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About Canning
The Canning Smart Programme is a pressure cooking function based on traditional
canning principles. Following proper canning processes, canning can be an easy,
economical way to preserve quality food at home.
The Pro Plus uses 2 pressure canning settings:
Low
Perfect for canning high-acid fruit, including sauces, jams and chutneys.
Store your amazing vegetarian sauces and high-acid vegetables, as
Max
well as low-acid foods such as sauces and soups containing meat.
Recipes must be closely followed when canning. Modifying cooking times,
ingredients or temperatures can be dangerous. Use the exact time, temperature/
pressure and method specified in the recipe to protect the food from harmful
bacteria, molds and enzymes.
Improper canning may cause preserves to spoil, which may result in illness. Do
not pressure can at altitudes above 2000m (6600ft).
Sterilising jars for canning
Your preserves must be placed into sterile, empty jars.
Always check your jars, lids, and seals for chips and other imperfections.
Sterilization of jars should occur just before filling. Excess contact with the air
should be avoided for safe canning.
01 Wash the jars with hot water and dish
soap, then rinse them thoroughly.
02 Place the cooking pot into the cooker
base, then lay the steam rack on the
bottom of the cooking pot.
03 Place the jars on the steam rack.
The pressure cooker will hold up to
4 x 500 mL jars.
CAUTION
NOTICE
04 Fill the cooking pot to the first line (1)
with water.
05 Follow steps 03 to 07 in Pressure
Cook, Rice and Canning to
programme the following:
a. Pressure level: Low
b. Time: 10 minutes (00:10)
c. Venting method: Quick
06 Touch Start to begin sterilisation.
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