Use and Care Manual

CANNING RECIPES
knife or a thin spatula around the insides of the jars after they have been filled to
remove any air bubbles. Wipe the rims of the jars with a moist paper towel to
remove any food residue. Top with lids, and screw on rings.
4. Place a rack or trivet in the bottom of the pressure cooker cooking pot and fill
halfway with water. Carefully lower the jars into the pot using a holder. Leave a
2-inch space between the jars. Pour in more boiling water if necessary until the
water level is at least 1 inch above the tops of the jars.
5. Follow the instructions for How to use the Pressure Cooker for CANNING on
page 19 of this manual and process sealed jars for 10 minutes in a boiling water
bath.
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!
Place onto a cloth-covered or wood surface, several inches apart, until cool, about 1
hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight
(lid does not move up or down at all). Store in a cool, dark area.
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