. Liquid lost from jars during processing is caused by: (1) Packing jar too solidly or overfilling; (2) Too high a temperature or too high pressure; (3) Variation or sudden lowering of temperature in the canner. When processing food, pressure regulator should not be taken off the vent pipe and cover should not be removed until air vent/cover lock has dropped and pressure has been completely reduced; (4) Failure to adjust jar lids according to manufacturer’s directions. . The loss of liquid from

(wings, neck, and back make excellent soup).Place all ingredients into multi- cooker. Set heat control at 250° and bring to a boil. Turn heat control down until pilot light goes out. Cover and simmer 2 to 3 hours. Strain stock. 6-8 servings. Delicious Soups From Chicken Soup Stock CHICKEN NOODLE SOUP: Add finely chopped carrot, celery, and onion. Salt and pepper to taste. Bring to a boil and add 1.4 pound noodles. Simmer 10 to 15 minutes or until noodles are done. CHICKEN SOUP WITH EGG DROP: Com

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Before Using the Canner for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 How to Use Your Canner. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Pressure Canning. . . . . . .

The following Important Safeguards are recommended by most portable appliance manufacturers. IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following: 1. Read all instructions. Improper use may result in bodily injury or property damage. 2. Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear. 3. Always check the air vent/cover lock to be

+ Let pressure drop of its own accord. 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 11.2 1 1 1 1 1 1 1 1 1 1 1 3 – 5 2 – 3 3 – 5 3 – 5 0 – 2 3 – 4 3 2 – 3 2 1 – 2 0 – 2 0 – 2 0 – 3 6 – 8 4 – 5 15 10 5 3 3 0 12 12 1 0 – 1 0 – 1 3 – 5 27 FROZEN VEGETABLE TIMETABLE CUPS OF COOKING TIME VEGETABLE LIQUID (MINUTES) Asparagus (cut, spears) 12 Beans (green, wax, french 1 1 – 2 style) Broccoli 1 1 – 2 Brussels Sprouts 1 2 – 3 Cauliflower 1 1 – 2 Corn Cut 1 1 – 2 Corn on Cob 1 2 – 3 Lima Beans 1 1 – 2 Mixed Vegetables 1

Chicken, fish, and vegetables cook to perfection fast. Helps tenderize leaner cuts of meat. 0 Strong, heavy gauge aluminum for quick, even heating, long-life and easy cleaning. Q_4-Quart Aluminum Pressure Cooker 4-quart liquid capacity (3.8 liters) STOCK NO. 01241 6-Quart Aluminum Pressure Cooker 6-quart liquid capacity (5.7 liters) STOCK NO. 01264 8-Quart Aluminum Pressure Cooker 8-quart liquid capacity (7.6 liters) STOCK NO. 01282 Cover lock indicator shows at a glance when there’s pres