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Summary of Contents for Victorio VKP1145
- Page 1 Aluminum MULTI-USE CANNER VKP1145 Instruction Manual...
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Page 2: Table Of Contents
Troubleshooting Guide .............. 10 Notes ..................... 11 Recipes ..................12-17 Warranty/Contact Info ..........Back Cover *For the most up-to-date manual, or for more information regarding this product, visit our website at www.Victorio.info. Copyright © 2012 Victorio Kitchen Products. All Rights Reserved. -
Page 3: Canner Illustration
Victorio Aluminum Multi-Use Canner Model VKP1145 Your complete Multi-Use Canner includes the following items: Glass Lid, containing a Thermostat Knob Aluminum Stock Pot Stainless Steel Jar Rack... -
Page 4: Operating Precautions
-especially smooth top ranges– since they can be damaged. Check with the manufacturer of your cooktop before using your canner. Victorio Kitchen Products IS NOT responsible for damage of any kind to the range or cooktop as a result of using this canner. -
Page 5: Product Overview
Product Overview Congratulations on your purchase of a Victorio Multi-Use Canner! This manual will help you use your canner properly and understand its features. However, this manual is NOT a general guide to home canning. If you do not have a USDA approved home canning guide, visit their website at nchfp.uga.edu, for more information. -
Page 6: Care Instructions
○ Care Instructions Use a soft cloth and warm, soapy water to wash your Victorio Multi-Use Canner by hand before the initial use. This will help to remove any particles or residue from the factory. Then follow these simple care instructions to keep your canner clean: ... -
Page 7: Jar Sterilization
Your Victorio Canner has an indicator built into the knob on the lid. This indicator tells you when to start your processing time. -
Page 8: Canner Use Instructions
When the temperature inside the canner reaches the processing temperature (boiling) the indicator will reach the green area for your zone. You may also see steam escaping around the lid as another indicator that the canner is up to the correct temperature. NOTE: The “Zones”... - Page 9 9. Make sure you know which “Zone” you are in according to your altitude. If you do not, contact your local Extension office (see the Troubleshooting Guide for more information on p. 10). 10. Turn your burner on so the water comes to a vigorous boil. 11.
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Page 10: Steam Canning
Steam Canning: Processing times for boiling-water canners are the same for steam canners and can be used interchangeably. DO NOT let the canner boil dry. Check water level after each batch and add more if needed. DO NOT remove lid during processing. Removing the lid allows the steam to escape and the jars will no longer be at the correct temperature. -
Page 11: Processing Times
the entire processing time. This can cause leakage and breakage of jars. Slowly turn down your burner unit, watching the needle carefully, to keep it from continuing to rise further into your green area. You only need enough heat to maintain the temperature inside your pot and to keep the needle just inside your “Zone’s”... -
Page 12: Troubleshooting Guide
USDA, to give proper canning and food safety instructions to the public. You can find out more on our website, www.Victorio.info, or you can visit The University of Georgia’s online Cooperative Extension, where you can find your local Extension’s contact information,... -
Page 13: Notes
Notes ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________ ___________________________________________... -
Page 14: Recipes
Recipes All of the following recipes have been taken from the USDA’s Com- plete Guide to Home Canning. Spiced Apple Rings 12 lbs Firm Tart Apples (maximum diameter, 2-1/2 inches) 12 c. Sugar 6 c. Water 1-1/4 c. White Vinegar (5% Acidity) 3 tbsp Whole Cloves 3/4 c. - Page 15 Grapefruit & Orange Sections Quantity: An average of 15 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints—an average of about 2 pounds yields 1 quart. Quality: Select firm, mature, sweet fruit of ideal quality for eating fresh. The flavor of orange sections is best if the sections are canned with equal parts of grapefruit.
- Page 16 Blender Ketchup (Use an electric blender to eliminate the need for pressing or sieving). 24 lbs Ripe Tomatoes 2 lbs Onions 1 lb Sweet Red Peppers 1 lb Sweet Green Peppers 9 c. Vinegar (5% Acidity) 9 c. Sugar 1/4 c. Canning or Pickling Salt 3 tbsp Dry Mustard 1-1/2 tbsp Ground Red Pepper 1-1/2 tsp Whole Allspice...
- Page 17 Tomatillo Green Salsa 5 c. Tomatillos, chopped (or green tomatoes may be used) 1-1/2 c. Long Green Chilies, seeded and chopped 1/2 c. Jalapeño Peppers seeded and finely chopped 4 c. Onions, chopped 1 c. Bottled Lemon Juice 6 Cloves Garlic, finely chopped 1 tbsp Ground Cumin (optional) 3 tbsp Oregano Leaves (optional) 1 tbsp Salt...
- Page 18 Pickled Beets 7 lbs of Beets, 2 to 2-1/2-inch diameter 4 c. Vinegar (5% Acidity) 1-1/2 tsp Canning or Pickling Salt 2 c. Sugar 2 c. Water 2 Cinnamon Sticks 12 Whole Cloves 4 to 6 Onions, 2 to 2-1/2-inch diameter (optional) Yield: About 8 pints Procedure: Trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color.
- Page 19 Bread & Butter Pickled Jicama 14 c. Cubed Jicama 3 c. Onion, thinly sliced 1 c. Red Bell Pepper, chopped 4 c. White Vinegar (5% Acidity) 4-1/2 c. Sugar 2 tbsp Mustard Seed 1 tbsp Celery Seed 1 tsp Ground Turmeric Yield: About 6 pints Procedure: Combine vinegar, sugar and spices in a 12-quart Dutch oven or large saucepot.
- Page 20 Product Warranty Model VKP1145 - Multi-Use Aluminum Canner Warranty: 1 Year We are confident in the quality of our products and back up each one with a limited warranty for the length of time specified above. Should you experience any problems with your product, please contact our customer service department.
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