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. D Fig. E Prepare according to recipe.
Fill hot Mason jars promptly with food and liquid 3-quart water line to recommended level. Most vegetables and lowest mark meats require 1-inch headspace due to expansion during processing. 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 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. Page 8: Canning Fruits If leakage continues, clean, reposition, or replace the overpressure plug see page 7.
If the preceding steps do not correct the problem, return the entire unit to the Presto Factory Service Department see page 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. 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. Let stand until juice appears. Heat rhubarb slowly to boiling. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. 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.
Page 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 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. 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. Cover with boiling water, leaving 1-inch headspace. Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Hot Pack: Boil 2 minutes in water. Pack hot squash cubes loosely in clean, hot Mason jars, leaving 1-inch headspace. Process at 11 pounds pressure, pints 55 minutes and quarts 90 minutes. 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. Hot Pack: Place fish belly side down on a rack in the bottom of a large baking pan. 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. 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. Page 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.
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 Do not attempt to use the released overpressure plug. These recipes are intended for pressure cooking and should not be canned. Brown meat well on all sides. Place cooking rack and roast in canner. Previous Page. Next Page. Presto Instructions And Recipes Manual 35 pages. Page 2: Important Safeguards This is a Listed appliance.
The following Important Safeguards are recommended by most portable appliance manufacturers. Read all instructions. Improper use may result in bodily injury or property damage. Page 3 The canning-cooking rack must always be used when canning. When ordering parts, please specify the seven digit model number found stamped on the side of the canner body. B Fig. A cover. HELPFUL HINT: To help yourself understand the operation of the pressure canner and cooker, pour 4 cups of water into the canner and follow the step-by-step instructions beginning with step 5 on page 6.
Page 6: How To Pressure Can Foods 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, feet. Extend the boiling time by 1 minute for each 1, foot increase in altitude.
Page 7: Care And Maintenance 7. Exhaust air from the canner is completely reduced. Attempting to speed the cooling of and jars by adjusting heat to a the canner may cause jar breakage.
When pressure has been completely reduced, remove a free flow of steam from the pressure regulator from vent pipe and let canner cool for vent pipe. Page 8: Pressure Canning Fruits And Tomatoes 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 An accurate gauge is necessary to help prevent food spoilage and possible food poisoning.
Page 9 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. 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.
Let stand until juice appears. Heat rhubarb slowly to boiling. Adjust jar lids. Pressure canning: Process at 6 pounds pressure, pints and quarts 8 minutes. 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. 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. 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. Cover with water in a saucepan and boil 5 minutes. Pack hot mushrooms in clean, hot Mason jars, leaving 1-inch headspace.
Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. Pack hot squash cubes loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. 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 or balls or cut cased sausage into 3-to 4-inch links.
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. Soup or soup stock is quickly and easily canned. Soup should always be cooked ready for serving, then poured into clean, hot Mason 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.
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. Do not pressure can these recipes because the food quality would be unacceptable. For answers to any questions regarding recipes or timetables, call or write: Test Kitchen, National Presto Industries, Inc.
Page Important Safety Information 3. See safety information on page Place cover on canner, aligning the V mark on the cover with the mark on the body handle and lock securely by turning in the direction indicated to close clockwise.
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