Victorio VKP1130 Stainless Steel Canner - Manual (Page 11)

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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.
11. 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.
12. Warning! The steam and water will be hot and can cause a
serious burn injury. Use extreme caution while using your
canner.
13. 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.
14. 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.
Processing Times
Processing times for boiling-water canners are the same for steam
canners and can be used interchangeably. The only time difference
is how long it takes to get the water up to temperature depending on
which method you choose to use.
Processing times will vary based upon the product that is being canned
and the recipe that is used. Please refer to the USDA’s website for
approved canning guides and recipes, nchfp.uga.edu. A few USDA
approved recipes have been attached to the end of this manual.