Everyday Canning Jams, Sauces, Pickles, Fruits & more! Recipe Book | Meal Creations Guide with SmartPRESERVE Model FTAC-13-10
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Welcome to the world of Fresh Preserving The Attraction of Fresh Preserving! Remember that yummy blackberry jam or the vibrant tomato sauce grandma used to can for everyone to enjoy for the rest of the year? There’s nothing quite like it.
Importance of Tested Recipes and Jar & Lid Closure System Importance of Using Tested Recipes Our scientists at Jarden Home Brands collaborated with experts and food enthusiasts, investing hundreds of hours, to develop, test and optimize the most flavorful and delicious recipes. Use the easy to follow instructions in this freshTECH Recipe Book to make and fresh preserve foods from any of the six categories: Jams & Jellies, Salsas, Sauces, Tomatoes, Fruits and Pickles.
The Technology Behind The Ball® Brand Jar & Lid Closure Systems A trusted leader in home canning, Ball® brand fresh preserving products pack over 125 years of research, testing and advancing the art of fresh preserving into every product from its iconic canning jars to the freshTECH Automatic Home Canning System. Ball® brand Glass Preserving Jars with Lids and Bands are scientifically tested for superior quality and sealing performance.
Product Overview Parts Diagram 1 5 6 2 3 4 Back of Unit 1. Jar Rack 2. Inner Pot 3. Appliance Base 4. Touch-Pad with Display Panel 5. Hinged Locking Lid 6. Drip Cup Additional Tools Your Automatic Home Canning System comes with some additional tools* that help you care for and maintain your appliance, and also make the canning process easier and safer.
Touch-Pad with Display Panel Diagram 1 6 2 7 8 3 9 4 5 1. 2. 3. 4. 5. Pre-Heating Indicator Sensing Indicator Pre-Heat Button Food Category Buttons Recipe Program Buttons 6. 7. 8. 9.
About the Technology When it comes to fresh preserving, the experts at Jarden Home Brands bring everything to the table. That is why we developed the first ever automatic fresh preserving system based on a unique, patented SmartPRESERVE™ Technology. We collaborated with food scientists, and cooking enthusiasts, to optimize time, temperature and process for each recipe.
Things you need to know freshTECH Home Canning System Your recipe will guide you on how to use the appliance. However, here are some general instructions and tips to help make using your appliance even easier. Before using your freshTECH Home Canning System for the first time, thoroughly review the User Manual. For best results, the unit must be placed on a level cooking surface. Clean your appliance before first use. See instructions on page 115 or consult the User Manual.
Opening and Closing Your freshTECH Appliance Lid To Open the Appliance Lid 1. Always use the top handle for unlocking and opening the Appliance Lid. 2. To open and unlock the Lid, rotate the top handle counterclockwise until the Lid handle arrow meets the unlock symbol. Lift the Lid handle up. 3. The Lid will rest in place at an angle slightly past vertical. 4. Always take care while opening the Lid, making sure to open slowly and away from you. To Close the Appliance Lid 1.
STOP / RESET – At any stage during the process, the Stop/Reset button can be pressed to terminate the program. To reset the appliance, press and hold the Stop/Reset button for 2 seconds. CATEGORY – Displays the type of foods you can preserve in your Appliance. PROGRAMMED RECIPES – Displays the program number (1 - 6) referenced in your freshTECH recipe. Status Lights and Phase Overview PRE-HEATING PHASE – Pre-Heats your jars prior to filling with hot food to prevent jar breakage.
Checklist for Operating Your Appliance Carefully read through all instructions and important safeguards in User Manual before use. Be sure to clean Appliance before first use. See instruction on page 115. Place Appliance on a clean, sturdy and level surface that is within 3ft of an outlet. It is not recommended to place Appliance under hanging cabinets as steam is released from the Lid during processing. Follow your recipe for specific instructions on the food you are preparing and preserving.
Things you need to know Jars, Lids and Bands Ball® brand Glass Preserving Jars and Lids are scientifically tested for superior quality and sealing performance. They are made in America and are BPA-free. Choose the Jar that Fits Your Needs Your recipe will guide you on the right jar size, but the mouth size is up to you. • Regular mouth works best for pourable foods such as jams, jellies, salsas and sauces.
Jar Yield by Recipe The preserving recipes developed for this appliance are based on providing you the optimal experience for every batch of freshly made food you make. The table below recommends the number of jars to place in the Inner Pot of the Appliance per recipe batch – whether pre-heating empty jars or preserving your freshly made foods. The recipes included in this Recipe Book are written for these recommended yields.
Can I Double Stack Jars in My Appliance? We do not recommend double stacking jars due to height restrictions for the Appliance. If you try to double stack jars and force the Lid closed, you could cause significant damage to your Appliance. Preparing Jars, Lids and Bands for Home Canning 1. REMOVE lids and bands from jars. Wash jars, lids and bands in hot, soapy water. Rinse well. 2. SET lids and bands aside in your work area, so they are ready when you need them. 3.
Pre-Heating Your Empty Jars 1. REMOVE Inner Pot from Appliance. Remove Rack; set aside. Fill Inner Pot with warm tap water to fill line. Return Inner Pot to Appliance. Place Rack back into Inner Pot. Place empty jars onto Rack in Inner Pot. Set preserving Lids and bands aside in your work space. Close and lock Appliance Lid. 2. PRESS Pre-Heat button, then press Start. The red Pre-Heating light will illuminate and the Appliance will begin Pre-Heating your jars.
Things you need to know Recipes Your Ball® brand freshTECH Home Canning System allows you to home can foods in 6 different categories: Jams & Jellies Fruits Tomatoes Salsas Pickles Sauces This appliance is intended for home canning high-acid foods such as the categories listed above. Low-acid foods such as vegetables, meat, poultry and seafood must be processed in a steam pressure canner. For more information on steam pressure canning, visit FreshPreserving.com.
Things you need to know Filling Jars Your recipe will guide you through the steps for filling your jars with your food. See below the general steps for filling your jars, as well as tips and a checklist for success! Filling Your Jars for Preserving 1. UNLOCK and open Appliance Lid. 2. REMOVE one hot jar. Close Lid, but do not lock, to keep remaining jars hot. Pack prepared food into hot jar, leaving correct headspace stated in your recipe.
Checklist for Filling Your Jars Fill one jar at a time to ensure the best quality product and seal. Keep lid closed, but not locked, while filling each jar to help the remaining jars stay hot. Easily remove and handle hot jars using the Ball® brand Jar Lifter included with your appliance. Using a funnel that fits both Wide Mouth and Regular Mouth jars, and is designed specifically for home canning, will make filling your jars easy and less messy.
Things you need to know After Canning Removing Jars from Appliance When the green Ready light is flashing, your food has been successfully preserved! 1. PRESS Stop/Reset. Unlock and open Lid. 2. REMOVE jars from Inner Pot using jar lifter and place upright on a towel. Allow to cool, undisturbed, for 12 to 24 hours. The sealing process is underway! 3. LOOK for a message on the display indicating to “Clean Vent”. All other indicators (“00:00”, “Preserving Complete”) will disappear from the display. 4.
Checking Lids for Seals After allowing the jars to cool, undisturbed for 12-24 hours, check lids for seals. 1. PRESS on the center of the cooled lid. If jar is sealed, the lid will not flex up or down. – OR – 2. REMOVE band. Gently lift up on lid. You should not be able to lift it off the jar. Quick Tip If for some reason your lid did not seal properly, you may refrigerate the jar of food for immediate use. Or, you may safely reprocess the jar of food.
Apple Jelly Piña Colada Jam Peach Jam Strawberry Jam Blackberry Lime Jam Champagne Blush Jelly Grape Jelly Berry Jam Pineapple-Mango-Chili Jam 22
Jams & Jellies What is jam? Jams are made with crushed or chopped fruit plus the addition of sugar and pectin (and sometimes lemon juice). Jams are perfect for complimenting toast, biscuits or even more creatively used as an ingredient in your favorite desserts. What is jelly? Jellies are made with fruit juice combined with sugar and pectin. Jellies are firmer than jam but are still soft enough to spread. What is pectin? Pectin is a natural gelling ingredient derived from apple and citrus fruits.
Tips for delicious Jam & Jelly Making Be sure to use the same amount and type of pectin specified in the recipe. Varying the amount could vary your results! Other pectin types are not interchangeable and may not work in these recipes. For the best flavor and gel, use ripe fresh fruit free of blemishes. Measure prepared fruit or fruit juice with a standard liquid measuring cup. Sugar should be measured in a dry measuring cup and leveled.
Discover the Automatic Jam & Jelly Maker The Jam & Jelly Maker is not necessary for making and preserving jam. A Revolution in Jam Making The freshTECH Automatic Jam & Jelly Maker with SmartStir™ Technology brings ease and convenience to homemade jams and jellies. The jam maker stirs the ingredients while it cooks so you don’t have to! Use your favorite fruits, fruit juices and even peppers to create delicious, natural jams and jellies in under 30 minutes.
Strawberry Jam Makes about 6 half pint (8 oz) jars of jam What you need: Crushed strawberries (about four 1-lb containers) Traditional or Reduced Sugar 4 cups 4 cups 4-1/2 tbsp 4-1/2 tbsp Butter or margarine (optional) 1/2 tsp 1/2 tsp Granulated sugar 5 cups 3 cups Ball brand RealFruit Classic Pectin ® ® Ball® brand Half Pint (8 oz) Glass Preserving Jars 6 with Lids and Bands 6 What you do: Pre-Heat Your Empty Jars 1. REMOVE Inner Pot from Appliance. Remove Rack; set aside.
3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jam. Preserve Your Jam 1. UNLOCK and open Appliance Lid. 2. REMOVE one hot jar. Close Lid, but do not lock, to keep remaining jars hot. Ladle hot jam into hot jar, leaving 1/4-inch headspace. Wipe any jam from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight.
Peach Jam Makes about 6 half pint (8 oz) jars of jam What you need: Crushed peaches (about 3 lbs or nine medium) Ball brand RealFruit Classic Pectin ® ® Traditional or Reduced Sugar 4 cups 4 cups 4-1/2 tbsp 4-1/2 tbsp Butter or margarine (optional) 1/2 tsp 1/2 tsp Bottled lemon juice 3 tbsp 3 tbsp Granulated sugar 5 cups 3 cups Ball® brand Half Pint (8 oz) Glass Preserving Jars 6 with Lids and Bands 6 What you do: Pre-Heat Your Empty Jars 1. REMOVE Inner Pot from Appliance.
3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jam. Preserve Your Jam 1. UNLOCK and open Appliance Lid. 2. REMOVE one hot jar. Close lid, but do not lock, to keep remaining jars hot. Ladle hot jam into hot jar, leaving 1/4-inch headspace. Wipe any jam from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight.
Berry Jam (Raspberry or Blackberry) Makes about 6 half pint (8 oz) jars of jam What you need: Crushed berries (about 2 lbs or six 6 oz containers) Traditional or Reduced Sugar 4 cups 4 cups 4-1/2 tbsp 4-1/2 tbsp Butter or margarine (optional) 1/2 tsp 1/2 tsp Granulated sugar 5 cups 3 cups Ball® brand RealFruit® Classic Pectin Ball brand Half Pint (8 oz) Glass Preserving Jars 6 with Lids and Bands ® 6 What you do: Pre-Heat Your Empty Jars 1. REMOVE Inner Pot from Appliance.
3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jam. Preserve Your Jam 1. UNLOCK and open Appliance Lid. 2. REMOVE one hot jar. Close lid, but do not lock, to keep remaining jars hot. Ladle hot jam into hot jar, leaving 1/4-inch headspace. Wipe any jam from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight.
Apple Jelly Makes about 6 half pint (8 oz) jars of jelly What you need: Traditional or Reduced Sugar Apple juice 4-1/2 cups 4-1/2 cups Ball brand RealFruit Classic Pectin 6 tbsp 6 tbsp Butter or margarine (optional) 1/2 tsp 1/2 tsp Granulated sugar 5 cups 3 cups ® ® Ball® brand Half Pint (8 oz) Glass Preserving Jars 6 with Lids and Bands 6 What you do: Prepare Your Juice (Yields about 4-1/2 cups of apple juice) You will need: 3-3/4 lbs (15 medium) apples and 4-1/2 cups water 1.
2. PRESS Pre-Heat button, then press Start. The red Pre-Heating light will illuminate, and the Appliance will begin pre-heating your jars. In the meantime, you can start making your jelly. Jars will be pre-heated when the green Ready light is flashing. Keep jars in Appliance, with Lid closed and locked, until ready to fill with jelly. Recipes Make Your Jelly 1. PLACE juice in an 8-quart saucepan. Gradually stir in Ball® brand RealFruit® Classic Pectin. Add butter, if using.
Grape Jelly Makes about 6 half pint (8 oz) jars of jelly What you need: Traditional or Reduced Sugar Grape juice 4-1/2 cups 4-1/2 cups Ball brand RealFruit Classic Pectin 6 tbsp 6 tbsp Butter or margarine (optional) 1/2 tsp 1/2 tsp Granulated sugar 5 cups 3 cups ® ® Ball® brand Half Pint (8 oz) Glass Preserving Jars 6 with Lids and Bands 6 What you do: Prepare Your Juice (Yields about 4-1/2 cups of grape juice) You will need: 3-3/4 lbs grapes and 1 cup water 1.
2. PRESS Pre-Heat button, then press Start. The red Pre-Heating light will illuminate, and the Appliance will begin pre-heating your jars. In the meantime, you can start making your jelly. Jars will be pre-heated when the green Ready light is flashing. Keep jars in Appliance, with Lid closed and locked, until ready to fill with jelly. Recipes Make Your Jelly 1. PLACE juice in an 8-quart saucepan. Gradually stir in Ball® brand RealFruit® Classic Pectin. Add butter, if using.
Champagne Blush Jelly Makes about 6 half pint (8 oz) jars of jelly What you need: Bottled raspberry juice 3 cups Lemon juice 1/4 cup Ball brand RealFruit Classic Pectin 3 tbsp Butter or margarine (optional) 1/2 tsp Granulated sugar 4 cups Champagne 1-1/4 cups Ball brand Half Pint (8 oz) Glass Preserving Jars with Lids and Bands 6 ® ® ® What you do: Pre-Heat Your Empty Jars 1. REMOVE Inner Pot from Appliance. Remove Rack; set aside.
Preserve Your Jelly 1. UNLOCK and open Appliance Lid. 2. REMOVE one hot jar. Close lid, but do not lock, to keep remaining jars hot. Ladle hot jelly into hot jar, leaving 1/4-inch headspace. Wipe any jelly from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight. Return filled jar onto Rack in Inner Pot. 3. REPEAT step 2 until all jars are filled with jelly and returned to Inner Pot. Close and lock Lid. 4. PRESS Jams & Jellies then press Recipe 1 Press Start to begin preserving.
Piña Colada Jam Makes about 6 half pint (8 oz) jars of jam What you need: Crushed pineapple (about 2 medium) Coconut rum (or coconut water) Ball brand RealFruit Classic Pectin Traditional or Reduced Sugar 3-1/2 cups 3-1/2 cups 1/2 cup 1/2 cup 4-1/2 tbsp 4-1/2 tbsp Butter or margarine (optional) 1/2 tsp 1/2 tsp Granulated sugar 5 cups 3 cups Shredded coconut, coarsely chopped 1/3 cup 1/3 cup ® ® Ball brand Half Pint (8 oz) Glass Preserving Jars 6 with Lids and Bands ® 6 What you do: Pr
3. ADD entire measure of sugar, stirring to dissolve. Stir in coconut. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jam. Preserve Your Jam 1. UNLOCK and open Appliance Lid. 2. REMOVE one hot jar. Close lid, but do not lock, to keep remaining jars hot. Ladle hot jam into hot jar, leaving 1/4-inch headspace. Wipe any jam from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight.
Pineapple-Mango-Chili Jam Makes about 6 half pint (8 oz) jars of jam What you need: Traditional or Reduced Sugar Crushed pineapple (about 1-1/2 medium) 2-1/2 cups 2-1/2 cups Crushed mango (about 3 medium) 1-1/2 cups 1-1/2 cups 3/4 cup 3/4 cup 1-1/2 1-1/2 4-1/2 tbsp 4-1/2 tbsp Butter or margarine (optional) 1/2 tsp 1/2 tsp Granulated sugar 5 cups 3 cups Chopped red pepper (about 1-1/2 medium) Green jalapeño peppers, seeded and finely chopped Ball® brand RealFruit® Classic Pectin Ball br
2. COMBINE prepared pineapple, mangoes, red peppers and jalapeño peppers in an 8-quart saucepan. Gradually stir in Ball® brand RealFruit® Classic Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. 3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jam. Preserve Your Jam 1.
Blackberry Lime Jam Makes about 6 half pint (8 oz) jars of jam What you need: Crushed blackberries (about 2 lbs or six 6 oz containers) Traditional or Reduced Sugar 4 cups 4 cups 4-1/2 tbsp 4-1/2 tbsp Butter or margarine (optional) 1/2 tsp 1/2 tsp Granulated sugar 5 cups 3 cups Zest of 1 large lime Ball® brand RealFruit® Classic Pectin Ball brand Half Pint (8 oz) Glass Preserving Jars 6 with Lids and Bands ® 6 What you do: Pre-Heat Your Empty Jars 1. REMOVE Inner Pot from Appliance.
3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jam. Preserve Your Jam 1. UNLOCK and open Appliance Lid. 2. REMOVE one hot jar. Close lid, but do not lock, to keep remaining jars hot. Ladle hot jam into hot jar, leaving 1/4-inch headspace. Wipe any jam from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight.
Lemony Strawberry Jam Makes about 4 half pint (8 oz) jars of jam This recipe is to be used with the freshTECH Automatic Jam & Jelly Maker (see page 25) What you need: Traditional or Reduced Sugar 2-2/3 cups 3-1/4 cups Ball® brand RealFruit® Classic Pectin 3 tbsp 3 tbsp Butter or margarine (optional) 1/2 tsp 1/2 tsp 3-1/3 cups 2 cups Crushed strawberries (about three 1-lb containers) Zest of 1/2 large lemon Granulated sugar Ball® brand Half Pint (8 oz) Glass Preserving Jars 4 with Lids and Band
3. SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add crushed strawberries and lemon zest evenly over pectin. Add butter/margarine to help reduce foaming. 4. PRESS jam button – the cook time will automatically default to 21 minutes. Press enter. 5. WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot. 6.
Jam & Jellies - Recipe Kickstarters Start with a spoonful or two of your favorite jams and jellies and kick off fun and easy smoothies, salads and desserts. Watermelon-Blackberry-Lime Slushie Make this summer pick-me-up in minutes with homemade jam and frozen melon. 1. FREEZE 2 cups cubed watermelon on a rimmed baking sheet. 2. PLACE frozen watermelon in blender with 1/3 cup Blackberry Lime Jam (page 42) and 1 cup club soda or sparkling water. 3. BLEND until almost smooth. 4.
Piña Colada Coleslaw Piña Colada Coleslaw This colorful fruity salad is a hit with all ages. 1. TOSS 4 cups cabbage coleslaw mix with 1-1/2 cups cubed pineapple and 1/2 cup shredded sweetened or raw coconut. 2. STIR 1/3 cup Piña Colada Jam (page 38) into 1/3 cup coleslaw dressing and toss with cabbage mixture. 3. REFRIGERATE at least 1 hour to blend flavors.
Peaches Applesauce 48
Fruits Selecting the best fruit for your recipes is important. Here are some helpful hints: Apples – use firm, crisp apples that are good for cooking, such as Granny Smith or Golden Delicious. Have fun combining tart and sweet varieties too! Peaches – select firm, fully ripe peaches with a healthy golden color and no green. Choose varieties good for cooking, such as Red Haven and Redskin.
Applesauce Makes about 4 pints (16 oz) or 3 quarts (32 oz) of applesauce What you need: Apples, peeled, cored, quartered, treated to prevent browning (see Quick Tips) and drained Granulated sugar – to taste (optional) Bottled lemon juice Ball brand Glass Preserving Jars with Lids and Bands ® 4 Pints (16 oz) or 3 Quarts (32 oz) 6 lbs 9 lbs up to 1-1/2 cups up to 2-1/4 cups 2 tbsp 3 tbsp 4 3 What you do: Recipes Make Your Sauce 1.
to Appliance. Place Rack back into Inner Pot. Place empty jars onto Rack in Inner Pot. Set preserving lids and bands aside in your work space. Close and lock Appliance Lid. 2. PRESS Pre-Heat button, then press Start. The red Pre-Heating light will illuminate, and the Appliance will begin pre-heating your jars. Jars will be pre-heated when the green Ready light is flashing. Keep jars in Appliance, with Lid closed and locked, until ready to fill with sauce. Preserve Your Sauce 1.
Honey-Spiced Peaches Makes about 4 pints (16 oz) of peaches What you need: Small peaches, peeled, halved, pitted, treated to prevent browning (see Quick Tips) and drained 5-1/3 lbs Granulated sugar 2/3 cup Water 2-2/3 cups Liquid honey 1-1/3 cups Cinnamon (about 4 inches each – 1 stick per jar) 4 sticks Whole allspice, divided 1 tsp Whole cloves, divided 1/2 tsp Ball brand Pint (16 oz) Glass Preserving Jars with Lids and Bands ® 4 Quick Tips Before You Start To treat peaches t
Pre-Heat Your Empty Jars 1. REMOVE Inner Pot from Appliance. Remove Rack; set aside. Fill Inner Pot with warm tap water to fill line. Return Inner Pot to Appliance. Place Rack back into Inner Pot. Place empty jars onto Rack in Inner Pot. Set preserving lids and bands aside in your work space. Close and lock Appliance Lid. 2. PRESS Pre-Heat button, then press Start. The red Pre-Heating light will illuminate, and the Appliance will begin pre-heating your jars.
Fruits - Recipe Kickstarters Home canned preserved fruit kicks up breakfast, frozen treats and a knockout mojito. Caramel-Apple Pops Homemade applesauce becomes the perfect hot weather treat when frozen into popsicles with gooey caramel. For the best results use thick caramel topping. 1. LAYER Applesauce (page 50) with caramel topping in small disposable cups or stir caramel topping into Applesauce; spoon into cups. 2.
Applesauce-Cheddar Oatmeal with Pecans Applesauce-Cheddar Oatmeal with Pecans You’ll look forward to getting up in the morning when breakfast is a bowl of oatmeal that tastes like apple pie with a slice of cheddar on top. 1. STIR Applesauce (page 50) into hot oatmeal and sprinkle with shredded sharp cheddar cheese and chopped pecans. 2. SERVE with milk and a dash of cinnamon.
Mexican Herb Seasoned Tomatoes Tomatoes Tomato Juice Italian Herb Seasoned Tomatoes 56
Tomatoes Choosing tomatoes for home canning is easy – here is a checklist to get you started: Select tomatoes that are disease-free, uniformly colored, firm but not too hard, and heavy for their size. Globe (round) and oblong (plum or paste) tomatoes are both suitable for canning. Vine-ripened tomatoes will produce the most flavorful results. Use your sniffer – tomatoes should have a good fragrance. Avoid tomatoes with bruises, cracks and discoloration.
Tomatoes – Packed in Own Juice Makes about 4 pints (16 oz) or 3 quarts (32 oz) of tomatoes What you need: 4 Pints (16 oz) or 3 Quarts (32 oz) Ripe tomatoes 6 lbs 9 lbs Ball brand Citric Acid*, divided 1 tsp 1-1/2 tsp Salt (optional), divided 2 tsp 3 tsp 4 3 ® Ball brand Glass Preserving Jars with Lids and Bands ® *You may use bottled lemon juice in place of Citric Acid. You will need 4 tbsp bottled lemon juice, divided, for 4 pints or 6 tbsp, divided, for 3 quarts.
Preserve Your Tomatoes 1. UNLOCK and open Appliance Lid. 2. REMOVE one hot jar. Close lid, but do not lock, to keep remaining jars hot. Add 1/4 tsp Citric Acid per pint, 1/2 tsp per quart. Or, add 1 tbsp bottled lemon juice per pint, 2 tbsp per quart. Add 1/2 tsp salt per pint, 1 tsp per quart, if using. Pack prepared tomatoes into jar, pressing gently on tomatoes until the natural juice fills the spaces beween the tomatoes, leaving 1-inch headspace.
Tomatoes – Packed in Water Makes about 4 pints (16 oz) or 3 quarts (32 oz) of tomatoes What you need: 4 Pints (16 oz) or 3 Quarts (32 oz) Ripe tomatoes 6 lbs 9 lbs Ball brand Citric Acid*, divided 1 tsp 1-1/2 tsp Salt (optional), divided 2 tsp 3 tsp 4 3 ® Ball brand Glass Preserving Jars with Lids and Bands ® *You may use bottled lemon juice in place of Citric Acid. You will need 4 tbsp bottled lemon juice, divided, for 4 pints or 6 tbsp, divided, for 3 quarts.
Rack in Inner Pot. Set preserving lids and bands aside in your work space. Close and lock Appliance Lid. 2. PRESS Pre-Heat button, then press Start. The red Pre-Heating light will illuminate, and the Appliance will begin pre-heating your jars. Jars will be pre-heated when the green Ready light is flashing. Keep jars in Appliance, with Lid closed and locked, until ready to fill with tomatoes. Preserve Your Tomatoes 1. UNLOCK and open Appliance Lid. 2. REMOVE one hot jar.
Italian Herb Seasoned Tomatoes Makes about 4 pints (16 oz) of tomatoes What you need: Tomatoes, halved, cored, peeled (about 16 medium or 5-1/3 lbs) 8 cups Ball brand Citric Acid*, divided 1 tsp Salt (optional), divided 1 tsp ® Basil 2 tsp Thyme 2 tsp Oregano 2 tsp Rosemary 1 tsp Sage 1 tsp Garlic powder 1/2 tsp Hot pepper flakes 1/2 tsp Ball brand Pint (16 oz) Glass Preserving Jars with Lids and Bands ® 4 *You may use bottled lemon juice in place of Citric Acid.
Pre-Heat Your Empty Jars 1. REMOVE Inner Pot from Appliance. Remove Rack; set aside. Fill Inner Pot with warm tap water to fill line. Return Inner Pot to Appliance. Place Rack back into Inner Pot. Place empty jars onto Rack in Inner Pot. Set preserving lids and bands aside in your work space. Close and lock Appliance Lid. 2. PRESS Pre-Heat button, then press Start. The red Pre-Heating light will illuminate, and the Appliance will begin pre-heating your jars.
Mexican Herb Seasoned Tomatoes Makes about 4 pints (16 oz) of tomatoes What you need: Tomatoes, halved, cored, peeled (about 16 medium or 5-1/3 lbs) 8 cups Ball brand Citric Acid*, divided 1 tsp Chili powder 4 tsp Ground cumin 2 tsp Oregano 2 tsp Garlic powder 2 tsp Ground coriander 2 tsp Seasoned salt 1 tsp ® Ball brand Pint (16 oz) Glass Preserving Jars with Lids and Bands ® 4 *You may use bottled lemon juice in place of Citric Acid.
Pre-Heat Your Empty Jars 1. REMOVE Inner Pot from Appliance. Remove Rack; set aside. Fill Inner Pot with warm tap water to fill line. Return Inner Pot to Appliance. Place Rack back into Inner Pot. Place empty jars onto Rack in Inner Pot. Set preserving lids and bands aside in your work space. Close and lock Appliance Lid. 2. PRESS Pre-Heat button, then press Start. The red Pre-Heating light will illuminate, and the Appliance will begin pre-heating your jars.
Tomato Juice Makes about 4 pints (16 oz) or 3 quarts (32 oz) of juice What you need: Ripe tomatoes, cored 4 Pints (16 oz) or 3 Quarts (32 oz) 6-1/2 lbs 9-3/4 lbs Ball brand Citric Acid*, divided 1 tsp 1-1/2 tsp Salt (optional), divided 2 tsp 3 tsp 4 3 ® Ball brand Glass Preserving Jars with Lids and Bands ® *You may use bottled lemon juice in place of Citric Acid. You will need 4 tbsp bottled lemon juice, divided, for 4 pints or 6 tbsp, divided, for 3 quarts.
Pre-Heat Your Empty Jars 1. REMOVE Inner Pot from Appliance. Remove Rack; set aside. Fill Inner Pot with warm tap water to fill line. Return Inner Pot to Appliance. Place Rack back into Inner Pot. Place empty jars onto Rack in Inner Pot. Set preserving lids and bands aside in your work space. Close and lock Appliance Lid. 2. PRESS Pre-Heat button, then press Start. The red Pre-Heating light will illuminate, and the Appliance will begin pre-heating your jars.
Tomatoes - Recipe Kickstarters Garden-fresh canned tomatoes add a fresh summer kick throughout the year with simple ideas for sandwiches, soups and beverages. Winter BLTs Experience a taste of summer anytime of the year—even in winter—with canned tomatoes. Add fresh basil mayo and smoked bacon piled high on thick slices of toast and you have everyone’s favorite sandwich no matter what the weather is like. 1.
Gazpacho Gazpacho This chilled tomato soup is a snap to make with canned tomatoes. Perfect for hot summer days. 1. PULSE 2 large garlic cloves in a food processor until finely chopped. Add 1 medium onion, 1 green bell pepper and 1 peeled cucumber; pulse until chopped. Place in a large bowl. 2. PULSE 1 quart Tomatoes – Packed in Own Juice (page 58) until finely chopped; pour into bowl. 3.
Fiesta Salsa Traditional Salsa Bruschetta in a Jar 70
Salsas For best results, use firm plum tomatoes. Round or globe garden tomatoes may be used, but they should be seeded, diced and drained in a colander for at least 30 minutes. Measure the required quantity of chopped tomatoes after draining. To peel your tomatoes, place them in a pot of boiling water for 30 to 60 seconds or until skins start to crack. Immediately dip in cold water. The skins should slip off easily. Removing the seeds and veins of hot peppers lessens the heat of the salsa you are preparing.
Fiesta Salsa Makes about 4 pints (16 oz) of salsa What you need: Fresh tomatoes, finely diced (4 lbs or about 12 medium) 9 cups White vinegar (5% acidity) 6 Tbsp Ball brand Fiesta Salsa (mix well before measuring) 1/2 cup ® Ball brand Pint (16 oz) Glass Preserving Jars with Lids and Bands ® 4 What you do: Pre-Heat Your Empty Jars 1. REMOVE Inner Pot from Appliance. Remove Rack; set aside. Fill Inner Pot with warm tap water to fill line. Return Inner Pot to Appliance.
Preserve Your Salsa 1. UNLOCK and open Appliance Lid. 2. REMOVE one hot jar. Close lid, but do not lock, to keep remaining jars hot. Ladle hot salsa into hot jar, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe any salsa from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight. Return filled jar onto Rack in Inner Pot. 3. REPEAT step 2 until all jars are filled with salsa and returned to Inner Pot. Close and lock Lid. 4.
Traditional Salsa Makes about 6 half pints (8 oz) or 4 pints (16 oz) of salsa What you need: Fresh tomatoes, diced, seeded, peeled, cored 6 Half Pints (8 oz) or 4 Pints (16 oz) 5-1/4 cups 7 cups Green onions, sliced 4-1/2 6 Jalapeño peppers 1-1/2 2 Cloves garlic, minced White vinegar (5% acidity) Lime juice Hot pepper sauce Minced cilantro Salt Ball brand Glass Preserving Jars with Lids and Bands ® 3 4 1/3 cup 1/2 cup 1-1/2 tbsp 2 tbsp 3 drops 4 drops 1-1/2 tbsp 2 tbsp 1-1/2 tsp 2 tsp
Recipes Make Your Salsa 1. COMBINE all ingredients in a large saucepan. 2. HEAT to a boil. Reduce heat and simmer for 15 minutes. Preserve Your Salsa 1. UNLOCK and open Appliance Lid. 2. REMOVE one hot jar. Close lid, but do not lock, to keep remaining jars hot. Ladle hot salsa into hot jar, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot salsa. Wipe any salsa from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight.
Bruschetta in a Jar Makes about 6 half pints (8 oz) of bruschetta What you need: Plum (or globe) tomatoes, chopped, cored, drained (about 3-1/2 lbs or 11 medium) 7-3/4 cups Garlic, finely chopped 4 cloves Dry white wine 1 cup White wine vinegar 1 cup Water 1/2 cup Granulated sugar 1-3/4 tbsp Dried basil 1-3/4 tbsp Dried oregano 1-3/4 tbsp Balsamic vinegar 1-3/4 tbsp Ball® brand Half Pint (8 oz) Glass Preserving Jars with Lids and Bands 6 Quick Tip No need to de-seed or
Recipes Make Your Bruschetta 1. COMBINE garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar in a large stainless steel saucepan. 2. BRING mixture to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and boil gently for 5 minutes, until garlic is heated through. Remove from heat. Preserve Your Bruschetta 1. UNLOCK and open Appliance Lid. 2. REMOVE one hot jar. Close lid, but do not lock, to keep remaining jars hot.
Salsas - Recipe Kickstarters Homemade salsas kick up simple steak, salads and dressings. Creamy Salsa Dressing Serve this over your favorite salad, taco salad or as a dip for vegetables and chips. It also works great as a sauce for grilled chicken or burgers. 1. Shake 1/3 cup Fiesta Salsa (page 72) in 8 oz Ball® brand jar with 3 tbsp each of nonfat plain yogurt, light mayonnaise and chopped fresh cilantro.
Bruschetta New Potato Salad Bruschetta New Potato Salad Update your potato salad repertoire with this lighter-style bruschettabased salad. It’s perfect with grilled chicken, steak and even burgers. 1. Toss 1 lb. cubed cooked new potatoes with 1/3 cup Bruschetta in a Jar (page 76). 2. Gently stir in 1/4 cup sliced green onions, 1/4 cup halved Kalamata olives and 2 tbsp chopped fresh basil. Garnish with shaved Parmesan cheese.
Kosher Dill Pickles Bread & Butter Pickles Dill Sandwich Slices 80
Pickles What is pickling? Pickling is the process of preserving food, especially cucumbers and vegetables, in a high-acid (vinegar) solution, often with spices added for flavor. Cucumber pickles are the most common, with the dill flavor variety being the most popular. Choosing the best pickling cucumber is the foundation for the best (and crispest) pickles. Here are some helpful hints: Be sure to use unwaxed cucumbers suitable for pickling, such as Kirby’s, that are no longer than 6 inches.
Kosher Dill Pickles Makes about 4 pints (16 oz) or 3 quarts (32 oz) of pickles What you need: Pickling cucumbers 4 Pints (16 oz) or 3 Quarts (32 oz) 3-1/2 lbs (about 14) 5-1/4 lbs (about 21) 2 cups 3 cups 1 cup 1-1/2 cups 1/4 cup 1/4 cup + 2 Tbsp 4 3 Water Vinegar (5% acidity) Ball brand Kosher Dill Pickle Mix ® Ball® brand Glass Preserving Jars with Lids and Bands What you do: Pre-Heat Your Empty Jars 1. REMOVE Inner Pot from Appliance. Remove Rack; set aside.
Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rim of the jar. Center new lid on jar. Twist on band until fingertip tight. Return filled jar onto Rack in Inner Pot. 3. REPEAT step 2 until all jars are filled with pickles and returned to Inner Pot. Close and lock Lid. 4. PRESS Pickles then press Recipe 2 Press Start to begin preserving. . 5. THE APPLIANCE will start sensing your recipe, indicated by the orange Sensing light.
Bread & Butter Pickles Makes about 4 pints (16 oz) or 3 quarts (32 oz) of pickles What you need: 4 Pints (16 oz) or 3 Quarts (32 oz) Pickling cucumbers 3-1/2 lbs (about14) 5-1/4 lbs (about 21) Vinegar (5% acidity) 2-1/2 cups 3-3/4 cups Granulated sugar 2-1/2 cups 3-3/4 cups 1/4 cup 1/4 cup + 2 Tbsp 4 3 Ball brand Bread & Butter Pickle Mix ® Ball® brand Glass Preserving Jars with Lids and Bands What you do: Pre-Heat Your Empty Jars 1. REMOVE Inner Pot from Appliance.
Preserve Your Pickles 1. UNLOCK and open Appliance Lid. 2. REMOVE one hot jar. Close lid, but do not lock, to keep remaining jars hot. Pack pickle slices into hot jar, leaving 1/2-inch headspace. Ladle hot pickling liquid over pickle slices, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rim of the jar. Center new lid on jar. Twist on band until fingertip tight. Return filled jar onto Rack in Inner Pot. 3.
Dill Sandwich Slices Makes about 4 pints (16 oz) of pickles What you need: Pickling cucumbers (about 4 to 5 lbs), trimmed, sliced (1/4-inch lengthwise) 10-2/3 cups Pickling spice 2-1/2 tbsp Cider vinegar 3-1/4 cups Water 3-1/4 cups Granulated sugar 2/3 cup Ball brand Salt for Pickling & Preserving 1/2 cup Bay leaves, divided 4 Garlic, divided 4 cloves Mustard seeds, divided 2 tsp Fresh dill (use yellow flower head), divided 4 heads ® Ball® brand Pint (16 oz) Glass
Recipes Make Your Pickles 1. TIE pickling spice in a square of cheesecloth, creating a spice bag. 2. COMBINE vinegar, water, sugar, pickling salt and spice bag in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. 3. REDUCE heat and boil gently for 15 minutes, until spices have infused the liquid. Discard spice bag. Preserve Your Pickles 1. UNLOCK and open Appliance Lid. 2. REMOVE one hot jar.
Pickles - Recipe Kickstarters Pickles add a kick of flavor; try these easy appetizer, sandwich and entrée ideas. Peanut Butter-Pickle Crackers It may seem like an odd pairing, but peanut butter and pickles is a surprisingly good combo. The snap of a good garlic dill adds a savory note to the creamy nut butter, while the sweetness of a bread and butter pickle adds a nuance that jelly just can’t match. 1. Spread creamy or crunchy peanut butter over your favorite crackers. 2.
Grilled Salmon with Bread & Butter Pickles Grilled Salmon with Bread & Butter Pickles Sweet and crunchy bread and butter pickles complement the sweet taste of grilled salmon. 1. Grill 4 salmon fillets brushed with oil over medium heat or coals 5 to 7 minutes or until fish just begins to flake, turning once. 2. Serve on a bed of Bread & Butter pickles accompanied by a tartar sauce of 1/2 cup mayonnaise mixed with 2 tbsp chopped Bread & Butter Pickles (page 84) and 1 tbsp minced onion.
Barbeque Sauce Italian-Style Tomato Sauce Basic Tomato Sauce 90
Sauces Homemade pasta sauce has never been easier or more delicious with Ball® brand Italian-Style Pasta Sauce Mix. Just add tomatoes! See recipe on page 92. Globe (round) and oblong (plum or paste) tomatoes are both suitable for canning sauces. Ball® brand ItalianStyle Pasta Sauce Mix Round tomatoes are noted for their juicy eating quality, but they require extra cooking to reach the thicker sauce consistency.
Italian-Style Pasta Sauce Makes about 4 pints (16 oz) of sauce What you need: Tomatoes (about 24 medium) 8 lbs Ball brand Italian-Style Pasta Sauce Mix (mix well before measuring) 2/3 cup ® Ball brand Pint (16 oz) Glass Preserving Jars with Lids and Bands 4 ® What you do: Recipes Make Your Sauce 1. WASH tomatoes. Peel skins, remove cores and puree in food processor until smooth consistency. 2. COMBINE puree and mix in large saucepan. Heat to a boil.
Preserve Your Sauce 1. UNLOCK and open Appliance Lid. 2. REMOVE one hot jar. Close lid, but do not lock, to keep remaining jars hot. Ladle hot sauce into hot jar, leaving 1/2-inch headspace. Remove air bubbles. Wipe any sauce from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight. Return filled jar onto Rack in Inner Pot. 3. REPEAT step 2 until all jars are filled with sauce and returned to Inner Pot. Close and lock Lid. 4.
Basic Tomato Sauce Makes about 4 pints (16 oz) or 3 quarts (32 oz) of sauce What you need: 4 Pints (16 oz) or 3 Quarts (32 oz) 10 lbs 15 lbs Ball brand Citric Acid*, divided 1 tsp 1-1/2 tsp Salt (optional), divided 2 tsp 3 tsp 4 3 Ripe tomatoes ® Ball brand Glass Preserving Jars with Lids and Bands ® *You may use bottled lemon juice in place of Citric Acid. You will need 4 tbsp bottled lemon juice, divided, for 4 pints or 6 tbsp, divided, for 3 quarts.
volume is reduced by at least one-third for a thin sauce. For a thicker sauce, cook until reduced by half. When you have about 20 minutes left, begin pre-heating your jars. Pre-Heat Your Empty Jars 1. REMOVE Inner Pot from Appliance. Remove Rack; set aside. Fill Inner Pot with warm tap water to fill line. Return Inner Pot to Appliance. Place Rack back into Inner Pot. Place empty jars onto Rack in Inner Pot. Set preserving lids and bands aside in your work space. Close and lock Appliance Lid. 2.
Barbeque Sauce Makes about 4 pints (16 oz) of sauce What you need: Tomatoes, chopped, cored, peeled (about 10 to 12 lbs) Finely chopped onions (about 5 to 6 medium) 26-2/3 cups 2-2/3 cups Garlic, finely chopped 4 cloves Hot pepper flakes 1-1/3 tbsp Celery seeds 1-1/3 tbsp Lightly packed brown sugar 2 cups White vinegar (5% acidity) 2/3 cup Bottled lemon juice 1/4 cup Salt 2-2/3 tbsp Ground mace (or ground nutmeg) 2 tbsp Dry mustard 1-1/3 tbsp Ground ginger 1-1/3 t
Quick Tip To peel tomatoes, make an “X” on the bottom of tomatoes using a knife. Plunge in boiling water for 30 to 60 seconds, or until skins start to crack. Dip into cold water and slip off skins. Pre-Heat Your Empty Jars 1. REMOVE Inner Pot from Appliance. Remove Rack; set aside. Fill Inner Pot with warm tap water to fill line. Return Inner Pot to Appliance. Place Rack back into Inner Pot. Place empty jars onto Rack in Inner Pot. Set preserving lids and bands aside in your work space.
Sauces - Recipe Kickstarters Savory sauces bring flavor, as well as a little kick, to this appetizer, side and entrée dish. Italian-Baked Cheese This warm appetizer works well for parties or buffets. It can be prepared ahead of time but should be baked right before serving. Brie or other soft cheese can be substituted for the goat cheese. 1. Roll 1 log of goat cheese in chopped fresh rosemary; place in small greased baking dish. 2.
Polenta with Italian-Style Pasta Sauce Polenta with Italian-Style Pasta Sauce This vegetarian entrée takes only 5 minutes of hands-on work when prepared polenta is topped with home-canned pasta sauce. 1. Layer sliced pre-cooked polenta in a greased baking dish. 2. Pour 2 cups (1 pint jar) Italian-Style Pasta Sauce (page 92) over polenta and sprinkle with 1 cup of shredded mozzarella cheese. 3. Bake at 375°F for 25 to 30 minutes or until hot and cheese is melted.
Chicken with Tomato-Orange Sauce Homemade Strawberry Energy bars Reuben-Style Burger Honey-Basted Pork Chops with Grilled Peaches Shrimp Tacos with Pineapple-Mango-Chili Guacamole Salsa Cornmeal Pancakes with Sour Cream and Avocado Spiced Cupcakes with Cream Cheese Frosting 100
y Meal Creations I grew up in a family of canners. Some of my earliest memories are of my mother and grandmother plunging their arms into deep vats of cold water while peeling and pitting peaches that had been dunked into a steaming hot pot. My job was to fit those peaches into quart-sized Ball® brand canning jars, keeping them upright so they looked pretty from the outside. I can still smell the sweet ripe fruit, feel the hot steam and hear the chattering laughter that accompanied those days.
Jam & Jelly Meal Creations Homemade Strawberry Energy Bars Packed full of protein-rich nuts and seeds, these bars are a great source of energy any time of the day. Feel free to vary the nuts, seeds, dried fruit and jam to create your own individualized power bar.
Shrimp Tacos with Pineapple-Mango-Chili Guacamole You’ll love the ease of this 3-ingredient guacamole. It pairs perfectly with shrimp but is also great with chips and nachos.
Fruit Meal Creations Honey-Basted Pork Chops with Grilled Peaches Fresh-canned peaches bring the taste of summer to grilled chops anytime of the year. The honey-spiced canning syrup is utilized as a basting sauce adding not only flavor but also moisture to the meat and fruit.
Tomato Meal Creations Spiced Cupcakes with Cream Cheese Frosting These richly fragrant cupcakes filled with cinnamon, nutmeg and cloves have a secret ingredient: tomatoes. Similar to carrot and pumpkin cake, tomatoes add moisture, sweetness and flavor. No one will guess they’re the reason these cupcakes are so good.
Salsa Meal Creations Salsa Cornmeal Pancakes with Sour Cream and Avocado Serve these savory corn cakes for breakfast, lunch or dinner. Add a fried egg on top for an updated version of Huevos Rancheros.
Pickle Meal Creations Reuben-Style Burger The flavors of a great deli sandwich from corned beef to kosher dills are paired together in this burger.
Sauce Meal Creations Chicken with Tomato-Orange Sauce This classic tomato sauce flavored with orange will become a family favorite. Vary the herbs using chives, rosemary or thyme in place of the tarragon, if desired. What you need: 4 boneless skinless chicken breast halves 1-1/2 tbsp extra-virgin olive oil, divided 2 tbsp chopped fresh tarragon or 2 tsp dried 1/4 cup minced shallots 1/4 tsp salt 1/2 cup Basic Tomato Sauce (page 94) 1/4 tsp pepper 1/4 cup orange juice What you do: 1.
Frequently Asked Questions What is SmartPRESERVE™ Technology? SmartPRESERVE™ Technology is an energy efficient hybrid technology that automatically senses, and constantly monitors time and temperature optimized for each recipe. The automatic sensing technology also self-adapts the temperature and time based on the altitude of your location. The technology eliminates any guesswork, no more stove-top monitoring, and takes worries away.
How many jars fit in this appliance? The preserving recipes in this appliance are based on providing you the optimal experience for every batch of freshly made food you make. The table below recommends the number of jars to place in the Inner Pot of the Appliance per recipe batch – whether pre-heating empty jars or preserving your freshly made foods. The recipes included in this Recipe Book are written for these recommended yields.
After canning my jars of tomatoes, I noticed there was extra headspace in the jar. What happened? This could be caused by loss of liquid in the jar during the canning process, which is called siphoning. Packing your tomatoes too firmly or not leaving enough headspace can cause this to occur. To prevent liquid loss when canning your tomatoes and your fruits, be sure to follow the recipe packing instructions as stated and leave the proper amount of headspace.
Troubleshooting Guide General Preserving Observed Issue Seal fails. Use food immediately, refrigerate immediately or correct cause and reprocess within 24 hours. Jar seals, or appears to seal, and then unseals. If spoilage is evident, do not use. Food darkens in top of jar. My jam or jelly is too soft. Extra headspace in my jars of tomatoes or fruits after canning. 112 Cause What To Do Improper headspace. Use headspace recommended in recipe. Improper adjustment of band.
Appliance Observed Issue Cause What To Do The freshTECH Appliance will not turn on when I push the buttons. The cord is not fully plugged in. Ensure the cord is plugged in at both ends. Refer to page 9 for instructions. The Lid will not fully close or rotate and lock after the Pre-Heat stage. After the Pre-Heat stage, steam is emitted from the hot water inside the cooking pot. This results in a pressure build up when trying to close the Lid.
Observed Issue The Display is showing Error “E9”. Cause What To Do The Lid was not locked. Ensure the Lid was locked properly. See User Manual. Cold water was added to the Inner Pot and filled to the indicated fill line. Always add hot tap water to indicated fill line on the Inner Pot. Cold food product was filled into the hot jars instead of hot food product. Always follow the recipes provided in the included Recipe Book.
Care and Cleaning Instructions WARNING! As with any cooking appliance, metal parts - and even some plastic parts - can become extremely hot to touch. Always let the appliance cool completely – usually 20 to 30 minutes – before cleaning. 1. ALWAYS unplug your Automatic Home Canning Appliance from the power source once you have completed preserving your foods. Allow to cool before cleaning. 2.
1 Year Limited Warranty Hearthmark, LLC doing business as Jarden Home Brands, 14611 W Commerce Road, Daleville, IN 47334, warrants that for a period of one year from the date of purchase this product will be free from defects in material and workmanship. Jarden Home Brands, at its option, will repair or replace this product or any component of the product found to be defective during the warranty period. Replacement will be made with a new or remanufactured product or component.
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©2013 Hearthmark, LLC doing business as Jarden Home Brands. All rights reserved. Distributed by Hearthmark, LLC doing business as Jarden Home Brands, Daleville, IN 47334. Hearthmark, LLC is a subsidiary of Jarden Corporation (NYSE: JAH). and Ball® are trademarks of Ball Corporation, used under license. This product is not manufactured by, or affiliated with, Ball Corporation. U.S. 1-800-240-3340 Hours of Operation: Monday - Friday, 8:30am - 4:30pm EST Visit us online at www.freshTECHAutoCanner.
