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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. As soon as the needle reaches your "Zone's" green area, start your
processing time (see p. 4 for Indicator Knob Instructions).
12. DO NOT let the water continue to boil vigorously throughout
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" green area.
13.
When the processing time is finished, turn off the heat, remove the lid
(by tilting it away from you to avoid steam burns), and let stand for 5
minutes before removing jars. If the jars are removed immediately
from the canner after processing, that could increase the possibility
for breakage due to drastic temperature changes taking place too
quickly.
14.
Warning! The steam and water will be hot and can cause a
serious burn injury. Use extreme caution while using your
canner.
15. Use hot pads or a jar lifter to remove the jars from the canner. Place
the jars on a dry towel, cloth or cooling rack, in a draft-free area,
leaving 2 inches of space around all sides of the jars. Let cool for 12-
24 hours.
16. After cooling time is complete, remove the rings and check the seals
by depressing the center of the canning lid. If it pops back up, it is not
sealed. Reprocess within 24 hours or refrigerate immediately and eat
the contents within a few days. Store the sealed jars in a cool, dark
place.
7
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