Presto Electric Pressure Washer warranty HOW to can Foods Using Boiling Water method

Page 19

Two-piece vacuum caps seal by the cooling of the contents of the jar, not through pressure of the screw band on the lid. Therefore, although the screw band is firmly tight, the jar is not sealed until cooled. During processing, the flexible metal lid permits air to be exhausted from the jar.

Adjust two-piece vacuum caps by screwing bands down evenly and firmly until a point of resistance is met–fingertip tight. Do not use undue exertion.

It is not necessary for the liquid on canned meats to congeal. The liquid will congeal only when there is a large amount of gelatin from cartilage or connective tissue present.

The loss of color from beets, during canning, is usually due to the variety of beets used or beets that are too old. If possible, can young, tender, very dark beets which are freshly gathered. Precook beets with 2 inches of the stem and all of the root on, as this helps to retain the juices.

Discoloration of peaches and pears on the top of the jar is often due to enzyme activity which means that the processing time was not long enough or the temperature not high enough to render enzymes inactive

Fruit which has been canned without sugar will often turn brown when exposed to air just as fresh fruit does.

The diameter of Mason jars may vary from one manufacturer to another. Before filling Mason jars, test load your canner. It may be necessary to double-deck pint and ½ pint jars to reach the maximum capacity of your canner as shown in the chart on page 6. It is recommended that you stagger the jars by placing one jar on top of two. Jars may touch. The canning rack which accompanied your Pressure Canner/Cooker must be placed on the bottom of the canner to prevent jar breakage. Although it is not necessary to use a rack between layers of jars, if you wish to do so, a rack can be ordered from the Presto Consumer Service Department. See page 37 for address.

HOW TO CAN FOODS USING BOILING WATER method

Note: Your 16-quart canner can be used as a boiling water canner for ½ pint and pint jars only. It is not tall enough to allow adequate space for quart jars.

1.Place cooking/canning rack on bottom of canner. Fill canner halfway with water.

2.Preheat water to 140°F for raw-packed foods and to 180°F for hot-packed foods.

3.Remove overpressure plug and pressure regulator from canner cover and set aside.

4.Use jar lifter to place filled jars, with lids and rings fastened according to manufacturer’s directions, on cooking/canning rack in canner.

5.Check water level. Add more boiling water, if needed, so the water level is at least 1 inch above jar tops.

6.Turn heat to its highest setting until water boils vigorously.

7.Look through the vent pipe on the canner cover to be certain it is open before placing cover on canner. To clean the vent pipe, draw a pipe cleaner or small brush through the opening.

8. Place cover on canner, aligning the V mark on the cover with the

V mark on the body handle and lock securely by turning in the

direction indicated to close the cover (clockwise). Cover handles must be centered over body handles. Do not force beyond this position.

9.Set a timer for the minutes required for processing the food based on tested canning recipe. 10. Lower the heat setting to maintain a gentle boil throughout processing.

11. Add more boiling water, if needed, to keep the water level above the jars.

12. When jars have been boiled for the recommended time, turn off the heat and remove the canner cover.

13. Using jar lifter, remove jars and place them on a towel, leaving at least 1-inch spaces between jars during cooling.

19

Page 18 Page 20
Image 19
Page 18 Page 20
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 IndexNational Presto INDUSTRIES, INC Service and Parts informationEau Claire, Wisconsin
Top Page Image Contents