Presto Pressure Canner and Cooker warranty CORN-WHOLE Kernel, Greens, Mushrooms, Okra, Peas-Green

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CORN—WHOLE KERNEL

Husk and remove silk from young, tender, freshly picked corn; wash ears. Blanch 3 minutes in boiling water. Cut corn from cob at about

¾the depth of the kernel. Do not scrape cob.

Raw Pack: Pack raw corn loosely in clean, hot Mason jars, leaving 1-inch headspace.

Hot Pack: To each quart of corn add 1 cup boiling water; heat to boiling and simmer 5 minutes. Pack hot corn 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 55 minutes and Quarts 85 minutes.

GREENS

Sort young, tender, freshly picked greens discarding wilted tough leaves, stems, and roots. Wash greens thoroughly. Do not raw pack greens. Place approximately 1 pound of greens at a time in a cheese cloth bag and steam 3 to 5 minutes or until well wilted. Pack hot greens loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with fresh boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 10 pounds pressure – Pints 70 minutes and Quarts 90 minutes.

MUSHROOMS

Trim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove soil. Wash in clean water. Leave small mushrooms whole; cut larger ones in halves or quarters. Cover with water in a saucepan and boil 5 minutes. Pack hot mushrooms in clean, hot Mason jars, leaving 1-inch headspace. For better color, add 1⁄8 teaspoon of ascorbic acid per pint. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 10 pounds pressure – Half pints and Pints 45 minutes.

OKRA

Wash and trim young, tender okra pods. Remove stem, without cutting into pods if okra is to be canned whole. If desired, slice okra into 1-inch pieces. Cover okra with boiling water and boil 2 minutes. Pack hot okra 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 40 minutes.

PEAS—GREEN

Wash and shell young, tender freshly picked green peas. Rinse.

Raw Pack: Pack peas loosely in clean, hot Mason jars, leaving 1-inch headspace. Do not shake or press down.

Hot Pack: Cover peas with boiling water and bring to a boil. Boil 2 minutes. Pack hot peas loosely in clean, hot Mason jars, leaving 1-inch headspace. Do not shake or press down.

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

PEPPERS—HOT OR SWEET

(including bell, chile, jalapeño and pimiento)

Preparation of Chile peppers—Cut two or four slits in each pepper, and blister using one of the following methods:

Oven or broiler method: Place chile peppers in a 400° oven or broiler for 6 to 8 minutes until skins blister.

Range-top method: Cover hot burner, either gas or electric with heavy wire mesh. Place chilies on burner for several minutes until skins blister.

Allow peppers to cool. Place in a pan and cover with a damp cloth. After several minutes, peel peppers. Remove stems and seeds. Preparation of other peppers—Remove stems and seeds; blanch 3 minutes.

Hot Pack: Small peppers may be left whole. Large peppers may be quartered. Pack peppers 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 of pressure – Pints 35 minutes.

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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 Applesauce ApplesApricots Cherries Berries Except StrawberriesPeaches PearsTomato Juice Pressure Canning VegetablesTomato Sauce SalsaCanning Recipes Vegetables Greens CORN-WHOLE KernelMushrooms OkraPOTATOES-SWEET Pressure Canning MeatPOTATOES-WHITE Pumpkin and Winter SquashCanning Recipes Meat Pressure Canning PoultryGround Meat CUT-UP PoultryPressure Canning Soups Pressure Canning Fish and SeafoodChicken Stock Helpful Hints for Pressure CanningCanning Recipes Boiling Water Method HOW to can Foods Using Boiling Water methodRaspberry JAM Bread and Butter Pickles Pressure Cooking in Your Pressure CannerDill Pickles Zesty SalsaQuestions? HOW to Pressure Cook FoodsImportant safety information Pressure Cooking Meat Helpful Hints for Pressure CookingCooking Recipes Meat POT RoastBraised Beef Italian BeefSwiss Steak Short Ribs of BeefHAM Slices Virginia HAMPork Roast Lemon Pork ChopsCooking Recipes Entrees Pressure Cooking EntreesMeat Cabbage Rolls Beef GoulashBeef Stew Chili CON CarnePork Hocks with Sauerkraut and Potatoes Spareribs and SauerkrautNEW England Boiled Dinner Lamb StewLima Beans with Bacon Chop SueyLima Bean POT Shrimp JambalayaCooking Recipes Poultry Pressure Cooking PoultryBraised Whole Chicken Chicken ImperialCornish Hens in White Wine Chicken MarengoHUNTER’S Turkey Florida DuckCooking Recipes Soup Pressure Cooking SoupsVegetable Soup Navy Bean SoupCooking Recipes Desserts Pressure Cooking DessertsBrown Beef Stock Brown BettyBread Pudding English Plum PuddingRice Pudding Brown BreadPressure Canning Recipes Recipe IndexNational Presto INDUSTRIES, INC Service and Parts informationEau 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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