Presto Pressure Canner and Cooker Pressure Canning Poultry, Canning Recipes Meat, Ground Meat

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CANNING RECIPES: MEAT

CUT-UP MEAT (strips, cubes, or chunks)

Bear, Beef, Pork, Lamb, Veal, and Venison

Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart of water. Rinse. Remove large bones and cut into desired pieces.

Raw Pack: Fill jars with raw meat pieces, leaving 1-inch headspace. DO NOT ADD LIQUID. Adjust jar lids.

Hot Pack: Precook meat until rare by broiling, boiling or frying. Pack hot meat loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover meat with boiling broth, water, or tomato juice (especially with wild game) leaving 1-inch headspace. Adjust jar lids.

Process at 10 pounds pressure – Pints 75 minutes and Quarts 90 minutes.

GROUND MEAT

Bear, Beef, Pork, Lamb, Veal, and Venison

With venison add one part high quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Add 1 teaspoon salt to each pound of ground meat if desired. Mix well. Shape meat into patties or balls or cut cased sausage into 3-to 4-inch links. Cook until lightly browned. Ground meat may be sautéed without shaping. Remove excess fat. Fill jars with pieces, leaving 1-inch headspace. Cover meat with boiling broth or water, leaving 1-inch headspace. Adjust jar lids.

Process at 10 pounds pressure – Pints 75 minutes and Quarts 90 minutes.

PRESSURE CANNING POULTRY

Pressure canning is the only safe method for canning poultry.

Cut poultry into convenient pieces for packing and precook until medium done or until pieces, when cut, show almost no pink color at the bone.

Precook by boiling in water or in a concentrated broth for more flavor. Make broth from bones and bony pieces, neck, back, and wing tips. Pack hot meat in clean, hot Mason jars, leaving 1-inch headspace. Do not pack food tightly.

Poultry 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 jar. Use ½ teaspoon salt to each pint, 1 teaspoon to each quart.

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

CANNING RECIPES: POULTRY

CUT-UP POULTRY

Cut poultry into serving size pieces. If desired, remove bone. Boil, steam, or bake poultry slowly to medium done. Poultry is medium done when pink color in center is almost gone. Pack hot poultry loosely in clean, hot Mason jars, leaving 1¼-inch headspace. Cover poultry with boiling broth or water, leaving 1¼-inch headspace. Adjust jar lids.

Process at 10 pounds pressure

With Bone

Without Bone

Pints

65 minutes

75 minutes

Quarts

75 minutes

90 minutes

RABBIT

Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart. Rinse and remove excess fat. Cut into serving size pieces. Boil, steam, or bake to medium done. Rabbit is medium done when pink color in center is almost gone. Pack hot rabbit loosely in clean, hot Mason jars, leaving 1¼ inch headspace. Cover rabbit with boiling broth or water leaving 1¼ inch headspace. Adjust jar lids.

Process at 10 pounds pressure

With Bone

Without Bone

 

 

Pints

65 minutes

75 minutes

 

Quarts

75 minutes

90 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 Apples ApplesauceApricots 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 CanningHOW to can Foods Using Boiling Water method Canning Recipes Boiling Water MethodRaspberry JAM 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 IndexService 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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