Presto Pressure Canner and Cooker warranty Applesauce, Apricots

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SYRUPS FOR CANNING FRUITS

 

SUGAR PER

YIELD OF

SYRUP

QUART OF LIQUID

SYRUP

Very Light

1

cup

4½

cups

Light

2

cups

5

cups

Medium

3

cups

5½

cups

Heavy

4¾

cups

6½

cups

Heat sugar with water or juice until sugar is dissolved. Add fruit and cook until heated through. Pack fruit into clean Mason jars to within ½-inch of top of jar. Cover with hot liquid leaving ½-inch headspace. The liquid may be syrup, fruit juice, or plain water. For steps on boiling water canning, refer to page 18.

Altitude Adjustments

The processing times for pressure canning given in the specific fruit and tomato recipes are for altitudes of 1,000 feet or less. When pressure canning fruit above 1,000 feet, process at 10 pounds of pressure. When pressure canning tomatoes above 1,000 feet, process at 15 pounds of pressure. Processing time is the same at all altitudes.

The processing times for boiling water canning given in the specific fruit and tomato recipes are for altitudes of 1,000 feet or less. When processing at higher altitudes, process according to the chart below.

Altitude

 

1,001 – 3,000 ft.

increase processing time 5 minutes

3,001 – 6,000 ft.

increase processing time 10 minutes

6,001 – 8,000 ft.

increase processing time 15 minutes

CANNING RECIPES: FRUITS AND TOMATOES

APPLES

Wash, peel, and cut apples into pieces. Place apples in an ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening during preparation. Drain well. Boil apples in a light syrup or water for 5 minutes. Pack hot apples in clean, hot Mason jars, leaving ½-inch headspace. Cover apples with hot syrup or water, leaving ½-inch headspace. Adjust jar lids.

Pressure canning: Process at 5 pounds pressure, pints and quarts 8 minutes.

Boiling water canning: Process pints 20 minutes.

APPLESAUCE

Wash, peel, and core apples. If desired, slice apples into ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening. Drain well. Place slices in a pan. Add ½ cup water. Cook until apples are tender. Press through food mill or sieve. Sweeten to taste. Reheat sauce to boiling. Pack into clean, hot Mason jars, leaving ½-inch headspace. Adjust jar lids.

Pressure canning: Process at 5 pounds pressure, pints 8 minutes and quarts 10 minutes.

Boiling water canning: Process pints 15 minutes.

APRICOTS

Wash well-ripened, firm apricots. If peeled apricots are desired, dip 1 minute in boiling water, then in cold water, and peel. Cut apricots in halves and remove pits. Place apricots in an ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening during preparation. Drain well. Heat apricots through in a very light, light, or medium syrup or water (see above). Pack hot apricots, cut side down, in clean, hot Mason jars, leaving ½-inch headspace. Cover with boiling syrup or water, leaving ½-inch headspace. Adjust jar lids.

Pressure canning: Process at 5 pounds pressure, pints and quarts 10 minutes.

Boiling water canning: Process pints 20 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 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 CanningHOW to can Foods Using Boiling Water method Canning Recipes Boiling Water MethodRaspberry JAM 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 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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