18
19
Do not operate your pressure canner with continual leakage.
If the preceding steps do not correct the problem, return the
entire unit to the Presto Factory Service Department (see
page 77).
12. The dial gauge is a delicate instrument which must be handled
with care. Do not submerse cover or let gauge come in contact
with any liquid. The pressure dial gauge needs to be checked
for accuracy prior to each canning season and if any of the
following conditions exist: cover has been submerged in water
or dropped, gauge glass is broken or has fallen out, parts are
rusty, pointer is not in the “0” block, or if you believe the
gauge may not be accurate. The gauge can usually be checked
at your local county extension office. 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 77. An accurate gauge is
necessary to help prevent food spoilage and possible food
poisoning.
13. If the pressure canner becomes difficult to open or close,
replace the sealing ring.
14.
IMPORTANT:
The sealing ring, overpressure plug, and
rubber gasket of the air vent/cover lock may shrink, become
hard, deformed, cracked, worn, or pitted with normal use.
Exposure to high heat, such as a warm burner or oven top, will
cause these parts to deteriorate rapidly. When this happens,
replace the sealing ring, overpressure plug, and small rubber
gasket of the air vent/cover lock. Replace the sealing ring and
overpressure plug at least every three years.
Before inserting a new sealing ring, clean the sealing ring
groove with a brush.
Any maintenance required for this product, other than normal
household care and cleaning, should be performed by the
Presto Factory Service Department (see page 77).
PRessuRe CanninG
fRuiTs and ToMaToes
Fruits and tomatoes may be processed using pressure canning or
boiling water canning. The pressure processing method for fruits
and tomatoes gives a heat treatment equivalent to the much longer
processing time required with the boiling water method.
Select firm, fully-ripened but not soft fruit or tomatoes. Do not can
overripe foods. Some fruits tend to darken while they are being pre-
pared. To prevent the darkening, place fruit in an ascorbic acid solution
(1 teaspoon ascorbic acid to 1 gallon water) or use ascorbic acid or
citric acid mixtures according to package instructions.
Although fruit has better color, shape, and flavor when it is canned
with sugar, it may be canned unsweetened if desired. White sugar
is preferable to brown sugar for canning. Light corn syrup or honey
may be used to replace up to one-half the sugar.
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.
SYRUPS FOR CANNING FRUITS
SUGAR PER
YIELD OF
SYRUP
QUART OF LIQUID
SYRUP
Very Light
1 cup
4½ cups
Light
2 cups
5 cups
Medium
3 cups
5½ cups
Heavy
4¾ cups
6½ cups
Heat sugar with water or juice until sugar is dissolved. Add fruit and
cook until heated through. Pack fruit into clean Mason jars to within
½-inch of top of jar. Cover with hot liquid leaving ½-inch headspace.
The liquid may be syrup, fruit juice, or plain water. For steps on
boiling water canning, refer to page 43.
