Presto Pressure Canner and Cooker warranty Canning Recipes Vegetables

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CANNING RECIPES: VEGETABLES

ASPARAGUS

Wash and drain asparagus. Remove tough ends and scales. Rinse. Leave asparagus whole or cut into pieces. Raw Pack: Pack raw asparagus tightly in clean, hot Mason jars, leaving 1-inch headspace.

Hot Pack: Cover asparagus with boiling water and boil 2 or 3 minutes. Pack hot asparagus loosely in clean, hot Mason jars, leaving 1-inch headspace.

Cover with boiling water, leaving 1-inch headspace. Adjust jar lids. Process at 10 pounds pressure – Pints 30 minutes and Quarts 40 minutes.

BEANS OR PEAS—DRY

Sort out and discard any discolored seeds. Rehydrate beans or peas using one of the following methods:

Place dry beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Then drain.

Cover beans with boiling water in a saucepan. Boil 2 minutes, remove from heat and soak 1 hour. Then drain. Cover beans soaked by either method with fresh water and boil 30 minutes.

Hot Pack: Fill clean, hot Mason jars with beans or peas and cooking water, leaving 1-inch headspace. Adjust jar lids. Process at 10 pounds of pressure – Pints 75 minutes and Quarts 90 minutes.

BEANS—GREEN,WAX, ITALIAN

Wash young, tender beans thoroughly. Remove stem and blossom ends or any “strings”. Leave whole or cut into 1-inch pieces. Raw Pack: Pack raw beans tightly in clean, hot Mason jars leaving 1-inch head space.

Hot Pack: Cover beans with boiling water and boil 5 minutes. Pack hot beans loosely in clean, hot Mason jars, leaving 1-inch head space.

Cover with boiling water, leaving 1-inch headspace. Adjust jar lids. Process at 10 pounds pressure – Pints 20 minutes and Quarts 25 minutes.

BEANS—FRESH LIMA

Shell and wash young, tender beans thoroughly.

Raw Pack: Pack raw lima beans loosely in clean, hot Mason jars, leaving 1-inch headspace in pint jars. For quarts, leave 1½-inches headspace if beans are small; and 1¼-inches headspace if beans are large.

Hot Pack: Cover beans with boiling water and bring to a boil. Boil 3 minutes. Pack hot beans loosely in clean, hot Mason jars, leaving 1-inch headspace.

Cover with boiling water, leaving 1-inch headspace. Adjust jar lids. Process at 10 pounds pressure – Pints 40 minutes and Quarts 50 minutes.

BEETS

Trim tops of young, tender beets, leaving 1 inch of stem and roots to reduce bleeding of color. Wash thoroughly. Cover with boiling water and boil 15 to 25 minutes or until skins slip off easily. Remove skins, stems, and roots. Small beets may be left whole. Cut medium or large beets into ½-inch cubes or slices; halve or quarter very large slices. Pack hot beets in clean, hot Mason jars, leaving 1-inch head- space. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 10 pounds pressure – Pints 30 minutes and Quarts 35 minutes.

CARROTS

Wash thoroughly and scrape young, tender carrots. Carrots may be left whole, sliced, or diced. Raw Pack: Pack raw carrots tightly in clean, hot Mason jars, leaving 1-inch headspace.

Hot Pack: Cover carrots with boiling water, bring to a boil and simmer 5 minutes. Pack hot carrots in clean, hot Mason jars, leaving 1-inch headspace.

Cover with boiling water leaving 1-inch headspace. Adjust jar lids. Process at 10 pounds pressure – Pints 25 minutes and Quarts 30 minutes.

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Contents Table of Contents Pressure CannerImportant Safeguards Getting Acquainted Locking BracketBefore Using CAN­­R for the First Time How to Use Your CannerPressure Canning Fig. JHOW to Pressure can Foods Care and Maintenance Pressure Canning Fruits and Tomatoes Apples ApplesauceApricots Berries Except Strawberries CherriesPeaches PearsPressure Canning Vegetables Tomato JuiceTomato Sauce SalsaCanning Recipes Vegetables CORN-WHOLE Kernel GreensMushrooms OkraPressure Canning Meat POTATOES-SWEETPOTATOES-WHITE Pumpkin and Winter SquashPressure Canning Poultry Canning Recipes MeatGround Meat CUT-UP PoultryPressure Canning Fish and Seafood Pressure Canning SoupsHelpful Hints for Pressure Canning Chicken StockHOW to can Foods Using Boiling Water method Canning Recipes Boiling Water MethodRaspberry JAM Pressure Cooking in Your Pressure Canner Bread and Butter PicklesDill Pickles Zesty SalsaHOW to Pressure Cook Foods Questions?Important safety information Helpful Hints for Pressure Cooking Pressure Cooking MeatCooking Recipes Meat POT RoastItalian Beef Braised BeefSwiss Steak Short Ribs of BeefVirginia HAM HAM SlicesPork Roast Lemon Pork ChopsPressure Cooking Entrees Cooking Recipes EntreesBeef Goulash Meat Cabbage RollsBeef Stew Chili CON CarneSpareribs and Sauerkraut Pork Hocks with Sauerkraut and PotatoesNEW England Boiled Dinner Lamb StewChop Suey Lima Beans with BaconLima Bean POT Shrimp JambalayaPressure Cooking Poultry Cooking Recipes PoultryBraised Whole Chicken Chicken ImperialChicken Marengo Cornish Hens in White WineHUNTER’S Turkey Florida DuckPressure Cooking Soups Cooking Recipes SoupVegetable Soup Navy Bean SoupPressure Cooking Desserts Cooking Recipes DessertsBrown Beef Stock Brown BettyEnglish Plum Pudding Bread PuddingRice Pudding Brown BreadRecipe Index Pressure Canning RecipesService and Parts information National Presto INDUSTRIES, INCEau Claire, Wisconsin

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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