Standard Size Pressure Canner
8 to 22 quarts (7.6 to 20.9 liters), with an 8 to 11 inch base (203 to 279 mm) and a 6 1/2" to 12 inch depth (165 - 305 mm).
Canning Tips:
•A flat base pan is preferred to one with a concave, convex or rippled base.
•When using two canners at the same time, use staggered burners. Do not block air to the burners. A flame needs the right amount of air for complete combus- tion.
•Use a cover on a canner when bringing the contents to a boil.
•Once the contents have reached a boil on HI, use the lowest flame possible to maintain the boil or pressure.
•Canning produces a large amount of steam. Take precautions to prevent burns.
Cooking Recommendations
Suggestions For Using the Recommendations
Use the chart on Page 21 through Page 23 as a guide. The settings you use will vary depending on the pans selected and the starting temperature of the food.
On the chart, the “Finish Setting” has been separated for the standard and ExtraLow burners. There may or may not be a change between the two burner settings.
The ExtraLow setting can be either a cooking or a holding setting.
Raise or lower the flame setting gradually. Allow time for the pan and the food to adjust to the new setting.
Surface Burner Cooking Recommendations
Food | Start Setting | Finish Setting Standard | Finish Setting ExtraLow® |
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| Burners | Burners |
BEVERAGES | MED – heat milk, cover | SIM – finish heating | XLO – keep warm, cover* |
Cocoa |
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BREADS | MED – preheat skillet | SIM to MED – cook | Same as Standard |
French Toast, Pancakes, |
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Grilled Sandwiches |
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BUTTER |
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| Allow 5 to 10 minutes to melt |
Melting |
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CEREALS | HI – cover, bring water to a | SIM to MED – finish cooking | XLO – to hold, cover* |
Cornmeal, Grits, Oatmeal | boil, add cereal | according to package direc- |
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| tions |
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CHOCOLATE |
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| XLO – allow 10 to 15 min- |
Melting |
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| utes to melt |
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| XLO – to hold* |
* It is recommended that | these foods be stirred occasionally. |
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