Presto 01784 Instructions And Recipes Manual
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Presto 01784 Instructions And Recipes Manual

23-quart induction compatible pressure canner with stainless steel clad base
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23-quart induction compatible
Pressure Canner
with stainless steel clad base
• Designed for easy, confident home pressure canning. The only
method recommended safe for canning meats, vegetables,
poultry, and seafood.
• Doubles as a boiling water canner for fruits, jams, jellies, pickles,
and salsa.
• Works on gas, electric (coil and smooth-top), and induction
ranges.
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 .
For more canning information and recipes, visit www.GoPresto.com/recipes/canning
Instructions
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Before Using the Canner for the First Time . . . . . . . . . . . . . . . . 4
Canning Basics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
How to Pressure Can Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Care and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Canning Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Canning Tomatoes and Tomato Products . . . . . . . . . . . . . . . . . 12
Pressure Canning Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Pressure Canning Meat, Game, and Poultry . . . . . . . . . . . . . . . 18
Pressure Canning Fish and Seafood . . . . . . . . . . . . . . . . . . . . . 19
Pressure Canning Soups and Stocks . . . . . . . . . . . . . . . . . . . . . 20
©2018 National Presto Industries, Inc .
and Recipes

TABLE OF CONTENTS

Important Safety Information . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Helpful Hints for Pressure Cooking . . . . . . . . . . . . . . . . . . . . . 24
Pressure Cooking Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Pressure Cooking Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Pressure Cooking Dry Beans and Peas . . . . . . . . . . . . . . . . . . . 29
Pressure Cooking Soups and Stocks . . . . . . . . . . . . . . . . . . . . . 31
Pressure Cooking Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . 35
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
1
Form 4033-014A

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Summary of Contents for Presto 01784

  • Page 1: Table Of Contents

    Pressure Canning Soups and Stocks . . . . . . . . . . . . . . . . . . . . . 20 ©2018 National Presto Industries, Inc .

  • Page 2: Important Safeguards

    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 . These parts are available at most hardware stores or they can ® be ordered directly from Presto; see “SERVICE AND PARTS INFORMATION” on page 35 . When ordering parts, please specify the seven digit model number found stamped on the side of the canner body .

  • Page 4: Before Using The Canner For The First Time

    BEFORE USING THE CAN NER FOR THE FIRST TIME 1 . Remove the sealing ring by simply pulling it from the sealing ring groove . 2 . Wash the cover, body, and sealing ring with hot, soapy water to remove any manufacturing oils . Rinse all parts with warm water and dry . 3 .
  • Page 5 . 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 35 .

  • Page 6: How To Pressure Can Foods

    HOW TO PRESSURE CAN FOODS IMPORTANT: Do not attempt to use your canner before carefully reading these instructions . Follow these step-by-step instructions for pressure canning in your canner . Prepare food according to the processing procedures in specific recipe. 1 .

  • Page 7: Troubleshooting

    12 . Processing time begins when the pressure dial gauge registers UNLOCKED LOCKED Fig. J the correct pressure . Adjust heat to maintain correct pressure on the pressure dial gauge . If pressure drops below desired setting, it will be necessary to bring pressure to the correct setting and begin processing countdown from the beginning for the full amount of time .

  • Page 8: Care And Maintenance

    Department at 1-800-877-0441 for assistance in determining why this happened . Do not attempt to use the released overpressure plug. Indented Portion *Cameo is a registered trademark of Church & Dwight Co ., Inc . Presto is not affiliated with Church & Dwight Co ., Inc .

  • Page 9: Canning Fruits

    . If leakage continues, clean, reposition, or replace the overpressure plug (see page 8) . Do not operate your pressure canner with continual leakage . If the preceding steps do not correct the problem, contact the Presto Consumer Service Department .
  • Page 10 SYRUPS FOR CANNING FRUITS Sugar Per Sugar Per Syrup Quart of Water Yield of Syrup Syrup Quart of Water Yield of Syrup Very Light ½ cup 4½ cups Medium 1¾ cups 5 cups Light 1 cup 4¾ cups Heavy 2¾ cups 5⅓...
  • Page 11 BERRIES (EXCEPT STRAWBERRIES) Choose ripe, sweet berries with uniform color . Wash 1 or 2 quarts of berries at a time . Drain, cap, and stem if necessary . Hot Pack: Use this method for firmer berries such as blueberries, currants, elderberries, gooseberries, and huckleberries. Heat berries in a large pot with boiling water for 30 seconds and drain.

  • Page 12: Canning Tomatoes And Tomato Products

    PLUMS Stem and wash firm, ripe plums. If plums are to be canned whole, prick each side with a fork. Freestone varieties may be cut in halves and pitted . Hot Pack: Add plums and syrup (page 10), juice, or water to a large pot and bring to a boil . Boil 2 minutes . Cover pot and let stand 20 to 30 minutes.
  • Page 13 CANNING RECIPES: TOMATOES TOMATOES—WHOLE OR HALVED (packed raw without added liquid) Wash smooth, firm, ripe tomatoes. Loosen skins by dipping tomatoes 1 minute in boiling water, then in cold water. Peel and remove core. Leave whole or halve . Add bottled lemon juice or citric acid to hot jars (page 12) . Add salt, if desired (page 12) . Fill jars with raw tomatoes, pressing until spaces between them fill with juice.

  • Page 14: Pressure Canning Vegetables

    SPAGHETTI SAUCE WITHOUT MEAT 30 pounds tomatoes ¼ cup packed brown sugar 1 cup chopped onion 4 tablespoons dried parsley 1 cup chopped celery or green pepper 2 tablespoons dried oregano 1 pound fresh mushrooms, sliced (optional) 4½ teaspoons salt 5 cloves garlic, minced 2 teaspoons black pepper ¼...
  • Page 15 Altitude Adjustment 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 chart below . Altitude and Pressure Chart for Pressure Canning Vegetables Altitude Pounds of Pressure 2,001–4,000 ft .
  • Page 16 BEETS Trim tops of young, tender beets, leaving 1 to 2 inches of stem and root to reduce bleeding of color . Wash thoroughly . Hot Pack: Cover beets 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.
  • Page 17 Process at 11 pounds pressure, pints 25 minutes and quarts 40 minutes . For processing above 2,000 feet altitude, see page 15 for recom- mended pounds of pressure . PEAS—GREEN Wash and shell young, tender freshly picked green peas . Rinse . Hot Pack: Cover peas with boiling water and bring to a boil .

  • Page 18: Pressure Canning Meat, Game, And Poultry

    PRESSURE CANNING MEAT, GAME, AND POULTRY Pressure canning is the only safe method for canning meat, game, and poultry. Meat, game, and poultry should be handled carefully to avoid contamination . Keep it as cool as possible during preparation for canning, handle rapidly, and process as soon as it is packed .

  • Page 19: Pressure Canning Fish And Seafood

    Raw Pack: Add salt, if desired (page 18) to hot jars. Pack raw poultry loosely in hot jars, leaving 1¼-inch headspace. DO NOT ADD LIQUID . Prepare jar rims . Adjust two-piece lids . Process at 11 pounds pressure With Bone Without Bone Pints 65 minutes...

  • Page 20: Pressure Canning Soups And Stocks

    PRESSURE CANNING SOUPS AND STOCKS Pressure canning is the only safe method for canning soup and stock. Soup or soup stock is quickly and easily canned . Soup should always be cooked ready for serving, then poured into hot jars, leaving 1-inch headspace .
  • Page 21 11 . Add more boiling water, if needed, to keep the water level above the jars . 12 . When jars have been processed for the recommended time, turn off the heat and remove the canner cover . Let canner cool for 5 minutes . 13 .
  • Page 22 RHUBARB STRAWBERRY JAM❖ 1 cup cooked red-stalked rhubarb 6½ cups sugar (about 1 pound rhubarb and ¼ cup water) 1 pouch liquid pectin 2½ cups crushed strawberries (about 1½ quarts) To prepare fruit: Wash rhubarb and slice thin or chop; do not peel . Add water, cover, and simmer until rhubarb is tender, about 1 minute . Sort and wash fully ripe strawberries;...

  • Page 23: How To Pressure Cook Foods In Your Pressure Canner

    HOW TO PRESSURE COOK FOODS IN YOUR PRESSURE CANNER 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 parts diagrams on pages 2 and 3 . 1 .

  • Page 24: 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, call the Presto Customer Service Department at 1-800-877-0441 for assistance in determining why this happened . Do not attempt to use the released overpressure plug .

  • Page 25: Pressure Cooking Meat

    PRESSURE COOKING MEAT Savory, tender meat is easily prepared in the canner . An 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 . 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.
  • Page 26 ITALIAN BEEF 9 pounds rump or chuck roast 3 bay leaves 3 tablespoons vegetable oil 1 tablespoon salt, or as desired 3 onions, chopped 3 cans (6 ounces) tomato paste 2 cups diced celery 2½ cups beef broth 3 carrots, chopped 1½...
  • Page 27 NEW ENGLAND BOILED DINNER 4 pounds ham shank 12 carrots, halved 4 cups water 1 cabbage, cut in wedges 12 potatoes, halved ½ teaspoon black 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 .

  • Page 28: Pressure Cooking Poultry

    PORK CHOPS WITH VEGETABLES 15 pork chops, ¾ inch thick 15 potatoes 3 tablespoons vegetable oil 15 carrots Salt and pepper 2 cups water Heat oil in canner over medium heat . Brown pork chops on both sides . Season with salt and pepper . Add potatoes, carrots, and water . Close cover securely.

  • Page 29: Pressure Cooking Dry Beans And Peas

    CHICKEN MARENGO 9 pounds chicken, quartered 1 pound mushrooms, sliced 1 tablespoon coarse black pepper 2 cans (28 ounces) tomatoes 1 cup flour 2 cloves garlic, minced 1 teaspoon salt, or as desired 2 cups dry white wine 3 tablespoons vegetable oil Rub chicken with pepper.
  • Page 30 DRY BEANS AND PEAS TIMETABLE Soak beans and peas, except lentils and black-eyed peas, according to information on page 29 . Add 1 tablespoon vegetable oil to cooking liquid. DO NOT COOK SPLIT PEAS. FOR DRY BEANS AND PEAS, DO NOT FILL PRESSURE CANNER OVER ½ FULL! COOKING TIME COOKING TIME BEANS AND PEAS...

  • Page 31: Pressure Cooking Soups And Stocks

    PRESSURE COOKING SOUPS AND STOCKS 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 . If adding dry beans and peas, they must first be soaked according to the directions on page 29.

  • Page 32: Pressure Cooking Desserts

    BROWN BEEF STOCK 4 pounds beef, cubed 1 cup chopped celery 3 tablespoons vegetable oil 1 cup diced turnips 3 quarts water 2 tablespoons dried parsley 1 cup sliced onion 1 bay leaf 1 cup diced carrots 1 tablespoon salt, or as desired Heat oil in canner over medium heat and brown beef .
  • Page 33 BREAD PUDDING 4 cups cubed dry bread 1 cup raisins 4 cups hot milk 1 cup chopped nuts ½ teaspoon salt 4 eggs 1 cup packed brown sugar 1 teaspoon vanilla 1 teaspoon ground cinnamon 1 quart water 2 tablespoons butter Combine bread, hot milk, salt, brown sugar, cinnamon, butter, raisins, nuts, eggs, and vanilla .

  • Page 34: Recipe Index

    RECIPE INDEX PRESSURE CANNING RECIPES FISH AND SEAFOOD ..19 MEAT, GAME, AND POULTRY. . 18 VEGETABLES....14 Clams .

  • Page 35: 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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