16
♦ 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 1,000 feet . Extend the boiling time by 1 minute for each 1,000 foot increase in
altitude .
♦ Two-piece vacuum caps (lids and bands) seal by the cooling of the contents of the jar, not through pressure of the screw band on the
lid. Therefore, although the screw band is firmly tight, the jar is not sealed until cooled. During processing, the flexible metal lid
permits air to be exhausted from the jar.
♦ Adjust two-piece vacuum caps by screwing bands down evenly and firmly until a point of resistance is met–fingertip tight. Do not
use undue exertion .
♦ It is better to overprocess food than underprocess as overprocessing will do little harm, but underprocessing may result in spoilage
and unsafe food .
♦ Discoloration of peaches and pears on the top of the jar is often due to enzyme activity which means that the processing time was
not long enough or the temperature not high enough to render the enzymes inactive .
♦ The loss of color from beets during canning is usually due to the variety of beets used. Two varieties that retain color well are Ruby
Queen and Detroit Red. To reduce bleeding of color, precook beets with entire root and 1 to 2 inches of stem. Remove stem and root
after precooking .
♦ Fruit which has 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 your canner. It may be
necessary to double-deck pint and half-pint jars to reach the maximum capacity of your canner. It is recommended that you stagger
the jars by placing one jar on top of two. Jars may touch. The canning rack which accompanied your pressure 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 back cover for contact information.
♦ For more information, visit
www.GoPresto.com/recipes/canning
.
CANNING RECIPE INDEX
Fruits . . . . . . . . . . . . . . . . . . . . . . . 2
Apples . . . . . . . . . . . . . . . . . . . . . . 2
Applesauce . . . . . . . . . . . . . . . . . . . . 2
Apricots . . . . . . . . . . . . . . . . . . . . . 2
Berries . . . . . . . . . . . . . . . . . . . . . . 3
Cherries . . . . . . . . . . . . . . . . . . . . . . 3
Nectarines and Peaches . . . . . . . . . . . . . 3
Pears . . . . . . . . . . . . . . . . . . . . . . . 4
Plums . . . . . . . . . . . . . . . . . . . . . . . 4
Rhubarb . . . . . . . . . . . . . . . . . . . . . 4
Tomatoes and Tomato Products . . . . . . . . 5
Tomatoes (without added liquid) . . . . . . . . 5
Tomatoes (packed in water) . . . . . . . . . . . 5
Tomato Juice . . . . . . . . . . . . . . . . . . . 6
Tomato Sauce . . . . . . . . . . . . . . . . . . . 6
Spaghetti Sauce without Meat . . . . . . . . . . 6
Spaghetti Sauce with Meat . . . . . . . . . . . . 7
Vegetables . . . . . . . . . . . . . . . . . . . . 7
Asparagus . . . . . . . . . . . . . . . . . . . . . 8
Beans or Peas—Dry . . . . . . . . . . . . . . . 8
Beans—Fresh Lima, Butter, Pinto, or Soy . . . . 8
Beans—Green, Wax, Italian . . . . . . . . . . . 8
Beets . . . . . . . . . . . . . . . . . . . . . . . 9
Carrots . . . . . . . . . . . . . . . . . . . . . . 9
Vegetables (Cont.)
Corn—Whole Kernel . . . . . . . . . . . . . . 9
Greens . . . . . . . . . . . . . . . . . . . . . . 9
Mushrooms . . . . . . . . . . . . . . . . . . . 10
Okra . . . . . . . . . . . . . . . . . . . . . . . 10
Peas—Green . . . . . . . . . . . . . . . . . . . 10
Peppers—Hot or Sweet . . . . . . . . . . . . . 10
Potatoes—Sweet . . . . . . . . . . . . . . . . . 11
Potatoes—White . . . . . . . . . . . . . . . . . 11
Pumpkin and Winter Squash . . . . . . . . . . 11
Meat, Game, and Poultry . . . . . . . . . . . . 11
Cut-Up Meat . . . . . . . . . . . . . . . . . . . 12
Ground Meat . . . . . . . . . . . . . . . . . . . 12
Poultry . . . . . . . . . . . . . . . . . . . . . . 13
Rabbit . . . . . . . . . . . . . . . . . . . . . . . 13
Fish and Seafood . . . . . . . . . . . . . . . . . 13
Clams . . . . . . . . . . . . . . . . . . . . . . 13
Fish . . . . . . . . . . . . . . . . . . . . . . . . 14
Tuna . . . . . . . . . . . . . . . . . . . . . . . 14
Stock and Soup . . . . . . . . . . . . . . . . . . 14
Beef Stock . . . . . . . . . . . . . . . . . . . . 14
Chicken Stock . . . . . . . . . . . . . . . . . . 15
Soups . . . . . . . . . . . . . . . . . . . . . . . 15
