Presto Electric Pressure Washer warranty Pressure Canning, Fig. J

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Fig. K

Use the canner on a level burner and range only. Use on a tilted burner or range may interfere with the operation of the pressure regulator. Caution: Do not use pressure canner on an outdoor LP gas burner or gas range over 12,000 BTU’s.

The canner has been designed so the cover will go on in only one position and rotate in only the directions indicated for closing and opening. Press down on the cover handles to compress the sealing ring and make the cover easier to close. The cover has the words

CLOSE V OPEN embossed on the top surface near a cover handle. Align the V mark on the cover with the V mark on the body handle for proper cover and body alignment (Fig. J). Turn the cover in the direction indicated to close (clockwise) until the cover handles are centered directly above body handles. Do not rotate cover beyond this point.

When the cover is rotated to the closed position, the air vent/cover lock passes under the locking bracket. When the handles are aligned, one over the other, the pressure regulator is placed on the vent pipe, and heat is applied, pressure will begin to build within the canner. At this point, the air vent/cover lock lifts and locks the unit. The cover will remain locked as long as there is pressure in the canner. When pressure is

completely reduced, the air vent/cover lock drops allowingUNLOCKED the canner to be opened (Fig. K).

If the cover is not rotated sufficiently (cover handles directly

 

above body handles), the air vent/cover lock will only raise

Air Vent/Cover Lock

slightly and steam will continue to flow from it, preventing

in DOWN Position.

pressure from building.

No Pressure in Unit.

Note: Cover is shown in open position. Rotate clockwise

to close.

Cover

Handle

Body Handle

Fig. J

LOCKED

Air Vent/Cover

Lock in UP Position.

Pressure in Unit.

The pressure regulator is placed on the vent pipe following the

10-minute exhaust period (see page 7, step 7). During canning, moisture may appear near the pressure regulator, overpressure plug, and air vent/cover lock. This is normally due to condensation. This does not affect operation of the canner.

To reduce pressure at the end of the canning period, turn burner off and remove the canner from the heat source. Pressure is completely reduced when the air vent/cover lock has dropped and no steam escapes when the pressure regulator is tilted. Do not remove the pressure regulator until pressure is completely reduced. Always remove the pressure regulator before opening canner.

If the air vent/cover lock remains in its raised position, there may still be pressure in the canner. Do not remove the pressure regulator until the air vent/cover lock drops and no steam escapes when the pressure regulator is tilted. The cover should not be forced open. You may tap the air vent/cover lock lightly with a spoon. If pressure is present, steam will escape and the air vent/cover lock will pop back up. Continue to cool the canner until the air vent/cover lock drops.

HELPFUL HINT: To help yourself understand the operation of the pressure canner and cooker, pour 4 cups of water into the canner and follow the step-by-step instructions beginning with step 5 on page 6. For actual usage of the canner/cooker, follow the complete instructions beginning on page 6 for pressure canning and on page 21 for pressure cooking.

PRESSURE CANNING

The United States Department of Agriculture recommends the pressure canner as being the only safe method for canning low acid foods—vegetables, meats, and poultry.

There are invisible microrganisms present all around us. Fruits, vegetables, and meat contain these microrganisms naturally, and yet, they are not a problem unless food is left to sit for extended periods of time, causing food spoilage. This is nature’s way of telling us when food is no longer fit to eat.

There are four basic agents of food spoilage—enzymes, mold, yeast, and bacteria. Canning interrupts the natural spoilage cycle so food can be preserved safely. Molds, yeast, and enzymes are destroyed at temperatures below 212°F, the temperature at which water boils (except in mountainous regions). Therefore, boiling water processing is sufficient to destroy those agents.

Bacteria, however are not as easily destroyed. The bacteria, Clostridium botulinum produces a spore that makes a poisonous toxin which causes botulism. This spore is not destroyed at 212°F. In addition, the bacteria thrive on low acids in the absence of air. For a safe food product, low acid foods need to be processed at 240°, which can be achieved only with a pressure canner.

In pressure canning, some of the water in the pressure canner is converted to steam, which creates pressure within the canner. As pressure increases, temperature increases, 5 pounds pressure—228°F, 10 pounds pressure—240°F, 15 pounds pressure—250°F. This pressurized heat destroys the potentially harmful bacterial spores. As the jars cool, a vacuum is formed, sealing the food within and preventing any new microorganisms from entering and spoiling the food.

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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 Altitude chart for pressure canning tomato recipes Altitude chart for pressure canning fruitApples ApplesauceBerries Except Strawberries ApricotsCherries PeachesTOMATOES-WHOLE or Halved RhubarbTomato Juice Tomato SaucePressure Canning Vegetables Altitude chart for canning vegetablesCanning Recipes Vegetables AsparagusBEANS-FRESH Lima BEANS-GREEN,WAX, ItalianBeets CarrotsOkra MushroomsPEAS-GREEN PEPPERS-HOT or SweetCanning Recipes Meat Pressure Canning MeatPumpkin and Winter Squash Pressure canning is the only safe method for canning meatGround Meat Pressure Canning PoultryCUT-UP Poultry RabbitCLAMS-WHOLE or Minced Pressure Canning Fish and SeafoodCrab FISH-GENERAL MethodHelpful Hints for Pressure Canning Pressure Canning SoupsPressure canning is the only safe method for canning soups Beef Soup StockHOW to can Foods Using Boiling Water method Raspberry JAM Canning Recipes Boiling Water MethodBread and Butter Pickles Dill PicklesPressure Cooking in Your Pressure Canner HOW to Pressure Cook FoodsZesty Salsa Questions?Important safety information Helpful Hints for Pressure Cooking Cooking Recipes Meat Pressure Cooking MeatPOT Roast Italian BeefShort Ribs of Beef Swiss SteakCorned Beef HAM-BOILEDBreaded Pork Chops Lemon Pork ChopsSpareribs with Barbecue Sauce LEG of LambGourmet Veal Steak Veal RoastBraised Veal Tangy Veal ChopsCooking Recipes Entrees Pressure Cooking EntreesSpaghetti Meat Sauce Beef GoulashChili CON Carne Beef StewPork Chops with Vegetables Spareribs and SauerkrautLamb Stew NEW England Boiled DinnerBoston Baked Beans Chop SueyCooking Recipes Poultry Pressure Cooking PoultryLima Bean POT Shrimp JambalayaChicken and Dumplings Chicken ImperialChicken Marengo Cornish Hens in White WineCooking Recipes Soup Pressure Cooking SoupsFlorida Duck Vegetable SoupCooking Recipes Desserts Pressure Cooking DessertsBread Pudding English Plum PuddingRice Pudding Brown BreadPressure Canning Recipes Recipe IndexEau Claire, Wisconsin Service and Parts informationNational Presto INDUSTRIES, INC
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