7. Exhaust air from the canner and jars by adjusting heat to a relatively high setting to obtain a free flow of steam from the vent pipe. Consult the instruc- tion book which accompanied your range for recommended heat setting. Reduce heat to maintain a moderate steam flow. Allow steam to flow for
10 minutes.
8.Place pressure regulator on
vent pipe. Set burner at a relatively high heat setting, 
on most range burners, and
heat canner until pressure 
dial gauge registers desired pressure.
9.Processing time begins when pressure gauge registers the correct pressure. Adjust heat to maintain correct pressure on the dial gauge.
10.At end of processing time, turn burner to “OFF” and remove canner from heat source. Lift pressure canner to remove it from burner. Sliding cookware can leave scratches on stovetops.
11.Let pressure drop of its own accord, do not
is completely reduced. Attempting to speed the cooling of the canner may cause jar breakage.
12.When pressure has been completely reduced, remove pressure regulator from vent pipe and let canner cool for 10 minutes. Do not remove the pressure regulator until pressure is completely reduced and the air vent/cover lock has dropped. Always remove pressure regulator before opening the cover.
13.To remove cover, turn counter-
clockwise until cover hits stop. Cover handles will be beyond the body handles. If cover seems to stick or is hard to turn, do not force it open. Sticking may indicate that there is still pressure inside the canner. If in doubt about pressure being completely reduced, let the canner stand until cool before removing the cover.
14. Lift canner cover toward you to keep steam away from you when opening.
15. Remove jars from canner. Set jars apart on board or cloth away from draft to cool. When jars are cold, test seal, remove bands, wipe jars, label, date, and store in a cool, dry place.
CARE AND MAINTENANCE
1.The outside surface may be kept bright and shiny by cleaning with a good silver polish or simply by washing with soap and water. Iron and various minerals in water and foods may darken the inside of the canner but this discoloration will in no way affect food cooked. These stains may be removed by using a solution of water and cream of tartar. For each quart of water, use one tablespoon cream of tartar. Pour enough solution into the canner to cover the discoloration (do not fill over 2⁄3 full), then close cover securely. Place regulator on vent pipe and heat until 15 pounds pressure is reached. Remove canner from heat; allow canner to stand two to three hours. Remove regulator, open canner, and empty contents. Scour thoroughly with a soap impregnated steel wool cleaning pad; wash, rinse, and dry.
Due to the acidic nature of the water supply in some areas, deterioration of the interior surface of the canner body may occur. To minimize this effect, thoroughly scour the inside of the canner body with an abrasive cleanser at least once a year.
2.Each time the canner is washed, remove the sealing ring and wash in warm, sudsy water, rinse, dry, and replace in cover.
3.The air vent/cover lock may be removed for occasional cleaning or for replacing the small gasket (see page 4). Wash all parts in warm, sudsy water. Use a soft cloth or small nylon brush to clean the cover hole. The small gasket must be in place when reassembling the air vent/cover lock.
4.The overpressure plug can be removed for cleaning by pushing it out of its opening from the top of the cover. After cleaning, reinsert the plug by pushing the domed side of the plug into the opening from the underside of the cover, until the bottom edge is fully and evenly seated against the underside of the cover. When the overpressure plug is properly installed, the word (TOP) will be visible on the overpressure plug when viewing the outside of the cover.
Overpressure
Cover 
Plug
Top
Indented Portion
If the overpressure plug is ever forced out of its cover opening due to excess pressure while cooking or canning, it is important to call the Test Kitchen at
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