Presto 8-Quart Stainless Steel Pressure Cooker warranty CLAMS, Whole Littleneck, Crab

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CANNING VEGETABLES

Young, tender, fresh vegetables, slightly immature, are better for canning than those which are overripe. As a rule, vegetables are best if canned immediately after picking, since flavor decreases upon standing and often unpleasant color changes take place. Avoid bruising vegetables because spoilage organisms grow more rapidly on bruised vegetables than on unblemished ones.

Wash and prepare garden fresh vegetables as you would for cooking.

Vegetables may be raw packed or precooked before they are processed. If raw, pack prepared vegetables into clean jars.

To precook vegetables, cover with boiling water and cook until heated through. Pack precooked vegetables into clean jars. Leave one inch head space in jars.

Can with or without salt. If salt is desired use only pure canning salt. Table salt contains a filler which may cause cloudiness in bottom of jars. Add 1⁄2 teaspoon canning salt to each pint jar (1⁄4 teaspoon salt to each one-half pint) if desired.

Cover vegetables with boiling water leaving one inch head space.

When vegetables are precooked, some of their nutrients dissolve in the water; so whenever possible, the precooking water should be used as liquid to cover the vegetables after packing in jars. However, there are a few vegetables, such as turnips, greens, kale, and sometimes asparagus, which make the cooking water bitter. Do not use cooking water in these cases.

See “HOW TO PRESSURE CAN FOODS” on page 41. Also see “PROCESSING TIME CHART” on page 41.

CANNING MEAT AND POULTRY

Cut meat or poultry into pieces convenient for canning. Precook meat until red color changes to light brown. Precook poultry until medium done. Precooking can be done by either boiling, frying, or roasting.

To precook by boiling, make a concentrated broth from bones and meat or poultry trimmings. Heat to boiling and precook meat or poultry in broth.

Meat should not be browned with flour, nor should flour be used in the gravy of meat used for canning. It is desirable to use a little liquid or broth with hot packed meats.

Pack hot meat or poultry into clean jars leaving one inch head space. Do not pack tightly. Canning salt may be added, 1⁄2 teaspoon for each pint (1⁄4 teaspoon salt to each one-half pint), or it may be added at serving time. Cover with hot liquid, broth, meat juice, or water. It is important to leave one inch head space.

See “HOW TO PRESSURE CAN FOODS” on page 41. Also see “PROCESSING TIME CHART” on page 41.

CANNING FISH AND SEAFOOD

Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as soon as possible. Canning should be restricted to the following proven varieties where it is definitely known that a product of good quality may be obtained.

CLAMS, Whole (Littleneck)

Scrub clams and soak overnight in 10% brine. Open clams and wash in salted water using 1 tablespoon salt for each quart of wa- ter. Cover clam meat with boiling water, to which 1⁄8 teaspoon citric acid crystals have been added to each quart of water. Allow to stand 1 minute. Pack loosely into clean, hot Mason jars, leaving 1 inch head space. Cover with hot concentrated clam juice to 1⁄4 inch from top.

See “HOW TO PRESSURE CAN FOODS” on page 41. Also see “PROCESSING TIME CHART” on page 41.

CRAB

Place crabs in ice water 1 to 2 minutes. Separate claws from body, remove waste portions and wash thoroughly. Place bodies and claws with 2 cups water in Cooker-Canner, and cook 5 minutes with a very slow, steady flow of steam escaping from the pressure regulator. Release pressure quickly. Remove meat from shells. Wash thoroughly in salted water using 1⁄2 cup salt to 2 quarts water. Drain and dip in solution of 1⁄2 cup vinegar to 2 quarts water. Drain and remove all excess moisture. Pack loosely into clean, hot Mason jars, leaving 1 inch head space. Add 1⁄2 teaspoon salt and cover with boiling water.

See “HOW TO PRESSURE CAN FOODS” on page 41. Also see “PROCESSING TIME CHART” on page 41.

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Contents Table of Contents Quart Stainless SteelCanner Introduction Important SafeguardsGetting Acquainted Sealing Ring 6 fitsStainless steel Body Fig. E Loop Ends How to UseFig. J Important Safety InformationRight Fig. M Care and MaintenanceHelpful Hints How does one prevent overcooking? Questions and AnswersTeaspoon salt Cups water Stalk celery, chopped Soups and StocksChicken Soup  Pounds chicken, cut into Carrot, diced Serving piecesDeveined, minced Chopped Tablespoon chili powder Salt Brown Beef Soup Cup diced onion Black Bean Soup Minestrone  Seafood Gumbo Nutrition Information Per Serving Calories, 4 g Fat, 127 mg CholesterolZesty Homemade Chili  Potato Soup  Lemon ’N Dill COD, NEW POTATOES, and Broccoli  SeafoodTablespoons olive oil Cup water Nutrition Information Per Serving ServingsSCAMPI-STYLE Shrimp  Shrimp Jambalaya Variation Substitute halibut for salmon steaks Haddock in Cheese Sauce Pepper Cups water Cup skim milk Poached Halibut with Vegetables SOY Chicken   PoultryChicken Breasts Tarragon  Cup sliced carrot Cup waterCalifornia Chicken  Sweet ’N Sour Chicken  Calories, 11 g Fat, 104 mg CholesterolTurkey Breast  Arroz Con Pollo  Teaspoon crushed saffron Warm see ThreadsHerbed Chicken  Cornish HEN Pimiento  Chicken Cacciatore Porcupine Meatballs  MeatsBeef POT Roast  Calories, 20 g Fat, 183 mg CholesterolSpaghetti Meat Sauce  Swiss Steak Tablespoons vegetable oil Cups tomato juice Beef Stew Spareribs with Barbecue Sauce  Apricot Barbecue Pork Roast Pound boneless rolled pork Cup teriyaki sauce Roast Calories, 13 g Fat, 77 mg CholesterolCalories, 27 g Fat, 171 mg Cholesterol Stuffed Pork Chops Calories, 23 g Fat, 95 mg Cholesterol Pork Loin Roast Beef Pork HAM VealLamb Casserole of Vegetables  VegetablesBroccoli ’N Rice  Garlic Mashed Potatoes  Pounds russet potatoes, peeled Diced Tablespoon margarine Artichokes ’N Sauce   Onions CauliflowerCelery KohlrabiDry Beans and Peas Baked Beans Cups navy beans Cup catsup Teaspoon dry mustard Cups navy beans Orange Baked Beans Rice Steamed Rice Cup long grain white rice Cups water Brown Rice with Veggies   Wild Rice  Seasoned Rice Pilaf   Variation Grecian Rice PilafWild Rice with Raisins and Pecans   Rice Pudding   DessertsTapioca Pudding   Egg whites, slightly beaten Cups waterCheesecake  Vanilla Custard  Variation Chocolate Custard Variation Coconut CustardCup flour Cups water Cup brown sugar WHY Pressure CANNING?Pressure Canning Oatmeal Apple Crisp Crab CLAMS, Whole LittleneckShrimp Fish General MethodLobster SalmonProcessing Time Chart How to pressure can foodsSoups and Stocks MeatsVegetables Service And Parts Information National Presto INDUSTRIES, INCEau Claire, Wisconsin

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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