Presto Electric Pressure Washer warranty Pressure Canning Fruits and Tomatoes

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5.Pouring water into a dry overheated canner may crack the metal.

6.Do not strike the rim of the canner body with any cooking utensil as this will cause nicks which may damage the rim and allow steam to escape.

7.When your pressure canner is not in use, invert the cover on the canner body and store in a dry place. Storing the canner with the cover locked on may cause unpleasant odors and deform the sealing ring.

8.To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the sealing ring or sooner if it becomes hard, deformed, cracked, worn, or pitted. Replace the sealing ring and overpressure plug at least every three years. Failure to follow these instructions could result in bodily injury or property damage.

9.If the canner body or cover handles become loose, tighten with a screwdriver.

10.If leakage of moisture or steam develops while using your canner, check the following possible causes:

The formation of a small amount of moisture under the pressure regulator is normal when cooking or canning first begins. This condensation is a result of the temperature of the pressure regulator being lower than the rest of the canner. If excess condensation continues, the vent pipe may be loose and should be tightened with an adjustable wrench.

Leakage between the cover and body is usually caused by shrinkage of the sealing ring after prolonged use. Replace the sealing ring and overpressure plug.

A slight amount of leakage around the air vent/cover lock is normal when canning or cooking first begins. If leakage continues, the cover handles may not be fully aligned with the body handles and, therefore, the cover lock cannot engage (see page 5). Clean the air vent/cover lock occasionally to assure that it operates correctly (see page 4). Replace the small gasket if cracked or nicked.

A small amount of steam or moisture may be visible around the overpressure plug as canning or cooking begins. This will stop when the overpressure plug seals. If leakage continues, clean or replace the overpressure plug (see page 7).

Do not operate your pressure canner with continual leakage. If the preceding steps do not correct the problem, return the entire unit to the Presto Factory Service Department (see page 37).

11.The dial gauge is a delicate instrument which must be handled with care. Do not submerse cover or let gauge come in contact with any liquid. The pressure dial gauge needs to be checked for accuracy prior to each canning season and if any of the following conditions exist: cover has been submerged in water or dropped, gauge glass is broken or has fallen out, parts are rusty, pointer is not in the “0” block, or if you believe the gauge may not be accurate. The gauge can usually be checked at your local county extension office. If you are unable to have your dial gauge checked locally, carefully remove the gauge and send it to the Presto Consumer Service Department. See Service Information on page 37. An accurate gauge is necessary to help prevent food spoilage and possible food poisoning.

12.If the pressure canner becomes difficult to open or close, replace the sealing ring.

13.IMPORTANT: The sealing ring, overpressure plug, and rubber gasket of the air vent/cover lock may shrink, become hard, deformed, cracked, worn, or pitted with normal use. Exposure to high heat, such as a warm burner or oven top, will cause these parts to deteriorate rapidly. When this happens, replace the sealing ring, overpressure plug, and small rubber gasket of the air vent/cover lock. Replace the sealing ring and overpressure plug at least every three years.

Before inserting a new sealing ring, clean the sealing ring groove with a brush. To insure safe operation of your pressure canner, it is recommended that the overpressure plug be replaced whenever the sealing ring is replaced.

Any maintenance required for this product, other than normal household care and cleaning, should be performed by the Presto Factory Service Department (see page 37).

Pressure CANNING FRUITS AND TOMATOES

Fruits and tomatoes may be processed using pressure canning or boiling water canning. The pressure processing method for fruits and tomatoes gives a heat treatment equivalent to the much longer processing time required with the boiling water canning method.

Select firm, fully-ripened but not soft fruit or tomatoes. Do not can overripe foods. Some fruits tend to darken while they are being pre- pared. To prevent the darkening, place fruit in an ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) or use ascorbic acid or citric acid mixtures according to package instructions.

Although fruit has better color, shape, and flavor when it is canned with sugar, it may be canned unsweetened if desired. White sugar is preferable to brown sugar for canning. Light corn syrup or honey may be used to replace up to one-half the sugar.

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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 RecipesEau Claire, Wisconsin Service and Parts informationNational Presto INDUSTRIES, INC
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