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When the cover is cool enough to touch, remove the overpressure plug and
clean it, reposition it, or replace it (page 20).
Do not operate your pressure canner with continual leakage. If the preceding
steps do not correct the problem, contact the Presto Consumer Service
Department (page 77).
CANNING FRUITS
Fruits may be safely processed using the boiling water method or the pressure
canning method. Step-by-step instructions for the boiling water method begin
on page 47.
Maintaining Colour
Select firm, fully-ripened but not soft fruit. Do not can overripe fruit. Some
fruit (apples, apricots, nectarines, peaches, and pears) tends to darken while
being prepared for canning.
To prevent darkening, place the fruit in a solution of 3 grams ascorbic acid to
4 quarts of cold water. Ascorbic acid is available in different forms:
Pure Powdered Form:
Use 3 grams of pure powder per 4 quarts of water.
Vitamin C Tablets:
Buy 500 milligram tablets. Crush and dissolve 6 tablets
per 4 quarts of water.
Commercially Prepared Mixes of Ascorbic and Citric Acid:
Available under
different brand names. Use according to the manufacturer’s directions found
on the package.
Canning Liquids
Although fruit has better colour, shape, and flavour when it is canned with
syrup, it may be canned in juices (such as apple, white grape, or pineapple) or
water as well.
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. If you wish to use a
sugar substitute, follow the package instructions.
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