HOW to Pressure can Foods

As a safeguard against using canned foods which may be affected with spoilage that is not readily detected, boil all low acid foods and tomatoes for 10 minutes at altitudes below 1,000 feet. Extend the boiling time by 1 minute for each 1,000 foot increase in altitude.

Many times odors that cannot be detected in the cold product will become evident by these methods. If, after boiling, food does not smell or look right, discard it without tasting.

MASON JARS: While there are many styles and shapes of glass jars on the market, only Mason jars are recommended for home canning. Mason jars are available in ½ pint, pint, and quart capacities with threads on which a cap may be screwed. See the chart below for the jar capacity of your canner. Additional information may be obtained from the manufacturers of Mason jars.

CLOSURES FOR MASON JARS: The two-piece vacuum cap consists of a flat metal lid held in place with a screw band. A rubber compound on the underside of the lid forms a seal during processing. Follow the closure manufacturer’s directions for using the two-piece cap and for testing for a proper seal. If the closure has not sealed, completely reprocess or use the food immediately. Refer to the closure manufacturer’s directions for additional information.

CANNER JAR CAPACITIES FOR PRESSURE CANNING (MAXIMUM CAPACITY)

MODEL NO. beginning with	½ PINT	1 PINT	1 QUART

0175	12	10	7
0178	24	20	7

Please note: To double deck pint and half pint jars, see page 19.

IMPORTANT: Read carefully. Do not attempt to use your canner before reading these instructions.

Follow these step-by-step instructions for pressure canning in your canner. Prepare food according to the directions in specific recipe.

1.The first step in pressure canning is to assemble the can- ning equipment. Be sure your canner is thoroughly cleaned and working properly. Before each canning season, check the dial gauge for accuracy (see page 8, step 11). Also check the sealing ring, overpressure plug, and the rubber gasket of the air vent/cover lock. Replace these parts when they become hard, deformed, cracked, worn, pitted, or unusually soft (see page 8, step 13).

2.Check Mason jars for nicks, cracks, and sharp edges. Check screw bands for dents or rust. Use only jars, lids, and bands in perfect condition so an airtight seal may be obtained.

Wash and rinse jars, lids, and bands. Pour hot water into jars and set aside until needed. Follow closure manufacturer’s directions for bands and lids.

3.Select fresh firm food. Sort food according to size. Clean food thoroughly. Prepare according to recipe. Fill hot Mason jarspromptlywithfoodandliquidtorecommendedlevel.Allow ½-inch headspace for fruits. ALL vegetables and meats require 1-inch headspace due to expansion during processing.

Work out air bubbles with a clean nonmetallic spatula. Wipe sealing edge clean with a damp cloth.

Adjust bands according to closure manufacturer’s direc- tions.

4. P l a c e 3 q u a r t s o f boiling water, canning rack, and jars in canner. To prevent water stains on jars, add 2 tablespoons white vinegar to water in canner. Always use canning rack. Jars may break if set directly on bottom of canner.

5.Look through the vent pipe to be certain it is open before placing cover on canner. To clean the vent pipe, draw a pipe cleaner or small brush through the opening.

6.Place cover on can - ner, aligning the V mark on

the cover with the V mark on the body handle and lock securely by turning in the direction indicated to close (clockwise). Cover handles must be centered over body handles. Do not force beyond this posi- tion.

3-quart water line

Align the V mark on the cover with the V mark on the body handle.