Presto Pressure Canner and Cooker warranty How To Pressure Can Foods

Many times odors that cannot be detected in the cold product will become evident by these methods. If, after boiling, food does not smell or look right, discard it without tasting.

MASON JARS: While there are many styles and shapes of glass jars on the market, only Mason jars are recommended for home canning. Mason jars are available in ½ pint, pint, and quart capacities with threads on which a cap may be screwed. See the chart below for the jar capacity of your canner. Additional information may be obtained from the manufacturers of Mason jars.

CLOSURES FOR MASON JARS: The two-piece vacuum cap consists of a flat metal lid held in place with a screw band. A rubber compound on the underside of the lid forms a seal during processing. Follow the closure manufacturer’s directions for using the two-piece cap and for testing for a proper seal. If the closure has not sealed, completely reprocess or use the food immediately. Refer to the closure manufacturer’s directions for additional information.

CANNER JAR CAPACITIES FOR PRESSURE CANNING (MAXIMUM CAPACITY)

MODEL NO.	½ PINT	1 PINT	1 QUART
01745	12	10	7

Please note: To double deck pint and half pint jars, see page 17.

HOW TO PRESSURE CAN FOODS

IMPORTANT: Read carefully. Do not attempt to use your canner before reading these instructions.

Follow these step-by-step instructions for pressure canning in your canner. Prepare food according to the directions in specific recipe.

1. Be sure your canner is thoroughly cleaned and working

properly. Before each canning season, check the sealing ring,

overpressure plug, and the rubber gasket of the air vent/cover

lock. Replace these parts when they become hard, deformed,

cracked, worn, pitted, or unusually soft.

2. Check Mason jars for nicks, cracks, and sharp edges.

Check screw bands for dents or rust. Use only jars, lids,

and bands in perfect condition so an airtight seal may be

obtained.

Wash and rinse jars, lids, and bands. Pour hot water into jars

and set aside until needed. Follow closure manufacturer’s

directions for bands and lids.

3. Select fresh firm food. Sort food according to size. Clean

food thoroughly. Prepare according to recipe. Fill hot Mason

jarspromptlywithfoodandliquidtorecommendedlevel.Allow

½-inch headspace for fruits. ALL vegetables and meats require

1-inch headspace due to expansion during processing.

5.Look through the vent pipe to be certain it is open before placing cover on canner. To clean the vent pipe, draw a pipe cleaner or small brush through the opening.

6.Place cover on can -

ner, aligning the V mark on the cover with the V mark on the body handle and lock securely by turning in the direction indicated to close (clockwise). Cover handles must be centered over body handles. Do not force beyond this posi- tion.

Align the V mark on the cover with the V mark on the body handle.

Work out air bubbles with a clean nonmetallic spatula. Wipe

sealing edge clean with a damp cloth.

Adjust bands according to closure manufacturer’s direc- tions.

4. P l a c e 3 q u a r t s o f	3-quart water line
boiling water, canning
rack, and jars in canner.
To prevent water stains
on jars, add 2 tablespoons
white vinegar to water
in canner. Always use
canning rack. Jars may
break if set directly on
bottom of canner.

7. Exhaust air from the can- ner and jars by adjusting

heat to a relatively high setting to obtain a free flow of steam from the

vent pipe. Consult the instruction book which ac- companied your range for recommended heat setting.

Reduce heat to maintain a moderate steam flow. Allow steam to flow for 10 minutes.

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