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TROUBLESHOOTING
Issues with Canned Food
● Jar breakage during processing is caused by: (1) packing jar too solidly or overlling; (2) weakened, nicked, or chipped jars;
(3) jars touching bottom of canner; (4) failure to tighten screw bands according to manufacturer’s directions; (5) use of jars other
than Mason jars.
● Liquid lost from jars during processing is caused by: (1) packing jar too solidly or overlling; (2) failure to tighten screw bands
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 tighten screw bands according to manufacturer’s directions; (6) turning jars upside down
while jars are cooling and sealing.
● If a jar does not seal by the time it is completely cool, and a minimum of 12 but no more than 24 hours have elapsed after canning,
the food can be refrigerated and used within two to three days. Other options include freezing the food or reprocessing for the full
amount of time per the canning recipe. If choosing to reprocess, remove the lids and reheat the food and/or liquid. Pack food into
clean, heated jars. Remove air bubbles and clean jar rims. Position new lids on jars and secure with bands. If more than 24 hours
have elapsed since the canner registered DONE, and the seal is faulty, the food is no longer safe. Discard at once.
Additionally, if or
E3
appear during pressure canning, the food can be saved by refrigerating, freezing, or reprocessing.
● Mold can form only in the presence of air. Therefore, jars are not sealed if mold is present. Discard contents.
● The black deposit sometimes found on the underside of a lid is caused by tannins in the food or hydrogen sulde which is
liberated from the food by the heat of processing. This does not indicate spoilage.
● The loss of color from beets during canning is usually due to the variety of beets used. Two varieties that retain color well are
Ruby Queen and Detroit Red. To reduce bleeding of color, precook beets with entire root and 1 to 2 inches of stem. Remove stem
and root after precooking.
TROUBLESHOOTING
Error Codes
The pressure canner is programmed to display error codes in the event of a product malfunction or error in the processing procedure. See the
following charts for explanation and remedies.
Code Cause Remedy
E1, E2, E4, E5 Canner has become damaged,
been tampered with, or is
defective.
Unplug canner and call Consumer Service Department (see page 30).
E3
Can appear in any
phase of Pressure and
Boiling Water Canning
Canner is overheated as a result
of insucient or no liquid.
• Unplug canner.
• Unlock and remove cover.
• Cool canner for 15 minutes.
• Add water to the 3-quart ll line.
• Lock on cover.
• Plug in canner and restart program.*
NOTE: If E3 appears in Pressure Canning and the icon is
lit, it will be necessary to let pressure drop naturally until air vent/
cover lock drops before unlocking and removing cover. Please refer to
Troubleshooting section above for additional information.
* INSERT JARS will be displayed. If jars have already been lled, press . FILL JARS
will appear in about 5 minutes. When it appears, press .
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