Victorio VKP1130 Stainless Steel Canner - Manual (Page 10)

8
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.
If the lid is removed during processing you will need to bring the canner
back up to heat and restart the processing time to ensure the jars are
processed correctly.
1. Fold the handles of the jar rack
inward, until they rest inside the rack.
Turn it over and place inside the pot
so the folded handles sit on the
bottom of the pot. (see diagram at
right).
2. Fill the stock pot with 3 quarts of
water. The water level should be just
below the top of the jar rack.
3. Preheat water to 140° F for raw-packed foods and to 180° F for hot-
packed foods.
4. Follow the directions in an approved canning guide to prepare and fill
the jars with the product you are going to process.
5. Place your prepared jars on the canning rack. It will hold 7 quarts or
8 pints.
6. Place the lid on the pot so the vent holes are towards the back and
you can easily read the indicator knob.
7. 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).
8. Turn your burner up so the water comes to a vigorous boil.
9.
As soon as the needle reaches your “Zone’s” green area, start your
processing time (see p. 4 for Indicator Knob Instructions). Be sure
your processing time is from an approved canning guide to ensure you
have a safe finished product. (The processing times for steam
canning are the same for water bath canning).
10.
DO NOT let the water continue to boil vigorously throughout