Presto 8-Quart Stainless Steel Pressure Cooker warranty Pressure Canning, Oatmeal Apple Crisp 

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OATMEAL APPLE CRISP

4

cups apples, peeled and sliced

1

teaspoon cinnamon

1

tablespoon lemon juice

1⁄2

teaspoon salt

1

cup quick cooking oats

1⁄3

cup melted margarine

1⁄3

cup flour

21⁄2

cups water

1⁄2

cup brown sugar

 

 

Sprinkle apples with lemon juice. Combine oats, flour, brown sugar, cinnamon, salt, and margarine. Place alternate layers of apples and oat mixture (beginning with and ending with apples) in a buttered metal bowl that will fit loosely in cooker. Cover bowl firmly with aluminum foil. Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely. Place pressure regulator on vent pipe and

COOK 20 MINUTES with a very slow, steady flow of steam escaping from the pressure regulator. Release pressure quickly.

Nutrition Information Per Serving

6 servings

321 Calories, 11 g Fat, 0 Cholesterol

 

PRESSURE Canning

In Your Pressure Cooker AND CANNER

Pressure canning is recommended by the United States Department of Agriculture, Washington, D.C., as the only safe method for canning low-acid foods­—vegetables, meat, poultry, and fish. These instructions for canning at 15 pounds pressure are according to research done by the Department of Food Science and Nutrition, Agricultural Experiment Station, University of Minnesota, St. Paul, Minnesota.

WHY PRESSURE CANNING?

Water boils at 212° F. (except in mountainous regions) and this is sufficient to arrest or destroy some spoilage organisms— enzymes, molds, and yeast. However, a temperature of 240° F. or above is needed to destroy harmful bacteria, especially clostridium botulinum. In pressure canning, some of the water in the Pressure Cooker-Canner is converted to steam and, after all air is exhausted through the vent pipe and air vent/cover lock in cover, the pressure regulator is placed on vent pipe. Expanding steam will close the air vent/cover lock and will then create pressure. As pressure within the Pressure Cooker-Canner increases, temperature increases—5 pounds pressure—228° F., 10 pounds pressure—240° F., 15 pounds pressure— 250° F.

Four specific agents produce food spoilage. They are enzymes, molds, yeast, and bacteria. Three of them . . . enzymes, molds, and yeasts are easily destroyed by heat during the processing. Bacteria, especially clostridium botulinum, can be destroyed only with temperatures above boiling. And their destruction is of prime importance.

If enzymes are not destroyed, the quality of food is lowered. Unchecked mold may spread through the entire contents of a container of food. Yeast causes fermentation. Bacteria spoilage falls into four groups:

(1)Fermentation, recognized by the formation of gas and acid, which causes food to sour, (2) Flat Sour, in which acid is produced, but no gas is formed, (3) Putrefaction, characterized by gas, bad odor, and sometimes by darkening of food, (4) Toxins or poison- ous substances which may show no visible signs of spoilage unless other spoilage organisms are also present.

As a safeguard against using canned foods that may be affected with spoilage that is not readily detected, it is necessary to boil all low-acid foods (all vegetables, meats, poultry, and seafood) to detect any odors or foaming from spoilage. If the food does not smell or look right, discard it without tasting. Many times odors that cannot be detected in the cold product will become evident while heating.

To detect spoilage at altitudes below 1,000 feet, boil foods for 10 minutes. At altitudes above 1,000 feet, add an additional minute of boiling time for each additional 1,000 feet.

Foods high in acidity, fruits and tomatoes, may also be canned in a Pressure Cooker-Canner.

Do not use this Pressure Cooker-Canner for canning at altitudes above 3,000 feet.

Use this Pressure Cooker-Canner for canning only half pint and pint jars. The Cooker-Canner will hold up to five half pint jars, up to four regular pint jars, or up to three wide mouth pint jars at one time.

Note: For maximum canning capacity, you may want to remove the handles on the steamer basket.

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Contents Canner Table of ContentsQuart Stainless Steel Important Safeguards IntroductionStainless steel Body Getting AcquaintedSealing Ring 6 fits How to Use Fig. E Loop EndsImportant Safety Information Fig. JRight Care and Maintenance Fig. MHelpful Hints Questions and Answers How does one prevent overcooking?Pounds chicken, cut into Carrot, diced Serving pieces Soups and StocksChicken Soup  Teaspoon salt Cups water Stalk celery, choppedBlack Bean Soup  Brown Beef Soup Cup diced onion Deveined, minced Chopped Tablespoon chili powder SaltCalories, 4 g Fat, 127 mg Cholesterol Seafood Gumbo Nutrition Information Per Serving Minestrone Potato Soup   Zesty Homemade Chili Nutrition Information Per Serving Servings SeafoodTablespoons olive oil Cup water Lemon ’N Dill COD, NEW POTATOES, and Broccoli Shrimp Jambalaya  SCAMPI-STYLE Shrimp Poached Halibut with Vegetables  Haddock in Cheese Sauce Pepper Cups water Cup skim milk Variation Substitute halibut for salmon steaksPoultry SOY Chicken  California Chicken  Chicken Breasts Tarragon Cup sliced carrot Cup water Turkey Breast  Sweet ’N Sour Chicken Calories, 11 g Fat, 104 mg Cholesterol Herbed Chicken  Arroz Con Pollo Teaspoon crushed saffron Warm see Threads Chicken Cacciatore  Cornish HEN Pimiento Calories, 20 g Fat, 183 mg Cholesterol MeatsBeef POT Roast  Porcupine Meatballs Beef Stew  Swiss Steak Tablespoons vegetable oil Cups tomato juice Spaghetti Meat Sauce Calories, 13 g Fat, 77 mg Cholesterol Apricot Barbecue Pork Roast Pound boneless rolled pork Cup teriyaki sauce Roast Spareribs with Barbecue Sauce Pork Loin Roast  Stuffed Pork Chops Calories, 23 g Fat, 95 mg Cholesterol Calories, 27 g Fat, 171 mg CholesterolLamb Beef PorkHAM Veal Vegetables Casserole of Vegetables Pounds russet potatoes, peeled Diced Tablespoon margarine Broccoli ’N Rice Garlic Mashed Potatoes   Artichokes ’N Sauce   Kohlrabi CauliflowerCelery OnionsCups navy beans Cup catsup Teaspoon dry mustard Dry Beans and PeasBaked Beans  Orange Baked Beans  Cups navy beansCup long grain white rice Cups water RiceSteamed Rice  Variation Grecian Rice Pilaf Wild Rice  Seasoned Rice Pilaf   Brown Rice with Veggies  Wild Rice with Raisins and Pecans   Egg whites, slightly beaten Cups water DessertsTapioca Pudding   Rice Pudding  Variation Coconut Custard Vanilla Custard  Variation Chocolate Custard Cheesecake Oatmeal Apple Crisp  WHY Pressure CANNING?Pressure Canning Cup flour Cups water Cup brown sugarCLAMS, Whole Littleneck CrabSalmon Fish General MethodLobster ShrimpHow to pressure can foods Processing Time ChartVegetables Soups and StocksMeats Eau Claire, Wisconsin Service And Parts InformationNational Presto INDUSTRIES, INC

8-Quart Stainless Steel Pressure Cooker specifications

The Presto 8-Quart Stainless Steel Pressure Cooker is a versatile and efficient kitchen appliance designed to make cooking faster and more convenient. This pressure cooker is a staple for both amateur and professional chefs, combining practicality with advanced features.

One of the standout features of the Presto 8-Quart model is its durable stainless steel construction. This material not only ensures longevity but also provides a polished look that enhances any kitchen aesthetic. The stainless steel design is resistant to scratches and stains, making it easy to maintain and clean.

The 8-quart capacity is ideal for preparing large meals, making it perfect for families or gatherings. Whether you're pressure cooking, simmering, or even canning, this cooker can handle sizeable portions effortlessly. The generous size also allows for flexibility in creating various dishes, from hearty stews to tender meats and even desserts.

This pressure cooker incorporates an advanced pressure gauge, which ensures the right pressure level is achieved for optimal cooking. It regulates steam and allows users to cook food to perfection while retaining nutrients. The pressure cooker also features an easy-to-read pressure indicator, so users can conveniently monitor the cooking process.

Safety is paramount in any kitchen appliance, and the Presto 8-Quart doesn't disappoint. It comes equipped with multiple safety features, including a safety lock lid that prevents opening while under pressure, a steam release valve to control steam during cooking, and an overpressure plug for added security. These features give users peace of mind while they experiment with new recipes.

In terms of versatility, this pressure cooker is compatible with all types of stovetops, including gas, electric, and induction. Its multi-functionality makes it suitable for a wide variety of cooking methods, from sautéing to stewing, braising, and more.

Furthermore, the Presto 8-Quart Stainless Steel Pressure Cooker is designed for energy efficiency. It cooks food significantly faster than conventional methods, which not only saves time but also conserves energy. This means that not only are meals prepared in a fraction of the time, but users can also reduce their energy consumption, making it an environmentally friendly choice.

Overall, the Presto 8-Quart Stainless Steel Pressure Cooker stands out for its combination of durability, safety, and versatility. It simplifies meal preparation while enhancing flavors and textures, making it an essential tool for anyone looking to improve their cooking experience. With its attractive design and impressive features, this pressure cooker is a worthy addition to any kitchen.
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