Water Bath Canning At A Glance - Back to Basics WATER BATH CANNER Instruction Manual

To prevent personal injuries, read and follow all instructions and warnings.
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The steam is scalding hot, use extreme caution!
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Close supervision is necessary when this appliance is used by or near children.
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Do not leave unattended.
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Rubber or heat resistant gloves are recommended when handling the hot
canner.
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Never let the pan boil dry. If excessively overheated, like most cookware, the
bottom may warp or melt. Should melting occur, do not attempt to remove the
water pan from the burner until it has cooled.
•
Be extremely cautious of steam when removing cover. Lift cover slowly,
directing steam away from you and let water drip into canner.
Cover
Jar Rack
Water Pan
Keep your work area, all equipment and utensils clean. Your new canner should be
washed in warm, soapy water. Do not scour or use abrasive cleansers. Wash your
jars and check for nicks and cracks. Discard questionable jars. Use only clean lids
and rings. Follow the lid manufacturer's directions.
Always use fresh produce as desired: peel, core, chop, dice or puree. Remove
bruises or spots that may cause spoilage. Work quickly and prepare smaller batches
to prevent discoloration. If desired, soak fruits that darken easily, such as apples or
peaches, for approximately 10 minutes in a lemon juice bath of 5 tablespoons of
lemon juice per gallon of cold water.
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ATER ATH
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