Advertisement
Quick Links
22QT ALUMINUM PRESSURE CANNER AND COOKER
WITH INDUCTION BOTTOM
ITEM: 99903
OWNER'S MANUAL AND SAFETY INSTRUCTIONS
SAVE THIS MANUAL: KEEP THIS MANUAL FOR SAFETY WARNINGS, PRECAUTIONS, ASSEMBLY,
OPERATING, INSPECTION, MAINTENANCE AND CLEANING PROCEDURES. WRITE THE PRODUCT'S
SERIAL NUMBER ON THE BACK OF THE MANUAL NEAR THE ASSEMBLY DIAGRAM (OR MONTH AND
YEAR OF PURCHASE IF PRODUCT HAS NO NUMBER).
Advertisement
Subscribe to Our Youtube Channel
Related Manuals for Barton 99903
Summary of Contents for Barton 99903
- Page 1 22QT ALUMINUM PRESSURE CANNER AND COOKER WITH INDUCTION BOTTOM ITEM: 99903 OWNER’S MANUAL AND SAFETY INSTRUCTIONS SAVE THIS MANUAL: KEEP THIS MANUAL FOR SAFETY WARNINGS, PRECAUTIONS, ASSEMBLY, OPERATING, INSPECTION, MAINTENANCE AND CLEANING PROCEDURES. WRITE THE PRODUCT’S SERIAL NUMBER ON THE BACK OF THE MANUAL NEAR THE ASSEMBLY DIAGRAM (OR MONTH AND...
-
Page 2: Safety Information
SAFETY INFORMATION The warnings, precautions, and instructions discussed in this manual cannot cover all possible conditions and situations that may occur. It must be understood by the operator that common sense and caution are factors which cannot be built into this product, but must be supplied by the operator. Read carefully and understand all instructioins before operatiing. - Page 3 SAFETY INFORMATION Your pressure canner cooks under pressure. Burns could result from boiling over if not used properly. Make sure that the pressure canner is properly closed before bringing it up to pressure. Always make sure that the valve is the decompression position before opening your pressure canner. ...
-
Page 4: Features And Parts
FEATURES AND PARTS Parts Name Quantity Parts Name Quantity Vent Pipe Safety Valve Pressure Dial Double Safety Valve Gauge Handle on Cover Canner Cover Handle on Body Safety Window Canner Body Cooking Rack Cover Lock Sealing Ring (Pressure Indicator) Removable Pressure Regulator Blockage Guard... - Page 5 BEFORE USING THE CANNER FOR THE FIRST TIME 1. Before using the canner for the first time, carefully read the instructions. Understand the general structure of the pressure cooker. 2. Wash the cover, body and sealing ring with warm, soapy water to remove any manufacturing oils. Rinse all parts with warm water and dry.
-
Page 6: Maintenance
MAINTENANCE 1. Fill the pressure canner with the food and the necessary amount of liquid for cooking and close the lid. 2. Put the Pressure Regulator in its place. 3. Make sure that the pressure canner is properly closed before starting to use it. 4. - Page 7 OF NOTE PLEASE READ THE FOLLOWING CAREFULLY THE MANUFACTURER AND/OR DISTRIBUTOR HAS PROVIDED THE PARTS LIST AND ASSEMBLY DIAGRAM IN THIS MANUAL AS A REFERENCE TOOL ONLY. NEITHER THE MANUFACTURER OR DISTRIBUTOR MAKES ANY REPRESENTATION OR WARRANTY OF ANY KIND TO THE BUYER THAT HE OR SHE IS QUALIFIED TO MAKE ANY REPAIRS TO THE PRODUCT, OR THAT HE OR SHE IS QUALIFIED TO REPLACE ANY PARTS OF THE PRODUCT.
- Page 8 RECIPES : STEWED TOMATOES Processing time: 15 mins Pressure: 11 pounds Yield: 4 pints 12-14pcs large tomatoes, quatered 1/2 cup roughly chopped onion 1/3 cup roughly chopped green bell pepper 2 teaspoons sugar 1 teaspoon canning salt SWEET CANNED CORN Processing time: 55 mins Pressure: 11 pounds Yield: 3 pints...
- Page 9 SPICED PICKLED BEETS Processing time: 30 mins Pressure: 11 pounds Yield: 4 pints 4 pounds firm unblemished beets, washed, trimmed, leaving the root intact as well as about 2 inches of the stems 3 cups thinly sliced white onion 2 cups sugar 2 1/2 cups distilled white vinegar 1 1/2 cups water 1 teaspoon cannning salt...
- Page 10 Processing time: 10 mins Pressure: 6 pounds Yield: 4 pints 6 pounds apples, washed, cored, peeled, and sliced or cubed into even bite-size pieces 2 cups sugar 1/2 cup Clear Jel 2 tablespoons freshly squeezed lemon juice 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg BLUEBERRY FILLING Processing time: 10 mins...
- Page 11 Processing time: 10 mins Pressure: 11 pounds Yield: 2 pints 3 cups grapes, rinsed 1 1/4 cups sugar CUBED PORK Processing time: 75 mins Pressure: 11 pounds Yield: 4 pints 3 pounds lean pork, trimmed of fat and cubed 1 quart water, tomato juice or broth 1 teaspoon canning salt or 4 cubes of bouillon BACON JAM Processing time: 75 mins...
- Page 12 1/2 cup sliced carrot 1/2 large yellow onion, chopped 1 cup fresh or canned and drained corn 1/2 cup chopped fresh cranberries 1 cup shreddred cooked turkey 1 cup Great Northern beans, cooked and drained 1 fresh sage leaf, or 1/2 teaspoon dried sage salt and pepper to taste MEXICAN CHICKEN SOUP Processing time: 60 mins...
Need help?
Do you have a question about the 99903 and is the answer not in the manual?
Questions and answers
New Barton aluminum canner is leaking around the handle. Lid is locked in position, don't know what to do about it