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All food used for canning should be poured 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.
Steps to Sterilization Before Canning
Wash the jars and rinse thoroughly.
Ensure there are no cracks or imperfections in the jars or lids.
Place the inner pot into the cooker base, then place the steam rack on the bottom of the
inner pot.
Place the jars on the steam rack. The pressure cooker will hold up to 4 x 16 oz. (500 mL) jars.
Fill the inner pot with 3 cups (750mL / 24oz) of warm water.
Place the lid on the cooker base and turn it clockwise to close it.
Connect the power cord to a 120V outlet. The cooker will enter standby mode.
Select Canning.
Touch the ‘Minute’ field to select it, then turn the central dial to adjust the time to 10
minutes. Ensure that the ‘Hour’ field displays ‘00’, otherwise touch the ‘Hour’ field and turn
the central dial until the display shows ‘00’. The display will read 00:10.
Touch the Pressure field to toggle between Low and Max pressure. Select Low Pressure.
The display will read “Low”.
Touch the Venting field to toggle between the venting options, and select QR.
Touch Start to begin. The pressure cooker will beep 3 times.
Note: Before selecting Start, the LCD will display the target temperature. Once Start has been
selected, the LCD will display the real-time cooking temperature.
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INSTANT TIP: What You’ll Need for Canning
• Steam Rack
• Jars
• Lids, Seals & Bands
• Canning Tongs
Canning - Sterilizing Jars
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