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FOOD PRESERVATION
The Smart Canner helps make the canning process easy and safe. Digital controls will make
the process easier, even for first-time home canners. The process of pressure canning
safely eliminates and protects against unwanted microorganisms. We've included some tips
on the basics of canning. Feel free to explore the many recipe resources available online,
through your local library, or your local agriculture extension.
BASIC CANNING TIPS
•
We highly recommend that you familiarize yourself with the canning procedures,
the different acid levels of fresh foods and FDA guidelines that can be found online.
http://nchfp.uga.edu/
•
There are a wide variety of products that can be successfully canned. However, not
every food item is preservable ie dairy, eggs, flour, rice, pasta. Check for certified
recipes before proceeding.
•
Follow guidelines for safety procedures from canning jar and lid manufacturers. Never
use jars that are not designed for home canning.
•
Canner rack must be used in the liner pot with all types of jars.
•
Make sure all utensils, jars and lids are thoroughly clean before canning.
•
It's best to keep your newly cleaned jars warm to help reduce chance of breakage
caused by temperature changes when adding hot foods.
•
The Smart Canner can seal jars through both pressure canning and water bath
techniques—check with your recipe for suggested method.
•
Seasonings intensify during canning, err on the side of caution. Do not use sage as it
gets bitter.
•
Do not use table salt for canning. Non-iodized salt only.
•
Do not reuse lids.
•
NCHFP recommends low acid foods be pressure canned and high acid foods use the
water bath method.
•
Consider doing a test run with water in jars before actually canning.
The Smart Canner comes with 2 racks to use during the canning process. The canning rack
must be used to keep the canning jars off the bottom of the inner pot. The steaming rack
can be used as a separation layer when stacking smaller size jars.
The Smart Canner will hold
and process:
· Up to 4 Quarts (WIDE MOUTH jars) or
· Up to 5 Pints or
· 16 - 4 oz jelly jars at a time
IMPORTANT: Botulism spores must be killed at temperatures higher than boiling water
(pressure canned) or by extreme pH balance found in vinegar of pickled vegetables or sweet
jams and jellies (water bath).
Operating Instructions
5
NOTE: There are many varieties of
canning jars available; not all will fit
perfectly in the Smart Canner. Please
dry fit your jars in canner prior to use.
QUART jars should not be used with the
Water Bath function.
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