Summary of Contents for Granite Ware F0730
- Page 1 Pressure Canner And Pressure Cooker/Steamer Instruction Manual and User Guide © 2013 Columbian Home Products, LLC www.columbianhp.com...
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Page 2: Table Of Contents
TABLE OF CONTENTS 1. Important Safeguards……………………………………………. 2. Your New Pressure Canner……………………………………… 3. Component Part Descriptions …………………………………… 4. Replacement Parts………………………………………………... 5. Before Using Your New Pressure Canner……………………….. 6. Pressure Canning General Information…………………………... 7. Canning at Altitude: Adjustment Guide………………………….. 8. Using Your Pressure Canner……………………………………… 10 9. -
Page 3: Important Safeguards
This GraniteWare® product is a listed appliance. The following Important Safeguards are recommended. IMPORTANT SAFEGUARDS When using pressure cookers, basic safety precautions should always be followed: 1. Read all instructions. 2. Do not touch hot surfaces. Use handles or knobs. 3. -
Page 4: Your New Pressure Canner
YOUR NEW PRESSURE CANNER This GraniteWare® canner/cooker/steamer is a large capacity pressure vessel designed for home canning your favorite fruits, vegetables, meats and poultry. Because of its hard anodized finish – a high-end cookware feature – the canner can also be used as a pressure cooker and steamer with outstanding results and no adverse affects on the taste or color of your food. -
Page 5: Component Part Descriptions
1. ADJUSTABLE 3-PIECE PRESSURE REGULATOR The Pressure Regulator controls the pressure inside the canner. When normal operating pressure is reached, the pressure regulator will begin to rock. Gradually lower the heat as necessary to maintain the pressure. Correct pressure is indicated by a consistent gentle rocking of the pressure regulator. - Page 6 3. BACK-UP SAFETY VALVES Two (2) additional safety valves are found on the top of the lid. One black cap safety valve is set to go off as back-up pressure release if the main pressure regulator fails or is clogged. The second safety valve is all metal and will exhaust residual pressure while sounding a whistling alarm.
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Page 7: Replacement Parts
6. STEAMER INSERT The steamer insert fits into the stepped portion of the canner about 1/3 the way up from the bottom. Use the steamer insert to hold foods out of the cooking liquid. The GraniteWare® canner/cooker/steamer can handle all your large capacity steaming needs –... -
Page 8: Before Using Your New Pressure Canner
BEFORE USING YOUR NEW PRESSURE CANNER 1. Pull the lid gasket sealing ring out from the underside of the lid. The sealing ring will come out easily from the lid groove. 2. Wash the pressure canner body, lid and sealing ring in hot soapy water to remove any excess manufacturing residue. -
Page 9: Canning At Altitude: Adjustment Guide
safety. The time needed to destroy bacteria in low-acid canned food ranges from 20 to 160 minutes. The exact time depends on the type of food, the way it is packed into jars, and the jar size. We suggest you always follow the most recent USDA recommendations. The National Center for Home Food Preservation has a complete listing of current USDA recommendations at http://nchfp.uga.edu/publications/publications_usda.html... -
Page 10: Using Your Pressure Canner
USING YOUR PRESSURE CANNER IMPORTANT: Read and save these instructions. Do not attempt to use your canner before reading and understanding these instructions. Follow these pressure canning step-by-step instructions when using this canner. Always follow recipe directions and prepare food according to the specific directions in the recipe. 1. - Page 11 5. With the Pressure Regulator removed from the lid, hold the lid up to the light and look through the vent pipe. Be sure the vent pipe is clear from any obstructions. If it is not perfectly clear, clean the vent pipe with a larger sized paper clip.
- Page 12 8. Vent the canner (also called “exhausting” the canner). As the water boils inside the canner, the “empty” space becomes a mixture of air and steam. The temperature of a steam/air mixture is lower than the temperature of pure steam. Venting eliminates (“exhausts”) the air so processing takes place in a pure steam environment.
- Page 13 10. Processing time begins when the Pressure Regulator begins to rock gently. Lower the heat setting of the burner to maintain a slow, steady rocking of the pressure regulator. Steam will escape as the pressure regulator rocks gently in place. This is normal and how the unit should work.
- Page 14 15. Lift the canner lid up and toward you. Use the lid like a shield to make sure the residual steam inside the canner goes away from you when opening. 16. Remove jars from canner using a GraniteWare® jar lifter or similar tool. Set jars upright on a cutting board or dish cloth and away from any drafts to cool.
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Page 15: Cleaning And Maintenance
Replacement Part Guide on page 16. MODEL NUMBER & COMPANY INFORMATION This Granite·Ware® Pressure Canner, model # F0730/F0731, is marketed by Columbian Home Products, LLC. Terre Haute, IN 47804. Visit us online at www.columbianhp.com... -
Page 16: Replacement Part Guide
REPLACEMENT PART GUIDE Use the following part numbers when contacting an authorized replacement parts re-seller as listed on page 7. These parts fit GraniteWare® Pressure Canner models F0730 or F0731. Any other servicing shall be performed by an authorized service representative. -
Page 17: Usda Food Classifications & Cooking Times
USDA FOOD CLASSIFICATIONS AND RECOMMENDED COOKING TIMES High-Acid Foods Process PSI (pounds Time per square inch Pack (minutes) of pressure) Food Type Method Under Over Pint Quart 1,000 1,000 Jars Jars Apples 5 lb 10 lb 5 lb 10 lb Apricots 5 lb 10 lb... - Page 18 Low-Acid Foods PSI (pounds per square Process Time inch of Pack (minutes) pressure) Food Type Method Under Over Pint Quart 1,000 1,000 Jars Jars Artichokes 10 lb 15 lb 10 lb 15 lb Asparagus 10 lb 15 lb 10 lb 15 lb Beans or Peas (shelled, dried) 10 lb...
- Page 19 Pumpkin 10 lb 15 lb 10 lb 15 lb Spinach (and other greens) Canning is not recommended. Best Squash (summer) eaten fresh.. Squash (winter) 10 lb 15 lb Vegetable Soup 10 lb 15 lb * Caution: Process 100 minutes if soup contains seafoods Poultry, Red Meats and Seafood Process...
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Page 20: Additional Recipe And Information Resources
ADDITIONAL RECIPE AND INFORMATION RESOURCES There are many sources of home canning recipes and information available from various sources. Here are some of our favorite resources for home canning and food preservation information, recipes and helpful hints and tips. Ball Blue Book: Guide to Preserving United States Department of Agriculture (USDA) http://nchfp.uga.edu/publications/publications_usda.html Steps to Success in Home Canning: University of Missouri Extension...