Waterbath Canner 35C - Pressure Cooker WestBend - Free user manual and instructions

Product Type	Water Bath Canner (Pressure Cooker)
Brand	WestBend
Model	Waterbath Canner 35C
Capacity	Large capacity for standard canning jars (pints and quarts)
Material	Stainless steel or aluminum (not specified, typical for water bath canners)
Primary Function	Water bath canning for high-acid foods (fruits, tomatoes, juices)
Included Accessories	Jar rack with handles that hook over the rim
Stovetop Compatibility	Designed for use on large stovetop burner (gas, electric, etc.)
Processing Times Included	Yes, detailed chart for various fruits and tomatoes at sea level
Altitude Adjustment	Increase processing time per 1,000 ft above sea level
Cleaning Instructions	Wash with warm soapy water; do not use abrasive cleansers; avoid boiling dry
Stain Removal	Boil lemon juice or vinegar in water to remove deposits
Safety Features	Caution for scalding steam; close supervision required; heat-resistant gloves recommended
Warranty	1 year limited warranty from Focus Electrics, LLC
Replacement Parts Availability	Order from Focus Electrics online, email, phone, or mail
Customer Service Contact	Phone: [phone]; Email: [e-mail]
User Manual Format	PDF available for free download
Recommended Use	Indoor household use only
Not Recommended For	Low-acid vegetables and meats (requires pressure canner)

Frequently Asked Questions - Waterbath Canner 35C WestBend

How do I use the WestBend Waterbath Canner 35C?

Fill the water pan 1/3 full with water, place on a burner, and bring to a gentle boil. Fill jars with fruit and hot syrup, place in the jar rack, lower into water, and process as per the processing times chart. When done, turn off heat, let stand 2-3 minutes, then remove jars carefully.

What is the difference between cold pack and hot pack?

Cold pack (raw pack): Fill jars with raw produce and boiling liquid. Hot pack: Precook fruit in liquid, then pack into preheated jars. Both methods removed air bubbles and leave 1/2 inch headspace.

How do I adjust processing times for altitude?

For elevations above sea level, add 1 minute per 1,000 ft for processing times of 20 minutes or less, and add 2 minutes per 1,000 ft for times over 20 minutes.

Can I can low-acid foods like vegetables or meat in this canner?

No, water bath canners are not safe for low-acid foods. Use a pressure canner for vegetables and meats to prevent botulism.

How do I clean the canner after use?

Wash with warm soapy water, rinse, and dry thoroughly. Do not use abrasive cleansers. For stains, boil 2-3 capfuls of lemon juice or vinegar in 2 cups of water for 2-3 minutes.

What safety precautions should I take?

The steam is scalding hot. Use heat-resistant gloves, supervise children, never leave unattended, and lift the cover away from you. Do not let the pan boil dry.

What is the warranty on this canner?

It has a 1-year limited warranty from Focus Electrics, covering failures in material and workmanship for indoor household use. Proof of purchase is required.

How do I order replacement parts?

Contact Focus Electrics Customer Service at [phone] or [e-mail]. Provide model number and part description. Shipping fees apply.

What types of jars can I use?

Use standard canning jars (pints and quarts) with clean lids and rings. Check for nicks or cracks before use. Follow lid manufacturer's directions.

How do I check if a jar is sealed properly?

After cooling for 24 hours, remove rings and press the center of the lid. If it does not pop back, the seal is good. If it pops, the seal is bad; reprocess or refrigerate and eat within a few days.

USER MANUAL Waterbath Canner 35C WestBend

WATER BATH CANNER

Instruction Manual

Register this and other Focus Electrics products through our website:

www.registerfocus.com

Water Bath Canning At A Glance 2

Using Your Canner 3

Processing Times 4

Cleaning Your Canner 5

Warranty 6

SAVE THIS INSTRUCTION MANUAL FOR FUTURE REFERENCE

CAUTION

To prevent personal injuries, read and follow all instructions and warnings.

OPERATING PRECAUTIONS

• The steam is scalding hot, use extreme caution!
• Close supervision is necessary when this appliance is used by or near children.
• Do not leave unattended.
• Rubber or heat resistant gloves are recommended when handling the hot canner.
• Never let the pan boil dry. If excessively overheated, like most cookware, the bottom may warp or melt. Should melting occur, do not attempt to remove the water pan from the burner until it has cooled.
• Be extremely cautious of steam when removing cover. Lift cover slowly, directing steam away from you and let water drip into canner.

WATER BATH CANNING AT A GLANCE

Keep your work area, all equipment and utensils clean. Your new canner should be washed in warm, soapy water. Do not scour or use abrasive cleansers. Wash your jars and check for nicks and cracks. Discard questionable jars. Use only clean lids and rings. Follow the lid manufacturer's directions.

Always use fresh produce as desired: peel, core, chop, dice or puree. Remove bruises or spots that may cause spoilage. Work quickly and prepare smaller batches to prevent discoloration. If desired, soak fruits that darken easily, such as apples or peaches, for approximately 10 minutes in a lemon juice bath of 5 tablespoons of lemon juice per gallon of cold water.

Two methods are commonly used for packaging jars: Cold Pack (raw pack) and Hot Pack.

Cold packing is simple, fast and easy to clean up. Firmly pack clean, unheated jars with raw produce. Fill the jars with boiling hot water or sugar syrup about one inch from the jar top. Remove air bubbles by gently running a non-metallic spatula, chopstick or plastic knife between the produce and the jar. Add more liquid if necessary, but do not overfill. Clean the jar rims with a damp cloth. Secure clean lids and rings on the jar tops, and tighten firmly, but DO NOT OVER TIGHTEN. To hot pack, place the prepared fruit or tomatoes in a large pan, and cover with water, sugar syrup or juice. Bring to a boil and simmer. Simmer tomatoes for 5 minutes, fruit for 3 minutes. Preheat the jars in a 200°F (93.3°C) oven for 15 minutes. Pack the jars loosely and fill with hot juice or syrup to 1/2 inch from the jar top. Remove air bubbles with a non-metallic instrument. Add more liquid if necessary, but do not overfill. Clean the jar rims and secure the clean lids and rings. Tighten the rings firmly, but DO NOT OVER TIGHTEN.

USING YOUR CANNER

MAKING SUGAR SYRUP

1 cup boiling water to 1/4 cup sugar for thin syrup.

1 cup boiling water to 1/2 cup sugar for medium syrup.

1 cup boiling water to 3/4 cup sugar for heavy syrup.

Add only dissolved solutions to the jars. For a healthier syrup, try substituting half the sugar with a mild-flavored honey, or replace the syrup with unsweetened fruit juice. Fruit may be processed using water only, but sugar syrups help preserve color, flavor and texture.

1. Fill the water pan 1/3 of the way full with water and place on a large stovetop burner.
2. Set the jar rack in the water pan with the rack handles hooked over the rim and turn the heat to medium or medium high. Cover and bring the water to a gentle boil.
3. Fill the jars with fruit and hot syrup or water.
4. Add the lids and turn the rings on firmly, but DO NOT OVER TIGHTEN.
5. As you fill each jar, place it in the rack. After the desired number of jars are in the rack, lower the rack into the water and add hot water until all the jars are an inch below the water surface.
6. When the water begins to boil again, 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.
7. Maintain an even medium boil.
8. When the processing time is finished, turn off the heat and let stand for 2 to 3 minutes.
9. Use hot pads to remove the cover. Carefully lift the 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.
10. 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.

PROCESSING TIMES

For Steam Canning and Water Bath Canning at SEA LEVEL. See altitude adjustments below.

PRODUCE METHOD PINTS QUARTS
Apples, sliced Hot Pack 20 Min. 20 Min.
Applesauce Hot Pack 20 Min. 20 Min.
Apricots Cold Pack 25 Min. 30 MinHot Pack 20 Min. 25 Min.
Berries (except strawberries)	Cold Pack 15 Min. 20 Min.
Cherries Cold Pack 25 Min. 25 Min.Hot Pack 15 Min. 20 Min.
All fruit purees Hot Pack 15 Min. 20 Min.
Fruit Juices Hot Pack 10 Min. 10 Min.
Grapes Cold Pack 15 Min. 20 Min.Hot Pack 15 Min. 15 Min.
Peaches Cold Pack 25 Min. 30 Min.Hot Pack 20 Min. 25 Min.
Pears Cold Pack 25 Min. 30 Min.Hot Pack 20 Min. 25 Min.
Pineapple Hot Pack 25 Min. 30 Min.
Plums Cold Pack 25 Min. 25 Min.Hot Pack 20 Min. 20 Min.
Rhubarb Hot Pack 15 Min. 15 Min.
Tomatoes Cold Pack 40 Min. 45 Min.(packed in water)Hot Pack 40 Min. 45 Min.
Tomatoes, juice and puree Hot Pack 35 Min. 40 Min.

For higher altitudes, increase the processing time as follows:

Add 1 minute for each 1,000 ft. above sea level to processing times of 20 minutes or less.

Add 2 minutes for each 1,000 ft. above sea level to processing times of 20 minutes or more.

Note: Steam Canners and Water Bath Canners are not recommended for canning low-acid vegetables and meats. Low-acid foods should be processed in a pressure canner. The produce list found in the chart above is not all inclusive. For additional information, consult a reliable guide or your local county extension service.

CLEANING YOUR CANNER

NEVER ALLOW YOUR CANNER TO BOIL DRY. Negligence might result in damage to the canner or your stove. Check the water level after every batch.

After use, wash the canner in warm, soapy water. Rinse and dry thoroughly. Store it in the original packaging to keep it protected from dents and dust.

To remove stains and hard-water deposits from the canner's water pan, add 2 to 3 capfuls of lemon juice or vinegar to 2 cups of water and boil for 2 to 3 minutes.

PRODUCT WARRANTY

Appliance 1 Year Limited Warranty

Focus Electrics, LLC (“Focus Electrics”) warrants this appliance from failures in the material and workmanship for one (1) year from the date of original purchase with proof of purchase, provided the appliance is operated and maintained in conformity with the provided Instruction Manual. Any failed part of the appliance will be repaired or replaced without charge at Focus Electrics' discretion. This warranty applies to indoor household use only.

This warranty does not cover any damage, including discoloration, to any non-stick surface of the appliance. This warranty is null and void, as determined solely by Focus Electrics if the appliance is damaged through accident, misuse, abuse, negligence, scratching, or if the appliance is altered in any way.

THIS WARRANTY IS IN LIEU OF ALL IMPLIED WARRANTIES, INCLUDING WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, PERFORMANCE, OR OTHERWISE, WHICH ARE HEREBY EXCLUDED. IN NO EVENT SHALL FOCUS ELECTRICS BE LIABLE FOR ANY DAMAGES, WHETHER DIRECT, INDIRECT, INCIDENTAL, FORSEEABLE, CONSEQUENTIAL, OR SPECIAL, ARISING OUT OF OR IN CONNECTION WITH THIS APPLIANCE.

If you think the appliance has failed or requires service within its warranty period, please contact the Focus Electrics Customer Service Department at [phone], or e-mail us at [e-mail]. A receipt proving the original purchase date will be required for all warranty claims, hand written receipts are not accepted. You may also be required to return the appliance for inspection and evaluation. Return shipping costs are not refundable. Focus Electrics is not responsible for returns lost in transit.

Valid only in USA and Canada

REPLACEMENT PARTS

Replacement parts, if available, may be ordered directly from Focus Electrics, LLC several ways. Order online at www.focuselectrics.com, e-mail [e-mail], over the phone by calling [phone], or by writing to:

Focus Electrics, LLC

Attn: Customer Service

P. O. Box 2780

West Bend, WI 53095

To order with a check or money order, please first contact Customer Service for an order total. Mail your payment along with a letter stating the model or catalog number of your appliance, which can be found on the bottom or back of the unit, a description of the part or parts you are ordering, and the quantity you would like. Your check should be made payable to Focus Electrics, LLC.

Your state/province's sales tax and a shipping fee will be added to your total charge. Please allow two weeks for processing and delivery.

This manual contains important and helpful information regarding the safe use and care of your new Focus Electrics product. For future reference, attach dated sales receipt for warranty proof of purchase and record the following information:

Date purchased or received as gift: ____

Where purchased and price, if known:

Item number and Date Code (shown bottom/back of product): ____