Presto Pressure Canner and Cooker warranty Pressure Cooking in Your Pressure Canner, Dill Pickles

Bread and Butter Pickles

4	pounds 4- to 6-inch cucumbers,	2	tablespoons mustard seed
	cut into slices	2	teaspoons turmeric
2	pounds onions, thinly sliced	2	teaspoons celery seed
	(about 8 small)	1	teaspoon ginger
1⁄3	cup canning salt	1	teaspoon peppercorns
2	cups sugar	3	cups vinegar, 5% acidity

Combine cucumber and onion slices in a large bowl. Layer vegetables with salt; cover with ice cubes. Let stand 1½ hours. Drain; rinse. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes using boiling water canning method described on page 18. Yield: about 7 pints.

Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and develop a satisfactory flavor.

DILL PICKLES

8pounds 4- to 6-inch cucumbers, cut lengthwise into halves

¾cup sugar

½cup canning salt

1quart vinegar, 5% acidity

1quart water

3tablespoons mixed pickling spices Green or dry dill (1 head per jar)

Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large saucepot. Tie spices in a spice bag; add spice bag to vin- egar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving ¼-inch headspace; put one head of dill in each jar. Ladle hot liquid over cucumbers, leaving 1⁄4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 15 minutes using boiling water canning method described on page 18. Yield: about 7 pints.

Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and develop a satisfactory flavor.

Zesty Salsa

10	cups chopped, seeded,	2½	cups chopped and seeded hot
	peeled, cored tomatoes		peppers (about 1 pound)
	(about 6 pounds)	1¼	cups cider vinegar
5	cups chopped and seeded long	3	cloves garlic, minced
	green peppers (about 2 pounds)	2	tablespoons cilantro, minced
5	cups chopped onions (about	1	tablespoon salt
	1½ pounds)	1	teaspoon hot pepper sauce (optional)

Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes using boiling water can- ning method described on page 18. Yield: about 6 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

For boiling water canning information for fruits and tomatoes, refer to page 8.

For additional information and recipes, consult the Ball Blue Book or visit www.homecanning.com.

Recipes provided by Alltrista Consumer Products Company, marketers of Ball and Kerr home canning products.

PRESSURE COOKING IN YOUR PRESSURE CANNER

Follow the step-by-step instructions (see “How To Pressure Cook Foods” on page 20) for cooking in your pressure canner. Prepare food according to directions in specific recipe.

The canner should never be filled over 2⁄3 full. Many foods tend to expand when cooked. If the canner is filled over 2⁄3 full, it is possible for food to expand enough to plug the vent pipe, air vent/cover lock, and overpressure plug. If all of these devices were to become blocked, excess pressure would be unable to escape and would build up beyond safe control levels. Therefore, when cooking any food, do not let any portion extend above the 2⁄3 full level.

Rice and dry beans and peas expand during cooking. When preparing these foods, do not fill the canner over ½ full. Always pre-soak dry beans and peas overnight in oil, salt, and water (see recipes on pages 27-28). Never pressure cook applesauce, cranberries, rhubarb, pearl barley, split peas, oatmeal or other cereals, dried soup mixes, or pasta. These foods tend to foam, froth, and sputter and may block the vent pipe.

If the vent pipe becomes clogged, the pressure regulator will not rock and pressure cannot be released normally. When excess pressure builds up in the canner, the overpressure plug will be forced out of its cover opening, releasing the excess pressure. If the overpressure

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