Presto Pressure Canner and Cooker Operating Instructions And Recipes Download Page 44

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PRESSURE CANNING FISH AND SEAFOOD

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 soon as possible. To

prevent spoilage, keep fish and shellfish refrigerated or on ice to maintain a

temperature of 4°C (40°F) or below.

Altitude Adjustments

The processing times for pressure canning given in the specific recipes are for

altitudes of 304 metres or below. When processing at an altitude of 305 metres

or above, process at 103 kPa (15 psi). The processing time is the same at all

altitudes.

Canning Recipes: Fish and Seafood

Clams, whole or minced

Keep clams on ice until ready to can. Scrub shells thoroughly and rinse.
Hot Pack: Steam for 5 minutes and open. Remove clam meat. Collect and

save clam juice. Wash clam meat in salted water using 1½ to

3 tablespoons of salt per 4 quarts of water. Rinse.

Cover clam meat with boiling water with 2 tablespoons of lemon

juice or ½ teaspoon of citric acid per 4 quarts. Boil for 2 minutes

and drain. To make minced clams, grind clams with a meat grinder

or food processor. Heat reserved clam juice to boiling.

Pack clams loosely in hot jars, leaving 1-inch headspace. Add hot

clam juice and, if needed, boiling water, leaving 1-inch headspace.

Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Process at 69 kPa (10 psi), 250 ml jars for 60 minutes and 500 ml jars for

70 minutes. When processing at an altitude of 305 metres or above, process at

103 kPa (15 psi) for the same amount of time.

Fish (salmon, trout, steel-head, and other fish except for tuna)

Remove head, tail, and fins. Wash fish in cold water.
Raw Pack: Split fish lengthwise and then cut into lengths that fit the jar size

being used. Bones can be left in and skin left on, if desired. For

halibut, remove the bones and skin.

01785 4033-017A CUL English weighted gauge induction canner.indd 44

12/13/19 10:34 AM

Summary of Contents for Pressure Canner and Cooker

Page 1: ...er for fruits jams jellies pickles and salsa Works on gas electric smooth top and induction ranges For more canning information and recipes visit www GoPresto com recipes canning 2019 National Presto...

Page 2: ...2 01785 4033 017A CUL English weighted gauge induction canner indd 2 01785 4033 017A CUL English weighted gauge induction canner indd 2 12 13 19 10 34 AM 12 13 19 10 34 AM...

Page 3: ...ng Soups and Stocks 46 How to Can Foods Using Boiling Water Method 47 How to Pressure Cook Foods in Your Pressure Canner 53 Important Safety Information 55 Helpful Hints for Pressure Cooking 57 Pressu...

Page 4: ...nner over full Overfilling may cause a risk of blocking the vent pipe and developing excess pressure See food preparation instructions 5 Do not pressure cook applesauce cranberries rhubarb cereals pas...

Page 5: ...It is recommended that the sealing ring and overpressure plug be replaced at least every 3 years Use only genuine Presto replacement parts 12 Close supervision is necessary when the pressure canner is...

Page 6: ...eafood The canner will also cook many foods in one third to one tenth the time required by conventional methods Pressure cooking preserves flavour and nutrients and tenderizes tougher cuts of meat Inf...

Page 7: ...down on the knob to force the weight rings over the lock ring To replace the weight rings push them down over the lock ring at the top of the regulator body 2 Vent Pipe The vent pipe Fig C is the pri...

Page 8: ...o blend flavours do not use the rack 8 Stainless steel clad base The pressure canner is constructed of heavy gauge aluminum with a stainless steel clad base Fig I for fast even heating It is specially...

Page 9: ...ing ring is prelubricated The cover should open and close easily when following step 8 on page 15 If necessary to help make the cover easier to open and close apply a very light coating of vegetable o...

Page 10: ...ing water method begin on page 47 Bacteria however are not as easily destroyed The bacteria Clostridium botulinum produces a spore that makes a poisonous toxin which causes botulism This spore is not...

Page 11: ...o prevent jar breakage Although it is not necessary to use a canning rack between layers of jars if you wish to do so it can be ordered from the Presto Consumer Service Department page 77 Maximum Jar...

Page 12: ...rims with a clean damp cloth to remove any residue Any food particles such as seeds grease or syrup on the rim of the jar may prevent the jar from sealing Place the flat lid on the rim of the jar maki...

Page 13: ...FOODS Important Do not attempt to use your canner before carefully reading these instructions Follow the step by step instructions for pressure canning starting below and prepare the food according t...

Page 14: ...damp cloth Adjust the screw bands according to the closure manufacturer s directions 5 Place 3 quarts of hot water and the canning rack in the canner Fig K For hot packed foods the water can be heate...

Page 15: ...r 12 000 BTU s Using too large of an element or over 12 000 BTU s may soften the canner and cause the bottom to warp It may also result in bodily injury or property damage Using a high setting heat th...

Page 16: ...to remove it from the burner Sliding any cookware may leave scratches on the stove top 14 Let the pressure drop of its own accord Do not attempt to speed the cooling of the canner which can cause jar...

Page 17: ...erted on the body Storing the canner with the cover locked on may cause unpleasant odours and deform the sealing ring The canner must be completely dry before storing TROUBLESHOOTING Bubbles often app...

Page 18: ...tighten screw bands according to the manufacturer s directions or 6 turning the jars upside down while they are cooling and sealing If a jar does not seal refrigerate it and use the food within 3 days...

Page 19: ...body thoroughly after every use At least once a year scour the inside of the body with an abrasive cleanser such as Cameo Aluminum Stainless Steel Cleaner Always store the canner in a dry area Do not...

Page 20: ...ver due to excess pressure while cooking or canning it is important to call the Presto Consumer Service Department at 1 800 877 0441 for assistance in determining why this happened Do not attempt to u...

Page 21: ...cover is cool enough to touch tighten the vent pipe with an adjustable wrench Leakage between the cover and the body of the canner is usually caused by shrinkage of the sealing ring after prolonged us...

Page 22: ...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...

Page 23: ...p 4 cups Light 1 cup 4 cups Medium 1 cups 5 cups Heavy 2 cups 5 cups Altitude Adjustments The processing times for pressure canning given in the specific recipes are for altitudes of 304 metres or bel...

Page 24: ...eel core and slice apples If desired place apple slices into ascorbic acid solution page 22 to prevent darkening Drain well Place slices in a large pot Add cup water Heat quickly until apples are tend...

Page 25: ...headspace Cover with hot syrup juice or water leaving inch headspace Remove air bubbles Prepare jar rims Adjust two piece lids Pressure canning Process at 34 kPa 5 psi 500 ml and 1 litre jars for 10 m...

Page 26: ...p page 23 juice or water to hot jars Pack raw berries into jars leaving inch headspace Gently shake jars while filling to pack firmly without crushing berries Cover with hot syrup juice or water leavi...

Page 27: ...arge pot bring to a boil Pack hot fruit with the cut side down in hot jars leaving inch headspace Cover with hot syrup juice or water leaving inch headspace Remove air bubbles Prepare jar rims Adjust...

Page 28: ...stone varieties may be cut in half and pitted Hot Pack Add plums and syrup page 23 juice or water to a large pot and bring to a boil Boil for 2 minutes Cover pot and let stand for 20 to 30 minutes Pac...

Page 29: ...toes and Tomato Products Tomatoes have a pH close to 4 6 which means it is necessary to take precautions to can them safely First carefully choose the tomatoes for canning Use only tomatoes that are d...

Page 30: ...ill jars with raw tomatoes pressing until spaces between them fill with juice Leave inch headspace Remove air bubbles Prepare jar rims Adjust two piece lids Pressure canning Process at 69 kPa 10 psi 5...

Page 31: ...ing Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture Make sure the mixture boils constantly and vigorously while adding more tomatoes Continue until the pot is three...

Page 32: ...ms sliced optional 5 cloves garlic minced cup vegetable oil cup packed brown sugar 4 tablespoons dried parsley 2 tablespoons dried oregano 4 teaspoons salt 2 teaspoons black pepper Note Do not increas...

Page 33: ...hrough food mill or sieve Brown beef or sausage Add onion celery or green pepper mushrooms if desired and garlic Cook until vegetables are tender Combine with tomatoes in large pot Add sugar parsley o...

Page 34: ...er packing into jars However there are a few vegetables such as greens and asparagus which make the cooking water bitter and undesirable to use To raw pack vegetables simply place the prepared vegetab...

Page 35: ...any discoloured beans Rehydrate beans or peas using one of the following methods Place dry beans or peas in a large pot and cover with water Soak 12 to 18 hours in a cool place Then drain Cover beans...

Page 36: ...boiling water and boil for 5 minutes Pack hot beans loosely in hot jars leaving 1 inch headspace Raw Pack Pack raw beans tightly in hot jars leaving 1 inch headspace Add salt if desired page 34 Cover...

Page 37: ...minutes When processing at an altitude of 305 metres or above process at 103 kPa 15 psi for the same amount of time Corn whole kernel Husk and remove silk from young tender freshly picked corn wash e...

Page 38: ...or better colour add teaspoon of ascorbic acid per 500 ml jar Add salt if desired page 34 Cover with boiling water leaving 1 inch headspace Remove air bubbles Prepare jar rims Adjust two piece lids Pr...

Page 39: ...od Place chili peppers in a 204 C 400 F oven or broiler for 6 to 8 minutes until skins blister Range top method Cover hot burner either gas or electric with heavy wire mesh Place chilies on wire mesh...

Page 40: ...uarts water to prevent darkening Drain Hot Pack Cover potatoes with hot water and bring to a boil Boil whole potatoes for 10 minutes cubes for 2 minutes Pack hot potatoes in hot jars leaving 1 inch he...

Page 41: ...ling or steaming until medium done Do not brown meat with flour or add flour to broth To make broth place bony pieces in a large pot and cover with cold water Simmer until meat is tender Discard fat A...

Page 42: ...3 kPa 15 psi for the same amount of time Ground Bear Beef Pork Lamb Veal and Venison Grind fresh meat in a food processor or meat grinder For venison add one part high quality pork fat to three or fou...

Page 43: ...in hot jars leaving 1 inch headspace DO NOT ADD LIQUID Prepare jar rims Adjust two piece lids Process at 69 kPa 10 psi With Bone Without Bone 500 ml jars 65 minutes 75 minutes 1 litre jars 75 minutes...

Page 44: ...4 quarts of water Rinse Cover clam meat with boiling water with 2 tablespoons of lemon juice or teaspoon of citric acid per 4 quarts Boil for 2 minutes and drain To make minced clams grind clams with...

Page 45: ...aspoon canning salt to each 250 ml jar and 1 teaspoon to each 500 ml jar if desired Pack fish into hot jars pressing down gently to make a solid pack leaving 1 inch headspace Add water or oil to jars...

Page 46: ...rims Adjust two piece lids Process at 69 kPa 10 psi 500 ml jars for 20 minutes and 1 litre jars for 25 minutes When processing at an altitude of 305 metres or above process at 103 kPa 15 psi for the...

Page 47: ...kPa 10 psi 500 ml jars for 60 minutes and 1 litre jars for 75 minutes If soup contains seafood process 500 ml and 1 litre jars for 100 minutes When processing at an altitude of 305 metres or above pr...

Page 48: ...When the jars have been processed for the recommended time turn off the heat and remove the canner cover Let the canner cool for 5 minutes 13 Using a jar lifter remove the jars by lifting them straigh...

Page 49: ...bers 8 quarts water 1 cups canning or pickling salt divided 1 quarts vinegar 5 acidity cup sugar 2 quarts water 2 tablespoons whole mixed pickling spice 3 tablespoons whole mustard seed 1 teaspoon per...

Page 50: ...es Prepare jar rims Adjust two piece lids Process 250 ml and 500 ml jars for 5 minutes Yield 500 ml jars 8 to 9 Grape Jelly 5 cups grape juice about 3 pounds grapes to about 1 cup water 1 package powd...

Page 51: ...te Sort and wash fully ripe strawberries remove stems and caps Crush berries To make jam Measure prepared rhubarb and strawberries into a large pot Add sugar and stir well Place on high heat and stirr...

Page 52: ...skins by placing peppers in a hot oven 204 C 400 F or under a broiler for 6 to 8 minutes until skins blister After blistering skins place peppers in a pan and cover with a damp cloth Cool several min...

Page 53: ...O page 15 Press down on the cover handles to compress the sealing ring and turn the cover in the direction indicated to close clockwise until the cover handles are above the body handles Do not rotate...

Page 54: ...f the recipe states cool canner at once cool the pressure canner under a running water faucet or pour cold water over it NOTICE Do not set a hot canner directly on the bottom of a molded sink this cou...

Page 55: ...fill line For your convenience both the fill lines are marked by indentations on the inside of the canner body Fig T The top marking is the fill line and the middle marking is the fill line The lowes...

Page 56: ...damage 6 Replace the sealing ring and overpressure plug if they become hard deformed cracked worn pitted or soft and sticky Always replace the overpressure plug when replacing the sealing ring Both pa...

Page 57: ...ecipes are cooked at 103 kPa 15 psi Because there is little evaporation from the canner the amount of liquid should be decreased Add about 2 cups more liquid than desired in the finished product There...

Page 58: ...he amount and distribution of fat and bone toughness size and thickness of cut grade and cut of meat and the manner in which the meat fits into the canner Rolled roasts require a longer cooking time p...

Page 59: ...remaining ingredients Close cover securely Place pressure regulator on vent pipe and cook 10 minutes at 103 kPa 15 psi Let pressure drop of its own accord Serve sauce over spaghetti and sprinkle with...

Page 60: ...ped 1 green pepper chopped 4 cups tomato juice Heat oil in canner over medium heat Brown meat on both sides Add remaining ingredients Close cover securely Place pressure regulator on vent pipe and coo...

Page 61: ...water Heat oil in canner over medium heat Brown ribs on all sides Add remaining ingredients Close cover securely Place pressure regulator on vent pipe and cook for 40 minutes at 103 kPa 15 psi Let pr...

Page 62: ...water Season spareribs with salt pepper and paprika Heat oil in canner over medium heat Brown ribs on all sides Add onion Combine ketchup vinegar Worcestershire sauce chili powder celery seed and wat...

Page 63: ...Heat oil in canner over medium heat Brown pork chops on both sides Season with salt and pepper Add potatoes carrots and water Close cover securely Place pressure regulator on vent pipe and cook for 1...

Page 64: ...Add sauerkraut potatoes and onions Close cover securely Place pressure regulator on vent pipe and cook for 10 minutes at 103 kPa 15 psi Let pressure drop of its own accord 12 to 15 servings Lamb Stew...

Page 65: ...Pour water into canner Place cooking rack and chicken in canner Close cover securely Place pressure regulator on vent pipe and cook for 10 minutes at 103 kPa 15 psi Let pressure drop of its own accor...

Page 66: ...2 bay leaves 1 teaspoon dried thyme 1 teaspoon dried marjoram Heat oil in canner over medium heat and brown turkey Season with salt and pepper Add onion tomato sauce chicken broth Worcestershire sauc...

Page 67: ...ee times as much water as beans Soak 4 to 8 hours Drain Quick Method Clean and rinse beans cover with three times as much water as beans Bring beans to a boil and boil for 2 minutes Remove from heat c...

Page 68: ...utes Lentils brown green 3 5 minutes Lima Beans large 0 1 minutes Lima Beans baby 1 3 minutes Navy Beans pea 1 3 minutes Peas whole 6 9 minutes Pinto Beans 3 6 minutes Red Beans 3 6 minutes Soy Beans...

Page 69: ...ay leaves teaspoon dried thyme teaspoon dried rosemary teaspoon black pepper Salt as desired Soak beans according to instructions on page 67 Drain and discard liquid Add all ingredients except salt to...

Page 70: ...en stock according to the recipe Remove the pieces of meat If desired cut the meat into small pieces and use it in soup recipes Strain through several layers of cheesecloth Once the stock is prepared...

Page 71: ...d Place beans and remaining ingredients in canner Close cover securely Place pressure regulator on vent pipe and cook for 30 minutes at 103 kPa 15 psi Let pressure drop of its own accord Season to tas...

Page 72: ...surement to assure constant heat to produce uniform even textured products Consult each specific recipe for the cooking pressure The best results are obtained when 1 to 1 quart molds are used Any type...

Page 73: ...ressure drop of its own accord 12 servings Brown Bread 2 cups graham flour 2 cups corn meal 2 cups rye meal 2 teaspoons salt 2 teaspoons baking soda 1 cups light molasses 4 cups milk sweet or sour 2 c...

Page 74: ...nt pipe and cook for 50 minutes at 69 kPa 10 psi Let pressure drop of its own accord Bread Pudding 4 cups cubed dry bread 4 cups hot milk teaspoon salt 1 cup packed brown sugar 1 teaspoon ground cinna...

Page 75: ...uce 32 Salsa 33 52 Spaghetti Sauce without Meat 32 Spaghetti Sauce with Meat 33 Vegetables 34 Asparagus 35 Beans or Peas dry 35 Beans fresh lima 36 Beans fresh green etc 36 Beets 36 Carrots 37 Corn wh...

Page 76: ...England Boiled Dinner 63 Pork Chops 63 Pork Hocks 64 Pork Roast 63 Short Ribs of Beef 61 Spaghetti Meat Sauce 59 Swiss Steak 60 Spareribs barbecue 62 Spareribs sauerkraut 62 Virginia Ham 64 Poultry 6...

Page 77: ...___ Series ________ Date Purchased _______ Any maintenance required for this canner other than that described in the Care and Maintenance section of this book pages 19 to 22 should be performed by our...

Page 78: ...e the United States and Canada this limited warranty does not apply To obtain service under the warranty please call our Consumer Service Department We want you to obtain maximum enjoyment from using...

Page 79: ...79 01785 4033 017A CUL English weighted gauge induction canner indd 79 01785 4033 017A CUL English weighted gauge induction canner indd 79 12 13 19 10 34 AM 12 13 19 10 34 AM...

Page 80: ...inted in China Form 4033 017A 01785 4033 017A CUL English weighted gauge induction canner indd 80 01785 4033 017A CUL English weighted gauge induction canner indd 80 12 13 19 10 34 AM 12 13 19 10 34 A...

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