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Canning 101
01 Fill warm, sterilized canning jars with
food and liquid.
Follow your recipe to allow for the
required headspace.
02 Use a sterilized, exible, nonporous
spatula, to remove trapped air
bubbles.
03 Place a sterilized lid on top of the jar,
then add a screw band. Hand-tighten
the band. Do not over-tighten.
Place the lled and sealed jars on the
steam rack in the inner pot.
Instant Tip: The multicooker will hold
up to 4 x 16 oz. jars.
04 Pour hot water into the inner pot until
the jars are ¼ of the way immersed
(approximately 6 cups [1½ L / 48 oz]).
05 Follow the steps in Cooking: Pressure
Cook, Rice and Canning (starting
at step 02) to set the appropriate
canning time and pressure levels for
your recipe.
Filling jars for canning
Choose a recipe that has been pre-tested and approved for pressure canning. Though
ingredients may vary, the process will be the same!
Refer to the USDA’s Complete Guide to Home Canning for tested recipes.
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