Presto 01781 Instructions And Recipes Manual
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Presto 01781 Instructions And Recipes Manual

Pressure canner and cooker
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Pressure Canner
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Visit us on the web at www.GoPresto.com
Instructions
and Recipes
2009 by National Presto Industries, Inc.
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Summary of Contents for Presto 01781

  • Page 1 Pressure Canner and Cooker Visit us on the web at www.GoPresto.com Instructions and Recipes 2009 by National Presto Industries, Inc. ©...

  • Page 2: Table Of Contents

    Table of ConTenTs This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers. IMPORTANT SAFEGUARDS Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 To reduce the risk of personal injury or property damage, basic safety Getting Acquainted .

  • Page 3: Getting Acquainted

    13. 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. 14.
  • Page 4  Canner parts are available at most hardware stores or being opened when there is pressure they can be ordered directly from Presto; see service and parts in the unit. information on page 77. When ordering parts, please specify the seven digit model number 6 .

  • Page 5: Before Using The Canner For The First Time

    5. Attach the dial gauge befoRe usinG THe Can neR to the canner cover by Metal Cover foR THe fiRsT TiMe Washer first removing the nut, metal washer, and white Metal White compression gasket from 1. Remove the sealing ring by simply pulling it from the sealing Base Compression the threaded end of the...

  • Page 6: Pressure Canning

    the boiling time by 1 minute for each 1,000 foot increase in PRessuRe CanninG altitude. Many times odors that cannot be detected in the cold product will The United States Department of Agriculture recommends the become evident by this method. If, after boiling, food does not pressure canner as being the only safe method for canning low smell or look right, discard it without tasting .

  • Page 7: How To Pressure Can Foods

    4. Place 3 quarts of boiling Fig . D HoW To PRessuRe water, canning rack, and jars 3-quart water line (lowest mark in canner) Can foods in canner (Fig. D). To prevent water stains on jars, add 2 tablespoons white vinegar to IMPORTANT: Read carefully .
  • Page 8 7. Position canner on a level burner 9. Processing time begins when the pressure gauge registers Fig . I and range only. Use on a tilted the correct pressure. Adjust heat to maintain correct pressure burner or range may interfere on the dial gauge.

  • Page 9: Care And Maintenance

    beyond the body handles. If cover seems to stick or is hard CaRe and MainTenanCe to turn, do not force it open. Sticking may indicate that there is still pressure inside the canner. If in doubt about pressure 1. The outside surface may be kept bright and shiny by clean- being completely reduced, let the canner stand until cool ing with a good silver polish or simply by washing with soap before removing the cover.
  • Page 10 top side of the cover counterclockwise until the pin is free of canner body and store in a dry place. Storing the canner with the cup portion. Lift the pin out of the cover and remove the the cover locked on may cause unpleasant odors and deform cup from under the cover.

  • Page 11: Pressure Canning Fruits And Tomatoes

    Although fruit has better color, shape, and flavor when it is canned gauge and send it to the Presto Consumer Service Department. with sugar, it may be canned unsweetened if desired. White sugar See Service Information on page 77.
  • Page 12 When pressure canning at altitudes of 2,000 feet or below or boiling Pressure canning: Process at 6 pounds pressure, pints and quarts water canning at altitudes of 1,000 feet or below, process according to 8 minutes. For processing above 2,000 feet altitude, see page 20 for specific recipe.
  • Page 13 BERRIES (ExCEPT STRAWBERRIES) Pressure canning: Process at 6 pounds pressure, pints and quarts Wash firm berries carefully, removing caps and stems. Heat berries 10 minutes. For processing above 2,000 feet altitude, see page 20 for in boiling water for 30 seconds and drain. Pack hot berries in clean, recommended pounds of pressure.
  • Page 14 RHUBARB not a concern, simply slice or quarter tomatoes into a large saucepan. Wash young, tender rhubarb. Remove ends and cut into ½-inch Crush, heat, and simmer for 5 minutes before juicing. pieces. Add ½ cup sugar to each quart of rhubarb. Let stand until juice Press heated juice through a sieve or food mill to remove skins and appears.

  • Page 15: Pressure Canning Vegetables

    Altitude and Pressure Chart for Canning Vegetables PRessuRe CanninG Altitude Pounds of Pressure for Pints and Quarts VeGeTables 2,001 – 4,000 ft. 12 lbs. 4,001 – 6,000 ft. 13 lbs. Pressure canning is the only safe method for canning vegeta- 6,001 –...
  • Page 16 BEETS Hot Pack: Fill clean, hot Mason jars with beans or peas and Trim tops of young, tender beets, leaving 1 inch of stem and roots to cooking water, leaving 1-inch headspace. Adjust reduce bleeding of color. Wash thoroughly. Cover with boiling water jar lids.
  • Page 17 Cover with boiling water leaving 1-inch headspace. Adjust jar lids. PEAS—GREEN Wash and shell young, tender freshly picked green peas. Rinse. Process at 11 pounds pressure – Pints 55 minutes and Quarts 85 Raw Pack: Pack peas loosely in clean, hot Mason jars, leaving minutes.

  • Page 18: Pressure Canning Meat

    POTATOES—SWEET PRessuRe CanninG MeaT Wash sweet potatoes. Boil or steam just until partially soft (15 to 20 minutes). Remove skins and cut into pieces. CAUTION: Do not mash Pressure canning is the only safe method for canning meat . or puree potatoes. Pack hot sweet potatoes in clean, hot Mason jars, leaving 1-inch headspace.

  • Page 19: Pressure Canning Poultry

    When pressure canning at altitudes of 2,000 feet or below, process GROUND MEAT Bear, Beef, Pork, Lamb, Veal, and Venison according to specific recipe. When canning at higher altitudes, process according to the following charts. With venison add one part high quality pork fat to three or four parts venison before grinding.

  • Page 20: Pressure Canning Fish And Seafood

    CANNING RECIPES: POULTRY PRessuRe CanninG CUT-UP POULTRY fisH and seafood Cut poultry into serving size pieces. If desired, remove bone. Boil, steam, or bake poultry slowly to medium done. Poultry is medium Pressure canning is the only safe method for canning fish and done when pink color in center is almost gone.

  • Page 21: Pressure Canning Soups

    CRAB PRessuRe CanninG souPs Keep live crabs on ice until ready to can. Wash crabs thoroughly. Place crabs in water containing ¼ cup lemon juice and 2 table- Pressure canning is the only safe method for canning soups . spoons of salt per gallon. Simmer 20 minutes. Cool in cold wa- ter and drain.

  • Page 22: Helpful Hints For Pressure Canning

     Flat sour, a type of food spoilage, is caused by canning overripe HelPful HinTs foR food or allowing precooked foods to stand in jar too long before PRessuRe CanninG processing. It may be prevented by using fresh products and properly processing, cooling, and storing.

  • Page 23: How To Can Foods Using Boiling Water Method

    5. Check water level. Add more boiling water, if needed, so the water from the Presto Consumer Service Department. See page 77 for level is at least 1 inch above jar tops.
  • Page 24 CANNING RECIPES: BOILING WATER METHOD DILL PICKLES 8 pounds 4- to 6-inch 1 quart water The following recipes are safely canned by the boiling water method . Do not 3 tablespoons mixed pickling pressure can these recipes because the food quality would be unacceptable . cucumbers, cut lengthwise spices into halves...

  • Page 25: How To Pressure Cook Foods In Your Pressure Canner

    5. Place pressure regulator on vent pipe. Heat canner until pres- HoW To PRessuRe CooK foods sure dial gauge registers 15 pounds pressure. A relatively in YouR PRessuRe CanneR high heat setting is necessary for most range burners. Cook- ing time begins when pressure gauge registers 15 pounds pressure.

  • Page 26: Important Safety Information

    8. After the air vent/cover lock and overpressure plug have iMPoRTanT safeTY dropped and no steam escapes when the regulator is tilted, infoRMaTion remove the pressure regulator. Do not remove the pressure regulator until pressure is completely reduced. Always remove the pressure regulator before opening the cover. Cooking under pressure enables you to prepare food both quickly and deliciously.
  • Page 27 burner, the canner will overheat excessively causing possible When hard and inflexible, the overpressure plug loses its ability to act as a secondary pressure relief valve. It should be replaced discoloration and/or warping of the canner. immediately. 3. Always look through the vent pipe before using the canner to make sure it is clear .

  • Page 28: Pressure Cooking Meat

    FULL!  If you have questions on recipes or timetables write to: Test These recipes are intended for pressure cooking and should not Kitchen, National Presto Industries, Inc., 3925 North Hastings be canned. Way, Eau Claire, Wisconsin 54703-3703, phone 1-800-368-2194.
  • Page 29 COOKING RECIPES: MEAT SWISS STEAK ¼ cup cooking oil 12 lbs . round steak, 1 inch thick POT ROAST cut into serving pieces 2 onions, chopped 9 lbs . beef shoulder or ¼ cup cooking oil 1 cup flour 1 green pepper, chopped rump roast 2 onions, sliced 4 cups tomato juice...
  • Page 30 LEMON PORK CHOPS HAM—BOILED 12 lbs . ham 5 cups water 20 pork chops, ½ inch thick 1 tablespoon salt ¼ cup cooking oil 1 teaspoon pepper Place ham and water in canner. Close cover securely. Place pressure regulator on vent 20 lemon slices 2 cups catsup pipe and COOK 70 MINUTES at 15 pounds pressure.
  • Page 31 LEG OF LAMB GOURMET VEAL STEAK 12 lbs . veal round steak, 2 lemons, thinly sliced 2 legs of lamb, 5-lbs . each 2 cloves garlic, minced cut into serving pieces 2 chicken bouillon cubes 3 tablespoons cooking oil 4 cups water ¼...

  • Page 32: Pressure Cooking Entrees

    BEEF GOULASH PRessuRe CooKinG enTRees 6 lbs . chuck roast, cut into 4 garlic cloves, minced 2-inch cubes 8 onions, chopped Try these suggested entrees. Then experiment with entrees of your 3 tablespoons cooking oil 16 allspice corns own. Entree recipes are cooked at 15 pounds pressure. Always re- Salt and pepper 2 6-ounce cans tomato paste member to select foods that cook in the same length of time.
  • Page 33 CHILI CON CARNE PORK HOCKS WITH SAUERKRAUT AND POTATOES 9 lbs . pork hocks 2 quarts sauerkraut 6 lbs . ground beef ½ teaspoon cayenne pepper 3 cups water 2 onions, chopped 4 onions, chopped 2 tablespoons chili powder ¼ teaspoon pepper 12 potatoes, halved 2 green peppers, chopped 1 cup water...

  • Page 34: Pressure Cooking Poultry

    CHICKEN AND DUMPLINGS PRessuRe CooKinG PoulTRY 9 lbs . chicken, cut into serving 3 carrots, chopped pieces 3 onions, chopped Poultry recipes are cooked at 15 pounds pressure. Try the following 2 tablespoons salt 3 ribs celery, chopped suggested recipes and enjoy tasty poultry in a variety of sauces. Or, 1 teaspoon pepper 8 cups water prepare your own favorite poultry dishes.

  • Page 35: Pressure Cooking Dry Beans And Peas

    CORNISH HENS IN WHITE WINE PRessuRe CooKinG ¼ cup cooking oil 2 teaspoons instant chicken dRY beans and Peas 8 cornish hens bouillon 2 teaspoons salt 1 teaspoon thyme 1 teaspoon pepper 1 tablespoon chopped parsley The pressure canner is ideal for preparing dry beans and peas quickly. 2 cups white cooking wine However, dry beans and peas have a tendency to froth and foam during cooking, which could cause the vent pipe to become blocked.
  • Page 36 DRY BEANS AND PEAS TIMETABLE BOSTON BAKED BEANS Soak beans and peas, except lentils and black-eyed peas, according to information 6 cups dried beans 1 cup catsup on page 67. Add 1 tablespoon vegetable oil to cooking liquid . DO NOT COOK 1 lb .

  • Page 37: Pressure Cooking Soups

    CHICKEN STOCK PRessuRe CooKinG souPs 4 lbs . chicken, cut into serving 1 cup diced carrots pieces 2 onions, chopped Make homemade soups the easy way in your canner. If you wish 4 quarts water 1 tablespoon salt, or as desired to prepare your family’s favorite soup, use the following recipes as 1 cup diced celery guides.

  • Page 38: Pressure Cooking Desserts

    CUSTARD PRessuRe CooKinG desseRTs 6 cups milk 1 teaspoon salt 6 eggs, beaten 1½ teaspoons vanilla your canner offers a shortened method for preparing steamed breads 1 cup sugar 2 cups water and desserts. Actually the cooking time can be counted in minutes Scald milk and cool slightly.

  • Page 39: Recipe Index

    RICE PUDDING ReCiPe index 1 quart milk 4 cups cooked rice 4 eggs, slightly beaten 1 teaspoon vanilla ⁄ cup sugar 2 cups water PRESSURE CANNING RECIPES 1 teaspoon salt Scald milk and cool slightly. Combine eggs, sugar, and salt. Add milk slowly, stirring FRUITS AND TOMATOES .

  • Page 40: Service And Parts Information

    Beef Recipes . . . . . . . . . . . . . . . . . 54 New England Boiled Dinner..63 If you have any questions regarding the operation of your Presto ...

  • Page 41: Warranty

    Presto pledges to the original owner that should there be any defects in material or workmanship during the first twelve (12) years after purchase, we will repair or replace it at our option.

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