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spoil. Air is driven from the jar during
heating, and as it cools, a vacuum seal is
formed. The vacuum seal prevents air
from getting back into the product,
protecting it from microorganisms that
could recontaminate the food.
Before You Begin:
Recommended tools for Canning
• Wire Rack
• Jar lifter
• Ladle
• Bubble freer
• Jar Wrench
• Magnetic Lid wand
• Wide mouth funnel
- Additional Items
• Glass jars: Use only standard home canning
jars. Also commonly referred as "Mason
Jars"
• Canning Lids: These flat metal lids with
sealing compound and a metal screw band
are the most popular type of lid for home
canned products
NOTE: Fagor includes among its
variety of products a 7-piece Home
Canning Kit with Bonus Cookbook that
includes the 7 recommended tools
mentioned above (except the glass jars
and canning lids). The wire rack
included in the kit holds four half-pint
jars. The Fagor Home Canning kit is
sold separately from the 10 qt Pressure
Cooker/ Canner. For more
information on this kit, please call 1-
800-207-0806 M-F 9-5 pm EST.
1 Jar selection, Preparation and Use:
Examine jars and discard those with
nicks, cracks and rough edges. These
defects will not permit an airtight seal
on the jar, and food spoilage will result.
All canning jars should be washed in
soapy water, rinsed well and then kept
hot before use. This could be done in
the dishwasher or by placing the jars in
the water that is heating in your canner.
The jars need to be kept hot to prevent
breakage when they’re filled with a hot
product and placed in the canner for
processing.
Jars processed in a boiling water bath
canner for 10 minutes or more or in a
pressure cooker will be sterilized
during processing. Jars that will be
filled with food and processed for less
than 10 minutes in a boiling water bath
canner need to be sterilized by boiling
them for 10 minutes. NOTE: If you are at
an altitude of 1000 feet or more, boil an
additional minute for each 1000 feet of
additional altitude. See below for
canning methods and recipe timing.
2 Lid selection, preparation & use
The common self-sealing lid consists of
a flat metal lid held in place by a metal
screw band during processing. The flat
lid is crimped around its bottom edge
to form a trough, which is filled with a
colored gasket material. When jars are
processed, the lid gasket softens and
flows slightly to cover the jar-sealing
surface, yet allows air to escape from
the jar.
It is best to buy only the quantity of lids
you will use in a year. Never reuse lids.
To ensure a good seal, carefully follow
the manufacturer’s directions in
preparing lids for use. Examine all
metal lids carefully. Do not use old,
dented, or deformed lids or lids with
gaps or other defects in the sealing
gasket.
Follow the manufacturer’s guidelines
enclosed with or on the box for
tightening the jar lids properly.
•If screw bands are too tight, air cannot
vent during processing, and food will
discolor during storage.
•Over-tightening also may cause lids to
buckle and jars to break, especially
with pressure-processed food.
•If screw bands are too loose, liquid
may escape from jars during
processing, seals may fail, and the
food will need to be reprocessed.
Do not retighten lids after processing
jars. As jars cool, the contents in the jar
contract, pulling the self-sealing lid
firmly against the jar to form a high
vacuum.
INTERIOR 24/10/03 12:49 Página 10