Table of Contents
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Digital
Pressure Canner
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INSTRUCTIONS
©2020 National Presto Industries, Inc.
This is an
Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers.
To reduce the risk of personal injury or property damage when using electrical appliances, 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. Before each use, check both the vent pipe (see Fig. A, page 3) and vent filter (see Fig. E, page 3) to be certain they are free of any
blockage. Remove the filter and clean any debris from both the vent pipe and filter (see "Disassemble Canner Parts for Cleaning"
instructions on page 3).
3. Always check the air vent/cover lock to be sure it moves freely before use.
4. To protect against electrical shock, do not immerse cord, plug, or canner body in water or other liquid.
5. Do not let children handle or put electrical cords or plugs in their mouths.
6. Always attach plug to appliance first, then plug cord into the wall outlet. To disconnect, press and hold
3 seconds, then remove plug from wall outlet.
7. Unplug cord from unit and outlet when not in use and before cleaning. Allow unit to cool before putting on or taking off parts and
before cleaning.
8. Do not operate any appliance with a damaged cord or plug or in the event the appliance malfunctions or has been damaged in
any manner. Return the appliance to the Presto Factory Service Department for examination, repair, or electrical or mechanical
adjustment.
9. WARNING! Contents are hot and can cause serious burns. Keep appliance and cord away from children. Never drape cord over edge
of counter or table. Never plug cord into outlet below counter or use an extension cord. Do not let cord touch hot surfaces.
10. To guard against electrical shock, can only in the removable pot provided.
11. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. Use only genuine Presto
accessories and replacement parts.
12. Intended for countertop use only.
13. Do not place on or near a hot gas or electric burner or in a heated oven.
14. This appliance operates under pressure. Improper use may result in scalding injury. Make certain canner is properly closed before
operating (see pages 7 and 17).
AND RECIPES
IMPORTANT SAFEGUARDS
®
1
Form 4008-121B
(the cancel button) for
®
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Table of Contents
Related Manuals for Presto precise
Summary of Contents for Presto precise
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Page 1: Important Safeguards
Never plug cord into outlet below counter or use an extension cord. Do not let cord touch hot surfaces. 10. To guard against electrical shock, can only in the removable pot provided. 11. The use of accessory attachments not recommended by the appliance manufacturer may cause injuries. Use only genuine Presto ®... -
Page 2: Table Of Contents
16. Extreme caution must be used when moving a canner containing hot liquids. Do not touch hot surfaces. Always use appliance handles. 17. To ensure safe operation and satisfactory performance, replace the sealing ring if it shrinks, becomes hard, deformed, cracked, or torn. Use only genuine Presto replacement parts. -
Page 3: Getting Acquainted
GETTING ACQUAINTED Regulator Fig. A As received, your digital canner will be Regulator lever fully assembled. Disassemble and clean the Cover handle canner parts (Fig. A) as directed below and Vent pipe on page 4. Read all instructions carefully. If you are new to canning or need some Locking cover refresher training, refer to the “Canning Air vent/cover lock... -
Page 4: Introduction To Your Presto ® Digital Canner
7. Reattach the frame to the cover by fitting the grommet over the cover post (Fig. E, page 3). Rotate the frame so the bars do not interfere with the positioning tab (Fig. G). Then push the frame down until it is securely positioned in the cover. Fig. H INTRODUCTION TO YOUR PRESTO DIGITAL CANNER ® The Presto Electric Digital Canner is a pressure canner and boiling water canner in one. - Page 5 The canning rack which accompanied your canner 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 30).
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Page 6: Preparation Steps Before Canning
Other Special Canning Tips To prevent water stains on jars, add 2 tablespoons white vinegar to water in canner. After Processing Cooling Jars After processing, remove jars to a dry towel on countertop away from drafts. Leave 1 to 2 inches of space between jars to allow for even cooling. -
Page 7: Pressure Canning
PRESSURE CANNING I. GETTING READY Fig. K Pressure Canning Display Icons 1. Complete the “Preparation Steps Before Canning” on page 6. Select canning recipe (see pages 9 to 16) and gather needed supplies. 2. Begin preparing the food that will be used for filling the jars in step 11. NOTE: Any food that is described in a recipe as “Hot Pack”... - Page 8 Remove one jar at a time from the canner; discard the water from the jar and then immediately fill it with food and liquid, according to the specific recipe. Remove air bubbles by moving a clean, nonmetallic spatula around the jar. Clean jar rim with a damp cloth.
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Page 9: Tomatoes And Tomato Products
PRESSURE CANNING Tomatoes and Tomato Products Tomatoes and tomato products may be safely processed using the boiling water method or pressure canning method. However, for some tomato products, the pressure canning method may result in a more nutritious canned product. (For boiling water canning instructions, see page 22). - Page 10 TOMATO SAUCE Prepare and press as for making tomato juice (see recipe on page 9). Heat in a large pot until sauce reaches desired consistency. Sim- mer until volume is reduced by about one-third for thin sauce or by one-half for thick sauce. Add bottled lemon juice or citric acid to hot jars (page 9).
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Page 11: Vegetables
PRESSURE CANNING Vegetables Pressure canning is the only safe method for canning vegetables. Young, tender, fresh, and slightly immature vegetables are better for canning than those which are overripe. As a rule, vegetables are best when 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 those that are unblemished. - Page 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. Hot Pack: Cover beans with boiling water and boil 5 minutes. Pack hot beans loosely in hot jars, leaving 1-inch headspace. Raw Pack: Pack raw beans tightly in hot jars, leaving 1-inch headspace.
- Page 13 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 mushrooms with water and boil 5 minutes. Pack hot mushrooms in hot jars, leaving 1-inch headspace. For better color, add ⅛...
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Page 14: Meat, Game, And Poultry
POTATOES—WHITE Wash, peel, and rinse new potatoes 1 to 2 inches in diameter. If desired, cut into ½-inch cubes. Place in ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening. Drain. Hot Pack: Cover potatoes with hot water and bring to a boil. Boil whole potatoes for 10 minutes, cubes for 2 minutes. Pack hot potatoes in hot jars, leaving 1-inch headspace. -
Page 15: Fish And Seafood
GROUND MEAT Bear, Beef, Pork, Lamb, Veal, and Venison Grind fresh meat in a food processor or meat grinder. For venison, add one part high quality pork fat to three or four parts venison before grinding. For sausage, use freshly made sausage seasoned with salt and cayenne pepper (do not use sage as it may cause a bitter flavor). -
Page 16: Soups And Stocks
TUNA Remove viscera and clean fish thoroughly. Tuna may be canned either raw or precooked. Precooking removes most of the strong- flavored, natural oils. Hot Pack: Place tuna belly-side down on a rack in the bottom of a large baking pan. Bake at 350°F for 1 hour. Refrigerate cooked fish overnight to firm the meat. -
Page 17: Boiling Water Canning
BOILING WATER CANNING Your canner is designed for use as a boiling water canner to process half-pint and pint jars only. Do not use it for quart jars. I. GETTING READY Fig. P Boiling Water Canning Display Icons 1. Complete the “Preparation Steps Before Canning” on page 6. Select canning recipe (see pages 19 to 24) and gather needed supplies. - Page 18 III. FILL JARS 12. When the canner beeps twice and FILL JARS lights up, the jars are preheated and ready for filling. The canner will continue to keep the jars warm until you are ready to fill them. Unlock the green latch and lift the sensor arm. Then unlock and remove the canner cover.
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Page 19: Fruits
BOILING WATER CANNING Your canner is designed for use as a boiling water canner to process half-pint and pint jars only. Do not use it for quart jars. Altitude Adjustments When using the canner for boiling water canning at altitudes of 1,000 feet or below, process according to the specific recipe. When canning at higher altitudes, process according to the following chart. - Page 20 CANNING RECIPES: FRUITS APPLES Wash, peel, and core apples. Cut into ½-inch slices. Place apples in an ascorbic acid solution (page 19) to prevent darkening during preparation. Drain well. Hot Pack: Add apples and syrup (page 19), juice, or water to a large pot and bring to a boil. Boil for 5 minutes, stirring occasionally to prevent scorching.
- Page 21 NECTARINES AND PEACHES Wash fully-ripened but not soft nectarines or peaches. Skin can be left on nectarines. For peaches, loosen skin by dipping them 1 minute in boiling water, then in cold water. Peel. Cut fruit in halves and remove pits. Slice if desired. Place fruit in an ascorbic acid solution (page 19) to prevent darkening during preparation.
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Page 22: Tomatoes And Tomato Products
BOILING WATER CANNING Tomatoes and Tomato Products Your canner is designed for use as a boiling water canner to process half-pint and pint jars only. Do not use it for quart jars. Tomatoes and tomato products may be safely processed using the boiling water method or pressure canning method. However, for some tomato products, the pressure canning method may result in a more nutritious canned product. -
Page 23: Pickles
TOMATO SAUCE Prepare and press as for making tomato juice (see recipe on page 22). Heat in a large pot 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 bottled lemon juice or citric acid to hot jars (page 22). -
Page 24: Jam, Jelly, And Soft Spreads
APPLE BUTTER Recommended apples include Jonathan, Winesap, Stayman, Golden Delicious, and McIntosh. 8 pounds apples 2½ cups packed brown sugar 2 cups apple cider 2 tablespoons ground cinnamon 2 cups vinegar 1 tablespoon ground cloves 2¼ cups sugar Wash apples. Remove stems, quarter, and core fruit. Cook apples slowly in apple cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. -
Page 25: Troubleshooting
TROUBLESHOOTING Issues with Canned Food Jar breakage during processing is caused by: (1) packing jar too solidly or overfilling; (2) weakened, nicked, or chipped jars; ● (3) jars touching bottom of canner; (4) failure to tighten screw bands according to manufacturer’s directions; (5) use of jars other than Mason jars. - Page 26 Code Cause Remedy Canner has developed pressure • Unplug canner. during the JAR WARMING • Turn regulator lever to VENT and allow canner to release pressure. Can appear only phase because the regulator • Remove regulator. in JAR WARMING was put on with its lever in the •...
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Page 27: Frequently Asked Questions
TROUBLESHOOTING Frequently Asked Questions 1. I accidentally selected the wrong canning method and/or time and then started the program. What should I do? Press and hold (the cancel button) for 3 seconds. This will enable you to start over and select the correct program. The point at which this is discovered will determine how you should proceed. -
Page 28: Cleaning
If for any reason the canner cannot be opened, contact the Consumer Service Department in Eau Claire, WI at 1-800-877-0441 ● for assistance. Any maintenance required for this product, other than normal household care and cleaning, should be performed by the Presto ● Factory Service Department (see page 30). -
Page 29: Recipe Index
RECIPE INDEX Pressure Canning Recipes Tomatoes and Tomato Products Meat, Game, and Poultry Tomatoes (packed in water) ....Cut-Up Meat ......14 Tomatoes (no added liquid) . -
Page 30: Consumer Service Information
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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Questions and answers
The Manuel explains canning wild turkey EXCEPT I cannot find at what press....
I was pressure canning pint jars of pork for 75 min. When I checked it, it had 4 min. to go. So I walked away thinking it will be in the cool down cycle soon. At some point I noticed E50 on the screen. Lock was still up. I pulled the plug and waited for the lock to drop. Jars were bubbling and sealed. Is the pork safe to consume or will I have to reprocess and risk meat being overcooked? Also do I need to order a new ring?