NuWave Nutri-Pot 13Q Owner's Manual & Complete Recipe Book page 21

PRESSURE CANNING (Continued)
5. Place the Inner Pot in the base unit.
Then put the Rack in the bottom of the
Inner Pot. Place filled, sealed jars on Rack.
Unit will hold up to four individual
16-oz. jars (maximum).
6. Pour hot water over the jars and into the
Inner Pot until the water level reaches
¼ of the way up the sides of the jars,
for four individual 16-oz 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 "canning", and the pressure cooker will default to 20 minutes.
To change pressure time, press "time" then adjust accordingly.
9. When the canning process is complete, the unit will shut off. Turn the
Pressure Release Switch to "Release" to release the pressure. Once all the
steam has escaped, carefully open and 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 1 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 on page 22. The canning
function goes to a default of 20 minutes.
Liquid Level
Owner's Manual
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