Descriptionhave you caught a big tuna or got an abundance of salmon you need to do something with, well why not preserve it and enjoy it over the next yearInduction canner Tuna/Salmon Canning bundleAussie Mushrooms 23-quart induction Canner24 x 120ml Aussie Mason plain RM preserving jars – (a great snack size)24 x 250ml aussie mason WM half pintjar Tongs steps for running your cannerstep 1 fill with enough water for your desired cooking time, minimum to the top of your canning rack about 3-4L, if cooking more than 60min you will need the upgraded raised canning rack so you can add more water, if you run yur unit out of water it will bow the bottom and it wont sit flat anymore, we also recommend using distilled/filtered water as it will prevent any build up of calcium and other minerals from eg tap water that can build up in the bottom of your cannerstep 2 add your jars or bags etc -(Jar lids finger tight then back off 1/4 of a turn to allow for the air to escape, if not your lids will bend upwards trying to get the oxygen out, when loading jars with food etc allow the thread as head space)step 3 Secure the lidstep 4 turn on your heat to full and allow to warm up – with your pressure weight off, once steam starts coming out of the vent, allow to vent for 10-15 minutes before adding your pressure weight to ensure all oxygen is purged from your unitStep 5 Once you get to pressure, turn down your heat source to a level that just keeps it at your desired cooking pressureStep 6 start your timer for your desired sterilsiing time once you reach your desired pressurestep 7 turn off the heat source when your cooking time is up and let it fully cool down and depressurise before opening
