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1. Combine all ingredients in a large saucepot adding hot pepper sauce if desired Bring mixture to a boil Reduce heat and simmer 10 minutes Ladle hot salsa into hot jars leaving inch headspace Adjust two piece caps Process 15 minutes using boiling water canning method described on pages 13 14 Yield about 6 pints Note When cutting or seeding hot peppers wear rubber gloves to prevent hands from being burned For boiling water canning information for fruits and tomatoes refer to page 7 For additional information and recipes consult the Ball Blue Book or visit www homecanning com Recipes provided by Alltrista Consumer Products Company marketers of Ball and Kerr home canning products Pressure Cooking in Your Pressure Canner Follow the step by step instructions beginning on page 15 for cooking in your pressure canner Prepare food according to direc tions in specific recipe The canner should never be filled over 7 full Many foods tend to expand when cooked If the canner is filled over full it is possible for food to expand enough to plug the vent pipe air vent cover lock and overpressure plug If all of these devices were to become blocked excess pressure would be unable to escape and would build up beyond safe control levels Therefore when cooking any food do not let any portion extend above the full level Rice and dried beans and peas expand during cooking When preparing these foods do not
2. Look alikes might not be of the same quality or function in the same manner To ensure that you are buying genuine PRESTO replacement parts look for the PRESTO trademark PRESTO canner replacement parts are available at Presto Au thorized Service Stations and may also be available at hardware stores and other retail outlets Parts may also be ordered on line at www GoPresto com In California canners in need of service may be delivered to your nearest Presto Authorized Service Station California residents seeking warranty or service information may call 1 800 877 0441 2003 by National Presto Industries Inc U S Patent No 4 162 741 PRESTO LIMITED WARRANTY This quality PRESTO appliance is designed and built to provide many years of satisfactory performance under normal household use Presto pledges to the original owner that should there be any defects in material or workmanship during the first twelve 12 years after purchase we will repair or replace it at our option Our pledge does not ap ply to normal wear and tear including scratches dulling of the polish or staining the repair or replacement of moving and or perishable parts such as the sealing ring dial gauge overpressure plug or air vent cover lock gasket or for any damage caused by shipping To obtain service under the warranty return this PRESTO product shipping prepaid to the PRESTO Factory Service Department California residents may d
3. 15 Place pressure regula cooking oil into any overheated pan could cause the oil to flare up Place meat in bottom of canner and sear until deep brown and crisp Do not fill canner over full Lower heat if necessary to prevent burning Brown meat thoroughly on all sides Season according to taste Remove canner from heat and allow to cool slightly If more than one food is to be prepared at the same time remove meat and place canning cooking rack in bottom of canner Then arrange meat and other foods on the rack Do not fill the canner over 7 full Add liquid according to recipe Always use at least 2 cups of liquid Look through the vent pipe to be certain it is open be fore closing the cover To clean the vent pipe draw a pipe cleaner or small brush through the opening Place cover on canner align ing the CLOSE V OPEN on the cover with the mark on the body handle and lock securely by turning in the direction indicated to close clockwise Cover handles must be centered directly over body handles Do not force beyond this position If the cover is difficult to lock at this point it is due to expansion of the canner from heating If this occurs remove cover and allow the canner to cool slightly Do not replace canner on burner until cover is in its fully closed position cover handles directly above body handles tor on vent pipe If the pressure regulator is not correctly positione
4. 2 servings PORK HOCKS WITH SAUERKRAUT AND POTATOES 9 Ibs pork hocks 2 quarts sauerkraut 4 cups water 2 onions chopped 2 teaspoons salt 12 potatoes halved 4 teaspoon pepper Place hocks water salt and pepper in canner Close cover securely Place pres sure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure Let pressure drop of its own accord Add sauerkraut onions and potatoes Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord 12 15 servings NEW ENGLAND BOILED DINNER 4 Ibs ham shank 12 carrots halved 4 cups water 1 cabbage cut in wedges 12 potatoes halved 1 teaspoon pepper 12 onions halved Place ham and water in canner Close cover securely Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure Let pressure drop of its own accord Add vegetables and pepper Close cover securely Place pres sure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure Let pressure drop of its own accord 12 servings LAMB STEW 3 tablespoons cooking oil 8 onions diced 6 lbs breast of lamb cut 2 tablespoons Worcestershire into 1 inch cubes sauce Salt and pepper 12 carrots cut in half 3 green peppers diced 2 cups water 19 Heat canner add oil and brown lamb well on all sides Season with salt and pepper Add green pepper onion Worcestershire sauce carrots and water Close cover
5. Bubbles often appear in the jar after it is removed from can ner because food is still boiling in jar Ordinarily bubbles do not appear once the product has been allowed to thoroughly cool Jar breakage during processing is caused by 1 Packing jar too solidly or overfilling 2 Weakened cracked jars 3 Jars touching bottom of canner 4 Lids improperly tightened 5 Use of jars other than Mason jars Liquid lost from jars during processing is caused by 1 Packing jars too solidly with food when processing 2 Filling jars too full 3 Too high a temperature or too high pressure 4 Variation or sudden lowering of temperature in the canner When processing food in glass jars pres sure regulator should not be taken off the vent pipe and cover should not be removed until air vent cover lock has dropped and pressure has been completely reduced 5 Failure to adjust jar lids according to manufacturer s directions The loss of liquid from jars during processing may be unat tractive but it will not interfere with the keeping qualities of the food as long as the jar was processed correctly and is sealed It is better to overprocess food than underprocess as overpro cessing will do little harm but underprocessing may result in spoilage and unsafe food Flat sour a type of food spoilage is caused by canning over ripe food or allowing precooked foods to stand in jar too long before processing It may be prevented by using
6. Most meats need only be wiped with a damp cloth Use lean meat for canning remove most of the fat Cut off gristle and remove large bones Cut into pieces convenient for canning Prior to processing all meat may be boiled broiled fried or roasted until rare Prepare a concentrated broth from the bones and meat trimmings This broth is excellent for precooking meat by boiling and for pouring over meat in Mason jars Meat should not be browned with flour nor should flour be used in the broth to make gravy for pouring over the packed meat Pack hot meat loosely leaving 1 inch head space in Mason jars Meats may be processed with or without salt If salt is desired use only pure canning salt Table salt contains a filler which may cause cloudiness in bottom of jar Use 2 teaspoon salt to each pint 1 teaspoon to each quart More or less salt may be added to suit individual taste If you are on a salt free diet salt may be omitted Follow step by step directions beginning on page 5 for canning procedure Process meats according to the following recipes When pressure canning at altitudes of 2 000 feet or below process according to specific recipe When canning at higher altitudes process according to the following charts Altitude chart for canning meat poultry fish seafood and soup Altitude Pints and Quarts 2 001 4 000 ft 12 lbs 12 Ibs 4 001 6 000 ft 13 Ibs 13 Ibs 6 001 8 000 ft 14 lbs 14 Ibs Proc
7. inch thick Salt and pepper 3 cups corn flake crumbs 4 eggs beaten 4 cup milk 4 cup cooking oil 2 cups water Season pork chops with salt and pepper Dredge with corn flake crumbs then dip in combined egg and milk and again in crumbs Heat canner add oil and brown pork chops on both sides Place cooking rack chops and water in canner Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord 18 servings SPARERIBS WITH BARBECUE SAUCE 10 Ibs spareribs cut into 2 cups catsup serving pieces 1 cup vinegar Salt and pepper 2 tablespoons Worcestershire Paprika sauce 3 tablespoons cooking oil 1 teaspoon chili powder 4 onions sliced 1 teaspoon celery seed Season spareribs with salt pepper and paprika Heat canner add oil and brown ribs on all sides Add onion Combine catsup vinegar Worcestershire sauce chili powder and celery seed pour over meat in canner Close cover securely Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure Let pressure drop of its own accord 12 15 servings LEG OF LAMB 2 legs of lamb 5 Ibs each 3 tablespoons cooking oil Salt and pepper 2 cloves garlic minced 3 cups water Heat canner add oil and brown lamb Add salt pepper garlic and water Close cover securely Place pressure regulator on vent pipe and COOK 50 MINUTES at 15 pounds pressure Let pressure drop of its own a
8. BACON 6 cups dried lima beans 1 Ib bacon diced 4 cup cooking oil 2 teaspoons salt 3 tablespoons salt Water Water Soak beans overnight in cooking oil salt and enough water to cover completely Drain and discard liquid Heat canner and brown bacon Add beans salt and enough water to well cover beans Do not fill canner over one half full Close cover securely Place pressure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure Let pressure drop of its own accord 12 15 servings LIMA BEAN POT 6 cups dried lima beans 1 green pepper diced cup cooking oil 1 cup chopped celery 3 tablespoons salt 6 cups tomato juice Water cup brown sugar 2 lbs pork sausages cut into 1 tablespoon salt Y inch pieces 1 tablespoon chili powder 3 onions chopped teaspoon cayenne pepper Soak beans overnight in cooking oil salt and enough water to cover completely Drain and discard liquid Heat canner and brown sausage Remove Pour off all drippings in excess of two tablespoons Saut onions green pepper and celery Add lima beans and sausage Add combined tomato juice brown sugar salt chili powder and cayenne pepper Mix well Do not fill canner over one half full Close cover securely Place pressure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure Let pressure drop of its own accord 12 15 servings SHRIMP JAMBALAYA 3 tablespoons cooking oil 1 cup water 2 cloves garlic 3 1 Ib cans tomatoes 2 cu
9. Prepare food according to the directions in specific recipe 1 The first step in pressure canning is to assemble the canning equipment Be sure your canner is thoroughly cleaned and working properly Before each canning sea son check the pressure gauge for accuracy see page 6 step 9 Also check the sealing ring overpressure plug and the rubber gasket of the air vent cover lock Replace these parts when they become hard deformed cracked worn pitted or unusually soft see page 7 step 11 Check Mason jars for nicks cracks and sharp edges Check bands for dents or rust Use only jars lids and bands in perfect condition so an airtight seal may be obtained Wash and rinse jars lids and bands Pour hot water into jars and set aside until needed Follow closure manufac turer s directions for bands and lids Select fresh firm food Sort food according to size Clean food thoroughly Prepare accord ing to recipe Fill hot Mason jars promptly with food and liquid to recommended level Allow 2 inch head space for fruits ALL vegetables and meats require inch head space due to expansion during pro cessing Work out air bubbles with a clean nonmetallic spatula Wipe sealing edge clean with a damp cloth Adjust caps according to closure manufacturer s direc tions Three quart water line 4 Place three quarts of boiling water canning rack and jars in canner To prevent water stains on jars add 2 table
10. Veal Recipes 18 Braised Veal 18 Gourmet Veal Steak 18 Roast Veal coisas tieram 18 Tangy Veal Chops 18 ENTREE RECIPES 18 19 Beef Goulash 18 Beek Stew menr aTa concourse 19 Boston Baked Beans 19 Chili Con Carne sesser tiis 19 Chop Suey sos csv dia dues 19 ENTREE RECIPES Cont Lamb Stew teene 19 Lima Bean Pot 19 Lima Beans with Bacon 19 Meat Cabbage Rolls 18 New England Boiled Dinner 19 Pork Chops with Vegetables 19 Pork Hocks with Sauerkraut and Potatoes 19 Shrimp Jambalaya 19 Spaghetti Meat Sauce 18 Spareribs and Sauerkraut 19 POULTRY RECIPES 20 Chicken Braised Whole 20 Chicken and Dumplings 20 Chicken Imperial 20 Chicken Marengo 20 Cornish Hens in White Wine 20 Plorida Duck occas eancaves 20 Hunter s Turkey 20 SOUP RECIPES 20 21 Brown Beef Stock 21 Chicken Stock 21 Clam Chowder 21 Navy Bea 3 4 ncea cs argued 21 Vegetables gasera a guceg anaes 20 DESSERT RECIPES 21 22 Bread Pudding 21 Brown Betty 2 5 6 0c sears 21 Brown Bread 22 CustaidS enean tes tie 21 English Plum Pudding 21 Rice Pudding srsicsccssiac 21 White Fruit Cake 22 Service and Parts Information If you have any questions r
11. and boil 10 to 15 minutes before tasting or using Many times odors that cannot be detected in the cold product will become evident by these methods If after boiling food does not smell or look right discard it without tasting MASON JARS While there are many styles and shapes of glass jars on the market only Mason jars are recommended for home canning Mason jars are available in pint pint and quart capacities with threads on which a cap may be screwed See the chart below for the jar capacity of your canner Ad ditional information may be obtained from the manufacturers of Mason Jars CLOSURES FOR MASON JARS The two piece metal cap consists of a flat metal lid held in place with a screw band A rubber compound on the underside of the lid forms a seal during processing Follow the closure manufacturer s direc tions for using the two piece cap and for testing for a proper seal If the closure has not sealed completely reprocess or use the food immediately Refer to the closure manufacturer s directions for additional information CANNER JAR CAPACITIES MAXIMUM CAPACITY MODEL NO beginning with PINT 1 PINT 1 QUART 0175 24 up to 10 7 0178 24 up to 20 T Please note To double deck pint and half pint jars see page 13 How to Pressure Can Foods IMPORTANT Read carefully Do not attempt to use your canner before reading these instructions Follow these step by step instructions for pressure canning in your canner
12. apricots If peeled apricots are desired dip 1 minute in boiling water then in cold water and peel Cut apricots in halves and remove pits Place apricots in an ascorbic acid solution 1 teaspoon ascorbic acid to gallon water to prevent darkening during preparation Drain well Heat apricots through in a very light light or medium syrup or water see page 7 Pack hot apricots in clean hot Mason jars leaving inch head space Cover with boiling syrup or water leaving 4 inch head space Adjust jar lids Pressure canning process at 6 pounds pressure pints and quarts 10 minutes For processing above 2 000 feet altitude see page 7 for recommended pounds of pressure Boiling water canning process pints 20 minutes and quarts 25 minutes For processing above 1 000 feet altitude see page 7 for recommended time BERRIES EXCEPT STRAWBERRIES Wash firm berries carefully removing caps and stems Heat berries in boiling water for 30 seconds and drain Pack hot ber ries in clean hot Mason jars leaving 2 inch head space Cover with boiling syrup or water leaving 4 inch head space Adjust jar lids Pressure canning process at 6 pounds pressure pints and quarts 8 minutes For processing above 2 000 feet altitude see page 7 for recommended pounds of pressure Boiling water canning process pints and quarts 15 minutes For processing above 1 000 feet altitude see page 7 for recom mended time CHERRIES Wash cherries and re
13. fill the canner over full Always pre soak dried beans and peas overnight in oil salt and water see page 19 Never pressure cook applesauce cranberries rhubarb pearl barley split peas oatmeal or other cereals dried soup mixes or foods such as noodles macaroni or spaghetti These foods tend to foam froth and sputter and may block the vent pipe If the vent pipe becomes clogged the pressure regulator will not rock and pressure cannot be released normally When excess pressure builds up in the canner the overpressure plug will be forced out of its cover opening releasing the excess pressure If the overpressure plug is ever forced out of its cover opening due to excess pressure while cooking or canning it is important to call the Consumer Services Department at 1 800 877 0441 Do not attempt to replace the overpressure plug The canning cooking rack can be used to hold foods above the liquid level This will allow cooking several different foods at the same time without an intermingling of flavors When a natural blending of flavors is desired do not use the can ning cooking rack When cooking two or more foods at the same time choose those which require the same length of cooking time The length of cooking time for a specific food varies greatly with the thickness of the food For example a inch thick slice of potato will be done in 3 minutes whereas a inch thick slice of potato will be done in 5 minutes For foods
14. it will be necessary to assemble the dial gauge properly and attach it to the canner cover see page 3 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 care fully remove and package the gauge and send it to the Presto Consumer Service Department See Service Information on page 23 An accurate gauge is necessary to help prevent food spoilage and possible food poisoning 2 PRESSURE REGULATOR The pressure regulator is a solid one piece unit Pressure readings on the pres sure canner are registered only on the pressure gauge see above and can be controlled and maintained by adjusting heat settings 3 VENT PIPE The pressure regulator fits over the vent pipe and allows excess pressure to be released 4 AIR VENT COVER LOCK The air vent cover lock automatically vents or exhausts air from the canner and acts as a visual indication of pressure in the canner The small gasket must be in place for the air vent cover lock to seal completely 5 LOCKING BRACKET SA The locking bracket on the inside of the canner body e
15. less liquid the next time you prepare the recipe When pressure cooking at high altitudes cooking time should be increased 5 for every 1000 feet above the first 2000 feet Following this rule the time would be increased as follows 3000 5 5000 15 7000 25 4000 10 6000 20 8000 30 RZ If you have questions on recipes or timetables write to Home Economics Department National Presto Industries Inc 3925 22 NorthHastings Way Eau Claire Wisconsin54703 3703 phone 1 800 368 2194 e mail contact GoPresto com Inquiries will be answered promptly by letter phone or email Recipe Index PRESSURE CANNING RECIPES FRUITS AND TOMATOES 7 INP PIES disused inia a asec 7 Apple Sauce 05 46 canes 7 APTICOlS 6 s swg dies ene ea aed 8 BEES shit acien ad foes 8 Cherries cane cosceii oa missant 8 PEACHES asp asa en EER 8 PEARSE nt eit vera ETRA 8 PHS 5565 a5 5 arredi akina 8 RAW any ea rI EAER 8 TOMBIOES sc eacsen dees ee dans 8 JUICE AND SAUCE 9 Tomato Juice esso srecan 9 Tomato Sauce ssrsorississsa 9 VEGETABLES 9 ASPaTagus oseanen tisna ssa 9 Beans Snap 05 9 BOGS pace bbe etee Seek eed eas 9 CANTO aa baad ens 10 Corn Whole Kernel 10 CCBNS ocho ards a ad 0 00 oo 10 Lima Beans 10 Mushrooms 10 VEGETABLES Cont OKTA EEE ES 10 Peas GIEN onanio ia a 10 Potatoes New Whole 10 Squash e le
16. meat Close cover securely Place pressure regulator on vent pipe and COOK 35 MINUTES at 15 pounds pressure Let pressure drop of its own accord Thicken gravy if desired 5 8 servings BRAISED BEEF 3 cups water 1 cup diced turnips 1 cup diced carrots 3 onions chopped 1 cup chopped celery 6 slices salt pork 9 Ibs boneless beef round or rump roast Salt and pepper Flour Heat canner and brown salt pork Season roast with salt and pepper dredge in flour Brown roast well on all sides Add water and vegetables Close cover securely Place pressure regulator on vent pipe and COOK 40 MINUTES at 15 pounds pressure Let pressure drop of its own accord 15 18 servings SWISS STEAK 12 Ibs round steak 1 inch thick 4 tablespoons cooking oil cut into serving pieces 2 onions chopped 1 cup flour 1 green pepper chopped Salt and pepper 4 cups tomato juice Season flour with salt and pepper pound flour into meat Heat canner add oil and brown meat on both sides Add remaining ingredients Close cover securely Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure Let pressure drop of its own accord 24 servings 17 SHORT RIBS OF BEEF 10 Ibs beef short ribs 1 green pepper chopped cut into serving pieces 2 cups tomatoes 3 tablespoons cooking oil 2 tablespoons salt 3 onions chopped 1 teaspoon pepper 1 cup chopped celery 2 cups water Heat canner add oil and brown ribs on all sides Add remain
17. minced green pepper 2 tablespoons salt 2 cups tomato sauce Water 2 whole cloves 3 Ibs ham bone or shank Salt and pepper 2 onions chopped 3 quarts water 4 carrots sliced Soak beans overnight in vegetable oil salt and water to cover completely Drain and discard liquid Place beans and all remaining ingredients in canner Close cover securely Place pressure regulator on vent pipe and COOK 30 MINUTES at 15 pounds pressure Let pressure drop of its own accord 12 15 servings CLAM CHOWDER 1 Ib salt pork cubed 6 cups water 4 onions minced 2 cups diced potatoes 4 cups corn 2 tablespoons salt Pepper 4 quarts clams minced 4 quarts hot milk cup butter Heat canner and brown salt pork Add vegetables water salt and pepper Close cover securely Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 pounds pressure Let pressure drop of its own accord Add clams and boil without cover for 2 minutes Additional cooking will toughen clams Add milk and butter 6 servings BROWN BEEF SOUP STOCK 3 tablespoons cooking oil 4 Ibs beef cubed 3 quarts water 1 cup sliced onion 1 cup diced carrots 1 cup chopped celery 1 cup diced turnips 2 tablespoons parsley flakes 1 bay leaf 1 tablespoon salt Heat canner add oil and brown beef Add remaining ingredients Close cover securely Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure Let pressure drop of its own accord
18. or water leaving 1 inch head space Adjust jar lids Process at 11 pounds pressure Pints 75 minutes and Quarts 90 minutes For processing above 2 000 feet altitude see chart in previous column for recommended pounds of pressure Pressure Canning Poultry Pressure canning is the only safe method for canning poul try Cut poultry into convenient pieces for packing and precook until medium done or until pieces when cut show almost no pink color at the bone Precook by boiling in water or in a concentrated broth for more flavor Make broth from bones and bony pieces neck back and wing tips Pack hot meat in clean hot Mason jars leaving inch head space Do not pack food tightly Poultry may be processed with or without salt If salt is desired use only pure canning salt Table salt contains a filler which may cause cloudiness in bottom of jar Use 4 teaspoon salt to each pint 1 teaspoon to each quart If you are on a salt free diet salt may be omitted Follow step by step directions beginning on page 5 for canning procedure Process poultry according to the following recipes CANNING RECIPES POULTRY CUT UP POULTRY Cut poultry into serving size pieces If desired remove bone Boil steam or bake poultry slowly to medium done Poultry is medium done when pink color in center is almost gone Pack hot poultry loosely in clean hot Mason jars leaving 1 inch head space Cover poultry with boiling broth or water leavi
19. peas or soup mixes with dried veg etables because they have a tendency to foam froth and sputter and could clog the vent pipe See page 15 The canner quickly transfers natural flavor and nutrients from the meat into the broth Prepare either the Brown Beef Soup Stock or the Chicken Soup Stock according to the recipe Remove the pieces of meat If desired cut into small pieces and use in soup recipes Strain through several layers of cheese cloth Once the stock is prepared serve it as a consomm or use it to prepare delicious soups FOR SOUP RECIPES DO NOT FILL CANNER OVER ONE HALF FULL COOKING RECIPES SOUP VEGETABLE SOUP 4 lbs soup meat 4 cups canned or fresh 2 quarts water tomatoes 6 carrots diced 1 cup diced celery 6 potatoes diced 4 onions sliced 2 cups canned lima beans 1 tablespoon salt Place all ingredients in canner Close cover securely Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pres sure Let pressure drop of its own accord 12 15 servings CHICKEN SOUP STOCK 4 lbs chicken cut into serving 1 cup diced carrots pieces 2 onions chopped 4 quarts water 1 tablespoon salt 1 cup diced celery Place all ingredients in canner Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord Strain stock 12 15 servings NAVY BEAN SOUP 4 cups dried navy beans 4 ribs celery sliced Y cup vegetable oil Y cup
20. pressure drop of its own accord Remove ham Sprinkle with sugar and dot with cloves Brown in a hot oven 15 18 servings HAM SLICES 4 tablespoons cooking oil 4 slices ham 1 inches thick Cloves if desired 2 cups water Heat canner add oil and sear ham on all sides Stud ham with cloves if desired Place cooking rack ham and water in canner Close cover securely Place pres sure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure Let pressure drop of its own accord 12 15 servings PORK ROAST 2 onions sliced 3 cups water 6 lbs pork roast 2 tablespoons cooking oil Salt and pepper Heat canner add oil and brown roast well on all sides Season with salt pepper and sliced onion add water Close cover securely Place pressure regulator on vent pipe and COOK 60 MINUTES at 15 pounds pressure Let pressure drop of its own accord 12 15 servings LEMON PORK CHOPS 20 pork chops inch thick 4 cup cooking oil 20 lemon slices 4 onions cut into rings 1 tablespoon salt 1 teaspoon pepper 2 cups catsup 2 cups water Heat canner add oil and brown pork chops on both sides Top each chop with a lemon slice Add onion salt and pepper Combine cat sup and water pour over chops Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pres sure Let pressure drop of its own accord Serve chops with the sauce 20 servings BREADED PORK CHOPS 18 pork chops
21. sides to seal in natural juices To readily brown meat without sticking heat canner add oil and brown meat well see page 15 Meat recipes are cooked at 15 pounds pressure Many factors determine the length of cooking time for meats So it is possible to give only general rules for required cooking time Cooking time depends on the 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 per pound than roasts with bone Short chunky roasts take longer to cook than long flat roasts Because of the difference in thickness a small thick roast requires a longer cooking time per pound than a heavier flat roast During cooking if excess liquid is lost meat may burn Liquid may be lost due to 1 Failure to add sufficient water 2 Failure to close cover immediately after adding water 3 Leakage from worn sealing ring 4 Cooking with pressure regulator rocking violently After pressure cooking time is completed serving size pieces of meat may be quick cooled However when cooking a roast cut of meat pressure must drop of its own accord to be sure that pressure is reduced both within the roast and the canner After cooking if more crispness is desired place meat under a broiler 1 to 3 minutes If gravy is desired stir 2 to 4 tablespoons of flour or cornstarch into cup cold wa
22. surface may be kept bright and shiny by cleaning with a good silver polish or simply by washing with soap and water Iron and various minerals in water and foods may darken the inside of the canner but this dis coloration will in no way affect food cooked These stains may be removed by using a solution of water and cream of tartar For each quart of water use one tablespoon cream of tartar Pour enough solution into the canner to cover the discoloration do not fill over full then close cover securely Place regulator on vent pipe and heat until 15 pounds pressure is reached Remove canner from heat allow canner to stand two to three hours Remove regula tor open canner and empty contents Scour thoroughly with a soap impregnated steel wool cleaning pad wash rinse and dry Due to the acidic nature of the water sup ply in some areas deterioration of the interior surface of the canner body may occur To minimize this effect thoroughly scour the inside of the canner body with an abrasive cleanser at least once a year 2 Each time the canner is washed remove the sealing ring and wash in warm sudsy water rinse dry and replace in cover 3 The air vent cover lock may be removed for occasional cleaning or for replacing the small gasket see page 3 Wash all parts in warm sudsy water Use a soft cloth or small nylon brush to clean the cover hole The small gas ket must be in place when reassembling the air vent cover lock
23. telling us when food is no longer fit to eat There are four basic agents of food spoilage enzymes mold yeast and bacteria Canning interrupts the natural spoilage cycle so food can be preserved safely Molds yeast and enzymes are destroyed at temperatures below 212 F the temperature at which water boils except in mountainous regions Therefore boiling water processing is sufficient to destroy those agents Bacteria however are not as easily destroyed The bacteria Clostridium botulinum produces a spore that makes a poison ous toxin which causes botulism This spore is not destroyed at 212 F In addition the bacteria thrive on low acids in the absence of air For a safe food product low acid foods need to be processed at 240 or higher temperatures only achieved with a pressure canner In pressure canning some of the water in the pressure canner is converted to steam which creates pressure within the can ner As pressure increases temperature increases 5 pounds pressure 228 F 10 pounds pressure 240 F 15 pounds pres sure 250 F This pressurized heat destroys the potentially harmful bacterial spores As the jars cool a vacuum is formed sealing the food within and preventing any new microorgan isms from entering and spoiling the food As a safeguard against using canned foods which may be affected with spoilage that is not readily detected pour all low acid foods meats and vegetables into a saucepan
24. 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 Adjusting two piece metal caps firmly tight means as tight as the hand can conveniently screw the band Do not use undue exertion or wrenches It is not necessary for the liquid on canned meats to congeal The liquid will congeal only when there is a large amount of gelatin from cartilage or connective tissue present The loss of color from beets during canning is usually due to the variety of beets used or beets that are too old If pos sible 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 or oxidation which means that the heat of cooking or processing was not applied long enough or the temperature used was not high enough to render the enzyme inactive or expel the air from the jar The remedy is to exhaust jars thoroughly for 7 to 10 minutes when canning 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 pint jars to reach the m
25. water Do not submerse the cover in water or let the gauge come in contact with any liquid The inside mechanism of the gauge may be damaged if it is submersed or if water is allowed to run over it Scrub the sealing ring groove to remove the manufacturing oils 5 Reinsert the air vent cover ret lock making sure the Cover small gasket is in place Pin as shown Fig B Cup Smal Gasket 6 Reinsert the overpressure plug by pushing the domed side of the plug into the opening from the underside of the cover until the bottom edge is fully and evenly seated against the underside of the cover Fig C When the overpressure plug is properly installed the Top Fig C word TOP will be visible on the overpressure plug Overpressure Cover when viewing the outside Pius Indented Portion of the cover Replace the sealing ring in the sealing ring groove mak ing certain to fit the ring under the stop tab located on the inside rim of the cover Fig D The sealing ring is prelubricated therefore do not apply cooking oil to it If necessary to help make the cover easier to open and close a very light coating of cooking oil may be applied to the underside of the body lugs Fig E IMPORTANT Never oil the sealing ring Cooking oil will swell and soften the sealing ring reducing the usable life and require frequent replacement The cover should open and close easily when following the instructions in the next column Fig J
26. 3 16 ounce cans kidney beans 6 lbs ground beef drained and rinsed 4 onions chopped 2 tablespoons salt 2 green peppers chopped 2 teaspoon cayenne pepper 2 cloves garlic minced 2 tablespoons chili powder 1 16 ounce can tomato sauce 1 cup water 3 16 ounce cans tomatoes Heat canner Add oil and brown beef breaking it apart to assure even browning Add onions green pepper garlic and brown lightly Add remaining ingredients Close cover securely Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure Let pressure drop of its own accord 18 20 servings PORK CHOPS WITH VEGETABLES 3 tablespoons cooking oil 2 cups water 15 pork chops inch thick 15 potatoes Salt and pepper 15 carrots Heat canner add oil and brown pork chops on both sides Season with salt and pepper Add water potatoes and carrots Close cover securely Place pressure regulator on vent pipe and COOK 10 to 12 MINUTES at 15 pounds pressure Let pressure drop of its own accord 5 servings SPARERIBS AND SAUERKRAUT 6 lbs spareribs cut into 3 quarts sauerkraut serving pieces 3 tablespoons brown sugar 3 tablespoons cooking oil 2 cups water Salt and pepper Heat canner add oil and brown ribs on both sides Season with salt and pepper Place sauerkraut over ribs and sprinkle with brown sugar Add water Close cover securely Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure Let pressure drop of its own accord
27. 4 The overpressure plug can be removed for cleaning by pushing it out of its opening from the top of the cover After cleaning reinsert the plug by pushing the domed side of the plug into the opening from the underside of the cover until the bottom edge is fully and evenly seated against the underside of the cover When the overpressure plug is properly installed the word TOP will be visible on the overpressure plug when viewing the outside of the cover The indented portion of the overpressure plug is visible when the underside of the cover is viewed Overpressure Plug Cover Top A Indented Portion a i If the overpressure plug is ever forced out of its cover opening due to excess pressure while cooking or canning itis important to call the Consumer Services Department at 1 800 877 0441 Do not attempt to replace the over pressure plug When your Pressure Canner is not in use invert the cover on the canner body and store in a dry place Storing the canner with the cover locked on may cause unpleasant odors and may deform the sealing ring To ensure safe operation and satisfactory perfor mance replace the overpressure plug every time you replace the sealing ring or sooner if it becomes hard de formed cracked worn or pitted Replace the sealing ring and overpressure plug at least every three years Failure to follow these instructions could result in bodily injury or property damage Ifthe canner body or cov
28. Cover Stop Tab Fig D Cooking Oil Here Sealing Ring in Sealing Ring Fig E Groove Attach the dial gauge to the canner cover To do this remove the nut and metal washer from the threaded end of the dial gauge leaving Fig F the rubber washer in place From the top of the cover insert threaded end of gauge through the hole in the center of the cover until metal base Z Base rests on cover While holding the gauge in place carefully Washer turn cover over and place p ee metal washer then nut on Nut E 5 threaded end of gauge and kan tighten Fig F Eine BONOT OPERATE ONTA YON BAVE REAS BAST RUCTONS Be sure the vent pipe is open before each use by holding the cover up to the light and looking through the vent pipe Fig G If the vent pipe is blocked excess pressure cannot be released through it Pressure may then build to unsafe levels Pressure will con tinue to build until the overpressure plug is forced out of its cover open Fig H G ing Therefore clean the vent pipe with a small brush or pipe cleaner if it is blocked Fig H The correct pressure for canning and cooking is indicated by the pressure dial gauge Fig I Pres pig 1 sure is indicated on the gauge which registers the pressure inside the unit at all times The pointer will move across the dial as pres sure is developed or reduced within the canner The pressure regulator is designed to rock only at 15 po
29. D Blue Mackerel Salmon Steelhead Trout and other fatty fish except tuna Clean fish thoroughly filet large fish or leave small pan fish whole Cut into container length pieces Pack with skin side of fish to the outside of the Mason jar leaving inch head space DO NOT ADD LIQUIDS Adjust jar lids Process at 11 pounds pressure Pints 100 minutes For process ing above 2 000 feet altitude see page 11 for recommended pounds of pressure CLAMS WHOLE OR MINCED Keep clams on ice until ready to can Scrub shells thoroughly and rinse steam 5 minutes and open Remove clam meat Col lect and save clam juice Wash clam meat in salted water using 1 teaspoon of salt for each quart of water Rinse and cover clam meat with boiling water containing 2 tablespoons of lemon juice or teaspoon of citric acid per gallon Boil 2 minutes and drain To make minced clams grind clams with a meat grinder or food processor Fill jars loosely with pieces leaving inch head space 12 and add hot clam juice and boiling water if needed leaving 1 inch head space Adjust jar lids Process at 11 pounds pressure Half pints 60 minutes and Pints 70 minutes For processing above 2 000 feet altitude see page 11 for recommended pounds of pressure CRAB Place crabs in ice water 1 to 2 minutes Separate claws from body remove waste portions and wash thoroughly Place bodies and claws in water containing cup lemon juice and 2 tablespoons of salt per g
30. MA BEANS Shell and wash young tender beans thoroughly Raw Pack Pack raw lima beans loosely in clean Mason jars For small beans leave inch head space in pint jars 1 4 inches head space in quart jars For large beans leave inch head space in pint jars 1 4 inches head space in quart jars Hot Pack Cover beans with boiling water and bring to a boil Pack hot beans loosely in clean hot Mason jars leaving 1 inch head space Cover with boiling water leaving 1 inch head space Adjust jar lids Process at 11 pounds pressure Pints 40 minutes and Quarts 50 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure 10 MUSHROOMS Trim stems and discolored parts of mushrooms Soak mushrooms in cold water for 10 minutes to remove soil Wash in clean water Leave small mushrooms whole cut larger ones in halves or quar ters Cover with water in a saucepan and boil 5 minutes Pack hot mushrooms in clean hot Mason jars leaving 1 inch head space For better color add 1 teaspoon of ascorbic acid powder or a 500 milligram tablet of vitamin C Cover with boiling water leaving inch head space Adjust jar lids Process at 11 pounds pressure Half pints and Pints 45 minutes For processing above 2 000 feet altitude see page 9 for recom mended pounds of pressure OKRA Wash and trim young tender okra pods Remove stem without cut ting into pods if okra is to be canned whole If d
31. PRESTO Pressure Canner and Cooker Instructions and Recipes Table of Contents Important Safeguards eee cece eee eee 1 Getting Acquainted 0 cece ee eee eens 1 Before Using Canner for the First Time 2 How to Use Your Canner e eee eeeeee 3 Pressure Canning c cece ee cee eeeevees 4 How to Pressure Can Foods 0e000 4 Care and Maintenance eee ee eeeeee 6 Canning Fruits and Tomatoes 000 7 Pressure Canning Vegetables 008 9 Pressure Canning Meat eee eee eeeee 11 Pressure Canning Poultry 0000 11 Pressure Canning Fish and Seafood 12 Pressure Canning Soups eceeceeeeees 12 Helpful Hints for Pressure Canning 13 How to Can Foods Using Boiling Water Method 13 Pressure Cooking in Your Pressure Canner 14 How to Pressure Cook Foods 0000 15 Pressure Cooking Meat 0c cee eeeeeee 16 Pressure Cooking Entrees eeeeeee 18 Pressure Cooking Poultry ee0e0 20 Pressure Cooking Soups 0eceececeeees 20 Pressure Cooking Desserts 00ee000 21 Helpful Hints for Pressure Cooking 22 Recipe Index oo eiccd ctw eeve thet aae sweet ae sien 22 Replacement Parts ccccccecccccecescces 23 Service Information cece cece ee eeeee 23 Warranty 5c aed
32. Strain stock 12 15 servings Pressure Cooking Desserts Your canner offers a shortened method for preparing steamed breads and desserts Actually the cooking time can be counted in minutes instead of hours You will find too that your canner is easier to use than the ordinary steamer because its pressure regulator acts as a means of measurement to assure constant heat to produce uniform even textured products Consult specific recipes for cooking pressure Best results are obtained when 1 to 1 quart molds are used Any type of mold is satisfactory metal glass earthenware tin food cans Remember never fill molds over two thirds full this extra top space is to allow ample space for rising If molds used do not have a cover aluminum foil or several thicknesses of wax paper should be tied securely over the top to prevent condensed moisture from falling into mold Because the first part of the cooking period is steaming time which permits foods to rise at least three quarts water should be poured into the bottom of canner to allow for evaporation Adjust heat to allow a moderate flow of steam from the vent pipe DO NOT FILL CANNER OVER TWO THIRDS FULL 21 COOKING RECIPES DESSERTS BROWN BETTY 2 cups dry bread crumbs 9 apples peeled cored and 2 cup sugar sliced Y cup melted butter 1 quart water 1 teaspoon cinnamon 1 lemon juice and rind Combine crumbs sugar cinnamon lemon juice and grated rind Place alter
33. UMPKIN AND WINTER SQUASH Wash remove seeds cut into 1 inch slices and peel Cut flesh into 1 inch cubes Boil 2 minutes in water Pack hot squash cubes loosely in clean hot Mason jars leaving inch head space Cover with boiling water leaving inch head space Adjust jar lids Process at 11 pounds pressure Pints 55 and Quarts 90 minutes For processing above 2 000 feet altitude see page 9 for recom mended pounds of pressure SWEET POTATOES Wash sweet potatoes Boil or steam just until skins slip off eas ily 15 to 20 minutes Remove skins and cut into pieces Pack hot sweet potatoes in clean hot Mason jars leaving inch head space Cover with boiling water leaving 1 inch head space Adjust jar lids Process at 11 pounds pressure Pints 65 minutes and Quarts 90 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure Pressure Canning Meat Pressure canning is the only safe method for canning meat All meat should be handled carefully to avoid contamination from the time of slaughtering until the products are canned Animals should be correctly slaughtered canned promptly or kept under refrigeration until processed If you slaughter your own meat contact your local county agricultural agent for complete infor mation on slaughtering chilling and aging the meat Keep meat as cool as possible during preparation for canning handle rapidly and process meat as soon as it is packed
34. above 1 000 feet altitude see page 7 for recommended time PEARS Wash pears Peel cut in half and core Slice pears if desired Place pears in an ascorbic acid solution 1 teaspoon ascorbic acid to gallon water to prevent darkening during preparation Drain well Heat pears through in very light light or medium syrup or water see page 7 Pack hot pears in clean hot Mason jars leaving 4 inch head space Cover with boiling syrup or water leaving 4 inch head space Adjust jar lids Pressure canning process at 6 pounds pressure pints and quarts 10 minutes For processing above 2 000 feet altitude see page 7 for recommended pounds of pressure Boiling water canning process pints 20 minutes and quarts 25 minutes For processing above 1 000 feet altitude see page 7 for recommended time PLUMS Wash firm ripe plums Remove stems If plums are to be canned whole prick each side with a fork Freestone varieties may be cut in halves and pitted Heat plums to boiling in very light light or medium syrup see page 7 Boil 2 minutes Pack hot plums in clean hot Mason jars leaving 2 inch head space Cover with boiling syrup or water leaving 2 inch head space Adjust jar lids Pressure canning process at 6 pounds pressure pints and quarts 10 minutes For processing above 2 000 feet altitude see page 7 for recommended pounds of pressure Boiling water canning process pints 20 minutes and quarts 25 minutes For processi
35. allon Simmer 20 min utes Cool in cold water drain and remove meat from shells Soak meat 2 minutes in cold water containing 2 cups lemon juice or 4 cups of white vinegar and 2 tablespoons of salt per gallon Drain and remove excess moisture Pack loosely into clean hot Mason jars leaving inch head space For each 4 pint add 4 teaspoon citric acid or 2 tablespoons lemon juice and cover with boiling water leaving 1 inch head space Adjust jar lids Process at 11 pounds pressure Half pints 70 minutes and Pints 80 minutes For processing above 2 000 feet altitude see page 11 for recommended pounds of pressure TUNA Clean fish thoroughly Place fish belly side down on a rack in the bottom of a large baking pan Precook fish at 350 for 1 hour Refrigerate cooked fish overnight to firm the meat Remove skin and backbone Cut meat in pieces inch shorter than Mason jars and pack solidly Fill jars with hot cooking oil or boiling water leaving inch head space Adjust jar lids Process at 11 pounds pressure Half pints and Pints 100 min utes For processing above 2 000 feet altitude see page 11 for recommended pounds of pressure Pressure Canning Soups Pressure canning is the only safe method for canning soups Soup or soup stock is quickly and easily canned Soup should always be cooked ready for serving then poured into clean hot Mason jars leaving inch head space Generally vegetable soups are more satisfactory
36. ation of your pressure canner it is recommended that the overpressure plug be replaced whenever the sealing ring is replaced Any maintenance required for this product other than nor mal household care and cleaning should be performed by the Presto Factory Service Department see page 23 Canning Fruits and Tomatoes Foods high in acidity 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 canning 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 prepared To prevent the darkening place fruit in an ascor bic 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 Sugar is used for flavor It is not used in a high enough concentration to act as a preservative 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 sugar substitutes follow package instruc tions The amount of sugar desirable to use in preparing syrups will depend upon the tartness of the
37. aximum capacity of your canner as shown in the chart on page 4 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 the Presto Consumer Service Department See page 23 for address How to Can Foods Using Boiling Water Method 1 2 Place cooking canning rack on bottom of canner Fill canner halfway with water Preheat water to 140 F for raw packed foods and to 180 F for hot packed foods Remove overpressure plug and pressure regulator from can ner cover and set aside Use jar lifter to place filled jars with lids and rings fastened according to manufacturer s directions on cooking canning rack in canner Check water level Add more boiling water if needed so the water level is at least 1 inch above jar tops Turn heat to its highest setting until water boils vigor ously 7 Look through the vent pipe on the canner cover to be certain it is open before placing cover on canner To clean the vent pipe draw a pipe cleaner or small brush through the open ing 8 Place cover on canner aligning the V on the cover with the mark on the body handle and lock securely by turning in the direction indicated to close the cover clockwise Cov
38. bic acid to 1 gallon water to prevent darkening during preparation Drain well Boil apples in a thin syrup or water for 5 minutes Pack hot apples in clean hot Mason jars leaving 2 inch head space Cover apples with hot syrup or water leaving inch head space Adjust jar lids increase processing time 5 minutes increase processing time 10 minutes increase processing time 15 minutes Pressure canning process at 6 pounds pressure pints and quarts 8 minutes For processing above 2 000 feet altitude see chart above for recommended pounds of pressure Boiling water canning process pints and quarts 20 minutes For processing above 1 000 feet altitude see chart above for recommended time APPLESAUCE Wash peel and core apples If desired slice apples into ascor bic acid solution 1 teaspoon ascorbic acid to 1 gallon water to prevent browning Drain well Place slices in a pan Add 4 cup water Cook until apples are tender Press through food mill or sieve Sweeten to taste Reheat and pack hot applesauce in clean hot Mason jars leaving 4 inch head space Adjust jar lids Pressure canning process at 6 pounds pressure pints 8 minutes and quarts 10 minutes For processing above 2 000 feet altitude see page 7 for recommended pounds of pressure Boiling water canning process pints 15 minutes and quarts 20 minutes For processing above 1 000 feet altitude see page 7 for recommended time APRICOTS Wash well ripened firm
39. ccord 20 24 servings CHINESE PINEAPPLE LAMB 6 lbs boneless lamb cut into 3 cups beef stock 1 2 inch cubes 2 16 ounce cans bean sprouts 4 cup cooking oil drained 2 cups chopped onion 4 20 ounce cans pineapple 4 cups sliced celery chunks drained 4 3 ounce cans mushrooms 3 tablespoons cornstarch Salt and pepper A cup soy sauce Heat canner add oil and brown meat Add onion and celery brown lightly Add mushroom liquid seasoning and beef stock Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pres sure Let pressure drop of its own accord Add bean sprouts pineapple and mushrooms Blend cornstarch and soy sauce and stir into mixture Cook until thickened stirring carefully If desired serve over chow mein noodles or steamed rice 20 24 servings VEAL ROAST 9 Ibs veal roast Salt and pepper Flour 3 tablespoons cooking oil 2 bay leaves 2 cups water Season meat and dredge with flour Heat canner add oil and brown meat well on all sides Place cooking rack and roast in canner Add bay leaves and water Close cover securely Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure Let pressure drop of its own accord 15 18 servings GOURMET VEAL STEAK 12 Ibs veal round steak cut into serving pieces 4 cup cooking oil 2 tablespoons salt 1 teaspoon pepper 2 lemons thinly sliced 2 chicken bouillon cubes 1 cup boiling water 1 cup sher
40. ck Pack raw beans tightly in clean Mason jars leaving 1 inch head space Hot Pack Cover beans with boiling water and boil 5 minutes Pack hot beans loosely in clean hot Mason jars leaving 1 inch head space Cover with boiling water leaving inch head space Adjust jar lids Process at 11 pounds pressure Pints 20 minutes and Quarts 25 minutes For processing above 2 000 feet altitude see chart above for recommended pounds of pressure BEETS Trim tops of young tender sweet beets leaving 1 inch of stem Leave stem and top of root to prevent bleeding and loss of color Wash thoroughly Cover with boiling water and boil 15 to 25 minutes or until skins slip off easily Remove skins stems and roots Small beets may be left whole Cut medium or large beets into 4 inch cubes or slices halve or quarter very large slices Pack hot beets in clean hot Mason jars leaving 1 inch head space Cover with boiling water leaving inch head space Adjust jar lids Process at 11 pounds pressure Pints 30 minutes and Quarts 35 minutes For processing above 2 000 feet altitude see chart above for recommended pounds of pressure CARROTS Wash thoroughly and scrape young tender carrots Carrots may be left whole sliced or diced Raw Pack Pack raw carrots tightly in clean Mason jars leaving inch head space Hot Pack Cover carrots with boiling water bring to a boil and simmer 5 minutes Pack hot carrots in clean hot Mason ja
41. cup cooking oil 1 tablespoon parsley flakes 2 cups flour 1 teaspoon salt 1 tablespoon baking powder 2 eggs Sift flour salt and baking powder Beat eggs add milk oil and parsley Combine liquid and dry ingredients Drop from teaspoon into hot chicken broth Simmer without cover for 15 minutes Thicken broth if desired 15 18 servings CHICKEN MARENGO 9 Ibs chicken quartered 2 cloves garlic 1 tablespoon coarse black 4 3 ounce cans sliced pepper mushrooms drained or 1 cup flour 1 lb mushrooms sliced 2 tablespoons salt 4 16 ounce cans tomatoes Ys cup cooking oil 2 cups dry white wine Rub chicken with pepper Dredge in flour and season with salt Heat canner add oil and garlic Brown chicken Remove garlic Add mushrooms tomatoes and 1 cup wine Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own ac cord Remove chicken from canner Add remaining wine and simmer Thicken if desired 75 18 servings 20 CORNISH HENS IN WHITE WINE 4 tablespoons cooking oil 8 cornish hens 2 teaspoons salt 1 teaspoon pepper 14 cups white cooking wine 1 teaspoons instant chicken bouillon 1 teaspoon thyme 1 tablespoon chopped parsley Heat canner add oil and brown hens Season with salt and pepper Combine remaining ingredients and pour over hens Close cover securely Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure L
42. d the canner will not operate properly 9 Heat canner until pres sure dial gauge registers 15 pounds pressure A relatively high heat set ting is necessary for most range burners Cooking time begins when pres sure gauge registers 15 pounds pressure Adjust heat to maintain 15 pounds pressure on the pressure dial gauge to prevent excess steam from escaping If the pres sure regulator begins to rock before 15 pounds pressure is reached on the gauge lower heat to maintain a slow steady rocking motion of the pressure regulator and cook at this pressure 10 Cook for the length of time specified in recipe When cooking time is completed turn off gas burner or remove canner from electric burner or other constant heat unit Reduce pressure accord ing to recipe 11A When recipe states let pressure drop of its own accord set the canner aside to cool Pressure is completely reduced when the air vent cover lock and over pressure plug have dropped and no steam escapes when the pres sure regulator is tilted Do not use the pressure dial gauge as an indicator of when pressure is completely reduced 11B When recipe states cool canner at once the canner must be cooled immediately under a water faucet or by pouring water over it When the air vent cover lock and overpressure plug have dropped and no steam escapes when the regula tor is tilted pressure is completely reduced Do not use the pressure dia
43. e chilling 12 14 servings Fruit and Nut Rice Pudding Substitute brown sugar for white and add cup raisins or dates and cup walnuts to above recipe BROWN BREAD cups graham flour cups corn meal cups rye meal teaspoons salt teaspoons soda 1 cups light molasses 4 cups milk sweet or sour 2 cups raisins 3 quarts water NNNNN Mix all dry ingredients Add molasses milk and raisins Beat well Pour into 6 buttered molds pint size Cover firmly with aluminum foil Place water cooking rack and molds in canner Close cover securely Allow steam to flow from vent pipe 20 minutes Place pressure regulator on vent pipe and COOK 25 MINUTES at 10 pounds pressure Let pressure drop of its own accord WHITE FRUIT CAKE 1 cups canned pineapple Y cup shredded coconut tidbits 2 cups chopped walnuts 4 cup chopped citron Y cup flour cup shredded lemon peel 1 cup shortening Y cup chopped candied 1 cup sugar cherries 5 eggs cup chopped dates 1 cups flour cup shredded orange peel 1 teaspoon salt 1 cup chopped dried apricots 14 teaspoons baking powder 2 cup chopped figs cup pineapple juice 1 2 cups white raisins 3 quarts water a N Drain pineapple saving juice Dredge fruits and nuts with cup flour Cream shortening and sugar Add eggs one at a time beating mixture well after each addition Sift flour salt and baking powder Add alternately with pineapple juice Pour over floured fruit and nuts mix unti
44. e canner may also be used to fast cook many of your favorite foods in larger quantities than can be prepared in a conventional size pressure cooker The canner uses pressure to achieve the high tempera tures required for safely processing foods while can ning The United States Department of Agriculture Washington D C recommends the Pressure Can ner as the only safe method for canning low acid foods vegetables meats and poultry The canner will also cook many foods in one third to one tenth the time required by conventional methods Pressure cooking preserves flavor and nutrients and tenderizes tougher cuts of meat It is necessary to follow a few special rules in using and caring for your Pressure Canner Become familiar with the various parts as shown in the diagram on page 2 and read the How To Use sections beginning on Pages 3 4 13 and 15 before using for the first time REPLACEMENT PARTS PRESTO Canner parts are available at most hardware and appliance stores or see parts information on page 23 When ordering parts please specify the seven digit model number found stamped on the side of the canner body 1 PRESSURE DIAL GAUGE The pressure dial gauge registers pressure in both pounds outer scale and metric measure inner scale The pointer moves around the dial indicating the pressure within the unit The dial gauge is a delicate instrument which must be handled with care Before first use
45. e canner on an outdoor LP gas burner over 12 000 BTUs 9 Extreme caution must be used when moving a pressure canner containing hot liquids Do not touch hot surfaces Use handles or knobs 10 Do not open canner until internal pressure has been completely reduced air vent cover lock has dropped and no steam escapes when the pressure regulator is removed See How To Use Instruc tions 11 Caution To ensure safe operation and satisfactory performance replace the overpressure plug every time you replace the sealing ring or sooner if it becomes hard deformed cracked worn or pitted It is recommended that the sealing ring and overpressure plug be replaced at least every three years 12 When normal operating pressure is reached gradually lower the heat to maintain the pressure If the pressure regulator is allowed to rock vigorously excess steam will escape liquid will be evaporated the canner may go dry and food may scorch 13 Close supervision is necessary when the pressure canner is used near children It is not recommended that children use the pressure canner 14 Do not use this pressure canner for other than intended use 15 Do not use this pressure canner for pressure frying with oil SAVE THESE INSTRUCTIONS THIS PRODUCT IS FOR HOUSEHOLD USE ONLY Getting Acquainted Your canner is a special large capacity pressure vessel de signed for home canning a wide variety of fruits vegetables meats and poultry Th
46. ed Do not remove the pressure regulator until pressure is completely reduced Always remove the pressure regulator before opening canner If the air vent cover lock remains in its raised position there may still be pressure in the canner Do not remove the pressure regulator until the air vent cover lock drops and no steam escapes when the pressure regulator is tilted The cover should not be forced open You may tap the air vent cover lock lightly with a spoon If pressure is present steam will escape and the air vent cover lock will pop back up Continue to cool the canner until the air vent cover lock drops HELPFUL HINT To help yourself understand the op eration of the pressure canner and cooker pour 4 cups of water into the canner and follow the step by step instruc tions beginning with step 5 on page 5 For actual usage of the canner cooker follow the complete instructions beginning at the bottom of next column for pressure canning and on page 15 for pressure cooking Pressure Canning The United States Department of Agriculture Washington D C recommends the Pressure Canner as being the only safe method for canning low acid foods vegetables meats and poultry There are invisible microrganisms present all around us Fruits vegetables and meat contain these microrganisms naturally and yet they are not a problem unless food is left to sit for extended periods of time causing food spoilage This is nature s way of
47. egarding the operation of your Presto canner or need parts for your canner call our Con sumer Service Department weekdays between 8 00 AM and 4 30 PM Central Time at 715 839 2209 or write NATIONAL PRESTO INDUSTRIES INC Consumer Service Department 3925 North Hastings Way Eau Claire Wisconsin 54703 3703 You may also e mail inquiries to contact GoPresto com In quiries will be answered promptly by telephone letter or email When writing please include a phone number and a time when you can be reached during weekdays if possible When ordering replacement parts please specify the model number found stamped on the side of the canner body Any maintenance required for this canner other than that de scribed in the Care and Maintenance section of this book pages 6 7 should be performed by our Factory Service Department Be sure to indicate date of purchase and a description of the problem when sending a canner for repair Send canners for repair to CANTON SALES AND STORAGE Presto Factory Service Department 555 Matthews Drive Canton MS 39046 0529 The Presto Factory Service Department is equipped to service all PRESTO appliances and supply genuine PRESTO parts Genuine PRESTO replacement parts are manufactured to the same exact ing quality standards as PRESTO canners and are engineered specifically to function properly with its canners Presto can only guarantee the quality and performance of genuine PRESTO parts
48. eliver this PRESTO product to their near est PRESTO Authorized Service Station When returning a product please include a description of the defect and indicate the date the appliance was purchased We want you to obtain maximum enjoyment from using this PRESTO appliance and ask that you read and follow the instructions enclosed Failure to follow instructions dam age caused by improper replacement parts abuse or misuse including overheating and boiling the unit dry will void this pledge This warranty gives you specific legal rights and you may also have other rights which vary from state to state This is Presto s personal pledge to you and is being made in place of all other express or implied warranties NATIONAL PRESTO INDUSTRIES INC Eau Claire Wisconsin 54703 3703 72453 01
49. er handles become loose tighten with a screwdriver Ifleakage of moisture or steam develops while using your canner check the following possible causes The formation of a small amount of moisture under the pressure regulator is normal when cooking or canning first begins This condensation is a result of the tem perature of the pressure regulator being lower than the rest of the canner If excess condensation continues the vent pipe may be loose and should be tightened with an adjustable wrench Leakage between the cover and body is usually caused by shrinkage of the sealing ring after prolonged use Replace the sealing ring and overpressure plug A slight amount of leakage around the air vent cover lock is normal when canning or cooking first begins If leakage continues the cover handles may not be fully aligned with the body handles and therefore the cover lock cannot engage see page 4 Clean the air vent cover lock occasionally to assure that it operates correctly see page 2 A small amount of steam or moisture may be visible around the overpressure plug as can ning or cooking begins This will stop when the overpressure plug seals If leakage contin ues clean or replace the overpressure plug see step 4 Do not operate your Pressure Canner with continual leak age If the preceding steps donot correct the problem return the entire unit to the Presto Factory Service Department see page 23 9 T
50. er handles must be centered over body handles Do not force beyond this position 9 Set a timer for the minutes required for processing the food based on tested canning recipe 10 Lower the heat setting to maintain a gentle boil throughout processing 11 Add more boiling water if needed to keep the water level above the jars 12 When jars have been boiled for the recommended time turn off the heat and remove the canner cover 13 Using jar lifter remove jars and place them on a towel leaving at least 1 inch spaces between jars during cooling 14 Allow jars to cool naturally 12 to 24 hours before checking for a seal Do not retighten bands CANNING RECIPES BOILING WATER METHOD The following recipes are safely canned by the boiling water method Do not pressure can these recipes because the food quality would be unac ceptable RASPBERRY JAM 2 quarts raspberries 1 tablespoon grated 1 package powdered pectin lemon peel cup water 1 tablespoon lemon juice 6 cups sugar Combine raspberries pectin water lemon juice and lemon peel in a large saucepot Bring to a boil over high heat stirring frequently Add sugar stirring until dissolved Return to a rolling boil Boil hard 1 minute stirring constantly Remove from heat Skim foam if necessary Ladle hot jam into hot jars leaving 14 inch headspace Adjust two piece caps Process 10 minutes using boiling water canning method described on pages 13 14 Yield about 5 hal
51. esired slice okra into 1 inch pieces Hot Pack Cover okra with boiling water and boil 2 minutes Pack hot okra in clean hot Mason jars leaving inch head space Cover with boiling water leaving inch head space Adjust jar lids Process at 11 pounds pressure Pints 25 minutes and Quarts 40 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure PEAS GREEN Wash and shell young tender freshly picked green peas Rinse Raw Pack Pack raw peas loosely in clean Mason jars leaving inch head space Do not shake or press down Hot Pack Cover peas with boiling water and bring to a boil Boil 2 minutes Pack hot peas loosely in clean hot Mason jars leaving 1 inch head space Do not shake or press down Cover with boiling water leaving inch head space Adjust jar lids Process at 11 pounds pressure Pints and Quarts 40 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure POTATOES NEW WHOLE Wash scrape and rinse new potatoes to 2 inches in diam eter Hot Pack Cover potatoes with boiling water and boil 10 minutes Pack hot potatoes in clean hot Mason jars leaving inch head space Cover with boiling water leaving inch head space Adjust jar lids Process at 11 pounds pressure Pints 35 minutes and Quarts 40 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure P
52. essing time is the same at all altitudes 11 CANNING RECIPES MEAT CUT UP MEAT strips cubes or chunks Bear Beef Pork Lamb Veal and Venison Remove excess fat Soak strong flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart of water Rinse Remove large bones and cut into desired pieces Raw Pack Fill jars with raw meat pieces leaving inch head space DO NOT ADD LIQUID Adjust jar lids Hot Pack Precook meat until rare by broiling boiling or frying Pack hot meat loosely in clean hot Mason jars leaving inch head space Cover meat with boiling meat juice water or tomato juice especially with wild game leaving 1 inch head space Adjust jar lids Process at 11 pounds pressure Pints 75 minutes and Quarts 90 minutes For processing above 2 000 feet altitude see chart in previous column for recommended pounds of pressure GROUND MEAT Beef Pork Lamb Veal and Venison With venison add one part high quality pork fat to three or four parts venison before grinding Use freshly made sausage seasoned with salt and cayenne pepper sage may cause a bitter off flavor Add 1 teaspoon salt to each pound of ground meat if desired Mix well Shape meat into patties or balls or cut cased sausage into 3 to 4 inch links Cook until lightly browned Ground meat may be sauteed without shaping Remove excess fat Fill jars with pieces leaving 1 inch head space Cover meat with boiling juice
53. et altitude see page 7 for recommended pounds of pressure Boiling water canning process pints 35 minutes and quarts 40 minutes For processing above 1 000 feet altitude see page 7 for recommended time Pressure Canning Vegetables Pressure canning is the only safe method for canning veg etables Young tender fresh vegetables slightly immature are better for canning than those which are overripe As a rule vegetables are best if canned immediately after picking since flavor decreases upon standing and often unpleasant color changes take place Avoid bruising vegetables because spoilage organisms grow more rapidly on bruised vegetables than on unblemished ones Wash and prepare garden fresh vegetables as you would for cooking To raw pack vegetables simply place the prepared vegetables into clean Mason jars and cover with boiling water To hot pack vegetables precook in boiling water until heated through Pack pre cooked vegetables into clean hot Mason jars and cover with boiling water Whenever possible the precook ing water should be used as liquid to cover the vegetables after packing into Mason jars However there are a few vegetables such as greens and asparagus which make the cooking water bitter and undesirable to use When packing vegetables leave 1 inch head space in Mason jars Foods may be processed with or without salt If salt is desired use only pure canning salt Table salt contains a filler which
54. et pres sure drop of its own accord 8 12 servings HUNTER S TURKEY 9 Ibs turkey cut into serving 2 bay leaves pieces 1 teaspoon thyme Flour salt and pepper 1 teaspoon marjoram Y cup cooking oil 3 onions chopped 4 8 ounce cans tomato sauce 1 tablespoon Worcestershire sauce Dredge turkey in seasoned flour Heat canner add oil and brown turkey Add combined onion tomato sauce bay leaf thyme marjoram and Worcestershire sauce Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord 15 18 servings FLORIDA DUCK 9 Ibs duck cut into serving 2 cups white cooking wine pieces 2 tablespoons grated orange Salt and pepper rind 1 tablespoon cooking oil Remove as much fat as possible from duck Season with salt and pepper Heat can ner add oil and brown duck Pour off excess drippings Combine cooking wine and orange rind Pour over duck Close cover securely Place pressure regulator on vent pipe and COOK 12 MINUTES at 15 pounds pressure Let pressure drop of its own accord Remove duck and thicken gravy if desired 718 servings Pressure Cooking Soups Make old fashioned homemade soups the easy way in your canner If you wish to prepare your family s favorite soup use the following recipes as guides Soup recipes are cooked at 15 pounds pressure Do not pressure cook soups containing barley rice noodles macaroni products split
55. f pints APPLE BUTTER 2 teaspoons cinnamon 4 teaspoon cloves 16 medium apples about 4 pounds 4 cups sugar To prepare pulp Wash apples remove stem and blossom ends do not peel or core Cut apples into small pieces Add 2 cups water cover simmer 20 to 25 minutes or until apples are soft Press through a sieve or food mill Measure 2 quarts apple pulp To prepare butter Combine apple pulp sugar and spices in a large saucepot Cook slowly until thick enough to round up ona spoon As pulp thickens stir frequently to prevent sticking If too thick add a small amount of water or apple juice for desired consistency Ladle hot butter into hot jars leaving 14 inch headspace Adjust two piece caps Process 10 minutes using boiling water canning method described on pages 13 14 Yield about 5 pints BREAD AND BUTTER PICKLES 4 pounds 4 to 6 inch 2 teaspoons turmeric cucumbers cut into slices 2 teaspoons celery seed 2 pounds onions thinly 1 teaspoon ginger sliced about 8 small 1 teaspoon peppercorns Ys cup canning salt 3 cups vinegar 5 2 cups sugar acidity 2 tablespoons mustard seed Combine cucumber and onion slices in a large bowl Layer vegetables with salt cover with ice cubes Let stand 1 hours Drain rinse Combine remaining in gredients in a large saucepot bring to a boil Add drained cucumbers and onions and return to a boil Pack hot pickles and liquid into hot jars leaving 4 inch headspace Remove air b
56. foods that cook in the same length of time Favorite recipes may be adjusted to Pressure Cooking by following the general directions for the particular type of food being cooked Decrease the length of cooking time by two thirds since Pressure Cooking requires only one third as much time as ordinary methods of cooking Decrease the amount of liquid as there is little evaporation from the canner Add about 2 cups more liquid than desired in the finished product DO NOT FILL CANNER OVER TWO THIRDS FULL COOKING RECIPES ENTREES SPAGHETTI MEAT SAUCE cup cooking oil 2 tablespoons salt 6 Ibs ground beef 3 12 ounce cans tomato paste 4 onions chopped 3 quarts tomato juice 4 cloves garlic minced 4 cup sugar 2 cups chopped celery 2 teaspoon cayenne pepper 2 green peppers diced 2 tablespoons oregano Heat canner add oil and brown beef Add remaining ingredients Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord If desired serve sauce over spaghetti and sprinkle with Parmesan cheese 20 24 servings BEEF GOULASH 6 lbs chuck roast cut into 2 inch cubes 3 tablespoons cooking oil Salt and pepper 1 2 teaspoons paprika 4 cups water 4 garlic cloves minced 8 onions chopped 16 allspice corns 2 6 ounce cans tomato paste 12 potatoes Heat canner add oil and brown meat Season with salt pepper and paprika Add water garlic onions allsp
57. fresh products and properly processing cooling and storing Flat sour shows no indication of spoilage until jar is opened Food spoilage or jars not sealing is caused by 1 Incomplete sterilization Failure to follow exact timetables and recipes 2 Failure to wipe sealing edge of jar clean before placing lid on jar 3 Foods seeds or grease lodged between lid and jar 4 Jars which are nicked or cracked or have sharp sealing edges 5 If Mason jar and two piece metal lid band screwed down too loosely before processing 6 Turning jars upside down while jars are cooling and sealing Mold can form only in the presence of air Therefore jars are not sealed if mold is present The black deposit sometimes found on the underside of a lid is caused by tannins in the food or hydrogen sulfide which is liberated from the food by the heat of processing This does not indicate spoilage If a jar does not seal use the food at once freeze or repack using different lids Reprocess for the full recommended 13 e kod e kod ko RZ Ww Z Ww 2 Ww e kod RZ kood processing time As a safeguard against using canned foods that may be af fected with spoilage that is not readily detected pour all low acid foods all meats and vegetables into a saucepan and boil 10 to 15 minutes before tasting or using Two piece metal caps seal by the cooling of the contents of the jar not through pressure of the screw band on
58. 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 4 4 cups Thin 2 cups 5 cups Medium 3 cups 5 cups Heavy 4 cups 64 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 2 inch of top of jar Cover with hot liquid leaving 2 inch head space The liquid may be syrup fruit juice or plain water For steps on boiling water canning refer to page 13 When pressure canning at altitudes of 2 000 feet or below or boiling water canning at altitudes of 1 000 feet or below process according to specific recipe When canning at higher altitudes process according to the following charts Altitude chart for pressure canning fruit and tomato recipes Altitude Pints and Quarts 2 001 4 000 ft 7 lbs 7 lbs 4 001 6 000 ft 8 Ibs 8 Ibs 6 001 8 000 ft 9 Ibs 9 Ibs Processing time is the same at all altitudes Altitude chart for boiling water canning fruit and tomato recipes Altitude Pints and Quarts 1 001 3 000 ft 3 001 6 000 ft 6 001 8 000 ft CANNING RECIPES FRUITS AND TOMATOES APPLES Wash peel and cut apples into pieces Place apples in an ascor bic acid solution 1 teaspoon ascor
59. he dial gauge is a delicate instrument which must be handled with care 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 ex tension 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 23 An accurate gauge is necessary to help prevent food spoilage and possible food poison ing 10 If the Pressure Canner becomes difficult to open or close and the sealing ring has expanded replace the sealing ring 11 IMPORTANT The sealing ring overpressure plug and rubber gasket of the air vent cover lock may shrink become hard unusually soft deformed cracked worn or pitted with normal use Cooking oil and or exposure to high heat such as a warm burner or oven top will cause these parts to deteriorate rapidly When this happens re place 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 To insure safe oper
60. iain cerca a vena waeong 10 Sweet Potatoes 11 MEAT zgssrenssssvne d oysas 11 CUEUP cerarencsdriiriass 11 COUN nev desma ames wen de 11 POULTRY ia 5ieisieivin Seid sistas eins 11 CUE UP ees a wistaustirn indie a s dee 11 Rabbit sessssriesaseeesids 12 FISH AND SEAFOOD 12 Clams a dss sn seateranteded die r as 12 MTD srana arent E EGRE 12 Fish General Method 12 TUE saira ensued areca scandens 12 SOUPS uas sisre ceca tise iacens 12 Beef Stock is cesssfeods ageane tunees 12 Chicken Stock 12 BOILING WATER CANNING RECIPES Apple Butter 14 Bread and Butter Pickles 14 Dill Pickles ep una egret eden 14 Raspberry Jam 14 Zesty SalSdi s c cswecx teaches 14 PRESSURE COOKING RECIPES MEAT RECIPES 17 Beef Recipes 4 17 Braised Beef 17 Corned Bees oo o 6 6 sisigeusreneee 8 17 Italian Potted Beef 17 Oxtail with Herbs 17 Pot Roast jcc cei ed ween ae 17 Short RAIDS saniar aeann dens 17 Swiss Steak 0 17 Ham Recipes 17 Boiled Ham 17 am SHES seceieiaransimnei erie sae 17 Virginia Ham Ly Pork Recipes 17 18 Breaded Pork Chops 18 Lemon Pork Chops 17 ROGGE crit anadec ou tendons Ty Spareribs with Barbecue Sauce 18 Lamb Recipes 18 Chinese Pineapple Lamb 18 Lee of Lamb srerssitiesess 18
61. ice corns and tomato paste Place potatoes around meat Close cover securely Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure Let pressure drop of its own accord 2 15 servings MEAT CABBAGE ROLLS 2 large heads cabbage Hot water 3 Ibs ground beef 2 tablespoons salt y4 teaspoon pepper 3 cups cooked rice 3 cups milk cup brown sugar 2 cups water Dip cabbage leaves in hot water Dry leaves on towel Combine meat salt pep per cooked rice and milk Place a tablespoon of meat mixture onto each leaf roll leaf around meat and fasten with toothpick Place cooking rack and cabbage rolls in canner Sprinkle with brown sugar and add water Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord 12 15 servings BEEF STEW 3 tablespoons cooking oil 12 potatoes halved 4 Ibs beef cut into 3 cups green beans 1 inch cubes 12 carrots halved 4 onions sliced 3 cups tomatoes Salt and pepper 3 tablespoons flour 2 cups water Ys cup water Heat canner add oil and brown meat Add onion salt pepper water potatoes green beans carrots and tomatoes Close cover securely Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure Let pressure drop of its own accord Make a paste of flour and cup water and stir into stew to thicken 15 18 servings CHILI CON CARNE 3 tablespoons cooking oil
62. if the stock and vegetable mixture is canned separately and combined at the time of serving If desired add cooked cereals rice noodles and spaghetti before serving Follow step by step directions beginning on page 5 for canning procedure Process soups according to the following recipes CANNING RECIPES SOUP BEEF SOUP STOCK Saw or crack fresh trimmed beef bones to enhance extraction of flavor Rinse bones and place in a large kettle cover bones with water and simmer 3 to 4 hours Remove bones cool broth and remove meat Skim off fat add meat removed from bones to broth and reheat to boiling Fill jars leaving inch head space Adjust jar lids Process at 11 pounds pressure Pints 20 minutes and Quarts 25 minutes For processing above 2 000 feet altitude see page 11 for recommended pounds of pressure CHICKEN SOUP STOCK Place large carcass bones in stockpot add enough water to cover bones Cover and simmer 30 to 45 minutes or until meat can be easily removed from bones Remove meat from bones cool broth and discard excess fat Return meat to broth and bring to a boil Fill jars leaving inch head space Adjust jar lids Process at 11 pounds pressure Pints 20 minutes and Quarts 25 minutes For processing above 2 000 feet altitude see page 11 for recommended pounds of pressure Helpful Hints for Pressure Canning K 0 kod K2 we KZ Sd K2 KZ Kod KZ kod 0 KZ Z
63. ing ingredients Close cover securely Place pressure regulator on vent pipe and COOK 40 MINUTES at 15 pounds pressure Let pressure drop of its own accord 15 18 servings CORNED BEEF 3 cloves garlic 3 bay leaves 12 lbs corned beef 4 cups water Cut garlic cloves in small pieces and insert in beef with a sharp knife Place meat and water in canner Add bay leaves Close cover securely Place pressure regulator on vent pipe and COOK 40 50 MINUTES at 15 pounds pressure Let pressure drop of its own accord 20 24 servings OXTAIL WITH HERBS 8 Ibs oxtails cut into serving pieces 3 tablespoons cooking oil 4 onions thinly sliced Salt and pepper 2 teaspoons marjoram 2 teaspoons basil 2 teaspoons thyme 8 cups tomato juice Heat canner add oil and brown oxtails well on all sides Add onion and saut Add remaining ingredients Close cover securely Place pressure regulator on vent pipe and COOK 40 MINUTES at 15 pounds pressure Let pressure drop of its own accord 15 18 servings HAM BOILED 12 Ibs ham 6 cups water Place ham and water in canner Close cover securely Place pressure regulator on vent pipe and COOK 70 MINUTES at 15 pounds pressure Let pressure drop of its own accord 20 24 servings VIRGINIA HAM 10 Ibs ham 1 cups brown sugar 4 cups water Cloves Place ham on cooking rack in canner Add water Close cover securely Place pressure regulator on vent pipe and COOK 60 MINUTES at 15 pounds pressure Let
64. l gauge as an indicator of when pressure is completely reduced 11C Or cool at once by placing the canner in a pan of cold water until the air vent cover lock and over pres sure plug have dropped and no steam escapes when the regulator is tilt ed Do not use the pressure dial gauge as an indicator of when pressure is completely reduced 16 12 After the air vent cover lock and overpressure plug have dropped and no steam escapes when the regulator is tilted remove the pressure regulator Do not remove the pressure regulator until pres sure is completely reduced Always remove the pressure regulator before opening the cover 13 Remove cover by turning counter clockwise until the mark on the body handle aligns with the CLOSE V OPEN on the lt cover Lift cover toward you to keep steam away from you If the cover is locked or turns hard after the regu lator is removed there may still be some pressure in the canner The cover should not be forced off Cool the canner until the body is cool enough for the cover to be removed easily 14 Remove food and serve If food is not to be served immediately it can be easily kept warm by placing aluminum foil over the top of the can ner to retain heat The canner cover should never be used for this purpose Pressure Cooking Meat Savory tender meat is easily prepared in the canner The most important step is to sear meat to a crispy brown on all
65. l well blended Pour into 5 buttered molds pint size Cover firmly with aluminum foil Place water cooking rack and molds in canner Close cover securely Allow steam to flow from vent pipe 20 minutes Place pressure regulator on vent pipe and COOK 60 MINUTES at 10 pounds pressure Let pressure drop of its own accord Helpful Hints for Pressure Cooking Your favorite recipes may be adjusted for cooking in the canner by following the general directions in this book for the particular type of food being cooked Decrease the length of cooking time by two thirds since pressure cooking re quires only one third as much time as ordinary methods of cooking 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 must always be water or some other liquid in the bottom of the canner to form the necessary steam Use the cooking rack when it is desirable to cook foods out of the cooking liquid When the body of your canner is heated the metal expands Therefore it may be difficult to close cover on heated body When this happens allow canner to cool slightly Foods are quickly cooked in the canner Therefore to prevent overcooking it is important to accurately time the cooking period If your cooked food has more liquid than you desire simmer to evaporate excess liquid You may wish to use 1 or 2 table spoons
66. may cause cloudiness in bottom of jars Add 4 teaspoon canning salt to each pint jar 1 teaspoon to each quart jar if desired Follow step by step directions beginning on page 5 for canning procedure Process specific vegetables according to the follow ing recipes When pressure canning at altitudes of 2 000 feet or below process according to specific recipe When canning at higher altitudes process according to the following chart Altitude chart for canning vegetables Altitude Pints and Quarts 2 001 4 000 ft 12 lbs 12 Ibs 4 001 6 000 ft 13 Ibs 13 Ibs 6 001 8 000 ft 14 lbs 14 Ibs Processing time is the same at all altitudes CANNING RECIPES VEGETABLES ASPARAGUS Wash and drain asparagus Remove tough ends and scales Rinse Leave asparagus whole or cut into pieces Raw Pack Pack raw asparagus tightly in clean Mason jars leaving 1 inch head space Hot Pack Cover asparagus with boiling water and boil 2 or 3 minutes Pack hot asparagus loosely in clean hot Mason jars leaving 1 inch head space Cover with boiling water leaving inch head space Adjust jar lids Process at 11 pounds pressure Pints 30 minutes and Quarts 40 minutes For processing above 2 000 feet altitude see chart above for recommended pounds of pressure SNAP BEANS GREEN OR YELLOW Wash young tender snap beans thoroughly Remove stem and blos som ends or any strings Leave whole or cut into inch pieces Raw Pa
67. move stems Remove pits if desired If canning whole cherries prick each cherry with a clean needle to prevent splitting Heat cherries with 4 cup water to each quart of cherries Cover pan and bring to a boil Pack hot cherries and cooking liquid in clean hot Mason jars leaving 4 inch head space Adjust jar lids Pressure canning process at 6 pounds pressure pints 8 minutes and quarts 10 minutes For processing above 2 000 feet altitude see page 7 for recommended pounds of pressure Boiling water canning process pints 15 minutes and quarts 20 minutes For processing above 1 000 feet altitude see page 7 for recommended time PEACHES Wash fully ripened but not soft peaches Loosen skins by dipping peaches 1 minute in boiling water then in cold water Peel Cut peaches in half and remove pits Slice if desired Place peaches in an ascorbic acid solution 1 teaspoon ascorbic acid to 1 gallon water to prevent darkening during preparation Drain well Heat peaches through in very light light or medium syrup or water see page 7 Pack hot peaches in clean hot Mason jars leaving inch head space Cover with boiling syrup or water leaving inch head space Adjust jar lids Pressure canning process at 6 pounds pressure pints and quarts 10 minutes For processing above 2 000 feet altitude see page 7 for recommended pounds of pressure Boiling water canning process pints 20 minutes and quarts 25 minutes For processing
68. nate layers of apples and crumb mixture in buttered bowl that may be set loosely in canner Pour melted butter over top Cover firmly with aluminum foil Place water cooking rack and bowl in canner Close cover securely Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure Let pressure drop of its own accord 12 servings CUSTARD 6 cups milk 1 teaspoon salt 6 eggs beaten 1 teaspoons vanilla 1 cup sugar 2 cups water Scald milk and cool slightly Combine eggs sugar and salt Add milk slowly stirring constantly Add vanilla Pour into individual custard cups and cover firmly with aluminum foil Place water cooking rack and custard cups in canner Close cover securely Place pressure regulator on vent pipe and COOK 3 MINUTES at 15 pounds pressure Cool canner at once Chill 12 14 servings Chocolate Custard Scald milk with 3 squares chocolate grated Follow vanilla custard directions Coconut Custard Sprinkle 3 tablespoons coconut over top of each vanilla custard before cooking ENGLISH PLUM PUDDING 1 cup sifted all purpose flour cup currants 1 teaspoon baking powder 4 cup chopped nuts 4 teaspoon salt 1 egg Y teaspoon allspice 4 cup sugar Y teaspoon cinnamon Y cup ground suet Y teaspoon nutmeg cup milk 4 teaspoon ground cloves 3 quarts water Y cup raisins Sift flour with baking powder salt and spices Add fruits and nuts Beat egg add sugar suet and milk Combine liq
69. ng process pints and quarts 85 minutes For processing above 1 000 feet altitude see page 7 for recom mended time TOMATO JUICE Wash ripe juicy tomatoes Remove stem ends and cut into pieces Simmer tomatoes until softened stirring often Strain tomatoes Heat juice again to boiling Pour hot tomato juice into clean hot Mason jars leaving 2 inch head space Add 2 tablespoons of bottled lemon juice or 4 teaspoon citric acid to each quart Add 1 tablespoon of bottled lemon juice or 4 teaspoon citric acid to each pint Adjust jar lids Pressure canning process at 6 pounds pressure pints and quarts 20 minutes For processing above 2 000 feet altitude see page 7 for recommended pounds of pressure Boiling water canning process pints 35 minutes and quarts 40 minutes For processing above 1 000 feet altitude see page 7 for recommended time TOMATO SAUCE Prepare and press as for making tomato juice see recipe above Simmer in large saucepan until sauce reaches desired consistency Boil until volume is reduced by about one third for thin sauce or by one half for thick sauce Pour hot sauce in clean hot Mason jars leaving 4 inch head space Add 2 tablespoons of bottled lemon juice or teaspoon of citric acid to each quart Add 1 tablespoon of bottled lemon juice or 4 teaspoon citric acid to each pint Adjust jar lids Pressure canning process at 6 pounds pressure pints and quarts 20 minutes For processing above 2 000 fe
70. ng 1 4 inch head space Adjust jar lids With Bone Without Bone Process at 11 pounds Pints 65 minutes 75 minutes pressure Quarts 75 minutes 90 minutes For processing above 2 000 feet altitude see page 11 for recom mended pounds of pressure RABBIT Soak dressed rabbits 1 hour in water containing tablespoon of salt per quart and then rinse Remove excess fat Cut into serv ing size pieces Boil steam or bake to medium done Rabbit is medium done when pink color in center is almost gone Pack hot rabbit loosely in clean hot Mason jars leaving 1 4 inch head space Cover rabbit with boiling broth or water leaving 1 4 inch head space Adjust jar lids With Bone Without Bone Process at 11 pounds Pints 65 minutes 75 minutes pressure Quarts 75 minutes 90 minutes For processing above 2 000 feet altitude see page 11 for recom mended pounds of pressure 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 Canning should be restricted to proven varieties where it is definitely known that a product of good quality may be obtained Follow step by step directions beginning on page 5 for canning procedure Process fish and seafood according to the following recipes CANNING RECIPES FISH AND SEAFOOD FISH GENERAL METHO
71. ng above 1 000 feet altitude see page 7 for recommended time RHUBARB Wash young tender rhubarb Remove ends and cut into 4 inch pieces Add 2 cup sugar to each quart of rhubarb Let stand until juice appears Heat rhubarb slowly to boiling Pack hot rhubarb in clean hot Mason jars leaving inch head space Adjust jar lids Pressure canning process at 6 pounds pressure pints and quarts 8 minutes For processing above 2 000 feet altitude see page 7 for recommended pounds of pressure Boiling water canning process pints and quarts 15 minutes For processing above 1 000 feet altitude see page 7 for recom mended time TOMATOES WHOLE OR HALVED packed raw without added liquid Wash medium smooth firm ripe tomatoes Loosen skins by dipping tomatoes minute in boiling water then in cold water Peel and remove core Leave whole or halve Add 2 tablespoons of bottled lemon juice or 4 teaspoon of citric acid per quart of tomatoes For pints use 1 tablespoon bottled lemon juice or teaspoon citric acid Add 1 teaspoon salt to each quart tea spoon to each pint if desired Fill jars with raw tomatoes leaving 2 inch head space Press tomatoes in the jars until spaces between them fill with juice Leave inch head space Adjust jar lids Pressure canning process at 6 pounds pressure pints and quarts 40 minutes For processing above 2 000 feet altitude see page 7 for recommended pounds of pressure Boiling water canni
72. ngages with the air vent cover lock to prevent the cover from being opened when there is pressure in the unit 6 SEALING RING The sealing ring fits into the canner cover and forms a pressure tight seal between the cover and body during canning and cooking 7 OVERPRESSURE PLUG The overpressure plug is located in the can ner cover It will automatically pop out and release steam in case the vent pipe becomes blocked and or clogged and pressure cannot be released normally 8 CANNING COOKING RACK The canning cooking rack is placed in the bottom of the canner to hold jars off the bottom of the unit while canning When cooking the rack is used for steaming foods It can also be used to hold foods such as vegetables out of the cooking liquid which allows several foods to be cooked at the same time without an intermingling of flavors When it is desirable to blend fla vors do not use the canning cooking rack The canning cooking rack must always be used when canning Before Using Canner for the First Time 1 Remove the air vent cover Pin lock from the canner cover The cup portion of the air vent cover lock on the inside Small of the cover unscrews from Gasket the pin Fig A 2 Remove the sealing ring by Cup simply pulling it from the sealing ring groove Fig A 3 Remove the overpressure plug by pushing it out of its opening from the top of the cover 4 Wash the cover and body with hot sudsy
73. ps chopped onion 3 6 ounce cans sliced 2 Ibs precooked ham diced mushrooms with liquid 3 cups uncooked rice 3 Ibs peeled and cleaned 2 tablespoons salt shrimp 2 teaspoon pepper 2 green peppers 2 teaspoon allspice cut into strips Pinch each cayenne chili powder and basil Heat canner add oil and saut garlic and onion until golden brown Stir in ham and rice Cook until rice is golden Remove garlic Add seasonings water toma toes and mushrooms with liquid mix well Add shrimp and sprinkle green pepper strips over all Close cover securely Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 pounds pressure Let pressure drop of its own accord Remove cover and stir Let stand 5 minutes before serving 15 18 servings Pressure Cooking Poultry Poultry recipes are cooked at 15 pounds pressure Try the fol lowing suggested recipes and enjoy tasty poultry in a variety of sauces Or prepare your own favorite poultry dishes When you wish to seal the natural juices into the poultry sear to a crispy brown prior to pressure cooking When it is desirable to intermingle food flavors during cooking it is best not to brown poultry just cook it in the liquid indicated in the recipe DO NOT FILL CANNER OVER TWO THIRDS FULL COOKING RECIPES POULTRY BRAISED WHOLE CHICKEN 3 3 Ib chickens 3 tablespoons cooking oil Salt and pepper 2 cups water Stuff chickens if desired Remove neck bone fold skin down on breas
74. r0 c 0 a eave valine tas 9 wire Cad soe 9 9 carwer Slee 23 This is a Listed appliance The following Important Safeguards are recommended by most portable appliance manufacturers IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage basic safety precautions should always be followed including the following 1 Read all instructions Improper use may result in bodily injury or property damage 2 Always check the vent pipe before use Hold cover up to light and look through vent pipe to be certain it is clear 3 Always check the air vent cover lock to be sure it moves freely before use 4 Do not fill pressure canner over full when using for pressure cooking For soup rice and dried vegetables which expand dur ing cooking do not fill canner over 4 full See food preparation instructions 5 Do not pressure cook applesauce cranberries rhubarb pearl barley cereals pastas grains split peas or soup mixes containing dried vegetables These foods tend to foam froth and sputter and may block the vent pipe overpressure plug and air vent cover lock 6 This appliance cooks under pressure Improper use may result in scalding injury Make certain pressure canner is properly closed before operating cover handles must be directly above the body handles See How To Use Instructions 7 Do not place the pressure canner or attempt to pressure cook in a heated oven 8 Caution Do not use pressur
75. re regulator is placed on the vent pipe and heat is applied pressure will begin to build within the canner At this point the air vent cover lock lifts and locks the unit The cover will remain locked as long as there is pressure in the canner When pressure is completely reduced the air vent cover lock drops allowing the canner to be opened Fig K next page Fig K UNLOCKED LOCKED Air Vent Cover Lock Air Vent Cover in DOWN Position Lock in UP Position No Pressure in Unit Pressure in Unit If the cover is not rotated sufficiently cover handles di rectly above body handles the air vent cover lock will only raise slightly and steam will continue to flow from it preventing pressure from building During canning it is necessary to exhaust air from the canner before placing the pressure regulator on the vent pipe See page 5 step 7 The pressure regulator is placed on the vent pipe as soon as the cover is closed securely when cooking During canning or cooking moisture may appear near the pressure regulator overpressure plug and air vent cover lock This is normally due to condensation This does not affect operation of the canner To reduce pressure at the end of the canning or cooking period turn heat off and or remove the canner from the burner Cool according to instructions in recipe Pressure is completely reduced when the air vent cover lock has dropped and no steam escapes when the pressure regula tor is tilt
76. rpressure plug have dropped and no steam escapes when the pres sure regulator is tilted Do not use the pressure dial gauge as an indicator for when pressure is completely reduced Attempting to speed the cooling of the canner by laying wet cloths on the cover placing the canner in water or setting the canner in a draft or on a cold surface is not recommended If the pressure in the canner is reduced more rapidly than the pressure in the jars the jars may break 11 When pressure has been completely reduced re move pressure regulator from vent pipe and let canner cool for 10 min utes Do not remove the pressure regulator until pressure is completely reduced and the air vent cover lock has dropped Always remove pressure regulator before opening the cover 12 To remove cover turn counter clockwise until cover hits stop Cover handles will be beyond the body handles If cover seems to stick or is hard to turn do not force it open Sticking may indicate that there is still pressure inside the canner If in doubt about pressure be ing completely reduced let the canner stand until cool before removing the cover 13 Lift canner cover toward you to keep steam away from you when opening 14 Remove jars from canner Set jars apart on board or cloth away from draft to cool When jars are cold test seal remove bands wipe jars label date and store in a cool dry place Care and Maintenance 1 The outside
77. rs leaving 1 inch head space Cover with boiling water leaving inch head space Adjust jar lids Process at 11 pounds pressure Pints 25 minutes and Quarts 30 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure CORN WHOLE KERNEL Husk and remove silk from young tender freshly picked corn Wash and cut corn from cob at about 4 the depth of the kernel Raw Pack Pack raw corn loosely in clean Mason jars leaving inch head space Hot Pack To each quart of corn add 1 cup boiling water and bring to a boil Pack hot corn loosely in clean hot Mason jars leaving inch head space Cover with boiling water leaving inch head space Adjust jar lids Process at 11 pounds pressure Pints 55 minutes and Quarts 85 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure GREENS Sort young tender freshly picked greens discarding wilted tough leaves stems and roots Wash greens thoroughly Do not raw pack greens Place approximately 1 pound of greens at a time in a cheese cloth bag and steam 3 to 5 minutes or until well wilted Pack hot greens loosely in clean hot Mason jars leaving inch head space Cover with boiling water leaving inch head space Adjust jar lids Process at 11 pounds pressure Pints 70 minutes and Quarts 90 minutes For processing above 2 000 feet altitude see page 9 for recommended pounds of pressure LI
78. ry Heat canner add oil and brown meat Sprinkle with salt and pepper top with lemon slices Add bouillon cubes dissolved in boiling water and wine Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord 24 servings BRAISED VEAL 2 tablespoons salt A teaspoon thyme 2 cups water 9 Ibs veal roast 4 cup cooking oil 1 onion minced Heat canner add oil and brown meat well on all sides Place cooking rack and roast in canner Add onion seasonings and water Close cover securely Place 18 pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure Let pressure drop of its own accord 15 18 servings TANGY VEAL CHOPS 18 veal chops 4 inch thick 3 tablespoons lemon juice 3 tablespoons cooking oil 2 onions chopped Salt and pepper 2 cups water 2 teaspoons paprika 20 stuffed olives sliced 2 cup brown sugar Heat canner add oil and brown chops on both sides Combine seasonings brown sugar lemon juice onion and water Pour over meat Sprinkle olives over top Close cover securely Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure Let pressure drop of its own accord Remove meat thicken gravy if desired 78 servings Pressure Cooking Entrees Try these suggested entrees Then experiment with entrees of your own Entree recipes are cooked at 15 pounds pressure Al ways remember to select
79. securely Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure Let pressure drop of its own accord 2 servings BOSTON BAKED BEANS 6 cups dried beans 1 tablespoon salt cup cooking oil 2 teaspoons dry mustard 3 tablespoons salt 1 cup molasses Water 1 cup catsup 1 lb salt pork or bacon diced 4 onions diced 2 cup brown sugar Water Soak beans overnight in cooking oil salt and enough water to cover completely Drain and discard liquid Heat canner and sear salt pork or bacon Remove excess drippings Add beans remaining ingredients and enough water to well cover beans Do not fill canner over one half full Close cover securely Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure Let pressure drop of its own accord 12 15 servings CHOP SUEY 3 tablespoons cooking oil 2 cup soy sauce 3 Ibs round steak cubed 3 cups diced celery 1 Ib lean pork cubed 3 16 ounce cans Chinese 1 Ib lean veal cubed vegetables Salt and pepper 3 16 ounce cans bean sprouts 3 onions chopped 2 cups water Heat canner add oil and brown meat well Season with salt and pepper Add onions soy sauce celery liquid drained from vegetables and water Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord Add vegetables to meat Heat in open canner Serve with steamed rice if desired 72 15 servings LIMA BEANS WITH
80. spoons white vinegar to water in canner Always use can ning rack Jars may break if set directly on bottom of canner 5 Look through the vent pipe to be certain it is open be fore placing cover on canner To clean the vent pipe draw a pipe cleaner or small brush through the opening 6 Place cover on canner aligning the V on the cover with the mark on the body handle and lock securely by turning in the direction indicated to close clockwise Cover handles must be centered over body handles Do not force beyond this position 7 Exhaust air from the canner and jars by adjusting heat to a relatively high setting to obtain a free flow of steam from the vent pipe Consult the instruction book which accompanied your range for recommended heat setting Reduce heat to maintain a moderate steam flow Al low steam to flow for 7 to 10 minutes when canning 8 Place pressure regulator on vent pipe Set burner at a relatively high heat setting on most range burners and heat canner until pressure dial gauge registers desired pressure 9 Processing time begins when pressure gauge registers the correct pressure Adjust heat to maintain correct pounds pressure on the pressure gauge 10 At end of processing time turn burner to OFF or re move canner from heat source Let pressure drop of its own accord do not quick cool Pressure is completely reduced when the air vent cover lock and ove
81. t and skewer in position Fasten legs and wings close to side of body Heat canner add oil and brown chickens on all sides Season with salt and pepper Place water cooking rack and chickens in canner Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord 15 18 servings CHICKEN IMPERIAL 9 Ibs chicken cut into serving 1 pieces cup cooking oil tablespoons salt teaspoon pepper Y cup minced onion cup slivered almonds 4 ounce cans mushrooms chicken bouillon cubes cup hot water cup white wine ene meeps Heat canner add oil and brown chicken Season with salt and pepper Add onions almonds mushrooms with liquid bouillon cubes dissolved in hot water and wine Close cover securely Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure Let pressure drop of its own accord Remove chicken from canner thicken gravy If desired serve chicken on bed of hot rice top with gravy and toasted almonds 5 8 servings CHICKEN AND DUMPLINGS 9 Ibs chicken cut into serving 3 carrots chopped pieces 3 onions chopped 2 tablespoons salt 3 ribs celery chopped 1 teaspoon pepper 8 cups water Place all ingredients in canner Close cover securely Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 pounds pressure Let pressure drop of its own accord Prepare dumplings as follows Dumplings cup milk 4
82. ter Heat liquid in can ner and stir in flour mixture Heat to boiling stir constantly for 1 minute or until thickened Season with salt and pepper COOKING MEAT The recipes in this section were written for fresh or completely thawed meats If you wish to use frozen meats thaw half an hour or more just enough so that the meat will have contact with the bottom of the canner and sear crispy brown Then increase the cooking times given in the recipes Frozen beef veal and lamb should be cooked 25 minutes per pound frozen pork 30 minutes per pound DO NOT FILL CANNER OVER TWO THIRDS FULL COOKING RECIPES MEAT POT ROAST 9 Ibs beef shoulder or rump roast Salt and pepper 4 tablespoons cooking oil 2 onions sliced 2 cups water Heat canner add oil and brown meat well on all sides Place cooking rack and roast in canner Season roast with salt pepper and onion add water Close cover securely Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure Let pressure drop of its own accord 15 18 servings ITALIAN POTTED BEEF 9 Ibs rump or chuck roast 1 tablespoon salt 3 tablespoons cooking oil 2 cups sliced mushrooms 3 onions chopped 3 6 ounce cans tomato paste 2 cups diced celery 2 10 ounce cans beef broth 3 carrots chopped 1 2 cups red wine 3 bay leaves Heat canner add oil and brown roast on all sides Add prepared vegetables and seasonings Blend tomato paste with broth and wine Pour over
83. ubbles Adjust two piece caps Process 10 minutes using boiling water canning method described on pages 13 14 Yield about 7 pints Note For fresh pack pickled foods allow 4 to 6 weeks for the product to cure and develop a satisfactory flavor 14 DILL PICKLES 8 pounds 4 to 6 inch cucumbers cut lengthwise into halves Ys cup sugar A cup canning salt 1 quart vinegar 5 acidity 1 quart water 3 tablespoons mixed pickling spices Green or dry dill 1 head per jar Wash and drain cucumbers Combine sugar salt vinegar and water in a large saucepot Tie spices in a spice bag add spice bag to vinegar mixture simmer 15 minutes Pack cucumbers into hot jars leaving 14 inch headspace put one head of dill in each jar Ladle hot liquid over cucumbers leaving 4 inch headspace Remove air bubbles Adjust two piece caps Process pints and quarts 15 minutes using boiling water canning method described on pages 13 14 Yield about 7 pints or 3 quarts Note For fresh pack pickled foods allow 4 to 6 weeks for the product to cure and develop a satisfactory flavor ZESTY SALSA 10 cups chopped seeded 1 cups cider vinegar peeled cored tomatoes 3 cloves garlic minced about 6 pounds 2 tablespoons cilantro 5 cups chopped and seeded minced long green peppers 1 tablespoon salt about 2 pounds 1 teaspoon hot pepper sauce 5 cups chopped onions optional about 14 pounds 2 cups chopped and seeded hot peppers about 1 pound
84. uid and dry ingredients mix well Pour into buttered 1 quart mold Cover mold firmly with aluminum foil Place water cooking rack and mold in canner Close cover securely Allow steam to flow from vent pipe 20 minutes Place pressure regulator on vent pipe and cook 50 minutes at 10 pounds pressure Let pressure drop of its own accord BREAD PUDDING 4 cups cubed dry bread 1 cup raisins 4 cups hot milk 1 cup chopped nuts 4 teaspoon salt 4 eggs 1 cup brown sugar 1 teaspoon vanilla 1 teaspoon cinnamon 1 quart water 2 tablespoons butter Combine bread hot milk salt brown sugar cinnamon butter raisins nuts eggs and vanilla Turn into a buttered bowl that may be set loosely in canner Cover bowl firmly with aluminum foil Place water cooking rack and bowl in canner Close cover securely Place pressure regulator on vent pipe and COOK 20 MIN UTES at 15 pounds pressure Let pressure drop of its own accord 2 servings RICE PUDDING 4 cups cooked rice 1 teaspoon vanilla 2 cups water 1 quart milk 4 eggs slightly beaten cup sugar 1 teaspoon salt Scald milk and cool slightly Combine eggs sugar and salt Add milk slowly stirring constantly Add rice and vanilla Pour into individual custard cups and cover firmly with aluminum foil Place water cooking rack and custard cups in canner Close cover securely Place pressure regulator on vent pipe and COOK 3 MINUTES at 15 pounds pressure Cool canner at once Stir gently befor
85. unds pressure Do not strike the rim of the canner body with any cooking utensil as this will cause nicks which may damage the rim and allow steam to escape Use the canner on a level burner and range only Use on a tilted burner or range may interfere with the operation of the pressure regulator Pouring water into a dry overheated canner may crack the metal The canner has been de Note Cover is shown in open po signed so the cover will go sition Rotate clockwise to close on in only one position and rotate in only the directions indicated for closing and opening Press down on the cover handles to compress the sealing ring and make the cover easier to close The cover has the words CLOSE V OPEN em bossed on the top surface Body Handle near a cover handle Align the V on the cover with the mark on the body handle for proper cover and body alignment Turn the cover in the direction indicated to close until the cover handles are centered directly above body handles Do not rotate cover beyond this point Fig J Fig J When the cover is rotated to the closed position the air How to Use Your Canner IMPORTANT Read carefully Do not attempt to use your Pressure Canner before reading these instructions Before using your canner for the first time clean accord ing to the instructions on page 2 vent cover lock passes under the locking bracket When the handles are aligned one over the other the pressu
86. which do not require the same cooking time the canner may be quick cooled when there is just enough cooking time left for the food requiring the shorter cooking time When the pressure is completely reduced the cover may be opened and the food added Then again place the cover on the canner and proceed with cooking Questions For answers to any questions regarding recipes or timetables call orwrite Home Economics Department National Presto Industries Inc 3925 North Hastings Way Eau Claire Wisconsin 54703 3703 phone 1 800 368 2194 e mail contact GoPresto com When writing please include a phone number and a time when you can be reached during weekdays if possible Inquiries will be answered promptly by letter telephone or email How to Pressure Cook Foods IMPORTANT Read carefully Do not attempt to use your canner before reading these instructions Follow these step by step instructions for pressure cooking in your canner For preparing only meats poultry or fish omit step 4 For preparing only vegetables soups or desserts omit steps 1 2 3 Do not fill the canner over 7 full When cooking a solid mass of food such as soups do not fill the canner over full 1 Preheat canner with cover off A medium heat setting is adequate for most range burners Consult the instruction book which accom panied your range for recommended heat settings Place cooking oil in canner according to recipe Caution Pouring

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