Presto Electric Pressure Washer Pressure Canning Poultry, Ground Meat, CUT-UP Poultry, Rabbit

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GROUND MEAT

Bear, Beef, Pork, Lamb, Veal, and Venison

With venison add one part high quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Add 1 teaspoon salt to each pound of ground meat if desired. Mix well. Shape meat into patties or balls or cut cased sausage into 3-to 4-inch links. Cook until lightly browned. Ground meat may be sautéed without shaping. Remove excess fat. Fill jars with pieces, leaving 1-inch headspace. Cover meat with boiling broth or water, leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds pressure – Pints 75 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see page 15 for rec- ommended pounds of pressure.

PRESSURE CANNING POULTRY

Pressure canning is the only safe method for canning poultry.

Cut poultry into convenient pieces for packing and precook until medium done or until pieces, when cut, show almost no pink color at the bone.

Precook by boiling in water or in a concentrated broth for more flavor. Make broth from bones and bony pieces, neck, back, and wing tips. Pack hot meat in clean, hot Mason jars, leaving 1-inch headspace. Do not pack food tightly.

Poultry may be processed with or without salt. If salt is desired, use only canning salt. Table salt contains a filler which may cause cloudi- ness in bottom of jar. Use ½ teaspoon salt to each pint, 1 teaspoon to each quart.

Follow step-by-step directions beginning on page 6 for canning procedure. Process poultry according to the following recipes.

CANNING RECIPES: POULTRY

CUT-UP POULTRY

Cut poultry into serving size pieces. If desired, remove bone. Boil, steam, or bake poultry slowly to medium done. Poultry is medium done when pink color in center is almost gone. Pack hot poultry loosely in clean, hot Mason jars, leaving 1¼-inch headspace. Cover poultry with boiling broth or water, leaving 1¼-inch headspace. Adjust jar lids.

Process at 11 pounds pressure

With Bone

Without Bone

Pints

65 minutes

75 minutes

Quarts

75 minutes

90 minutes

For processing above 2,000 feet altitude, see page 15 for recommended pounds of pressure.

RABBIT

Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart. Rinse and remove excess fat. Cut into serving size pieces. Boil, steam, or bake to medium done. Rabbit is medium done when pink color in center is almost gone. Pack hot rabbit loosely in clean, hot Mason jars, leaving 1¼ inch headspace. Cover rabbit with boiling broth or water leaving 1¼ inch headspace. Adjust jar lids.

Process at 11 pounds pressure

With Bone

Without Bone

Pints

65 minutes

75 minutes

Quarts

75 minutes

90 minutes

For processing above 2,000 feet altitude, see page 15 for recommended pounds of pressure.

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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 Altitude chart for pressure canning fruit Altitude chart for pressure canning tomato recipesApples ApplesauceApricots Berries Except StrawberriesCherries PeachesRhubarb TOMATOES-WHOLE or HalvedTomato Juice Tomato SauceAltitude chart for canning vegetables Pressure Canning VegetablesCanning Recipes Vegetables AsparagusBEANS-GREEN,WAX, Italian BEANS-FRESH LimaBeets CarrotsMushrooms OkraPEAS-GREEN PEPPERS-HOT or SweetPressure Canning Meat Canning Recipes MeatPumpkin and Winter Squash Pressure canning is the only safe method for canning meatPressure Canning Poultry Ground MeatCUT-UP Poultry RabbitPressure Canning Fish and Seafood CLAMS-WHOLE or MincedCrab FISH-GENERAL MethodPressure Canning Soups Helpful Hints for Pressure CanningPressure canning is the only safe method for canning soups Beef Soup StockHOW to can Foods Using Boiling Water method Canning Recipes Boiling Water Method Raspberry JAMBread and Butter Pickles Dill PicklesHOW to Pressure Cook Foods Pressure Cooking in Your Pressure CannerZesty Salsa Questions?Important safety information Helpful Hints for Pressure Cooking Pressure Cooking Meat Cooking Recipes MeatPOT Roast Italian BeefSwiss Steak Short Ribs of BeefCorned Beef HAM-BOILEDLemon Pork Chops Breaded Pork ChopsSpareribs with Barbecue Sauce LEG of LambVeal Roast Gourmet Veal SteakBraised Veal Tangy Veal ChopsPressure Cooking Entrees Cooking Recipes EntreesSpaghetti Meat Sauce Beef GoulashBeef Stew Chili CON CarnePork Chops with Vegetables Spareribs and SauerkrautNEW England Boiled Dinner Lamb StewBoston Baked Beans Chop SueyPressure Cooking Poultry Cooking Recipes PoultryLima Bean POT Shrimp JambalayaChicken Imperial Chicken and DumplingsChicken Marengo Cornish Hens in White WinePressure Cooking Soups Cooking Recipes SoupFlorida Duck Vegetable SoupPressure Cooking Desserts Cooking Recipes DessertsEnglish Plum Pudding Bread PuddingRice Pudding Brown BreadRecipe Index Pressure Canning RecipesNational Presto INDUSTRIES, INC Service and Parts informationEau Claire, Wisconsin
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