Pressure Canner and Cooker Visit us on the web at www.GoPresto.com Instructions and Recipes ©2009 by National Presto Industries, Inc.
Table of Contents Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers. 1 Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Before Using the Canner for the First Time . . . . . . . . . . . . 6 Pressure Canning . . . . . . . . . . . . . . . . . . . .
13. When normal operating pressure is reached, the pressure regulator will begin to rock. Gradually lower the heat as necessary to maintain the pressure. If the pressure regulator is allowed to rock vigorously, excess steam will escape, liquid will be evaporated, and food may scorch. 14. Do not use this pressure canner for other than intended use. 15. Do not use this pressure canner for pressure frying with oil. 7 5 4 1 2 3 8 6 SAVE THESE INSTRUCTIONS This product is for household use only.
3. VENT PIPE 8. CANNING-COOKING RACK The vent pipe is the primary pressure relief valve and will release pressure in excess of 15 pounds. The pressure regulator sits loosely on the vent pipe. The canning-cooking rack is placed in the bottom of the canner to hold jars off the bottom of the unit while canning. When cooking, the rack is used for steaming foods.
BEFORE USING THE CANNER FOR THE FIRST TIME BEFORE OPERATING READ INSTRUCTIONS psi 02 3. Replace the sealing ring in the sealing ring groove, making certain to fit the ring under the stop tab located on the inside rim of the cover (Fig. A). 4. The sealing ring is prelubricated. If necessary, to help make the cover easier to open and close, a very light coating of cooking oil may be applied to the sealing ring and underside of the body lugs (Fig. B).
PRESSURE CANNING the boiling time by 1 minute for each 1,000 foot increase in altitude. The United States Department of Agriculture recommends the pressure canner as being the only safe method for canning low acid foods—vegetables, meats, and poultry. Many times odors that cannot be detected in the cold product will become evident by this method. If, after boiling, food does not smell or look right, discard it without tasting. There are invisible microorganisms present all around us.
3. Select fresh firm food. Sort food according to size. Clean food thoroughly. Prepare according to recipe. Fill hot Mason jars promptly with food and liquid to recommended level. Allow ½-inch headspace for fruits. Most vegetables and meats require 1-inch headspace due to expansion during processing. Work out air bubbles with a clean nonmetallic spatula. Wipe sealing edge clean with a damp cloth. Adjust bands according to closure manufacturer’s directions. 6.
7. Position canner on a level burner Fig. I and range only. Use on a tilted burner or range may interfere with the operation of the pressure regulator. To prevent damage to the pressure canner, do not use on an outdoor LP gas burner or gas range over 12,000 BTU’s. Using a relatively high heat setting, heat the pressure canner until a steady flow of steam can be seen, heard, or felt coming from the vent pipe (Fig. I). Exhaust air from the canner for 10 minutes by allowing steam to flow from the vent pipe.
beyond the body handles. If cover seems to stick or is hard to turn, do not force it open. Sticking may indicate that there is still pressure inside the canner. If in doubt about pressure being completely reduced, let the canner stand until cool before removing the cover. 14. Lift canner cover toward you to keep steam away from you when opening (Fig. L). 15. Remove jars from canner. Set jars upright on board or cloth, away from draft to cool.
top side of the cover counterclockwise until the pin is free of the cup portion. Lift the pin out of the cover and remove the cup from under the cover. Carefully pull the small gasket off the threaded shaft on the cup portion. Wash all parts in warm, sudsy water. Use a soft cloth or small nylon brush to clean the cover hole. 4. To reassemble the air vent cover lock, place the small gasket over the threaded shaft of the cup portion.
Do not operate your pressure canner with continual leakage. If the preceding steps do not correct the problem, return the entire unit to the Presto Factory Service Department (see page 77). 12. The dial gauge is a delicate instrument which must be handled with care. Do not submerse cover or let gauge come in contact with any liquid.
When pressure canning at altitudes of 2,000 feet or below or boiling water canning at altitudes of 1,000 feet or below, process according to specific recipe. When canning at higher altitudes, process according to the following charts. Altitude and Pressure Chart for Pressure Canning Fruit Altitude Pounds of Pressure for Pints and Quarts 2,001 – 4,000 ft. 4,001 – 6,000 ft. 6,001 – 8,000 ft. 7 lbs. 8 lbs. 9 lbs.
BERRIES (EXCEPT STRAWBERRIES) Wash firm berries carefully, removing caps and stems. Heat berries in boiling water for 30 seconds and drain. Pack hot berries in clean, hot Mason jars, leaving ½-inch headspace. Cover with boiling syrup or water, leaving ½-inch headspace. Adjust jar lids. Pressure canning: Process at 6 pounds pressure, pints and quarts 8 minutes. For processing above 2,000 feet altitude, see page 20 for recommended pounds of pressure. Boiling water canning: Process pints and quarts 15 minutes.
RHUBARB Wash young, tender rhubarb. Remove ends and cut into ½-inch pieces. Add ½ cup sugar to each quart of rhubarb. Let stand until juice appears. Heat rhubarb slowly to boiling. Pack hot rhubarb in clean, hot Mason jars, leaving ½-inch headspace. Adjust jar lids. Pressure canning: Process at 6 pounds pressure, pints and quarts 8 minutes. For processing above 2,000 feet altitude, see page 20 for recommended pounds of pressure. Boiling water canning: Process pints and quarts 15 minutes.
PRESSURE CANNING VEGETABLES Pressure canning is the only safe method for canning vegetables. Young, tender, fresh vegetables, slightly immature, are better for canning than those which are overripe. As a rule, vegetables are best if canned immediately after picking, since flavor decreases upon standing and often unpleasant color changes take place. Avoid bruising vegetables because spoilage organisms grow more rapidly on bruised vegetables than on unblemished ones.
Hot Pack: Fill clean, hot Mason jars with beans or peas and cooking water, leaving 1-inch headspace. Adjust jar lids. Process at 11 pounds of pressure – Pints 75 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see page 27 for recommended pounds of pressure. BEANS—GREEN, WAX, ITALIAN Wash young, tender beans thoroughly. Remove stem and blossom ends or any “strings”. Leave whole or cut into 1-inch pieces.
Cover with boiling water leaving 1-inch headspace. Adjust jar lids. Process at 11 pounds pressure – Pints 55 minutes and Quarts 85 minutes. For processing above 2,000 feet altitude, see page 27 for recommended pounds of pressure. GREENS Sort young, tender, freshly picked greens discarding wilted tough leaves, stems, and roots. Wash greens thoroughly. Do not raw pack greens. Place approximately 1 pound of greens at a time in a cheese cloth bag and steam 3 to 5 minutes or until well wilted.
POTATOES—SWEET Wash sweet potatoes. Boil or steam just until partially soft (15 to 20 minutes). Remove skins and cut into pieces. CAUTION: Do not mash or puree potatoes. Pack hot sweet potatoes in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids. Process at 11 pounds pressure – Pints 65 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see page 27 for recommended pounds of pressure.
When pressure canning at altitudes of 2,000 feet or below, process according to specific recipe. When canning at higher altitudes, process according to the following charts. Altitude and Pressure Chart for Canning Meat, Poultry, Fish, Seafood, and Soup Altitude Pounds of Pressure for Pints and Quarts 2,001 – 4,000 ft. 4,001 – 6,000 ft. 6,001 – 8,000 ft. 12 lbs. 13 lbs. 14 lbs. Processing time is the same at all altitudes.
CANNING RECIPES: POULTRY CUT-UP POULTRY Cut poultry into serving size pieces. If desired, remove bone. Boil, steam, or bake poultry slowly to medium done. Poultry is medium done when pink color in center is almost gone. Pack hot poultry loosely in clean, hot Mason jars, leaving 1¼-inches headspace. Cover poultry with boiling broth or water, leaving 1¼-inches headspace. Adjust jar lids.
CRAB Keep live crabs on ice until ready to can. Wash crabs thoroughly. Place crabs in water containing ¼ cup lemon juice and 2 tablespoons of salt per gallon. Simmer 20 minutes. Cool in cold water and drain. Remove back shell and then remove meat from body and claws. Soak meat 2 minutes in cold water containing 2 cups lemon juice or 4 cups of white vinegar and 2 tablespoons of salt per gallon. Drain and remove excess moisture. Pack loosely into clean, hot Mason jars, leaving 1-inch headspace.
HELPFUL HINTS FOR PRESSURE CANNING Bubbles often appear in the jar after it is removed from canner because food is still boiling in jar. Ordinarily bubbles do not appear once the product has been allowed to thoroughly cool. Jar breakage during processing is caused by: (1) Packing jar too solidly or overfilling; (2) Weakened, cracked jars; (3) Jars touching bottom of canner; (4) Lids improperly tightened; (5) Use of jars other than Mason jars.
Discoloration of peaches and pears on the top of the jar is often due to enzyme activity which means that the processing time was not long enough or the temperature not high enough to render enzymes inactive. HOW TO CAN FOODS USING BOILING WATER method Fruit which has been canned without sugar will often turn brown when exposed to air just as fresh fruit does. Note: Your 16-quart canner can be used as a boiling water canner for ½ pint and pint jars only.
CANNING RECIPES: BOILING WATER METHOD The following recipes are safely canned by the boiling water method. Do not pressure can these recipes because the food quality would be unacceptable. Apple Butter 16 medium apples (about 4 pounds) 4 cups sugar 2 teaspoons cinnamon ¼ teaspoon cloves To prepare pulp: Wash apples; remove stem and blossom ends; do not peel or core. Cut apples into small pieces. Add 2 cups water; cover; simmer 20 to 25 minutes or until apples are soft.
HOW TO PRESSURE COOK FOODS IN YOUR PRESSURE CANNER To assure the very best results every time, carefully follow these stepby-step instructions for pressure cooking. You may find it helpful to refer back to the diagrams on pages 3 through 5. 1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected. Pour liquid into the canner body, as specified in the recipe or timetable. This liquid is usually water. However, some recipes will call for other liquids, such as wine.
8. After the air vent/cover lock and overpressure plug have dropped and no steam escapes when the regulator is tilted, remove the pressure regulator. Do not remove the pressure regulator until pressure is completely reduced. Always remove the pressure regulator before opening the cover. 9. Remove cover by turning counter-clockwise until the mark on the body handle aligns with the V mark on the cover. Lift cover toward you to keep steam away from you.
burner, the canner will overheat excessively causing possible discoloration and/or warping of the canner. 3. Always look through the vent pipe before using the canner to make sure it is clear. — If the vent pipe is blocked, it cannot function as it should and thus cannot relieve excess pressure. Pressure may then build to unsafe levels. To clean the vent pipe, draw a pipe cleaner or small brush through the opening, as shown on page 11. Also clean the vent pipe nut as shown. 4.
HELPFUL HINTS FOR PRESSURE COOKING Your favorite recipes may be adjusted for cooking in the canner by following the general directions in this book for the particular type of food being cooked. Decrease the length of cooking time by two thirds, since pressure cooking is much faster than ordinary cooking methods. Because there is little evaporation from the canner, the amount of liquid should be decreased. Add about 2 cups more liquid than desired in the finished product.
COOKING RECIPES: MEAT POT ROAST 9 lbs. beef shoulder or rump roast Salt and pepper ¼ cup cooking oil 2 onions, sliced 4 cups water Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast in canner. Season roast with salt, pepper, and onion; add water. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 15-18 servings. SWISS STEAK 12 1 lbs.
LEMON PORK CHOPS HAM—BOILED 12 lbs. ham 5 cups water Place ham and water in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 70 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 20-24 servings. VIRGINIA HAM 10 lbs. ham 4 cups water 1½ cups brown sugar Cloves Place ham on cooking rack in canner. Add water. Close cover securely. Place pressure regulator on vent pipe and COOK 60 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
GOURMET VEAL STEAK LEG OF LAMB 2 legs of lamb, 5-lbs. each 3 tablespoons cooking oil Salt and pepper 2 cloves garlic, minced 4 cups water Heat canner, add oil, and brown lamb. Add salt, pepper, garlic, and water. Close cover securely. Place pressure regulator on vent pipe and COOK 50 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 20-24 servings. CHINESE PINEAPPLE LAMB 6 ¼ 2 4 4 lbs.
PRESSURE COOKING ENTREES Try these suggested entrees. Then experiment with entrees of your own. Entree recipes are cooked at 15 pounds pressure. Always remember to select foods that cook in the same length of time. Favorite recipes may be adjusted to pressure cooking by following the general directions for the particular type of food being cooked. Decrease the length of cooking time by two-thirds, since pressure cooking requires only one-third as much time as ordinary methods of cooking.
CHILI CON CARNE 6 4 2 2 1 3 1 lbs. ground beef onions, chopped green peppers, chopped cloves garlic, minced 16-ounce can tomato sauce 16-ounce cans tomatoes tablespoon salt, or as desired ½ 2 1 3 teaspoon cayenne pepper tablespoons chili powder cup water ****** 16-ounce cans kidney beans, drained and rinsed Heat canner and brown beef, breaking it apart to assure even browning. Add onions, green pepper, and garlic and brown lightly. Add remaining ingredients. Close cover securely.
PRESSURE COOKING POULTRY Poultry recipes are cooked at 15 pounds pressure. Try the following suggested recipes and enjoy tasty poultry in a variety of sauces. Or, prepare your own favorite poultry dishes. When you wish to seal the natural juices into the poultry, sear to a crispy brown prior to pressure cooking. When it is desirable to intermingle food flavors during cooking, it is best not to brown poultry; just cook it in the liquid indicated in the recipe.
CORNISH HENS IN WHITE WINE ¼ 8 2 1 2 cup cooking oil cornish hens teaspoons salt teaspoon pepper cups white cooking wine 2 1 1 teaspoons instant chicken bouillon teaspoon thyme tablespoon chopped parsley Heat canner, add oil, and brown hens. Season with salt and pepper. Combine remaining ingredients and pour over hens. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 8-12 servings.
DRY BEANS AND PEAS TIMETABLE Soak beans and peas, except lentils and black-eyed peas, according to information on page 67. Add 1 tablespoon vegetable oil to cooking liquid. Do not cook split peas.
PRESSURE COOKING SOUPS Make homemade soups the easy way in your canner. If you wish to prepare your family’s favorite soup, use the following recipes as guides. Soup recipes are cooked at 15 pounds pressure. Do not pressure cook soups containing barley, rice, pasta, split peas, or soup mixes with dried vegetables because they have a tendency to foam, froth, and sputter and could clog the vent pipe. The canner quickly transfers natural flavor and nutrients from the meat into the broth.
PRESSURE COOKING DESSERTS Your canner offers a shortened method for preparing steamed breads and desserts. Actually the cooking time can be counted in minutes instead of hours. You will find, too, that your canner is easier to use than the ordinary steamer because its pressure regulator acts as a means of measurement to assure constant heat to produce uniform even-textured products. Consult specific recipes for cooking pressure. Best results are obtained when 1- to 1½- quart molds are used.
RICE PUDDING 1 4 2 ⁄3 1 quart milk eggs, slightly beaten cup sugar teaspoon salt 4 cups cooked rice 1 teaspoon vanilla 2 cups water Scald milk and cool slightly. Combine eggs, sugar, and salt. Add milk slowly, stirring constantly. Add rice and vanilla. Pour into individual custard cups and cover firmly with aluminum foil. Place water, cooking rack, and custard cups in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 3 MINUTES at 15 pounds pressure. Cool canner at once.
RECIPE INDEX (cont.) Pressure COOKING RECIPES ENTREE RECIPES (Cont.) New England Boiled Dinner . . . . . 63 Pork Chops with Vegetables . . . . . 62 Pork Hocks with Sauerkraut and Potatoes . . . . . . . . . . . . . . . 63 Spaghetti Meat Sauce . . . . . . . . . . 60 Spareribs and Sauerkraut . . . . . . . . 62 MEAT RECIPES . . . . . . . . . . . . . . . 53 Beef Recipes . . . . . . . . . . . . . . . . . 54 Braised Beef . . . . . . . . . . . . . . . . . 54 Corned Beef . . . . . .
to function properly with its canners. Presto can only guarantee the quality and performance of genuine PRESTO parts. “Look-alikes” might not be of the same quality or function in the same manner. To ensure that you are buying genuine PRESTO replacement parts, look for the PRESTO trademark. PRESTO canner replacement parts are available at hardware stores and other retail outlets. Parts may also be ordered on-line at www. GoPresto.com.
