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10. Place the canning rack in the pressure canner and add the recommended
amount of hot water for hot pack canning. For cold pack canning, use
room-temperature water. Add 1 tbsp. of vinegar or cream of tartar to
prevent the water from staining the interior of the pressure canner.
11. Place the jars on the canning rack in the pressure canner. It does not
matter if the jars touch each other.
NB : the 21-litre pressure canner comes with two canning racks and allows one rack
to be placed above the other, making it possible to process 2 rows of 250 ml and
500 ml jars. Place one rack at the bottom of the pressure canner and the other on
the first row of jars -
12. Close the pressure canner. When properly closed, the lid and pot handles
are aligned.
13. Having removed the operating valve, place the pressure cooker on high
heat until steam begins to exit the steam release outlet. Continue letting
pressure cooker release steam for 10 min.
14. After 10 min., place the operating valve back on the steam release outlet.
15. When the operating valve begins to rock strongly, lower the temperature
such that the operating valve continues to only rock lightly.
WARNING: cooking times must be strictly adhered to and the pressure
canner should not be placed in a draft while cooking. Canning will take
around 45 to 60 min. in a large pressure canner filled to full capacity.
16. The cooking time begins when the operating valve starts to rock.
17. Once the cooking time is over, turn off the heat source and let the pressure
canner cool down.
WARNING: Do not rapidly cool the pressure cooker/canner by submerging
it in water or letting it stand under a tap of running water. Never remove
the operating valve to reduce pressure. 45 to 60 min. in a large pressure
cooker filled to full capacity.
18. Once the pressure has dropped completely, remove the operating valve
(A) with a fork -
WARNING: Steam may cause scalding and the operating valve may be
very hot. Protect your hands with oven mitts.
NB : You may hear a whistling noise when moving the operating valve. If no
steam exits the pressure cooker, this is caused by air re-entering the device.
19. Remove the jars with a jar tong. Place them on a hot plate/trivet or several
folded dish towels.
WARNING: Never place the hot jars on a cold or wet surface, this could
cause them to break.
20. Seal the jars if they do not seal automatically. Even if no liquid has
escaped during the canning process, seal the jar as it is. Do not add liquid,
Fig.
3b.
Fig. 6
Remove the lid carefully.
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