Fagor America FAGOR SPLENDID PRESSURE COOKER user manual Wire Rack Jar lifter Ladle Bubble freer

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spoil. Air is driven from the jar during heating, and as it cools, a vacuum seal is formed. The vacuum seal prevents air from getting back into the product, protecting it from microorganisms that could recontaminate the food.

Before You Begin: Recommended tools for Canning

•Wire Rack

•Jar lifter

•Ladle

•Bubble freer

•Jar Wrench

•Magnetic Lid wand

•Wide mouth funnel

-Additional Items

•Glass jars: Use only standard home canning jars. Also commonly referred as "Mason Jars"

•Canning Lids: These flat metal lids with sealing compound and a metal screw band

are the most popular type of lid for home canned products

NOTE: Fagor includes among its variety of products a 7-piece Home Canning Kit with Bonus Cookbook that includes the 7 recommended tools mentioned above (except the glass jars and canning lids). The wire rack included in the kit holds four half-pint jars. The Fagor Home Canning kit is sold separately from the 10 qt Pressure Cooker/ Canner. For more information on this kit, please call 1- 800-207-0806 M-F 9-5 pm EST.

1Jar selection, Preparation and Use: Examine jars and discard those with nicks, cracks and rough edges. These defects will not permit an airtight seal on the jar, and food spoilage will result. All canning jars should be washed in soapy water, rinsed well and then kept hot before use. This could be done in the dishwasher or by placing the jars in the water that is heating in your canner.

The jars need to be kept hot to prevent breakage when they’re filled with a hot product and placed in the canner for

10processing.

Jars processed in a boiling water bath canner for 10 minutes or more or in a pressure cooker will be sterilized during processing. Jars that will be filled with food and processed for less than 10 minutes in a boiling water bath canner need to be sterilized by boiling them for 10 minutes. NOTE: If you are at an altitude of 1000 feet or more, boil an additional minute for each 1000 feet of additional altitude. See below for canning methods and recipe timing.

2Lid selection, preparation & use The common self-sealing lid consists of a flat metal lid held in place by a metal screw band during processing. The flat lid is crimped around its bottom edge to form a trough, which is filled with a colored gasket material. When jars are processed, the lid gasket softens and flows slightly to cover the jar-sealing surface, yet allows air to escape from the jar.

It is best to buy only the quantity of lids you will use in a year. Never reuse lids. To ensure a good seal, carefully follow the manufacturer’s directions in preparing lids for use. Examine all metal lids carefully. Do not use old, dented, or deformed lids or lids with gaps or other defects in the sealing gasket.

Follow the manufacturer’s guidelines enclosed with or on the box for tightening the jar lids properly.

•If screw bands are too tight, air cannot vent during processing, and food will discolor during storage.

•Over-tightening also may cause lids to buckle and jars to break, especially with pressure-processed food.

•If screw bands are too loose, liquid may escape from jars during processing, seals may fail, and the food will need to be reprocessed.

Do not retighten lids after processing jars. As jars cool, the contents in the jar contract, pulling the self-sealing lid firmly against the jar to form a high vacuum.