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30 31
Owner’s ManualOwner’s Manual
PRESSURE CANNING (Continued)
Food
Packing Conditions
Pressure
70kPa
Type Size (Jar) Time (hrs:min)
Asparagus Hot & Raw Pints 00:30
Beans (green) Hot & Raw Pints 00:20
Beans
(lima, pinto, butter, or soy)
Hot & Raw Pints 00:40
Beets Hot Pints 00:30
Carrots Hot & Raw Pints 00:25
Corn, whole kernel Hot & Raw Pints 00:55
Greens Hot Pints 01:10
Okra Hot Pints 00:25
Peas, Green or English Hot & Raw Pints 00:40
Potatoes, White Hot Pints 00:35
TROUBLESHOOTING
PROBLEM: POSSIBLE CAUSE: RESOLUTION:
Difculty
closing lid.
Silicone Gasket may not
be placed in correctly.
Floater Valve may be
blocking the push rod.
Place the Silicone Gasket in
correctly. Push the Floater Valve
into the correct position.
Difculty
opening lid.
Pot may be still
under pressure.
Check to see if Floater Valve
or Pressure Indicator is still up,
indicating there is still pressure
inside. If Floater Valve or Pressure
Indicator is still up, turn Pressure
Release Switch to "Release" and
allow all remaining hot steam to
be released.
Gas leakage
coming from
cooker lid.
Some ingredients may
get stuck to the Silicone
Gasket. Silicone gasket
may be broken.
Clean the Silicone Gasket. Make
sure that the lid is closed. See
"Care and Maintenance."
Gas leakage
coming from
the Floater
Valve.
Some ingredients may
stick to the Floater
Valve’s sealing circle. The
Floater Valve’s sealing
circle may be broken.
Clean the Anti-Clog Filter. The
Floater Valve’s sealing circle may
need to be replaced.
Floater Valve
does not
raise up.
There may not be
enough ingredients/
water to generate enough
pressure. Gas leakage
from lid or Pressure
Release Valve.
Ingredients or water need to be at
minimum level.
Unit may need to be sent
to the manufacturer.
Pressure not
building up.
The lid is not properly
locked in place.
Take the Lid off and retry. Hold Lid,
lower it, and turn counterclockwise
to lock. LED panel will light up and
display that Sure Lock™ Safety
Feature is activated. Pressure will
start building up after that.
If the unit needs to be replaced or returned to the manufacturer,
please contact our Customer Service Department at:
1-877-689-2838 • help@nuwavenow.com
11. When jars are thoroughly cool, remove the screw bands. The lids should be
tightly sealed to the jars, and when pressed in the center, they should not
have any “give” or springing motion. If they do, you cannot safely store this
food for future use. It must be reprocessed immediately or refrigerated and
used within a few days.
12. Place the finished jars on shelves in a cool, clean, dry atmosphere. Properly
processed food will last for months and seasons. Jars, lids, and screw
bands are reusable. Check all carefully for damage before reuse.
IMPORTANT: It is not recommended to use the Nutri-Pot as a canning device at
altitudes of 2,000 feet above sea level or higher.
NOTES & TIPS:
• While the jars are cooling, you will hear the lids emit a faint clicking sound.
This sound indicates that the lids have properly sealed.
• You can check the seal on flat lids by pressing down with your thumb after
they have cooled for 1 hour or more. If the lid remains stiff with no
movement, then the lids have properly sealed.
• If the lids have not properly sealed after 2 hours of cooling, the pressure
canning process did not work. Should this happen, refrigerate or freeze the
ingredients and use within the standard use-by dates.
• Always use supplies specifically manufactured for the purpose of canning.
For best results, use mason jars that are no larger than 16 ounces. When
pressure canning, never stack the jars. Use Pressure Cannning chart. The
canning function goes to a default of 20 minutes.
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