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Dispenser freezes the water in the reservoir. The cold water slows and then stops as a block of ice forms in the inside of the dispenser. In removing a panel on the rear that has 4 screws, I see on either side of the unit there are rheostats with an adjusting screw.
Pressure canning is the only way to fresh preserve at 240Â°F. (Boiling water canners heat to only 212Â°F which is the temperature of boiling water.) Because Clostridium botulinum spores do not grow in the presence of acid, high-acid foods can be safely processed in a boiling-water canner.