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Presto Electric Pressure Washer Electric Pressure Cooker User Manual

1. cece cece cere cree cence eee nnt 21 Important Safety Information 0 cece eee eee ccc eee eee ht n 22 Helpful Hints for Pressure Cooking 0 c eee e cece reece cece enne 23 Pressure Cooking Meat siesiecc csc cece cece cece cee cede haa ese eta ewes 24 Pressure Cooking Entrees 0 ccc cece cece cece eee e renee ee hh hn nnn 28 Pressure Cooking Poultry cece cece ccc eee e eee c cece eee hh nn 31 Pressure Cooking Soups 0 ccc cece cece cece cece eee hh hh nn 33 Pressure Cooking Desserts ccc cece cece cece e cece cree cece eee hh hn 34 Recipe Index 5 eis ask Si ik na Se sire a n aa BSG Wee She wd aro RT PER B 36 Service and Parts Information 0 cece cece cece cere cence rns 37 Wa rranney socsis da TP m 37 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 4 Do not fill pressure canner over 74 full when using for pressure cooking For soup rice and dried vegetables whi
2. Cooking time depends on the amount and distribution of fat and bone toughness size and thickness of cut grade and cut of meat and the manner in which the meat fits into the canner Rolled roasts require a longer cooking time per pound than roasts with bone Short chunky roasts take longer to cook than long flat roasts Because of the difference in thickness a small thick roast requires a longer cooking time per pound than a heavier flat roast 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 However when cooking a roast cut of meat pressure must drop of its own accord to be sure that pressure is reduced both within the roast and the canner After cooking if more crispness is desired place meat under a broiler 1 to 3 minutes If gravy is desired stir 2 to 4 tablespoons of flour or cornstarch into 2 cup cold water Heat liquid in canner and stir in flour mixture Heat to boiling stir constantly for 1 minute or until thickened Season with salt and pepper DO NOT FILL CANNER OVER TWO THIRDS FULL These recipes are intende
3. To minimize this effect thoroughly scour the inside of the canner body with an abrasive cleanser at least once a year 2 Each time the canner is washed remove the sealing ring and wash in warm sudsy water rinse dry and replace in cover The air vent cover lock may be removed for occasional cleaning or for replacing the small gasket see page 4 Wash all parts in warm sudsy water Use a soft cloth or small nylon brush to clean the cover hole The small gasket must be in place when reassembling the air vent cover lock Overpressure The overpressure plug can be removed for cleaning by pushing it out of its opening Cover pea ug from the top of the cover After cleaning reinsert the plug by pushing the domed side of the plug into the opening from the underside of the cover until the bottom edge is fully and evenly seated against the underside of the cover When the overpressure plug is properly installed the word TOP will be visible on the overpressure plug when viewing the outside of the cover Indented Portion If the overpressure 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 7 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 a
4. to prevent darkening during preparation Drain well Heat peaches through in very light light or medium syrup or water see page 9 Pack hot peaches cut side down in clean hot Mason jars leaving 12 inch headspace Cover with boiling syrup or water leaving 2 inch headspace Adjust jar lids Pressure canning Process at 6 pounds pressure pints and quarts 10 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure Boiling water canning Process pints 20 minutes and quarts 25 minutes For processing above 1 000 feet altitude see page 9 for recom mended time PEARS Wash pears Peel cut in half lengthwise and core Slice pears if desired Place pears in an ascorbic acid solution 1 teaspoon ascorbic acid to 1 gallon water to prevent darkening during preparation Drain well Boil pears 5 minutes in very light light or medium syrup or water see page 9 Pack hot pears in clean hot Mason jars leaving 2 inch headspace Cover with boiling syrup or water leaving l5 inch headspace Adjust jar lids Pressure canning Process at 6 pounds pressure pints and quarts 10 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure Boiling water canning Process pints 20 minutes and quarts 25 minutes For processing above 1 000 feet altitude see page 9 for recom mended time PLUMS Wash firm ripe plums Remove stems If plums are to be canned whole prick eac
5. 2 teaspoon citric acid to each quart Add 1 tablespoon of bottled lemon juice or 1 4 teaspoon citric acid to each pint Heat juice again to boiling Add 1 teaspoon of salt to each quart 1 2 teaspoon to each pint if desired Fill jars with hot tomato juice leaving 12 inch headspace Adjust jar lids Pressure canning Process at 6 pounds pressure pints and quarts 20 minutes OR process at 11 pounds pressure pints and quarts 15 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure Boiling water canning Process pints 35 minutes and quarts 40 minutes For processing above 1 000 feet altitude see page 9 for recom mended time TOMATO SAUCE Prepare and press as for making tomato juice see recipe above Heat in large saucepan until sauce reaches desired consistency Simmer until volume is reduced by about one third for thin sauce or by one half for thick sauce Add 2 tablespoons of bottled lemon juice or Y teaspoon of citric acid to each quart Add 1 tablespoon of bottled lemon juice or 4 teaspoon citric acid to each pint Pour hot sauce in clean hot Mason jars leaving 12 inch headspace Adjust jar lids Pressure canning Process at 6 pounds pressure pints and quarts 20 minutes OR process at 11 pounds pressure pints and quarts 15 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure Boiling water canning Process pints 35 minutes and quarts 40 minute
6. Inquiries will be answered promptly by letter telephone or email HOW TO PRESSURE COOK FOODS 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 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 2 Place the cooking rack into the canner if called for in the recipe see Helpful Hints on page 23 for guidance on when to use 21 6 Cook for the length of time specified in recipe When cooking time is completed turn off 7A 7B 7C Place cover on canner aligning the V mark on the cover with the A mark on the body handle and Place pressure regulator on vent pipe Heat canner until pressure dial gauge registers 15 After the air vent cover lock and overpressure plug have dropped and no steam escapes when the Remove cover by turning counter clockwise until the A mark on the body handle aligns with the Remove food and serve IMPORTANT Look through the vent pipe to make certain that it is clear before closing the cover See safety information on page 23 lock securely by turning in the direction indicated to close clockwise Cover handles must be centered di
7. Wash in clean water Leave small mushrooms whole cut larger ones in halves or quarters Cover with water in a saucepan and boil 5 minutes Pack hot mushrooms in clean hot Mason jars leaving 1 inch headspace For better color add Vs teaspoon of ascorbic acid per pint Cover with boiling water leaving 1 inch headspace Adjust jar lids Process at 11 pounds pressure Half pints and Pints 45 minutes For processing above 2 000 feet altitude see page 12 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 Cover okra with boiling water and boil 2 minutes Pack hot okra 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 40 minutes For processing above 2 000 feet altitude see page 12 for rec ommended pounds of pressure PEAS GREEN Wash and shell young tender freshly picked green peas Rinse Raw Pack Pack peas loosely in clean hot Mason jars leaving 1 inch headspace Do not shake or press down Hot Pack Cover peas with boiling water and bring to a boil Boil 2 minutes Pack hot peas loosely in clean hot Mason jars leaving 1 inch headspace Do not shake or press down Cover with boiling water leaving 1 inch headspace Adjust jar lids Process at 11 pounds press
8. 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 DO NOT FILL CANNER OVER TWO THIRDS FULL These recipes are intended for pressure cooking and should not be canned COOKING RECIPES POULTRY BRAISED WHOLE CHICKEN 3 3 lb chickens Salt and pepper 3 tablespoons cooking oil 2 cups water Remove neck bone fold skin down on breast and skewer in position Fasten legs and wings close to side of body Heat canner add oil and brown chickens on all sides Season with salt and pepper Place water cooking rack and chickens 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 15 16 servings 31 CHICKEN IMPERIAL 9 lbs chicken cut into serving pieces l4 cup cooking oil 1 tablespoon salt or as desired 1 teaspoon pepper l5 cup minced onion cup slivered almonds 4 ounce cans mushrooms chicken bouillon cubes cup hot water cup white wine e NV A 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 Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 poun
9. 000 feet altitude see page 12 for rec ommended pounds of pressure 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 34 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 Adjust jar lids Process at 11 pounds pressure Pints 55 minutes and Quarts 85 minutes For processing above 2 000 feet altitude see page 12 for rec ommended 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 Pack hot greens loosely in clean hot Mason jars leaving 1 inch headspace Cover with fresh boiling water leaving 1 inch headspace Adjust jar lids Process at 11 pounds pressure Pints 70 minutes and Quarts 90 minutes For processing above 2 000 feet altitude see page 12 for rec ommended pounds of pressure 13 MUSHROOMS Trim stems and discolored parts of mushrooms Soak mushrooms in cold water for 10 minutes to remove soil
10. 11 pounds pressure Pints 65 minutes and Quarts 90 minutes For processing above 2 000 feet altitude see page 12 for rec ommended pounds of pressure POTATOES WHITE Wash scrape and rinse new potatoes 1 to 212 inches in diameter If desired cut into 2 inch cubes Place in ascorbic acid solution 1 teaspoon ascorbic acid to 1 gallon water to prevent darkening Drain Cover potatoes with hot water bring to a boil and boil whole potatoes for 10 minutes cubes for 2 minutes Pack hot 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 35 minutes and Quarts 40 minutes For processing above 2 000 feet altitude see page 12 for rec ommended pounds of pressure 14 PUMPKIN AND WINTER SQUASH Wash and remove seeds Cut into 1 inch slices and peel Cut flesh into 1 inch cubes Boil 2 minutes in water CAUTION Do not mash or puree Pack hot squash cubes 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 pressure Pints 55 and Quarts 90 minutes For processing above 2 000 feet altitude see page 12 for recommended pounds of pressure PRESSURE CANNING MEAT Pressure canning is the only safe method for canning meat All meat should be handled carefully to avoid contamination from the time of slaughtering until the products
11. 2 teaspoon canning salt to each pint jar 1 teaspoon to each quart jar if desired Follow step by step directions beginning on page 6 for canning procedure Process specific vegetables according to the following recipes 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 chart for canning vegetables Altitude Pints and Quarts 2 001 4 000 ft 12 bs 12 lbs 4 001 6 000 ft 13 lbs 13 lbs 6 001 8 000 ft 14 lbs 14 Ibs 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 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 Process at 11 pounds pressure Pints 30 minutes and Quarts 40 minutes For processing above 2 000 feet altitude see chart above for recommended pounds of pressure BEANS OR PEAS DRY Sort out and discard any discolored seeds Rehydrate beans or peas using one of the following methods Place dry beans or peas in a large pot and cover with water Soak 12 to 18 hours in a cool place T
12. Let pressure drop of its own accord 2 servings LAMB STEW 3 tablespoons cooking oil 8 onions diced 6 lbs breast of lamb cut into 2 tablespoons Worcestershire sauce 1 inch cubes 12 carrots cut in half Salt and pepper 2 cups water 3 green peppers diced Heat canner add oil and brown lamb well on all sides Season with salt and pepper Add green pepper onion Worcestershire sauce carrots and water Close cover securely Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure Let pressure drop of its own accord 2 servings BOSTON BAKED BEANS 6 cups dried beans 1 cup molasses 34 cup cooking oil 1 cupcatsup 3 tablespoons salt 4 onions diced Water Water 1 Ib salt pork or bacon diced HOR RR RE 15 cup brown sugar Salt as desired 2 teaspoons dry mustard Soak beans overnight in cooking oil salt and enough water to cover completely 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 one half full Close cover securely Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure Let pressure drop of its own accord Season to taste with salt 2 5 servings CHOP SUEY 3 tablespoons cooking oil l5 cup soy sauce 3 Ibs round steak cubed 3 cups diced celery 1 Ib lean pork cubed 2 cups water 1 Ib lean veal cubed KR kk Salt and pepper 3 16 ounce can
13. cracked worn or pitted It is recommended that the sealing ring and overpressure plug be replaced at least every three years Close supervision is necessary when the pressure canner is used near children It is not recommended that children use the pres sure canner 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 Do not use this pressure canner for other than intended use Do not use this pressure canner for pressure frying with oil SAVE THESE INSTRUCTIONS THIS PRODUCT IS FOR HOUSEHOLD USE ONLY 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 The United States Department of Agriculture recommends the pressure canner as the only safe method for canning low acid foods vegetables meats and poultry The canner will also cook many foods in one third to one tenth the time required by conventional methods Pressure cooking preserv
14. 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 can ning cooking rack When cooking two or more foods at the same time choose those which require the same length of cooking time The length of cooking time for a specific food varies greatly with the thickness of the food For example a 2 inch thick slice of potato will be done in 3 minutes whereas a 34 inch thick slice of potato will be done in 5 minutes For foods which do not require the same cooking time the canner may be quick cooled when there is just enough cooking time left for the food requiring the shorter cooking time When the pressure is completely reduced the cover may be opened and the food added Then again place the cover on the canner and proceed with cooking Questions For answers to any questions regarding recipes or timetables call or write Test Kitchen National Presto Industries Inc 3925 North Hastings Way Eau Claire Wisconsin 54703 3703 phone 1 800 368 2194 You may also contact us at our website www gopresto com When writing please include a phone number and a time when you can be reached during weekdays if possible
15. have a cover aluminum foil or several thicknesses of wax paper should be tied securely over the top to prevent condensed moisture from falling into mold Because the first part of the cooking period is steaming time which permits foods to rise at least three quarts water should be poured into the bottom of canner to allow for evaporation Adjust heat to allow a moderate flow of steam from the vent pipe DO NOT FILL CANNER OVER TWO THIRDS FULL These recipes are intended for pressure cooking and should not be canned COOKING RECIPES DESSERTS BROWN BETTY 2 cups dry bread crumbs 9 apples peeled cored and l5 cup sugar sliced 1 teaspoon cinnamon l5 cup melted butter 1 lemon juice and rind 1 quart water Combine crumbs sugar cinnamon lemon juice and grated rind Place alternate layers of apples and crumb mixture in buttered bowl that may be set loosely in canner Pour melted butter over top Cover firmly with aluminum foil Place water cooking rack and bowl in canner Close cover securely Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure Let pressure drop of its own accord 12 servings CUSTARD 6 cups milk 1 teaspoon salt 6 eggs beaten 1 teaspoons vanilla 1 cup sugar 2 cups water Scald milk and cool slightly Combine eggs sugar and salt Add milk slowly stirring constantly Add vanilla Pour into individual custard cups and cover firmly with aluminum foil Place water cooking rack and custard
16. 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 Ibs ham 1 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 MIN UTES 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 5 8 servings HAM SLICES cup cooking oil Cloves if desired 4 slices ham 177 inches thick 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 2 15 servings PORK ROAST 6 Ibs pork roast 2 onions sliced 2 tablespoons cooking oil 4 cups water Salt and pepper Heat canner add oil and brown roast well on all sides Season with salt pepper and sliced onion 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 12 15 servings 25 LEMON PORK CHOPS 20 pork chops 2 inch thick 1 tablespoon salt cup cooking oil 1 teaspoon pepper 20 lemon slices 2 cups catsup 4 onions cut into rings 2 cups water Heat canner add oi
17. its own accord WHITE FRUIT CAKE 144 cups canned pineapple tidbits 2 cups chopped walnuts 7 cup chopped citron 15 cup flour 7 cup shredded lemon peel 1 cup shortening l5 cup chopped candied cherries 1 cup sugar 34 cup chopped dates 5 eggs 7 cup shredded orange peel l cups flour 1 cup chopped dried apricots 1 teaspoon salt l5 cup chopped figs 1 teaspoons baking powder l cups white raisins cup pineapple juice 15 cup shredded coconut 3 quarts water Drain pineapple saving juice Dredge fruits and nuts with 1 2 cup flour Cream shortening and sugar Add eggs one at a time beat ing mixture well after each addition Sift flour salt and baking powder Add alternately with pineapple juice Pour over floured fruit and nuts mix until well blended Pour into 5 buttered molds pint size Cover firmly with aluminum foil Place water cooking rack and molds in canner Close cover securely Allow steam to flow from vent pipe 20 minutes Place pressure regulator on vent pipe and COOK 60 MINUTES at 10 pounds pressure Let pressure drop of its own accord 35 RECIPE INDEX PRESSURE CANNING RECIPES FRUITS AND TOMATOES 9 VEGETABLES Cont POULTRY uv cer RR 16 Apples eo sete Le a eens 9 Beans Fresh Lima 13 CUL Up ood ie e D US 16 Applesauce lle 9 Beans Green Wax Italian 13 Rabbit cites eR dee abe vs 16 APTICOtS gt avon Sed oes Mae CER Ne ERU 10 B6etS iiec ss sheeted
18. on vent pipe and COOK 40 MINUTES at 15 pounds pressure Let pressure drop of its own accord 15 18 servings 24 SWISS STEAK 12 Ibs round steak 1 inch thick cup cooking oil cut into serving pieces 2 onions chopped 1 cup flour 1 green pepper chopped Salt and pepper 4 cups tomato juice Season flour with salt and pepper pound flour into meat Heat canner add oil and brown meat on both sides Add remaining ingredi ents Close cover securely Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure Let pressure drop of its own accord 24 servings SHORT RIBS OF BEEF 10 lbs beef short ribs 1 green pepper chopped cut into serving pieces 2 cups tomatoes 3 tablespoons cooking oil 2 tablespoons salt 3 onions chopped 1 teaspoon pepper 1 cup chopped celery 2 cups water Heat canner add oil and brown ribs on all sides Add remaining ingredients 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 CORNED BEEF 12 lbs corned beef 3 cloves garlic 4 cups water 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 Ibs ham 5 cups water Place ham and water
19. or balls or cut cased sausage into 3 to 4 inch links Cook until lightly browned Ground meat may be saut ed without shaping Remove excess fat Fill jars with pieces leaving 1 inch headspace Cover meat with boiling broth or water leaving inch headspace Adjust jar lids Process at 11 pounds pressure Pints 75 minutes and Quarts 90 minutes For processing above 2 000 feet altitude see page 15 for rec ommended pounds of pressure PRESSURE CANNING POULTRY Pressure canning is the only safe method for canning poultry Cut poultry into convenient pieces for packing and precook until medium done or until pieces when cut show almost no pink color at the bone Precook by boiling in water or in a concentrated broth for more flavor Make broth from bones and bony pieces neck back and wing tips Pack hot meat in clean hot Mason jars leaving 1 inch headspace Do not pack food tightly Poultry may be processed with or without salt If salt is desired use only canning salt Table salt contains a filler which may cause cloudi ness in bottom of jar Use 1 2 teaspoon salt to each pint 1 teaspoon to each quart Follow step by step directions beginning on page 6 for canning procedure Process poultry according to the following recipes 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
20. over spaghetti and sprinkle with Parmesan cheese 20 24 servings BEEF GOULASH 6 Ibs chuck roast cut into 4 garlic cloves minced 2 inch cubes 8 onions chopped 3 tablespoons cooking oil 16 allspice corns Salt and pepper 2 6 ounce cans tomato paste 1 teaspoons paprika 12 potatoes 4 cups water 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 Let pressure drop of its own accord 2 5 servings MEAT CABBAGE ROLLS 2 large heads cabbage 3 cups cooked rice Hot water 3 cups milk 3 Ibs ground beef l4 cup brown sugar 2 tablespoons salt 2 cups water 34 teaspoon pepper Dip cabbage leaves in hot water Dry leaves on towel Combine meat salt pepper cooked rice and milk Place a tablespoon of meat mixture onto each leaf roll leaf around meat and fasten with toothpick Place cooking rack and cabbage rolls in canner Sprinkle with brown sugar and add water Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pres sure Let pressure drop of its own accord 12 15 servings 28 BEEF STEW 3 tablespoons cooking oil 3 cups green beans 4 lbs beef cut into 12 carrots halved 1 inch cubes 3 cups tomatoes 4 onions sliced deo koe e Salt and pepper 3 tablespoons flour 2 cups water cup
21. over top Close cover securely Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure Let pressure drop of its own accord Remove meat thicken gravy if desired 18 servings 27 PRESSURE COOKING ENTREES Try these suggested entrees Then experiment with entrees of your own Entree recipes are cooked at 15 pounds pressure Always remem ber 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 Decrease the amount of liquid as there is little evaporation from the canner Add about 2 cups more liquid than desired in the finished product DO NOT FILL CANNER OVER TWO THIRDS FULL These recipes are intended for pressure cooking and should not be canned COOKING RECIPES ENTREES SPAGHETTI MEAT SAUCE 6 Ibs ground beef 3 12 ounce cans tomato paste 4 onions chopped 3 quarts tomato juice 4 cloves garlic minced cup sugar 2 cups chopped celery Y teaspoon cayenne pepper 2 green peppers diced 2 tablespoons oregano 1 tablespoon salt or as desired Heat canner and brown beef Add remaining ingredients Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord Serve sauce
22. to vin egar mixture simmer 15 minutes Pack cucumbers into hot jars leaving 14 inch headspace put one head of dill in each jar Ladle hot liquid over cucumbers leaving 4 inch headspace Remove air bubbles Adjust two piece caps Process pints 15 minutes using boiling water canning method described on page 19 Yield about 7 pints Note For fresh pack pickled foods allow 4 to 6 weeks for the product to cure and develop a satisfactory flavor 20 ZESTY SALSA 10 cups chopped seeded 2 cups chopped and seeded hot peeled cored tomatoes peppers about 1 pound about 6 pounds 11 4 cups cider vinegar 5 cups chopped and seeded long 3 cloves garlic minced green peppers about 2 pounds 2 tablespoons cilantro minced 5 cups chopped onions about 1 tablespoon salt 1 pounds 1 teaspoon hot pepper sauce optional Combine all ingredients in a large saucepot adding hot pepper sauce if desired Bring mixture to a boil Reduce heat and simmer 10 minutes Ladle hot salsa into hot jars leaving 14 inch headspace Adjust two piece caps Process 15 minutes using boiling water can ning method described on page 19 Yield about 6 pints Note When cutting or seeding hot peppers wear rubber gloves to prevent hands from being burned For boiling water canning information for fruits and tomatoes refer to page 8 For additional information and recipes consult the Ball Blue Book or visit www homecanning com Recipes provided by Alltrista Consumer
23. ES at 15 pounds pressure Let pressure drop of its own accord Remove chicken from canner Add remaining wine and simmer Thicken if desired 5 8 servings n X CORNISH HENS IN WHITE WINE cup cooking oil cornish hens teaspoons salt teaspoon pepper 2 cups white cooking wine 2 teaspoons instant chicken bouillon 1 teaspoon thyme 1 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 HUNTER S TURKEY 9 Ibs turkey cut into serving 1 cup chicken broth pieces 2 bayleaves Flour salt and pepper 1 teaspoon thyme l4 cup cooking oil 1 teaspoon marjoram 3 onions chopped 1 tablespoon Worcestershire 3 8 ounce cans tomato sauce sauce Dredge turkey in seasoned flour Heat canner add oil and brown turkey Add combined onion tomato sauce chicken broth bay leaf thyme marjoram and Worcestershire sauce Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord 15 18 servings 32 FLORIDA DUCK 9 Ibs duck cut into serving pieces 2 cups white cooking wine Salt and pepper 2 tablespoons grated orange rind 1 tablespoon cooking oil Remove as much fat as possible from duck Season with salt and pepper Heat cann
24. POE ate 13 B ffi s oae ce dan 10 CatrO S Lese e EP E OCC NONE 13 FISH AND SEAFOOD 17 Cherries leen 10 Corn Whole Kernel 13 CAMS orheseretesree tee Eee 17 Peaches 2 oe ee ee Oe ee eee 10 Greens exu ae A eee 13 ET cea dude me be m 17 Pearsa she oe de D Dale tO ato ud 10 Mushrooms 0000 0000s 14 Fish General Method 17 PIGS RE T 10 OKT oda Sots chatter dot el A 14 TUNA 5 eue rea a Gentes et 17 Rli batb E an eta 11 Peas Green 0 000000 ee 14 Tomatoes 0 ccc cece es 11 Peppers Hot or Sweet 14 gt SOUPS vesc r see deat eR acess 18 Tomato Juice 0 0 cece eee 11 Potatoes Sweet 000000 14 Beef Stocks s bes aos ee ees 18 Tomato Sauce sss 11 Potatoes White 0 14 Chicken Stock 0 04 18 Salsa sce edo ettet 11 Pumpkin and Winter Squash 15 VEGETABLES eee 12 MEAT S sva Re Sen RR 15 Asparagus areosa une DC Ee ann 12 Cut Up een at e ertt 15 Beans or Peas Dry 005 12 Ground bengien e n ERR 16 BOILING WATER CANNING RECIPES Apple Butter 0000 20 Dill Pickles sseeese esses 20 Zesty Salsa 6 eee eee 21 Bread and Butter Pickles 20 Raspberry Jam 0000 20 PRESSURE COOKING RECIPES MEAT RECIPES 0 000000 24 MEAT RECIPES Cont POULTRY RECIPES 31 Bee
25. PRESTO Pressure Canner and Cooker M Visit us on the web at www GoPresto com Instructi ons and Re cipes 2006 by National Presto Industries Inc TABLE OF CONTENTS Important Safeguards 4 2 eher er n rrr hr hh rera rr Er 2 Getting Acquainted 4 4 5 ecl cese e rhe p ue Chr ar sie t lay ee ie ER E EP EE 2 Before Using the Canner for the First Time eere 4 How to Use Your Camera s 60 00 ses oie tie kr rede 6 area ie ha RES EE EET E d nan 4 Pr ssure Canning 5 ces 08 rua week e mEPER E EU EI EE E WR Ra e Pe 5 How to Pressure Can Foods eeeeeeeeeeeeee hr hn 6 Care and Maintenance ccc cece cece cece cece cece reece eee nnn 7 Pressure Canning Fruits and Tomatoes 0 cece cee c eee cece cee eeeeee 8 Pressure Canning Vegetables 0 ccc cee cece cece eect ee ence reece eeeees 12 Pressure Canning Meat 0 cece ccc ccc ce cece eee rece hh hh 15 Pressure Canning Poultry ccc cece cece cc cece cece cence eee hh nn 16 Pressure Canning Fish and Seafood ec cece cece cece cere eee eeeeee 17 Pressure Canning Soups cc cece cece cece reece cere hh hh nn 18 Helpful Hints For Pressure Canning ccc cece cece cree cece cece ens 18 How To Can Foods Using Boiling Water Method eeeeeeees 19 Pressure Cooking in Your Pressure Canner eeeeeeeeee eee 21 How to Pressure Cook Foods
26. Products Company marketers of Ball and Kerr home canning products PRESSURE COOKING IN YOUR PRESSURE CANNER Follow the step by step instructions see How To Pressure Cook Foods below for cooking in your pressure canner Prepare food according to directions in specific recipe The canner should never be filled over 75 full Many foods tend to expand when cooked If the canner is filled over 7 full it is possible for food to expand enough to plug the vent pipe air vent cover lock and overpressure plug If all of these devices were to become blocked excess pressure would be unable to escape and would build up beyond safe control levels Therefore when cooking any food do not let any portion extend above the full level Rice and dry beans and peas expand during cooking When preparing these foods do not fill the canner over 1 2 full Always pre soak dry beans and peas overnight in oil salt and water see pages 30 31 Never pressure cook applesauce cranberries rhubarb pearl barley split peas oatmeal or other cereals dried soup mixes or pasta These foods tend to foam froth and sputter and may block the vent pipe If the vent pipe becomes clogged the pressure regulator will not rock and pressure cannot be released normally When excess pressure builds up in the canner the overpressure plug will be forced out of its cover opening releasing the excess pressure If the overpressure plug is ever forced out of its cover opening
27. S AND SAUERKRAUT 6 Ibs spareribs cut into 3 quarts sauerkraut serving pieces 3 tablespoons brown sugar 3 tablespoons cooking oil 2 cups water Salt and pepper 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 PORK HOCKS WITH SAUERKRAUT AND POTATOES 9 Ibs pork hocks 2 quarts sauerkraut 3 cups water 2 onions chopped l4 teaspoon pepper 12 potatoes halved Place hocks water and pepper in canner Close cover securely Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure Let pressure drop of its own accord Add sauerkraut onions and potatoes Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord 2 5 servings 29 NEW ENGLAND BOILED DINNER 4 Ibs ham shank 12 carrots halved 3 cups water 1 cabbage cut in wedges 12 potatoes halved 1 teaspoon pepper 12 onions halved Place ham and water in canner Close cover securely Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure Let pressure drop of its own accord Add vegetables and pepper Close cover securely Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure
28. according to the following charts Altitude chart for canning meat poultry fish seafood and soup Altitude Pints and Quarts 2 001 4 000 ft 12 Ibs 12 Ibs 4 001 6 000 ft 13 lbs 13 Ibs 6 001 8 000 ft 14 lbs 14 Ibs 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 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 Pack hot meat loosely in clean hot Mason jars leaving 1 inch headspace Cover meat with boiling broth water or tomato juice especially with wild game leaving 1 inch headspace Adjust jar lids Process at 11 pounds pressure Pints 75 minutes and Quarts 90 minutes For processing above 2 000 feet altitude see the chart above for recommended pounds of pressure GROUND MEAT Bear Beef Pork Lamb Veal and Venison With venison add one part high quality pork fat to three or four parts venison before grinding Use freshly made sausage seasoned with salt and cayenne pepper sage may cause a bitter off flavor Add 1 teaspoon salt to each pound of ground meat if desired Mix well Shape meat into patties
29. are canned Animals should be correctly slaughtered canned promptly or kept under refrigeration until processed If you slaughter your own meat contact your local county agricultural agent for complete information on slaughtering chilling and aging the meat Keep meat as cool as possible during preparation for canning handle rapidly and process meat as soon as it is packed Most meats need only be wiped with a damp cloth Use lean meat for canning remove most of the fat Cut off gristle and remove large bones Cut into pieces convenient for canning To prepare broth place bony pieces in saucepan and cover with cold water Simmer until meat is tender Discard fat Add boiling broth to jars packed with precooked meat and poultry Meat should not be browned with flour nor should flour be used in the broth to make gravy for pouring over the packed meat Pack hot meat loosely leaving 1 inch headspace in Mason jars Meats may be processed with or without salt If salt is desired use only canning salt Table salt contains a filler which may cause cloudiness in bottom of jar Use teaspoon salt to each pint 1 teaspoon to each quart More or less salt may be added to suit individual taste Follow step by step directions beginning on page 6 for canning procedure Process meats according to the following recipes When pressure canning at altitudes of 2 000 feet or below process according to specific recipe When canning at higher altitudes process
30. ascorbic acid or citric acid mixtures according to package instructions Although fruit has better color shape and flavor when it is canned with sugar it may be canned unsweetened if desired White sugar is preferable to brown sugar for canning Light corn syrup or honey may be used to replace up to one half the sugar The amount of sugar desirable to use in preparing syrups will depend upon the tartness of the fruit and on family preference It should be remembered that fruit when heated releases some of its juices which will dilute the syrup in proportion to the juiciness of the fruit SYRUPS FOR CANNING FRUITS SUGAR PER YIELD OF SYRUP QUART OF LIQUID SYRUP Very Light 1 cup 4 cups Light 2 cups 5 cups Medium 3 cups 5 5 cups Heavy 434 cups 6 5 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 12 inch of top of jar Cover with hot liquid leaving 2 inch headspace The liquid may be syrup fruit juice or plain water For steps on boiling water canning refer to page 19 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 chart for pressure canning fruit Altitude chart for pressure canning tomato recipes Altitude Pints and Quarts Altitude Pints and Quar
31. atin 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 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 Fruit which has been canned without sugar will often turn brown when exposed to air just as fresh fruit does The diameter of Mason jars may vary from one manufacturer to another Before filling Mason jars test load your canner It may be necessary to double deck pint and 1 2 pint jars to reach the maximum capacity of your canner as shown in the chart on page 6 It is recommended that you stagger the jars by placing one jar on top of two Jars may touch The canning rack which accompanied your Pressure Canner Cooker must be placed on the bottom of the canner to prevent jar breakage Although it is not necessary to use a rack between layers of jars if you wish to do so a rack can be ordered from the Presto Consumer Service Department See page 37 for address HOW TO CAN FOODS USING BOILING WATER METHOD Note Your 16 quart canner can be used as a boiling water canner for pint and pint jars only It is no
32. canner In pressure canning some of the water in the pressure canner is converted to steam which creates pressure within the canner As pressure increases temperature increases 5 pounds pressure 228 F 10 pounds pressure 240 F 15 pounds pressure 250 F This pressurized heat destroys the potentially harmful bacterial spores As the jars cool a vacuum is formed sealing the food within and preventing any new microorganisms from entering and spoiling the food As a safeguard against using canned foods which may be affected with spoilage that is not readily detected boil all low acid foods and tomatoes for 10 minutes at altitudes below 1 000 feet Extend the boiling time by 1 minute for each 1 000 foot increase in altitude 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 1 2 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 Additional information may be obtained from the manufacturers of Mason jars CLOSURES FOR MASON JARS The two piece vacuum cap consists of a flat metal lid held in place with a screw band A rubber compound on the underside of the lid forms a seal dur
33. ch expand dur Always check the air vent cover lock to be sure it moves freely before use ing cooking do not fill canner over full Overfilling may cause a risk of clogging the vent pipe and developing excess pressure See food preparation instructions Do not pressure cook applesauce cranberries rhubarb pearl barley cereals pastas grains split peas or soup mixes containing dry beans or peas These foods tend to foam froth and sputter and may block the vent pipe overpressure plug and air vent cover lock This appliance cooks under pressure Improper use may result in scalding injury Make certain pressure canner is properly closed before operating cover handles must be directly above the body handles See How To Use instructions Do not place the pressure canner or attempt to pressure can or cook in a heated oven Caution Do not use pressure canner on an outdoor LP gas burner or gas range over 12 000 BTU s Extreme caution must be used when moving a pressure canner containing hot liquids Do not touch hot surfaces Use handles or knobs Do not open canner until internal pressure has been completely reduced air vent cover lock has dropped and no steam escapes when the pressure regulator is removed See How To Use instructions Caution 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
34. cups in canner Close cover securely Place pressure regulator on vent pipe and COOK 3 MINUTES at 15 pounds pressure Cool canner at once Chill 72 14 servings Chocolate Custard Scald milk with 3 squares chocolate grated Follow vanilla custard directions Coconut Custard Sprinkle 3 tablespoons coconut over top of each vanilla custard before cooking 34 ENGLISH PLUM PUDDING 1 cup sifted all purpose flour Y cup currants 1 teaspoon baking powder Y cup chopped nuts Y teaspoon salt 1 egg Y teaspoon allspice Y cup sugar l5 teaspoon cinnamon Y cup ground suet l5 teaspoon nutmeg cup milk 14 teaspoon ground cloves 3 quarts water l5 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 ingredi ents mix well Pour into buttered 1 quart mold Cover mold firmly with aluminum foil Place water cooking rack and mold in canner Close cover securely Allow steam to flow from vent pipe 20 minutes Place pressure regulator on vent pipe and cook 50 minutes at 10 pounds pressure Let pressure drop of its own accord BREAD PUDDING 4 cups cubed dry bread 1 cup raisins 4 cups hot milk 1 cup chopped nuts l5 teaspoon salt 4 eggs 1 cup brown sugar 1 teaspoon vanilla 1 teaspoon cinnamon 1 quart water 2 tablespoons butter Combine bread hot milk salt brown sugar cinnamon butter raisins nuts eggs and vanilla Turn into a buttered bowl that may be set lo
35. d for pressure cooking and should not be canned COOKING RECIPES MEAT POT ROAST 9 Ibs beef shoulder or rump roast 2 onions sliced Salt and pepper 4 cups water l4 cup cooking oil 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 ITALIAN BEEF 9 Ibs rump or chuck roast 1 tablespoon salt or as desired 3 tablespoons cooking oil 2 cups sliced mushrooms 3 onions chopped 3 6 ounce cans tomato paste 2 cups diced celery 2 10 ounce cans beef broth 3 carrots chopped 1 cups red wine 3 bayleaves 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 Place pressure regulator on vent pipe and COOK 35 MINUTES at 15 pounds pressure Let pressure drop of its own accord Thicken gravy if desired 15 18 servings BRAISED BEEF 6 slices salt pork 4 cups water 9 Ibs boneless beef round or 1 cup diced turnips rump roast 1 cup diced carrots Salt and pepper 3 onions chopped Flour 1 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
36. ds pressure Let pressure drop of its own accord Remove chicken from canner thicken gravy If desired serve chicken on bed of hot rice top with gravy and toasted almonds 15 18 servings CHICKEN AND DUMPLINGS 9 lbs chicken cut into serving 3 carrots chopped pieces 3 onions chopped 2 tablespoons salt 3 ribs celery chopped 1 teaspoon pepper 8 cups water Place all ingredients in canner Close cover securely Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 pounds pres sure Let pressure drop of its own accord Prepare dumplings as follows Dumplings 2 cups flour cup milk 1 teaspoon salt 4 cup cooking oil 1 tablespoon baking powder 1 tablespoon parsley flakes 2 eggs Sift flour salt and baking powder Beat eggs add milk oil and parsley Combine liquid and dry ingredients Drop from teaspoon into hot chicken broth Simmer without cover for 15 minutes Thicken broth if desired 15 18 servings CHICKEN MARENGO MERE Ibs chicken quartered tablespoon coarse black pepper cup flour tablespoon salt or as desired cup cooking oil 2 cloves garlic minced 4 3 ounce cans sliced mushrooms drained or 1 Ib 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 cup wine Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUT
37. e Remove Pour off all drippings in excess of two tablespoons Saut onions green pepper and celery Add lima beans and sausage Add combined tomato juice brown sugar chili powder and cayenne pepper Mix well Do not fill canner over one half full Close cover securely Place pressure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure Let pressure drop of its own accord Season to taste with salt 12 15 servings SHRIMP JAMBALAYA 3 tablespoons cooking oil 1 cup water 2 cloves garlic 3 1 lb cans tomatoes 2 cups chopped onion 3 6 ounce cans sliced 2 Ibs precooked ham diced mushrooms with liquid 3 cupsuncooked rice 3 Ibs peeled and cleaned 1 tablespoon salt or as desired shrimp l5 teaspoon pepper 2 green peppers cut into l5 teaspoon allspice strips Pinch each cayenne chili powder and basil Heat canner add oil and saut garlic and onion until golden brown Stir in ham and rice Cook until rice is golden Remove garlic Add seasonings water tomatoes and mushrooms with liquid mix well Add shrimp and sprinkle green pepper strips over all Close cover securely Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 pounds pressure Let pressure drop of its own ac cord Remove cover and stir Let stand 5 minutes before serving 5 16 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
38. e found stamped on the side of the canner body Any maintenance required for this canner other than that described in the Care and Maintenance section of this book pages 7 and 8 should be performed by our Factory Service Department Be sure to indicate date of purchase and a description of the problem when sending a canner for repair Send canners for repair to CANTON SALES AND STORAGE Presto Factory Service Department 555 Matthews Drive Canton MS 39046 0529 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 canners and are engineered specifi cally 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 Presto Authorized Service Stations and may also be available at hardware stores and other retail outlets Parts may also be ordered on line at www GoPresto com PRESTO LIMITED WARRANTY This quality PRESTO appliance is designed and built to provide many years of satisfactory performance under normal household use Presto pledges to the original owner that should there be any defects in mate
39. er add oil and brown duck Pour off excess drippings Combine cooking wine and orange rind Pour over duck Close cover securely Place pressure regulator on vent pipe and COOK 12 MINUTES at 15 pounds pressure Let pressure drop of its own accord Remove duck and thicken gravy if desired 18 servings 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 21 The canner quickly transfers natural flavor and nutrients from the meat into the broth Prepare either the Brown Beef Soup Stock or the Chicken Soup Stock according to the recipe Remove the pieces of meat If desired cut into small pieces and use in soup recipes Strain through several layers of cheese cloth Once the stock is prepared serve it as a consomm or use it to prepare delicious soups FOR SOUP RECIPES DO NOT FILL CANNER OVER ONE HALF FULL These recipes are intended for pressure cooking and should not be canned COOKING RECIPES SOUP VEGETABLE SOUP Ibs soup meat 4 cups canned or fresh tomatoes quarts water 1 cup diced celery carrots diced 4 onions sliced potatoes diced 1 tablespoon salt or as desired cups f
40. er into jars and set aside until needed Follow closure manufacturer s directions for bands and lids 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 torecommended level Allow 12 inch headspace for fruits ALL vegetables and meats require 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 direc tions boiling water canning rack and jars in canner To prevent water stains on jars add 2 tablespoons white vinegar to water in canner Always use canning rack Jars may break if set directly on bottom of canner Look through the vent pipe to be certain it is open before placing cover on canner To clean the vent pipe draw a pipe cleaner or small brush through the opening Place cover on can ner aligning the V mark on the cover with the A mark on the body handle and lock securely by turning in the direction indicated to close clockwise Cover handles must be centered over body handles Do not force beyond this posi tion Align the V mark on the cover with the A mark on the body handle 7 10 11 Place pressure regulator on Exhaust air from the canner T is completely reduced Attempting to speed the cooling of and jars by adjusting hea
41. er to form the necessary steam Use the cooking rack when it is desirable to cook foods out of the cooking liquid When foods are pressure cooked out of the liquid flavors will not intermingle Therefore it is possible to cook several foods at once as long as they have similar cooking times If it is desirable to blend flavors do not use the cooking rack When the body of your canner is heated the metal expands Therefore it may be difficult to close cover on heated body When this happens allow canner to cool slightly 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 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 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 You may also contact us at our website www gopresto com Inquiries will be answered promptly by letter phone or email 23 PRESSURE COOKING MEAT Savory tender meat is easily prepared in the canner The most important step is to sear meat to a crispy brown on all sides to seal in natural juices Meat recipes are cooked at 15 pounds pressure
42. es flavor and nutrients and tenderizes tougher cuts of meat It is necessary to follow a few special rules in using and caring for your Pressure Canner Become familiar with the various parts as shown in the diagram on page 3 and read the How To Use sections beginning on Pages 4 6 19 and 21 before using for the first time 1 PRESSURE DIAL GAUGE The pressure dial gauge registers pres sure in both pounds outer scale and metric measure inner scale The pointer moves around the dial indicating the pressure within the unit Pressure can be controlled and maintained by adjusting heat setting 2 PRESSURE REGULATOR The pressure regulator acts as a safety device to prevent pressure in excess of 15 pounds from building in the canner Pressure readings on the pressure canner are registered only on the pressure dial gauge 3 VENT PIPE The pressure regulator fits over the vent pipe and allows excess pressure to be released 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 LOCKING BRACKET The locking bracket on the inside of the canner body engages with the air vent cover lock to prevent the cover from be ing opened when there is pressure in the unit 6 SEALING RING The sealing ring fits into the canner cove
43. etal base rests on the cover While holding the dial gauge in place position the gasket the gasket should rest within the cover hole metal washer and then the nut on the threaded end of the gauge Fig F and tighten with fingers If necessary lightly tighten with a wrench HOW TO USE YOUR CANNER IMPORTANT Read carefully Do not attempt to use your Pressure Canner before reading these instructions Before using your canner for the first time clean according to the instructions above Besuretheventpipeis open before eachuse by holding the cover up tothe lightand looking through the vent pipe Fig G If the vent pipe is blocked excess pressure cannot be released through it Pressure may then build to unsafe levels Pressure will continue to build until the overpressure plug is forced out of its cover opening Therefore clean the vent pipe with a small brush or pipe cleaner if it is blocked or partially blocked Fig H Also clean the vent pipe nut as shown Fig H Pressure for canning is indicated by the pressure dial gauge Fig D The pointer will move across the dial as pressure is developed or reduced within the canner The pressure regulator is designed to rock only at 15 pounds pressure Metal Washer Compression Gasket Fig F Use the canner on a level burner and range only Use on a tilted burner or range may interfere with the operation of the pressure regulator Caution Do not use pre
44. f Recipes 0ecceeeee 24 Veal Recipes cece eee eee 27 Chicken Braised Whole 31 Braised Beef erien menc eaea 24 Braised Veal penn nonin nea 27 Chicken and Dumplings 32 Cormied Beef re o erred 25 Gourmet Veal Steak lusus 27 Chicken Imperial 32 Italian Beef 000000 24 Roast Vedlin aeree agste ieas 27 Chicken Marengo 32 Pot Roast emnt re Enemie 24 Tangy Veal Chops 27 Cornish Hens in White Wine 32 Short Ribs opp RE EISE 25 Florida Duck 0000 33 Swiss Steak 0 0 00000 25 ENTREE RECIPES 4 28 Hunter s Turkey eet 32 Beef Goulash 0000 28 Ham Recipes Breve ated te She iui bie e ess 25 Beef Stew v bee eb Bh E RS 29 SOUP RECIPES cecceee 33 Boiled Ham ce cee eeee 25 Boston Baked Beans 30 Brown Beef Stock 34 Ham Slices sss esses 25 Chili Con Carne issues 29 Chicken Stock 0000 33 Virginia Ham 2 0 0 0 eee eee 25 Chop Suey 0 cece 30 Clam Chowder u a ooien 34 Lamb Stewe ns nanii ees 30 Navy Beania Jere eda eoe daan ea o 33 Pork Recipes eee eee 25 Lima Bean Pot 0005 31 Vegetable 33 Breaded Pork Chops 26 Lima Beans with Bacon 30 Lemon Pork Chops 005 26 Meat Cabbage R
45. fficult to open or close replace the sealing ring 13 IMPORTANT The sealing ring overpressure plug and rubber gasket of the air vent cover lock may shrink become hard deformed cracked worn or pitted with normal use Exposure to high heat such as a warm burner or oven top will cause these parts to deteriorate rapidly When this happens replace the sealing ring overpressure plug and small rubber gasket of the air vent cover lock Replace the sealing ring and overpressure plug at least every three years Before inserting a new sealing ring clean the sealing ring groove with a brush To insure safe operation of your pressure canner it is recommended that the overpressure plug be replaced whenever the sealing ring is replaced Any maintenance required for this product other than normal household care and cleaning should be performed by the Presto Factory Service Department see page 37 PRESSURE CANNING FRUITS AND TOMATOES Fruits and tomatoes may be processed using pressure canning or boiling water canning The pressure processing method for fruits and tomatoes gives a heat treatment equivalent to the much longer processing time required with the boiling water canning method Select firm fully ripened but not soft fruit or tomatoes Do not can overripe foods Some fruits tend to darken while they are being pre pared To prevent the darkening place fruit in an ascorbic acid solution 1 teaspoon ascorbic acid to 1 gallon water or use
46. fish and seafood according to the following recipes CANNING RECIPES FISH AND SEAFOOD CLAMS WHOLE OR MINCED Keep clams on ice until ready to can Scrub shells thoroughly and rinse Steam 5 minutes and open Remove clam meat Collect and save clam juice Wash clam meat in salted water using 1 teaspoon of salt for each quart of water Rinse In a saucepan cover clam meat with boiling water containing 2 tablespoons of lemon juice or 1 2 teaspoon of citric acid per gallon Boil 2 minutes and drain To make minced clams grind clams with a meat grinder or food processor Fill jars loosely with pieces leaving 1 inch headspace and add hot clam juice and boiling water if needed leaving 1 inch headspace Adjust jar lids Process at 11 pounds pressure Half pints 60 minutes and Pints 70 minutes For processing above 2 000 feet altitude see page 15 for recommended pounds of pressure CRAB Keep live crabs on ice until ready to can Wash crabs thoroughly Place crabs in water containing 1 4 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 Add teaspoon citric acid or 2 table spoons lemon juice to each half pi
47. h side with a fork Freestone varieties may be cut in halves and pitted Heat plums to boiling in very light light or medium syrup see page 9 Boil 2 minutes Cover saucepan and let stand 20 to 30 minutes Pack hot plums in clean hot Mason jars leaving 12 inch headspace Cover with boiling syrup or water leaving 2 inch headspace Adjust jar lids Pressure canning Process at 6 pounds pressure pints and quarts 10 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure Boiling water canning Process pints 20 minutes and quarts 25 minutes For processing above 1 000 feet altitude see page 9 for recommended time 10 RHUBARB Wash young tender rhubarb Remove ends and cut into 2 inch pieces Add 1 2 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 2 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 Boiling water canning Process pints and quarts 15 minutes For processing above 1 000 feet altitude see page 9 for recommended time 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 o
48. handles and therefore the cover lock cannot engage see page 5 Clean the air vent cover lock occasionally to assure that it operates correctly see page 4 Replace the small gasket if cracked or nicked A small amount of steam or moisture may be visible around the overpressure plug as canning or cooking begins This will stop when the overpressure plug seals If leakage continues clean or replace the overpressure plug see page 7 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 37 11 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 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 gauge glass is broken or has fallen out parts are rusty pointer is not in the 0 block or if you believe the gauge may not be accurate The gauge can usually be checked at your local county extension office If you are unable to have your dial gauge checked locally carefully remove the gauge and send it to the Presto Consumer Service Department See Service Information on page 37 An accurate gauge is necessary to help prevent food spoilage and possible food poisoning 12 If the pressure canner becomes di
49. hen drain Cover beans with boiling water in a saucepan Boil 2 minutes remove from heat and soak 1 hour Then drain Cover beans soaked by either method with fresh water and boil 30 minutes 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 chart above for recommended pounds of pressure 12 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 Raw Pack Pack raw beans tightly in clean hot Mason jars leaving 1 inch head space Hot Pack Cover beans with boiling water and boil 5 minutes Pack hot beans loosely in clean hot Mason jars leaving 1 inch head space Cover with boiling water leaving 1 inch headspace Adjust jar lids Process at 11 pounds pressure Pints 20 minutes and Quarts 25 minutes For processing above 2 000 feet altitude see page 12 for rec ommended pounds of pressure BEANS FRESH LIMA Shell and wash young tender beans thoroughly Raw Pack Pack raw lima beans loosely in clean hot Mason jars leaving 1 inch headspace in pint jars For quarts leave 1 2 inches headspace if beans are small and 1 4 inches headspace if beans are large Hot Pack Cover beans with boiling water and bring to a boil Boil 3 minutes Pack hot bean
50. ible the overpressure plug loses its ability to act as a secondary pressure relief valve It should be replaced immediately Should the overpressure plug ever be forced out of the cover due to excess pressure while cooking it is important to call the Test Kitchen at 1 800 368 2194 Do not attempt to use the released overpressure plug 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 the specific recipe Using this method will keep foam at safe levels during cooking Never pressure cook applesauce cranberries rhubarb cereals pastas or dried soup mixes These foods expand so much as a result of foaming and frothing that they should never be cooked under pressure 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 cook ing 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 There must always be water or some other liquid in the bottom of the cann
51. il jar is opened Food spoilage or jars not sealing is caused by 1 Failure to follow exact timetables and recipes 2 Failure to wipe sealing edge of jar clean before placing lid on jar 3 Foods seeds or grease lodged between lid and jar 4 Jars which are nicked or cracked or have sharp sealing edges 5 Failure to adjust jar lids according to manufacturer s directions 6 Turning jars upside down while jars are cooling and sealing Mold can form only in the presence of air Therefore jars are not sealed if mold is present The black deposit sometimes found on the underside of a lid is caused by tannins in the food or hydrogen sulfide which is liberated from the food by the heat of processing This does not indicate spoilage If a jar does not seal use the food at once freeze or repack using different lids Reprocess for the full recommended processing time 18 Two piece vacuum caps seal by the cooling of the contents of the jar not through pressure of the screw band on the lid Therefore although the screw band is firmly tight the jar is not sealed until cooled During processing the flexible metal lid permits air to be exhausted from the jar Adjust two piece vacuum caps by screwing bands down evenly and firmly until a point of resistance is met fingertip tight Do not use undue exertion It is not necessary for the liquid on canned meats to congeal The liquid will congeal only when there is a large amount of gel
52. ing processing Follow the closure manufacturer s directions for using the two piece cap and for testing for a proper seal If the closure has not sealed completely reprocess or use the food immediately Refer to the closure manufacturer s directions for additional information CANNER JAR CAPACITIES FOR PRESSURE CANNING MAXIMUM CAPACITY MODEL NO beginning with V2 PINT 1 PINT 1 QUART 0175 12 10 7 0178 24 20 7 Please note To double deck pint and half pint jars see page 19 HOW TO PRESSURE CAN FOODS IMPORTANT Read carefully Do not attempt to use your canner before reading these instructions Follow these step by step instructions for pressure canning in your canner Prepare food according to the directions in specific recipe 3 quart water line 1 The first step in pressure canning is to assemble the can 4 Place 3 quarts of ning equipment Be sure your canner is thoroughly cleaned and working properly Before each canning season check the dial gauge for accuracy see page 8 step 11 Also check the sealing ring overpressure plug and the rubber gasket of the air vent cover lock Replace these parts when they become hard deformed cracked worn pitted or unusually soft see page 8 step 13 Check Mason jars for nicks cracks and sharp edges Check screw bands for dents or rust Use only jars lids and bands in perfect condition so an airtight seal may be obtained Wash and rinse jars lids and bands Pour hot wat
53. is almost gone Pack hot poultry loosely in clean hot Mason jars leaving 1 4 inch headspace Cover poultry with boiling broth or water leaving 1 4 inch headspace Adjust jar lids Process at 11 pounds pressure With Bone Without Bone Pints 65 minutes 75 minutes Quarts 75 minutes 90 minutes For processing above 2 000 feet altitude see page 15 for recommended pounds of pressure RABBIT Soak dressed rabbits 1 hour in water containing 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 11 4 inch headspace Cover rabbit with boiling broth or water leaving 14 inch headspace Adjust jar lids Process at 11 pounds pressure With Bone Without Bone Pints 65 minutes 75 minutes Quarts 75 minutes 90 minutes For processing above 2 000 feet altitude see page 15 for recommended pounds of pressure 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
54. 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 Liquid lost from jars during processing is caused by 1 Packing jar too solidly or overfilling 2 Too high a temperature or too high pressure 3 Variation or sudden lowering of temperature in the canner When processing food pressure regulator should not be taken off the vent pipe and cover should not be removed until air vent cover lock has dropped and pressure has been completely reduced 4 Failure to adjust jar lids according to manufacturer s directions The loss of liquid from jars during processing may be unattractive but it will not interfere with the keeping qualities of the food as long as the jar was processed correctly and is sealed It is better to overprocess food than underprocess as overprocessing will do little harm but underprocessing may result in spoilage and unsafe food 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 unt
55. l and brown pork chops on both sides Top each chop with a lemon slice Add onion salt and pepper Combine catsup and water pour over chops Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord Serve chops with the sauce 20 servings BREADED PORK CHOPS 18 pork chops inch thick cup milk Salt and pepper 14 cup cooking oil 3 cups corn flake crumbs 2 cups water 4 eggs beaten Season pork chops with salt and pepper Dredge with corn flake crumbs then dip in combined egg and milk and again in crumbs Heat canner add oil and brown pork chops on both sides Place cooking rack chops and water in canner Close cover securely Place pres sure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord 18 servings SPARERIBS WITH BARBECUE SAUCE 3 tablespoons cooking oil 4 onions sliced teaspoon celery seed cup water 10 Ibs spareribs cut into 2 cups catsup serving pieces 1 cup vinegar Salt and pepper 2 tablespoons Worcestershire sauce Paprika 1 teaspoon chili powder 1 1 Season spareribs with salt pepper and paprika Heat canner add oil and brown ribs on all sides Add onion Combine catsup vin egar Worcestershire sauce chili powder and celery seed pour over meat in canner Close cover securely Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure Let pressure dro
56. les are tender Press through food mill or sieve Sweeten to taste Reheat sauce to boiling Pack into clean hot Mason jars leaving 2 inch headspace Adjust jar lids Pressure canning Process at 6 pounds pressure pints 8 minutes and quarts 10 minutes For processing above 2 000 feet altitude see chart above for recommended pounds of pressure Boiling water canning Process pints 15 minutes and quarts 20 minutes For processing above 1 000 feet altitude see chart above for recommended time APRICOTS Wash well ripened firm apricots If peeled apricots are desired dip 1 minute in boiling water then in cold water and peel Cut apricots in halves and remove pits Place apricots in an ascorbic acid solution 1 teaspoon ascorbic acid to 1 gallon water to prevent darkening during preparation Drain well Heat apricots through in a very light light or medium syrup or water see page 9 Pack hot apricots cut side down in clean hot Mason jars leaving 2 inch headspace Cover with boiling syrup or water leaving 2 inch headspace Adjust jar lids Pressure canning Process at 6 pounds pressure pints and quarts 10 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure Boiling water canning Process pints 20 minutes and quarts 25 minutes For processing above 1 000 feet altitude see page 9 for recom mended time BERRIES EXCEPT STRAWBERRIES Wash firm berries carefully removing caps and ste
57. m the top of the cover 4 Wash the cover body and sealing ring with hot sudsy water to remove any manufacturing oils 5 Reinsert the air vent cover lock making sure the small gasket is in place as shown Fig B ON Reinsert the overpressure plug by pushing the domed side of the plug into the opening from the underside of the cover until the bottom edge is fully and evenly seated against the underside of the cover Fig C When the overpressure plug is properly installed the word TOP will be visible on the overpressure plug when Overpressure Plug Fig C Indented Portion viewing the outside of the cover 7 Replace the sealing ring in the sealing ring groove making certain ne Fig D to fit the ring under the stop tab located on the inside rim of the Oil Here Sealing Ring x cover Fig D Fig E Groove 8 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 E The cover should open and close easily when following the instructions on page 5 9 To attach the dial gauge to the canner cover first remove 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 m
58. ms Heat berries in boiling water for 30 seconds and drain Pack hot berries in clean hot Mason jars leaving 2 inch headspace Cover with boiling syrup or water leaving 2 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 Boiling water canning Process pints and quarts 15 minutes For processing above 1 000 feet altitude see page 9 for recommended time CHERRIES Wash cherries and remove stems Remove pits if desired If canning whole cherries prick each cherry with a clean needle to prevent splitting Heat cherries with cup water or syrup to each quart of cherries Cover pan and bring to a boil Pack hot cherries and cooking liquid in clean hot Mason jars leaving 12 inch headspace Adjust jar lids Pressure canning Process at 6 pounds pressure pints 8 minutes and quarts 10 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure Boiling water canning Process pints 15 minutes and quarts 20 minutes For processing above 1 000 feet altitude see page 9 for recom mended time PEACHES Wash fully ripened but not soft peaches Loosen skins by dipping peaches 1 minute in boiling water then in cold water Peel Cut peaches in half and remove pits Slice if desired Place peaches in an ascorbic acid solution 1 teaspoon ascorbic acid to 1 gallon water
59. nd 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 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 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 9 If the canner body or cover handles become loose tighten with a screwdriver 10 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 cooking or canning 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 Leakage between the cover and body is usually caused by shrinkage of the sealing ring after prolonged use Replace the sealing ring and overpressure plug A slight amount of leakage around the air vent cover lock is normal when canning or cooking first begins If leakage continues the cover handles may not be fully aligned with the body
60. nt jar 1 teaspoon citric acid or 4 tablespoons lemon juice per pint jar Add hot water leaving 1 inch headspace Adjust jar lids Process at 11 pounds pressure Half pints 70 minutes and Pints 80 minutes For processing above 2 000 feet altitude see page 15 for recommended pounds of pressure FISH GENERAL METHOD For all fish except tuna Clean fish thoroughly filet large fish or leave small pan fish whole Cut into container length pieces Pack with skin side of fish to the outside of the Mason jar leaving 1 inch headspace DO NOT ADD LIQUIDS Adjust jar lids Process at 11 pounds pressure Pints 100 minutes For processing above 2 000 feet altitude see page 15 for recommended pounds of pressure TUNA Clean fish thoroughly Place fish belly side down on a rack in the bottom of a large baking pan Precook fish at 350 for 1 hour Refrigerate cooked fish overnight to firm the meat Remove skin and backbone Cut meat in pieces 1 inch shorter than Mason jars and pack solidly Fill jars with hot cooking oil or boiling water leaving 1 inch headspace Adjust jar lids Process at 11 pounds pressure Half pints and Pints 100 minutes For processing above 2 000 feet altitude see page 15 for recommended pounds of pressure 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 Mas
61. olls 28 DESSERT RECIPES 34 Rods M une cea 25 New England Boiled Dinner 30 Bredd Pudding cy eure senate ace ty 35 Spareribs with Barbecue Sauce 26 Pork Chops with Vegetables 29 Brown Betty 0 0s eee 34 Pork Hocks with Sauerkraut Brown Bread 0000 35 Lamb Recipes 00ceeeeeee 26 and Potatoes 00000 29 Custards i cei ave stn De eser 34 Chinese Pineapple Lamb 26 Shrimp Jambalaya 31 English Plum Pudding 35 LegofLamb isses 26 Spaghetti Meat Sauce 28 Rice Pudding 0 35 Spareribs and Sauerkraut 29 White Fruit Cake 00 35 36 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 When writing please include a phone number and a time when you can be reached during weekdays if possible When contacting the consumer service department or when ordering replacement parts please specify the model number and date cod
62. on 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 6 for canning procedure Process soups according to the following recipes CANNING RECIPES SOUP BEEF SOUP STOCK Saw or crack fresh trimmed beef bones to enhance extraction of flavor Rinse bones and place in a large kettle cover bones with water and simmer 3 to 4 hours 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 For processing above 2 000 feet altitude see page 15 for rec ommended pounds of pressure CHICKEN SOUP 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 For processing above 2 000 feet altitude see page 15 for rec ommended pounds of pressure HELPFUL HINTS FOR PRESSURE CANNING Bubbles often appear in the jar after
63. osely in canner Cover bowl firmly with aluminum foil Place water cooking rack and bowl in canner Close cover securely Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure Let pressure drop of its own accord 12 servings RICE PUDDING 1 quart milk 4 cups cooked rice 4 eggs slightly beaten 1 teaspoon vanilla cup sugar 2 cups water 1 teaspoon salt Scald milk and cool slightly Combine eggs sugar and salt Add milk slowly stirring constantly Add rice and vanilla Pour into indi vidual 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 Stir gently before chilling 12 14 servings Fruit and Nut Rice Pudding Substitute brown sugar for white and add 1 cup raisins or dates and 1 cup walnuts to above recipe BROWN BREAD 2 cups graham flour l cups light molasses 2 cups corn meal 4 cups milk sweet or sour 2 cups rye meal 2 cupsraisins 2 teaspoons salt 3 quarts water 2 teaspoons soda Mix all dry ingredients Add molasses milk and raisins Beat well Pour into 6 buttered molds pint size Cover firmly with aluminum foil Place water cooking rack and molds in canner Close cover securely Allow steam to flow from vent pipe 20 minutes Place pressure regulator on vent pipe and COOK 25 MINUTES at 10 pounds pressure Let pressure drop of
64. over Lock Air Vent Cover slightly and steam will continue to flow from it preventing in DOWN Position Lock in UP Position pressure from building No Pressure in Unit Pressure in Unit The pressure regulator is placed on the vent pipe following the 10 minute exhaust period see page 7 step 7 During canning moisture may appear near the pressure regulator overpressure plug and air vent cover lock This is normally due to condensation This does not affect operation of the canner To reduce pressure at the end of the canning period turn burner off and remove the canner from the heat source Pressure is completely reduced when the air vent cover lock has dropped and no steam escapes when the pressure regulator is tilted Do not remove the pressure regulator until pressure is completely reduced Always remove the pressure regulator before opening canner If the air vent cover lock remains in its raised position there may still be pressure in the canner Do not remove the pressure regulator until the air vent cover lock drops and no steam escapes when the pressure regulator is tilted The cover should not be forced open You may tap the air vent cover lock lightly with a spoon If pressure is present steam will escape and the air vent cover lock will pop back up Continue to cool the canner until the air vent cover lock drops HELPFUL HINT To help yourself understand the operation of the pressure canner and cooker pour 4 cups of water into
65. p of its own accord 12 15 servings LEG OF LAMB 2 legs of lamb 5 Ibs each 2 cloves garlic minced 3 tablespoons cooking oil 4 cups water Salt and pepper 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 Ibs boneless lamb cut into 3 cups beef stock 1 inch cubes 2 16 ounce cans bean sprouts cup cooking oil drained 2 cups chopped onion 4 20 ounce cans pineapple 4 cups sliced celery chunks drained 4 3 ounce cans mushrooms 3 tablespoons cornstarch Salt and pepper 1 2 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 Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord Add bean sprouts pineapple and mushrooms Blend cornstarch and soy sauce and stir into mixture Cook until thickened stir ring carefully If desired serve over chow mein noodles or steamed rice 20 24 servings 26 VEAL ROAST 9 Ibs veal roast 3 tablespoons cooking oil Salt and pepper 2 bay leaves Flour 4 cups water Season meat and dredge with flour Heat canner add oil and brown meat well on all sides Place cooking rack and roast in canner Add bay leaves and water Close cover
66. r 1 Never overfill the pressure canner The pressure regulator is designed to maintain cooking pressures at a safe level It relieves excess pressure through the vent pipe as it rocks back and forth Many foods tend to expand when cooked If the canner is overfilled expansion of food may cause the vent pipe to become blocked or clogged If the vent pipe becomes blocked it cannot relieve excess pressure 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 more than half full For other foods never fill the canner more than two thirds full N Always add cooking liquid If an empty pressure canner is left on a hot burner or if a canner boils dry and is left on a heated burner the canner will overheat excessively causing possible discoloration and or warping of the canner 22 o AB CA oj N oe SN Ww Always look through the vent pipe before using the canner to make sure it is clear If the vent pipe is blocked it cannot func tion 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 4 Also clean the vent pipe nut as shown Always fully close the pressure canner The canner is fully closed when the cover handles are directly above the body handle
67. r and forms a pressure tight seal between the cover and body during canning and cooking 7 OVERPRESSURE PLUG The 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 pres sure cannot be released normally through the vent pipe 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 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 which allows several foods to be cooked atthe same time without an intermingling of flavors When it is desirable to blend flavors do not use the canning cooking rack The canning cooking rack must always be used when canning REPLACEMENT PARTS PRESTO Canner parts are available at most hardware stores or see parts information on page 37 When ordering parts please specify the seven digit model number found stamped on the side of the canner body 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 Fig B on the inside of the cover unscrews from the pin Cot Fig A in 8 Small Gasket 2 Remove the sealing ring by simply pulling it from IL cup the sealing ring groove 3 Remove the overpressure plug by pushing it out of its opening fro
68. r halve Add 2 tablespoons of bottled lemon juice or 1 2 teaspoon of citric acid per quart of tomatoes For pints use 1 tablespoon bottled lemon juice or 1 4 teaspoon citric acid Add 1 teaspoon salt to each quart 1 2 teaspoon to each pint if desired Fill jars with raw tomatoes pressing until spaces between them fill with juice Leave 12 inch headspace Adjust jar lids Pressure canning Process at 6 pounds pressure pints and quarts 40 minutes OR process at 11 pounds pressure pints and quarts 25 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure Boiling water canning Process pints and quarts 85 minutes For processing above 1 000 feet altitude see page 9 for recommended time 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 If juice separation is not a concern simply slice or quarter tomatoes into a large saucepan Crush heat and simmer for 5 minutes before juicing Press heated juice through a sieve or food mill to remove skins and seeds Add 2 tablespoons of bottled lemon juice or 1
69. r lifter remove jars and place them on a towel leaving at least 1 inch spaces between jars during cooling 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 2 teaspoons cinnamon 4 cups sugar 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 Press through a sieve or food mill Measure 2 quarts apple pulp To prepare butter Combine apple pulp sugar and spices in a large saucepot Cook slowly until thick enough to round up on a spoon As pulp thickens stir frequently to prevent sticking If too thick add a small amount of water or apple juice for desired consistency Ladle hot butter into hot jars leaving 4 inch headspace Adjust two piece caps Process 10 minutes using boiling water canning method described on page 19 Yield about 5 pints RASPBERRY JAM 2 quarts raspberries 1 tablespoon lemon juice 1 package powdered pectin 1 tablespoon grated lemon peel Ys cup water 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 stir
70. re can leave scratches on when opening stovetops 15 Remove jars from canner Set Let pressure drop of its own accord do not quick cool jars apart on board or cloth Pressure is completely reduced when the air vent cover away from draft to cool When lock and overpressure plug have dropped and no steam jars are cold test seal remove escapes when the pressure regulator is tilted Do not use bands wipe jars label date the pressure dial gauge as an indicator for when pressure and store in a cool dry place CARE AND MAINTENANCE 1 The outside surface may be kept bright and shiny by cleaning with a good silver polish or simply by washing with soap and water Iron and various minerals in water and foods may darken the inside of the canner but this discoloration will in no way affect food cooked These stains may be removed by using a solution of water and cream of tartar For each quart of water use one tablespoon cream of tartar Pour enough solution into the canner to cover the discoloration do not fill over 75 full then close cover securely Place regulator on vent pipe and heat until 15 pounds pressure is reached Remove canner from heat allow canner to stand two to three hours Remove regulator open canner and empty contents Scour thoroughly with a soap impregnated steel wool cleaning pad wash rinse and dry Due to the acidic nature of the water supply in some areas deterioration of the interior surface of the canner body may occur
71. rectly over body handles Do not force beyond this position If the cover is difficult to lock at this point it is due to expansion of the canner from heating If this occurs remove cover and allow the canner to cool slightly Do not replace canner on burner until cover is in its fully closed position cover handles directly above body handles Align the V mark on the cover with the A WP A mark on the body handle 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 If the pressure regulator begins to rock before 15 pounds pressure is reached on the gauge lower heat to maintain a slow steady rocking motion of the pressure regulator and cook at this pressure gas burner or remove canner from electric burner Lift pressure canner to remove it from burner Sliding cookware can leave scratches on stovetop Reduce pressure according to recipe When recipe states let pressure drop of its own accord set the canner aside to cool Pressure is completely reduced when the air vent cover lock and overpressure plug have dropped and no steam escapes when the pressure regulator is tilted Do not use the pressure dial gauge as an indicator of when pressure is completely reduced When recipe states cool canner at once the canner m
72. rial or workmanship during the first twelve 12 years after purchase we will repair or replace it at our option Our pledge does not apply to normal wear and tear including scratches dulling of the polish or staining the repair or replace ment of moving and or perishable parts such as the sealing ring dial gauge overpressure plug or air vent cover lock gasket or for any damage caused by shipping To obtain service under the warranty return this PRESTO product shipping prepaid to the PRESTO Fac tory Service Department California residents may deliver this PRESTO product to their nearest PRESTO Authorized Service Station When returning a product please include a description of the defect and indicate the date the appliance was purchased We want you to obtain maximum enjoyment from using this PRESTO appliance and ask that you read and follow the instructions enclosed Failure to follow instructions damage caused by improper replacement parts abuse or misuse including overheating and boiling the unit dry will void this pledge This warranty gives you specific legal rights and you may also have other rights which vary from state to state This is Presto s personal pledge to you and is being made in place of all other express or implied warranties NATIONAL PRESTO INDUSTRIES INC Eau Claire Wisconsin 54703 3703 U S Patent No 4 162 741 Form 72 719A 37
73. ring constantly Remove from heat Skim foam if necessary Ladle hot jam into hot jars leaving 4 inch headspace Adjust two piece caps Process 10 minutes using boiling water canning method described on page 19 Yield about 5 half pints BREAD AND BUTTER PICKLES 4 pounds 4 to 6 inch cucumbers 2 tablespoons mustard seed cut into slices 2 teaspoons turmeric 2 pounds onions thinly sliced 2 teaspoons celery seed about 8 small 1 teaspoon ginger cup canning salt 1 teaspoon peppercorns 2 cups sugar 3 cups vinegar 5 acidity Combine cucumber and onion slices in a large bowl Layer vegetables with salt cover with ice cubes Let stand 1 hours Drain rinse Combine remaining ingredients in a large saucepot bring to a boil Add drained cucumbers and onions and return to a boil Pack hot pickles and liquid into hot jars leaving 4 inch headspace Remove air bubbles Adjust two piece caps Process 10 minutes using boiling water canning method described on page 19 Yield about 7 pints Note For fresh pack pickled foods allow 4 to 6 weeks for the product to cure and develop a satisfactory flavor DILL PICKLES 8 pounds 4 to 6 inch cucumbers 1 quart vinegar 5 acidity cut lengthwise into halves 1 quart water 34 cup sugar 3 tablespoons mixed pickling spices Y cup canning salt Green or dry dill 1 head per jar Wash and drain cucumbers Combine sugar salt vinegar and water in a large saucepot Tie spices in a spice bag add spice bag
74. rozen lima beans NAAN Place all ingredients in canner Close cover securely Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure Let pressure drop of its own accord 12 15 servings CHICKEN SOUP STOCK 4 lbs chicken cut into serving 1 cup diced carrots pieces 2 onions chopped 4 quarts water 1 tablespoon salt or as desired 1 cup diced celery 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 2 5 servings NAVY BEAN SOUP 4 cups dried navy beans 4 ribs celery sliced l5 cup vegetable oil cup minced green pepper 2 tablespoons salt 2 cups tomato sauce Water 2 whole cloves 3 Ibs ham bone or shank 3 quarts water 2 onions chopped Wok e de 4 carrots sliced Salt and pepper Soak beans overnight in vegetable oil salt and water to cover completely Drain and discard liquid Place beans and all remaining ingredients in canner Close cover securely Place pressure regulator on vent pipe and COOK 30 MINUTES at 15 pounds pressure Let pressure drop of its own accord Season to taste with salt and pepper 12 15 servings 33 CLAM CHOWDER 1 Ib salt pork cubed Salt and pepper 6 cups water okokoko x n 4 onions minced 4 quarts clams minced 12 cups diced potatoes 4 quarts hot milk 4 cups corn l5 cup butter Heat canner and brown salt pork Add vegetables water sal
75. s 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 Always be sure the cover handles are directly above the body handles Do not turn past handle alignment Never open the canner when it contains pressure The air vent cover lock provides a visual indication of pressure inside the canner When it is up there is pressure When it is down there is no pressure in the canner and it can be opened If the pressure can ner is opened before all of the pressure is released the contents of the canner will erupt and could cause bodily injury or property damage Replace the overpressure plug if it is hard deformed cracked worn or pitted or when replacing the sealing ring Replace the sealing ring if it becomes hard deformed cracked worn pitted or soft and sticky The overpressure plug is a secondary pressure relief valve which is designed to relieve excess pressure by releasing from the canner cover in the event that the vent pipe becomes blocked The overpressure plug is made of rubber and when new is soft and pliable Over time depending on the frequency and type of use rubber becomes hard and inflexible When hard and inflex
76. s For processing above 1 000 feet altitude see page 9 for recommended time SALSA Process salsa using the boiling water method Refer to page 21 for tested canning recipe 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 Wash and prepare garden fresh vegetables as you would for cooking To raw pack vegetables simply place the prepared vegetables into clean hot Mason jars and cover with boiling water To hot pack vegetables precook in boiling water until heated through Pack pre cooked vegetables into clean hot Mason jars and cover with boiling water Whenever possible the precooking water should be used as liquid to cover the vegetables after packing into Mason jars However there are a few vegetables such as greens and asparagus which make the cooking water bitter and undesirable to use When packing vegetables leave 1 inch headspace in Mason jars Foods may be processed with or without salt If salt is desired use only canning salt Table salt contains a filler which may cause cloudi ness in bottom of jars Add 1
77. s Chinese vegetables 3 onions chopped 3 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 Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord Add canned vegetables to meat Heat in open canner Serve with steamed rice if desired 2 5 servings LIMA BEANS WITH BACON 6 cups dried lima beans 1 Ib bacon diced 34 cup cooking oil Water 3 tablespoons salt HR RRR OE Water Salt as desired Soak beans overnight in cooking oil salt and enough water to cover completely Drain and discard liquid Heat canner and brown bacon Add beans and enough water to well cover beans Do not fill canner over one half full Close cover securely Place pressure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure Let pressure drop of its own accord Season to taste with salt 12 15 servings 30 LIMA BEAN POT 6 cups dried lima beans 1 cup chopped celery cup cooking oil 6 cups tomato juice 3 tablespoons salt l5 cup brown sugar Water 1 tablespoon chili powder 2 Ibs pork sausages cut into 1 2 teaspoon cayenne pepper inch pieces HOR RR o n 3 onions chopped Salt as desired 1 green pepper diced Soak beans overnight in cooking oil salt and enough water to cover completely Drain and discard liquid Heat canner and brown sausag
78. s 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 pressure Pints 40 minutes and Quarts 50 minutes For processing above 2 000 feet altitude see page 12 for rec ommended pounds of pressure 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 2 inch cubes or slices halve or quarter very large slices Pack hot beets in clean hot Mason jars leaving 1 inch head space Cover with boiling water leaving 1 inch headspace Adjust jar lids Process at 11 pounds pressure Pints 30 minutes and Quarts 35 minutes For processing above 2 000 feet altitude see page 12 for rec ommended pounds of pressure 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 For processing above 2
79. securely Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pres sure Let pressure drop of its own accord 15 18 servings GOURMET VEAL STEAK lemons thinly sliced chicken bouillon cubes cup boiling water cup sherry 12 Ibs veal round steak cut into serving pieces cup cooking oil 1 tablespoon salt or as desired 1 teaspoon pepper e e dv 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 Let pres sure drop of its own accord 24 servings BRAISED VEAL 9 Ibs veal roast 1 tablespoon salt or as desired l4 cup cooking oil 1 4 teaspoon thyme 1 onion minced 4 cups water Heat canner add oil and brown meat well on all sides Place cooking rack and roast in canner Add onion seasonings and 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 TANGY VEAL CHOPS 18 veal chops 3 4 inch thick 3 tablespoons lemon juice 3 tablespoons cooking oil 2 onions chopped Salt and pepper 2 cups water 2 teaspoons paprika 20 stuffed olives sliced 15 cup brown sugar Heat canner add oil and brown chops on both sides Combine seasonings brown sugar lemon juice onion and water Pour over meat Sprinkle olives
80. ssure canner on an outdoor LP gas burner or gas range over 12 000 BTU s The canner has been designed so the cover will go on in only one position and rotate in only the directions indicated for closing and opening Press down on the cover handles Note Cover is shown in open to compress the sealing ring and make the cover easier to close The cover has the words duca Rotateclockwise CLOSE V OPEN embossed on the top surface near a cover handle Align the V mark on the cover with the A mark on the body handle for proper cover and body alignment Fig J 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 point Cover Handle When the cover is rotated to the closed position the air vent cover lock passes under the locking bracket When the handles are aligned one over the other the pressure regulator is placed on the vent pipe and heat is applied pressure will begin to build within the canner At this point the air vent cover lock lifts and locks the unit The cover will remain locked as long as there is pressure in the canner When pressure is completely reduced the air vent cover lock drops allowing Body Handle a ig J UNLOCKED LOCKED the canner to be opened Fig K Fig K If the cover is not rotated sufficiently cover handles directly above body handles the air vent cover lock will only raise Air Vent C
81. t 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 Additional cooking will toughen clams Add milk and butter 6 servings BROWN BEEF SOUP STOCK tablespoons cooking oil Ibs beef cubed quarts water cup sliced onion cup diced carrots cup chopped celery cup diced turnips tablespoons parsley flakes bay leaf tablespoon salt or as desired et U Aa WN m N e m 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 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 11 2 quart molds are used Any type of mold is satisfactory metal glass earthenware tin food cans Remember never fill molds over two thirds full this extra top space is to allow ample space for rising If molds used do not
82. t tall enough to allow adequate space for quart jars 1 CA 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 4 Use jar lifter to place filled jars with lids and rings fastened according to manufacturer s directions on cooking canning rack in Remove overpressure plug and pressure regulator from canner cover and set aside canner Check water level Add more boiling water if needed so the water level is at least 1 inch above jar tops 6 Turn heat to its highest setting until water boils vigorously 7 Look through the vent pipe on the canner cover to be certain it is open before placing cover on canner To clean the vent pipe draw 10 11 12 13 a pipe cleaner or small brush through the opening Place cover on canner aligning the V mark on the cover with the A mark on the body handle and lock securely by turning in the direction indicated to close the cover clockwise Cover handles must be centered over body handles Do not force beyond this position Set a timer for the minutes required for processing the food based on tested canning recipe Lower the heat setting to maintain a gentle boil throughout processing Add more boiling water if needed to keep the water level above the jars When jars have been boiled for the recommended time turn off the heat and remove the canner cover Using ja
83. t to a the canner may cause jar breakage relatively high setting to obtain a free flow of steam from the vent pipe Consult the instruc tion book which accompanied your range for recommended heat setting Reduce heat to maintain a moderate steam flow Allow steam to flow for 10 minutes 12 When pressure has been completely reduced remove pressure regulator from vent pipe and let canner cool for 10 minutes 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 13 To remove cover turn counter clockwise until cover hits stop 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 If in doubt about pressure being completely vent pipe Set burner at a relatively high heat setting on most range burners and heat canner until pressure dial gauge registers desired pressure Processing time begins when pressure gauge registers the reduced let the canner stand correct pressure Adjust heat to maintain correct pressure until cool before removing the on the dial gauge cover Atend of processing time turn burner to OFF and remove 14 Lift canner cover toward you canner from heat source Lift pressure canner to remove to keep steam away from you it from burner Sliding cookwa
84. the canner and follow the step by step instructions beginning with step 5 on page 6 For actual usage of the canner cooker follow the complete instructions beginning on page 6 for pressure canning and on page 21 for pressure cooking 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 microrganisms present all around us Fruits vegetables and meat contain these microrganisms 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 There are four basic agents of food spoilage enzymes mold yeast and bacteria Canning interrupts the natural spoilage cycle so food can be preserved safely Molds yeast and enzymes are destroyed at temperatures below 212 F the temperature at which water boils except in mountainous regions Therefore boiling water processing is sufficient to destroy those agents Bacteria however are not as easily destroyed The bacteria Clostridium botulinum produces a spore that makes a poisonous toxin which causes botulism This spore is not destroyed at 212 F In addition the bacteria thrive on low acids in the absence of air For a safe food product low acid foods need to be processed at 240 which can be achieved only with a pressure
85. ts 2 001 4 000 ft 7 Ibs 2 001 4 000 ft 7 lbs OR 12 Ibs 4 001 6 000 ft 8 Ibs 4 001 6 000 ft 8 Ibs OR 13 lbs 6 001 8 000 ft 9 Ibs 6 001 8 000 ft 9 Ibs OR 14 lbs Processing time is the same at all altitudes Altitude chart for boiling water canning fruit and tomato recipes Altitude Pints 1 001 3 000 ft increase processing time 5 minutes 3 001 6 000 ft increase processing time 10 minutes 6 001 8 000 ft increase processing time 15 minutes CANNING RECIPES FRUITS AND TOMATOES APPLES Wash peel and cut apples into pieces Place apples in an ascorbic acid solution 1 teaspoon ascorbic acid to 1 gallon water to prevent darkening during preparation Drain well Boil apples in a light syrup or water for 5 minutes Pack hot apples in clean hot Mason jars leaving 2 inch headspace Cover apples with hot syrup or water leaving 12 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 chart above for recommended pounds of pressure Boiling water canning Process pints and quarts 20 minutes For processing above 1 000 feet altitude see chart above for recommended time APPLESAUCE Wash peel and core apples If desired slice apples into ascorbic acid solution 1 teaspoon ascorbic acid to 1 gallon water to prevent darkening Drain well Place slices in a pan Add 1 2 cup water Cook until app
86. ure Pints and Quarts 40 minutes For processing above 2 000 feet altitude see page 12 for recommended pounds of pressure PEPPERS HOT OR SWEET including bell chile jalapeno 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 Place in a pan and cover with a damp cloth After several minutes peel peppers Remove stems and seeds Preparation of other peppers Remove stems and seeds blanch 3 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 page 12 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 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 inch headspace Adjust jar lids Process at
87. ust be cooled immediately under a water faucet or by pouring water over it Note Do not set hot canner in a molded sink as it could damage the sink When the air vent cover lock and overpressure plug have dropped and no steam escapes when the regulator is tilted pressure is completely reduced Do not use the pressure dial gauge as an indicator of when pressure is completely reduced Or cool at once by placing the canner in a pan of cold water until the air vent cover lock and overpressure plug have dropped and no steam escapes when the regulator is tilted Do not use the pressure dial gauge as an indicator of when pressure is completely reduced 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 mark on the cover Lift cover toward you to keep steam away from you If the cover is locked or turns hard after the regulator is removed there may still be some pressure in the canner The cover should not be forced off Cool the canner until the body is cool enough for the cover to be removed easily 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 To ensure safe operation make sure you always observe the following simple rules whenever you use the pressure canne
88. water 12 potatoes halved Heat canner add oil and brown meat Add onion salt pepper water potatoes green beans carrots and tomatoes Close cover secure ly Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure Let pressure drop of its own accord Make a paste of flour and 4 cup water and stir into stew to thicken 15 18 servings CHILI CON CARNE 6 Ibs ground beef l5 teaspoon cayenne pepper 4 onions chopped 2 tablespoons chili powder 2 green peppers chopped 1 cup water 2 cloves garlic minced HOR RR x n 1 16 ounce can tomato sauce 3 16 ounce cans kidney beans 3 16 ounce cans tomatoes drained and rinsed 1 tablespoon salt or as desired 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 Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure Let pressure drop of its own accord Stir in kidney beans and heat through 18 20 servings PORK CHOPS WITH VEGETABLES 3 tablespoons cooking oil 2 cups water 15 pork chops 3 4 inch thick 15 potatoes Salt and pepper 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 ac cord 5 servings SPARERIB

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