Presto Pressure Canner

7/31/2019 Presto Pressure Canner

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Pressure Cannerand Cooker

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Instructions and Recipes2010 b Natinal Prest Industries, Inc.

Table of ConTenTs

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Before Using the Canner for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Pressure Canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

How to Pressure Can Foods. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Care and Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Pressure Canning Fruits and Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Pressure Canning Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Pressure Canning Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Pressure Canning Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Pressure Canning Fish and Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Pressure Canning Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Helpful Hints For Pressure Canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

How To Can Foods Using Boiling Water Method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

How to Pressure Cook Foods in Your Pressure Canner . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Important Safety Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Helpful Hints for Pressure Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Pressure Cooking Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Pressure Cooking Entrees . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Pressure Cooking Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27

Pressure Cooking Dry Beans and Peas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Pressure Cooking Soups. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Pressure Cooking Desserts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Recipe Inde . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

READINSTRUCTIONS

BEFORE OPERATING

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READINSTRUCTIONSBEFORE OPERATING

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This is a Listed appliance. The fllwing Imprtant Safeguards are recmmended b mst prtable appliance manufacturers.

IMPORTANT SAFEGUARDST reduce the risk f persnal injur r prpert damage, basic safet precautins shuld alwas be fllwed, including the fllwing:

1. Read all instructins. Imprper use ma result in bdil injur r prpert damage.

2. Alwas check the vent pipe befre use. Hld cver up t light and lk thrugh vent pipe t be certain it is clear.

3. Alwas check the air vent/cver lck t be sure it mves freel befre use.

4.Donotllpressurecannerover23 full when using fr pressure cking. Fr sup, rice, and dried vegetables which expand during cking, dnotllcannerover12full.Overllingmaycauseariskofcloggingtheventpipeanddevelopingexcesspressure.Seefoodpreparationinstruc-tins.

5. D nt pressure ck applesauce, cranberries, rhubarb, pearl barle, cereals, pastas, grains, split peas, r sup mixes cntaining dr beans rpeas. These fds tend t fam, frth, and sputter and ma blck the vent pipe, verpressure plug, and air vent/cver lck.

6. This appliance cks under pressure. Imprper use ma result in scalding injur. Make certain pressure canner is prperl clsed befre perat-ing; cver handles must be directl abve the bd handles. See Hw T Use instructins.

7. D nt place the pressure canner r attempt t pressure can r ck in a heated ven.

8. Caution: Do not use pressure canner on an outdoor LP gas burner or gas range over 12,000 BTUs. Ding s ma result in damage t thepressure canner and/r prpert damage and persnal injur.

9. Extreme cautin must be used when mving a pressure canner cntaining ht liquids. D nt tuch ht surfaces. Use handles r knbs.

10. D nt pen canner until internal pressure has been cmpletel reduced, air vent/cver lck has drpped, and n steam escapes when the pressureregulatr is remved. See Hw T Use instructins.

11. Caution: T ensure safe peratin and satisfactr perfrmance, replace the verpressure plug ever time u replace the sealing ring r snerif it becmes hard, defrmed, cracked, wrn, r pitted. It is recmmended that the sealing ring and verpressure plug be replaced at least everthree ears.

12. Clse supervisin is necessar when the pressure canner is used near children. It is nt recmmended that children use the pressure canner.

13. When nrmal perating pressure is reached, the pressure regulatr will begin t rck. Graduall lwer the heat as necessar t maintain the pres-sure. If the pressure regulatr is allwed t rck vigrusl, excess steam will escape, liquid will be evaprated, and fd ma scrch.

14. D nt use this pressure canner fr ther than intended use.

15. D nt use this pressure canner fr pressure fring with il.

SAVE THESE INSTRUCTIONSTHIS PRoDUCT IS FoR HoUSEHoLD USE oNLy.

GeTTinG aCquainTed

yur canner is a special, large capacit pressure vessel designed fr hmecanning a wide variet f fruits, vegetables, meats, and pultr. The cannerma als be used t fast ck man f ur favrite fds in larger quantitiesthan can be prepared in a cnventinal size pressure cker.

The canner uses pressure t achieve the high temperatures required fr safelprcessing fds while canning. The United States Department f Agriculturerecmmends the pressure canner as the nl safe methd fr canning lw-acidfdsvegetables, meats, and pultr.

The canner will als ck man fds in ne-third t ne-tenth the timerequiredbyconventionalmethods.Pressurecookingpreservesavorandnutrients and tenderizes tugher cuts f meat. Infrmatin fr pressure ck-ing begins n page 19.

It is necessar t fllw a few special rules in using and caring fr ur Pres-sure Canner. Becme familiar with the varius parts as shwn in the diagramn this page.

1. PRESSURE DIAL GAUGE

The pressure dial gauge registers pressure inpunds (per square inch) r PSI. The pintermves arund the dial indicating the pressurewithin the unit. Pressure can be cntrlledand maintained b adjusting the heat settingn ur stve.

NOTE: The Pressure Dial Gauge can befoundinthefoamllerofthecarton.Itisina white bx.

2. PRESSURE REGULATOR

The pressure regulatr acts as a safet device tprevent pressure in excess f 15 punds frmbuilding in the canner. Pressure readings nthe pressure canner are registered nl n thepressure dial gauge.

NOTE: The Pressure Regulatr can be fundinthetopfoamllerofthecarton.ItisinabagidentiedwiththewordsPressureregulatorenclosed.

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READ INSTRUCTIONSBEFORE OPERATING

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3. VENT PIPE

The vent pipe is the primar pres-sure relief valve and will releasepressure in excess f 15 punds. Thepressure regulatr sits lsel n thevent pipe.

4. AIR VENT/COVER LOCK

The air vent/cver lck autmaticallvents r exhausts air frm the can-ner and acts as a visual indicatin fpressure in the canner. The small gas-ket must be in place fr the air vent/cver lck t seal cmpletel.

5. LOCKING BRACKET

The lcking bracket n the inside fthe canner bd engages with the airvent/cver lck t prevent the cverfrm being pened when there is pres-sure in the unit.

6. SEALING RING

Thesealingringtsintothecannercver and frms a pressure-tight sealbetween the cver and bd duringcanning and cking.

7. OVERPRESSURE PLUG

The black, rubber verpressure plugis lcated in the canner cver. It wilautmaticall pp ut and releasesteam in case the vent pipe becmesblcked and/r clgged and pressurecannt be released nrmall thrughthe vent pipe.

8. CANNING-COOKING RACK

The canning-cking rack is placedin the bttm f the canner t hldjars ff the bttm f the unit whilecanning. When cking, the rackis used fr steaming fds. It canals be used t hld fds such asvegetables ut f the cking liquidwhich allws several fds t becked at the same time withut anintermingling f flavrs. When itisdesirabletoblendavors,donotuse the canning-cking rack. Thecanning-cking rack must alwas

be used when canning.

REPLACEMENT PARTS

PRESTo Canner parts are available at mst hardware stres r the can be rdered directl frm Prest; see service and partsinfrmatin n page 36.

When rdering parts, please specif the seven digit mdel number fund stamped n the side f the canner bd.

befoRe usinG THe CanneR foR THe fiRsT TiMe

1. Remve the sealing ring b simpl pulling it frm the sealing ring

grve.2. Wash the cver, bd, and sealing ring with ht, suds water t

remve an manufacturing ils. Rinse all parts with warm waterand dr.

3. Replace the sealing ring in the sealing ring grve, making certain tttheringunderthestoptablocatedontheinsiderimofthecover(Fig. A).

4. The sealing ring is prelubricated. If necessar, t help make the cvereasier t pen and clse, a ver light cating f cking il ma beapplied t the sealing ring and underside f the bd lugs (Fig. B). Thecver shuld pen and clse easil when fllwing the instructinsn page 5, step 6.

5.Attachthedialgaugetothecannercoverbyrstremovingthenut,metal washer, and white cmpressin gasket frm the threaded end f the dial gauge. Then, turnthe cver upside dwn and starting frm the bttm, insert the threaded end f the dial gauge upthrugh the hle in the center f the cver until the metal base rests n the cver. While hldingthe dial gauge in place, psitin the gasket (the gasket shuld rest within the cver hle), metalwasher,andthenthenutonthethreadedendofthegauge(Fig.C)andtightenwithngers.Ifnecessar, lightl tighten with a wrench.

HELPFUL HINT: T help urself understand the peratin f the pressure canner, pur 4 cups fwater int the canner and fllw the step-b-step instructins beginning with step 5 n page 5. Fractual usage f the canner, fllw the cmplete instructins beginning n page 4 fr pressure canning and n page 19fr pressurecking.

READINSTRUCTIONSBEFOREOPERATING

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Small Gasket

Cver

Bd Lug

ApplCking oil

Here

ApplCkingoil Here

Stp Tab

Sealing Ring inSealing Ring Grve

Fig. B

Fig. A

Fig. C

MetalBase

Nut

MetalWasher

WhiteCmpress

Gaske

Cver


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PRessuRe CanninGThe United States Department f Agriculture recmmends the pressure canner as being the nl safe methd fr canning lw acidfdsvegetables, meats, and pultr.

There are invisible micrrganisms present all arund us. Fruits, vegetables, and meat cntain these micrrganisms naturalland et, the are nt a prblem unless fd is left t sit fr extended perids f time, causing fd spilage. This is natures waoftellinguswhenfoodisnolongerttoeat.

There are fur basic agents f fd spilageenzmes, mld, east, and bacteria. Canning interrupts the natural spilage ccle

s fd can be preserved safel. Mlds, east, and enzmes are destred at temperatures belw 212F, the temperature at whichwaterboils(exceptinmountainousregions).Therefore,boilingwaterprocessingissufcienttodestroythoseagents.

Bacteria, hwever, are nt as easil destred. The bacteria, Clstridium btulinum prduces a spre that makes a pisnus txinwhich causes btulism. This spre is nt destred at 212F. In additin, the bacteria thrive n lw acid fds in the absence f airFr a safe fd prduct, lw acid fds need t be prcessed at 240F, which can be achieved nl with a pressure canner.

In pressure canning, sme f the water in the pressure canner is cnverted t steam, which creates pressure within the canner. Aspressure increases, temperature increases, 5 punds pressure228F, 10 punds pressure240F, 15 punds pressure250FThis pressurized heat destrs the ptentiall harmful bacterial spres. As the jars cl, a vacuum is frmed, sealing the fd withinand preventing an new micrrganisms frm entering and spiling the fd.

As a safeguard against using canned fds which ma be affected with spilage that is nt readil detected, bil all lw acid fdsand tmates fr 10 minutes at altitudes belw 1,000 feet. Extend the biling time b 1 minute fr each 1,000 ft increase inaltitude.

Man times drs that cannt be detected in the cld prduct will becme evident b this methd. If, after biling, fd des ntsmell r lk right, discard it without tasting.

MASON JARS: While there are man stles and shapes f glass jars n the market, nl Masn jars are recmmended fr hmecanning. Masn jars are available in pint, pint, and quart capacities with threads n which a cap ma be screwed. See the chartbelw fr the jar capacit f ur canner. Additinal infrmatin ma be btained frm the manufacturers f Masn jars.

CLOSURES FOR MASON JARS:Thetwo-piecevacuumcapconsistsofaatmetallidheldinplacewithascrewband.Arubbercmpund n the underside f the lid frms a seal during prcessing. Fllw the clsure manufacturers directins fr using thetw-piece cap and fr testing fr a prper seal. If the clsure has nt sealed, cmpletel reprcess r use the fd immediatelRefer t the clsure manufacturers directins fr additinal infrmatin.

MAxIMUM JAR CAPACITIES

(For Model Numbers beginning with 0175) (For Model Numbers beginning with 0178)

Regular jars Wide mouth jars Regular jars Wide mouth jars12 half-pints 8 half-pints 24 half-pints 16 half-pints

10 pints 8 pints 20 pints 16 pints

7 quarts* 7 quarts* 7 quarts 7 quarts

*D nt use the biling water methd with quartjars.

T achieve the maximum jar capacit when pressurecanning, it will be necessar t duble deck pint and pint jars. see page 17.Fr biling wather methd, d nt duble deck jars.

HoW To PRessuRe Can foods

IMPORTANT: Read carefully. Do not attempt to use your canner before reading these instructions.

Followthesestep-by-stepinstructionsforpressurecanninginyourcanner.Preparefoodaccordingtothedirectionsinspecicrecipe.

1. Be sure ur canner is thrughl cleaned and wrking prperl. Befre each canning seasn, check the dial gauge fr accurac(see page 7, step 12). Als check the sealing ring, verpressure plug, and the small, white gasket f the air vent/cver lck.Replace these parts when the becme hard, defrmed, cracked, wrn, pitted, r unusuall sft.

If canning n an electric smthtp range, clean the stvetp with a cktp plishing cream, accrding t the stvetp manufacturer's instructins, befre and after canner use. In additin, t avid scratching smthtp ranges, check the bttm f thecanner t be sure it is clean and free f debris and des nt have an nicks r scratches.

2. Check Masn jars fr nicks, cracks, and sharp edges. Check screw bands fr dents r rust. Use nl jars, lids, and bands inperfect cnditin s an airtight seal ma be btained.


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Wash and rinse jars, lids, and bands. Pur ht water int jars and set aside until needed. Fllw clsure manufacturers directins fr bands and lids.

3.Selectfreshrmfood.Sortfoodaccordingtosize.Cleanfoodthoroughly.Prepareaccordingtorecipe.FillhotMasonjarsprmptl with fd and liquid t recmmended level. Allw -inch headspace fr fruits. Mst vegetables and meats require1-inch headspace due t expansin during prcessing.

Wrk ut air bubbles with a clean nnmetallic spatula. Wipe sealing edge clean with a dampclth.

Adjust bands accrding t clsure manufacturers directins.

4. Place 3 quarts f biling water, canning rack, and jars in canner (Fig. D). T prevent waterstains n jars, add 2 tablespns white vinegar t water in canner. Alwas use canning rack.Jars ma break if set directl n bttm f canner.

5. Hld the cver up t the light and lk thrugh the vent pipe (Fig. E) t be certain it is penbefre placing the cver n the canner. If it is clear, prceed t step 6. If it is blcked r partiallblcked, clean the vent pipe with a small brush r pipe cleaner (Fig. F). Als clean the vent pipenut as shwn (Fig. G).

6. Place cver n canner, aligning the V mark n the cver with theVmark n the bd handle

(Fig. H). Press dwn n the cver handles t cmpress the sealing ring and turn the cver inthe directin indicated t clse (clckwise) until the cver handles are centered directl abvethe bd handles. D nt rtate the cver bend this pint.

7. Psitin canner n a level burner and range nl. Use n a tilted burner r range ma interfere

with the peratin f the pressure regulatr. T prevent damage t the pressure canner, d ntuse n an utdr LP gas burner r gas range ver 12,000 BTUs. A high BTU burner will sftenthe canner causing the bttm t warp. It ma als result in prpert damage and/r persnalinjur.

Usingarelativelyhighheatsetting,heatthepressurecanneruntilasteadyowofsteamcanbe seen, heard, r felt cming frm the vent pipe (Fig. I). Exhaust air frm the canner fr10minutesbyallowingsteamtoowfromtheventpipe.Reduceheat,ifnecessary,tomaintainasteady,moderateowofsteam.

8. Place pressure regulatr n vent pipe. If heat was reduced fr exhausting, adjust t a relativelhigh setting and heat canner. As pressure develps in the canner the air vent/cver lck will liftand lck the cver n the canner. The air vent/cver lck is a visual indicatr f the presence fpressure. When in the up psitin pressure is in the unit, when in the dwn psitin there is npressure in canner (Fig. J). Als, as pressure builds the pinter f the gauge will mve acrss

the face. Cntinue heating until the pressure gauge registers the crrect pressure. Adjust heatt maintain the crrect pressure n the dial gauge. The pressure regulatr will rck oNLy at15 punds f pressure.

9. Prcessing time begins when the pressure gauge registers the crrect pressure. Adjust heat tmaintain crrect pressure n the dial gauge. If pressure drps belw desired setting, it will benecessar t bring pressure t the crrect setting and begin prcessing cuntdwn frm thebeginning fr the full amunt f time.

HelpfulHint:Tomoreeasilymaintainpressure,itmaybebenecialtoreducetheheatwhenthe dial gauge registers 1 t 2 punds less than the desired pressure. Hwever, d nt beginthe prcessing cuntdwn until crrect pressure is reached.

10. At the end f prcessing time, turn burner t ff and remve canner frm heat surce.NOTE: Lift pressure canner t remve it frm burner. Sliding ckware can leave scratches

n stvetps.

11. Let pressure drp f its wn accrd. D nt attempt t speedthe cling f the canner, which can cause jar breakage, liquidlss frm the jars and ther prblems. Pressure is cmpletelreduced when the air vent/cver lck and verpressureplug have drpped and n steam escapes when the pressureregulatr is lifted. D nt use the dial gauge as an indicatrfr when pressure is cmpletel reduced.

12. When pressure has been cmpletel reduced, remve pressureregulatr frm vent pipe and let canner cl fr 10 minutes.

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Fig. E

Fig. F

Fig. G

Align the V mark n the cver

with the

V

mark n thebd handle.

Fig. H

3-quart water line (lwestmark in canner)

Fig. I

Air Vent/CverLck in UP Psitin

Pressure in Unit.

Air Vent/Cver Lckin DoWN Psitin.

N Pressure in Unit.

UNLOCKED LOCKEDFig. J


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D nt remve the pressure regulatr until pressure is cmpletelreduced and the air vent/cver lck has drpped. Alwas remve pressureregulatr befre pening the cver.

13. T remve cver, turn cunter-clckwise until cver hits stp (Fig.K). Cver handles will be bend the bd handles. If cver seems tstick r is hard t turn, d nt frce it pen. Sticking ma indicate thatthere is still pressure inside the canner. If in dubt abut pressure beingcmpletel reduced, let the canner stand until cl befre remving thecver.

14. Lift canner cver tward u t keep steam awa frm u when pening (Fig. L).

15. Remve jars frm canner. Set jars upright n bard r clth, awa frm draft t cl. When jars are cld, test seal, remvebands, wipe jars, label, date, and stre in a cl, dr place.

CaRe and MainTenanCe

1. The utside surface ma be kept bright and shin b cleaning with a gd silver plish r simpl b washing with sap andwater. Irn and varius minerals in water and fds ma darken the inside f the canner, but this disclratin will in n waaffect fd cked. These stains ma be remved b using a slutin f water and cream f tartar. Fr each quart f water, useonetablespooncreamoftartar.Pourenoughsolutionintothecannertocoverthediscoloration(donotlloverfull),thenclse cver securel. Place regulatr n vent pipe and heat until 15 punds pressure is reached. Remve canner frm heat;allw canner t stand tw t three hurs. Remve regulatr, pen canner, and empt cntents. Scur thrughl with a sap

impregnated steel wl cleaning pad; wash, rinse, and dr.Due t the acidic nature f the water suppl in sme areas, deteriratin f the interir surface f the canner bd ma ccurT minimize this effect, thrughl scur the inside f the canner bd with an abrasive cleanserat least nce a ear.

2. Each time the canner is washed, remve the sealing ring and wash in warm, suds water, rinse,dr, and replace in cver.

3. The air vent/cver lck ma be remved fr ccasinal cleaning r fr replacing the small gasket.T remve the air vent/cver lck, grasp and hld secure the cup prtin n the underside f thecoverwithyourngers(Fig.M).Usingthengersofyourotherhand,turnthepinportionofthe air vent/cver lck n the tp side f the cver cunterclckwise until the pin is free f thecup prtin. Lift the pin ut f the cver and remve the cup frm under the cver. Carefullpull the small gasket ff the threaded shaft n the cup prtin. Wash all parts in warm, suds

water. Use a sft clth r small nln brush t clean the cver hle.4. T reassemble the air vent cver lck, place the small gasket ver the threaded shaft f the cup prtin. Reinsert the cup prtin

b pushing the threaded shaft thrugh the air vent/cver lck pening frm the underside f the cver (Fig. M). Screw the pinprtin clckwise nt the threaded shaft until it is nt pssible t tighten it an further. Nte: Pressure will nt build if the aivent/cver lck is installed incrrectl. The pin prtin (the piece with the hle in it) must be n the tp f the cver.

5. The verpressure plug can be remved fr cleaning b pushing it ut f its peningfrm the tp f the cver. After cleaning, reinsert the plug b pushing the dmed sidef the plug int the pening frm the underside f the cver, until the bttm edge isfull and evenl seated against the underside f the cver. When the verpressure plugis prperl installed, the wrd (ToP) will be visible n the verpressure plug whenviewing the utside f the cver (Fig. N).

If the verpressure plug is ever frced ut f its cver pening due t excess pressure while cking r canning, it is imprtant call the Test Kitchen at 1-800-368-2194. Do not attempt to use the released overpressure plug.

6. Puring water int a dr verheated canner ma crack the metal.

7. D nt strike the rim f the canner bd with an cking utensil as this will cause nicks which ma damage the rim and allwsteam t escape.

8. When ur pressure canner is nt in use, invert the cver n the canner bd and stre in a dr place. String the canner with thecver lcked n ma cause unpleasant drs and defrm the sealing ring.

9. To ensure safe operation and satisfactory performance, replace the verpressure plug ever time u replace the sealingring r sner if it becmes hard, defrmed, cracked, wrn, r pitted. Replace the sealing ring and verpressure plug at leasever three ears. Failure t fllw these instructins culd result in bdil injur r prpert damage.

10. If the canner bd r cver handles becme lse, tighten them with a screwdriver.

Fig. LFig. K

Pin

Cver

SmallGasket Cup

Fig. M

Threadedshaft

overpressure Plug

Indented Prtin

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11. If leakage f misture r steam develps while using ur canner, check the fllwing pssible causes:

TheformationofasmallamountofmoistureunderthepressureregulatorisnormalwhencanningorcookingrstbeginsThis cndensatin is a result f the temperature f the pressure regulatr being lwer than the rest f the canner. If excesscndensatin cntinues, the vent pipe ma be lse and shuld be tightened with an adjustable wrench.

Leakage between the cver and bd is usuall caused b shrinkage f the sealing ring after prlnged use. Replace thesealing ring and verpressure plug.

Aslightamountofleakagearoundtheairvent/coverlockisnormalwhencanningorcookingrstbegins.Ifleakagecontinuesthe cover handles may not be fully aligned with the body handles and, therefore, the cover lock cannot engage (see page 5,step 6). Clean the air vent/cover lock occasionally to assure that it operates correctly (see page 6, step 3). Replace the smallgasket if cracked or nicked.

A small amunt f steam r misture ma be visible arund the verpressure plug when canning r cking beginsThis will stp when the verpressure plug seals. If leakage cntinues, clean r replace the verpressure plug (seepage 6, step 5).

D nt perate ur pressure canner with cntinual leakage. If the preceding steps d nt crrect the prblem, return the entireunit t the Prest Factr Service Department (see page 36).

12. The dial gauge is a delicate instrument which must be handled with care. D nt submerse cver r let gauge cme in cntacwith an liquid. The pressure dial gauge needs t be checked fr accurac prir t each canning seasn and if an f thefllwing cnditins exist: cver has been submerged in water r drpped, gauge glass is brken r has fallen ut, parts arerust, pinter is nt in the 0 blck, r if u believe the gauge ma nt be accurate. The gauge can usuall be checked atyourlocalcountyextensionofce.Ifyouareunabletohaveyourdialgaugecheckedlocally,carefullyremovethegaugeandsend it t the Prest Cnsumer Service Department. See Service Infrmatin n page 36. An accurate gauge is necessar t

help prevent fd spilage and pssible fd pisning.

13.Ifthepressurecannerbecomesdifculttoopenorclose,replacethesealingring.

14. IMPORTANT: The sealing ring, verpressure plug, and rubber gasket f the air vent/cver lck ma shrink, becme hard,defrmed, cracked, wrn, r pitted with nrmal use. Expsure t high heat, such as a warm burner r ven tp, will cause theseparts t deterirate rapidl. When this happens, replace the sealing ring, verpressure plug, and small rubber gasket f the aivent/cver lck. Replace the sealing ring and verpressure plug at least ever three ears.

Befre inserting a new sealing ring, clean the sealing ring grve with a brush.

An maintenance required fr this prduct, ther than nrmal husehld care and cleaning, shuld be perfrmed b the PrestFactr Service Department (see page 36).

PRessuRe CanninG fRuiTs and ToMaToes

Fruits and tmates ma be prcessed using pressure canning r biling water canning. The pressure prcessing methd fr fruitsand tmates gives a heat treatment equivalent t the much lnger prcessing time required with the biling water methd.

Selectrm,fully-ripenedbutnotsoftfruitortomatoes.Donotcanoverripefoods.Somefruitstendtodarkenwhiletheyarebeing prepared. T prevent the darkening, place fruit in an ascrbic acid slutin (1 teaspn ascrbic acid t 1 galln water) r useascrbic acid r citric acid mixtures accrding t package instructins.

Althoughfruithasbettercolor,shape,andavorwhenitiscannedwithsugar,itmaybecannedunsweetenedifdesired.Whitesugar is preferable t brwn sugar fr canning. Light crn srup r hne ma be used t replace up t ne-half the sugar.

The amunt f sugar desirable t use in preparing srups will depend upn the tartness f the fruit and n famil preference. Itshuld be remembered that fruit, when heated, releases sme f its juices which will dilute the srup in prprtin t the juicinessf the fruit.

SYRUPS FOR CANNING FRUITS

SUGAR PER YIELD OFSYRUP QUART OF LIQUID SYRUPVer Light 1 cup 4 cups

Light 2 cups 5 cups

Medium 3 cups 5 cups

Heav 4 cups 6 cups

Heat sugar with water r juice until sugar is disslved. Add fruit and ck until heated thrugh. Pack fruit int clean Masn jars t within-inch f tp f jar. Cver with ht liquid leaving -inch headspace. The liquid ma be srup, fruit juice, r plain water. Fr stepsn biling water canning, refer t page 17.


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When pressure canning at altitudes f 2,000 feet r belw r biling water canning at altitudes f 1,000 feet r belw, prcessaccordingtospecicrecipe.Whencanningathigheraltitudes,processaccordingtothefollowingcharts.

Altitude and Pressure Chart for Pressure Canning FruitAltitude Punds f Pressure fr Pints and Quarts

2,001 4,000 ft. 7 lbs.

4,001 6,000 ft. 8 lbs.

6,001 8,000 ft. 9 lbs.

Altitude and Pressure Chart for Pressure Canning Tomato RecipesAltitude Punds f Pressure fr Pints and Quarts

2,001 4,000 ft. 12 lbs.

4,001 6,000 ft. 13 lbs.

6,001 8,000 ft. 14 lbs.

Prcessing time is the same at all altitudes.

Altitude Chart for Boiling Water Canning Fruit and Tomato RecipesAltitude Prcessing Time fr Pints and Quarts

1,001 3,000 ft. increase prcessing time 5 minutes

3,001 6,000 ft. increase prcessing time 10 minutes6,001 8,000 ft. increase prcessing time 15 minutes

CANNING RECIPES: FRUITS AND TOMATOES

APPLESWash, peel, and cut apples int pieces. Place apples in an ascrbic acid slutin (1 teaspn ascrbic acid t 1 galln water) t preventdarkening during preparatin. Drain well. Bil apples in a light srup r water fr 5 minutes. Pack ht apples in clean, ht Masn jars,leaving -inch headspace. Cver apples with ht srup r water, leaving -inch headspace. Adjust jar lids.

Pressure canning: Prcess at 6 punds pressure, pints and quarts 8 minutes. Fr prcessing abve 2,000 feet altitude, see the abve chartfr recmmended punds f pressure.

Boiling water canning: Prcess pints and quarts 20 minutes. Fr prcessing abve 1,000 feet altitude, see the abve chart fr recm-

mended time. APPLESAUCEWash, peel, and cre apples. If desired, slice apples int ascrbic acid slutin (1 teaspn ascrbic acid t 1 galln water) t preventdarkening. Drain well. Place slices in a pan. Add cup water. Ck until apples are tender. Press thrugh fd mill r sieve. Sweetent taste. Reheat sauce t biling. Pack int clean, ht Masn jars, leaving -inch headspace. Adjust jar lids.

Pressure canning: Prcess at 6 punds pressure, pints 8 minutes and quarts 10 minutes. Fr prcessing abve 2,000 feet altitude, seethe abve chart fr recmmended punds f pressure.

Boiling water canning: Prcess pints 15 minutes and quarts 20 minutes. Fr prcessing abve 1,000 feet altitude, see the abve chartfr recmmended time.

APRICOTSWashwell-ripened,rmapricots.Ifpeeledapricotsaredesired,dip1minuteinboilingwater,thenincoldwater,andpeel.Cutapricotsin halves and remve pits. Place apricts in an ascrbic acid slutin (1 teaspn ascrbic acid t 1 galln water) t prevent darkeningduring preparatin. Drain well. Heat apricts thrugh in a ver light, light, r medium srup r water (see page 7). Pack ht apricts,

cut side dwn, in clean, ht Masn jars, leaving -inch headspace. Cver with biling srup r water, leaving -inch headspace. Adjustjar lids.

Pressure canning: Prcess at 6 punds pressure, pints and quarts 10 minutes. Fr prcessing abve 2,000 feet altitude, see the abvechart fr recmmended punds f pressure.

Boiling water canning: Prcess pints 20 minutes and quarts 25 minutes. Fr prcessing abve 1,000 feet altitude, see the abve chartfr recmmended time.


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BERRIES (ExCEPT STRAWBERRIES)Washrmberriescarefully,removingcapsandstems.Heatberriesinboilingwaterfor30secondsanddrain.Packhotberriesinclean,ht Masn jars, leaving -inch headspace. Cver with biling srup r water, leaving -inch headspace. Adjust jar lids.

Pressure canning: Prcess at 6 punds pressure, pints and quarts 8 minutes. Fr prcessing abve 2,000 feet altitude, see page 8 frrecmmended punds f pressure.

Boiling water canning: Prcess pints and quarts 15 minutes. Fr prcessing abve 1,000 feet altitude, see page 8 fr recmmendedtime.

CHERRIESWash cherries and remve stems. Remve pits, if desired. If canning whle cherries, prick each cherr with a clean needle t prevent

splitting. Heat cherries with cup water r srup t each quart f cherries. Cver pan and bring t a bil. Pack ht cherries and ckingliquid in clean, ht Masn jars, leaving -inch headspace. Adjust jar lids.

Pressure canning: Prcess at 6 punds pressure, pints 8 minutes and quarts 10 minutes. Fr prcessing abve 2,000 feet altitude, seepage 8 fr recmmended punds f pressure.

Boiling water canning: Prcess pints 15 minutes and quarts 20 minutes. Fr prcessing abve 1,000 feet altitude, see page 8 fr recm-mended time.

PEACHESWash full-ripened but nt sft peaches. Lsen skins b dipping peaches 1 minute in biling water, then in cld water, and peel. Cut

peaches in half and remve pits. Slice if desired. Place peaches in an ascrbic acid slutin (1 teaspn ascrbic acid t 1 galln water)t prevent darkening during preparatin. Drain well. Heat peaches thrugh in ver light, light, r medium srup r water (see page 7)Pack ht peaches, cut side dwn, in clean, ht Masn jars, leaving -inch headspace. Cver with biling srup r water, leaving -inchheadspace. Adjust jar lids.



PEARSWash pears. Peel, cut in half lengthwise, and cre. Slice pears, if desired. Place pears in an ascrbic acid slutin (1 teaspn ascrbicacid t 1 galln water) t prevent darkening during preparatin. Drain well. Bil pears 5 minutes in ver light, light, r medium srupr water (see page 7). Pack ht pears in clean, ht Masn jars, leaving -inch headspace. Cver with biling srup r water, leaving-inch headspace. Adjust jar lids.


Boiling water canning: Prcess pints 20 minutes and quarts 25 minutes. Fr prcessing abve 1,000 feet altitude, see page 8 fr recm-

mended time.PLUMS

Washrm,ripeplums.Removestems.Ifplumsaretobecannedwhole,prickeachsidewithafork.Freestonevarietiesmaybecutinhalves and pitted. Heat plums t biling in ver light, light, r medium srup (see page 7). Bil 2 minutes. Cver saucepan and let stand20 t 30 minutes. Pack ht plums in clean, ht Masn jars, leaving -inch headspace. Cver with biling srup r water, leaving -inchheadspace. Adjust jar lids.



RHUBARBWash ung, tender rhubarb. Remve ends and cut int -inch pieces. Add cup sugar t each quart f rhubarb. Let stand until juice

appears. Heat rhubarb slwl t biling. Pack ht rhubarb in clean, ht Masn jars, leaving -inch headspace. Adjust jar lids.Pressure canning: Prcess at 6 punds pressure, pints and quarts 8 minutes. Fr prcessing abve 2,000 feet altitude, see page 8 frrecmmended punds f pressure.

Boiling water canning: Prcess pints and quarts 15 minutes. Fr prcessing abve 1,000 feet altitude, see page 8 fr recmmendedtime.


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TOMATOESWHOLE OR HALVED(PACKED RAW WITHOUT ADDED LIQUID)

Washmedium,smooth,rm,ripetomatoes.Loosenskinsbydippingtomatoes1minuteinboilingwater,thenincoldwater.Peelanremve cre. Leave whle r halve. Add 2 tablespns f bttled lemn juice r teaspn f citric acid per quart f tmates. Fr pintsuse 1 tablespn bttled lemn juice r teaspn citric acid. Add 1 teaspn salt t each quart, teaspn t each pint, if desired. Filjarswithrawtomatoes,pressinguntilspacesbetweenthemllwithjuice.Leave-inchheadspace.Adjustjarlids.

Pressure canning: Prcess at 11 punds pressure, pints and quarts 25 minutes. Fr prcessing abve 2,000 feet altitude, see page 8 frecmmended punds f pressure.

Boiling water canning: Prcess pints and quarts 85 minutes. Fr prcessing abve 1,000 feet altitude, see page 8 fr recmmended

time.TOMATO JUICE

Wash ripe, juic tmates. Remve stem ends and cut int pieces. T prevent juice frm separating, quickl cut abut 1 pund f fruiint quarters and put directl int saucepan. Heat immediatel t biling while crushing. Cntinue t slwl add and crush freshl cutmat quarters t the biling mixture. Make sure the mixture bils cnstantl and vigrusl while adding the remaining tmatesSimmer 5 minutes after all pieces are added. If juice separatin is nt a cncern,simpl slice r quarter tmates int a large saucepanCrush, heat, and simmer fr 5 minutes befre juicing.

Press heated juice thrugh a sieve r fd mill t remve skins and seeds.

Add 2 tablespns f bttled lemn juice r teaspn citric acid t each quart. Add 1 tablespn f bttled lemn juice r teaspn citric acid t each pint.

Heat juice again t biling. Add 1 teaspn f salt t each quart, teaspn t each pint, if desired. Fill jars with ht tmat juice, leaving -inch headspace. Adjust jar lids.


Boiling water canning: Prcess pints 35 minutes and quarts 40 minutes. Fr prcessing abve 1,000 feet altitude, see page 8 fr recmmended time.

TOMATO SAUCEPrepare and press as fr making tmat juice (see recipe abve). Heat in large saucepan until sauce reaches desired cnsistenc. Simmeuntil vlume is reduced b abut ne-third fr thin sauce, r b ne-half fr thick sauce. Add 2 tablespns f bttled lemn juice r teaspn f citric acid t each quart. Add 1 tablespn f bttled lemn juice r teaspn citric acid t each pint. Pur ht sauce inclean, ht Masn jars, leaving -inch headspace. Adjust jar lids.


Boiling water canning: Prcess pints 35 minutes and quarts 40 minutes. Fr prcessing abve 1,000 feet altitude, see page 8 fr recm

mended time.SALSA

Prcess salsa using the biling water methd. Refer t page 18 fr tested canning recipe.

PRessuRe CanninG VeGeTables

Pressure canning is the only safe method for canning vegetables.

yung, tender, fresh vegetables, slightl immature, are better fr canning than thse which are verripe. As a rule, vegetables arebestifcannedimmediatelyafterpicking,sinceavordecreasesuponstandingandoftenunpleasantcolorchangestakeplace.Avoidbruising vegetables because spilage rganisms grw mre rapidl n bruised vegetables than n unblemished nes.

Wash and prepare garden fresh vegetables as u wuld fr cking.

T raw pack vegetables, simpl place the prepared vegetables int clean, ht Masn jars and cver with biling water.T ht pack vegetables, preck in biling water until heated thrugh. Pack pre-cked vegetables int clean, ht Masn jars andcver with biling water. Whenever pssible, the precking water shuld be used as liquid t cver the vegetables after packingint Masn jars. Hwever, there are a few vegetables, such as greens and asparagus, which make the cking water bitter andundesirable t use.

When packing vegetables, leave 1-inch headspace in Masn jars.

Foodsmaybeprocessedwithorwithoutsalt.Ifsaltisdesired,useonlycanningsalt.Tablesaltcontainsallerwhichmaycausecludiness in bttm f jars. Add teaspn canning salt t each pint jar, 1 teaspn t each quart jar, if desired.

Followstep-by-stepdirectionsbeginningonpage4forcanningprocedure.Processspecicvegetablesaccordingtothefollowingrecipes.


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Whenpressurecanningataltitudesof2,000feetorbelow,processaccordingtospecicrecipe.Whencanningathigheraltitudesprcess accrding t the fllwing chart.

Altitude and Pressure Chart for Canning Vegetables

Altitude Punds f Pressure fr Pints and Quarts

2,001 4,000 ft. 12 lbs.

4,001 6,000 ft. 13 lbs.

6,001 8,000 ft. 14 lbs.


CANNING RECIPES: VEGETABLES

ASPARAGUSWash and drain asparagus. Remve tugh ends and scales. Rinse. Leave asparagus whle r cut int pieces.

Raw Pack: Pack raw asparagus tightl in clean, ht Masn jars, leaving 1-inch headspace.

Ht Pack: Cver asparagus with biling water and bil 2 r 3 minutes. Pack ht asparagus lsel in clean, ht Masn jarsleaving 1-inch headspace.

Cver with biling water, leaving 1-inch headspace. Adjust jar lids.

Prcess at 11 punds pressure Pints 30 minutes and Quarts 40 minutes. Fr prcessing abve 2,000 feet altitude, see chart abvefr recmmended punds f pressure.

BEANS OR PEASDRYSrt ut and discard an disclred seeds. Rehdrate beans r peas using ne f the fllwing methds:

Place dr beans r peas in a large pt and cver with water. Sak 12 t 18 hurs in a cl place. Then drain.

Cver beans with biling water in a saucepan. Bil 2 minutes, remve frm heat and sak 1 hur. Then drain.

Cver beans saked b either methd with fresh water and bil 30 minutes.

Ht Pack: Fill clean, ht Masn jars with beans r peas and cking water, leaving 1-inch headspace. Adjust jar lids.

Prcess at 11 punds f pressure Pints 75 minutes and Quarts 90 minutes. Fr prcessing abve 2,000 feet altitude, see chartabve fr recmmended punds f pressure.

BEANSGREEN, WAx, ITALIANWash ung, tender beans thrughl. Remve stem and blssm ends r an strings. Leave whle r cut int 1-inch pieces.

Raw Pack: Pack raw beans tightl in clean, ht Masn jars leaving 1-inch head space.

Ht Pack: Cver beans with biling water and bil 5 minutes. Pack ht beans lsel in clean, ht Masn jars, leaving 1-inchhead space.



BEANSFRESH LIMAShell and wash ung, tender beans thrughl.

Raw Pack: Pack raw lima beans lsel in clean, ht Masn jars, leaving 1-inch headspace in pint jars. Fr quarts, leave1-inches headspace if beans are small; and 1-inches headspace if beans are large.

Ht Pack: Cver beans with biling water and bring t a bil. Bil 3 minutes. Pack ht beans lsel in clean, ht Masn

jars, leaving 1-inch headspace.




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PEPPERSHOT OR SWEET(INCLUDING BELL, CHILE, JALAPEO, AND PIMIENTO)

Preparation of Chile peppersCut tw r fur slits in each pepper, and blister using ne f the fllwing methds:

oven r briler methd: Place chile peppers in a 400 ven r briler fr 6 t 8 minutes until skins blister.

Range-tp methd: Cver ht burner, either gas r electric with heav wire mesh. Place chilies n burner fr severalminutes until skins blister.

Allw peppers t cl. Place in a pan and cver with a damp clth. After several minutes, peel peppers. Remve stems andseeds.

Preparation of other peppersRemve stems and seeds; blanch 3 minutes.Ht Pack: Small peppers ma be left whle. Large peppers ma be quartered. Pack peppers lsel in clean, ht Masn

jars, leaving 1-inch headspace. Cver with biling water, leaving 1-inch headspace. Adjust jar lids.

Prcess at 11 punds f pressure Pints 35 minutes. Fr prcessing abve 2,000 feet altitude, see page 11 fr recmmendedpunds f pressure.

POTATOESSWEETWash sweet ptates. Bil r steam just until partiall sft (15 t 20 minutes). Remve skins and cut int pieces. CAUTIoN: Dnt mash r puree ptates. Pack ht sweet ptates in clean, ht Masn jars, leaving 1-inch headspace. Cver with biling waterleaving 1-inch headspace. Adjust jar lids.

Prcess at 11 punds pressure Pints 65 minutes and Quarts 90 minutes. Fr prcessing abve 2,000 feet altitude, see page 11fr recmmended punds f pressure.

POTATOESWHITEWash, scrape, and rinse new ptates 1 t 2 inches in diameter. If desired, cut int -inch cubes. Place in ascrbic acid slutin(1 teaspn ascrbic acid t 1 galln water) t prevent darkening. Drain. Cver ptates with ht water; bring t a bil and bilwhle ptates fr 10 minutes, cubes fr 2 minutes. Pack ht ptates in clean, ht Masn jars, leaving 1-inch headspace. Cverwith biling water, leaving 1-inch headspace. Adjust jar lids.

Prcess at 11 punds pressure Pints 35 minutes and Quarts 40 minutes. Fr prcessing abve 2,000 feet altitude, see page 11fr recmmended punds f pressure.

PUMPKIN AND WINTER SQUASHWashandremoveseeds.Cutinto1-inchslicesandpeel.Cuteshinto1-inchcubes.Boil2minutesinwater.CAUTION:Donotmash r puree. Pack ht squash cubes lsel in clean, ht Masn jars, leaving 1-inch headspace. Cver with biling water, leav-ing 1-inch headspace. Adjust jar lids.

Prcess at 11 punds pressure Pints 55 and Quarts 90 minutes. Fr prcessing abve 2,000 feet altitude, see page 11 fr recm-

mended punds f pressure.

PRessuRe CanninG MeaT

Pressure canning is the only safe method for canning meat.

All meat shuld be handled carefull t avid cntaminatin frm the time f slaughtering until the prducts are canned. Animalsshuld be crrectl slaughtered, canned prmptl r kept under refrigeratin until prcessed. If u slaughter ur wn meat,cntact ur lcal cunt agricultural agent fr cmplete infrmatin n slaughtering, chilling, and aging the meat.

Keep meat as cl as pssible during preparatin fr canning, handle rapidl and prcess meat as sn as it is packed. Mst meatsneed nl be wiped with a damp clth. Use lean meat fr canning; remve mst f the fat. Cut ff gristle and remve large bnesCut int pieces cnvenient fr canning.

T prepare brth, place bn pieces in saucepan and cver with cld water. Simmer until meat is tender. Discard fat. Add biling

brth t jars packed with precked meat and pultr.Meatshouldnotbebrownedwithournorshouldourbeusedinthebrothtomakegravyforpouringoverthepackedmeat.Packht meat lsel, leaving 1-inch headspace in Masn jars.

Meatsmaybeprocessedwithorwithoutsalt.Ifsaltisdesired,useonlycanningsalt.Tablesaltcontainsallerwhichmaycausecludiness in bttm f jar. Use teaspn salt t each pint, 1 teaspn t each quart. Mre r less salt ma be added t suitindividual taste.

Fllw step-b-step directins beginning n page 4 fr canning prcedure. Prcess meats accrding t the fllwing recipes.

Whenpressurecanningataltitudesof2,000feetorbelow,processaccordingtospecicrecipe.Whencanningathigheraltitudes,prcess accrding t the fllwing charts.


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Altitude and Pressure Chart for Canning Meat, Poultry, Fish, Seafood, and Soup

Altitude Punds f Pressure fr Pints and Quarts

2,001 4,000 ft. 12 lbs.4,001 6,000 ft. 13 lbs.6,001 8,000 ft. 14 lbs.


CANNING RECIPES: MEAT

CUT-UP MEAT (STRIPS, CUBES, OR CHUNKS)BEAR, BEEF, PORK, LAMB, VEAL, AND VENISON

Removeexcessfat.Soakstrong-avoredwildmeatsfor1hourinbrinewatercontaining1tablespoonofsaltperquartofwaterRinse. Remve large bnes and cut int desired pieces.

Raw Pack: Fill jars with raw meat pieces, leaving 1-inch headspace. Do NoT ADD LIQUID. Adjust jar lids.

Ht Pack: Preck meat until rare b briling, biling, r fring. Pack ht meat lsel in clean, ht Masn jars, leaving1-inch headspace. Cver meat with biling brth, water, r tmat juice (especiall with wild game) leaving1-inch headspace. Adjust jar lids.

Prcess at 11 punds pressure Pints 75 minutes and Quarts 90 minutes. Fr prcessing abve 2,000 feet altitude, see the chartabve fr recmmended punds f pressure.

GROUND MEATBEAR, BEEF, PORK, LAMB, VEAL, AND VENISON

With venisn add ne part high qualit prk fat t three r fur parts venisn befre grinding. Use freshl made sausage, seasnedwithsaltandcayennepepper(sagemaycauseabitteroff-avor).Add1teaspoonsalttoeachpoundofgroundmeatifdesired.Mixwell. Shape meat int patties r balls r cut cased sausage int 3- t 4-inch links. Ck until lightl brwned. Grund meat mabe sauted withut shaping. Remve excess fat. Fill jars with pieces, leaving 1-inch headspace. Cver meat with biling brth rwater, leaving 1-inch headspace. Adjust jar lids.


PRessuRe CanninG PoulTRY

Pressure canning is the only safe method for canning poultry.

Cut pultr int cnvenient pieces fr packing and preck until medium dne r until pieces, when cut, shw almst n pinkclr at the bne.

Precookbyboilinginwaterorinaconcentratedbrothformoreavor.Makebrothfrombonesandbonypieces,neck,back,andwing tips. Pack ht meat in clean, ht Masn jars, leaving 1-inch headspace. D nt pack fd tightl.

Poultrymaybeprocessedwithorwithoutsalt.Ifsaltisdesired,useonlycanningsalt.Tablesaltcontainsallerwhichmaycausecludiness in bttm f jar. Use teaspn salt t each pint, 1 teaspn t each quart.

Fllw step-b-step directins beginning n page 4 fr canning prcedure. Prcess pultr accrding t the fllwing recipes.

CANNING RECIPES: POULTRY

CUT-UP POULTRYCut pultr int serving size pieces. If desired, remve bne. Bil, steam, r bake pultr slwl t medium dne. Pultr is mediumdne when pink clr in center is almst gne. Pack ht pultr lsel in clean, ht Masn jars, leaving 1-inches headspaceCver pultr with biling brth r water, leaving 1-inches headspace. Adjust jar lids.

Prcess at 11 punds pressure With Bne Withut Bne

Pints 65 minutes 75 minutes

Quarts 75 minutes 90 minutes

Fr prcessing abve 2,000 feet altitude, see chart abve fr recmmended punds f pressure.


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RABBITSak dressed rabbits 1 hur in water cntaining 1 tablespn f salt per quart. Rinse and remve excess fat. Cut int serving sizepieces. Bil, steam, r bake t medium dne. Rabbit is medium dne when pink clr in center is almst gne. Pack ht rabbilsel in clean, ht Masn jars, leaving 1-inches headspace. Cver rabbit with biling brth r water leaving 1-inches head-space. Adjust jar lids.

Prcess at 11 punds pressure With Bne Withut Bne

Pints 65 minutes 75 minutes

Quarts 75 minutes 90 minutes

Fr prcessing abve 2,000 feet altitude, see page 14 fr recmmended punds f pressure.

PRessuRe CanninG fisH and seafood

Pressure canning is the only safe method for canning sh and seafood.

Onlyfreshshshouldbecannedandtheseshouldbebledandthoroughlycleanedofallvisceraandmembraneswhencaught,orassoonaspossible.Canningshouldberestrictedtoprovenvarietieswhereitisdenitelyknownthataproductofgoodqualityma be btained.

Followstep-by-stepdirectionsbeginningonpage4forcanningprocedure.Processshandseafoodaccordingtothefollowingrecipes.

CANNING RECIPES: FISH AND SEAFOOD

CLAMSWHOLE OR MINCEDKeep clams n ice until read t can. Scrub shells thrughl and rinse. Steam 5 minutes and pen. Remve clam meat. Cllecand save clam juice. Wash clam meat in salted water using 1 teaspn f salt fr each quart f water. Rinse. In a saucepan, cverclam meat with biling water cntaining 2 tablespns f lemn juice r teaspn f citric acid per galln. Bil 2 minutes anddrain. T make minced clams, grind clams with a meat grinder r fd prcessr. Fill jars lsel with pieces, leaving 1-inchheadspace and add ht clam juice and biling water if needed, leaving 1-inch headspace. Adjust jar lids.

Prcess at 11 punds pressure Half pints 60 minutes and Pints 70 minutes. Fr prcessing abve 2,000 feet altitude, see page 14fr recmmended punds f pressure.

CRABKeep live crabs n ice until read t can. Wash crabs thrughl. Place crabs in water cntaining cup lemn juice and 2 table-spns f salt per galln. Simmer 20 minutes. Cl in cld water and drain. Remve back shell and then remve meat frm bdand claws. Sak meat 2 minutes in cld water cntaining 2 cups lemn juice r 4 cups f white vinegar and 2 tablespns f sal

per galln. Drain and remve excess misture. Pack lsel int clean, ht Masn jars, leaving 1-inch headspace. Add teaspncitric acid r 2 tablespns lemn juice t each half-pint jar; 1 teaspn citric acid r 4 tablespns lemn juice per pint jar. Addht water, leaving 1-inch headspace. Adjust jar lids.

Prcess at 11 punds pressure Half pints 70 minutes and Pints 80 minutes. Fr prcessing abve 2,000 feet altitude, seepage 14 fr recmmended punds f pressure.

FISHGENERAL METHODForallshexcepttuna.Cleanshthoroughly;letlargeshorleavesmallpanshwhole.Cutintocontainerlengthpieces.PackwithskinsideofshtotheoutsideoftheMasonjar,leaving1-inchheadspace.DONOTADDLIQUIDS.Adjustjarlids.

Prcess at 11 punds pressure Pints 100 minutes. Fr prcessing abve 2,000 feet altitude, see page 14 fr recmmended pundsf pressure.

TUNACleanshthoroughly.Placeshbellysidedownonarack,inthebottomofalargebakingpan.Precookshat350for1hourRefrigeratecookedshovernighttormthemeat.Removeskinandbackbone.Cutmeatinpieces1inchshorterthanMasonjarsand pack slidl. Fill jars with ht cking il r biling water, leaving 1-inch headspace. Adjust jar lids.

Prcess at 11 punds pressure Half pints and Pints 100 minutes. Fr prcessing abve 2,000 feet altitude, see page 14 fr recm-mended punds f pressure.


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PRessuRe CanninG souPs

Pressure canning is the only safe method for canning soups.

Sup r sup stck is quickl and easil canned. Sup shuld alwas be cked read fr serving, then pured int clean, htMasn jars, leaving 1-inch headspace. Generall, vegetable sups are mre satisfactr if the stck and vegetable mixture is cannedseparatel and cmbined at the time f serving.

Fllw step-b-step directins beginning n page 4 fr canning prcedure. Prcess sups accrding t the fllwing recipes.

CANNING RECIPES: SOUP

BEEF STOCKSaworcrackfreshtrimmedbeefbonestoenhanceextractionofavor.Rinsebonesandplaceinalargekettle,coverboneswithwater and simmer 3 t 4 hurs. Remve bnes. Cl brth; skim ff and discard fat. Remve bits f meat frm bnes and add tbrth, if desired. Reheat brth t biling. Fill jars, leaving 1-inch headspace. Adjust jar lids.

Prcess at 11 punds pressure Pints 20 minutes and Quarts 25 minutes. Fr prcessing abve 2,000 feet altitude, see page 14 frrecmmended punds f pressure.

CHICKEN STOCKPlace large carcass bnes in stckpt, add enugh water t cver bnes. Cver and simmer 30 t 45 minutes r until meat canbe easil remved frm bnes. Remve bnes. Cl brth; skim ff and discard fat. Remve bits f meat frm bnes and add tbrth, if desired. Reheat brth t biling. Fill jars, leaving 1-inch headspace. Adjust jar lids.

Prcess at 11 punds pressure Pints 20 minutes and Quarts 25 minutes. Fr prcessing abve 2,000 feet altitude, see page 14 fr

recmmended punds f pressure.

HelPful HinTs foR PRessuRe CanninG

Bubbles ften appear in the jar after it is remved frm canner because fd is still biling in jar. ordinaril bubbles d nappear nce the prduct has been allwed t thrughl cl.

Jarbreakageduringprocessingiscausedby:(1)Packingjartoosolidlyoroverlling;(2)Weakened,crackedjars;(3)Jarstuching bttm f canner; (4) Lids imprperl tightened; (5) Use f jars ther than Masn jars.

Liquidlostfromjarsduringprocessingiscausedby:(1)Packingjartoosolidlyoroverlling;(2)Insufcientexhaustperiod(3) Variatin r sudden lwering f temperature in the canner. When prcessing fd, pressure regulatr shuld nt be takenff the vent pipe and cver shuld nt be remved until air vent/cver lck has drpped and pressure has been cmpletelreduced; (4) Failure t adjust jar lids accrding t manufacturers directins.

The lss f liquid frm jars during prcessing ma be unattractive but it will nt affect the safet f the fd as lng as the jarwas prcessed crrectl and is sealed.

It is better t verprcess fd than underprcess. Underprcessing ma result in spilage and unsafe fd.

Fd spilage r jars nt sealing is caused b: (1) Failure t fllw exact timetables and recipes; (2) Failure t wipe sealingedge f jar clean befre placing lid n jar; (3) Fds, seeds, r grease ldged between lid and jar; (4) Jars which are nickedr cracked r have sharp sealing edges; (5) Failure t adjust jar lids accrding t manufacturers directins; (6) Turning jarsupside dwn while jars are cling and sealing.

Flat sur, a tpe f fd spilage, is caused b canning verripe fd r allwing precked fds t stand in jar t lngbefre prcessing. It ma be prevented b using fresh prducts and prperl prcessing, cling, and string. Flat sur shwsn indicatin f spilage until jar is pened.

Mld can frm nl in the presence f air. Therefre, jars are nt sealed if mld is present.

Theblackdepositsometimesfoundontheundersideofalidiscausedbytanninsinthefoodorhydrogensuldewhichisliberated frm the fd b the heat f prcessing. This des nt indicate spilage.

If a jar des nt seal, use the fd at nce, freeze r repack using different lids. Reprcess fr the full recmmended prcessingtime.

Tw-piece vacuum caps seal b the cling f the cntents f the jar, nt thrugh pressure f the screw band n the lid. Therefrealthoughthescrewbandisrmlytight,thejarisnotsealeduntilcooled.Duringprocessing,theexiblemetallidpermitsairtobeexhausted frm the jar.

Adjusttwo-piecevacuumcapsbyscrewingbandsdownevenlyandrmlyuntilapointofresistanceismetngertiptight.Donouse undue exertin.


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It is nt necessar fr the liquid n canned meats t cngeal. The liquid will cngeal nl when there is a large amunt f gelatinfrm cartilage r cnnective tissue present.

The lss f clr frm beets, during canning, is usuall due t the variet f beets used r beets that are t ld. If pssible, canung, tender, ver dark beets which are freshl gathered. Preck beets with 2 inches f the stem and all f the rt n, as this helps

t retain the juices.

Disclratin f peaches and pears n the tp f the jar is ften due t enzme activit which means that the prcessing time was ntlng enugh r the temperature nt high enugh t render enzmes inactive.

Fruit which has been canned withut sugar will ften turn brwn when expsed t air just as fresh fruit des.

ThediameterofMasonjarsmayvaryfromonemanufacturertoanother.BeforellingMasonjars,testloadyourcanner.Itmaybenecessar t duble-deck pint and pint jars t reach the maximum capacit f ur canner as shwn in the chart n page 4. It isrecmmended that u stagger the jars b placing ne jar n tp f tw. Jars ma tuch. The canning rack which accmpanied urPressure Canner must be placed n the bttm f the canner t prevent jar breakage. Althugh it is nt necessar t use a rack between

laers f jars, if u wish t d s, a rack can be rdered frm the Prest Cnsumer Service Department. See page 36 fr address.

HoW To Can foods usinG boilinG WaTeR MeTHod

Note: Your 16-quart canner can be used as a boiling water canner for pint and pint jars only. It is not tall enough to al-low adequate space for quart jars.

1. Place cking/canning rack n bttm f canner. Fill canner halfwa with water.

2. Preheat water t 140F fr raw-packed fds and t 180F fr ht-packed fds.

3. Remve verpressure plug and pressure regulatr frm canner cver and set aside.

4. Usejarliftertoplacelledjars,withlidsandbandsfastenedaccordingtomanufacturersdirections,oncooking/canningrackin canner.

5. Check water level. Add mre biling water, if needed, s the water level is at least 1 inch abve jar tps.

6. Turn heat t its highest setting until water bils vigrusl.

7. Lk thrugh the vent pipe n the canner cver t be certain it is pen befre placing cver n canner. T clean the vent pipedraw a pipe cleaner r small brush thrugh the penings; see page 5.

8. Place cver n canner, aligning the V mark n the cver with theV

mark n the bd handle and lck securel b turning inthe directin indicated t clse the cver (clckwise). Cover handles must be centered over body handles. Do not forcebeyond this position.

9. Set a timer fr the minutes required fr prcessing the fd based n tested canning recipe.

10. Lwer the heat setting t maintain a gentle bil thrughut prcessing.

11. Add mre biling water, if needed, t keep the water level abve the jars.

12. When jars have been prcessed fr the recmmended time, turn ff the heat and remve the canner cver.

13. Using jar lifter, remve jars and place them n a twel, leaving at least 1-inch spaces between jars during cling.

14. Allw jars t cl naturall 12 t 24 hurs befre checking fr a seal. D nt 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 foodquality would be unacceptable.

APPLE BUTTER16 medium apples (about 4 pounds)4 cups sugar

2 teaspoons cinnamon teaspoon cloves

T prepare pulp: Wash apples; remve stem and blssm ends; d nt peel r cre. Cut apples intsmall pieces. Add 2 cups water; cver; simmer 20 t 25 minutes r until apples are sft. Press thrugha sieve r fd mill. Measure 2 quarts apple pulp.

T prepare butter: Cmbine apple pulp, sugar, and spices in a large saucept. Ck slwl until thickenugh t rund up n a spn. As pulp thickens, stir frequentl t prevent sticking. (If t thick, add asmall amunt f water r apple juice fr desired cnsistenc.) Ladle ht butter int ht jars, leaving -inchheadspace. Adjust tw-piece caps. Prcess 10 minutes using biling water canning methd described nthis page. yield: abut 5 pints.


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BREAD AND BUTTER PICKLES

4 pounds 4- to 6-inch cucumbers,cut into slices

2 pounds onions, thinly sliced(about 8 small)

cup canning salt2 cups sugar

Cmbine cucumber and nin slices in a large bwl. Laer vegetables with salt; cver with ice cubes.Let stand 1 hurs. Drain; rinse. Cmbine remaining ingredients in a large saucept; bring t a bil.Add drained cucumbers and nins and return t a bil. Pack ht pickles and liquid int ht jars,leaving -inch headspace. Remve air bubbles. Adjust tw-piece caps. Prcess 10 minutes using

biling water canning methd described n page 17. yield: abut 7 pints.

Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and develop a satis-factory avor.

RASPBERRY JAM

2 quarts raspberries1 package powdered pectin

cup water

1 tablespoon lemon juice1 tablespoon grated lemon peel6 cups sugar

Cmbine raspberries, pectin, water, lemn juice, and lemn peel in a large saucept. Bring t a bilver high heat, stirring frequentl. Add sugar, stirring until disslved. Return t a rlling bil. Bilhard 1 minute, stirring cnstantl. Remve frm heat. Skim fam, if necessar. Ladle ht jam intht jars, leaving -inch headspace. Adjust tw-piece caps. Prcess 10 minutes using biling watercanning methd described n page 17. yield: abut 5 half-pints.

2 tablespoons mustard seed2 teaspoons turmeric2 teaspoons celery seed1 teaspoon ginger1 teaspoon peppercorns3 cups vinegar, 5% acidity

Wash and drain cucumbers. Cmbine sugar, salt, vinegar, and water in a large saucept. Tie spicesin a spice bag; add spice bag t vinegar mixture; simmer 15 minutes. Pack cucumbers int ht jars,leaving -inch headspace; put ne head f dill in each jar. Ladle ht liquid ver cucumbers, leaving1

4-inch headspace. Remve air bubbles. Adjust tw-piece caps. Prcess pints 15 minutes using bil-ing water canning methd described n page 17. yield: abut 7 pints.

Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and develop a satis-factory avor.

DILL PICKLES

8 pounds 4- to 6-inch cucumbers,cut lengthwise into halves

cup sugar cup canning salt

1 quart vinegar, 5% acidity1 quart water3 tablespoons mied pickling spices

Green or dry dill (1 head per jar)

ZESTY SALSA1 cups cider vinegar

3 cloves garlic, minced2 tablespoons cilantro, minced1 tablespoon salt1 teaspoon hot pepper sauce

(optional)

Cmbine all ingredients in a large saucept, adding ht pepper sauce, if desired. Bring mixturet a bil. Reduce heat and simmer 10 minutes. Ladle ht salsa int ht jars, leaving -inch head-space. Adjust tw-piece caps. Prcess 15 minutes using biling water canning methd described n

page 17. yield: abut 6 pints.

Nte: When cutting r seeding ht peppers, wear rubber glves t prevent hands frm beingburned.

10 cups chopped, seeded, peeled,cored tomatoes (about 6 pounds)

5 cups chopped and seeded longgreen peppers (about 2 pounds)

5 cups chopped onions (about1 pounds)

2 cups chopped and seeded hot

peppers (about 1 pound)

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.freshpreserving.com.

Recipes provided by Jarden Home Brands, marketers of Ball Fresh Preserving Products.


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HoW To PRessuRe CooK foods in YouR PRessuRe CanneR

Toassuretheverybestresultseverytime,carefullyfollowthesestep-by-stepinstructionsforpressurecooking.Youmayndihelpful t refer back t the diagrams n pages 2 and 3.

1. Prepare ingredients accrding t the directins in the pressure cking recipe u have selected. Pur liquid int the cannerbody,as speciedintherecipeortimetable.Thisliquidisusuallywater.However,somerecipeswillcallforotherliquidssuch as wine.

2. Place the cking rack int the canner, if called fr in the recipe (see Helpful Hints n

page 20 fr guidance n when t use).3. IMPORTANT: Lk thrugh the vent pipe t make certain that it is clear (Fig. o) befre

clsing the cver. See safet infrmatin n page 20.

4. Place cver n canner, aligning theVmark n the cver with theV

mark n the bd handle(Fig. P) and lck securel b turning in the directin indicated t clse (clckwise). Coverhandles must be centered directly over body handles. D nt frce bend this psitin. Ifthecoverisdifculttolockatthispoint,itisduetoexpansionofthecannerfromheating.Ifthis ccurs, remve cver and allw the canner t cl slightl. D nt replace canner n burneruntil cver is in its full clsed psitin (cver handles directl abve bd handles).

5. Place pressure regulatr n vent pipe. Heat canner until pressure dial gauge registers 15 pundspressure. A relativel high heat setting is necessar fr mst range burners. Cking timebegins when pressure gauge registers 15 punds pressure. Adjust heat t maintain 15 punds

pressure n the pressure dial gauge t prevent excess steam frm escaping. (If the pressureregulatr begins t rck befre 15 punds pressure is reached n the gauge, lwer heat tmaintain a slw, stead rcking mtin f the pressure regulatr and ck at this pressure.)

6.Cookforthelengthoftimespeciedinrecipe.Whencookingtimeiscompleted,turnoffgasburnerorremovecannerfromelectric burner. NOTE: Lift pressure canner t remve it frm burner. Sliding ckware can leave scratches n stvetp. Re-duce pressure accrding t recipe.

7A. When recipe states let pressure drp f its wn accrd, set the canner aside t cl. Pressure is cmpletel reduced whenthe air vent/cver lck and verpressure plug have drpped and n steam escapes when the pressure regulatr is tilted. D ntuse the pressure dial gauge as an indicatr f when pressure is cmpletel reduced.

7B. When recipe states cl canner at nce, the canner must be cled immediatel under a water faucet r b puring waterver it. NOTE: D nt set ht canner in a mlded sink as it culd damage the sink.

When the air vent/cver lck and verpressure plug have drpped and n steam escapes when the regulatr is tilted, pressure

is cmpletel reduced. D nt use the pressure dial gauge as an indicatr f when pressure is cmpletel reduced.7C. or, cl at nce b placing the canner in a pan f cld water until the air vent/cver lck and verpressure plug have drpped

and n steam escapes when the regulatr is tilted. D nt use the pressure dial gauge as an indicatr f when pressure is cm-pletel reduced.

8. After the air vent/cver lck and verpressure plug have drpped and n steam escapes when the regulatr is tilted, remvethe pressure regulatr. Do not remve the pressure regulatr until pressure is cmpletel reduced. Always remve the pressureregulatr befre pening the cver.

9. Remve cver b turning cunter-clckwise until theV

mark n the bd handle aligns with the Vmark n the cver. Liftcver tward u t keep steam awa frm u. If the cver is lcked r turns hard after the regulatr is remved, there mastill be sme pressure in the canner. The cover should not be forced off. Cl the canner until the bd is cl enugh frthe cver t be remved easil.

10. Remve fd and serve.

iMPoRTanT safeTY infoRMaTion

Cking under pressure enables u t prepare fd bth quickl and deliciusl. If used prperl, ur pressure canner is ne fthe safest appliances in ur kitchen. T ensure safe peratin, make sure u alwas bserve the fllwing simple rules wheneveru use the pressure canner:

1. Never overll the pressure canner. The pressure regulatr is designed t maintain cking pressures at a safe level. Itrelieves excess pressure thrugh the vent pipe as it rcks back and frth. Man fds tend t expand when cked. If the can-nerisoverlled,expansionoffoodmaycausetheventpipetobecomeblockedorclogged.Iftheventpipebecomesblockedit cannt relieve excess pressure.

Align theVmark n the cver with theVmark n the bd handle.

Fig. O

Fig. P


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There are a few fds such as rice, grains, dr beans and peas, and sups which expand s much r fam and frth while ck-ing that thecannershouldneverbelledabovethellline.Forotherfoods,neverllthecannerabovethellline.

Foryourconvenience,boththeandfulllevelsaremarkedbyindentationsonthesideofthepressurecannerbody(Fig.Q).Thetopmarkingindicatesthefullleveland the middle marking the full level. (The lwest marking is the 3-quart waterlevel marking used fr pressure canning.) In additin, in each sectin f the recipesyouwillndinstructionsonthemaximumlllevelforeachtypeoffood.

2. Always add cooking liquid. If an empt pressure canner is left n a ht burnerr if a canner bils dr and is left n a heated burner, the canner will verheat exces-

sivel causing pssible disclratin and/r warping f the canner.3. Always look through the vent pipe before using the canner to make sure it is

clear. If the vent pipe is blcked, it cannt functin as it shuld and thus canntrelieve excess pressure. Pressure ma then build t unsafe levels. T clean the vent pipe, draw a pipe cleaner r small brushthrugh the pening, as shwn n page 5. Als clean the vent pipe nut as shwn.

4. Always fully close the pressure canner. The canner is full clsed when the cver handles are directl abve the bdhandles. yur pressure canner has speciall designed lugs n the cver and bd which lck the cver in place when the can-ner is full clsed. Hwever, if the canner is nt full clsed, the lugs cannt lck the cver nt the bd. Its pssible thatpressure culd build inside the canner and cause the cver t cme ff and result in bdil injur r prpert damage. Alwasbe sure the cver handles are directl abve the bd handles. D nt turn past handle alignment.

5. Never open the canner when it contains pressure. The air vent/cver lck prvides a visual indicatin f pressure insidethe canner. When it is up, there is pressure. When it is dwn, there is n pressure in the canner and it can be pened. If the

pressure canner is pened befre all f the pressure is released, the cntents f the canner will erupt and culd cause bdilinjur r prpert damage.

6. Replace the overpressure plug if it is hard, deformed, cracked, worn or pitted, or when replacing the sealing ring. Re-place the sealing ring if it becomes hard, deformed, cracked, worn, pitted, or soft and sticky. The verpressure plug isa secndar pressure relief valve which is designed t relieve excess pressure b releasing frm the canner cver in the eventthat the vent pipe becmes blcked. The verpressure plug is made f rubber, and when new, is sft and pliable. over time,dependingonthefrequencyandtypeofuse,rubberbecomeshardandinexible.Whenhardandinexible,theoverpressureplug lses its abilit t act as a secndar pressure relief valve. It shuld be replaced immediatel.

Shuld the verpressure plug ever be frced ut f the cver due t excess pressure while cking, it is imprtant t call the TestKitchen at 1-800-368-2194. Do not attempt to use the released overpressure plug.

7. Always follow special procedures found in the instruction book when pressure cooking dry beans and peas. Duringcking, dr beans and peas tend t frth and fam which culd cause the vent pipe t becme blcked. Therefre, dr beans

and peas need t be saked and cked accrding t instructins beginning n page 29. Using this methd will keep fam atsafe levels during cking.

8. Never pressure cook applesauce, cranberries, rhubarb, cereals, pastas, or dried soup mies. These fds expand smuch as a result f faming and frthing that the shuld never be cked under pressure.

HelPful HinTs foR PRessuRe CooKinG

yur favrite recipes ma be adjusted fr cking in the canner b fllwing the general directins in this bk fr the particu-lar tpe f fd being cked. Decrease the length f cking time b tw thirds, since pressure cking is much faster thanrdinar cking methds. Because there is little evapratin frm the canner, the amunt f liquid shuld be decreased. Addabout2cupsmoreliquidthandesiredinthenishedproduct.Theremustalwaysbewaterorsomeotherliquidinthebottom

f the canner t frm the necessar steam. Use the cking rack when it is desirable t ck fds ut f the cking liquid. When fds are pressure cked ut f theliquid,avorswillnotintermingle.Therefore,itispossibletocookseveralfoodsatonce,aslongastheyhavesimilarcookingtimes.Ifitisdesirabletoblendavors,donotusethecookingrack.

Whenthebodyofyourcannerisheated,themetalexpands.Therefore,itmaybedifculttoclosecoveronheatedbody.Whenthis happens, allw canner t cl slightl.

Fds are quickl cked in the canner. Therefre, t prevent vercking it is imprtant t accuratel time the ckingperid.

If ur cked fd has mre liquid than u desire, simmer t evaprate excess liquid.

3-quart water line

Fill Line

Fill Line

Fig. Q


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Whenpressurecookingathighaltitudes,cookingtimeshouldbeincreased5%forevery1000feetabovetherst2000feet.Fllwing this rule, the time wuld be increased as fllws:

3000 . . . . . . 5% 5000 . . . . . 15% 7000 . . . . .25%4000 . . . . . 10% 6000 . . . . . 20% 8000 . . . . .30%

If u have questins n recipes r timetables write t: Test Kitchen, Natinal Prest Industries, Inc., 3925 Nrth HastingsWa, Eau Claire, Wiscnsin 54703-3703, phne 1-800-368-2194. yu ma als cntact us at ur website www.gprest.cmInquiries will be answered prmptl b letter, phne, r email.

PRessuRe CooKinG MeaTSavr, tender meat is easil prepared in the canner. The mst imprtant step is t sear meat t a crisp brwn n all sides t seain natural juices.

Meat recipes are cked at 15 punds pressure.

Cking time depends n the amunt and distributin f fat and bne, tughness, size and thickness f cut, grade and cut f meatandthemannerinwhichthemeattsintothecanner.Rolledroastsrequirealongercookingtimeperpoundthanroastswithbone.Short,chunkyroaststakelongertocookthanlong,atroasts.Becauseofthedifferenceinthickness,asmall,thickroastrequirealongercookingtimeperpoundthanaheavier,atroast.

The fllwing recipes were written fr fresh r cmpletel thawed meats. T ck frzen meats, thaw half an hur r mre, jusenugh s that the meat will have cntact with the bttm f the canner and sear crisp brwn. Then increase the cking timesgiven in the recipes. Frzen beef, veal, and lamb shuld be cked 25 minutes per pundfrzen prk, 30 minutes per pund.

After pressure cking time is cmpleted, serving size pieces f meat ma be quick cled. Hwever, when cking a rast cut meat, pressure must drp f its wn accrd t be sure that pressure is reduced bth within the rast and the canner.

After cking, if mre crispness is desired, place meat under a briler 1 t 3 minutes. If grav is desired, stir 2 t 4 tablespnsofourorcornstarchintocupcoldwater.Heatliquidincannerandstirinourmixture.Heattoboiling,stirconstantlyfo1 minute r until thickened. Seasn with salt and pepper.

DO NOT FILL CANNER OVER FULL!

These recipes are intended for pressure cooking and should not be canned.

COOKING RECIPES: MEAT

POT ROAST9 lbs. beef shoulder or rump roast

Salt and pepper cup cooking oil

2 onions, sliced4 cups water

Heat canner, add il, and brwn meat well n all sides. Place cking rack and rast in canner.Seasn rast with salt, pepper, and nin; add water. Clse cver securel. Place pressure regulatrn vent pipe and CooK 45 MINUTES at 15 punds pressure. Let pressure drp f its wn accrd.15-18 servings.

ITALIAN BEEF9 lbs. rump or chuck roast3 tablespoons cooking oil3 onions, chopped2 cups diced celery

3 carrots, chopped3 bay leaves

1 tablespoon salt, or as desired2 cups sliced mushrooms3 6-ounce cans tomato paste2 10-ounce cans beef broth

1 cups red wine

Heat canner, add il, and brwn rast n all sides. Add prepared vegetables and seasnings. Blendtmat paste with brth and wine. Pur ver meat. Clse cver securel. Place pressure regulatrn vent pipe and CooK 35 MINUTES at 15 punds pressure. Let pressure drp f its wn accrd.Thicken grav, if desired. 15-18 servings.


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SWISS STEAK

Seasonourwithsaltandpepper;poundourintomeat.Heatcanner,addoil,andbrownmeatonbth sides. Add remaining ingredients. Clse cver securel. Place pressure regulatr n vent pipeand CooK 15 MINUTES at 15 punds pressure. Let pressure drp f its wn accrd. 24 servings.

SHORT RIBS OF BEEF10 lbs. beef short ribs, cut intoserving pieces

3 tablespoons cooking oil3 onions, chopped1 cup chopped celery

1 green pepper, chopped2 cups tomatoes2 tablespoons salt1 teaspoon pepper2 cups water

Heat canner, add il, and brwn ribs n all sides. Add remaining ingredients. Clse cver securel.Place pressure regulatr n vent pipe and CooK 40 MINUTES at 15 punds pressure. Let pressuredrp f its wn accrd. 15-18 servings.

CORNED BEEF

Cut garlic clves in small pieces and insert in beef with a sharp knife. Place meat and water in can-ner. Add ba leaves. Clse cver securel. Place pressure regulatr n vent pipe and CooK 40-50MINUTES at 15 punds pressure. Let pressure drp f its wn accrd. 20-24 servings.

12 lbs. round steak, 1 inch thickcut into serving pieces

1 cup ourSalt and pepper

cup cooking oil2 onions, chopped1 green pepper, chopped4 cups tomato juice

12 lbs. corned beef4 cups water

3 cloves garlic3 bay leaves

Heatcannerandbrownsaltpork.Seasonroastwithsaltandpepper;dredgeinour.Brownroastwell n all sides. Add water and vegetables. Clse cver securel. Place pressure regulatr n vent

pipe and CooK 40 MINUTES at 15 punds pressure. Let pressure drp f its wn accrd. 15-18

servings.

BRAISED BEEF

6 slices salt pork9 lbs. boneless beef, round or

rump roastSalt and pepperFlour

4 cups water1 cup diced turnips1 cup diced carrots3 onions, chopped1 cup chopped celery

HAMBOILED12 lbs. ham 5 cups water

Place ham and water in canner. Clse cver securel. Place pressure regulatr n vent pipe and CooK70 MINUTES at 15 punds pressure. Let pressure drp f its wn accrd. 20-24 servings.

10 lbs. ham4 cups water 1 cups brown sugarCloves

Place ham n cking rack in canner. Add water. Clse cver securel. Place pressure regulatr nvent pipe and CooK 60 MINUTES at 15 punds pressure. Let pressure drp f its wn accrd.Remve ham. Sprinkle with sugar and dt with clves. Brwn in a ht ven. 15-18 servings.

VIRGINIA HAM


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cup cooking oil4 slices ham, 1 inches thick

Cloves, if desired3 cups water

Heat canner, add il, and sear ham n all sides. Stud ham with clves, if desired. Place cking rack,ham, and water in canner. Clse cver securel. Place pressure regulatr n vent pipe and CooK 25MINUTES at 15 punds pressure. Let pressure drp f its wn accrd. 12-15 servings.

6 lbs. pork roast2 tablespoons cooking oil

Salt and pepper

2 onions, sliced4 cups water

Heat canner, add il, and brwn rast well n all sides. Seasn with salt, pepper, and sliced nin;add water. Clse cver securel. Place pressure regulatr n vent pipe and CooK 60 MINUTES at15 punds pressure. Let pressure drp f its wn accrd. 12-15 servings.

PORK ROAST

HAM SLICES

LEMON PORK CHOPS20 pork chops, inch thick cup cooking oil20 lemon slices4 onions, cut into rings

1 tablespoon salt1 teaspoon pepper2 cups catsup2 cups water

Heat canner, add il, and brwn prk chps n bth sides. Tp each chp with a lemn slice. Addnin, salt, and pepper. Cmbine catsup and water; pur ver chps. Clse cver securel. Placepressure regulatr n vent pipe and CooK 10 MINUTES at 15 punds pressure. Let pressure drpf its wn accrd. Serve chps with the sauce. 20 servings.

BREADED PORK CHOPS18 pork chops, inch thick

Salt and pepper3 cups corn ake crumbs4 eggs, beaten

cup milk cup cooking oil2 cups water

Seasonporkchopswithsaltandpepper.Dredgewithcornakecrumbs,thendipincombinedeggandmilk and again in crumbs. Heat canner, add il, and brwn prk chps n bth sides. Place ckingrack, chps, and water in canner. Clse cver securel. Place pressure regulatr n vent pipe andCooK 10 MINUTES at 15 punds pressure. Let pressure drp f its wn accrd. 18 servings.

SPARERIBS WITH BARBECUE SAUCE10 lbs. spareribs, cut into serving

piecesSalt and pepperPaprika

3 tablespoons cooking oil4 onions, sliced

2 cups catsup1 cup vinegar2 tablespoons Worcestershire sauce1 teaspoon chili powder1 teaspoon celery seed1 cup water

Seasn spareribs with salt, pepper, and paprika. Heat canner, add il, and brwn ribs n all sides. Addnin. Cmbine catsup, vinegar, Wrcestershire sauce, chili pwder, and celer seed; pur ver meatin canner. Clse cver securel. Place pressure regulatr n vent pipe and CooK 15 MINUTES at

15 punds pressure. Let pressure drp f its wn accrd. 12-15 servings.

LEG OF LAMB2 legs of lamb, 5-lbs. each3 tablespoons cooking oil

Salt and pepper

2 cloves garlic, minced4 cups water

Heat canner, add il, and brwn lamb. Add salt, pepper, garlic, and water. Clse cver securel. Placepressure regulatr n vent pipe and CooK 50 MINUTES at 15 punds pressure. Let pressure drpf its wn accrd. 20-24 servings.


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CHINESE PINEAPPLE LAMB6 lbs. boneless lamb, cut into

1-inch cubes cup cooking oil2 cups chopped onion4 cups sliced celery4 3-ounce cans mushrooms

Salt and pepper

3 cups beef stock2 16-ounce cans bean sprouts,

drained4 20-ounce cans pineapple

chunks, drained3 tablespoons cornstarch cup soy sauce

Heat canner, add il, and brwn meat. Add nin and celer; brwn lightl. Add mushrm liquid,

seasning, and beef stck. Clse cver securel. Place pressure regulatr n vent pipe and CooK 10MINUTES at 15 punds pressure. Let pressure drp f its wn accrd. Add bean spruts, pineapple,and mushrms. Blend crnstarch and s sauce and stir int mixture. Ck until thickened, stirringcarefull. If desired, serve ver chw mein ndles r steamed rice. 20-24 servings.

VEAL ROAST9 lbs. veal roast

Salt and pepperFlour

3 tablespoons cooking oil2 bay leaves4 cups water

Seasonmeatanddredgewithour.Heatcanner,addoil,andbrownmeatwellonallsides.Placecking rack and rast in canner. Add ba leaves and water. Clse cver securel. Place pressureregulatr n vent pipe and CooK 45 MINUTES at 15 punds pressure. Let pressure drp f its wnaccrd. 15-18 servings.

GOURMET VEAL STEAK12 lbs. veal round steak, cut into

serving pieces cup cooking oil1 tablespoon salt, or as desired1 teaspoon pepper

2 lemons, thinly sliced2 chicken bouillon cubes1 cup boiling water1 cup sherry

Heat canner, add il, and brwn meat. Sprinkle with salt and pepper; tp with lemn slices. Addbuilln cubes disslved in biling water and wine. Clse cver securel. Place pressure regulatrn vent pipe and CooK 10 MINUTES at 15 punds pressure. Let pressure drp f its wn accrd.24 servings.

BRAISED VEAL9 lbs. veal roast

cup cooking oil1 onion, minced

1 tablespoon salt, or as desired teaspoon thyme4 cups water

Heat canner, add il, and brwn meat well n all sides. Place cking rack and rast in canner. Addnin, seasnings, and water. Clse cver securel. Place pressure regulatr n vent pipe and CooK45 MINUTES at 15 punds pressure. Let pressure drp f its wn accrd. 15-18 servings.

TANGY VEAL CHOPS18 veal chops, inch thick3 tablespoons cooking oil

Salt and pepper2 teaspoons paprika

cup brown sugar

3 tablespoons lemon juice2 onions, chopped2 cups water

20 stuffed olives, sliced

Heat canner, add il, and brwn chps n bth sides. Cmbine seasnings, brwn sugar, lemn juice,nin, and water. Pur ver meat. Sprinkle lives ver tp. Clse cver securel. Place pressureregulatr n vent pipe and CooK 15 MINUTES at 15 punds pressure. Let pressure drp f its wnaccrd. Remve meat, thicken grav, if desired. 18 servings.


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PRessuRe CooKinG enTRees

Tr these suggested entrees. Then experiment with entrees f ur wn. Entree recipes are cked at 15 punds pressure. Alwasremember t select fds that ck in the same length f time. Favrite recipes ma be adjusted t pressure cking b fllwingthe general directins fr the particular tpe f fd being cked. Decrease the length f cking time b tw-thirds, since pres-sure cking requires nl ne-third as much time as rdinar methds f cking. Decrease the amunt f liquid as there is littleevaporationfromthecanner.Addabout2cupsmoreliquidthandesiredinthenishedproduct.

DO NOT FILL CANNER OVER 23 FULL!

These recipes are intended for pressure cooking and should not be canned.

COOKING RECIPES: ENTREES

SPAGHETTI MEAT SAUCE

Heat canner and brwn beef. Add remaining ingredients. Clse cver securel. Place pressure regulatrn vent pipe and CooK 10 MINUTES at 15 punds pressure. Let pressure drp f its wn accrd.

Serve sauce ver spaghetti and sprinkle with Parmesan cheese. 20-24 servings.

6 lbs. ground beef4 onions, chopped4 cloves garlic, minced2 cups chopped celery2 green peppers, diced1 tablespoon salt, or as desired

3 12-ounce cans tomato paste3 quarts tomato juice

cup sugar teaspoon cayenne pepper2 tablespoons oregano

BEEF GOULASH6 lbs. chuck roast, cut into

2-inch cubes3 tablespoons cooking oil

Salt and pepper1 teaspoons papr

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