Pressure Canner and Cooker Visit us on the web at www.GoPresto.com Instructions and Recipes ©2006 by National Presto Industries, Inc. Table of Contents Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Before Using the Canner for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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.
Getting Acquainted Your canner is a special, large capacity pressure vessel designed for home canning a wide variety of fruits, vegetables, meats, and poultry. The canner may also be used to fast cook many of your favorite foods in larger quantities than can be prepared in a conventional size pressure cooker. The canner uses pressure to achieve the high temperatures required for safely processing foods while canning.
BEFORE USING CANNER FOR THE FIRST TIME 1. Remove the air vent/cover lock from the canner cover. The cup portion of the air vent/cover lock, on the inside of the cover, unscrews from the pin (Fig. A). Pin Fig. B Fig. A Cover Cover Small Gasket 2. Remove the sealing ring by simply pulling it from the sealing ring groove. 3. Remove the overpressure plug by pushing it out of its opening from the top of the cover. Pin Small Gasket Cup Cup Top 4.
Press down on the cover handles to compress the sealing ring and make the cover easier to close. The cover has the words CLOSE V OPEN embossed on the top surface near a cover handle. Align the V mark on the cover with the mark on the body handle for proper cover and body alignment (Fig. I). Turn the cover in the direction indicated to close (clockwise) until the cover handles are centered directly above body handles. Do not rotate cover beyond this Note: Cover is shown in open point. position.
Many times odors that cannot be detected in the cold product will become evident by these methods. If, after boiling, food does not smell or look right, discard it without tasting. MASON JARS: While there are many styles and shapes of glass jars on the market, only Mason jars are recommended for home canning. Mason jars are available in ½ pint, pint, and quart capacities with threads on which a cap may be screwed. See the chart below for the jar capacity of your canner.
is completely reduced. Attempting to speed the cooling of the canner may cause jar breakage. 8. Assemble the three-piece pressure regulator to register the desired canning pressure (see page 4 for assembly instructions). See specific canning recipe to determine how many pounds of pressure to use. 13. When pressure has been completely reduced, remove pressure regulator from vent pipe and let canner cool for 10 minutes.
5. Pouring water into a dry overheated canner may crack the metal. 6. Do not strike the rim of the canner body with any cooking utensil as this will cause nicks which may damage the rim and allow steam to escape. 7. When your pressure canner is not in use, invert the cover on the canner body and store in a dry place. Storing the canner with the cover locked on may cause unpleasant odors and deform the sealing ring. 8.
SYRUPS FOR CANNING FRUITS SYRUP Very Light Light Medium Heavy SUGAR PER QUART OF LIQUID 1 2 3 4¾ YIELD OF SYRUP cup cups cups cups 4½ 5 5½ 6½ cups cups cups cups Heat sugar with water or juice until sugar is dissolved. Add fruit and cook until heated through. Pack fruit into clean Mason jars to within ½-inch of top of jar. Cover with hot liquid leaving ½-inch headspace. The liquid may be syrup, fruit juice, or plain water. For steps on boiling water canning, refer to page 18.
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 5 pounds pressure, pints and quarts 8 minutes. Boiling water canning: Process pints 15 minutes. CHERRIES Wash cherries and remove stems. Remove pits, if desired.
TOMATO JUICE Wash ripe, juicy tomatoes. Remove stem ends and cut into pieces. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while adding the remaining tomatoes. Simmer 5 minutes after all pieces are added.
CANNING RECIPES: VEGETABLES ASPARAGUS Wash and drain asparagus. Remove tough ends and scales. Rinse. Leave asparagus whole or cut into pieces. Raw Pack: Pack raw asparagus tightly in clean, hot Mason jars, leaving 1-inch headspace. Hot Pack: Cover asparagus with boiling water and boil 2 or 3 minutes. Pack hot asparagus loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
CORN—WHOLE KERNEL Husk and remove silk from young, tender, freshly picked corn; wash ears. Blanch 3 minutes in boiling water. Cut corn from cob at about ¾ the depth of the kernel. Do not scrape cob. Raw Pack: Pack raw corn loosely in clean, hot Mason jars, leaving 1-inch headspace. Hot Pack: To each quart of corn add 1 cup boiling water; heat to boiling and simmer 5 minutes. Pack hot corn loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water leaving 1-inch headspace.
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 10 pounds pressure – Pints 65 minutes and Quarts 90 minutes. POTATOES—WHITE Wash, scrape, and rinse new potatoes 1 to 2½ inches in diameter. If desired, cut into ½-inch cubes.
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. Remove large bones and cut into desired pieces. Raw Pack: Fill jars with raw meat pieces, leaving 1-inch headspace. DO NOT ADD LIQUID. Adjust jar lids. Hot Pack: Precook meat until rare by broiling, boiling or frying.
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. Canning should be restricted to proven varieties where it is definitely known that a product of good quality may be obtained. Follow step-by-step directions beginning on page 6 for canning procedure. Process fish and seafood according to the following recipes.
CHICKEN STOCK Place large carcass bones in stockpot, add enough water to cover bones. Cover 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 jars, leaving 1-inch headspace. Adjust jar lids. Process at 10 pounds pressure – Pints 20 minutes and Quarts 25 minutes.
HOW TO CAN FOODS USING BOILING WATER method Note: Your 16-quart canner can be used as a boiling water canner for ½ pint and pint jars only. It is not tall enough to allow adequate space for quart jars. 1. Place cooking/canning rack on bottom of canner. Fill canner halfway with water. 2. Preheat water to 140°F for raw-packed foods and to 180°F for hot-packed foods. 3. Remove overpressure plug and pressure regulator from canner cover and set aside. 4.
Bread and Butter Pickles 4 2 1 ⁄3 2 pounds 4- to 6-inch cucumbers, cut into slices pounds onions, thinly sliced (about 8 small) cup canning salt cups sugar 2 2 2 1 1 3 tablespoons mustard seed teaspoons turmeric teaspoons celery seed teaspoon ginger teaspoon peppercorns cups vinegar, 5% acidity Combine cucumber and onion slices in a large bowl. Layer vegetables with salt; cover with ice cubes. Let stand 1½ hours. Drain; rinse. Combine remaining ingredients in a large saucepot; bring to a boil.
plug is ever forced out of its cover opening due to excess pressure while cooking or canning, it is important to call the Test Kitchen at 1-800-368-2194. Do not attempt to use the released overpressure plug. The canning-cooking rack can be used to hold foods above the liquid level. This will allow cooking several different foods at the same time without an intermingling of flavors. When a natural blending of flavors is desired, do not use the canning-cooking rack.
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. V 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.
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.
ITALIAN BEEF 9 3 3 2 3 3 lbs. rump or chuck roast tablespoons cooking oil onions, chopped cups diced celery carrots, chopped bay leaves 1 2 3 2 1½ tablespoon salt, or as desired cups sliced mushrooms 6-ounce cans tomato paste 10½-ounce cans beef broth cups red wine Heat canner, add oil, and brown roast on all sides. Add prepared vegetables and seasonings. Blend tomato paste with broth and wine. Pour over meat. Close cover securely.
VIRGINIA HAM 10 lbs. ham 1½ cups brown sugar 4 cups water 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. Remove ham. Sprinkle with sugar and dot with cloves. Brown in a hot oven. 15-18 servings. HAM SLICES ¼ cup cooking oil Cloves, if desired 4 slices ham, 1½ inches thick 3 cups water Heat canner, add oil, and sear ham on all sides.
GOURMET VEAL STEAK 12 ¼ 1 1 lbs. veal round steak, cut into serving pieces cup cooking oil tablespoon salt, or as desired teaspoon pepper 2 lemons, thinly sliced 2 chicken bouillon cubes 1 cup boiling water 1 cup sherry Heat canner, add oil, and brown meat. Sprinkle with salt and pepper; top with lemon slices. Add bouillon cubes dissolved in boiling water and wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure.
BEEF GOULASH 6 3 1½ 4 lbs. chuck roast, cut into 2-inch cubes tablespoons cooking oil Salt and pepper teaspoons paprika cups water 4 8 16 2 12 garlic cloves, minced onions, chopped allspice corns 6-ounce cans tomato paste potatoes Heat canner, add oil, and brown meat. Season with salt, pepper, and paprika. Add water, garlic, onions, allspice corns, and tomato paste. Place potatoes around meat. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure.
SPARERIBS AND SAUERKRAUT 6 3 lbs. spareribs, cut into serving pieces tablespoons cooking oil Salt and pepper 3 quarts sauerkraut 3 tablespoons brown sugar 2 cups water 2 cups water Heat canner, add oil, and 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.
CHOP SUEY 3 3 1 1 3 tablespoons cooking oil ½ lbs. round steak, cubed 3 lb. lean pork, cubed 2 lb. lean veal, cubed Salt and pepper 3 onions, chopped 3 cup soy sauce cups diced celery cups water ****** 16-ounce cans Chinese vegetables 16-ounce cans bean sprouts Heat canner, add oil, and brown meat well. Season with salt and pepper. Add onions, soy sauce, celery, liquid drained from vegetables, and water. 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.
CHICKEN MARENGO 9 1 1 1 1 ⁄3 lbs. chicken, quartered 2 tablespoon coarse black pepper 4 cup flour tablespoon salt, or as desired 4 cup cooking oil 2 cloves garlic, minced 3-ounce cans sliced mushrooms, drained (or 1 lb. mushrooms, sliced) 16-ounce cans tomatoes 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 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. See page 19. The canner quickly transfers natural flavor and nutrients from the meat into the broth.
BROWN BEEF STOCK 3 4 3 1 1 tablespoons cooking oil lbs. beef, cubed quarts water cup sliced onion cup diced carrots 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 1 ½ ½ ½ ½ ¼ ½ cup sifted all purpose flour teaspoon baking powder teaspoon salt teaspoon allspice teaspoon cinnamon teaspoon nutmeg teaspoon ground cloves cup raisins ½ ½ 1 ½ ½ 1 ⁄3 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 AND TOMATOES . . . . . . . . . . . . . 9 Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Applesauce . . . . . . . . . . . . . . . . . . . . . . . . . 9 Apricots . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Cherries . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Peaches . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Pears . . . . . . . . . . . . .
Service and Parts information If you have any questions regarding the operation of your Presto cooker or need parts for your cooker, 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.
