Presto Pressure Canner and Cooker Pressure Canning Vegetables, Tomato Juice, Tomato Sauce, Salsa

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TOMATO JUICE

Wash ripe, juicy tomatoes. Remove stem ends and cut into pieces. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while adding the remaining tomatoes. Simmer 5 minutes after all pieces are added. If juice separation is not a concern, simply slice or quarter tomatoes into a large saucepan. Crush, heat, and simmer for 5 minutes before juicing.

Press heated juice through a sieve or food mill to remove skins and seeds.

Add 2 tablespoons of bottled lemon juice or ½ teaspoon citric acid to each quart. Add 1 tablespoon of bottled lemon juice or ¼ teaspoon citric acid to each pint.

Heat juice again to boiling. Add 1 teaspoon of salt to each quart, ½ teaspoon to each pint, if desired. Fill jars with hot tomato juice, leaving ½-inch headspace. Adjust jar lids.

Pressure canning: Process at 10 pounds pressure, pints and quarts 15 minutes.

Boiling water canning: Process pints 35 minutes.

TOMATO SAUCE

Prepare and press as for making tomato juice (see recipe above). Heat in large saucepan until sauce reaches desired consistency. Simmer until volume is reduced by about one-third for thin sauce, or by one-half for thick sauce. Add 2 tablespoons of bottled lemon juice or

½teaspoon of citric acid to each quart. Add 1 tablespoon of bottled lemon juice or ¼ teaspoon citric acid to each pint. Pour hot sauce in clean, hot Mason jars, leaving ½-inch headspace. Adjust jar lids.

Pressure canning: Process at 10 pounds pressure, pints and quarts 15 minutes.

Boiling water canning: Process pints 35 minutes.

SALSA

Process salsa using the boiling water method. Refer to page 19 for tested canning recipe.

PRESSURE CANNING VEGETABLES

Pressure canning is the only safe method for canning vegetables.

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, hot 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 precooking 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 headspace in Mason jars.

Foods may be processed with or without salt. If salt is desired, use only canning salt. Table salt contains a filler which may cause cloudi- ness in bottom of jars. Add ½ teaspoon canning salt to each pint jar, 1 teaspoon to each quart jar, if desired.

Follow step-by-step directions beginning on page 6 for canning procedure. Process specific vegetables according to the following recipes.

Altitude Adjustment

The processing times given in the specific vegetable recipes are for altitudes of 1,000 feet or less. When pressure canning above 1,000 feet, process at 15 pounds of pressure. Processing time is the same at all altitudes.

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Contents Pressure Canner Table of ContentsImportant Safeguards Locking Bracket Getting AcquaintedHow to Use Your Canner Before Using CAN­­R for the First TimeFig. J Pressure CanningHOW to Pressure can Foods Care and Maintenance Pressure Canning Fruits and Tomatoes Apricots ApplesApplesauce Pears Berries Except StrawberriesCherries PeachesSalsa Pressure Canning VegetablesTomato Juice Tomato SauceCanning Recipes Vegetables Okra CORN-WHOLE KernelGreens MushroomsPumpkin and Winter Squash Pressure Canning MeatPOTATOES-SWEET POTATOES-WHITECUT-UP Poultry Pressure Canning PoultryCanning Recipes Meat Ground MeatPressure Canning Soups Pressure Canning Fish and SeafoodChicken Stock Helpful Hints for Pressure CanningRaspberry JAM HOW to can Foods Using Boiling Water methodCanning Recipes Boiling Water Method Zesty Salsa Pressure Cooking in Your Pressure CannerBread and Butter Pickles Dill PicklesQuestions? HOW to Pressure Cook FoodsImportant safety information POT Roast Helpful Hints for Pressure CookingPressure Cooking Meat Cooking Recipes MeatShort Ribs of Beef Italian BeefBraised Beef Swiss SteakLemon Pork Chops Virginia HAMHAM Slices Pork RoastCooking Recipes Entrees Pressure Cooking EntreesChili CON Carne Beef GoulashMeat Cabbage Rolls Beef StewLamb Stew Spareribs and SauerkrautPork Hocks with Sauerkraut and Potatoes NEW England Boiled DinnerShrimp Jambalaya Chop SueyLima Beans with Bacon Lima Bean POTChicken Imperial Pressure Cooking PoultryCooking Recipes Poultry Braised Whole ChickenFlorida Duck Chicken MarengoCornish Hens in White Wine HUNTER’S TurkeyNavy Bean Soup Pressure Cooking SoupsCooking Recipes Soup Vegetable SoupBrown Betty Pressure Cooking DessertsCooking Recipes Desserts Brown Beef StockBrown Bread English Plum PuddingBread Pudding Rice PuddingPressure Canning Recipes Recipe IndexEau Claire, Wisconsin Service and Parts informationNational Presto INDUSTRIES, INC

Pressure Canner and Cooker specifications

The Presto Pressure Canner and Cooker is a versatile kitchen appliance that combines the functions of canning, cooking, and steaming in a single unit. Designed to meet the needs of home cooks and preservation enthusiasts, this pressure canner is both efficient and user-friendly, making it an essential addition to any kitchen.

One of the standout features of the Presto Pressure Canner is its large capacity. With models that can hold up to 23 quarts, this canner allows users to process multiple jars of food at once, saving time and energy. This is particularly advantageous during harvest season when home canners are eager to preserve fruits, vegetables, and meats. The spacious interior ensures that even larger jars can fit easily, streamlining the canning process.

The Presto Pressure Canner is equipped with a durable aluminum construction that ensures even heat distribution and longevity. This material not only enhances its performance but also makes it lightweight yet robust, making it easy to handle. Moreover, the canner features a precision machined, easy-to-read pressure gauge that helps users monitor the pressure levels accurately, ensuring safe and effective canning.

One of the innovative technologies incorporated into the Presto Pressure Canner is its rated safety features. It includes a safety lock lid that prevents the lid from being opened while there is pressure inside, reducing the risks of accidents. Additionally, an overpressure plug helps release excess steam to prevent the canner from exploding, adding another layer of safety.

The Presto Pressure Canner also emphasizes versatility. It can be used not only for canning but also as a pressure cooker, allowing users to prepare a variety of dishes, such as soups, stews, and roasts in significantly less time than conventional cooking methods. The multi-functional nature of this appliance means it's suitable for everyday cooking and preserving seasonal produce.

Lastly, the Presto Pressure Canner is designed with user convenience in mind. It comes with a comprehensive instruction manual that includes tips for safe canning, cooking, and recipes, making it ideal for both seasoned canners and novices. Its intuitive design and straightforward operation make it easy to use, while its efficient performance has earned it a loyal following among home cooks.

In conclusion, the Presto Pressure Canner and Cooker stands out due to its large capacity, durable construction, and advanced safety features. Its multifunctionality enhances its value, making it an indispensable tool for anyone looking to preserve food efficiently or expand their kitchen capabilities.
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