23-quart induction compatible Pressure Canner with stainless steel clad base • Designed for easy, confident home pressure canning. The only method recommended safe for canning meats, vegetables, poultry, and seafood. • Doubles as a boiling water canner for fruits, jams, jellies, pickles, and salsa. • Works on gas, electric (coil and smooth-top), and induction ranges. Estas instrucciones también están disponibles en español. Para obtener una copia impresa: • Descargue en formato PDF en www.GoPresto.
TABLE OF CONTENTS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Before Using the Canner for the First Time . . . . . . . . . . . . . 8 Canning Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 How to Pressure Can Foods . . . . . . . . . . . . . . . . . . . . . . . . . 13 Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
This is a Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers. 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.
11. To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the sealing ring or sooner if it becomes hard, deformed, cracked, worn, or pitted. It is recommended that the sealing ring and overpressure plug be replaced at least every three years. Use only genuine Presto® replacement parts. 12. Close supervision is necessary when the pressure canner is used near children. It is recommended that children not use the pressure canner. 13.
Become familiar with the various parts shown on pages 5 through 7. Do not attempt to use your pressure canner before reading the instructions on pages 13 through 18. 7 5 4 1 2 3 8 6 Model Number and Series Code 9 15 5 10 0 20 psi READ INSTRUCTIONS BEFORE OPERATING 1. PRESSURE DIAL GAUGE The pressure dial gauge registers pressure in pounds per square inch, or PSI. The pointer moves around the dial indicating the pressure within the unit.
3. VENT PIPE 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. TOP Small Gasket TOP 4. AIR VENT/COVER LOCK The air vent /cover lock automatically vents or exhausts air from the canner and acts as a visual indication of pressure in the canner. The small gasket must be in place for the air vent/cover lock to seal completely. 5.
8. CANNING-COOKING RACK The canning-cooking rack is placed in the bottom of the canner to hold jars off the bottom of the unit while canning. The canning-cooking rack must always be used when canning. When cooking, the rack is used for steaming foods. It can also be used to hold foods such as vegetables out of the cooking liquid, allowing several foods to be cooked at the same time without an intermingling of flavors. When it is desirable to blend flavors, do not use the canningcooking rack. 9.
BEFORE USING THE CANNER FOR THE FIRST TIME 1. Remove the sealing ring by simply pulling it from the sealing ring groove. 2. Wash the cover, body, and sealing ring with hot, soapy water to remove any manufacturing oils. Rinse all parts with warm water and dry. 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.
5. Check the air vent/cover lock in the canner cover to be sure the two pieces are screwed together securely. If loose, tighten with fingers until a point of resistance is met (finger tight). See pages 22 and 23. 6. Attach the dial gauge to the Nut canner cover by first removing Cover Metal Washer the nut, metal washer, and white compression gasket from the threaded end of the Metal White Base Compression dial gauge. Then, turn the Gasket cover upside down. Starting from the bottom, insert the Fig.
CANNING BASICS INTRODUCTION The key to successful canning is to understand the acidity and spoilage factor of the food you wish to can, as well as the acceptable canning methods to process those foods. 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.
canning method) a vacuum is formed, sealing food within and preventing any new microorganisms from entering and spoiling the foods. BEFORE BEGINNING Selecting Jars Glass home canning jars, sometimes referred to as Mason jars, are made of heat-tempered glass for durability and reuse. These are the only jars recommended for safe home canning. They are available in standard sizes (half-pint, pint, and quart jars) and will withstand the heat of a pressure canner.
secures the lid during processing. The flat lid is for one use only while the bands can be used repeatedly if they remain in good condition. Always prepare lids and bands according to manufacturer’s instructions. Measuring Headspace Headspace is the air space between the top of the food or its liquid and the lid. Leaving too much headspace can result in underprocessing because it may take too long to release the air from the jar.
Testing Seals After jars have cooled, test the jar lids to be sure a vacuum seal has formed. Press down on the center of the flat lid to determine if it is concave (stays down when pressed). Then remove the screw band and gently try to lift the lid with your fingertips. If the center does not flex up and down and you cannot lift the lid off, the lid has a good seal. Detecting Spoilage If up-to-date instructions and processing times and pressures are followed carefully, spoilage is uncommon.
2. If canning on an electric smooth-top or induction range, refer to instructions for canning in the owner’s manual for your range. Always clean the stovetop with a cooktop polishing cream, according to the range manufacturer’s instructions, before and after canner use. In addition, to avoid scratching the ceramic glass surface of the smooth-top or induction range, check the bottom of the canner to be sure it is clean and free of debris and does not have any nicks or scratches. 3.
7. Hold the cover up to the light and Fig. E look through the vent pipe (Fig. E) to be certain it is clear before placing the cover on the canner. If it is clear, proceed to step 8. If it is blocked, clean the vent pipe and vent pipe nut with a small brush or Fig. F pipe cleaner (Fig. F and Fig. G). 8. Check to be sure the overpressure plug is seated properly in the cover (see page 22, Fig. M). 9. Place cover on canner, aligning the V mark on the cover with the inverted V mark on the body handle (Fig. H).
Using a relatively high 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 Fig. I air from the canner for 10 minutes by allowing steam to flow from the vent pipe. Reduce heat, if necessary, to maintain a steady, moderate flow of steam. 11. Place pressure regulator on vent pipe. If heat was reduced for exhausting, adjust to a relatively high setting and heat canner.
13. 14. 15. 16. 17. 1½ to 2 pounds less than the desired pressure. However, do not begin the processing countdown until correct pressure is reached. At the end of processing time, turn burner to OFF and remove canner from heat source. NOTICE: Lift pressure canner to remove it from burner. Sliding any cookware may leave scratches on stovetops. Let pressure drop of its own accord.
. Remove jars from canner. Set jars upright on board or cloth, away from drafts. Allow jars to cool naturally for 12 to 24 hours before testing seal (see page 13). Once seal has been tested, remove bands, wipe jars, label, date, and store in a cool, dry place. If a jar does not seal, see information on page 19. NOTICE: When processing consecutive batches, be sure to check the water level in the canner between batches. Add water, if necessary, to keep water at the 3-quart mark (see page 14, Fig. D). 19.
♦♦ Flat sour, a type of food spoilage, is caused by canning overripe food or allowing precooked foods to stand in jar too long before processing. It may be prevented by using fresh products and properly processing, cooling, and storing. Flat sour shows no indication of spoilage until jar is opened. Discard contents.
CARE AND MAINTENANCE Canner Body • It is normal for the inside of the canner to discolor. This discoloration, which is not harmful, is a result of the various minerals in water and foods interacting with the aluminum. To remove this discoloration, use a solution of 1 tablespoon cream of tartar for every 1 quart of water. Pour enough solution into the canner to cover the discoloration, making sure the canner is not filled more than ⅔ full.
Pressure Dial Gauge • The pressure dial gauge is a delicate instrument and must be handled with care. Do not submerge the pressure dial gauge, allow it to come into contact with liquid, or subject it to freezing temperatures. • The pressure dial gauge needs to be checked for accuracy prior to each canning season and if any of the following conditions exist: cover has been submerged in water or dropped, parts are rusty, pointer is not in the “0” block, or if you believe the gauge may not be accurate.
from the underside of the cover, until the bottom edge is fully and evenly seated against the underside of the cover. When properly installed, the word (TOP) will be visible on the overpressure plug when viewed from the outside of the cover (Fig. M). Fig.
opening from the underside of the cover (Fig. N). Screw the pin portion clockwise onto the threaded shaft until it is finger-tight. Do not use a wrench to tighten the air vent/cover lock. Overtightening may cause the rubber gasket to wrinkle, which will result in the canner not sealing. When properly installed, the word (TOP) will be visible on the air vent/cover lock when viewing the outside of the cover (see Fig. J, page 16). Periodically check to make sure these two pieces are tight.
CANNING FRUITS Fruits may be safely processed using the boiling water method (stepby-step instructions begin on page 52). However, if desired, fruits may also be processed using the pressure canning method. Maintaining Color Select firm, fully-ripened but not soft fruit. Do not can overripe foods. Some fruits (apples, apricots, nectarines, peaches, and pears) tend to darken while they are being prepared.
SYRUPS FOR CANNING FRUITS Syrup Very Light Light Medium Heavy Sugar Per Quart of Water ½ cup 1 cup 1¾ cups 2¾ cups Yield of Syrup 4½ cups 4¾ cups 5 cups 5⅓ cups Combine sugar and water in a large pot. Bring to a boil and keep syrup hot while preparing fruit. Use as directed in recipe. Altitude Adjustments 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.
Hot Pack: Add apples and syrup (page 25), juice, or water to a large pot and bring to a boil. Boil for 5 minutes, stirring occasionally to prevent scorching. Pack hot apples in hot jars, leaving ½-inch headspace. Cover apples with hot syrup, juice, or water, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust twopiece lids. Pressure canning: Process at 6 pounds pressure, pints and quarts 8 minutes. For processing above 2,000 feet altitude, see page 25 for recommended pounds of pressure.
side down, in hot jars, leaving ½-inch headspace. Cover with hot syrup, juice, or water, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. Raw Pack: Pack raw apricots, cut side down, in hot jars, leaving ½-inch headspace. Cover with hot syrup, juice, or water, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. Pressure canning (hot and raw pack): Process at 6 pounds pressure, pints and quarts 10 minutes.
Raw Pack: Use this method for softer berries such as raspberries and blackberries. Add ½ cup hot syrup (page 25), juice, or water to hot jars. Pack raw berries into jars, leaving ½-inch headspace. Gently shake jars while filling to pack firmly without crushing berries. Cover with hot syrup, juice, or water, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. Pressure canning: Process at 6 pounds pressure, pints 8 minutes and quarts 10 minutes.
Hot Pack: Add fruit and syrup (page 25), juice, or water to a large pot and bring to a boil. Pack hot fruit, cut side down, in hot jars, leaving ½-inch headspace. Cover with hot syrup, juice, or water, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust twopiece lids. Raw Pack: Pack raw fruit, cut side down, in hot jars, leaving ½-inch headspace. Cover with hot syrup, juice, or water, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Boiling water canning: Process pints 20 minutes and quarts 25 minutes. For processing above 1,000 feet altitude, see page 25 for recommended time. PLUMS Stem and wash firm, ripe plums. If plums are to be canned whole, prick each side with a fork. Freestone varieties may be cut in halves and pitted. Hot Pack: Add plums and syrup (page 25), juice, or water to a large pot and bring to a boil. Boil 2 minutes. Cover pot and let stand 20 to 30 minutes. Pack hot plums in hot jars, leaving ½-inch headspace.
CANNING TOMATOES AND TOMATO PRODUCTS Tomatoes and tomato products may be safely processed using the boiling water method (step-by-step instructions begin on page 52) or pressure canning method. However, for some tomato products, the pressure canning method may result in a more nutritious canned product. Acidifying Tomatoes and Tomato Products Tomatoes have a pH close to 4.6, which means it is necessary to take precautions to can them safely. First, carefully choose the tomatoes for canning.
Altitude and Pressure Chart for Pressure Canning Tomatoes Altitude 2,001–4,000 ft. 4,001–6,000 ft. 6,001–8,000 ft. Pounds of Pressure 12 pounds 13 pounds 14 pounds Processing time is the same at all altitudes. Altitude Chart for Boiling Water Canning Tomatoes Altitude 1,001–3,000 ft. 3,001–6,000 ft. 6,001–8,000 ft. Increase Processing Time 5 minutes 10 minutes 15 minutes CANNING RECIPES: TOMATOES TOMATOES—WHOLE OR HALVED (packed raw without added liquid) Wash smooth, firm, ripe tomatoes.
TOMATOES—WHOLE OR HALVED (packed in water) Wash 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, or if using large tomatoes, quarter. Hot Pack: Place prepared tomatoes in a large pot and add just enough water to cover. Bring to a boil and boil gently for 5 minutes. Add bottled lemon juice or citric acid to hot jars (page 31). Add salt, if desired (page 31).
Press heated juice through a sieve or food mill to remove skins and seeds. Heat juice again to boiling. Add bottled lemon juice or citric acid to hot jars (page 31). Add salt, if desired (page 31). Fill hot jars with hot tomato juice, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. Pressure canning: Process at 11 pounds pressure, pints and quarts 15 minutes. For processing above 2,000 feet altitude, see page 32 for recommended pounds of pressure.
SPAGHETTI SAUCE WITHOUT MEAT ¼ cup vegetable oil ¼ cup packed brown sugar 4 tablespoons dried parsley 2 tablespoons dried oregano 4½ teaspoons salt 2 teaspoons black pepper 30 pounds tomatoes 1 cup chopped onion 1 cup chopped celery or green pepper 1 pound fresh mushrooms, sliced (optional) 5 cloves garlic, minced NOTE: Do not increase the proportion of onion, pepper, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
SPAGHETTI SAUCE WITH MEAT ¼ cup packed brown sugar 4 tablespoons dried parsley 2 tablespoons dried oregano 4½ teaspoons salt 2 teaspoons black pepper 30 pounds tomatoes 2½ pounds ground beef or sausage 1 cup chopped onion 1 cup chopped celery or green pepper 1 pound fresh mushrooms, sliced (optional) 5 cloves garlic, minced NOTE: Do not increase the proportion of onion, pepper, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split.
PRESSURE CANNING VEGETABLES Pressure canning is the only safe method for canning vegetables. Young, tender, fresh, and slightly immature vegetables are better for canning than those which are overripe. As a rule, vegetables are best when 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 those that are unblemished.
Altitude and Pressure Chart for Pressure Canning Vegetables Altitude 2,001–4,000 ft. 4,001–6,000 ft. 6,001–8,000 ft. Pounds of Pressure 12 pounds 13 pounds 14 pounds Processing time is the same at all altitudes. CANNING RECIPES: VEGETABLES ASPARAGUS Wash and drain asparagus. Remove tough ends and scales. Rinse. Leave asparagus whole or cut into pieces. Hot Pack: Cover asparagus with boiling water and boil 2 to 3 minutes. Pack hot asparagus loosely in hot jars, leaving 1-inch headspace.
Process at 11 pounds of pressure, pints 75 minutes and quarts 90 minutes. For processing above 2,000 feet altitude, see page 38 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. Hot Pack: Cover beans with boiling water and boil 5 minutes. Pack hot beans loosely in hot jars, leaving 1-inch headspace. Raw Pack: Pack raw beans tightly in hot jars, leaving 1-inch headspace.
BEETS Trim tops of young, tender beets, leaving 1 to 2 inches of stem and root to reduce bleeding of color. Wash thoroughly. Hot Pack: Cover beets 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 hot jars, leaving 1-inch headspace. Add salt, if desired (page 37).
Hot Pack: For each quart of corn, add 1 cup boiling water. Bring to a boil and simmer 5 minutes. Pack hot corn loosely in hot jars, leaving 1-inch headspace. Raw Pack: Pack raw corn loosely in hot jars, leaving 1-inch headspace. Add salt, if desired (page 37). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. Process at 11 pounds pressure, pints 55 minutes and quarts 85 minutes.
Process at 11 pounds pressure, half-pints and pints 45 minutes. For processing above 2,000 feet altitude, see page 38 for recommended pounds of pressure. OKRA Wash and trim young, tender okra pods. Remove stem, without cutting into pods if okra is to be canned whole. If desired, slice okra into 1-inch pieces. Hot Pack: Cover okra with hot water and boil 2 minutes. Pack hot okra in hot jars, leaving 1-inch headspace. Add salt, if desired (page 37). Cover with boiling water, leaving 1-inch headspace.
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°F 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 chiles on wire mesh for several minutes until skins blister. Allow peppers to cool.
Process at 11 pounds pressure, pints 65 minutes and quarts 90 minutes. For processing above 2,000 feet altitude, see page 38 for recommended pounds of pressure. POTATOES—WHITE Wash, peel, and rinse new potatoes 1 to 2 inches in diameter. If desired, cut into ½-inch cubes. Place in ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening. Drain. Hot Pack: Cover potatoes with hot water and bring to a boil. Boil whole potatoes for 10 minutes, cubes for 2 minutes.
PRESSURE CANNING MEAT, GAME, AND POULTRY Pressure canning is the only safe method for canning meat, game, and poultry. Meat, game, and poultry should be handled carefully to avoid contamination. Keep it as cool as possible during preparation for canning, handle rapidly, and process as soon as it is packed. Use good quality product that has been trimmed of gristle, fat, and bruised spots. The hot pack is recommended for the best liquid cover and quality during storage.
Altitude and Pressure Chart for Canning Meat, Poultry, Fish, Seafood, and Soup Altitude 2,001–4,000 ft. 4,001–6,000 ft. 6,001–8,000 ft. Pounds of Pressure 12 pounds 13 pounds 14 pounds 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.
Hot Pack: Shape ground meat or sausage into patties or balls. Cook until lightly browned. Ground meat may also be cooked without shaping. Drain to remove excess fat. Pack hot meat loosely in hot jars, leaving 1-inch headspace. Add salt, if desired (page 45). Cover meat with boiling water, broth, or tomato juice, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. Process at 11 pounds pressure, pints 75 minutes and quarts 90 minutes.
PRESSURE CANNING FISH AND SEAFOOD Pressure canning is the only safe method for canning fish and seafood. Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as soon as possible. To prevent spoilage, keep fish and shellfish refrigerated or on ice to maintain a temperature of 40°F or below. Altitude Adjustment When pressure canning at altitudes of 2,000 feet or below, process according to specific recipe.
FISH Salmon, Trout, Steelhead, and other fish except Tuna Remove head, tail, and fins. Wash fish in cold water. Raw Pack: Split fish lengthwise and then cut into lengths that fit the jar size being used. Bones can be left in and skin left on, if desired. For halibut, remove the bones and skin. Pack fish tightly in hot jars, leaving 1-inch headspace. Add ½ teaspoon canning salt to each half-pint jar, 1 teaspoon to each pint jar, if desired. DO NOT ADD LIQUID. Prepare jar rims. Adjust two-piece lids.
headspace. DO NOT ADD LIQUID. Prepare jar rims. Adjust two-piece lids. Process at 11 pounds pressure, half-pints and pints 100 minutes. For processing above 2,000 feet altitude, see page 46 for recommended pounds of pressure. PRESSURE CANNING SOUPS AND STOCKS Pressure canning is the only safe method for canning soup and stock. Soup or soup stock is quickly and easily canned. Soup should always be cooked ready for serving, then poured into hot jars, leaving 1-inch headspace.
CHICKEN STOCK Hot Pack: Place large carcass bones in a large pot; add enough water to cover bones. Cover pot and simmer 30 to 45 minutes or until meat can be easily removed from bones. Remove bones. Cool broth; skim off and discard fat. Remove bits of meat from bones and add to broth, if desired. Reheat broth to boiling. Fill hot jars with hot broth, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. Process at 11 pounds pressure, pints 20 minutes and quarts 25 minutes.
HOW TO CAN FOODS USING BOILING WATER METHOD If using your canner on an induction or smooth-top range and using the boiling water method of canning for quart jars, consult with the range/cooktop manufacturer for any weight restrictions. The filled canner weight is over 50 pounds. 1. Place cooking/canning rack on bottom of canner. Fill canner halfway with water. 2. Remove overpressure plug and pressure regulator from canner cover and set aside. 3.
11. Add more boiling water, if needed, to keep the water level above the jars. 12. When jars have been processed for the recommended time, turn off the heat and remove the canner cover. Let canner cool for 5 minutes. 13. Using a jar lifter, remove jars by lifting them straight up. Be careful not to tilt them, which causes liquid to siphon from jars. Place jars upright on a towel or cooling rack. Be sure to leave at least a 1-inch space between jars during cooling. 14.
QUICK FRESH-PACK DILL PICKLES 2 3 14 8 pounds 3- to 5-inch pickling cucumbers 2 gallons water 1¼ cups canning or pickling salt (divided) 1½ quarts vinegar (5% acidity) ¼ cup sugar 2 quarts water tablespoons whole mixed pickling spice tablespoons whole mustard seed (1 teaspoon per pint jar) heads of fresh dill (1½ heads per pint jar) OR 4½ tablespoons dill seed (1½ teaspoons per pint jar) Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave ¼-inch of stem attached.
RHUBARB STRAWBERRY JAM❖ 1 2½ cup cooked red-stalked rhubarb (about 1 pound rhubarb and ¼ cup water) cups crushed strawberries (about 1½ quarts) 6½ cups sugar 1 pouch liquid pectin To prepare fruit: Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer until rhubarb is tender, about 1 minute. Sort and wash fully ripe strawberries; remove stems and caps. Crush berries. To make jam: Measure prepared rhubarb and strawberries into a large pot. Add sugar and stir well.
TOMATO SALSA 7 5 4 ½ 6 quarts peeled, cored, chopped paste or plum tomatoes* cups chopped onion cups seeded, chopped long green chiles cup seeded, finely chopped jalapeño peppers cloves garlic, finely chopped 2 cups bottled lemon or lime juice 2 tablespoons salt 1 tablespoon black pepper Optional ingredients: 3 tablespoons dried oregano 2 tablespoons ground cumin 2 tablespoons fresh cilantro *This recipe works best with paste tomatoes, such as Roma.
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 parts diagrams on pages 5 through 7. 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.
7. Cooking time begins when the pressure gauge registers 15 pounds pressure. Adjust heat to maintain 15 pounds pressure on the pressure dial gauge to prevent excess steam from escaping. (If the pressure regulator begins to rock before 15 pounds pressure is reached on the pressure dial gauge, lower heat to maintain a slow, steady rocking motion of the pressure regulator and cook at this pressure.) 8. Cook for the length of time specified in the recipe or cooking chart.
IMPORTANT SAFETY INFORMATION Cooking under pressure enables you to prepare food both quickly and deliciously. If used properly, your pressure canner is one of the safest appliances in your kitchen. WARNING! To ensure safe operation, make sure you always observe the following simple rules whenever you use the pressure canner. Failure to do so could result in bodily injury or property damage. 1. Never overfill the pressure 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 15. Also clean the vent pipe nut as shown. 4. Always fully close the pressure canner. The canner is fully closed when the cover handles are above the body handles.
Service Department at 1-800-877-0441 for assistance in determining why this happened. Do not attempt to use the released overpressure plug. 7. Always follow special procedures found in the instruction book when pressure cooking dry beans and peas. During cooking, dry beans and peas tend to froth and foam which could cause the vent pipe to become blocked. Therefore, dry beans and peas need to be soaked and cooked according to instructions on page 70.
♦♦ Foods are quickly cooked in the canner. Therefore, to prevent overcooking it is important to accurately time the cooking period. ♦♦ If your cooked food has more liquid than you desire, simmer to evaporate excess liquid. ♦♦ When pressure cooking at high altitudes, the cooking time needs to be increased 5% for every 1,000 feet above the first 2,000 feet. Following this rule, the time would be increased as follows: 3,000 ft. ... 5% 4,000 ft. ... 10% 5,000 ft. ... 15% 6,000 ft. ... 20% 7,000 ft. ...
COOKING RECIPES: MEAT POT ROAST 9 3 4 pounds beef shoulder or rump roast tablespoons vegetable oil cups water Salt and pepper 2 onions, sliced 2 bay leaves Heat oil in canner over medium heat. Brown roast well on all sides; remove roast. Pour water into canner. Place cooking rack and roast in canner. Season roast with salt and pepper. Add onions and bay leaves. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
ITALIAN BEEF 9 3 3 2 3 2 pounds rump or chuck roast tablespoons vegetable oil onions, chopped cups diced celery carrots, chopped cups sliced mushrooms 3 1 3 2½ 1½ bay leaves tablespoon salt, or as desired cans (6 ounces) tomato paste cups beef broth cups red wine Heat oil in canner over medium heat. Brown roast well on all sides. Add vegetables, bay leaves, and salt. Blend tomato paste with broth and wine. Pour over meat. Close cover securely.
SPARERIBS WITH BARBECUE SAUCE 10 pounds spareribs, cut into serving pieces Salt and pepper Paprika 3 tablespoons vegetable oil 4 onions, sliced 2 cups ketchup 1 cup vinegar 2 tablespoons Worcestershire sauce 1 teaspoon chili powder 1 teaspoon celery seed 1 cup water Season spareribs with salt, pepper, and paprika. Heat oil in canner over medium heat. Brown ribs on all sides. Add onion. Combine ketchup, vinegar, Worcestershire sauce, chili powder, celery seed, and water; pour over meat in canner.
BEEF STEW 4 3 12 4 12 3 pounds beef, cut into 1-inch cubes tablespoons vegetable oil potatoes, halved onions, sliced carrots, halved cups green beans 3 cups tomatoes Salt and pepper 2 cups water ****** 3 tablespoons flour ¾ cup water Heat oil in canner over medium heat and brown meat. Add potatoes, onions, carrots, green beans, and tomatoes. Season with salt and pepper, as desired. Add water. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure.
SPARERIBS AND SAUERKRAUT 6 3 pounds spareribs, cut into serving pieces tablespoons vegetable oil Salt and pepper 3 quarts sauerkraut 3 tablespoons packed brown sugar 4 cups water Heat oil in canner over medium heat. Brown ribs on both sides. Season with salt and pepper. Place sauerkraut over ribs and sprinkle with brown sugar. Add water. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12 servings.
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.
CHICKEN MARENGO 9 pounds chicken, quartered 1 tablespoon coarse black pepper 1 cup flour 1 teaspoon salt, or as desired 3 1 2 2 2 tablespoons vegetable oil pound mushrooms, sliced cans (28 ounces) tomatoes cloves garlic, minced cups dry white wine Rub chicken with pepper. Dredge in flour and season with salt. Heat oil in canner over medium heat. Brown chicken. Add mushrooms, tomatoes, garlic, and 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 follow these instructions 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.
DRY BEANS AND PEAS TIMETABLE Soak beans and peas, except lentils and black-eyed peas, according to information on page 70. Add 1 tablespoon vegetable oil to cooking liquid. DO NOT COOK SPLIT PEAS.
BOSTON BAKED BEANS 6 cups dried beans 1 pound salt pork or bacon, diced ½ cup packed brown sugar 2 teaspoons dry mustard 1 cup molasses 1 cup ketchup 4 onions, diced Water ****** Salt, as desired Soak beans according to instructions on page 70. 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. Do not fill canner over ½ full. Close cover securely.
PRESSURE COOKING SOUPS AND STOCKS 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. If adding dry beans and peas, they must first be soaked according to the directions on page 70.
CHICKEN STOCK 4 4 1 pounds chicken, cut into serving pieces quarts water cup diced celery 1 cup diced carrots 2 onions, chopped 1 tablespoon salt, or as desired Place all ingredients in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Strain stock. 12-15 servings.
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.
ENGLISH PLUM PUDDING 1 1 ½ ½ ½ ½ ¼ ½ cup sifted all-purpose flour teaspoon baking powder teaspoon salt teaspoon ground allspice teaspoon ground cinnamon teaspoon ground nutmeg teaspoon ground cloves cup raisins ½ ½ 1 ½ ½ ⅓ 3 cup currants cup chopped nuts egg cup sugar cup ground suet cup milk quarts water 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.
RECIPE INDEX PRESSURE CANNING RECIPES FRUITS . . . . . . . . . . . . . . . . . . . . . . Apples . . . . . . . . . . . . . . . . . . . . . . Applesauce . . . . . . . . . . . . . . . . . . Apricots . . . . . . . . . . . . . . . . . . . . Berries . . . . . . . . . . . . . . . . . . . . . Cherries . . . . . . . . . . . . . . . . . . . . Nectarines and Peaches . . . . . . . . Pears . . . . . . . . . . . . . . . . . . . . . . . Plums . . . . . . . . . . . . . . . . . . . . . . Rhubarb . . . . . . . . . . .
RECIPE INDEX (CONTINUED) PRESSURE COOKING RECIPES MEAT . . . . . . . . . . . . . . . . . . . . . . . . Beef Stew . . . . . . . . . . . . . . . . . . . . Braised Beef . . . . . . . . . . . . . . . . . Chili con Carne . . . . . . . . . . . . . . . Corned Beef . . . . . . . . . . . . . . . . . . Italian Beef . . . . . . . . . . . . . . . . . . Lamb Stew . . . . . . . . . . . . . . . . . . . Meat Cabbage Rolls . . . . . . . . . . . New England Boiled Dinner . . . . . Pork Chops with Vegetables . . . . .
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 4:00 PM (Central Time) • Email us through our website at 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, email, or letter.
The Presto Factory Service Department is equipped to service all Presto® appliances and supply genuine Presto® parts. Genuine Presto® replacement parts are manufactured to the same exacting quality standards as Presto® appliances and are engineered specifically to function properly with its appliances. 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.
