Presto Pressure Canner and Cooker HOW to can Foods Using Boiling Water method, Raspberry JAM

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HOW TO CAN FOODS USING BOILING WATER method

Note: Your 16-quart canner can be used as a boiling water canner for ½ pint and pint jars only. It is not tall enough to allow adequate space for quart jars.

1.Place cooking/canning rack on bottom of canner. Fill canner halfway with water.

2.Preheat water to 140°F for raw-packed foods and to 180°F for hot-packed foods.

3.Remove overpressure plug and pressure regulator from canner cover and set aside.

4.Use jar lifter to place filled jars, with lids and rings fastened according to manufacturer’s directions, on cooking/canning rack in canner.

5.Check water level. Add more boiling water, if needed, so the water level is at least 1 inch above jar tops.

6.Turn heat to its highest setting until water boils vigorously.

7.Look through the vent pipe on the canner cover to be certain it is open before placing cover on canner. To clean the vent pipe, draw a pipe cleaner or small brush through the opening.

8. Place cover on canner, aligning the V mark on the cover with the

V mark on the body handle and lock securely by turning in the

direction indicated to close the cover (clockwise). Cover handles must be centered over body handles. Do not force beyond this position.

9.Set a timer for the minutes required for processing the food based on tested canning recipe. 10. Lower the heat setting to maintain a gentle boil throughout processing.

11. Add more boiling water, if needed, to keep the water level above the jars.

12. When jars have been processed for the recommended time, turn off the heat and remove the canner cover.

13. Using jar lifter, remove jars and place them on a towel, leaving at least 1-inch spaces between jars during cooling.

14. Allow jars to cool naturally 12 to 24 hours before checking for a seal. Do not retighten bands.

CANNING RECIPES: BOILING WATER METHOD

The following recipes are safely canned by the boiling water method. Do not pressure can these recipes because the food quality would be unacceptable.

Apple Butter

16

medium apples (about 4 pounds)

2

teaspoons cinnamon

4

cups sugar

¼

teaspoon cloves

To prepare pulp: Wash apples; remove stem and blossom ends; do not peel or core. Cut apples into small pieces. Add 2 cups water; cover; simmer 20 to 25 minutes or until apples are soft. Press through a sieve or food mill. Measure 2 quarts apple pulp.

To prepare butter: Combine apple pulp, sugar, and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As pulp thickens, stir frequently to prevent sticking. (If too thick, add a small amount of water or apple juice for desired consistency.) Ladle hot butter into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes using boiling water canning method described above. Yield: about 5 pints.

RASPBERRY JAM

2

quarts raspberries

1

tablespoon lemon juice

1

package powdered pectin

1

tablespoon grated lemon peel

1⁄3

cup water

6

cups sugar

Combine raspberries, pectin, water, lemon juice, and lemon peel in a large saucepot. Bring to a boil over high heat, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary. Ladle hot jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes using boiling water canning method described above. Yield: about 5 half-pints.

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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 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 StockHOW to can Foods Using Boiling Water method Canning Recipes Boiling Water MethodRaspberry JAM 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 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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