Power Quick Pot Y4D-36 Owner’s Manual

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Canning Guide

• Do not use over-ripe fruit. Bad quality fruit

degrades with storage.

• Do not add more low-acid ingredients (such as

onions, peppers, garlic) than specified in recipe.

Doing so may result in an unsafe product.

• Do not over-season with spices. Spices tend

to be high in bacteria and may make canned

goods unsafe.

• Do not add butter or fat. Fats don’t store well

and may increase the rate of spoilage.

• Use only USDA recommended thickeners –

never use flour, starch, pasta, rice, or barley.

• Add acid (lemon juice, vinegar, or citric acid)

when directed in the recipe – especially

to tomato products. If necessary, add sugar

to balance the tart taste.

Your Power Quick Pot is designed

to accommodate a specic number of pint sized

jars per session. Jars with self-sealing lids

are suggested for use.

JAR CLEANING

Always wash empty jars in hot water with soap -

either by hand or in dishwasher. Rinse thoroughly.

Scale or hard water lms on jars are easily removed

by soaking jars for several hours in a solution

containing 1cup vinegar (5% acidity) per gallon

of water.

LID PREPARATION

The self-sealing Jar Lid consists of a at metal lid

held in place during processing by a metal screw

band (see Fig. L). When jars are processed,

the lid gasket softens to form an airtight seal

with the jar. To ensure a good seal, carefully follow

lid manufacturer’s directions in preparing lids

for use. Do not reuse jar lids.

B. SAFE CANNING TIPS

C. GETTING STARTED

FIG. L FIG. M FIG. N

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Power Quick Pot Y4D-36 4 Qt. Pressure Cooker