All American 910 Quick guide

INSTRUCTIONS & RECIPES
Cooking & Canning With The
PRESSURE COOKER/CANNER
The professional quality deluxe cast
aluminum Pressure Cooker/Canners with
the exclusive “ etal-To- etal” seal.
77L3
DESI NED AND MANUFACTURED IN THE USA

1
When using pressure cookers,
basic safety precautions should
always be followed to reduce the
risk of personal injury or property
damage:
1. ead all the instructions.
2. Close supervision is necessary
when the pressure cooker/
canner is used near children.
3. Always make sure that the
pressure regulator weight vent
pipe opening is clean and you
can see through it.
4. Do not put the pressure cooker
into a heated oven.
5. Move the pressure cooker
under pressure with extreme
care. Do not touch hot
surfaces. Use handles and
pot holders.
6. Do not use the pressure
cooker/canner for other than
intended use.
7. This appliance cooks under
pressure. Scalding may result
from inappropriate use of the
pressure cooker. Make sure
that the cooker is properly
closed before applying heat.
8. Never force open the pressure
cooker. Do not open before
making sure that its internal
pressure has completely
dropped.
9. Never use your pressure
cooker without adding water.
This would seriously damage
it.
10. Do not fill the cooker beyond
2⁄3
of its capacity. However,
when cooking foods which
expand during cooking,
such as rice or dehydrated
vegetables, do not fill the
cooker to more than
1⁄2
of its
capacity.
CAUTION! READ THESE IMPORTANT SAFEGUARDS!
11. Do not cook foods such as
applesauce, cranberries, pearl
barley, oatmeal or other
cereals, rice, split peas,
noodles, macaroni, rhubarb,
spaghetti or soup mixes
containing dry beans or peas.
These foods tend to foam,
froth, and sputter, and may
block the pressure release
device (steam vent). (For
cooking dry beans and peas,
reference page 49)
12. Use the appropriate heat
source(s) according to the
instructions for use.
13. After cooking meat with a skin
(e.g. chicken) which may swell
under the effect of pressure,
do not prick the meat while
the skin is swollen; you might
be scalded.
14. Never use the pressure cooker
in its pressurized mode for
deep or shallow frying of food
(broasting).
15. Do not tamper with any of the
safety systems beyond the
maintenance instructions
specified in the instructions
for use.
16. Only use manufacturer’s spare
parts in accordance with the
relevant model.
17. Never loosen wing nuts until
the steam pressure gauge
reads zero and you have
allowed any remaining
pressure to escape by
removing the pressure
regulator weight.
18. Do not subject your cooker/
canner to sudden extreme
temperature changes as this
will cause expansion or
contraction which can crack
a cast aluminum utensil. Do
not move a cooker from a
cold storage area directly onto
a hot flame or element. Do
not add cold water to
cooker/canner which has
boiled dry and is still hot. Do
not cool a hot cooker/canner
suddenly by pouring cold
water on it or wrapping cold
wet towels around it.
19. When normal operating
pressure is reached, turn the
heat down so all the liquid,
which creates steam, does
not vent out.
20. Be sure that wing nuts are
assembled and fastened
properly before each use.
Cracked, broken or charred
wing nuts should and must
be replaced. The No. 64
phenolic wing nut should be
threaded into the No. 54 clamp
bolt four (4) complete revolu-
tions before bringing assembly
into the hold down position.
When all the wing nuts are in
hold down position, tighten
all evenly.
21. ALL AME ICAN pressure
cooker/canners are NOT
recommended for use on glass
top ranges without first
checking with your manufac-
turer. Our models 930 and
941 are too heavy and could
cause damage to your range/
DO NOT slide the pressure
canner over a glass range
surface as it could scratch
and damage it.
SAVE THESE INSTRUCTIONS.

Cooking And Canning With Heavy Cast Aluminum
ALL A ERICAN Pressure Cooker/Canner
TABLE OF CONTENTS
Important Safeguards...........................................................................................................................................................1
Warranty.................................................................................................................................................Tear-off Reply Cards
Table of Contents..................................................................................................................................................................2
Model Information................................................................................................................................................................3
Warning Labels ....................................................................................................................................................................4
About the ALL AMERICAN Pressure Cooker.........................................................................................................................5
Important Safety Pre autions...............................................................................................................................................9
Getting A quainted with the Parts..................................................................................................................................6 & 7
Parts Diagram ......................................................................................................................................................................8
Before Using Your Cooker/Canner for the First Time ............................................................................................................9
Putting the Cover On ............................................................................................................................................................9
Caring for Your Cooker.................................................................................................................................................10 -12
Storing Your Pressure Cooker............................................................................................................................................12
Canning Terms ...................................................................................................................................................................13
Safety Tips for Home Canning............................................................................................................................................14
Causes of Spoilage.............................................................................................................................................................14
Canning Terms ...................................................................................................................................................................15
Pa king Cans or Jars .................................................................................................................................................16 & 17
Storing Cans and Jars ........................................................................................................................................................16
Labeling Cans and Jars ......................................................................................................................................................16
Dire tions for Using Glass Jars..................................................................................................................................17 & 18
Dire tions for Using Tin Cans.............................................................................................................................................18
Redu ing Pressure.............................................................................................................................................................21
Removing a “Stu k” Cover (due to va uum) ......................................................................................................................21
Canning Instru tions ..........................................................................................................................................................20
Preparing Fruit for Canning ..........................................................................................................................................22- 25
Preparing Tomatoes and Tomato Produ ts for Canning ...............................................................................................26 - 28
Spaghetti Sau es .......................................................................................................................................................29 & 30
Preparing Poultry, Red Meats and Seafoods for Canning.............................................................................................31 - 35
Preparing Vegetables for Canning................................................................................................................................36 - 42
Questions and Answers on Home Canning ................................................................................................................43 & 44
Basi Cooking Instru tions ........................................................................................................................................45 & 46
Cooking in the Pressure Cooker.................................................................................................................................47 & 48
Pressure Cooking Dry Beans..............................................................................................................................................49
Tables and Charts...............................................................................................................................................................50
Repair Parts List.................................................................................................................................................................51
Parts Illustrations...............................................................................................................................................................52
Index ..................................................................................................................................................................................53
ALL AMERICAN Automati Master Sealer ..........................................................................................................................54
CAUTION!
READ THIS BOOKLET BEFORE USING. IMPROPER USE MAY RESULT IN SCALDING INJURY. DO NOT OPEN COOKER/CANNER
UNTIL ALL PRESSURE IS RELEASED AND GAUGE IS AT ZERO. DO NOT OVERFILL UNIT. BE SURE TO READ AND UNDERSTAND
ALL OPERATING INSTRUCTIONS BEFORE USING COOKER. READ THE IMPORTANT SAFEGUARDS ON PAGE ONE (1).
2

ALL A ERICAN HEAVY CAST ALU INU PRESSURE COOKER/CANNER LI ITED
WARRANTY
This quality pressure cooker/canner is designed and manufactured to provide many years of satisfactory performance
under normal use. Wisconsin Aluminum Foundry pledges to the original owner that should there be any defects in
material or workmanship during the first year after purchase, we will repair or replace it at our option. This pledge does
not apply to damage caused by shipping. To obtain service under the warranty:
1. Call the Customer Service Department to obtain a Return Authorization Number. tems returned without a Return
Authorization Number will be refused.
2. Return pressure cooker/canner, postage prepaid, with sales receipt, Return Authorization Number and a description of
the claimed defect to:
Wisconsin Aluminum Foundry Co., nc.
Consumer Products Division
1931 South 14th Street
Manitowoc, W 54220
I PORTANT — PLEASE READ
Any alterations, modifications or changes of any type made to the pressure cooker/canner or to any component thereof
will void this warranty.
We want you to obtain maximum performance from using this quality pressure cooker/canner, and we ask that you take
the time to read and follow the operating instructions. Failure to follow instructions, damage caused by improper
replacement parts, abuse, or misuse will void this pledge. This warranty gives you specific legal rights, and you may also
have other rights which vary from state to state.
DI ENSIONS, WEIGHTS AND CAPACITIES OF ALL A ERICAN PRESSURE COOKERS
MODEL 910 915 921 925 930 941
L QU D CAPAC TY (Qts.) 101⁄2151⁄2211⁄225 30 411⁄2
nside Diameter, nches 103⁄8125⁄8125⁄8125⁄8125⁄8151⁄4
nside Height, nches 75⁄871⁄2101⁄2111⁄214 133⁄4
Shipping Weight, lbs. 16 21 24 25 30 39
*Will Hold Approximately:
Pint Jars 7 10 19 19 19 32
Quart Jars 47 7714 19
No. 1 Cans 14 22 35 36 44 73
No. 2 Cans 7 12 18 20 25 36
No. 3 Cans 35 10 10 10 21
No. 10 Cans 11 122 6
*Please note: Jar ounts are based on the Standard Mason Jar. Capa ities are approximate and may vary with the brand of jar.
Record your model number here:
3

The heat resistant warning label pitured below is loated on the top of your pressure ooker/ anner.
Please refer to the drawing below for loation pla ement of safety warning label. Please DO NOT REMOVE
this warning label. In the event that your pressure ooker/ anner ever requires repla ement labels, please
onta t the manufa turer and a new repla ement label will be promptly sent out to you free of harge.
SAFETY WARNING LABELS
4

The ALL AMERICAN PRESSURE
COOKER/CANNER offers the busy
ook many money-saving
advantages:
Safe canning. Pressure ooking
provides the only safe method for
anning non-a id foods su h as
vegetables, fish, meat and poultry.
It is perfe t for anning in tin ans
as well as in glass jars.
Saves time and energy. The
pressure ooker prepares foods in
a fra tion of the time required by
other ooking methods.
Healthier. Foods ook qui kly in a
minimum amount of liquid, helping
foods retain flavor and healthy
nutrients.
Saves money. Budget uts of
meat are qui kly ooked to jui y
tenderness in the pressure ooker.
The high temperature and pressure
makes meat tender and flavorful
without the use of hemi al tender-
izers.
Saves clean-up. Sin e food flavors
do not mingle in live steam, several
foods may be prepared in the
ooker at the same time without
mixing flavors.
ABOUT THE ALL A ERICAN PRESSURE COOKER/CANNER
5
OTHER CANNING/COOKING RESOURCES & INFOR ATION
• County University/Extension Offi e
• Extension Agent / Home E onomist (Che k lo al phone book for number or all information)
• Library - Books under Canning, Food Preservation, Home Canning
• Bookstores–Books under Canning, Food Preservation, Home Canning
INTERNET SEARCH
FOR ADDITIONAL INFORMATION ON HOME CANNIN , PLEASE VISIT THE FOLLOWIN WEBSITES:
• UW Georgia: www.uga.edu/n hfp (National Center for Home Food Preservation)
• UW Pennsylvania: www.foodsafety.psu.edu/preserve.html
• UW Wis onsin: www.foodsafety.wis .edu/preservation.html
• www.home anning. om
DVD’s FEATURING OUR ALL A ERICAN PRESSURE COOKER/CANNER
PART NO. 313 DVD – 1 HOUR 49 INUTES, “AT HO E CANNING”
At Home Canning shows you safe and easy methods of anning at home. This DVD demonstrates everything
you need to know to start water bath anning and pressure anning in your very own kit hen. It shows you
how to ook up a variety of foods and meals for you and your family to enjoy.
PART NO. 814 DVD – 10½INUTES, “BASIC OPERATING INSTRUCTIONS”
This DVD does what the title says…it gives you the basi information about the various parts of the pressure
ooker/ anner in a lear, on ise language enabling you to qui kly learn what the various parts are and how
they are used. This DVD is in luded with all models of the ALL AMERICAN ooker/ anner. It an also be
viewed online at www.aa- d. o under the video tab.

6
1. Pressure Dial auge: Easy to read pressure gauge lets you
know when the internal pressure is down to zero and the
ooker/ anner is safe to open.
2. Side Handles: Use the side handles when lifting the pressure
ooker. Models 930 & 941 have larger handles atta hed to
body.
3. Top Handle: The top handle is used to pla e or remove the
over on to, or off of the bottom only. Never lift the entire
ooker by using the top handle.
4. Wing Nuts: The over is se ured with large, stay- ool phenoli
wing nuts. These will require lubri ation from time to time.
(Please see page 8)
5. Clamp Bolts: Threaded aluminum bolts that atta h to the wing
nuts, and help to hold the over down tight.
6. Automatic Pressure Control: This is made up of the round
sele tive pressure regulator weight and the vent pipe. The
vent pipe is atta hed to the over and the pressure regulator
weight sits on top of the vent pipe.
GETTING ACQUAINTED
Part #64
Part #54
Part #72
Part #405
(Model 930& 941)
Part #76-09 w/screws
Part #68

7. Vent Pipe: The vent pipe is the primary pressure relief valve
and is atta hed to the over, the pressure regulator weight fits
on top of it.
8. Overpressure Plug: This safety devi e will automati ally vent
steam if the vent pipe be omes logged. Please see page 12.
9. Canning/Cooking Rack: Used to keep the jars away from
dire t heat, and to keep jar layers separate in the bigger
models.
10. Retaining Bayonet Clamps: Three safety lugs at h the
bottom and se ure it into pla e as an added safety feature.
(not shown on diagram)
11. Metal-to-metal Seal: This means you never need to repla e a
broken, ra ked or hardened gasket. The ex lusive metal-to-metal
seal improves with use if properly ared for and lubri ated.
(Please see page 10)
12. Cover: Extra heavy, high-grade ast aluminum. Holds the
gauge, pressure regulator weight, and overpressure plug.
(Shown on page 8)
13. Bottom: Extra heavy, high-grade ast aluminum heats qui kly,
wears well, leans easily, and will not rust. The ollar has
double thi kness edges for extra safety and durability. (Shown
on page 8)
Part #78
Part #
2040
Part #69
Part #111 & 151
7

8
PARTS DIAGRA
11 11
3
1
13
9
6
8
4
12
(need to add rack in illustration)
5
SIDE HANDLE SAFETY I PORTANT NOTICE!
Only use the side handles to lift the pressure cooker. This applies to the pressure cooker when it is
empty or contains items. NEVER use the top handle to lift the complete unit. The top handle is
used to remove the cover only.
REPLACE ENT PARTS – WHERE TO ORDER
ALL AMERICAN ooker/ anner parts are available from online retailers or they an be ordered dire tly
from Wis onsin Aluminum Foundry Co.
Call our Customer Servi e at 920-682-8627, E-mail ustomerrelations@waf o. om, or go to
www.aa- d. o to find an online retailer.
2
7

BEFORE USING THE COOKER/CANNER FOR THE FIRST TI E
1. Read all important safeguards lo ated on the inside of the front over.
2. Hand wash the over and bottom with hot, soapy water to remove any manufa turing oils. Do not
submerge the dial gauge in water. Rinse all parts with warm water and dry. Note: Do not put pressure
cooker canner in dishwasher.
3. Apply a thin film of olive oil (preferred) or petroleum jelly onto the beveled
edge of the bottom where the over tou hes. (See Diagram A) Use just
enough to wet the edge. (also see page 10, Metal-to-Metal Seal)
4. To help understand the operation of the pressure ooker/ anner, do a trial
run by pouring 2-3” of water into the ooker/ anner after you have
lubri ated the sealing surfa e, and follow the step-by-step instru tions
on page 20, starting with step 5. This will help familiarize you with the
metal-to-metal seal, tightening the over down using the wing nuts, and
the proper jiggling of the pressure regulator weight. For a tual usage of the
anner, follow the omplete instru tions beginning on page 20 for pressure
anning and on page 45 for pressure ooking.
5. Go to www.aa- d. o and li k “VIDEO” for a demonstration video of how to use your ooker/ anner. Also,
see page 5 for DVD’s.
PUTTING THE COVER ON
The over of your pressure ooker/ anner is designed to seal tightly without the use of a rubber gasket. The
metal surfa es where the over and ooker meet are beveled to produ e the ex lusive metal-to-metal seal.
As a res lt, the cover will wobbl slightly when placed on the bottom before the wing
n ts are f lly fastened. When the over is properly seated, there is a small even
gap all the way around between the over and the bottom. To se ure the over,
read the following:
1. Using the over handle, set over on top of ooker/ anner bottom so the
arrow on the over is a little to the right of the not h mark on the bottom.
(See Diagram B)
2. Using the handle, turn the over lo kwise to line up the arrow on the over with
the not h mark on the ooker/ anner bottom. This will engage the bayonet lamps
under the lugs. (See Diagram C)
3. Grasp two opposite wing nuts, one in ea h hand, and flip them up above the
over into the not hes. (You may need to loosen the wing nuts by turning them
ounter lo kwise in order to get them to fit over the over.)
4. Gradually and evenly tighten those two opposite wing nuts down by turning
them lo kwise. At that point, make sure the gap between the over and
bottom is even under those two wing nuts by getting an eye level view of the
gap. Never tighten just one wing nut at a time.
If the gap is not even under the two opposite wing nuts, loosen the side that is low
and tighten the side that is high until the gap is even.
5. Repeat steps 3-5 until all the wing nuts are se ured.
6. Turn ea h wing nut one more time to assure they are snug. Hand-tighten only. Do not use a wrench or
any other tool.
7. Double he k the gap between the over and bottom to make sure it is even all the way around. If it is not,
you will need to undo the wing nuts and repeat the above steps.
9
Diagram A
Diagram B
Diagram C

CARING FOR YOUR COOKER/CANNER
READ BEFORE USING PRESSURE COOKER/CANNER
For your own safety and to avoid damaging the ooker/ anner, please read these instru tions arefully
before using.
etal-to- etal Seal
Before using your ooker/ anner, you must lubri ate the metal-to-metal seal area with olive oil. If olive oil is
not available, you may use Vaseline. We do not re ommend using ooking oil be ause
there are so many different grades that some simply gum-up and do not work
very well. Apply a thin film of lubri ant to the edge inside the ooker where
the inside wall begins to bevel out see Diagram D below. Use just enough
lubri ant to wet the edge, but not enough to a tually see it.
It is also important to periodi ally wipe off the metal-to-metal seal with a
lean towel to remove any build-up of foreign material trapped in the
lubri ant. You may use a red 3M brand S ot h Brite pad, the red olor only.
You an also use an SOS s rubbing pad. With pad, lean bottom seal using
a horizontal motion around the ir umferen e to remove any build-up of
hardened lubri ant. Do not use a verti al or small ir ular motion and avoid hard
s rubbing of the metal-to-metal seal to prevent damage. After this is omplete, wash
the seal with hot soapy water, rinse, dry, and lubri ate the metal-to-metal seal.
Wing Nut/Clamp Bolt
From time to time, pla e a small amount of lubri ant on the threads of the
phenoli wing nut. You an uns rew the wing nut and put the lubri ant inside
the threaded opening or on the lamp bolt and s rew the wing nut ba k on.
Vaseline or olive oil works well in this instan e. Also lubri ate the metal
surfa e at the base of the wing nut where the bottom of the wing nut omes
in onta t with the aluminum surfa e of the pressure ooker lid (see Diagram
E below). Wipe away ex ess lubri ant. This will help the wing nuts turn more
easily and hold the over se urely to the ooker/ anner, preventing steam leaks.
Keep Safety Openings Clear
It is important to inspe t the openings of the vent pipe, and the pressure dial gauge regularly to make sure
steam an pass through them.
Before ea h use, hold the over up to the light and look through the vent pipe (see
Diagram F). If the vent pipe is blo ked, ex ess pressure annot be released
through it. Pressure may then build to unsafe levels. Pressure will ontinue
to build until the overpressure plug is for ed out of its over opening.
Therefore, if it is blo ked or partially blo ked, lean the vent pipe by inserting
the #75 leaning rod, a pie e of wire, or a pipe leaner
in the vent pipe and run it gently in and out to be
sure the opening is lear and unobstru ted. Rinse
with hot water.
10
Diagram D
#75 leaning rod
Diagram E
Diagram F

11
Testing Steam Pressure Gauge
ALL AMERICAN pressure ooker anners are weighted-gauge anners. The pressure dial gauge is supplied
as a reference only for when the unit is pressurized and timing for anning may roughly begin, or when the
pressure has dropped to zero and the lid may be safely removed. The a ura y of your pressure dial gauge is
+/- 2 pounds.
To test if the pressure dial gauge is fun tioning properly, ompare the dial gauge to the regulator weight
when heating the unit. If the gauge is within +/- 2 psi of what you have the regulator weight set at when it
jiggles, the gauge is fine and doesn’t need to be repla ed. If the gauge is more than +/- 2 psi of what the
regulator weight is set at when it jiggles, the gauge should be repla ed.
Use Adequate Liquid/Water
It is riti al to understand the importan e of having enough water in the ooker when in use. During ooking
or anning, you should use 2 to 3 in hes of hot water in the bottom of the anner before you pla e the filled
jars on the ra k. Water level must be maintained during the anning pro ess. Che k the water level between
bat hes. Please read the re ipes or anning instru tions. You must never allow the pressure ooker to boil
dry. If there is not enough water in the pressure ooker and it boils dry, the unit will be ruined, annot be
repaired, and must be repla ed.
Filling Cooker
The pressure ooker/ anner should never be more than
2⁄3
full when ooking foods like soups or stews.
When ooking foods whi h expand, please refer to number 11 on page 1 for foods you should never ook.
Otherwise, fill the ooker only
1⁄2
full. Half full means the pot is
1⁄2
full of the food and water ombined,
resulting in never o upying more than half of the total volume of the ooker.
Excess Pressure
The pressure regulator weight is designed to release ex ess steam at 18 pounds of pressure. However, if the
vent pipe be omes logged inside with food or grease buildup, it will not fun tion. If the steam pressure
gauge registers in the bla k CAUTION range and the pressure regulator weight has not automati ally
released pressure, do the following at on e:
1) Turn off the heat sour e. Do not move the pressure ooker.
2) Allow the ooker to stand until old to the tou h (this may take an hour or more). Only then is it safe to
remove the over, and only remove over after the gauge reads at ZERO.
3) Clean the vent pipe and the pressure dial gauge passage as des ribed on page 10. You may pur hase a
new vent pipe from the fa tory if needed.
Temperature Fluctuation
Do not subje t your ooker to sudden extreme temperature hanges as this will ause expansion or
ontra tion whi h an ra k ast aluminum. Do not move a pressure ooker from a old storage area dire tly
onto a hot flame. Do not add old water to a pressure ooker whi h has boiled dry and is still hot. Do not ool
a hot pressure ooker suddenly by pouring old water on it or wrapping old wet loths around it.
Opening Safely
Be sure the pressure gauge has dropped to zero and that you have removed the pressure regulator weight
before loosening the wing nuts. When removing cover, raise the farthest edge first to protect face and
arms from steam.
Dropping the Pressure Cooker
If you ever drop your pressure ooker, it must be examined for damage. If it is dropped on a hard surfa e,
all for a Return Authorization number and return the unit to Wis onsin Aluminum Foundry with a note
explaining that the unit was dropped and that you would like it examined. We will he k it thoroughly,
in luding the pressure regulator weight and steam pressure gauge, and notify you of our findings and the
repair harges.

Discoloration and Pitting
Dis oloration of aluminum inside from hard water minerals is harmless. It an be removed by boiling a
solution of one tablespoon vinegar or two level tablespoons ream of tartar in a quart of water, or by
s rubbing with aluminum leaner or soap impregnated steel wool leaning pad.
Pitting is aused by the intera tion of aluminum with other metals in the presen e of moisture. This an be
prevented by washing, rinsing and drying the unit thoroughly after every use. Remember: do not put in
dishwasher. Always store the pressure ooker in a dry area when not in use. While pitting is not injurious to
health, if pitting be omes present and you dete t it in the metal, then we re ommend that the unit be returned
to the fa tory for examination. Do not use the unit if pitting is present until it is determined the extent of
damage aused by pitting.
Storage
The over should be stored separately from the bottom or upside down on the bottom to allow air ir ulation.
Always be sure the over and bottom are thoroughly dried to prote t against pitting and orrosion. Prote t
the metal-to-metal seal from being stru k or dented.
Overpressure Plug
The overpressure plug releases if the vent pipe be omes blo ked and the ooker/ anner develops too mu h
pressure. This is a prote tion that permits ex ess pressure to be released safely. If you follow dire tions for
using the unit properly, the plug will probably never release.
A small amount of steam or moisture may be visible around the overpressure plug as the pressure is starting
to build inside the unit. It is normal for the overpressure plug to leak steam until approximately 5 pounds is
shown on the pressure gauge. If leakage ontinues beyond that point, the ause may be:
1) The overpressure plug needs repla ing if it is worn, ra ked or hard. We re ommend that you repla e the
overpressure plug every 12 months, or before if it be omes hard or deformed. Never reuse a blown
overpressure plug.
2) Built-up food or grease may be in the opening. We re ommend that the opening in the over where the
overpressure plug fits be leaned with hot soapy water and a small brush at least on e every month
during periods of use to maintain a lean opening. This leaning/inspe tion is in addition to normal
leaning performed after using the unit.
TO RE OVE THE OVERPRESSURE PLUG: From the underside of the over, pull the plug out of its opening
using your fingers. After leaning, reinsert the overpressure plug by pushing the round top side of the
overpressure plug into the opening from the underside of the over. When the overpressure plug is orre tly
in position, the indented portion will be visible when the underside is viewed. Che k that the round top of
plug and top lip are fully through the opening so that the top lip is not folded under. (There is a video that
shows how to do this at www.aa- d. o)
12

CANNING TER S
Acid Foods
Fruits, a idified tomatoes, pi kles, relishes, hutneys, jams, jellies and preserves are a id foods – those
foods with enough natural a id or enough additional a id (lemon jui e or vinegar) to result in a pH of 4.6 or
lower. A id foods may be safely anned using a hot water bath method.
Botulism
A deadly form of food poisoning aused by toxins produ ed by the growth of botulinus spores. For more on
botulism and how to prevent it, see page 15.
Buckling
This term applies to ans in whi h one or both ends have been permanently distorted by ex ess pressure in
the an. Sla k filling (more liquid than solid food), sealing at too low a temperature, or too sudden of a
release of pressure after ooking an all ause bu kling.
Raw-Pack ethod
Filling hot jars with raw, unheated food prior to pro essing.
Hot-Pack ethod
Filling hot jars with hot pre ooked food before pro essing.
Hot Water Bath
The anning method used to pro ess a id foods.
Headspace
The distan e between the food in the jar/ an and the over of the jar/ an. Leave at least ½-in h headspa e to
most anned foods. Failure to leave headspa e may ause bulging of the ans due to over filling.
Low-Acid Foods
Foods with little natural a id whi h have a pH above 4.6. This in ludes meats, poultry, seafood, milk,
vegetables and some varieties of tomatoes. Low-a id foods must be pro essed in a pressure anner.
Swell
Swell is the ommer ial term given to ans whose ends have been distended or swelled by the gas whi h has
been generated by spoilage of the food in the an. Any an with ends swelled out should be thrown away as
it is not fit for use, unless the an was filled too full or was not sealed while hot. See “Headspa e.”
Vacuum
Va uum as it applies to ans refers to a lower pressure within the ontainer than on the outside. This higher
pressure on the outside auses the ends of the ans to be held in a on ave position. Va uum is obtained by
sealing the ans while they are hot. The ondensation of the vapor in the headspa e and the ontra tion of
the gases and ontents of the an upon ooling produ e a partial va uum in the an. Proper va uum may be
obtained by thorough pre-heating or exhausting just previous to losing. A an with a va uum – that is, with
the ends properly pulled in – is onsidered to ontain good food. If the produ ts start to spoil, gas is
generated whi h releases the va uum and auses the ends of the an to bulge.
13

SAFETY TIPS FOR HO E CANNING
Home food preservation must be done with are to prote t the quality and safety of the food. Jars or ans
ontaining low-a id foods su h as vegetables, meats, poultry and seafood must always be pro essed under
pressure to prevent spoilage or food poisoning. The ba teria whi h ause botulism, a severe and potentially
fatal form of food poisoning, are not killed by using the hot water bath anning pro ess. Low-a id foods
must be pro essed under pressure at a temperature of 240°F (115.5°C) for the full re ommended period of
time.
To ensure the safety of the food you pro ess at home, follow these pre autions:
• Use only fresh food produ ts.
• Keep all work surfa es, food and equipment lean.
• Make sure the pressure anner is in good working ondition and that the pressure dial gauge is reading
a urately.
• Pa k and lose food ontainers orre tly.
• Pro ess food at the re ommended time and pressure.
• Test seals after ooling ontainers.
• Store anned foods in a ool, dry pla e.
SO E CAUSES OF SPOILAGE
Fermentation
Any bulged an or an with a loose seal should be onsidered suspi ious. Bulging is due to arbon dioxide
gas produ ed from fermentation, although other bad smelling gases may be mixed with it. Fermentation
results from under ooking or from the introdu tion of air through a leak. The produ t will smell sour, appear
soft and dis olored, and have an offensive odor.
Flat Sour
There is nothing about the outside appearan e of a an to suggest flat sour spoilage. Flat sour food is
typi ally soft and mushy, although it may sometimes appear firm. Flat sour foods smell and taste sour, a
result of organisms (thermopiles) whi h develop best at lukewarm temperatures. To avoid flat sour spoilage,
follow thorough pro essing times and temperatures, and work qui kly while anning to avoid holding foods
at lukewarm temperature.
Corn, peas, green beans, greens and asparagus are prone to flat sour spoilage. To avoid flat sour, follow
these tips:
• Can only fresh produ ts. The flat-sour germs may develop before the produ t is anned and all the
ooking in the world won’t destroy the sour flavor after it has developed. Two hours from the garden to
jar is a good rule of thumb.
• Don’t let pre-heated or s alded produ ts stand at lukewarm temperature. Get them into the an qui kly
and have them as hot as possible when they’re put into the ans.
• Have the water boiling to avoid waiting too long for the temperature to ome up after the ans are
pa ked in the ooker.
• Don’t try to an too mu h in one ooking.
• Keep burner at a relatively high temperature.
• Don’t let jars or ans stand after being pa ked or before putting them into the ooker.
• Don’t pa k jars or ans too tightly; this ensures the heat will get to the enter.
• Cool qui kly. Don’t sta k jars or ans while ooling.
• Store in a ool pla e.
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Botulism
This rarely o urs alone in anned food but is found in onne tion with other spoilage. A rank heesy odor is
typi al of botulism in its well-developed stage. Dis ard without tasting all anned foods whi h show any
signs of spoilage. This will minimize the risk of botulism poisoning, although the presen e of this spoilage
annot always be determined by the appearan e or odor of the food.
CHECK PRODUCT BEFORE EATING
All anned foods should be arefully inspe ted before use. As an added safety pre aution, boil low-a id
foods in an open pan before eating. (Boil meats, poultry, seafood, orn and spina h for 20 minutes; other
vegetables, 10 minutes.) This will destroy the botulism toxin, should any be present.
To ensure the safety of home- anned fish, insert a meat thermometer in the an or jar with the tip at the
enter of the fish. Cover loosely with foil and heat in a 350°F (180°C) oven until the thermometer registers
185°F (85°C). Let ontainer stand at room temperature for 30 minutes until temperature is uniform
throughout.
Don’t ever taste food you suspe t to be spoiled. Never take a han e on slightly off food. Dis ard it.
DETECTING SPOILAGE
Immediately destroy any anned produ t you suspe t has spoiled. Dispose of it where it won’t be eaten by
humans or animals. Dis ard the produ t if:
• The ends of the an are bulged or the seal on the jar is broken (test ea h an or jar by pressing the ends
or lid; they should not bulge or snap ba k)
• The produ t ontains gas bubbles or foam, or liquid squirts out when an or jar is opened
• Produ t looks soft, mushy, slimy, moldy or, in the ase of meat, off- olor
• Produ t smells spoiled when boiled (heat brings out the hara teristi odor of spoiled food)
ACID OR LOW-ACID FOODS
Foods are onsidered either a id or low-a id, ea h of whi h requires a different anning method.
•Acid foods, whi h in lude most fruits, tomatoes a idified with bottled lemon jui e or itri a id, pi kles,
relishes, hutneys, jams, jellies and preserves, may be safely pro essed using either a hot water bath or
a pressure anner. (Figs are low-a id fruit, but if a idified before anning, they may be safely pro essed
in a hot water bath.)
•Low-acid foods, su h as meats, poultry, seafood, milk and vegetables m st be processed in a press re
canner. Pressure anning is the only safe method for anning low-a id foods su h as meats, poultry,
seafood and vegetables a ording to the United States Department of Agri ulture.
15

PACKING CANS OR JARS
Canning Jars
Mason-type jars spe ifi ally designed for home anning are best. Commer ial mayonnaise jars may not seal
and may break, and should never be used in a pressure anner.
Canning jars ome in a variety of sizes from half-pint jars to half-gallon jars. Pints and quarts are the most
ommonly used sizes. Pro essing times have not been developed for many foods in half-pint, 12-oun e or
one and one-half pint jars. If the re ipe does not spe ify pro essing in one of these jars; pro ess half-pint and
12-oun e jars for the same time as pints. Half-gallon anning jars are re ommended only for very a id jui es.
The U.S. Department of Agri ulture does not provide pressure anning timetables for half-gallon jars.
Two Packing ethods
The hot-pack method is preferred for most foods, espe ially a id foods that are pro essed in a hot water
bath. Bring food to a boil and simmer for a few minutes. Pa k food loosely into hot jars along with any hot
liquid as the re ipe requires. Hot-pa king shrinks food, removes air from its tissue, helps keep it from
floating in jars, and lengthens a produ t’s shelf life.
The raw-pack method requires pa king unheated prepared food tightly into hot jars, then overing the food
with hot liquid. Raw-pa king is more likely to result in floating food than hot-pa king. Air may be trapped in
both the food and the jars, ausing food to dis olor during storage.
Thermometer
Use a thermometer when anning meats or when instru tions all for removing or exhausting air from ans
or jars. With ans, the lid should not be pla ed on top until the ontents are heated to at least 170°F (77°C).
This is the minimum temperature needed to exhaust air properly so that a partial va uum forms inside the
an upon ooling.
Labeling Cans and Jars
Wipe off ontainers after they are ool. When labeling ans, use paste on selvage ends of the label, keeping it
off of the tin, as this sometimes auses rust. Label with the date and ontents of the ontainer, parti ularly if
some bat hes were pa ked differently – without salt, for example. If you anned more than one lot in one
day, add a lot number.
Storing Cans and Jars
S rew bands are not needed on stored jars. They an be removed easily after jars are ooled. When removed,
washed, dried, and stored in a dry area, s rew bands may be used many times. If left on stored jars, they
be ome diffi ult to remove, often rust, and may not work properly again. Store ans and jars in a ool, dry
pla e. Exposure to heat, freezing temperatures or light de reases the quality and shelf life of anned food.
Freezing may damage the seal so that spoilage begins. In an unheated storage area, over jars and ans with
a lean blanket, or wrap them in newspapers.
For best eating quality and nutritive value, use anned goods within one year.
16

DIRECTIONS WHEN USING GLASS JARS
1) Inspe t jars for hips in the rim and hairline ra ks and dis ard damaged ones.
2) Inspe t metal rings and dis ard any with dents or rust.
3) Wash jars, metal s rew bands and lids in hot soapy water then rinse.
4) Pla e jars upside down on a lean, dry loth or leave them in the dishwasher until needed.
5) Some metal lids with sealing ompound may need to be boiled or held in boiling water for a few minutes
before use. Follow manufa turer’s dire tions.
6) Do not reuse flat metal lids.
Recommended Jars and Lids
Regular and wide-mouth Mason-type, threaded, home- anning jars with self-sealing lids are the best hoi e.
With areful use and handling, Mason jars may be reused many times, requiring only new lids ea h time.
When jars and lids are used properly, jar seals and va uums are ex ellent and jar breakage is rare.
Jar Cleaning
Before every use, wash empty jars in hot water with detergent and rinse well by hand, or wash in a
dishwasher. Un-rinsed detergents may ause unnatural flavors and olors. These washing methods do not
sterilize jars. S ale or hard water films on jars are easily removed by soaking jars several hours in a solution
ontaining 1 up of vinegar (5 per ent a idity) per gallon of water.
Sterilization of Empty Jars
All jams, jellies, and pi kled produ ts pro essed less than 10 minutes should be filled into sterile empty jars.
To sterilize empty jars, put them right side up on the ra k in a boiling-water anner. Fill the anner and jars
with hot (not boiling) water to 1 in h above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000
ft. At higher elevations, boil 1 additional minute for ea h additional 1,000 ft. elevation. Remove and drain hot
sterilized jars one at a time. Save the hot water for pro essing filled jars. Fill jars with food, add lids, and
tighten s rew bands.
Empty jars used for vegetables, meats, and fruits to be pro essed in a pressure anner need not be pre-
sterilized. It is also unne essary to presterilize jars for fruits, tomatoes, and pi kled or fermented foods that
will be pro essed 10 minutes or longer in a boiling-water anner.
Lid Selection, Preparation and Use
The ommon self-sealing lid onsists of a flat metal lid held in pla e by a metal s rew band during
pro essing. The flat lid is rimped around its bottom edge to form a trough, whi h is filled with a olored
gasket ompound. When jars are pro essed, the lid gasket softens and flows slightly to over the jar-sealing
surfa e, yet allows air to es ape from the jar. The gasket then forms an airtight seal as the jar ools. Gaskets
in unused lids work well for at least 5 years from date of manufa ture. The gasket ompound in older unused
lids may fail to seal on jars.
Buy only the quantity of lids you will use in a year. To ensure a good seal, arefully follow the manufa turer's
dire tions in preparing lids for use. Examine all metal lids arefully. Do not use lids that are old, dented, or
deformed. Also, do not use lids that have gaps or other defe ts in the sealing gasket.
After filling jars with food, release air bubbles by inserting a flat plasti (not metal) spatula between the food
and the jar. Slowly turn the jar and move the spatula up and down to allow air bubbles to es ape. Adjust the
headspa e and then lean the jar rim (sealing surfa e) with a dampened paper towel. Pla e the lid, gasket
down, onto the leaned jar-sealing surfa e. Un leaned jar-sealing surfa es may ause seal failures.
17

Fit the metal s rew band over the flat lid. Follow the manufa turer's guidelines en losed with or on the box
for tightening the jar lids properly. Do not retighten lids after pro essing jars. As jars ool, the ontents in the
jar ontra t; pulling the self-sealing lid firmly against the jar to form a high va uum.
If rings are too loose, liquid may es ape from jars during pro essing, and seals may fail. If rings are too tight,
air annot vent during pro essing, and food will dis olor during storage. Over tightening also may ause lids
to bu kle and jars to break, espe ially with raw-pa ked, pressure-pro essed food.
Checking the Seal
Jars with flat metal lids are sealed if the lid has popped down in the enter, the lid does not move when
pressed down, and tapping the enter of the lid with a spoon gives a lear ringing sound. A dull sound,
however, does not always indi ate a poor seal.
Poor Seals
If a jar or an is not sealed, refrigerate ontents and use or repro ess within 24 hours of the original
pro essing. Pro ess for the full time re ommended. Quality of the food will not be as good after
repro essing.
Do not open and refill jars that have lost liquid during pro essing. Loss of liquid does not ause food to spoil;
however, opening would ontaminate the sterile ontents.
DIRECTIONS WHEN USING TIN CANS
For general home anning, plain finish “R" enamel ans are used. “R" enamel ans have an inside oating of
enamel intended primarily for the preservation of olor in ertain produ ts. “C" enamel ans are used by
ommer ial anners for ertain produ ts, and are not ordinarily available to the home anner. Follow
instru tions in ea h re ipe as to the type of an to use, and unless otherwise stated in re ipe, use plain ans.
Lids And Can Sealers
Lids are furnished with either a paper gasket or with a semi-vul anized rubber gasket alled Gold Seal. Both
lids are satisfa tory providing the sealer roll has been adjusted to that parti ular over. The paper gasket
over will stand a little looser adjustment than will the rubber ompound over.
Inspe t ans, lids and gaskets to be sure they are perfe t. Dis ard ans that are badly bent, dented or rusty.
Dis ard lids with damaged gaskets. Wash ans in lean hot water just before use. Drain upside down. Do not
wash lids, as washing may damage the gaskets. If lids have be ome soiled, rinse them with lean water or
wipe with a damp loth when ready to pla e on ans.
Che k to see that your an sealer is in good working order. Test by sealing a an ontaining a small amount
of water. Submerge the sealed an in boiling water for a few se onds. If air bubbles rise from around the an,
the seam is not tight. Readjust.
Exhaust Excess Air
Exhaust or drive out the ex ess air in the an by heating the ontents to a minimum of 170°F (77°C). The
produ t may already be that temperature if the hot-pa k method is being used. Pla e open ans in pot; add
boiling water to within 2" of the top of ans. Boil until the temperature of the food in the enter of the an
reads at least 170°F. This may take more than an hour if the raw-pa k method is used.
Wipe off the rim of the an, pla e lid on an and seal at on e, before the ontents of the an ool.
Che k to see the seaming rolls of your sealer are properly adjusted before sealing ans. For safety’s sake, test
a few ans from ea h bat h for leaks by plunging hot ans into old water. Air bubbles indi ate an imperfe t
seal.
18

Cooling Cans After Processing
Tin ans should be removed from the ooker immediately after pro essing and pla ed in old water. This
stops the ooking and prevents dis oloration of food. Change water frequently for fast ooling. Remove ans
from water while they are still warm so they will air dry. To allow for air ir ulation, do not sta k ans dire tly
on top of one another.
A variety of anning problems an be tra ed to delayed ooling, su h as flat sour in asparagus, beans, orn,
spina h and peas; flavor and olor deterioration in fruits and tomatoes; s or hed flavor in tomatoes, orn,
and sweet potatoes; and darkening of orn and kraut.
Testing The Seal
Che k ontainers for leaks when thoroughly ool – about 12 hours. Examine seams and seals arefully on all
ans. Can ends should be almost flat, with a slight inward urve. O asionally, a an pa ked too full will
bulge at the ends. Set it aside and use it within a few days so it doesn’t get mistaken for a an that has bulged
from spoilage during storage.
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