Presto Pressure Canner and Cooker warranty Pressure Cooking in Your Pressure Canner, Dill Pickles

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Bread and Butter Pickles

4

pounds 4- to 6-inch cucumbers,

2

tablespoons mustard seed

 

cut into slices

2

teaspoons turmeric

2

pounds onions, thinly sliced

2

teaspoons celery seed

 

(about 8 small)

1

teaspoon ginger

1⁄3

cup canning salt

1

teaspoon peppercorns

2

cups sugar

3

cups vinegar, 5% acidity

Combine cucumber and onion slices in a large bowl. Layer vegetables with salt; cover with ice cubes. Let stand 1½ hours. Drain; rinse. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes using boiling water canning method described on page 18. Yield: about 7 pints.

Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and develop a satisfactory flavor.

DILL PICKLES

8pounds 4- to 6-inch cucumbers, cut lengthwise into halves

¾cup sugar

½cup canning salt

1quart vinegar, 5% acidity

1quart water

3tablespoons mixed pickling spices Green or dry dill (1 head per jar)

Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large saucepot. Tie spices in a spice bag; add spice bag to vin- egar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving ¼-inch headspace; put one head of dill in each jar. Ladle hot liquid over cucumbers, leaving 1⁄4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 15 minutes using boiling water canning method described on page 18. Yield: about 7 pints.

Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and develop a satisfactory flavor.

Zesty Salsa

10

cups chopped, seeded,

2½

cups chopped and seeded hot

 

peeled, cored tomatoes

 

peppers (about 1 pound)

 

(about 6 pounds)

1¼

cups cider vinegar

5

cups chopped and seeded long

3

cloves garlic, minced

 

green peppers (about 2 pounds)

2

tablespoons cilantro, minced

5

cups chopped onions (about

1

tablespoon salt

 

1½ pounds)

1

teaspoon hot pepper sauce (optional)

Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes using boiling water can- ning method described on page 18. Yield: about 6 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

For boiling water canning information for fruits and tomatoes, refer to page 8.

For additional information and recipes, consult the Ball Blue Book or visit www.homecanning.com.

Recipes provided by Alltrista Consumer Products Company, marketers of Balland Kerrhome canning products.

PRESSURE COOKING IN YOUR PRESSURE CANNER

Follow the step-by-step instructions (see “How To Pressure Cook Foods” on page 20) for cooking in your pressure canner. Prepare food according to directions in specific recipe.

The canner should never be filled over 2⁄3 full. Many foods tend to expand when cooked. If the canner is filled over 2⁄3 full, it is possible for food to expand enough to plug the vent pipe, air vent/cover lock, and overpressure plug. If all of these devices were to become blocked, excess pressure would be unable to escape and would build up beyond safe control levels. Therefore, when cooking any food, do not let any portion extend above the 2⁄3 full level.

Rice and dry beans and peas expand during cooking. When preparing these foods, do not fill the canner over ½ full. Always pre-soak dry beans and peas overnight in oil, salt, and water (see recipes on pages 27-28). Never pressure cook applesauce, cranberries, rhubarb, pearl barley, split peas, oatmeal or other cereals, dried soup mixes, or pasta. These foods tend to foam, froth, and sputter and may block the vent pipe.

If the vent pipe becomes clogged, the pressure regulator will not rock and pressure cannot be released normally. When excess pressure builds up in the canner, the overpressure plug will be forced out of its cover opening, releasing the excess pressure. If the overpressure

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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 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 CanningCanning Recipes Boiling Water Method HOW to can Foods Using 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 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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