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Canning 101
The Canning Smart Program is a pressure cooking function based on traditional canning
principles. Following proper canning processes, canning can be an easy, economical way
to preserve quality food at home.
The Pro Plus uses 2 pressure canning settings:
Low
Perfect for canning high-acid fruit, including sauces, jams and chutneys.
Max
Store your amazing vegetarian sauces and high-acid vegetables, as
well as low-acid foods such as sauces and soups containing meat.
CAUTION
Recipes must be closely followed when canning. Modifying cooking times,
ingredients or temperatures can be dangerous. Use the exact time, temperature/
pressure and method specied in the recipe to protect the food from harmful
bacteria, molds, and enzymes.
Improper canning may cause preserves to spoil, which may result in illness. Do
not pressure can at altitudes above 2000m (6600ft).
Read and carefully follow the instructions provided in the USDA’s Complete Guide
to Home Canning.
Sterilizing jars for canning
Your preserves must be placed into sterile, empty jars.
NOTICE
Always check your jars, lids, and seals for chips and other imperfections.
Sterilization of jars should occur just before lling. Excess contact with the air
should be avoided for safe canning.
01 Wash the jars with hot water and dish
soap, then rinse them thoroughly.
02 Place the inner pot into the cooker
base, then lay the steam rack on the
bottom of the inner pot.
03 Place the jars on the steam rack.
The pressure cooker will hold up to 4
x 16 oz. (500 mL) jars.
04 Fill the inner pot to the rst line (1)
with water.
05 Follow steps 03 to 07 in Pressure
Cook, Rice and Canning to program
the following:
a. Pressure level: Low
b. Time: 10 minutes (00:10)
c. Venting method: Quick
06 Touch Start to begin sterilization.
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