West Bend 400A - Steam Canner Owner's Manual
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9. When steam flows out of the vent holes on either side of the dome and forms a
column of steam approximately 8 inches long, start counting the processing
time. Follow the processing times given in this manual or other reliable guides
for water bath canning.
Note
: Remember to add the altitude adjustment if
necessary.
10. Maintain an even, continuous flow of steam 8 inches long during the entire
processing time. A medium boil is usually sufficient to do this. Six to eight cups
of water are adequate for one hour or more of cooking.
11. When the processing time is finished, turn off the heat and let stand for 2 to 3
minutes.
12. Use hot pads to remove the dome cover. Carefully lift the dome cover so that
the hot steam escapes away from you. Place the jars on a dry towel, cloth or
cake rack in a draft-free area and let cool for 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, the seal is bad.
Reprocess or refrigerate and eat the contents within a few days. Store the jars
with the good seals in a cool, dark room.