Pressure Canner and Cooker Visit us on the web at www.GoPresto.com Instructions and Recipes ©2012 National Presto Industries, Inc. Table of Contents Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . .
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.
5. LOCKING BRACKET 1. PRESSURE DIAL GAUGE 10 15 5 0 The locking bracket on the inside of the canner body engages with the air vent/cover lock to prevent the cover from being opened when there is pressure in the unit. 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. Pressure can be controlled and maintained by adjusting the heat setting on your stove.
Fig. C Nut Metal Washer Cover Metal Base White Compression Gasket READ INSTRUCTIONS BEFORE OPERATING 20 psi 5 15 0 5. Attach the dial gauge to the canner cover by first removing the nut, metal washer, and white compression gasket from the threaded end of the dial gauge. Then, turn the cover upside down and starting from the bottom, insert the threaded end of the dial gauge up through the hole in the center of the cover until the metal base rests on the cover.
HOW TO PRESSURE CAN FOODS IMPORTANT: Read carefully. Do not attempt to use your canner before reading these instructions. Fig. D 3-quart water line (lowest mark in canner) Follow these step-by-step instructions for pressure canning in your canner. Prepare food according to the directions in specific recipe. Fig. F 10 15 20 2. Check Mason jars for nicks, cracks, and sharp edges. Check screw bands for dents or rust.
necessary to bring pressure to the correct setting and begin processing countdown from the beginning for the full amount of time. Fig. K Helpful Hint: To more easily maintain pressure, it may be beneficial to reduce the heat when the dial gauge registers 1½ to 2 pounds less than the desired pressure. However, do not begin the processing countdown until correct pressure is reached. 10. At the end of processing time, turn burner to “off” and remove canner from heat source.
❖ 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.
sooner if it becomes hard, deformed, cracked, worn, or pitted. Replace the sealing ring and overpressure plug at least every three years. Failure to follow these instructions could result in bodily injury or property damage. 10. If the canner body or cover handles become loose, tighten them with a screwdriver. 11.
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 17. 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.
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 9 for recommended pounds of pressure.
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.
CARROTS Wash thoroughly and scrape young, tender carrots. Carrots may be left whole, sliced, or diced. Raw Pack: Pack raw carrots tightly in clean, hot Mason jars, leaving 1-inch headspace. Hot Pack: Cover carrots with boiling water, bring to a boil and simmer 5 minutes. Pack hot carrots 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 25 minutes and Quarts 30 minutes.
Hot Pack: Small peppers may be left whole. Large peppers may be quartered. Pack peppers loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids. Process at 11 pounds of pressure – Pints 35 minutes. For processing above 2,000 feet altitude, see chart on page 11 for recommended pounds of pressure. POTATOES — SWEET Wash sweet potatoes. Boil or steam just until partially soft (15 to 20 minutes). Remove skins and cut into pieces.
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 5 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 11 pounds pressure – Pints 20 minutes and Quarts 25 minutes.
Bread and Butter Pickles 4 pounds 4- to 6-inch cucumbers, cut into slices 2 pounds onions, thinly sliced (about 8 small) ⅓ cup canning salt 2 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.
5. Place pressure regulator on vent pipe. Heat canner until pressure dial gauge registers 15 pounds pressure. A relatively high heat setting is necessary for most range burners. Cooking time begins when pressure gauge registers 15 pounds pressure. Adjust heat to maintain 15 pounds pressure on the pressure dial gauge to prevent excess steam from escaping.
4. Always fully close the pressure canner. — The canner is fully closed when the cover handles are directly above the body handles. Your pressure canner has specially designed lugs on the cover and body which lock the cover in place when the canner is fully closed. However, if the canner is not fully closed, the lugs cannot lock the cover onto the body. It’s possible that pressure could build inside the canner and cause the cover to come off and result in bodily injury or property damage.
The following recipes were written for fresh or completely thawed meats. To cook frozen meats, thaw half an hour or more, just enough so that the meat will have contact with the bottom of the canner and sear crispy brown. Then increase the cooking times given in the recipes. Frozen beef, veal, and lamb should be cooked 25 minutes per pound — frozen pork, 30 minutes per pound. After pressure cooking time is completed, serving size pieces of meat may be quick cooled.
CORNED BEEF 12 lbs. corned beef 4 cups water 3 cloves garlic 3 bay leaves Cut garlic cloves in small pieces and insert in beef with a sharp knife. Place meat and water in canner. Add bay leaves. Close cover securely. Place pressure regulator on vent pipe and COOK 40-50 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 20-24 servings. HAM — BOILED 12 lbs. ham 5 cups water Place ham and water in canner. Close cover securely.
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 3 2 4 3 ½ 6 lbs.
DO NOT FILL CANNER OVER ⅔ FULL! These recipes are intended for pressure cooking and should not be canned. COOKING RECIPES: ENTREES SPAGHETTI MEAT SAUCE 6 4 4 2 2 1 lbs. ground beef onions, chopped cloves garlic, minced cups chopped celery green peppers, diced tablespoon salt, or as desired 3 3 ¼ ½ 2 12-ounce cans tomato paste quarts tomato juice cup sugar teaspoon cayenne pepper tablespoons oregano Heat canner and brown beef. Add remaining ingredients.
PORK CHOPS WITH VEGETABLES 3 tablespoons cooking oil 15 pork chops, ¾ inch thick Salt and pepper 2 cups water 15 potatoes 15 carrots Heat canner, add oil, and brown pork chops on both sides. Season with salt and pepper. Add water, potatoes, and carrots. Close cover securely. Place pressure regulator on vent pipe and COOK 10 to 12 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 15 servings. SPARERIBS AND SAUERKRAUT 6 lbs.
CHICKEN IMPERIAL 9 ¼ 1 1 ½ lbs. chicken, cut into serving pieces cup cooking oil tablespoon salt, or as desired teaspoon pepper cup minced onion 1 4 2 1 1 cup slivered almonds 4-ounce cans mushrooms chicken bouillon cubes cup hot water cup white wine Heat canner, add oil, and brown chicken. Season with salt and pepper. Add onions, almonds, mushrooms with liquid, bouillon cubes dissolved in hot water, 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 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.
SAVORY WHITE BEANS 4 6 2 2 1½ 2 2 ¾ ½ ½ cups navy beans cups chicken broth cups chopped onion cups sliced carrots tablespoons minced garlic tablespoons vegetable oil small bay leaves teaspoon thyme teaspoon rosemary teaspoon black pepper Salt, as desired Soak beans according to instructions on page 27. Drain and discard liquid. Add all ingredients except salt to canner. Close cover securely. Place pressure regulator on vent pipe and COOK 2 MINUTES at 15 pounds pressure.
CLAM CHOWDER 1 6 4 12 4 4 4 ½ lb. salt pork, cubed cups water onions, minced cups diced potatoes cups corn Salt and pepper ****** quarts clams, minced quarts hot milk cup butter Heat canner and brown salt pork. Add water, vegetables, salt, and pepper. Close cover securely. Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Add clams and boil, without cover, for 2 minutes.
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 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.
Recipe Index Pressure CANNING RECIPES FRUITS AND TOMATOES . . . . . . . . 8 Apples . . . . . . . . . . . . . . . . . . . . . . . . 9 Applesauce . . . . . . . . . . . . . . . . . . . . 9 Apricots . . . . . . . . . . . . . . . . . . . . . . 9 Berries . . . . . . . . . . . . . . . . . . . . . . . 10 Cherries . . . . . . . . . . . . . . . . . . . . . . 10 Peaches . . . . . . . . . . . . . . . . . . . . . . 10 Pears . . . . . . . . . . . . . . . . . . . . . . . . 10 Plums . . . . . . . . . . . . . .
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 through our website at www.GoPresto.com/contact • 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.