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•  A small amount of steam or moisture may be visible around the overpressure plug when canning or cooking begins. This will stop 

when the overpressure plug seals. If the leakage continues, clean, reposition, or replace the overpressure plug.

Do not operate your pressure canner with continual leakage. If the preceding steps do not correct the problem, contact the Presto 

Consumer Service Department.

Service and Parts Information

If you have any questions regarding the operation of your Presto

®

 canner or need parts for your canner, contact us by:

•  Calling 1-800-877-0441 weekdays 8:00 AM to 4:00 PM (Central Time) 

•  Emailing via our website at www.GoPresto.com

•  Writing to National Presto Industries, Inc., Consumer Service Department, 3925 N. Hastings Way, Eau Claire, WI 54703-3703

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 during weekdays, if possible. When contacting the Consumer Service Department or when ordering 

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 this booklet, should 

be performed by our Service Department. Be sure to indicate your full name, phone number, date of purchase, and a description of 

the problem when sending a canner in for repair. 

Note:

 We do recommend that you call our Consumer Service Department prior to 

sending in your canner. 
Use only genuine Presto

®

 replacement parts with your Presto

®

 pressure canner. Genuine Presto

®

 replacement parts are manufactured 

to the same exacting quality standards as Presto

®

 appliances and are engineered specifically to function properly with its appliances. 

Presto can only guarantee the quality and performance of genuine Presto

®

 parts. 

“Look-alikes” might not be of the same quality or function in the same manner. To ensure that you are buying genuine Presto

®

 

replacement parts, look for the Presto

®

 trademark. Replacement parts are generally available at local hardware stores and other retail 

outlets. These replacement parts may also be ordered online at www.GoPresto.com. 

©2020 National Presto Industries, Inc.  

Form 72-160B

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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