Presto Mastering Pressure Canning for Sweet Potatoes: Step-by-Step Guide
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POTATOES—SWEET

Wash sweet potatoes. Boil or steam just until partially soft (15 to 20 minutes). Remove skins and cut into pieces. CAUTION: Do not mash or puree potatoes. Pack hot sweet potatoes 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 65 minutes and Quarts 90 minutes.

POTATOES—WHITE

Wash, scrape, and rinse new potatoes 1 to 2½ inches in diameter. If desired, cut into ½-inch cubes. Place in ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening. Drain. Cover potatoes with hot water; bring to a boil and boil whole potatoes for 10 minutes, cubes for 2 minutes. Pack hot potatoes 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 35 minutes and Quarts 40 minutes.

PUMPKIN AND WINTER SQUASH

Wash and remove seeds. Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. CAUTION: Do not mash or puree. Pack hot squash cubes 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 and Quarts 90 minutes.

PRESSURE CANNING MEAT

Pressure canning is the only safe method for canning meat.

All meat should be handled carefully to avoid contamination from the time of slaughtering until the products are canned. Animals should be correctly slaughtered, canned promptly or kept under refrigeration until processed. If you slaughter your own meat, contact your local county agricultural agent for complete information on slaughtering, chilling, and aging the meat.

Keep meat as cool as possible during preparation for canning, handle rapidly and process meat as soon as it is packed. Most meats need only be wiped with a damp cloth. Use lean meat for canning; remove most of the fat. Cut off gristle and remove large bones. Cut into pieces convenient for canning.

To prepare broth, place bony pieces in saucepan and cover with cold water. Simmer until meat is tender. Discard fat. Add boiling broth to jars packed with precooked meat and poultry.

Meat should not be browned with flour nor should flour be used in the broth to make gravy for pouring over the packed meat. Pack hot meat loosely, leaving 1-inch headspace in Mason jars.

Meats may be processed with or without salt. If salt is desired, use only canning salt. Table salt contains a filler which may cause cloudiness in bottom of jar. Use ½ teaspoon salt to each pint, 1 teaspoon to each quart. More or less salt may be added to suit individual taste.

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

When pressure canning at altitudes of 2,000 feet or below, process according to specific recipe. When canning at higher altitudes, process according to the following charts.

Altitude Adjustment

The processing times given in the specific meat, poultry, fish, and soup recipes are for altitudes of 1,000 feet or less. When pres- sure canning above 1,000 feet, process at 15 pounds of pressure. Processing time is the same at all altitudes.

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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 Apricots ApplesApplesauce Peaches Berries Except StrawberriesCherries PearsTomato Sauce Pressure Canning VegetablesTomato Juice SalsaCanning Recipes Vegetables Mushrooms CORN-WHOLE KernelGreens OkraPOTATOES-WHITE Pressure Canning MeatPOTATOES-SWEET Pumpkin and Winter SquashGround Meat Pressure Canning PoultryCanning Recipes Meat CUT-UP PoultryPressure Canning Fish and Seafood Pressure Canning SoupsHelpful Hints for Pressure Canning Chicken StockRaspberry JAM HOW to can Foods Using Boiling Water methodCanning Recipes Boiling Water Method Dill Pickles Pressure Cooking in Your Pressure CannerBread and Butter Pickles Zesty SalsaHOW to Pressure Cook Foods Questions?Important safety information Cooking Recipes Meat Helpful Hints for Pressure CookingPressure Cooking Meat POT RoastSwiss Steak Italian BeefBraised Beef Short Ribs of BeefPork Roast Virginia HAMHAM Slices Lemon Pork ChopsPressure Cooking Entrees Cooking Recipes EntreesBeef Stew Beef GoulashMeat Cabbage Rolls Chili CON CarneNEW England Boiled Dinner Spareribs and SauerkrautPork Hocks with Sauerkraut and Potatoes Lamb StewLima Bean POT Chop SueyLima Beans with Bacon Shrimp JambalayaBraised Whole Chicken Pressure Cooking PoultryCooking Recipes Poultry Chicken ImperialHUNTER’S Turkey Chicken MarengoCornish Hens in White Wine Florida DuckVegetable Soup Pressure Cooking SoupsCooking Recipes Soup Navy Bean SoupBrown Beef Stock Pressure Cooking DessertsCooking Recipes Desserts Brown BettyRice Pudding English Plum PuddingBread Pudding Brown BreadRecipe Index Pressure Canning RecipesEau 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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