Fill and preheat the canner

• Pour the water into the electric canner up to the fill line inside.
• Select the pressure canning setting for 10 pounds of pressure and 10 to 12 minutes.
• Put the lid on and lock it, without the pressure regulator, and press warm.

Boil the lids

• Bring a pot of water to a boil on the stove.
• Boil the jar lids in the water to help them seal.

Warm the jars

• Fill each jar halfway with warm tap water.
• Place the jars in the canner and let it warm them until it beeps twice.
• Remove the warm jars from the canner.

Fill the jars with rice

• Put the rice into each jar.
• Add the salt.
• Top up with water, leaving 1 inch of headspace.

Remove air bubbles and seal

• Swish a butter knife or small tool around in each jar to release air bubbles.
• Wipe the rim, then place a hot lid and a ring on, tightened fingertip tight only.
• Repeat until all eight jars are filled.

Add vinegar and start heating

• Add a splash of vinegar to the canner water to keep the jars from clouding.
• Put the lid back on and lock it into place, still without the regulator.
• Press play and let the canner heat.

Pressure can

• When the canner beeps, fit the pressure regulator and press play.
• Let the canner build pressure and process the jars at 10 pounds of pressure for 10 to 12 minutes.

Cool down and remove jars

• Let the canner cool down completely, about an hour and a half.
• Once it reads done, unlock and remove the lid and take the jars out.
• Check that the lids have sealed and are popping.