7
12. Processing time begins when the pressure dial gauge registers
the correct pressure. Adjust heat to maintain correct pressure on
the pressure dial gauge. If pressure drops below desired setting,
it will be necessary to bring pressure to the correct setting and
begin processing countdown from the beginning for the full
amount of time.
Helpful Hint: To more easily maintain pressure, it may be ben-
ecial to reduce the heat when the pressure dial gauge registers
1½ to 2 pounds less than the desired pressure. However, do not begin the processing countdown until correct pressure is reached.
13. At the end of processing time, turn burner to OFF and remove canner from heat source. NOTICE: Lift pressure canner to remove it
from burner. Sliding any cookware may leave scratches on stovetops.
14. Let pressure drop of its own accord. Do not attempt to speed the cooling of the canner, which can cause jar breakage, liquid
loss from the jars, and other problems. Pressure is completely reduced when the air vent/cover lock and overpressure plug have
dropped and no steam escapes when the pressure regulator is lifted. Do not use the pressure dial gauge as an indicator for when
pressure is completely reduced.
15. When pressure has been completely reduced, remove the pressure regulator from the vent pipe and let the canner cool for 10 minutes.
Do not remove the pressure regulator until pressure is completely reduced and the air vent/cover lock has dropped. Always remove
the pressure regulator before opening the cover.
16. To remove cover, turn counterclockwise until cover hits stop (Fig. K). Cover handles will be beyond the body handles.
CAUTION! If cover seems to stick or is hard to turn, do not force it open. Sticking may indicate that
there is still pressure inside the canner. If in doubt about pressure being completely reduced, let the
canner stand until cool before removing the cover.
17. Lift canner cover toward you to keep steam away from you when opening (Fig. L).
18. Remove jars from canner. Set jars upright on board or cloth, away from drafts. Allow jars to cool naturally
for 12 to 24 hours before testing seal (see page 5). Once seal has been tested, remove bands, wipe jars,
label, date, and store in a cool, dry place. If a jar does not seal, see information below.
NOTICE: When processing consecutive batches, be sure to check the water level in the canner between
batches. Add water, if necessary, to keep water at the 3-quart mark (see page 6, Fig. D).
19. When canning is complete, allow canner to cool completely before cleaning.
Canner Storage: Store canner in a dry place at temperatures above freezing with the cover inverted on the
canner body. Storing the canner with the cover locked on may cause unpleasant odors and deform the sealing
ring. Canner must be completely dry before storing.
TROUBLESHOOTING
♦ Bubbles often appear in the jar after removal from the canner because food is still boiling in the jar. Ordinarily bubbles do not appear
once the product has been allowed to thoroughly cool.
♦ Jar breakage during processing is caused by: (1) packing jar too solidly or overfilling; (2) weakened, nicked, or chipped jars; (3) jars
touching bottom of canner; (4) lids improperly tightened; (5) use of jars other than Mason jars.
♦ Liquid lost from jars during processing is caused by: (1) packing jar too solidly or overfilling; (2) insufficient exhaust period; (3)
variation or sudden reduction of pressure in the canner; 4) failure to adjust jar lids according to manufacturer’s directions.
If liquid is lost during processing, do not open jar to replace liquid. Loss of liquid will not cause spoilage, but food above the liquid
will discolor. If at least half of the liquid is gone, place the jar in the refrigerator and use the food within 2 to 3 days.
♦ Flat sour, a type of food spoilage, is caused by canning overripe food or allowing precooked foods to stand in jar too long before
processing. It may be prevented by using fresh products and properly processing, cooling, and storing. Flat sour shows no indication
of spoilage until jar is opened. Discard contents.
♦ Food spoilage or jars not sealing is caused by: (1) failure to follow exact timetables and recipes; (2) failure to wipe sealing edge of
jar clean before placing lid on jar; (3) foods, seeds, or grease lodged between lid and jar; (4) jars which are nicked, cracked, or have
sharp sealing edges; (5) failure to adjust jar lids according to manufacturer’s directions; (6) turning jars upside down while jars are
cooling and sealing.
If a jar does not seal, refrigerate it and use the food within 2 to 3 days. Otherwise, reprocess or freeze the food within 24 hours. Freeze
or repack using new lids. Reprocess for the full recommended processing time.
UNLOCKED LOCKED
Fig. J
TOP
TOP
Fig. L
Fig. K
Air Vent/Cover
Lock in UP Position.
Pressure in Unit.
Air Vent/Cover Lock
in DOWN Position.
No Pressure in Unit.
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