NESCO NPC-9 9-Quart Smart Canner and Cooker User Guide

The Smart Canner
Care/Use Guide
“NESCO®” is a registered trademark of The Metal Ware Corp
The Metal Ware Corp

Technical Specifications
Model: NPC-9 / NESCO Smart Canner
Input – 120Volts / 60HZ / 1200Watts

The Metal Ware Corp
1700 Monroe St., P.O. Box 237
Two Rivers, WI 54241-0237
Phone: 1 800-288-4545

POUR LES ACCESSOIRES ET
FOR ACCESSORIES AND ADDITIONAL PRODUCTSnesco.corn

IMPORTANT SAFEGUARDS

WARNING
When using any electrical appliance, basic safety precautions should always be observed including the following:

READ ALL INSTRUCTIONS.

• To protect against risk of electrical shock, DO NOT put the appliance in water or other liquid.
• DO NOT touch hot surfaces. Use handles, knobs or oven mitts.
• Close supervision is necessary when any appliance is used by or near children. This appliance is NOT recommended for use by children.
• Unplug from outlet when not in use, before putting on or taking off parts, and before cleaning.
• Allow cooling before putting on or taking off parts.
• Avoid contact with moving parts.
• Never put the unit near a hot burner or in an oven.
• DO NOT operate the appliance for any other purpose than the intended use. DO NOT use electrical equipment with a damaged cord or plug or after the appliance malfunctions, is dropped or damaged in any manner. Return unit to the nearest authorized service center for examination, repair, or adjustment.
• DO NOT use outdoors.
• DO NOT let cord hang over edge of table or counter, contact sharp edges, or touch hot surfaces.
• DO NOT pull on the power cord to disconnect.
• Never plug in the appliance where water may flood the area.
• Place the appliance on a firm and stable surface.
• Ensure that the appliance is not placed close to the edge of the table, worktop, etc. where it can be pushed off or fall.
• The use of attachments not recommended or sold by the manufacturer may cause fire, electric shock or injury.
• NEVER use abrasive cleaning agents or abrasive cloths when cleaning the unit.
• Only use the unit when completely assembled.
• DO NOT leave the appliance unattended while it is running.
• Before using for the first time, remove all packaging and wash parts.
• This appliance has a polarized plug (one blade is wider than the other). To reduce the risk of electric shock, this plug will fit in a polarized outlet only one way. If the plug does not fit the outlet perfectly, reverse the plug. If it should still not fit, contact a qualified electrician. Do not modify the plugin anyway.
• Prior to unplugging the unit, turn the power off.
• Do not place on or near hot gas, electric burner or in a heated oven.
• Extreme caution must be used when moving an appliance containing hot oil or other hot liquids.
• To disconnect, turn any control to “off”, then remove the plug from the wall outlet.
• CAUTION: Turn the unit on and off using a timer or On/Off button only.

SAVE THESE INSTRUCTIONS

OVERVIEW OF COMPONENTS

1. LID HANDLE
2. LID
3. STEAM RELEASE VENT
4. BODY HANDLES
5. STAINLESS STEEL BODY
6. CONTROL PANEL
7. LOWER BODY BASE
8. REMOVABLE SILICONE
LID GASKET
9. REMOVABLE INNER POT (Non-Stick Interior)
10. STEAMING RACK| 11. CANNING RACK
12. REMOVABLE CONDENSATION CATCHER
13. BLACK PRESSURE LIMITING VALVE –
10 PSI (Low Altitudes)
14. GREEN PRESSURE LIMITING VALVE –
15 PSI (For Use at Elevations Higher Than
1,000 Ft. Above Sea Level)
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VENT STEM SUBASSEMBLY
Vent parts can be disassembled for cleaning purposes.
NOTE: Remove the inner vent cap periodically and check the vent assembly. Tighten nut as needed.

1. On the outside of the lid, place a washer over the vent hole and insert the vent stem.
2. On the inside of the lid, slide the silicone washer, vent cap clip, and washer over the vent stem.
3. Attach the nut to the end of the vent stem and tighten securely. Place the vent cap over the assembly and attach to the vent cap clip.

PRESSURE LIMITING VALVE SUBASSEMBLY

1.  Insert one end of the u-clip into the underside of the limiting valve. Push the other end of the clip inwards and down to lock into place.

BEFORE FIRST USE

• Remove packaging materials such as cardboard, plastics or styrofoam and discard appropriately.
• Wipe clean all the parts with a soft damp cloth or sponge and dry thoroughly.
• DO NOT immerse in water or place in a dishwasher.
• The GASKET sets in behind the wire guide. Before your first use, gently pull the GASKET out. (IMAGE 1)
• Hand wash in warm soapy water. Dry, then firmly press the GASKET back in behind the wire guide. Make sure the GASKET is properly installed into the groove inside the LID. (IMAGE 2)

HOW TO OPEN THE LID
When the LID of the cooker is at the “Closed-Lid Position”, hold the LID HANDLE and turn it about 1/8 of a turn clockwise (IMAGE 3), until you reach the “Open-Lid Position”. Lift up on the LID HANDLE.
NOTE: For brand new units, the seal of the LID may be slightly stronger than normal and maybe slightly difficult to unlock. Once the LID has been opened and closed several times, it will loosen up.

HOW TO CLOSE THE LID
When the LID of the cooker is in vertical position hold the handle and close it downwards at the “Open-Lid Position”. After that, turn it in a counterclockwise direction until you reach the “Closed-Lid Position”.
IMPORTANT: The lid must be closed and turned to the “Closed-Lid” position for the control panel settings to function. If the lid is not turned to the closed position, the display will illuminate the word “LID” and beep three times continuously. (IMAGE 1) HOW TO DISMANTLE THE LID
When the LID of the cooker is in the upright vertical position, hold the LID with both hands, and adjust the height between the LID and the upper edge of the cooker to around 4 inches (IMAGE 4). Then turn it in a counterclockwise direction until you reach the “Closed-Lid Position” (IMAGE 5). Then lift the LID up and away from the SMART CANNER body (IMAGE 6).

WARNING – Hot steam will periodically be released out of the STEAM RELEASE VENT. Be sure nothing is directly above this area when using the “Smart Canner”. NOTE: Unit may bypass the E10 countdown if proper temperature and pressure is already reached.
4/5 RULE: NEVER fill a pressure cooker more than 4/5 full with food. Also, don’t pack food tightly into a pressure cooker. These practices may cause the pressure cooker to operate incorrectly which will affect the outcome of your food.
IMPORTANT: Before you start select the BLACK LIMITING PRESSURE VALVE for all users unless you are located at altitudes above 1,000 feet above sea level. At altitudes higher than 1,000 feet above sea level always use the GREEN LIMITING
PRESSURE VALVE.
For general rules on safe canning guidelines please reference: https://nchfp.uga.edu/

https://nchfp.uga.edu/

For the USDA’s Complete Guide to Home Canning and tested recipes please reference: https://nchfp.uga.edu/publications/publications_usda.html and follow their instructions precisely.

https://nchfp.uga.edu/

OPERATING INSTRUCTIONS

PRESSURE COOKING
Pressure cooking is an easy way to seal in the flavor and nutrition of your favorite foods. You can cook single foods like corn on the cob or rice, or an entire pot roast dinner.

1. Press the “PRESSURE COOK” function button on the front control panel.
2. Add the ingredients from your favorite recipe.
3. Close the LID, turn the LID about an 1/8 turn counterclockwise into the “Closed-Lid” position. Set the PRESSURE LIMITING VALVE to the “AIRTIGHT” position.
4. Press the TIME (+) to set time for what recipe calls for.
5. Press “START” to start the process. The display will circle until the internal pressure is reached. You may notice some clicks as the unit heats up, this is normal. Once the internal pressure is reached, the “Cooking Time” will start counting down to “000” and beep 3 times.
6. CAREFULLY move the PRESSURE LIMITING VALVE to the EXHAUST position. A large amount of steam will be released from the PRESSURE LIMITING VALVE, so make sure to keep your face, body and fingers away from the steam.
7. Once the steam has been released, turn the LID HANDLE a 1/8 turn clockwise and open the LID.

SLOW COOKING
Sometimes it’s the desired option to slow cook dinners instead of pressure cooking. The “SMART CANNER” allows this option. Simply add your favorite ingredients to the inner pot. Remember not to exceed the 4/5 height rule for filling the cooking pot.

1. Press the “SLOW COOK” function button on the front panel.
2. The Cooking Time display will show 30 minutes, which can be adjusted up (+) or down (-), to a max of 600 minutes (10 hours).
3. Close the LID, turn the LID about a 1/8 turn counterclockwise into the “Closed-Lid” position.
4. Set the PRESSURE LIMITING VALVE to EXHAUST so the pressure does not build up inside the cooker while slow cooking. You will still seal in liquids for moisture to create the perfect slow cooking environment.
5. Press “START” to begin cooking. The “Smart Canner” will beep three times once the time has finished.

HINTS: Consider browning meats that will be slow cooked first by using the BROWN function on the SMART CANNER. It is usually not necessary to add cooking oil or butter to the bottom of the INNER POT when browning meats, but a small amount of liquids such as water, soup stock or fruit juices can help when SLOW COOKING. There are many resources for slow cooking recipes, which can easily be adapted to use with the “Smart Canner”.

BROWNING
The SMART CANNER is versatile enough to handle browning meats prior to slow cooking or pressure cooking. Browning meats help release and develop the flavors you expect and appreciate. The browning function on the SMART CANNER acts similar to a standard fry pan.

1. Press the “BROWN” function on the control panel.
   NOTE: DO NOT close the LID while browning.

2. Place meat into the INNER POT. It is not necessary to add butter or cooking oil, unless desired for flavor.

3. Turn and brown the meat as you would as if using a fry pan. NOTE: You can brown an entire roast, or cut up meat into smaller pieces before browning for stews.

NOTE : Avoid using metal utensils on the INNER POT, as you may damage the non-stick surface.

STEAMING
Steaming foods offers a great way to save time, energy and nutritional benefits. Steamed foods don’t require cooking oils, which can save both money and unwanted calories.
The steaming process keeps the foods from coming in direct contact with boiling water, so foods cook evenly and gently in their own juices. Nutrients are less likely to be swept away in boiling water. Nearly all meats, vegetables, pasta, rice and seafood can be steamed.
HINTS:

• Instant rice can be steamed, but long-grain rice is best pressure cooked.
• Check your foods occasionally for the desired doneness.
• When cooking several different types of foods, put the items that have the longest cook time toward the bottom of the INNER POT.

HOW TO STEAM FOODS:

1. Place the CANNING RACK into the INNER POT.
2. Fill with hot water to the rack level. (approximately 4 cups)
3. Place the STEAM TRAY over the rack.
4. Press the “WB/STEAM” function on the control panel.
5. Add foods that you wish to steam, not exceeding the 4/5 fill rule of the pressure cooking.
6. Close the LID, turn counter-clockwise a 1/8 turn, set the PRESSURE LIMIT to the EXHAUST position.
7. Press the “TIME” (+) to set the time for what the recipe calls for. (Use chart on the next page as a common guide.)
8. Press the “START” button.
9. Digital Dial Chase will begin to rotate. You will see a constant stream of steam coming from the PRESSURE EXHAUST VALVE when boil has been reached.
10. Press “START” again when the constant stream of steam is seen. This will activate the timer.
11. CAUTION: DO NOT HIT THE START BUTTON A 3RD TIME. This will result in the unit shutting off.

Approximate Steaming Times for Vegetables

Vegetable| Size/Preparation| Time In minutes| Suggested seasonings
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Artichokes| Steam whole artichokes| 25-40 min| extra virgin olive oil and lemon zest
Asparagus| Whole spears. thick spears peeled lightly| 7-13 min| olive oil combined with lemon zest or sesame seeds
Beans, green| Whole beans| 6-10 min| garlic
Beets, small or medium-sized| Whole, unpeeled beets
scrubbed clean; peel off
the skins after steaming| 35-50 min| fresh thyme
Broccoli| Trimmed stalks split in half or florets| 5-7 min| extra-virgin olive oil, pumpkin seed oil, lemon juice, lime juice, or balsamic vinegar
Brussels sprouts| Whole. trimmed| 8-15 min| fresh thyme
Cabbage| Cut in wedges| 6-10 min| lemon or lime juice
Carrots| Cut into 1/4-inch thick slices| 7-10 min| honey combined with cinnamon or ginger
Carrots, baby| Whole baby carrots| 10-12 min| honey combined with cinnamon or ginger
Cauliflower| Florets| 5-10 min| lemon or lime juice
Corn on the cob| Whole, husks removed| 7-10 min| chicken or vegetable stock
Okra| Fresh whole okra, trimmed| 6-8 min| lemon/lime juice and parsley, or with sauteed scallions
Onions, pearl| Whole onions, peeled| 8-12 min|
Peas, green| Fresh, shelled peas| 2-4 min| fresh herbs (such as mint) or lemon juice
Potatoes, all| Peeled or scrubbed clean, cut into V2 – inch slices| 8-12 min| fresh parsley, rosemary or dill
Potatoes, new| Whole. scrubbed clean| 15-20 min| fresh parsley. rosemary or dill, or with chopped red onions
Scallions| Cut into 1/2 – inch slices| 3-5 min|
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Spinach| Cleaned, whole leaves| 3-5 min| olive oil and garlic, or sesame seeds
Squash, butternut| Peeled and cut into 1- inch cubes| 7-10 min| honey, lemon juice, and rosemary
Turnips| Cut into”/ – inch cubes| 8-12 min| olive oil and fresh herbs
Turnip greens| Cleaned and coarsely chopped| 4-6 min| olive oil and garlic
Sweet potatoes| Cut into large chunks| 8-12 min| honey and lemon juice
Zucchini| Cut into 1 – inch slices| 5-8 min| olive oil, lemon/lime juice. and fresh herbs (such as thyme or rosemary)

FOOD PRESERVATION

Ready to enjoy home canning with the SMART CANNER?
Few things are more satisfying than opening a jar of something you’ve canned yourself. Home canning has a long and important legacy for families. You’ll be able to take advantage of many benefits by canning your own fruits and vegetables. It’s more than just the great taste of produce you’ve preserved at their peak, it’s the health benefits of controlling what goes in the foods you eat. Plus, it’s a step toward self-sufficiency. You can enjoy the taste of your garden all year! Home-canned products make thoughtful and healthy gifts.
The SMART CANNER helps make the process easy and safe. Digital controls will make the process easier, even for first-time home canners. The process of pressure canning safely eliminates and protects against unwanted microorganisms. We’ve included some tips on the basics of canning. Feel free to explore the many recipe resources available online or through your local library. Join a club and learn even more.

BASIC CANNING TIPS

• We highly recommend that you familiarize yourself with the canning procedures, the different acid levels of fresh foods and FDA guidelines that can be found on the Internet. http://nchfp.uga.edu/
• There are a wide variety of products that can be successfully canned. However, not every food item is suitable. Check for recipes before proceeding.
• Follow recipe directions carefully.
• Select jar sizes in servings that you and your family will be able to consume in a timely manner. Make sure there are no small chips along the top of jars that would prevent adequate sealing. With proper care, canning jars can be reused for many years. NEVER ATTEMPT TO REUSE LIDS.
• Some handy items that you may normally need include saucepans, measuring cups and measuring spoons, sharp kitchen knives, large spoons or ladles, cutting boards, nonmetallic spatula, funnels, jar lifters, oven gloves and clean rags. Also, adhesive labels can add a nice look to your final product.
• Make sure all utensils, jars, and lids are thoroughly clean before canning. It’s best to keep your newly cleaned jars warm to help reduce the chance of breakage caused by temperature changes when adding hot foods.
• The “Smart Canner” can seal jars through both pressure canning and water bath techniques—check with your recipe for the suggested method.
• Follow guidelines for safety procedures from canning jar and lid manufactures. Never use jars that are not designed for home canning.
• Seasonings intensify during canning, err on the side of caution. Do not use Sage as it gets bitter.

HOW TO CAN WITH THE “SMART CANNER”
The SMART CANNER comes with 2 racks to use during the canning process. The CANNING RACK must be used to keep the canning jars off the bottom of the INNER POT. The STEAMING RACK can be used as a separation layer when stacking smaller size jars.

The SMART CANNER will hold and process:

• Up to 4 Quarts (WIDE MOUTH jars) or
• Up to 5 Pints (WIDE MOUTH jars) or
• 16 – 4 oz jelly jars at a time

NOTE : There are many varieties of canning jars available. Not all will fit perfectly into the Smart Canner. Please use WIDE MOUTH canning jars for best results. QUART size jars cannot be used with the Water Bath function.
Botulism spores must be killed at temperatures higher than boiling water (pressure canned) or by extreme pH balance found in vinegar of pickled vegetables or sweet jams and jellies (water bath).

FOOD PRESERVATION

WATER BATH (WB)
It is important in water bath canning, that the jars be covered with water. If your jars are too tall, you should use the LOW-pressure setting. This allows the use of much less water and gives you more flexibility on the types of jars that can be used. It is recommended to use WIDE MOUTH canning jars, designed for use in canning, to fit within the canner when top is closed.
NOTE : QUART size jars cannot be used with the Water Bath function.
High acid foods such as fruits, pickles and tomatoes prohibit the development of harmful bacteria better than low acid foods. Therefore, water bath canning can be used to preserve these foods.

1. Prepare your products following your recipe, following Federal Food and Drug Administration guidelines.
2. Place food in canning jars and hand tighten following jar manufacturer guidelines.
3. Place the CANNING RACK into the bottom of the INNER POT. Set your filled jars on the CANNING RACK.
4. Fill the INNER POT with water so that the jars are completely covered.
5. Close LID and ensure the PRESSURE LIMITING VALVE is set to EXHAUST.

CONTROL PANEL USE FOR WB

1. Press the “WB/STEAM” button on the top left of the control panel.

2. Press the TIME (+) to set the time for what the recipe calls for.
   IMPORTANT: Make sure the PRESSURE LIMITING VALVE is set to EXHAUST.

3. Next press the “START” button. DO NOT press the Pressure Cook button at bottom of the control panel.

4. Digital Dial Chase will begin to rotate. The unit should begin to boil in 20-25 minutes. You will see a constant stream of steam coming from the PRESSURE EXHAUST VALVE when boil has been reached.

5. Press “START” again when the constant stream of steam is seen. This will activate the timer.

6. CAUTION: DO NOT HIT THE START BUTTON A 3RD TIME. This will result in the unit shutting off.

If you see Err, an error has occurred. A common reason for seeing an error code is that the START button was not pressed a second time when the Water Bath came to a boil.
The unit is designed to time out after 45 minutes without a second START button being pressed.
We recommend that if this occurs, reprocess high acid foods or treat as open and eat immediately.
For low acids foods, reprocess the ingredients or discard them immediately.
WHEN BOILING IS COMPLETE:

• Carefully turn the LID clockwise 1/8 turn and open the LID.
• Carefully remove the jars from SMART CANNER; the jar’s lids will “pop” as they cool and seal.

PRESSURE CANNING (HIGH & LOW)
The following instructions are for high-pressure canning for low acid foods.
The Smart Canner make pressure canning safe and easy. You can HIGH PRESSURE CAN most vegetables, fruits, sauces, meats, and soup stocks.
Refer to the USDA’s Complete Guide to Home Canning for tested recipes and follow their instructions precisely. https://nchfp.uga.edu/publications/publications_usda.html

1. Place your filled jars to be canned onto the canning rack in the Inner Pot.

2.  Add 8 cups of hot water.

3. Close and lock the Lid. Attach the proper PRESSURE LIMITING VALVE to the LID.

4. Select the “HIGH” button from the Control Panel.

5.  Press the “TIME” button to set the canning recipe required process time.

6. Set the PRESSURE LIMITING VALVE to “EXHAUST”.

7. Press “START” to begin the canning process.
   The Digital Dial Chase will begin to rotate and this will continue until the correct internal temperature is reached which can take up to 30 minutes.
   Steam will begin venting through the PRESSURE LIMITING VALVE, this is normal. Once the pressure canner reaches the correct internal temperature, the canner will beep once, and the Control Panel LED Display will read “E10”. The pre-set “E10” code means: (E) for exhaust mode and (10) equals the number of minutes that will count down.

8. The pressure canner will automatically countdown from “E10” to “E0”. Once the Control Panel LED Display shows a blinking “E0” the canner will beep once. At this time the PRESSURE LIMITING VALVE must be set to “Airtight”. Once the canner resumes, the Control Panel will beep again.
   The required process time entered earlier will now start to count down. During this time your canner will begin to release steam even though the PRESSURE LIMITING VALVE is set to “Airtight”, this is normal. The weighted venting ensures a consistent internal PSI.
   When the countdown procedure is complete, the scanner will beep three times and the Control Panel LED Display will read “OFF”.
   NOTE: Unit may bypass the E10 countdown if proper temperature and pressure is already reached.
   If the Pressure Limiting Valve is not set to “Airtight” after the process time countdown reaches “E0” and beeps once, the canner will then countdown and beep after 5 minutes has passed. The canner will then countdown for an additional 5 minutes. The canner will then beep, and the Control Panel LED Display will then display an “EEE” code and power down.

9. Unplug the pressure canner and allow the temperature and pressure inside the canner to gradually decrease, do not manually release the pressure. The canner should be allowed to cool for one hour before attempting to open the lid. The canning process is now complete. Carefully remove the jars; the jar’s lids will “pop” as they cool and seal.

* If you see an “Err” or “EEE” code displayed on your Control Panel LED Display at any time an error has occurred. IF THIS OCCURS, REPROCESS HIGH ACID INGREDIENTS OR TREAT THEM AS OPEN AND EAT IMMEDIATELY. FOR LOW ACID FOODS, REPROCESS THE INGREDIENTS OR DISCARD THEM IMMEDIATELY.
BLACK PRESSURE LIMITING VALVE – 10 PSI (For Use at Low Altitudes, 1,000 Ft. or Below) GREEN PRESSURE LIMITING VALVE – 15 PSI (For Use at Elevations Higher Than 1,000 Ft. Above Sea Level)

RECIPES

BEEF CHILI (PRESSURE COOK)

• 3 lbs. chuck roast, cut in 1- inch cubes
• 1 Tbls vegetable oil
• Salt and pepper to taste
• 1 large onion, diced
• 4 stalks of celery, diced
• 2 Tbls Italian Seasoning| • 2 Tbls chili powder
• 1/4 tsp cayenne pepper
• 1/2 tsp ground oregano
• 10 oz can of diced tomatoes
• 4 oz can of diced green chili peppers
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1. Press SMART CANNER – BROWN setting. Press START. Brown meat and seasoning without the lid on the canner. Cook until meat is browned.

2. Add 10 oz. of canned diced tomatoes and 4 oz. diced green chili peppers.

3. Stir, cover & lock the SMART CANNER LID. Press SMART CANNER – PRESSURE COOK setting.
   Adjust “Cooking Time” to 25 minutes. Press START. The SMART CANNER will beep 3 times when the cycle is complete and will display “OFF”.

4. Garnish with chopped fresh cilantro and green onions. Serve with corn chips, sour cream and shredded cheese.

CANNED CHICKEN STOCK
(great use for the bones, skin and left-over meat of roasted chicken)

• Left-over bones, skin and meat of roasted chicken
• 1 large onion, chopped
• 2 stalks of celery, chopped
• 1/2 C carrot, chopped
• 1/2 tsp of minced garlic| • 1/2 tsp cumin
• 1/2 tsp nutmeg
• Salt and pepper to taste
• Enough water to reach the “3/5”
full mark
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1. Put above ingredients into SMART CANNER. Lock lid and press PRESURE COOK setting. Set time for 20 minutes. The SMART CANNER will beep 3 times when the cycle is complete and will display “OFF”. Release pressure and cool. Strain and discard the bones and veggies. Place ice cubes in the broth; the fat will solidify and can be removed/discarded.
2. Heat the canning lids. Pour the broth into pint canning jars. Wipe the tops of the jars, seal and hand tighten rings on the canning jars. Place the jars on the CANNING RACK of the SMART CANNER and add enough water to a level of about 1/3 of the height of the jars. Close and lock the Smart Canner lid. Press PRESURE COOK and set for 15 minutes. Press start. The SMART CANNER will beep 3 times when the cycle is complete and will display “OFF”.
3. Carefully remove the jars from SMART CANNER the jar’s lids will “pop” as they cool and seal. Use within 6 months.

SIMPLE SLOW COOK CHICKEN & DUMPLINGS

• 1 – 1/2 lb. skinless, boneless chicken breasts, rinsed and drained
• 2 cans of cream of chicken soup
• 3 carrots, diced
• 2 stalks of celery, diced| • 1 small onion, diced
• 2 Tablespoons of butter
• 1 can of refrigerator biscuits
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1. Place in SMART CANNER. Press SLOW COOK and set time for 480 mins, (8 hours).
2. Open SMART CANNER and stir stew, pressing chicken into smaller pieces. The chicken will be very tender.
3.  Open 1 can of home-style refrigerator buttermilk biscuits. Roll each biscuit in flour shaping them into sausages and cut them into 4 pieces. (The flour will thicken the stew.) Add the biscuit dumplings to the top of the chicken stew and gently push them down to be covered with the stew juice.
4.  Close the SMART CANNER – LID and SLOW COOK & set time for 45 mins.
5. Press START.
6.  The display will count down to “000” and beep 3 times when complete.

SLOW-COOKED BAKED ZITI

• 1 lb. ziti
• (2) 25 oz. jars of marinara sauce
• 15 oz. ricotta cheese
• 1 cup shredded mozzarella cheese| • 1 cup grated Parmesan
• 2 tablespoons fresh basil leaves, finely chopped
• 2/3 cups of water
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1. Mix the 3 kinds of cheese in a small bowl.
2. Rinse the ziti under cold water. Evenly space one layer of ziti in the bottom of the “Smart Canner”.
3. Spread one jar of marinara sauce over the ziti.
4. Add half the cheese mixture and half the basil.
5. Repeat the layering.
6. Add the water, but do not stir.
7. Close and lock the LID. Press SLOW COOK and set time for 150 minutes. (2 ½ hours)
8. Press START. The display will circle until the correct temperature is reached. The unit is programmed to go into a “keep warm” state as it slow cooks your meal.
9. The display will count down to “000” and beep 3 times when complete.

BBQ RIBS

• 3 to 4 pounds of country-style pork ribs
• ¼ cup apple cider vinegar
• 1 cup beer (darker is better)
• 1 large onion sliced| • 2 teaspoons of minced garlic
• Your favorite BBQ sauce (3/4 will be used in the Smart Cooker with the ribs and the rest will be used just before serving)
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1. Brown the ribs in the SMART CANNER first by following the steps on page 7.

2. Add the rest of the ingredients on top of the ribs. Close and lock the lid. Press PRESSURE COOK.
   Adjust cooking time to 60 minutes. Press START. The display will change throughout the process and will beep 3 times when the process is done.

3. Remove the ribs and place them on a foil-lined pan. Cover with the remaining BBQ sauce. Broil for approximately 10 minutes or until the BBQ sauce is browned to your liking.

PRESSURE CANNING SALSA

• 12 cups (or about 24) Roma tomatoes, peeled, cored, and chopped
• 3 green bell peppers, seeds removed and chopped
• 2 large onions, chopped
• 5 or 6 large jalapeno peppers, stemmed, seeded, and chopped (leave the seeds in for hotter salsa)| • 2 tablespoons salt
• 1 teaspoon black pepper
• 1 tablespoon garlic, minced
• ¾ cup lime or lemon juice
• 1 tablespoon sugar
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1. Mix all ingredients, and pour into canning jars.
2. Heat the canning lids.
3. Wipe the tops of the jars, seal and hand tighten rings on canning jars.
4. Place jars on the CANNING RACK and add enough water to a level of about 1/3 of the height of the jars. Close the LID and slide it over to the lock position. Press PRESSURE COOK and adjust “Cooking Time” to 15 minutes.
5. Press START.
6. The SMART CANNER will beep 3 times when the cycle is complete and display “OFF”.
7. Carefully, remove the jars and set them aside to cool.
8. You will hear the lids “pop” as they seal.

ONE YEAR LIMITED WARRANTY
The Metal Ware Corporation warrants the original purchaser that your product will be free from defects in material and workmanship for a period of one year from date of purchase. Product must be used for personal or sole household usage in accordance with the instructions. Should your product prove defective within one year from date of purchase, contact our customer service team at 1-800-288-4545 with an explanation of the claim. If a viable warranty claim is determined, a customer service member will provide you with the necessary details to have your unit repaired or replaced. Under this limited warranty, we undertake to repair or replace any parts found to be defective at our sole discretion. This limited warranty is void if the unit is  connected to an unsuitable electrical supply or dismantled or interfered with in any way or damaged through misuse. This warranty is not transferable.
LIMITATION OF REMEDIES AND DAMAGES: Except for the limited warranty and remedies expressly stated above, the Metal Ware Corp shall not be liable to you, or to anyone claiming by or through you, for any obligations or liabilities, including, but not limited to, obligations or liabilities arising out of breach of contract, breach of warranty, statutory claims, negligence or other tort or any theory of strict liability, with respect to the product or the Metal Ware Corp’s acts or omissions or otherwise. Buyer agrees that in no event shall the Metal Ware Corp be liable for incidental, compensatory, punitive, consequential,
indirect, special or other damages. Warranty does not cover consequential or incidental damages such as property damage and does not cover incidental costs and expenses resulting from any breach of this warranty, even if foreseeable. Some states or provinces do not allow the exclusion or limitations of incidental or consequential damages, so the above limitation or exclusion may not apply to you depending on the State or Province of purchase. We ask that you kindly fill in the details on your warranty card and return it within one week from date of purchase.
Send warranty card to:
NPC-9 / NESCO Smart Canner
C/O MW
PO Box 237
Two Rivers, WI 54241-0237

1 – 800 – 288 – 4545
Part No. 300-09651 (2/26) ©2021 The Metal Ware Corp
All Rights Reserved, including the right of reproduction in whole or part.

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