NuWave Nutri-Pot 6Q Owner's Manual & Complete Recipe Book page 27

PRESSURE CANNING (Continued)
5. Place the Inner Pot in the base unit. Then put the Wire Rack in the bottom of the Inner
Pot. Place Filled, sealed Jars on Rack. Unit will hold up to 4-16 oz. jars (maximum).
Liquid Level
6. Pour hot water over the jars
and into the Inner Pot until the
water level reaches 1/4 of the
way up the sides of the jars.
For 4-16oz cans. This would
be about 6 cups of water.
When processing fewer jars,
more water would be needed.
7. After reading the Owner's Manual, put the lid on the base and lock in place.
Plug the unit into the wall outlet.
8. Press the "canning" button, the Pressure Cooker will default to 20 minutes.
To change pressure time, press the "time" button then adjust accordingly.
9. When the canning process is complete, the unit will shut off. Press the Pressure
Release Button to release the pressure. Once all the steam has escaped, carefully
remove the lid.
10. Using canning tongs, remove the hot jars and place them on a heat resistant
surface and allow to cool to room temperature.
11. When jars are thoroughly cool, remove the screw bands. The lids should be tightly
sealed to the jars and when pressed in the center they should not have any "give"
or springing motion. If they do, you cannot safely store this food for future use.
It must be reprocessed immediately or refrigerated and used within a few days.
12. Place the finished jars on shelves in a cool, clean, dry atmosphere. Properly
processed food will last for months and seasons. Jars, lids and screw bands are
reusable. Check all carefully for damage before reuse.
IMPORTANT: It is not recommended to use the NuWave Nutri-Pot Digital Pressure
Cooker as a canning device at altitudes of 2,000 feet above sea level or higher.
NOTES & TIPS:
• While the jars are cooling, you will hear the lids emit a faint clicking sound.
This sound indicates that the lids have properly sealed.
• You can check the seal on flat lids by pressing down with your thumb after they have
cooled for one hour or more. If the lid remains stiff with no movement, then the lids
have properly sealed.
• If the lids have not properly sealed after 2 hours of cooling, the pressure canning
process did not work. Should this happen, refrigerate or freeze the ingredients
and use within the standard use-by dates.
• Always use supplies specifically manufactured for the purpose of canning. For best
results, use mason jars that are no larger than 16 ounces. When pressure canning,
never stack the jars.
Use chart below. The canning function goes to a default of 20 minutes.
Pressure Canning Owner's Manual
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