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7

SPAGHETTI SAUCE WITH MEAT

 

30  pounds tomatoes

  2½  pounds ground beef or sausage

 

1  cup chopped onion

 

1  cup chopped celery or green pepper

 

1  pound fresh mushrooms, sliced (optional)

 

5  cloves garlic, minced

 

¼  cup packed brown sugar 

 

4  tablespoons dried parsley

 

2  tablespoons dried oregano

  4½  teaspoons salt

 

2  teaspoons black pepper

Note:

 Do not increase the proportion of onion, pepper, or mushrooms.

Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip 

off skins. Remove cores and quarter tomatoes. Boil for 20 minutes, uncovered, in a large pot. Put through 

food mill or sieve .
Brown beef or sausage. Add onion, celery or green pepper, mushrooms (if desired), and garlic. Cook until 

vegetables are tender . Combine with tomatoes in large pot . Add sugar, parsley, oregano, salt, and pepper .
Bring to a boil . Simmer, uncovered, stirring frequently until thick enough for serving . At this time, the 

initial volume will have been reduced by nearly one-half .
Fill hot jars with hot sauce, leaving 1-inch headspace. Remove air bubbles. Clean jar rims. Position lids and 

secure with bands .

Yield: About 9 pints.
Dial Gauge Canner:

 Process at 11 pounds pressure, pints 60 minutes and quarts 70 minutes . For process-

ing above 2,000 feet altitude, see page 5 for recommended pounds pressure .

Weighted Gauge Canner:

 Process at 10 pounds pressure, pints 60 minutes and quarts 70 minutes . For 

processing above 1,000 feet altitude, see page 5 for recommended pounds pressure .

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 .
Wash and prepare garden fresh vegetables as you would for cooking . When packing vegetables, always leave 1-inch headspace, or 

more if directed in recipe, in hot Mason jars.
To hot pack vegetables, precook in boiling water until heated through. Pack precooked vegetables into hot jars and cover with boiling 

water. Whenever possible, the precooking water should be used as liquid to cover the vegetables after packing into jars. However, 

there are a few vegetables, such as greens and asparagus, which make the cooking water bitter and undesirable to use .
To raw pack vegetables, simply place the prepared vegetables into hot jars and cover with boiling water.

Salt

Vegetables may be processed with or without salt. Salt is used only for flavor, as it is not used in a large enough quantity to prevent 

spoilage . If salt is desired, use only canning or pickling salt . Table salt contains anti-caking agents that may cause cloudiness in the 

liquid inside the jars.
The recommended amount of salt is ½ teaspoon for each pint jar and 1 teaspoon for each quart jar.

Altitude Adjustment

When pressure canning at altitudes of 2,000 feet or below (dial gauge canner) or 1,000 feet or below (weighted gauge canner), process 

according to specific recipe. When pressure canning above 2,000 feet altitude (dial gauge canner) or above 1,000 feet (weighted gauge 

canner), process according to the following chart.

Altitude Chart for Canning Vegetables

Dial Gauge Canner

Weighted Gauge Canner

Altitude

Pints and Quarts

Pints and Quarts

1,001–2,000 ft .

11 pounds

15 pounds

2,001–4,000 ft .

12 pounds

15 pounds

4,001–6,000 ft .

13 pounds

15 pounds

6,001–8,000 ft .

14 pounds

15 pounds

Processing time is the same at all altitudes .

Summary of Contents for 01/C13

Page 1: ...g so may result in damage to the pressure canner and or property damage and personal injury 8 Extreme caution must be used when moving a pressure canner containing hot liquids Do not touch hot surface...

Page 2: ...ock ring at the top of the regulator body Vent Pipe The vent pipe is the primary pressure relief valve and will release pressure in excess of the desired pressure The pressure regulator sits loosely o...

Page 3: ...nner to prevent jar breakage The jars may touch and it is not necessary to use a rack between the layers of jars It may be necessary to double deck the pint and half pint jars to reach the maximum loa...

Page 4: ...Canners Select fresh and firm food sort according to size and clean thoroughly Prepare the food according to the specific recipe always use current research tested procedures recipes and timetables F...

Page 5: ...tor before opening the cover 16 To remove the cover turn it counterclockwise until it hits the stop tab The cover handles will be beyond the body handles When opening the cover lift it toward you to k...

Page 6: ...portant to call the Presto Customer Service Department at 1 800 877 0441 for assistance Do not attempt to use the released overpressure plug Air Vent Cover Lock The air vent cover lock may be removed...

Page 7: ...g replacement parts please specify the model number stamped on the bottom of the canner body Any maintenance required for this canner other than that described in the Care and Maintenance section of t...

Page 8: ...gallon of water Vitamin C Tablets Buy 500 milligram tablets Crush and dissolve 6 tablets per gallon of water Commercially Prepared Mixes of Ascorbic and Citric Acid Available under different brand nam...

Page 9: ...ner Process at 5 pounds pressure pints and quarts 8 minutes For processing above 1 000 feet altitude see above for recommended pounds pressure APPLESAUCE Wash peel core and slice apples If desired pla...

Page 10: ...1 000 feet altitude see page 2 for recommended pounds pressure CHERRIES Stem and wash cherries Remove pits if desired If pitted place cherries in an ascorbic acid solution page 2 to prevent darkening...

Page 11: ...with hot syrup juice or water leaving inch headspace Remove air bubbles Clean jar rims Position lids and secure with bands Raw Pack Pack raw plums firmly in hot jars leaving inch headspace Cover with...

Page 12: ...nts and Quarts Pints and Quarts 1 001 2 000 ft 11 pounds 15 pounds 2 001 4 000 ft 12 pounds 15 pounds 4 001 6 000 ft 13 pounds 15 pounds 6 001 8 000 ft 14 pounds 15 pounds Processing time is the same...

Page 13: ...half for thick sauce Add bottled lemon juice or citric acid to hot jars page 5 Add salt if desired page 5 Pour hot sauce into hot jars leaving inch headspace Remove air bubbles Clean jar rims Positio...

Page 14: ...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 th...

Page 15: ...pressure pints 75 minutes and quarts 90 minutes For processing above 1 000 feet altitude see page 7 above for recommended pounds pressure BEANS FRESH LIMA BUTTER PINTO OR SOY Shell and wash young ten...

Page 16: ...es and quarts 30 minutes For processing above 1 000 feet altitude see page 7 for recommended pounds pressure CORN WHOLE KERNEL Husk and remove silk from young tender freshly picked corn wash ears Blan...

Page 17: ...boiling water and bring to a boil Boil 2 minutes Pack hot peas loosely in hot jars leaving 1 inch headspace Do not shake or press down Raw Pack Pack peas loosely in hot jars leaving 1 inch headspace...

Page 18: ...es Hot Pack Boil cubes in water for 2 minutes CAUTION Do not mash or pur e as processing time may not be adequate for pur ed product Pack hot pumpkin or squash cubes loosely in hot jars leaving 1 inch...

Page 19: ...unds pressure pints 75 minutes and quarts 90 minutes For process ing above 2 000 feet altitude see chart above for recommended pounds pressure Weighted Gauge Canner Process at 10 pounds pressure pints...

Page 20: ...OD Pressure canning is the only safe method for canning fish and seafood Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught or as...

Page 21: ...the meat into quarters by cutting the meat away from bones Cut out and discard bone fin bases and dark flesh Cut quarters crosswise into lengths that fit the jar size being used Add teaspoon canning s...

Page 22: ...ture but the processing time must be increased to 100 minutes for pints and quarts HELPFUL HINTS FOR PRESSURE CANNING Bubbles often appear in the jar after removal from the canner because food is stil...

Page 23: ...been canned without sugar will often turn brown when exposed to air just as fresh fruit does The diameter of Mason jars may vary from one manufacturer to another Before filling Mason jars test load y...

Page 24: ...the canner or the nameplate on the cover Inquiries will be answered promptly by telephone email or letter When emailing or writing please include a phone number and a time when you can be reached dur...

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