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STERILIZE YOUR EQUIPMENT

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Wash & Inspect Your Gear
Wash jars and lids in hot, soapy water. Make sure you visually inspect them before each use; look for cracks or uneven rims that may hinder the sealing process.


Keep Jars Warm & Clean
Keep jars hot until ready to be filled (the same goes for the lids and rings). To do this, place the clean lids, rings and jars upside down in a large pot filled 2 inches (5 cm) deep with hot water. Alternatively, leave the jars and lids in the dishwasher after running it.


Fill Jars & Remove Air Bubbles
Using your funnel, fill jars with food, leaving at least 1 inch (3 cm) of headspace between the food and the rim of the jar. Use a nonmetallic spatula to press the food against the inside walls of the jar, thus removing any air bubbles.


Wipe & Tighten
Wipe any food off the rims of the jars and center a clean lid on top of the jar. Screw the ring on and tighten, but not too much; overtightening may prevent air from escaping, thus creating a vacuum seal inside the jar.

PRESSURE CANNING METHOD

Exhaust Air from Canner

Place the pressure canner’s included rack at the bottom of the canner* and cover with about 2 inches (5 cm) of water. Place the jars on top of the rack and lock the canner’s lid on, but don’t shut the vent pipe yet. Bring to a boil and allow steam to escape through the vent pipe for 10 minutes.


*Placing the jars directly on the bottom of the canner without the rack may result in cracking.


Pressure Build-up & Processing the Jars

After 10 minutes of letting steam escape through the vent in a steady, moderate flow, you may now close the vent and let pressure build inside the canner. Continue heating until the pressure gauge registers the desired pressure level. Actual processing of the jars only begins once the right pressure level has been achieved; processing time will vary  Depending on the recipe.

Turn Off the Heat & Let Sit to Stabilize
Once the required processing time is up, turn off the heat and let the pressure inside the canner go back to zero. Do not open the vent yet, and do not try to speed up the cooling process by
adding cold water.

Once the pressure is down to zero, open the vent and wait for 5 more minutes, then carefully remove the canner’s lid, keeping your face as far as possible from the canner. Using tongs or the canning rack, carefully remove the jars from the canner and place them standing up on a clean towel. Let the jars cool, upright and undisturbed, for 24 hours. Do not press the lids!


Quality Control & Labelling
Once the 24-hour cooling period has passed, check each jar for faulty sealing by pressing the center of each lid. The lids should be slightly curved inward. Any unsealed jars should either be refrigerated (and their contents consumed quickly)
or re-processed. Sealed jars can be labelled with the date and contents and put away!