26
27
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.
♦ The loss of color from beets during canning is usually due to the variety
of beets used or beets that are too old. If possible, can young, tender,
very dark red beets which are freshly gathered. Precook beets with
2 inches of the stem and all of the root on, as this helps to retain the
juices.
♦ 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.
♦ 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 ½ 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/Cooker 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 National Presto Consumer Service Department. See back cover
for contact information.
FRUITS
. . . . . . . . . . . . . . . . . . . . .
3
Apples. . . . . . . . . . . . . . . . . . . . . . 4
Applesauce . . . . . . . . . . . . . . . . . . 4
Apricots . . . . . . . . . . . . . . . . . . . . 5
Berries . . . . . . . . . . . . . . . . . . . . . 5
Cherries . . . . . . . . . . . . . . . . . . . . 6
Nectarines . . . . . . . . . . . . . . . . . . 6
Peaches . . . . . . . . . . . . . . . . . . . . 6
Pears . . . . . . . . . . . . . . . . . . . . . . . 6
Plums . . . . . . . . . . . . . . . . . . . . . . 7
Rhubarb . . . . . . . . . . . . . . . . . . . . 7
TOMATOES
. . . . . . . . . . . . . . . . .
8
Tomatoes
(without added liquid)
. . . 8
Tomatoes
(packed in water)
. . . . . . . 9
Tomato Juice
. . . . . . . . . . . . . . . 10
Tomato Sauce . . . . . . . . . . . . . . . 10
VEGETABLES
. . . . . . . . . . . . . .
11
Asparagus. . . . . . . . . . . . . . . . . . 12
Beans—Fresh Lima, Butter,
Pinto, or Soy . . . . . . . . . . . . . . 12
Beans—Green, Wax, Italian . . . . 13
Beets. . . . . . . . . . . . . . . . . . . . . . 13
Carrots . . . . . . . . . . . . . . . . . . . . 14
Corn—Whole Kernel . . . . . . . . . 14
VEGETABLES (Cont.)
Greens . . . . . . . . . . . . . . . . . . . . 15
Mushrooms . . . . . . . . . . . . . . . . 15
Okra
. . . . . . . . . . . . . . . . . . . . . . 15
Peas—Green . . . . . . . . . . . . . . . . 16
Peppers—Hot or Sweet . . . . . . . 16
Potatoes—Sweet . . . . . . . . . . . . . 17
Potatoes—White . . . . . . . . . . . . . 17
Pumpkin and Winter Squash . . . 18
MEAT
. . . . . . . . . . . . . . . . . . . . .
18
Cut-Up
. . . . . . . . . . . . . . . . . . . . 19
Ground . . . . . . . . . . . . . . . . . . . . 20
POULTRY
. . . . . . . . . . . . . . . . . .
20
Cut-Up
. . . . . . . . . . . . . . . . . . . . 20
Rabbit . . . . . . . . . . . . . . . . . . . . . 21
FISH AND SEAFOOD
. . . . . . . .
21
Clams . . . . . . . . . . . . . . . . . . . . . 22
Crab . . . . . . . . . . . . . . . . . . . . . . 22
Fish (General Method) . . . . . . . . 21
Tuna . . . . . . . . . . . . . . . . . . . . . . 23
SOUPS
. . . . . . . . . . . . . . . . . . . . .
23
Beef Stock . . . . . . . . . . . . . . . . . 23
Chicken Stock . . . . . . . . . . . . . . 24
CANNING RECIPE INDEX
