Just wanted to pop on here. Lots of folks commented that they vent for 10 full minutes instead of 5. For those who are not sure about the 5 do the 10 minutes. There is no harm in it. Since this video I have a source of fresh milk and it cans up fine as well. I had one batch sit in the canner too long while cooling and ended up making cheese out of it, so that was a fun accident! Happy canning!
I'm still experimenting with this. I processed 2% store bought milk and it only lasted 4 months. I did another 2 qts yesterday at 8 lbs pressure instead of 10 (same timing as 10, just less pressure). Will go as low as 5 lbs if needed. Just want it to last longer. I may be wrong, but I think that since it's already pasteurized that it doesn't need to cook that long. I don't know. Great video my friend!
Enjoyed your video. I've been canning milk for 5 years and recently found a jar that was canned 3 years ago and it was fine, still very tastey, I was amazed. I drank some, used it in coffee and fed some to the animals, we all enjoyed it very much. Vinegar pits aluminum canners so I use butter to stop minerals from sticking the jars. A bit greasy but the inside of the canner is shiny and smooth, a joy to just wipe out and see it like new. Thanks for the video, I recommended it to a friend.
I was just gonna watch another video until the young man spoke. Then I had to do a thumbs up without fail. I hope this kid grows up tall and strong in the Lord and also in his body. Sometimes a kid can touch your heart when others can't :) Thumbs up 👍👍👍
I can milk myself, but I process it longer. It's in the same family as meat and broth, because of the fat content and low acid. But if that works for you, who am I to question it. Love that you're son quoted a favorite scripture! God bless him ❤️
Thank you for watching! My aunt taught me the 5 minute vent, from the comments here many use a 10 minute vent, so I tried it as well. There are many that even waterbath milk, which I have not tried to do. There are so many preservation methods all over the world, its good to learn as many as possible! How long do you process yours for?
@@wrightfamilyhomestead so I was told I can Never pressure can anything that has milk in it or milk itself. 🤷 I waterbath everything, I don't have a pressure canner. How do you waterbath Milk
@@angelamc3532 pressure canning makes it possible to achieve a much higher internal temperature than waterbath canning, so that's why low-acid things require it for govt approval. The Amish basically waterbath can everything like that for 3 hrs. Safety issues are more common with that, but it's still not incredibly frequent in those communities. Long story short, waterbath for 3 hrs like the Amish MIGHT work, but it's even riskier than doing this pressure method.
I get so excited when I run across other rebel canners! I've never done milk but this is a really good idea to do before the milk goes bad. I end up throwing away about a half a gallon every time I buy milk. I don't think to buy smaller quantities because if I did.... thats when I would need the whole gallon. 😂 Thank you!
Thank u so yummy! Using non fat and 1% We did some at up 2 pressure then 10 mins an even 15 mins. Favorites here are (all ) 3! All get creamy. Using 15 for home made creamers and 10 like evap and other daily use; (but I add -a dash-stevia & vanilla; shake it in) chill it. Kids love it no complaints & saving a lot.
Instead of throwing out the cartons, rinse them out and but them into 2x2 squares to use for fire starters if it comes to having to cook over a fire. Loved your video
Thanks for the video! I'm new to canning. I've seen others process for 10 or 15 minutes with the milk tasting more like evaporated milk. Does yours taste more like fresh milk when you open it? Most importantly, I love the scripture verse at the end. God is good! Thank you!
I used petroleum jelly once and variety of oils too. A few months ago I glanced at the can of food safe grease on my counter (used to repack KitchenAid gears) and decided to give it a try on my All American. I love it, it doesn't melt away and need reapplying everytime. It's more like 3-6+ runs before it wears off. Unfortunately my son probably wouldn't drink the milk so I'm not going to attempt this
Let me preface my comment by saying I am very interested in Rebel Canning. I feel that our gov agencies have really dropped the ball when it comes to testing and approving recipes. After all, if you can find a food canned on a grocery store shelf then obviously there's a safe way to do it and the laws of physics don't change from a manufactures kitchen to our kitchens, so what gives? All that being said there are certain principals that need to be followed. #1. We are looking to kill botulism. #2. In low acid foods, to kill botulism you have to hit 240° for × amount of time, depending on the food and your altitude. #3. Boiling water = 212°, not good enough. To get 240°, your food has to be pressure canned. To get your canner to 240°, you have to evacuate all the air = my first problem with these instruction. Everything I've ever read is consistant- venting for 10 minutes makes sure the air is evacuated hence your canner can reach 240°. #4. Since canning milk is not approved we don't know how long to can it for to ensure any and all botulism spores are killed, but it's got to take more than 30 seconds, right? The moment you turn off the fire the temperature starts dropping. I think what I will do, because I really want to have shelf stable milk, is look to other recipes like soups that have a similar consistency to get an idea of how long to process it for. This is just my thoughts on the issue. Maybe it will help someone think it thru. Everyone has to make up their own minds for their own families. Be careful. Happy canning.
Hello, I did a test canning only 3 pots of milk from the farm. I did this in a common 80kpa pressure cooker. in 5 days the milk did not curdle. still looks good, just a little darker. do you think this can work in a 7 liter 80kpA pan? thank you🇺🇸
Going to do a gallon this afternoon. I just pulled the trigger on a freeze dryer that will be here in January. I think that will be the best way to store milk long term.
Uta Hill not in large quantities. Small cans are expensive. Powdered milk is expensive as well. Its much less money to can it yourself. Especially when milk is on sale or even for free!
@@wrightfamilyhomestead ok. Our normal milk here, 1 liter packs, lasts 6 months - if you don't buy fresh milk. I think the main amount of milk is sold like this, the long lasting variant. Condensed milk is something different.
THIS IS NOT A SAFE PRACTICE. Commercial canning is done at a much higher temp and for longer duration. That is why commercial canning of dairy products is safe and home canning, even pressure canning is not safe! At the lower home temp, botulism hides in the fat molecules and can survive the process. YOU DO THIS AT YOUR OWN RISK.
This is about my 5th milk cannning video 😂. I was wondering about almond milk also. I want to buy a quantity of almonds and make fresh milk. As far as FDA recommendations, we all know they don’t always know what’s best 😉
Thank you for watching! I started canning jams and jellies, and worked my way up from there. Its been about 10 years! Keep in mind many viewers commented that they vent for 10 minutes instead of 5
@@wrightfamilyhomestead Ok, maybe I’ll try waiting longer after the pressure drops before removing the rocker. I’m BEYOND EXCITED to start canning dairy. I did 2% milk, heavy cream, and half & half with vanilla and caramel added to use in our coffee (yum!) Besides waterglassing my chickens’ eggs and canning the venison we bring in, it’s the next cheapest way to store some more protein. Plus, who wants to be stuck making pancakes and biscuits with water when it comes down to pantry rations? 😊
So I am new to canning and my neighbor gave me a bunch of half and half. I would like to can it but my canner doesn’t have a dial gauge on it. So my question is how long does it normally take a pressure canner with just a weight to get up to ten pounds of pressure? Is it when the gauge starts jiggling? Thank you for any help!
@@MercyMinister Yes and continue to listen to your intuition as you seem to be judging by your comment.. This is absolutely not safe to do honestly.. Ignoring the food science in this day and age is like sticking your hand in a flame knowing its going to hurt you. 😬 Be careful people following blindly.
For my area we use 15 lbs of pressure, would that apply to doing my milk as well? I can't imagine how they seal when they just stay in long enough to reach pressure. That's impressive.
The jars seal as a function of the temperature difference from being inside the canner to outside the canner. Although your jars sealing is necassary to preserving your food, please don't think that just because you heard that "ping" that that's confirmation that everything was done correctly. For instance, you could water-bath can a low acid food and when you pulled the jars out they'll seal for you but it wouldn't be safe. See what I mean? As far as the lbs of pressure: when your canning your primary goal is to kill botulism. The only way to do that in low acid foods is to reach a temperature of 240° for a specific amount of time depending on the food. Boiling water = 212°, so not good enough, but a pure steam environment can get to 240° >enter the pressure canner. But there's one more variable involved to reach 240° and that's altitude(too complicated to go into now) so if your above 1000' everything you can is going to need to be at 15# because that's when you know you've reached 240°.
@@wrightfamilyhomestead Thank you for answering. I used your method with pints. After my 10 minutes of steam, I added my weight and within 5 minutes I was at 10 lbs pressure. I was worried that was too quick and wanted to make sure I did the right thing. If that seems off, please let me know. Have a wonderful evening.
How do you usually know what's going on in your canner? Does it have a jiggler? If it doesn't have a gauge or a jiggler you need to get replacement parts and fix it or get a new canner because you have to know what's going on. Otherwise how are you going to know it's safe?
Question: why stop the process as soon as pressure is reached rather than process for any length of time? I just watched this on another channel and the suggested time was 30 minutes. I’ve never done this and only now starting to research it. Also, I have whole powdered milk and I’m wondering if I could reconstitute and can, rather than worry about the availability of water. Any thoughts?
Great question! From what I understand shutting it off once it reaches the desired pressure is all it needs to be shelf stable. A longer time may scorch the milk or cause it to curdle. That is how I was taught. I realize there are many different ways to preserve food from all over the world. You could always can one batch of each and see what works best for you. As for the powdered milk, I have not tried that method. I know that in general most folks keep theirs in the freezer if they have space. Keeps it preserved, but does not solve the water issue. Have a blessed day and happy canning!
@@wrightfamilyhomestead Thank you for responding. I’m in Canada and milk is not cheap here, so I don’t want to experiment. Where I live, it’s about $5 for 4 litres, roughly equivalent to your gallon…and that’s just regular skim or 2%. The richer the milk, the higher the price. Thus the research.
Definitely get to know the type of canner you have. You should be able to refer to your owners manual. If you dont have one it should be on the internet. Even TH-cam! Whatever it takes to show your canner is up to pressure. Vent for 10 minutes. Bring your canner up to pressure. Once it hits pressure shut it off. Thats it! Happy canning!
Just wanted to pop on here. Lots of folks commented that they vent for 10 full minutes instead of 5. For those who are not sure about the 5 do the 10 minutes. There is no harm in it. Since this video I have a source of fresh milk and it cans up fine as well. I had one batch sit in the canner too long while cooling and ended up making cheese out of it, so that was a fun accident! Happy canning!
Same here!
I'm still experimenting with this. I processed 2% store bought milk and it only lasted 4 months. I did another 2 qts yesterday at 8 lbs pressure instead of 10 (same timing as 10, just less pressure). Will go as low as 5 lbs if needed. Just want it to last longer. I may be wrong, but I think that since it's already pasteurized that it doesn't need to cook that long. I don't know. Great video my friend!
I think they didn’t approve it because of the milk industry, IMO.
Enjoyed your video. I've been canning milk for 5 years and recently found a jar that was canned 3 years ago and it was fine, still very tastey, I was amazed. I drank some, used it in coffee and fed some to the animals, we all enjoyed it very much.
Vinegar pits aluminum canners so I use butter to stop minerals from sticking the jars. A bit greasy but the inside of the canner is shiny and smooth, a joy to just wipe out and see it like new. Thanks for the video, I recommended it to a friend.
Thank you for your support!
Wonderful, TY.
BEST PART, a child "oh taste & see that the LORD IS GOOD!". Amen, amen amen
Thank you for joining us!
I love the scripture at the end.
Rebel canners are the best! Good job!
I was just gonna watch another video until the young man spoke. Then I had to do a thumbs up without fail. I hope this kid grows up tall and strong in the Lord and also in his body. Sometimes a kid can touch your heart when others can't :) Thumbs up 👍👍👍
Thank you. ❤
I can milk myself, but I process it longer. It's in the same family as meat and broth, because of the fat content and low acid. But if that works for you, who am I to question it.
Love that you're son quoted a favorite scripture! God bless him ❤️
Thank you for watching! My aunt taught me the 5 minute vent, from the comments here many use a 10 minute vent, so I tried it as well. There are many that even waterbath milk, which I have not tried to do. There are so many preservation methods all over the world, its good to learn as many as possible! How long do you process yours for?
So 90 min for qts and 75 for pts?
@@patriciaschuller4259 correct
Thank goodness for the rebel canners. I've been trying to find shelf stable milk but no luck. This will do nicely! Thanks for sharing and God bless.
Thank you, happy canning!
@@wrightfamilyhomestead so I was told I can Never pressure can anything that has milk in it or milk itself. 🤷 I waterbath everything, I don't have a pressure canner. How do you waterbath Milk
@@angelamc3532 I have never water bathed milk, so I cant give you an answer for that one. Im sorry!
@@angelamc3532 milk is low acid so I think you need to pressure can
@@angelamc3532 pressure canning makes it possible to achieve a much higher internal temperature than waterbath canning, so that's why low-acid things require it for govt approval. The Amish basically waterbath can everything like that for 3 hrs. Safety issues are more common with that, but it's still not incredibly frequent in those communities.
Long story short, waterbath for 3 hrs like the Amish MIGHT work, but it's even riskier than doing this pressure method.
I get so excited when I run across other rebel canners! I've never done milk but this is a really good idea to do before the milk goes bad. I end up throwing away about a half a gallon every time I buy milk. I don't think to buy smaller quantities because if I did.... thats when I would need the whole gallon. 😂 Thank you!
Thank you for joining us!
Pressure canning is NOT rebel canning. If it was water bath, it would be rebel.
Thank u so yummy! Using non fat and 1% We did some at up 2 pressure then 10 mins an even 15 mins. Favorites here are (all ) 3! All get creamy. Using 15 for home made creamers and 10 like evap and other daily use; (but I add -a dash-stevia & vanilla; shake it in) chill it. Kids love it no complaints & saving a lot.
Great video thx for sharing and wow what a nice stash for ya shelf❤
Thank you very informative and clearly explained cheers from Canada 🍁
Instead of throwing out the cartons, rinse them out and but them into 2x2 squares to use for fire starters if it comes to having to cook over a fire. Loved your video
Great idea! Thank you!
The amish have been doing this since forever and they never use a pressure canner. I havent tried milk yet. Thank you
I love the video, but most of all I love "we live here there is stuff going on". 😂😂 Interested to see the cheese that was formed.
I’ve never heard of anyone doing this like this very interesting and a great idea 💡
Thank you! I know its not for everybody, but worth having during hard times.
I love and laughed at your comment about rebel canning.
Love the scripture!
we are not milk drinkers, so once in a while I need some; canning it in pint jars would be just perfect for me! I think I will try!
Happy canning!
Had to see what you and Rick was talking about. You did a great job on lala farm
Thank you!
You are amazing! The milk looks great. Have a blessed day
New subscriber. I had no idea you could do this. Love learning new things. Great video
Thanks for sharing, I didn't know anything about canning milk I might try it.
Thanks for the video! I'm new to canning. I've seen others process for 10 or 15 minutes with the milk tasting more like evaporated milk. Does yours taste more like fresh milk when you open it? Most importantly, I love the scripture verse at the end. God is good! Thank you!
I can milk the exact same way , I also do half and half and chocolate milk
My husband is asking for chocolate milk. Guess thats next!
Bless you. Thabk you for this
Love it! Thanks for getting this information out there!
I used petroleum jelly once and variety of oils too. A few months ago I glanced at the can of food safe grease on my counter (used to repack KitchenAid gears) and decided to give it a try on my All American. I love it, it doesn't melt away and need reapplying everytime. It's more like 3-6+ runs before it wears off. Unfortunately my son probably wouldn't drink the milk so I'm not going to attempt this
So it's sweeter kid tested try it but dark çolòr
Let me preface my comment by saying I am very interested in Rebel Canning. I feel that our gov agencies have really dropped the ball when it comes to testing and approving recipes. After all, if you can find a food canned on a grocery store shelf then obviously there's a safe way to do it and the laws of physics don't change from a manufactures kitchen to our kitchens, so what gives?
All that being said there are certain principals that need to be followed.
#1. We are looking to kill botulism.
#2. In low acid foods, to kill botulism you have to hit 240° for × amount of time, depending on the food and your altitude.
#3. Boiling water = 212°, not good enough. To get 240°, your food has to be pressure canned. To get your canner to 240°, you have to evacuate all the air = my first problem with these instruction. Everything I've ever read is consistant- venting for 10 minutes makes sure the air is evacuated hence your canner can reach 240°.
#4. Since canning milk is not approved we don't know how long to can it for to ensure any and all botulism spores are killed, but it's got to take more than 30 seconds, right? The moment you turn off the fire the temperature starts dropping. I think what I will do, because I really want to have shelf stable milk, is look to other recipes like soups that have a similar consistency to get an idea of how long to process it for.
This is just my thoughts on the issue. Maybe it will help someone think it thru. Everyone has to make up their own minds for their own families. Be careful. Happy canning.
When I canned milk, I did pressure canning for 15 minutes past venting for 10 minutes
The lady at Homestead heart makes evaporated milk that way, under pressure for 15 minutes.
Amen, Brother! The Lord is good!
Thank you, I am going rebel canning. Very clear instructions.
Hello, I did a test canning only 3 pots of milk from the farm. I did this in a common 80kpa pressure cooker. in 5 days the milk did not curdle. still looks good, just a little darker. do you think this can work in a 7 liter 80kpA pan? thank you🇺🇸
Going to do a gallon this afternoon. I just pulled the trigger on a freeze dryer that will be here in January. I think that will be the best way to store milk long term.
I have never heard of this. Very cool!
Thank you! Not an approved method, but we will always have it for emergencies.
@@wrightfamilyhomestead yes, but why? I can buy here milk that lasts 6 months. Don't you have that in the US?
Uta Hill not in large quantities. Small cans are expensive. Powdered milk is expensive as well. Its much less money to can it yourself. Especially when milk is on sale or even for free!
@@wrightfamilyhomestead ok. Our normal milk here, 1 liter packs, lasts 6 months - if you don't buy fresh milk. I think the main amount of milk is sold like this, the long lasting variant. Condensed milk is something different.
THIS IS NOT A SAFE PRACTICE. Commercial canning is done at a much higher temp and for longer duration. That is why commercial canning of dairy products is safe and home canning, even pressure canning is not safe! At the lower home temp, botulism hides in the fat molecules and can survive the process. YOU DO THIS AT YOUR OWN RISK.
Hi I was wondering if I could can my fresh almond milk the same way thanks in advance for the info
Im not sure, I have never tried it with almond milk.
This is about my 5th milk cannning video 😂. I was wondering about almond milk also. I want to buy a quantity of almonds and make fresh milk. As far as FDA recommendations, we all know they don’t always know what’s best 😉
I really enjoyed your video. I will be canning milk this weekend, and realize that it is not an approved method. How long have you been canning?
Thank you for watching! I started canning jams and jellies, and worked my way up from there. Its been about 10 years!
Keep in mind many viewers commented that they vent for 10 minutes instead of 5
Do you have any milk siphon out into the canning water? I can’t seem to find anyone talking about that….
I actually did have that happen. I think I took it out too soon.
@@wrightfamilyhomestead Ok, maybe I’ll try waiting longer after the pressure drops before removing the rocker. I’m BEYOND EXCITED to start canning dairy. I did 2% milk, heavy cream, and half & half with vanilla and caramel added to use in our coffee (yum!) Besides waterglassing my chickens’ eggs and canning the venison we bring in, it’s the next cheapest way to store some more protein. Plus, who wants to be stuck making pancakes and biscuits with water when it comes down to pantry rations? 😊
@@KT-ko4sl You have been so busy! Thats great!!
So I am new to canning and my neighbor gave me a bunch of half and half. I would like to can it but my canner doesn’t have a dial gauge on it. So my question is how long does it normally take a pressure canner with just a weight to get up to ten pounds of pressure? Is it when the gauge starts jiggling? Thank you for any help!
Amen😇
Can you can heavy whipping cream or half and half the same way?
Thank you 😊🙂
Thanks for watching! I have not tried it, but I believe you should be able to. Maybe check out the Rebel Canners youtube channel?
Truly isn't all canning at your own risk?
Vent for 10 min. Then process for 20 min. once you get to 10 pounds pressure. You are asking for serious trouble doing it the way you say.
Canning milk is NOT an approved method no matter how it's canned. Only takes one time to kill someone
I tried watching this video again. I am cringing at the advice given here. There is nothing safe about it.
@@MercyMinister Yes and continue to listen to your intuition as you seem to be judging by your comment.. This is absolutely not safe to do honestly.. Ignoring the food science in this day and age is like sticking your hand in a flame knowing its going to hurt you. 😬 Be careful people following blindly.
This is the same way that I process milk and I have never had any problems...but I do let it vent for 10 minutes
Congratulations, but it's still not safe.
For my area we use 15 lbs of pressure, would that apply to doing my milk as well? I can't imagine how they seal when they just stay in long enough to reach pressure. That's impressive.
I am over 1,000 ft, I do milk at 15lbs, it does get a evaporated milk color, it taste ok to me.
The jars seal as a function of the temperature difference from being inside the canner to outside the canner. Although your jars sealing is necassary to preserving your food, please don't think that just because you heard that "ping" that that's confirmation that everything was done correctly. For instance, you could water-bath can a low acid food and when you pulled the jars out they'll seal for you but it wouldn't be safe. See what I mean?
As far as the lbs of pressure: when your canning your primary goal is to kill botulism. The only way to do that in low acid foods is to reach a temperature of 240° for a specific amount of time depending on the food. Boiling water = 212°, so not good enough, but a pure steam environment can get to 240° >enter the pressure canner. But there's one more variable involved to reach 240° and that's altitude(too complicated to go into now) so if your above 1000' everything you can is going to need to be at 15# because that's when you know you've reached 240°.
aren't you supposed to wait till it hits 10 lbs then process for 10 minutes? On the stove then after 10 minutes turn it off
Vent for 10 minutes, apply weight. As soon as the gauge giggles, remove from heat.
How long will it remain shelf stable? 6 months? I don’t want to can too much if it’s not going to last. Please advise and thank you!
I still have some I canned from this video. I just give it a little shake when I use it, if it needs it.
stop! ur kitchen is fine
Can you can store bought french vanilla creamer? I got a lot on sale and don't want it to go bad...help me please
That is something I have never tried. You may check out the channel Rebel Canners right here on TH-cam!
Just add vanilla and a dab of sugar to your milk or whatever :)
What if your canner doesn’t have a gauge?
Can I use pints instead of quarts
Yes you can! Same process for both sizes.
@@wrightfamilyhomestead Thank you for answering. I used your method with pints. After my 10 minutes of steam, I added my weight and within 5 minutes I was at 10 lbs pressure. I was worried that was too quick and wanted to make sure I did the right thing. If that seems off, please let me know. Have a wonderful evening.
How did you get all those little school milk cartons?
A neighbor
I do have a question??? what if you don't have a guage on your canner? How would you do it then?
How do you usually know what's going on in your canner? Does it have a jiggler? If it doesn't have a gauge or a jiggler you need to get replacement parts and fix it or get a new canner because you have to know what's going on. Otherwise how are you going to know it's safe?
Question: why stop the process as soon as pressure is reached rather than process for any length of time? I just watched this on another channel and the suggested time was 30 minutes. I’ve never done this and only now starting to research it. Also, I have whole powdered milk and I’m wondering if I could reconstitute and can, rather than worry about the availability of water. Any thoughts?
Great question! From what I understand shutting it off once it reaches the desired pressure is all it needs to be shelf stable. A longer time may scorch the milk or cause it to curdle. That is how I was taught. I realize there are many different ways to preserve food from all over the world. You could always can one batch of each and see what works best for you. As for the powdered milk, I have not tried that method. I know that in general most folks keep theirs in the freezer if they have space. Keeps it preserved, but does not solve the water issue. Have a blessed day and happy canning!
@@wrightfamilyhomestead Thank you for responding. I’m in Canada and milk is not cheap here, so I don’t want to experiment. Where I live, it’s about $5 for 4 litres, roughly equivalent to your gallon…and that’s just regular skim or 2%. The richer the milk, the higher the price. Thus the research.
Oh my. I understand that.
@@ImMissSudie excellent point!
@@ImMissSudie Good idea. I have done sterile water for medical use but never thought of using it that way. Thanks.
Do you not pressure it for a time ? Just bring it to pressure then turn it off
Yes just bring it up to 10lbs of pressure (for my area) and then shut the stove off.
@@wrightfamilyhomestead do you know how this method would work with a digital Presto canner?
@@amandac7056 I have never tried it that way.
@@wrightfamilyhomestead aren't you supposed to wait till it hits 10 lbs then process for 10 minutes? On the stove then after 10 minutes turn it off
@@fierylatina1 Not by this method.
Can this work with raw milk?
I believe so, as long as the cream is well separated. Fresh milk is the best! Dont be surprised if it darkens a bit with all those milk sugars in it.
@@wrightfamilyhomestead Thank you, GOD bless
Does ur milk ever leak on ur jars outside
If the jars are taken from the canner too soon they can siphon.
What if your canner doesn’t have a gauge?
Definitely get to know the type of canner you have. You should be able to refer to your owners manual. If you dont have one it should be on the internet. Even TH-cam! Whatever it takes to show your canner is up to pressure.
Vent for 10 minutes. Bring your canner up to pressure. Once it hits pressure shut it off. Thats it! Happy canning!