking function based on traditional canning principles. When proper
canning processes are followed and sufficient temperatures are reached for a sustained period
of time, canning is considered an economical way to preserve quality food at home.
Recipes must be closely followed when canning. Modifying cooking times,
ingredients or temperatures can be dangerous. Use the exact time, temperature/pressure and
method specified in the recipe to protect the food from harmful bacteria, molds, and enzymes.
Read and carefully follow the instructions provided in the USDA’s Complete Guide to
Home Canning. http://nchfp.uga.edu/publications/publications_usda.html
The Canning Smart Program includes 2 settings:
Altitude: Water boils at lower temperatures as altitude increases. Lower temperatures are less
effective for killing bacteria. Ensure the proper altitude level is set on the pressure cooker before
starting to pressure can. Depending upon the altitude level setting, the pressure cooker will
adjust the temperature and pressure accordingly.
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Setting
Low
Max
Pressure Time Range
00:01 - 08:00
6.5 psi
15 psi
Examples of Ingredients
High-acid fruit, fruit sauces, jams, chutney
Vegetarian sauces, high-acid vegetables
Low-acid foods and meats; sauces and
soups containing meat
CAUTION
Improper canning may cause preserves to spoil, which may result
in sickness. Do not pressure can at altitudes above 2000m
(6600ft).
Refer to the USDA’s Complete Guide to Home Canning for
procedures and limitations:
http://nchfp.uga.edu/publications/publications_usda.html
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WARNING
Canning - Getting Started
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