Victorio VKP1130 Stainless Steel Canner - Manual (Page 7)

5
Jar Sterilization
According to the USDA, all jams, jellies, juices and pickled products
processed for less than 10 minutes in a water bath canner should be filled
into sterile empty jars.
To sterilize empty jars after washing in soap and rinsing thoroughly,
submerge them, right side up, in a boiling-water canner with the rack
in the bottom. Fill the canner with enough warm water so it is 1 inch
above the tops of the jars. Bring the water to a boil, and boil 10 minutes
at altitudes of less than 1,000 ft. At higher elevations, boil 1 additional
minute for each additional 1,000 ft elevation. Reduce the heat under the
canner, and keep the jars in the hot water until it is time to fill them.
Remove and drain hot sterilized jars one at a time, saving the hot water in
the canner for processing filled jars. Fill the sterilized jars with food, add
lids, and tighten screw bands.
Indicator Knob Instructions
WARNING! Be careful where you place your lid. DO NOT set the
lid on top of hot burners or hot pans as this can cause the indicator
to give inaccurate readings or become damaged.
Your Victorio Canner has an indicator built
into the knob on the lid. This indicator tells
you when to start your processing time.
The indicator has 3 different “Zones”. The
zones are divided into altitude ranges. In
order to properly use the indicator, you will
need to know what your altitude is so that
you can determine which “Zone” you need
to use. If you don’t know your altitude
level, you can contact your local Extension
office (see the Troubleshooting Guide for
more information on p. 10).
Why do I need to know the altitude where I am canning?
Water boils at different temperatures as altitude increases, thus changing
the amount of time needed for processing a recipe. The correct
processing temperature is not reached until the water is boiling.
How does the indicator work?
The indicator measures the temperature of the steam inside the canner.