Use and Care Manual

CANNING RECIPES
FRESH GARDEN SALSA
Ingredients
7 cups of fresh tomatoes, peeled, cored, seeded and diced
6 green onions, sliced
2 or 3 jalapeno peppers, diced
4 cloves of garlic, minced
cup of vinegar
2 Tbsp lime juice
4 drops of hot pepper sauce
2 Tbsp fresh minced cilantro
2 tsp salt
Directions:
1. Sterilize canning jars and lids in boiling water for at least 10 minutes.
2. Combine all ingredients in a large saucepan.
3. Heat to a boil. Reduce heat and simmer 15 minutes.
4. Ladle hot salsa in to hot jars leaving 1/2 inch headspace. Remove air bubbles.
Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5. Following the instructions for How to use the Pressure Cooker for CANNING on
page 19 of this manual, process filled jars for 15 minutes.
6. When the unit has reached optimum pressure, it will begin to pressure-seal the
mason jars. The programmed time will begin to count down until it reaches zero.
7. When time has expired, the pressure cooker will beep 3-times and automatically
go to Keep Warm.
8. The Keep Warm indicator light will illuminate. This indicates the Pressure Cooker
is Naturally Releasing the pressure. (See Notes & Tips #5)
9. Open lid once pressure has completely released.
10. Carefully remove jars using special canning utensils or tools. CAUTION: Jars are
hot!
11. Set jars on a towel or cooling rack and allow to cool completely in a draft-free
location.
12. Check lids for seal after 24 hours. Lid should not flex up and down when center is
pressed.
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HOMEMADE DRIED APRICOT JAM
Ingredients
4 cups of dried apricots
4 cups of boiling water
1 tsp vanilla extract
1 1.75oz package of powdered fruit pectin
7 cups sugar
cup fresh lemon juice
Directions:
1. Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend
apricots, remaining water, and vanilla extract in a food processor, working in
batches, until blended but still slightly chunky.
2. Combine apricot mixture with pectin in a large pot over medium heat; cook until
just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2
minutes.
3. Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam
into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a
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