Presto 01/C13 How To Use And Care For page 5

10. Using a high setting on your stove, heat the canner until a steady flow of steam can be seen,
heard, or felt coming from the vent pipe (Fig. F). Allow this steam to flow for 10 minutes to vent,
or exhaust, all the air from the canner. Reduce the heat on your stove, if necessary, to maintain a
steady, moderate flow of steam.
11. Assemble the pressure regulator as described on page 2 so it will register the desired canning
pressure. See the specific canning recipe to determine the processing pressure.
12. Place the pressure regulator on the vent pipe. If the heat was reduced for venting, adjust it to a
high setting and heat the canner. As the pressure develops in the canner, the air vent/cover lock
will lift and lock the cover on the canner body.
The air vent/cover lock is a visual indicator of pressure inside the canner. When it is in the up
position (Fig. G), there is pressure in the canner. When it is in the down position (Fig. H), there is
no pressure in the canner.
13. The processing time begins when the pressure regulator begins to rock gently. Adjust the heat to
maintain a slow, steady rocking motion. To watch a video of a regulator maintaining this slow,
steady rocking motion, visit www.GoPresto.com/ppc/rocking.
If the pressure regulator stops rocking, it will be necessary to bring the pressure back to the correct
setting (the slow, steady rocking motion of the pressure regulator) and begin the processing
countdown from the beginning for the full amount of time.
14. At the end of the processing time, turn the burner off and remove the canner from the burner. Let
the pressure drop of its own accord. Do not attempt to speed the cooling of the canner; this can
cause jar breakage, liquid loss, and other problems.
Pressure is completely reduced when the air vent/cover lock and the overpressure plug have
dropped and no steam escapes when the pressure regulator is lifted.
15. When the pressure has been completely reduced, remove the pressure regulator from the vent
pipe and let the canner cool for 10 minutes. Do not remove the regulator until the pressure is
completely reduced and the air vent/cover lock has dropped. Always remove the regulator
before opening the cover.
16. To remove the cover, turn it counterclockwise until it hits the stop tab. The cover handles will be beyond the body handles. When
opening the cover, lift it toward you to keep any steam away from you.
CAUTION! If the cover seems to stick or is hard to turn, do not force it open. Sticking may indicate that there is still pressure
inside the canner. If in doubt about the state of pressure in the canner, let it stand until cool before removing the cover.
17. Using a jar lifter, remove the jars by lifting them straight up and out of the canner. Be careful not to tilt them, which may cause
liquid to siphon from them. Place the jars upright on a board or a towel, away from drafts. Allow them to cool naturally for 12 to
24 hours before testing the seal. See the "After Processing" information on pages 3 and 4.
NOTICE: If processing consecutive batches, be sure to check the water level in the canner after each batch. Add water as needed
to maintain 3 quarts of water in the canner at all times. If the canner boils dry and is left on a heated burner, or is heated while
empty, it may overheat, resulting in discoloration and/or warping of the canner bottom.
18. When canning is complete, allow the canner to cool completely before cleaning it.
Canner Storage
Store the canner in a dry place at temperatures above freezing. Invert the cover on the canner body. If you store the canner with the
cover locked on, unpleasant odors may form and/or the sealing ring may deform. The canner must be completely dry before storing.
Canner Body
• It is normal for the inside of the canner to discolor. This discoloration is not harmful. It is a result of the various minerals in the
water and foods interacting with the aluminum. To remove this discoloration, use a solution of 1 tablespoon cream of tartar for
every 1 quart of water. Pour enough solution into the canner to cover the discoloration, making sure the canner is not filled more
than ⅔ full.
Close the cover securely, place the pressure regulator on the vent pipe, and heat the canner until the pressure regulator begins to
rock. Remove the canner from the heat; allow it to cool until the air/vent cover lock drops. Remove the regulator, open the canner,
and empty the contents. Scour thoroughly with a steel wool soap pad; wash, rinse, and thoroughly dry.
Care and Maintenance
5
Fig. F
Fig. G
Fig. H