All translations
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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | To vent a canner, leave the vent port uncovered on newer models or manually open petcocks on some older models. Heating the filled canner with its lid locked into place boils water and generates steam that escapes through the petcock or vent port. When steam first escapes, set a timer for 10 minutes. After venting 10 minutes, close the petcock or place the counterweight or weighted gauge over the vent port to pressurize the canner. |
| h Spanish (es) | {{clear}} |
