OPERATION OF STEAM PRESSURE AND PRESSURE COOKER CANNER
1. Place each jar in the canner as soon as it is packed.
2. Have water come up to but not above the platform.
3. Have canner absolutely steam tight.
4. When canner has been filled fasten opposite clamps moderately tight. When this has been done tighten each clamp fully.
5. Allow pet cock to remain open until live steam blows from it.
6. Close pet cock.
7. Force pressure to the required point before counting time.
8. Maintain a uniform pressure during the sterilizing period.
9. Allow canner to cool before opening pet cock.