Presto 8-Quart Stainless Steel Pressure Cooker Fish General Method, Lobster, Salmon, Shrimp

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FISH — General Method

Cod, Mackerel, Herring, Lake Trout, Whitefish, Mullet. Clean fish thoroughly, filet large fish or leave small pan fish whole. Cut into container length pieces and soak in brine, 1 cup salt to 1 gallon water for 60 minutes. Drain. Pack with skin side of fish to the outside of the Mason jar. Leave 1⁄2 inch head space. Then submerge open jar in a kettle containing hot brine, 1⁄2 cup salt to 1 gallon of water, and boil 20 minutes. Remove, invert, and drain thoroughly. Add a bay leaf and a slice of onion to each jar, if desired.

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

LOBSTER

Plunge live lobsters in boiling, salted water, 2 tablespoons salt to 1 gallon water. Cook 15 to 30 minutes depending on size. Remove and dip in cold lightly salted water. Remove meat and wash quickly. Drain. Dip meat in solution of 1⁄2 cup vinegar to 2 quarts water. Drain and remove all excess moisture. Pack in clean, hot Mason jars, leaving 1⁄2 inch head space. Cover with hot brine, 11⁄2 tablespoons salt to 2 quarts water.

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

SALMON

Clean and wash fish thoroughly. Cut into container length pieces, leaving in backbone. Soak in brine, 1⁄2 lb. salt to 1 gallon water, for 60 minutes. Drain well. Pack solidly in Mason jars leaving 1⁄2 inch head space.

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

SHRIMP

Shrimp should be canned when absolutely fresh as they deteriorate quickly. Wash shrimp thoroughly, peel, and wash again. Cover with cold brine, 1⁄2 cup salt to 1 quart water, for 20 to 30 minutes depending on size. Drain. Place on canning rack and cook 6 to 8 minutes in boiling brine, proportions as above. Dry shrimp. Pack loosely in clean, hot Mason jars leaving 1 inch head space. Fill containers with boiling brine, 11⁄2 tablespoons salt to 1 quart water, leaving 1 inch head space.

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

CANNING FRUITS AND TOMATOES

Foods high in acidity, fruits and tomatoes, may be canned in a Pressure Cooker-Canner. The pressure processing method for fruits and tomatoes gives a heat treatment equivalent to the much longer processing in a boiling water bath canner.

Select firm, fully-ripened but not soft fruit or tomatoes. Do not can overripe tomatoes. Wash, peel, core, or remove pits if neces- sary. To loosen skins of peaches, apricots, and tomatoes, blanch for one-half minute in boiling water. Dip into cold water and peel. Cherries and plums are usually canned whole. Prick the skins with a fork to prevent them from breaking during processing. Leave fruit whole or cut as desired (halves, slices, chunks).

Some fruits tend to darken while they are being prepared. 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. Sugar is used for flavor. It is not used in high enough concentration to act as a preservative.

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. If you wish to use sugar substitutes, follow package instructions.

The amount of sugar desirable to use in preparing syrups will depend upon the tartness of the fruit and on family preference. It should be remembered that fruit, when heated, releases some of its juices which will dilute the syrup in proportion to the juiciness of the fruit.

SYRUPS FOR CANNING FRUITS

 

SUGAR PER

yIELD OF

SYRUP

qUART OF LIQUID

SYRUP

 

 

 

 

 

Very Light

1⁄2

cup

4

cups

Light

1

cup

41⁄2

cups

Medium

2

cups

5

cups

Heavy

3

cups

51⁄2

cups

Heat sugar with water or juice until sugar is dissolved. Add fruit and cook until heated through. Pack fruit into clean Mason jars to within 1⁄2 inch of top of jar. Cover with hot liquid leaving 1⁄2 inch head space. The liquid may be syrup, fruit juice, or plain water.

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Contents Quart Stainless Steel Table of ContentsCanner Important Safeguards IntroductionSealing Ring 6 fits Getting AcquaintedStainless steel Body 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?Soups and Stocks Chicken Soup Pounds chicken, cut into Carrot, diced Serving pieces Teaspoon salt Cups water Stalk celery, choppedBrown Beef Soup  Cup diced onionBlack Bean Soup  Deveined, minced Chopped Tablespoon chili powder SaltSeafood Gumbo  Nutrition Information Per ServingCalories, 4 g Fat, 127 mg Cholesterol Minestrone Potato Soup   Zesty Homemade Chili Seafood Tablespoons olive oil Cup waterNutrition Information Per Serving Servings Lemon ’N Dill COD, NEW POTATOES, and Broccoli Shrimp Jambalaya  SCAMPI-STYLE Shrimp Haddock in Cheese Sauce  Pepper Cups water Cup skim milkPoached Halibut with Vegetables  Variation Substitute halibut for salmon steaksPoultry SOY Chicken  Cup sliced carrot Cup water Chicken Breasts Tarragon California Chicken  Calories, 11 g Fat, 104 mg Cholesterol Sweet ’N Sour Chicken Turkey Breast  Teaspoon crushed saffron Warm see Threads Arroz Con Pollo Herbed Chicken  Chicken Cacciatore  Cornish HEN Pimiento Meats Beef POT Roast Calories, 20 g Fat, 183 mg Cholesterol Porcupine Meatballs Swiss Steak  Tablespoons vegetable oil Cups tomato juiceBeef Stew  Spaghetti Meat Sauce Apricot Barbecue Pork Roast  Pound boneless rolled pork Cup teriyaki sauce RoastCalories, 13 g Fat, 77 mg Cholesterol Spareribs with Barbecue Sauce Stuffed Pork Chops  Calories, 23 g Fat, 95 mg CholesterolPork Loin Roast  Calories, 27 g Fat, 171 mg CholesterolHAM Veal Beef PorkLamb Vegetables Casserole of Vegetables Garlic Mashed Potatoes   Broccoli ’N Rice Pounds russet potatoes, peeled Diced Tablespoon margarine Artichokes ’N Sauce   Cauliflower CeleryKohlrabi OnionsBaked Beans  Dry Beans and PeasCups navy beans Cup catsup Teaspoon dry mustard Orange Baked Beans  Cups navy beansSteamed Rice  RiceCup long grain white rice Cups water Wild Rice   Seasoned Rice Pilaf  Variation Grecian Rice Pilaf Brown Rice with Veggies  Wild Rice with Raisins and Pecans   Desserts Tapioca Pudding  Egg whites, slightly beaten Cups water Rice Pudding  Vanilla Custard   Variation Chocolate CustardVariation Coconut Custard Cheesecake WHY Pressure CANNING? Pressure CanningOatmeal Apple Crisp  Cup flour Cups water Cup brown sugarCLAMS, Whole Littleneck CrabFish General Method LobsterSalmon ShrimpHow to pressure can foods Processing Time ChartMeats Soups and StocksVegetables National Presto INDUSTRIES, INC Service And Parts InformationEau 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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