User Manual

COOKING CHARTS & CANNING HINTS & TIPS

5150

CANNING HINTS & TIPS

Using your Pressure Cooker to can your favorite foods is like having an ecient

personal assistant in the kitchen with you! The process of cooking foods under

pressure in sealed containers is a time-honored and valued tradition and it is

an economical and highly nutritious endeavor. There is nothing like fruit and

vegetables, picked at the peak of ripeness, canned and ready for a cold winter’s

day! The hints and tips that follow are to help get you started; refer to canning

cookbooks and other resources for specic information and greater detail. Enjoy!

1. Use the water-bath method when canning in the Pressure Cooker.

Low-acid fruits and vegetables or high-acid fruits and vegetables are

recommended for canning in this Pressure Cooker.

2. Do not use this Pressure Cooker to can meat or seafood.

3. Do not use this Pressure Cooker to can at altitudes above 4,000 feet.

4. Use canning supplies that have been thoroughly cleaned and dried. Use

32-ounce jars or smaller sizes for canning in this Pressure Cooker. Do not

attempt to stack jars on top of each other or jam them together while in

the Pressure Cooker.

5. Prepare food and ll jars according to manufacturer’s instructions.

6. Dislodge any air bubbles in the jars by using a thin-bladed knife to release

trapped air between the jars and the food.

7. Place seals on jars, then close jar lids tightly on jars. Unscrew jars one-

quarter turn.

8. Place jars in the Inner Pot. If desired, place a clean cloth around the jars to

prevent touching.

9. Fill the Inner Pot with at least 6 cups of water. Check your canning resource

to ensure the water level is correct for the food being canned and the

water-bath process being utilized.

10. Secure the Lid and turn counterclockwise to lock it in place. Set the

Airtight/Exhaust Valve to Airtight.

11. Plug the Base into the outlet. Follow your food canning instructions to set

the Custom Time Mode needed for proper canning times.

12. When the Pressure Cooker has reached optimal pressure levels, the jars

will pressure seal.

13. When the cooking cycle is done, the Cooker will beep three (3) times and

automatically switch to Keep Warm. Press the Warm/Cancel Button to stop

the cycle. Allow the Pressure Cooker to naturally release pressure.

14. When the Pressure Release Valve drops, open the Lid and use canning

tongs to remove the hot jars. Cool and continue with recipe instructions as

directed by your recipe

15. If for any reason, the jars did not seal during pressure cooking, you will

note that within 1-2 hours, the lid jiggles or moves when tapped lightly

with a knife edge. If this happens, the jars did not seal. Remove lids and

refrigerate food immediately. Consume food within 2-3 days or freeze for

later use. Do not attempt to repeat the process with the food and jars.