Aussie Mushrooms 23q Induction Canner Preserving Bundle

Description

Induction Pressure Canner & Preserving Bundle

Everything you need to start pressure canning, preserving, or sterilising right out of the box. Designed for compatibility with induction, gas, and electric cooktops, the Aussie Mushrooms 23-Quart Induction Canner Bundle combines durability with essential canning tools, glassware, and expert recipes.

What’s Included in the Bundle

• Aussie Mushrooms 23-Quart Induction Pressure Canner: Heavy-duty, induction-compatible vessel built for safe, reliable pressure canning and sterilisation.

• Upgraded Raised Canning Rack: Keeps jars elevated off the base and allows for increased water capacity during longer processing times.

• 6 x Aussie Mason Wide-Mouth Pint Jars: Durable preserving jars with wide openings for easy filling and cleaning.

• 6-Piece Canning Tool Set: Essential prep and handling tools (including jar lifter, funnel, magnetic lid wand, and bubble remover) to keep your workflow safe and mess-free.

• Ball Complete Book of Home Preserving

Quick-Start Operating Guide

1. Add Water Fill the canner with enough water for your required processing time—at minimum, fill to the top of the canning rack (approximately 3–4 litres).

• Longer Processing Times: If cooking or sterilising for more than 60 minutes, use the Upgraded Raised Canning Rack so you can safely add extra water.

• Care Tip: Never let the unit boil dry; running out of water will warp the base and prevent the canner from sitting flat. We recommend using distilled or filtered water to prevent calcium and mineral scale from building up on the interior.

2. Prepare and Load Your Jars (or Bags) When filling jars with food or substrate, leave adequate headspace (up to the bottom of the jar’s neck thread). Screw the bands on finger-tight, then back them off a quarter-turn. This allows trapped air to escape during heating—if the bands are too tight, internal pressure can cause the lids to buckle upward. Place your prepared jars or sterilisation bags onto the rack.

3. Secure the Lid Place the lid onto the canner and lock it securely into position. Ensure the pressure weight (regulator) is removed from the vent pipe before heating.

4. Heat and Vent the Canner Turn your heat source to high. Once a steady stream of steam begins escaping from the open vent pipe, let it vent continuously for 10 to 15 minutes. This purges trapped air from the chamber, ensuring accurate internal temperatures. Once vented, place the pressure weight onto the vent pipe.

5. Bring to Target Pressure Allow the canner to build to your target pressure. Once reached, gradually lower your heat to the minimum setting required to maintain a steady, consistent pressure.

6. Start Your Timer Once your target pressure has stabilised, start your timer for the required sterilising or processing duration. Monitor occasionally to ensure the pressure remains constant.

7. Cool Down and Depressurise When the timer goes off, turn off the heat source completely. Allow the canner to cool down naturally and fully depressurise on its own before removing the weight or unlocking the lid. Never force-cool the unit with cold water or attempt to open the lid while under pressure.