Presto Pressure Canner and Cooker warranty Pressure Canning, Fig. J

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position. Rotate clockwise
Note: Cover is shown in open

Press down on the cover handles to compress the sealing ring and make the cover easier to close. The cover has the words CLOSE V OPEN embossed on the top surface near a cover handle. Align the V mark on the cover with the V mark on the body handle for proper cover and body alignment (Fig. I). Turn the cover in the direction indicated to close (clockwise) until the cover handles are centered directly above body handles. Do not rotate cover beyond this

point.

When the cover is rotated to the closed position, the air vent/cover lock passes under the locking bracket. When the handles are aligned, one over the other, the pressure regulator is placed on the vent pipe, and heat is applied, pressure will begin to build within the canner. At this point, the air vent/cover lock lifts and locks the unit. The cover will remain locked as long as there is pressure in the canner. When pressure is completely reduced, the air vent/cover lock drops allowing the canner to be opened (Fig. J).

If the cover is not rotated sufficiently (cover handles directly above body handles), the air vent/cover lock will only raise slightly and steam will continue to flow from it, preventing pressure from building.

to close.

Cover

Handle

Body Handle

Fig. I

The pressure regulator is placed on the vent pipe following the 10-minute exhaust period (see page 6, step 7). During canning, moisture may appear near the pressure regulator, overpressure plug, and air vent/cover lock. This is normally due to condensation. This does not affect operation of the canner.

UNLOCKED

Fig. J

Air Vent/Cover Lock

in DOWN Position.

No Pressure in Unit.

LOCKED

Air Vent/Cover

Lock in UP Position.

Pressure in Unit.

To reduce pressure at the end of the canning period, turn

burner off and remove the canner from the heat source. Pressure is completely reduced when the air vent/cover lock has dropped and no steam escapes when the pressure regulator is tilted. Do not remove the pressure regulator until pressure is completely reduced. Always remove the pressure regulator before opening canner.

If the air vent/cover lock remains in its raised position, there may still be pressure in the canner. Do not remove the pressure regulator until the air vent/cover lock drops and no steam escapes when the pressure regulator is tilted. The cover should not be forced open. You may tap the air vent/cover lock lightly with a spoon. If pressure is present, steam will escape and the air vent/cover lock will pop back up. Continue to cool the canner until the air vent/cover lock drops.

HELPFUL HINT: To help yourself understand the operation of the pressure canner and cooker, pour 4 cups of water into the canner and follow the step-by-step instructions beginning with step 5 on page 6. For actual usage of the canner/cooker, follow the complete instructions beginning on page 6 for pressure canning and on page 20 for pressure cooking.

PRESSURE CANNING

The United States Department of Agriculture recommends the pressure canner as being the only safe method for canning low acid foods—vegetables, meats, and poultry.

There are invisible microrganisms present all around us. Fruits, vegetables, and meat contain these microrganisms naturally, and yet, they are not a problem unless food is left to sit for extended periods of time, causing food spoilage. This is nature’s way of telling us when food is no longer fit to eat.

There are four basic agents of food spoilage—enzymes, mold, yeast, and bacteria. Canning interrupts the natural spoilage cycle so food can be preserved safely. Molds, yeast, and enzymes are destroyed at temperatures below 212°F, the temperature at which water boils (except in mountainous regions). Therefore, boiling water processing is sufficient to destroy those agents.

Bacteria, however are not as easily destroyed. The bacteria, Clostridium botulinum produces a spore that makes a poisonous toxin which causes botulism. This spore is not destroyed at 212°F. In addition, the bacteria thrive on low acids in the absence of air. For a safe food product, low acid foods need to be processed at 240°, which can be achieved only with a pressure canner.

In pressure canning, some of the water in the pressure canner is converted to steam, which creates pressure within the canner. As pressure increases, temperature increases, 5 pounds pressure—228°F, 10 pounds pressure—240°F, 15 pounds pressure—250°F. This pressurized heat destroys the potentially harmful bacterial spores. As the jars cool, a vacuum is formed, sealing the food within and preventing any new microorganisms from entering and spoiling the food.

As a safeguard against using canned foods which may be affected with spoilage that is not readily detected, boil all low acid foods and tomatoes for 10 minutes at altitudes below 1,000 feet. Extend the boiling time by 1 minute for each 1,000 foot increase in altitude.

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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 Apricots ApplesApplesauce 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 CanningRaspberry JAM HOW to can Foods Using Boiling Water methodCanning Recipes Boiling Water Method 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 IndexEau 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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