Pacific Northwest PNW 421 Using Manual - page 11
11
process. Always read the manufacturer's instruction
sheet for how to check for proper pressure.
6. When the timed process is over, turn off the heat,
remove the canner from the heat if possible, and let
the canner cool enough to lose pressure. Do not try
to hurry the cooling process. Forced cooling may
result in spoilage. Cooling the canner with cold run-
ning water or opening the vent port before the canner
is fully depressurized may cause jars to lose liquid
and to fail to seal. Forced cooling may also warp the
lids of older-model canners, causing steam leaks.
Pressure loss in older canners should be timed.
Standard-size heavy-walled canners require about
30 minutes when loaded with pints and 45 minutes
when loaded with quarts. Newer thin-walled canners
cool more rapidly and have vent locks. These can-
ners are depressurized when their vent lock pistons
drop to a normal position.
7. After the canner has lost pressure, remove the
weight from the vent port or open the petcock. Wait
10 minutes, unfasten the lid, and remove it carefully.
Lift the lid away from you so that the steam does not
burn your face.
8. Remove jars with a lifter, and place them on a towel
or cooling rack. Allow the jars to cool undisturbed at
room temperature for 12 to 24 hours.