5 5 10 0 20 psi READ INSTRUCTIONS BEFORE OPERATING Pressure Canner BEFORE OPERATING READ INSTRUCTIONS 0 02 5 10 15 and Cooker Visit us on the web at www.GoPresto.com Instructions and Recipes ©2010 by National Presto Industries, Inc. Table of Contents Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers. This is a IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following: 1. Read all instructions. Improper use may result in bodily injury or property damage. 2. Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear. 3.
Small Gasket 3. VENT PIPE 7. OVERPRESSURE PLUG 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 black, rubber overpressure plug is located in the canner cover. It will automatically pop out and release steam in case the vent pipe becomes blocked and/or clogged and pressure cannot be released normally through the vent pipe. 4.
PRESSURE CANNING 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. There are invisible microorganisms present all around us. Fruits, vegetables, and meat contain these microorganisms naturally, and yet, they are not a problem unless food is left to sit for extended periods of time, causing food spoilage. This is nature’s way of telling us when food is no longer fit to eat.
Wash and rinse jars, lids, and bands. Pour hot water into jars and set aside until needed. Follow closure manufacturer’s directions for bands and lids. 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.
Do not remove the pressure regulator until pressure is completely reduced and the air vent/cover lock has dropped. Always remove pressure regulator before opening the cover. Fig. L Fig. K 13. To remove cover, turn counter-clockwise until cover hits stop (Fig. K). Cover handles will be 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.
11. If leakage of moisture or steam develops while using your canner, check the following possible causes: The formation of a small amount of moisture under the pressure regulator is normal when canning or cooking first begins. This condensation is a result of the temperature of the pressure regulator being lower than the rest of the canner. If excess condensation continues, the vent pipe may be loose and should be tightened with an adjustable wrench.
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. 7 lbs. 4,001 – 6,000 ft. 8 lbs. 6,001 – 8,000 ft. 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 8 for recommended pounds of pressure. Boiling water canning: Process pints and quarts 15 minutes.
TOMATOES—WHOLE OR HALVED (packed raw without added liquid) Wash medium, smooth, firm, ripe tomatoes. Loosen skins by dipping tomatoes 1 minute in boiling water, then in cold water. Peel and remove core. Leave whole or halve. Add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid. Add 1 teaspoon salt to each quart, ½ teaspoon to each pint, if desired.
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 chart. Altitude and Pressure Chart for Canning Vegetables Altitude Pounds of Pressure for Pints and Quarts 2,001 – 4,000 ft. 12 lbs. 4,001 – 6,000 ft. 13 lbs. 6,001 – 8,000 ft. 14 lbs. Processing time is the same at all altitudes. CANNING RECIPES: VEGETABLES ASPARAGUS Wash and drain asparagus. Remove tough ends and scales. Rinse.
BEETS Trim tops of young, tender beets, leaving 1 inch of stem and roots to reduce bleeding of color. Wash thoroughly. Cover with boiling water and boil 15 to 25 minutes or until skins slip off easily. Remove skins, stems, and roots. Small beets may be left whole. Cut medium or large beets into ½-inch cubes or slices; halve or quarter very large slices. Pack hot beets in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
PEPPERS—HOT OR SWEET (including bell, chile, jalapeño, and pimiento) Preparation of Chile peppers—Cut two or four slits in each pepper, and blister using one of the following methods: Oven or broiler method: Place chile peppers in a 400° oven or broiler for 6 to 8 minutes until skins blister. Range-top method: Cover hot burner, either gas or electric with heavy wire mesh. Place chilies on burner for several minutes until skins blister. Allow peppers to cool.
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. 12 lbs. 4,001 – 6,000 ft. 13 lbs. 6,001 – 8,000 ft. 14 lbs. Processing time is the same at all altitudes. CANNING RECIPES: MEAT CUT-UP MEAT (strips, cubes, or chunks) Bear, Beef, Pork, Lamb, Veal, and Venison Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart of water. Rinse.
RABBIT Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart. Rinse and remove excess fat. Cut into serving size pieces. Boil, steam, or bake to medium done. Rabbit is medium done when pink color in center is almost gone. Pack hot rabbit loosely in clean, hot Mason jars, leaving 1¼-inches headspace. Cover rabbit with boiling broth or water leaving 1¼-inches headspace. Adjust jar lids.
PRESSURE CANNING SOUPS Pressure canning is the only safe method for canning soups. Soup or soup stock is quickly and easily canned. Soup should always be cooked ready for serving, then poured into clean, hot Mason jars, leaving 1-inch headspace. Generally, vegetable soups are more satisfactory if the stock and vegetable mixture is canned separately and combined at the time of serving. Follow step-by-step directions beginning on page 4 for canning procedure. Process soups according to the following recipes.
It is not necessary for the liquid on canned meats to congeal. The liquid will congeal only when there is a large amount of gelatin from cartilage or connective tissue present. The loss of color from beets, during canning, is usually due to the variety of beets used or beets that are too old. If possible, can young, tender, very dark beets which are freshly gathered. Precook beets with 2 inches of the stem and all of the root on, as this helps to retain the juices.
RASPBERRY JAM 2 quarts raspberries 1 package powdered pectin ⅓ cup water 1 tablespoon lemon juice 1 tablespoon grated lemon peel 6 cups sugar Combine raspberries, pectin, water, lemon juice, and lemon peel in a large saucepot. Bring to a boil over high heat, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary. Ladle hot jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps.
HOW TO PRESSURE COOK FOODS IN YOUR PRESSURE CANNER To assure the very best results every time, carefully follow these step-by-step instructions for pressure cooking. You may find it helpful to refer back to the diagrams on pages 2 and 3. 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.
There are a few foods such as rice, grains, dry beans and peas, and soups which expand so much or foam and froth while cooking that the canner should never be filled above the ½ fill line. For other foods, never fill the canner above the ⅔ fill line. For your convenience, both the ⅔ and ½ full levels are marked by indentations on the side of the pressure canner body (Fig. Q). The top marking indicates the ⅔ full level and the middle marking the ½ full level.
When pressure cooking at high altitudes, cooking time should be increased 5% for every 1000 feet above the first 2000 feet. Following this rule, the time would be increased as follows: 3000 . . . . . . 5% 4000 . . . . . 10% 5000 . . . . . 15% 6000 . . . . . . 20% 7000. . . . . 25% 8000. . . . . 30% If you have questions on recipes or timetables write to: Test Kitchen, National Presto Industries, Inc., 3925 North Hastings Way, Eau Claire, Wisconsin 54703-3703, phone 1-800-368-2194.
BRAISED BEEF 6 slices salt pork 9 lbs. boneless beef, round or rump roast Salt and pepper Flour 4 1 1 3 1 cups water cup diced turnips cup diced carrots onions, chopped cup chopped celery Heat canner and brown salt pork. Season roast with salt and pepper; dredge in flour. Brown roast well on all sides. Add water and vegetables. Close cover securely. Place pressure regulator on vent pipe and COOK 40 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 15-18 servings. 12 lbs.
¼ cup cooking oil 4 slices ham, 1½ inches thick HAM SLICES Cloves, if desired 3 cups water Heat canner, add oil, and sear ham on all sides. Stud ham with cloves, if desired. Place cooking rack, ham, and water in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12-15 servings. PORK ROAST 6 lbs.
CHINESE PINEAPPLE LAMB 6 lbs. boneless lamb, cut into 1½-inch cubes ¼ cup cooking oil 2 cups chopped onion 4 cups sliced celery 4 3-ounce cans mushrooms Salt and pepper 3 cups beef stock 2 16-ounce cans bean sprouts, drained 4 20-ounce cans pineapple chunks, drained 3 tablespoons cornstarch ½ cup soy sauce Heat canner, add oil, and brown meat. Add onion and celery; brown lightly. Add mushroom liquid, seasoning, and beef stock. Close cover securely.
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.
6 4 2 2 1 3 1 CHILI CON CARNE 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 teaspoon cayenne pepper 2 tablespoons chili powder 1 cup water * * * * * * 3 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.
9 1 1 1 ⅓ 2 CHICKEN MARENGO lbs. chicken, quartered tablespoon coarse black pepper cup flour tablespoon salt, or as desired cup cooking oil cloves garlic, minced 4 3-ounce cans sliced mushrooms, drained (or 1 lb. mushrooms, sliced) 4 16-ounce cans tomatoes 2 cups dry white wine Rub chicken with pepper. Dredge in flour and season with salt. Heat canner, add oil and garlic. Brown chicken. Add mushrooms, tomatoes, and 1 cup wine. Close cover securely.
PRESSURE COOKING DrY BEANS AND PEAS The pressure canner is ideal for preparing dry beans and peas quickly. However, dry beans and peas have a tendency to froth and foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to use the following cautions when pressure cooking dry beans and peas: (1) Never fill the canner over the ½ full line (this includes beans, ingredients, and water). (2) Add 1 tablespoon vegetable oil for cooking.
The recipes on the this page are intended for pressure cooking and should not be canned. BOSTON BAKED BEANS 6 cups dried beans 1 cup catsup 1 lb. salt pork or bacon, diced 4 onions, diced ½ cup brown sugar Water 2 teaspoons dry mustard * * * * * * 1 cup molasses Salt, as desired Soak beans according to instructions on page 29. Drain and discard liquid. Heat canner and sear salt pork or bacon. Remove excess drippings. Add beans, remaining ingredients, and enough water to well cover beans.
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.
3 4 3 1 1 tablespoons cooking oil lbs. beef, cubed quarts water cup sliced onion cup diced carrots BROWN BEEF STOCK 1 1 2 1 1 cup chopped celery cup diced turnips tablespoons parsley flakes bay leaf tablespoon salt, or as desired Heat canner, add oil, and brown beef. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Strain stock. 12-15 servings.
ENGLISH PLUM PUDDING 1 cup sifted all purpose flour ½ cup currants 1 teaspoon baking powder ½ cup chopped nuts ½ teaspoon salt 1 egg ½ teaspoon allspice ½ cup sugar ½ teaspoon cinnamon ½ cup ground suet 1 ½ teaspoon nutmeg ⁄3 cup milk ¼ teaspoon ground cloves 3 quarts water ½ cup raisins Sift flour with baking powder, salt, and spices. Add fruits and nuts. Beat egg; add sugar, suet, and milk. Combine liquid and dry ingredients; mix well. Pour into buttered 1-quart mold.
1¼ ⅔ ⅔ ½ ¾ ⅔ 1 ½ 1½ ½ WHITE FRUIT CAKE cups canned pineapple tidbits cup chopped citron cup shredded lemon peel cup chopped candied cherries cup chopped dates cup shredded orange peel cup chopped dried apricots cup chopped figs cups white raisins cup shredded coconut 2 cups chopped walnuts ½ cup flour 1 cup shortening 1 cup sugar 5 eggs 1½ cups flour 1 teaspoon salt 1½ teaspoons baking powder ¼ cup pineapple juice 3 quarts water Drain pineapple, saving juice. Dredge fruits and nuts with ½ cup flour.
RECIPE INDEX (cont.) Pressure COOKING RECIPES MEAT RECIPES . . . . . . . . . . . . . . . . . . . Beef Recipes . . . . . . . . . . . . . . . . . . . . . Braised Beef . . . . . . . . . . . . . . . . . . . . . Corned Beef . . . . . . . . . . . . . . . . . . . . . . Italian Beef . . . . . . . . . . . . . . . . . . . . . . Pot Roast . . . . . . . . . . . . . . . . . . . . . . . . Short Ribs . . . . . . . . . . . . . . . . . . . . . . . Swiss Steak . . . . . . . . . . . . . . . . . . . . . .
Service and Parts information If you have any questions regarding the operation of your Presto canner or need parts for your canner, contact us by any of these methods: • Call 1-800-877-0441 weekdays 8:00 AM to 4:30 PM (Central Time) • Email us at our website www.GoPresto.com • Write: National Presto Industries, Inc. Consumer Service Department 3925 N. Hastings Way, Eau Claire, WI 54703-3703 Inquiries will be answered promptly by telephone, letter, or email.
