Presto Electric Pressure Washer Mushrooms, Okra, Peas-Green, PEPPERS-HOT or Sweet, Potatoes-Sweet

Page 14

MUSHROOMS

Trim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove soil. Wash in clean water. Leave small mushrooms whole; cut larger ones in halves or quarters. Cover with water in a saucepan and boil 5 minutes. Pack hot mushrooms in clean, hot Mason jars, leaving 1-inch headspace. For better color, add 1⁄8 teaspoon of ascorbic acid per pint. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds pressure – Half pints and Pints 45 minutes. For processing above 2,000 feet altitude, see page 12 for recommended pounds of pressure.

OKRA

Wash and trim young, tender okra pods. Remove stem, without cutting into pods if okra is to be canned whole. If desired, slice okra into 1-inch pieces. Cover okra with boiling water and boil 2 minutes. Pack hot okra in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds pressure – Pints 25 minutes and Quarts 40 minutes. For processing above 2,000 feet altitude, see page 12 for rec- ommended pounds of pressure.

PEAS—GREEN

Wash and shell young, tender freshly picked green peas. Rinse.

Raw Pack: Pack peas loosely in clean, hot Mason jars, leaving 1-inch headspace. Do not shake or press down.

Hot Pack: Cover peas with boiling water and bring to a boil. Boil 2 minutes. Pack hot peas loosely in clean, hot Mason jars, leaving 1-inch headspace. Do not shake or press down.

Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds pressure – Pints and Quarts 40 minutes. For processing above 2,000 feet altitude, see page 12 for recommended pounds of pressure.

PEPPERS—HOT OR SWEET

(including bell, chile, jalapeño and pimiento)

Preparation of Chile peppers—Cut two or four slits in each pepper, and blister using one of the following methods:

Oven or broiler method: Place chile peppers in a 400° oven or broiler for 6 to 8 minutes until skins blister.

Range-top method: Cover hot burner, either gas or electric with heavy wire mesh. Place chilies on burner for several minutes until skins blister.

Allow peppers to cool. Place in a pan and cover with a damp cloth. After several minutes, peel peppers. Remove stems and seeds. Preparation of other peppers—Remove stems and seeds; blanch 3 minutes.

Hot Pack: Small peppers may be left whole. Large peppers may be quartered. Pack peppers loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds of pressure – Pints 35 minutes. For processing above 2,000 feet altitude, see page 12 for recommended pounds of pressure.

POTATOES—SWEET

Wash sweet potatoes. Boil or steam just until partially soft (15 to 20 minutes). Remove skins and cut into pieces. CAUTION: Do not mash or puree potatoes. Pack hot sweet potatoes in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds pressure – Pints 65 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see page 12 for rec- ommended pounds of pressure.

POTATOES—WHITE

Wash, scrape, and rinse new potatoes 1 to 2½ inches in diameter. If desired, cut into ½-inch cubes. Place in ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening. Drain. Cover potatoes with hot water; bring to a boil and boil whole potatoes for 10 minutes, cubes for 2 minutes. Pack hot potatoes in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds pressure – Pints 35 minutes and Quarts 40 minutes. For processing above 2,000 feet altitude, see page 12 for rec- ommended pounds of pressure.

14

Page 13 Page 15
Image 14
Page 13 Page 15
Contents Table of Contents Pressure CannerImportant Safeguards Getting AcquaintedVent Pipe Before Using Canner for the First Time How to Use Your CannerPressure Canning Fig. JHOW to Pressure can Foods Canner JAR Capacities for Pressure Canning Maximum CapacityCare and Maintenance Pressure Canning Fruits and Tomatoes Apples Altitude chart for pressure canning fruitAltitude chart for pressure canning tomato recipes ApplesauceCherries ApricotsBerries Except Strawberries PeachesTomato Juice RhubarbTOMATOES-WHOLE or Halved Tomato SauceCanning Recipes Vegetables Altitude chart for canning vegetablesPressure Canning Vegetables AsparagusBeets BEANS-GREEN,WAX, ItalianBEANS-FRESH Lima CarrotsPEAS-GREEN MushroomsOkra PEPPERS-HOT or SweetPumpkin and Winter Squash Pressure Canning MeatCanning Recipes Meat Pressure canning is the only safe method for canning meatCUT-UP Poultry Pressure Canning PoultryGround Meat RabbitCrab Pressure Canning Fish and SeafoodCLAMS-WHOLE or Minced FISH-GENERAL MethodPressure canning is the only safe method for canning soups Pressure Canning SoupsHelpful Hints for Pressure Canning Beef Soup StockHOW to can Foods Using Boiling Water method Bread and Butter Pickles Canning Recipes Boiling Water MethodRaspberry JAM Dill PicklesZesty Salsa HOW to Pressure Cook FoodsPressure Cooking in Your Pressure Canner Questions?Important safety information Helpful Hints for Pressure Cooking POT Roast Pressure Cooking MeatCooking Recipes Meat Italian BeefCorned Beef Swiss SteakShort Ribs of Beef HAM-BOILEDSpareribs with Barbecue Sauce Lemon Pork ChopsBreaded Pork Chops LEG of LambBraised Veal Veal RoastGourmet Veal Steak Tangy Veal ChopsSpaghetti Meat Sauce Pressure Cooking EntreesCooking Recipes Entrees Beef GoulashPork Chops with Vegetables Beef StewChili CON Carne Spareribs and SauerkrautBoston Baked Beans NEW England Boiled DinnerLamb Stew Chop SueyLima Bean POT Pressure Cooking PoultryCooking Recipes Poultry Shrimp JambalayaChicken Marengo Chicken ImperialChicken and Dumplings Cornish Hens in White WineFlorida Duck Pressure Cooking SoupsCooking Recipes Soup Vegetable SoupPressure Cooking Desserts Cooking Recipes DessertsRice Pudding English Plum PuddingBread Pudding Brown BreadRecipe Index Pressure Canning RecipesEau Claire, Wisconsin Service and Parts informationNational Presto INDUSTRIES, INC
Top Page Image Contents