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♦ Liquid lost from jars during processing is caused by:

(1) packing the jars too solidly or overfilling them;
(2) an insufficient exhaust period;
(3) air being exhausted too vigorously during the 10-minute venting period;
(4) a variation or sudden reduction of pressure in the canner; or
(5) failing to tighten the screw bands according to the manufacturer’s

directions.

If liquid is lost during processing, do not open the jar to replace the liquid.

Loss of liquid will not cause spoilage, but the food above the liquid will

discolour. If at least half of the liquid is gone, place the jar in the refrigerator

and use the food within 3 days.

♦ Food spoilage or jars not sealing is caused by:

(1) failing to follow exact timetables and recipes;
(2) failing to wipe the sealing edge of the jar clean before placing the lid on;
(3) having foods, seeds, or grease lodged between the lid and the jar;
(4) using jars which are nicked, cracked, or have sharp sealing edges;
(5) failing to 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. Otherwise,

reprocess or freeze the food within 24 hours. Freeze or repack using new

lids. Reprocess for the full recommended processing time.

♦ Flat sour, a type of food spoilage, is caused by canning overripe food or

allowing precooked food to stand in the jar too long before processing. It

may be prevented by using fresh food and properly processing, cooling, and

storing food. Flat sour shows no indication of spoilage until the jar is opened.

Discard the contents.

♦ The black deposit sometimes found on the underside of a lid is caused by

tannins in the food or hydrogen sulfide liberated from the food by the heat of

processing. This does not indicate spoilage.

♦ Mold can form only in the presence of air. Therefore, the jars are not sealed

if mold is present. Discard the contents.

01785 4033-017A CUL English weighted gauge induction canner.indd 18

01785 4033-017A CUL English weighted gauge induction canner.indd 18

12/13/19 10:34 AM

12/13/19 10:34 AM

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Содержание Pressure Canner and Cooker

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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...

Страница 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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