Presto Electric Pressure Washer Rhubarb, TOMATOES-WHOLE or Halved, Tomato Juice, Tomato Sauce

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RHUBARB

Wash young, tender rhubarb. Remove ends and cut into ½-inch pieces. Add ½ cup sugar to each quart of rhubarb. Let stand until juice appears. Heat rhubarb slowly to boiling. Pack hot rhubarb in clean, hot Mason jars, leaving ½-inch headspace. Adjust jar lids.

Pressure canning: Process at 6 pounds pressure, pints and quarts 8 minutes. For processing above 2,000 feet altitude, see page 9 for recommended pounds of pressure.

Boiling water canning: Process pints and quarts 15 minutes. For processing above 1,000 feet altitude, see page 9 for recommended time.

TOMATOES—WHOLE OR HALVED

(packed raw without added liquid)

Wash medium, smooth, firm, ripe tomatoes. Loosen skins by dipping tomatoes 1 minute in boiling water, then in cold water. Peel and remove core. Leave whole or halve. Add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid. Add 1 teaspoon salt to each quart, ½ teaspoon to each pint, if desired. Fill jars with raw tomatoes, pressing until spaces between them fill with juice. Leave ½-inch headspace. Adjust jar lids.

Pressure canning: Process at 6 pounds pressure, pints and quarts 40 minutes OR process at 11 pounds pressure, pints and quarts 25 minutes. For processing above 2,000 feet altitude, see page 9 for recommended pounds of pressure.

Boiling water canning: Process pints and quarts 85 minutes. For processing above 1,000 feet altitude, see page 9 for recommended time.

TOMATO JUICE

Wash ripe, juicy tomatoes. Remove stem ends and cut into pieces. To prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while adding the remaining tomatoes. Simmer 5 minutes after all pieces are added. If juice separation is not a concern, simply slice or quarter tomatoes into a large saucepan. Crush, heat, and simmer for 5 minutes before juicing.

Press heated juice through a sieve or food mill to remove skins and seeds.

Add 2 tablespoons of bottled lemon juice or ½ teaspoon citric acid to each quart. Add 1 tablespoon of bottled lemon juice or ¼ teaspoon citric acid to each pint.

Heat juice again to boiling. Add 1 teaspoon of salt to each quart, ½ teaspoon to each pint, if desired. Fill jars with hot tomato juice, leaving ½-inch headspace. Adjust jar lids.

Pressure canning: Process at 6 pounds pressure, pints and quarts 20 minutes OR process at 11 pounds pressure, pints and quarts 15 minutes. For processing above 2,000 feet altitude, see page 9 for recommended pounds of pressure.

Boiling water canning: Process pints 35 minutes and quarts 40 minutes. For processing above 1,000 feet altitude, see page 9 for recom- mended time.

TOMATO SAUCE

Prepare and press as for making tomato juice (see recipe above). Heat in large saucepan until sauce reaches desired consistency. Simmer until volume is reduced by about one-third for thin sauce, or by one-half for thick sauce. Add 2 tablespoons of bottled lemon juice or

½teaspoon of citric acid to each quart. Add 1 tablespoon of bottled lemon juice or ¼ teaspoon citric acid to each pint. Pour hot sauce in clean, hot Mason jars, leaving ½-inch headspace. Adjust jar lids.

Pressure canning: Process at 6 pounds pressure, pints and quarts 20 minutes OR process at 11 pounds pressure, pints and quarts 15 minutes. For processing above 2,000 feet altitude, see page 9 for recommended pounds of pressure.

Boiling water canning: Process pints 35 minutes and quarts 40 minutes. For processing above 1,000 feet altitude, see page 9 for recommended time.

SALSA

Process salsa using the boiling water method. Refer to page 21 for tested canning recipe.

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Contents Pressure Canner Table of ContentsGetting Acquainted Important SafeguardsVent Pipe How to Use Your Canner Before Using Canner for the First TimeFig. J Pressure CanningCanner JAR Capacities for Pressure Canning Maximum Capacity HOW to Pressure can FoodsCare and Maintenance Pressure Canning Fruits and Tomatoes Applesauce Altitude chart for pressure canning fruitAltitude chart for pressure canning tomato recipes ApplesPeaches ApricotsBerries Except Strawberries CherriesTomato Sauce RhubarbTOMATOES-WHOLE or Halved Tomato JuiceAsparagus Altitude chart for canning vegetablesPressure Canning Vegetables Canning Recipes VegetablesCarrots BEANS-GREEN,WAX, ItalianBEANS-FRESH Lima BeetsPEPPERS-HOT or Sweet MushroomsOkra PEAS-GREENPressure canning is the only safe method for canning meat Pressure Canning MeatCanning Recipes Meat Pumpkin and Winter SquashRabbit Pressure Canning PoultryGround Meat CUT-UP PoultryFISH-GENERAL Method Pressure Canning Fish and SeafoodCLAMS-WHOLE or Minced CrabBeef Soup Stock Pressure Canning SoupsHelpful Hints for Pressure Canning Pressure canning is the only safe method for canning soupsHOW to can Foods Using Boiling Water method Dill Pickles Canning Recipes Boiling Water MethodRaspberry JAM Bread and Butter PicklesQuestions? HOW to Pressure Cook FoodsPressure Cooking in Your Pressure Canner Zesty SalsaImportant safety information Helpful Hints for Pressure Cooking Italian Beef Pressure Cooking MeatCooking Recipes Meat POT RoastHAM-BOILED Swiss SteakShort Ribs of Beef Corned BeefLEG of Lamb Lemon Pork ChopsBreaded Pork Chops Spareribs with Barbecue SauceTangy Veal Chops Veal RoastGourmet Veal Steak Braised VealBeef Goulash Pressure Cooking EntreesCooking Recipes Entrees Spaghetti Meat SauceSpareribs and Sauerkraut Beef StewChili CON Carne Pork Chops with VegetablesChop Suey NEW England Boiled DinnerLamb Stew Boston Baked BeansShrimp Jambalaya Pressure Cooking PoultryCooking Recipes Poultry Lima Bean POTCornish Hens in White Wine Chicken ImperialChicken and Dumplings Chicken MarengoVegetable Soup Pressure Cooking SoupsCooking Recipes Soup Florida DuckCooking Recipes Desserts Pressure Cooking DessertsBrown Bread English Plum PuddingBread Pudding Rice PuddingPressure Canning Recipes Recipe IndexEau Claire, Wisconsin Service and Parts informationNational Presto INDUSTRIES, INC
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