Table of Contents
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Pressure Canner
Instructions
and Recipes
For more canning information and recipes, visit
www.GoPresto.com/recipes/canning
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Before Using the Canner for the First Time . . . . . . . . . . . . . . . . 3
Pressure Canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
How to Pressure Can Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Helpful Hints for Canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Care and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Canning Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Canning Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Pressure Canning Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Pressure Canning Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Pressure Canning Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Pressure Canning Fish and Seafood . . . . . . . . . . . . . . . . . . . . . 17
Pressure Canning Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
This is a
Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers.
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. Always check the air vent/cover lock to make sure it moves freely before use.
4. Do not fill the pressure canner over ⅔ full when pressure cooking. For soup, grains, and dry beans and peas which expand during
cooking, do not fill canner over ½ full. Overfilling may cause a risk of blocking the vent pipe and developing excess pressure. See
food preparation instructions.
TABLE OF CONTENTS
IMPORTANT SAFEGUARDS
and Cooker
How to Can Foods Using Boiling Water Method . . . . . . . . . . . 18
How to Pressure Cook Foods in Your Pressure Canner . . . . . . 20
Important Safety Information . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Helpful Hints for Pressure Cooking . . . . . . . . . . . . . . . . . . . . . 22
Pressure Cooking Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Pressure Cooking Entrées . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Pressure Cooking Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Pressure Cooking Dry Beans and Peas . . . . . . . . . . . . . . . . . . . 28
Pressure Cooking Soups and Stocks . . . . . . . . . . . . . . . . . . . . . 29
Pressure Cooking Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
1
Estas instrucciones también están disponibles
en español. Para obtener una copia impresa:
• Descargue en formato PDF en
www.GoPresto.com/espanol.
• Envíe un correo electrónico a
contact@GoPresto.com.
• Llame al 1-800-877-0441, oprima 2 y
deje un mensaje.
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Table of Contents
Related Manuals for Presto 01781
Summary of Contents for Presto 01781
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Page 1: Table Of Contents
Pressure Canner and Cooker Instructions and Recipes Estas instrucciones también están disponibles en español. Para obtener una copia impresa: • Descargue en formato PDF en www.GoPresto.com/espanol. • Envíe un correo electrónico a contact@GoPresto.com. For more canning information and recipes, visit www.GoPresto.com/recipes/canning •... -
Page 2: Getting Acquainted
11. To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the sealing ring or sooner if it becomes hard, deformed, cracked, worn, or pitted. It is recommended that the sealing ring and overpressure plug be replaced at least every three years. Use only genuine Presto replacement parts. -
Page 3: Before Using The Canner For The First Time
These parts are available at most hardware stores or they can be ordered directly from Presto; see “SERVICE AND PARTS INFORMATION” on page 33. When ordering parts, please specify the seven digit model number found stamped on the side of the canner body. -
Page 4: Pressure Canning
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, poultry, fish, and seafood. There are invisible microorganisms present all around us. Fruits, vegetables, and meat contain these microorganisms naturally and yet they are not a problem unless food is left to sit for extended periods of time, causing food spoilage. - Page 5 3. Select fresh, firm food. Sort food according to size. Clean food thoroughly. Fig. D Fig. E Prepare according to recipe. Fill hot Mason jars promptly with food and liquid 3-quart water line to recommended level. Allow ½-inch headspace for fruits. Most vegetables and (lowest mark) meats require 1-inch headspace due to expansion during processing.
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Page 6: Helpful Hints For Canning
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 33). -
Page 7: Care And Maintenance
Wash all parts in warm, sudsy water. Use a soft cloth or small nylon brush to clean the cover hole. * Cameo is a registered trademark of Church & Dwight Co., Inc. Presto is not affiliated with Church & Dwight Co., Inc. -
Page 8: Canning Fruits
If leakage continues, clean, reposition, 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 33). CANNING FRUITS Fruits may be safely processed using the boiling water method. - Page 9 CANNING RECIPES: FRUITS 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. Hot Pack: Add apples and syrup (see chart on page 8) or water to a large pot and bring to a boil. Boil for 5 minutes. Pack hot apples in clean, hot Mason jars, leaving ½-inch headspace.
- Page 10 CHERRIES Stem and wash cherries. Remove pits, if desired. If pitted, place cherries in an ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening of the stem end. If canning whole cherries, prick each cherry with a clean needle to prevent splitting. Hot Pack: Heat cherries in a large pot with ½...
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Page 11: Canning Tomatoes
RHUBARB Trim off leaves. Wash stalks and cut into ½-inch to 1-inch pieces. Hot Pack: Add rhubarb and ½ cup sugar per quart of rhubarb to a large pot. Let stand until juice appears. Heat rhubarb slowly to boiling. Pack hot rhubarb in clean, hot Mason jars, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. - Page 12 TOMATO JUICE Wash ripe, juicy tomatoes. Remove stem ends and cut into pieces. To prevent juice from separating, quickly cut about 1 pound of toma- toes into quarters and put directly into pot. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture.
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Page 13: Pressure Canning Vegetables
sugar, spices, and salt. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. - Page 14 BEANS—GREEN, WAX, ITALIAN Wash young, tender beans thoroughly. Remove stem and blossom ends or any strings. Leave whole or cut into 1-inch pieces. Hot Pack: Cover beans with boiling water and boil 5 minutes. Pack hot beans loosely in clean, hot Mason jars, leaving 1-inch head- space.
- Page 15 MUSHROOMS Trim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove soil. Wash in clean water. Leave small mushrooms whole; cut larger ones in halves or quarters. Hot Pack: Cover with water in a pot and boil 5 minutes. Pack hot mushrooms in clean, hot Mason jars, leaving 1-inch headspace. For better color, add ⅛ teaspoon of ascorbic acid per pint. Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
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Page 16: Pressure Canning Meat
PUMPKIN AND WINTER SQUASH Wash and remove seeds. Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Hot Pack: Boil 2 minutes in water. Note: Do not mash or purée. Pack hot squash cubes loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. Process at 11 pounds pressure, pints 55 minutes and quarts 90 minutes. -
Page 17: Pressure Canning Poultry
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. -
Page 18: Pressure Canning Soups
TUNA Remove viscera and clean fish thoroughly. Hot Pack: Place fish belly side down on a rack in the bottom of a large baking pan. Precook fish at 350°F for 1 hour. Refrigerate cooked fish overnight to firm the meat. Remove skin. Cut meat away from bones; cut out and discard bone, fin bases, and dark flesh. Quarter the pieces;... - Page 19 8. Turn heat on stove to its highest setting until water boils vigorously. 9. Set a timer for the minutes required for processing the food based on tested canning recipe. 10. Lower the heat setting to maintain a gentle boil throughout processing. 11.
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Page 20: How To Pressure Cook Foods In Your Pressure Canner
APPLE BUTTER ♦ Use Jonathan, Winesap, Stayman, Golden Delicious, McIntosh, or other tasty apple varieties for good results. pounds apples 2½ cups packed brown sugar cups apple cider 2 tablespoons ground cinnamon cups vinegar 1 tablespoon ground cloves 2¼ cups white sugar Wash apples. -
Page 21: Important Safety Information
4. Place cover on canner, aligning the V mark on the cover with the mark (Fig. P) on the body handle. Press Fig. P down on the cover handles to compress the sealing ring and turn the cover in the direction indicated to Align the V mark on the close (clockwise) until cover handles are above body handles. -
Page 22: Helpful Hints For Pressure Cooking
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 Presto Customer Service Department at 1-800-877-0441. Do not attempt to use the released overpressure plug. - Page 23 DO NOT FILL CANNER OVER ⅔ FULL! These recipes are intended for pressure cooking and should not be canned. COOKING RECIPES: MEAT BEEF POT ROAST pounds beef shoulder or rump roast Salt and pepper tablespoons vegetable oil 2 onions, sliced cups water 2 bay leaves Heat oil in canner over medium heat.
- Page 24 BRAISED VEAL pounds veal roast 1 tablespoon salt, or as desired tablespoons vegetable oil ¼ teaspoon thyme onion, minced 4 cups water Heat oil in canner over medium heat. Brown meat well on all sides. Place cooking rack and roast in canner. Add onion, seasonings, and water.
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Page 25: Pressure Cooking Entrées
PRESSURE COOKING ENTRÉES Try these suggested entrées and then experiment with entrées of your own. Entrée recipes are cooked at 15 pounds pressure. Always remember 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. - Page 26 CHILI CON CARNE pounds ground beef 2 tablespoons chili powder onions, chopped 1 tablespoon salt, or as desired green peppers, chopped ½ teaspoon cayenne pepper cloves garlic, minced 2 cups water cans (16 ounces) tomatoes * * * * * * can (16 ounces) tomato sauce 3 cans (16 ounces) kidney beans, drained and rinsed Heat canner and brown beef.
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Page 27: Pressure Cooking Poultry
PRESSURE COOKING POULTRY Poultry recipes are cooked at 15 pounds pressure. Try the following suggested recipes and enjoy tasty poultry in a variety of sauces. Or, prepare your own favorite poultry dishes. When you wish to seal the natural juices into the poultry, sear to a crispy brown prior to pressure cooking. -
Page 28: Pressure Cooking Dry Beans And Peas
CORNISH HENS IN WHITE WINE Cornish hens 2 cups white cooking wine tablespoons vegetable oil 2 teaspoons instant chicken bouillon teaspoon salt 1 tablespoon chopped parsley ½ teaspoon pepper 1 teaspoon thyme Heat oil in canner over medium heat and brown hens. Season with salt and pepper. Combine remaining ingredients and pour over hens. Close cover securely. -
Page 29: Pressure Cooking Soups And Stocks
Dry Beans and Peas Timetable Soak beans and peas, except lentils and black-eyed peas, according to the information on page 28. Add 1 table- spoon vegetable oil to cooking liquid. DO NOT COOK SPLIT PEAS. Beans and Peas Cooking Time Beans and Peas Cooking Time Adzuki... -
Page 30: Chicken Stock
The canner quickly transfers natural flavor and nutrients from the meat into the broth. Prepare either the Brown Beef Stock or the Chicken 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 cheesecloth. -
Page 31: Pressure Cooking Desserts
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. -
Page 32: Recipe Index
RECIPE INDEX Pressure Canning Recipes FISH AND SEAFOOD ..17 MEAT ......16 VEGETABLES . -
Page 33: Service And Parts Information
(including overheating and boiling the unit dry), disassembly, alterations, or neglect 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 warranties.
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