VKP Brands KITCHEN CROP VKP1254 User manual

Instruction Manual
STEAM CANNER
STAINLESS STEEL

Table of Contents
*For the most up-to-date manual, or for more information regarding
this product, visit our website: VKPbrands.com
Canner Capacity ......................................................................................................2
Parts Diagram..........................................................................................................3
Assembly Instructions............................................................................................4
Operating Precautions............................................................................................6
Product Overview...................................................................................................7
Care Instructions.....................................................................................................7
Indicator Knob Instructions .................................................................................8
Temperature Indicator Test...................................................................................9
Canner Use Instructions ......................................................................................10
Processing Times ..................................................................................................11
Troubleshooting Guide........................................................................................12
Canning Jar and Lid Selection.............................................................................12
Recipes....................................................................................................................13
Applesauce .........................................................................................................13
Strawberry Jam ..................................................................................................14
Grape Jelly..........................................................................................................15
Apple or Grape Juice........................................................................................15
Product Warranty ..................................................................................................16
Canner Capacity
• 8 Pint Jars
• 7 Quart Jars

3
KITCHEN CROP
Model VKP1254
Parts Diagram
Your complete steam canner includes everything shown below:
Parts List:
(1) VKP1254-4 Temperature Indicator Knob Assembly
VKP1254-4a Screw for knob
VKP1254-4b Pointer
(2) VKP1254-3 Lid - includes Temperature Indicator
(3) VKP1054-2 Rack
(4) VKP1254-1 Water Pan
(1)
(2)
(3)
(4)
All replacement parts are available on our website, VKPbrands.com.

4
Assembly Instructions
Assemble in the order shown below. Indicator
Pointer
Ring
Knob
Skirt
Washer
Screw
Line up indicator into the ring so notches
line up and indicator sits ush in ring.
Assemble indicator with
ring into knob.
1 2
See the Steam Canner Assembly Video:
VKPbrands.com/videos. h ?v=steam-
canner-assembly

5
Turn the assembled knob
upside-down on a table
and place the skirt
centered on top. Slowly lower the lid (looking through the screw
hole ensuring it aligns with the indicator hole)
until it sits on top of the knob.
3 4
Place the aluminum screw through the
washer and tighten the screw using a Philips
screw driver.
Note: Must use aluminum screw that is
provided with the knob for indicator knob
to work correctly. If you have trouble please
contact customer service at 866-257-4741,
or email at [e-mail].
5
Snap the adjustable pointer onto the
edge of the knob. This can be slid
around the edge of the knob to mark
the location of your maximum
temperature. See Temperature
Indicator Test on page 9.
6

6
Operating Precautions
WARNING! To prevent personal injuries, please read and follow all
instructions correctly.
• Steam canners and boiling-water canners are not to be used for canning
low-acid foods, such as vegetables and meats. Low-acid foods must be
processed in a pressure canner.
• Steam canners can only be used for high-acid foods where the
processing time for the recipe is 45 minutes or less. Any high-acid
recipe where the processing time is longer than 45 minutes must be
canned via boiling-water canner.
• Be certain your range or cooktop is rated for home canning. Some
models of ranges or cooktops cannot be used for home canning, -
especially smooth top ranges– since they can be damaged. Check with
the manufacturer of your cooktop before using your canner. VKP
Brands IS NOT responsible for damage of any kind to the range or
cooktop as a result of using this canner.
• Always use heat protective gloves or mitts when handling any part of
your canner.
• Any steam produced will be hot and can cause serious injury. Use
extreme caution while using your canner.
• When removing the lid from the canner, be sure to always tilt it away
from you to avoid steam burns.
• Never leave your canner unattended while it is in use.
• Check the water level in the water pot after every batch. DO NOT
LET THE WATER PAN BOIL DRY. This will cause serious damage
to your canner and may render it unusable. Your stove top could also
be damaged if this happens.
• Do not use by or near children.

7
Product Overview
Congratulations on your purchase of the Kitchen Crop Steam
Canner! This manual will help you use your canner properly and
understand its features. However, this manual is NOT a general guide to
home canning. If you do not have a USDA approved home canning guide,
visit their website at nchfp.uga.edu, for more information. You can also
visit our website, VKPbrands.com, where you’ll nd resources for approved
home canning procedures. Don’t forget, you can also check with your local
Extension Ofce for helpful canning advice.
• Steam & Water Bath Canning Differences: Water bath canning is
the process of immersing the jars in water and using the boiling water
to raise the temperature of the jars. Steam canning is the process of
boiling the water below the jars and using steam to heat the jars. The
advantage to steam canning is that it saves time, energy and water. As a
result, steam canning is a much quicker and more efcient method.
• Aluminum Jar Rack: The Steam Canner has an aluminum jar rack
that is at, stable and sits securely inside the water pan. The rack will
hold 8 pint jars or 7 quart jars.
Care Instructions
Use a soft cloth and warm, soapy water to wash your Steam Canner by
hand before the initial use. This will help to remove any particles or residue
from the factory. Do NOT wash in the dishwasher. Then follow these
simple care instructions to keep your canner clean:
• After each use, wash the water pan, lid and jar rack in warm, soapy
water. Rinse and dry well. Be sure to use a soft cloth to keep from
scratching the polished surface. Do NOT wash in the dishwasher.
• As the canner is used, you may notice hard water buildup in the bottom
pan as well as discoloration or darkening of the aluminum rack, this is
normal.
• To remove hard-water deposits from the bottom pan, add 1/8 cup of
vinegar and 2 quarts of water to the pot and boil for 2 to 3 minutes.
• NEVER ALLOW YOUR CANNER TO BOIL DRY. Negligence
might result in damage to the canner or your stove. Check the water
level after every batch. (See #2 on page 10).

8
Indicator Knob Instructions
WARNING! Be careful where you place your canner lid. DO NOT
set the lid on top of hot burners or hot
pans as this can cause the Indicator to
give inaccurate readings or be damaged.
Your Canner has an Indicator built into the knob on the lid. To use the
indicator correctly you must complete the Temperature Indicator Test on
p.9 to determine the maximum point for your indicator at the location you
will be canning and thus you will know precisely when to start your
processing time.
Why do I need to do the Temperature Indicator Test?
The key to steam canning safely is the ability to know when the inside of
your canner has reached the temperature of boiling water / steam. Since
this will vary based on your elevation you must do the test before using
your canner for the rst time each season.
How does the Indicator work?
The Indicator measures the temperature of the steam inside the canner. As
the water boils and steam is produced, the needle will move from the left to
the right on the Indicator. When the canner is lled with steam, it cannot
get any hotter and the needle will stop moving to the right. You will also see
steam escaping from the steam vent at this point. Note that steam will be
escaping the vent hole AND your needle will have not moved for at least 10
minutes, you will mark this maximum point with the adjustable pointer on
the knob.

9
NOTE: Before using the canner, please follow the instructions below to
calibrate the Indicator for your exact altitude. This testing procedure is very
important and will enable you to know precisely when to start your
processing time to avoid under-or over-processing of your canned foods.
Temperature Indicator Test
The Temperature Indicator should be tested and calibrated prior to initial
and seasonal use of your Steam Canner.
• Follow canner instructions on p. 10, except skip steps 3 & 4 and use
only four one-quart or one pint jars lled with water; the jars do not
need lids. The four jars simulate the contents of your canner in actual
use.
• It will take about 20 – 45 minutes to come up to full temperature and
complete the test. The time it takes depends upon the stove that is used
and heat that is applied.
• If the lid starts lifting up, rattling or spitting water from around the
edges, this is an indication that it is almost up to temperature and you
need to slowly turn the heat down until these actions stop. At this
point, steam should be escaping from the vent hole in the lid only.
• Continue to watch the Indicator until the red needle has not moved for
at least 10 minutes, then use the adjustable pointer to mark the
maximum point that the needle reached. It is also recommended that
you make a note or take a picture to record the maximum point in case
the adjustable pointer gets bumped or moved out of place.
• When the needle reaches this maximum point, your canner is lled with
steam and is at boiling temperature, and is safe to start the processing
time.
• To ensure that each batch is properly processed, start processing time
when the Indicator reaches the maximum point and not before.
• For best results, this test should be repeated each year before you begin
your canning, and note any changes in the Indicator reading from the
prior year. This test will also need to be done each time your canner is
used in a new location, as elevation changes will cause the Indicator to
read differently.
• Replacement Temperature Indicators are available at VKPbrands.com

10
Canner Use Instructions
Please make sure you have read through all of the instructions up to
this point and performed the Temperature Indicator test on p. 9
before using your canner.
Warning! The steam and water will be hot and can cause a serious
burn injury. Use extreme caution while using your canner.
Processing times for steam canning are the same as water-bath
canning times.
DO NOT let the canner boil dry. Check water level after each batch and
add more if needed.
DO NOT remove lid during processing. Removing the lid allows the
steam to escape and the jars will no longer be at the correct temperature. If
the lid is removed during processing you will need to bring the canner back
up to the proper heat level and restart the processing time to ensure the jar
contents are processed correctly.
1. Place rack in water pan with at side up.
2. Fill the water pan with
approximately 2-1/2 quarts of
water. The water should be
level with the top of the jar
rack. (see diagram at right)
3. Preheat water to 140° F for raw-packed foods and to 180° F for hot-
packed foods.
4. Follow the directions in an approved canning guide to prepare and ll
the jars with the product you are going to process.
5. Place your prepared jars on the canning rack. It will hold 7 quarts or 8
pints.
6. Place the lid on the water pan so the vent hole is towards the back and
you can easily read the Indicator Knob.
7. Turn your burner up so the water comes to a vigorous boil.
8. Start your processing time when the needle reaches the maximum point
as recorded from the Temperature Indicator test on p. 9 Be sure your
processing time is from an approved canning guide to ensure you have
a safe nished product. (The processing times for steam canning are
the same as for water bath canning. Only recipes with processing time
of 45 minutes or less can be steam canned.)

11
9. Adjust the burner so that it maintains an even rolling boil throughout
the entire processing time. Usually this will be much lower than where
it was set for step 8 when the water was coming up to a boil. If the top
lid is lifting up and /or spitting water from the edges this is an
indication that you have the heat turned up too high. Slowly reduce the
heat until this stops. You only need enough heat to maintain a slow
rolling boil. Watch the indicator to ensure the temperature does not
decrease.
10. When the processing time is nished, turn off the heat and let the
canner stand for 5 minutes with the lid on before removing jars. The lid
MUST remain ON the canner during this time. This cool-down period
is necessary to ensure the jar contents are properly processed.
Removing the lid or skipping this step entirely can result in under-
processed food.
11. Carefully remove the lid by tilting it away from you to avoid steam
burns. WARNING! The steam and water will be hot and can cause a
serious burn injury. Use extreme caution while using your canner.
12. Use hot pads or a jar lifter to remove the jars from the canner. Place
the jars on a dry towel, cloth or cooling rack, in a draft-free area,
leaving 2 inches of space around all sides of the jars. Let cool for
12-24 hours.
13. After cooling time is complete, remove the rings and check the seals by
depressing the center of the canning lid. If it pops back up, it is not
sealed. Reprocess within 24 hours or refrigerate immediately and eat the
contents within a few days. Store the sealed jars in a cool, dark place.
Processing Times
Steam canners and water bath canners both use the same processing
times.
Processing times will vary based upon the product that is being canned and
the recipe that is used. Please refer to the USDA’s website for approved
canning guides and recipes, nchfp.uga.edu. A few USDA approved recipes
have been attached to the end of this manual.

12
TROUBLESHOOTING GUIDE
PROBLEM SOLUTION
The indicator does not
seem to be working or
is confusing to me.
CHECK THE FOLLOWING:
Have you followed the Temperature
Indicator Testing Instructions on page 9 ? Is
the water boiling, and has the water been
boiling for longer than 40 minutes?
Is the lid seated correctly on top of the pot?
If you can answer yes to all of the above
and the Indicator is still not working, please
contact Customer Service at
1-866-257-4741, or email at
[e-mail].
Water is spitting from
around the lid.
Burner temperature is too high. Gradually
reduce the heat setting until the lid stops
spitting water. Steam should still be
escaping from the steam vent.
The water runs out of
my pot before the
processing time is
reached.
Burner temperature is too high. Reduce heat.
DO NOT boil the water rapidly during the
entire processing time. A slow rolling boil is
sufcient to maintain the temperature inside
the pot. Be sure to rell the water to be even
with the rack each time a batch is started.
When should I start the
processing time?
Make sure you have performed the
Temperature Indicator Test on p. 9 before
you start using the canner each year.
How do I nd my local
Extension ofce?
https://www.nifa.usda.gov/land-grant-
colleges-and-universities-partner-website-
directory
Canning Jar and Lid Selection
Regular and wide-mouth jars labeled for home canning are the only jars
recommended for use with this canner. Half-pint and smaller jars can be double-
stacked, but a rack must be used between the layers. For further information on jar
and lid selections, please refer to the USDA’s Complete Guide to Home Canning.

13
Recipes
All of the following recipes have been taken from the USDA’s Complete
Guide to Home Canning.
Applesauce
Quantity: An average of 21 pounds is needed per canner load of 7 quarts;
an average of 13½ pounds is needed per canner load of 9 pints. A bushel
weighs 48 pounds and yields 14 to 19 quarts of sauce – an average of 3
pounds per quart.
Quality: Select apples that are sweet, juicy and crisp. We recommend three
or more varieties with a mix of sweet and tart apples for the most avorful
applesauce.
Procedure: Wash and quarter apples. Place apples in Vineyard (VKP1150)
or Nectar (VKP1140) Stainless Steel Steam Juicer. When apples are
softened, allow to cool (below 160 degrees F), place in the hopper of the
Johnny Apple Sauce Maker and Food Strainer (VKP250) and process as
directed in the manual. Sauce may be packed without sugar. If desired, add
1/8 cup sugar per quart of sauce. Taste and add more, if preferred. Reheat
sauce to boiling. Fill jars with hot sauce, leaving ½-inch headspace. Adjust
lids and process.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,000 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Pints 15 min 20 min 20 min 25 min
Hot Quarts 20 min 25 min 30 min 35 min

14
Strawberry Jam
With powdered pectin
•5½ cups crushed strawberries (about 3 quart boxes strawberries)
•1 package powdered pectin
•8 cups sugar
Yield: About 9 or 10 half-pint jars
To prepare fruit. Sort and wash fully ripe strawberries; use Kitchen Crop
Berry Biter- Strawberry Huller to remove stems and caps. Crush berries.
To make jam. Measure crushed strawberries into a kettle. Add pectin and
stir well. Place on high heat and, stirring constantly, bring quickly to a full
boil with bubbles over the entire surface. Add sugar, continue stirring, and
heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly.
Remove from heat; skim.
Fill hot jam immediately into hot jars, leaving ¼ inch headspace. Wipe rims
of jars with a dampened clean paper towel; adjust two-piece metal canning
lids. Process in a Steam Canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 10 min 15 min 20 min

15
Grape Jelly
With powdered pectin
•5 cups grape juice
•1 package powdered pectin
•7 cups sugar
Yield: About 8 or 9 half-pint jars
To prepare juice. Sort, wash, and remove stems from fully ripe grapes.
Place grapes in Vineyard (VKP1150) or Nectar (VKP1140) Stainless Steel
Steam Juicer. Process until grapes are full spent. (Alternately, process grapes
in Johnny Apple Sauce Maker and Food Strainer (VKP250) using optional
Grape Spiral (VKP250-4).)
To make jelly. Measure juice into a kettle. Add pectin and stir well. Place
on high heat and, stirring constantly, bring quickly to a full rolling boil that
cannot be stirred down. Add sugar, continue stirring, and heat again to a
full rolling boil. Boil hard for 1 minute. Remove from heat; skim off foam
quickly.
Pour hot jelly immediately into hot jars leaving ¼ inch headspace. Wipe
rims of jars with a dampened clean paper towel; adjust two-piece metal
canning lids. Process in a Steam Canner.
Apple or Grape Juice
Fill hot jars with hot juice collected from steaming apples for the
applesauce recipe or grapes for the grape jelly recipe, leaving ¼ inch
headspace.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 10 min 15 min 20 min
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints or Quarts 10 min 15 min 20 min

Product Warranty
Register your warranty online at:
VKPbrands.com/Warranty
Model VKP1254 - Kitchen Crop Steam Canner: 5 years
We are condent in the quality of our products and back each one
with a limited warranty for the length of time specied above.
Should you experience any problems with your product, please
contact our Customer Service Department.
All warranty claims must be accompanied by a proof of purchase
and are only valid if the appliance has been operated within the U.S.
or Canada and used for its intended purposes. These products are
for household use only.
Items Not Covered:
• Return shipping costs or returned items lost in transit.
• Damages to the product due to accident, misuse, abuse,
negligence, or if the appliance has been altered in any way.
• Products used outside of the United States or Canada.
Kitchen Crop is a trademark of VKP Brands
© Copyright 2023 VKP Brands, all rights reserved
1804 Sandhill Rd
Orem UT, 84058
Phone: [phone]
VKPbrands.com
[email protected]