Pressure Canning Meat. Pressure Canning Poultry. Pressure Canning Fish and Seafood. Pressure Canning Soups. Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers. To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following:. Read all instructions. Improper use may result in bodily injury or property damage.
Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear. For soup, grains, and dry beans and peas which expand during. Overfilling may cause a risk of blocking the vent pipe and developing excess pressure. Important Safety Information. Helpful Hints for Pressure Cooking.
Pressure Cooking Meat. Pressure Cooking Poultry. Pressure Cooking Dry Beans and Peas. Pressure Cooking Soups and Stocks. Pressure Cooking Desserts. Recipe Index. Service and Parts Information. Previous Page. Next Page. For more canning information and recipes, visit www. Page 2: Getting Acquainted To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the sealing ring or sooner if it becomes hard, deformed, cracked, worn, or pitted.
It is recommended that the sealing ring and overpressure plug be replaced at least every three years. Use only genuine Presto replacement parts. When ordering parts, please specify the seven digit model number found stamped on the side of the canner body.
There are invisible microorganisms present all around us. Fruits, vegetables, and meat contain these microorganisms naturally and yet they are not a problem unless food is left to sit for extended periods of time, causing food spoilage. Page 5 3. Select fresh, firm food. Sort food according to size. Clean food thoroughly. D Fig. Avoid bruising vegetables because spoilage organisms grow more rapidly on bruised vegetables than on unblemished ones.
Leave whole or cut into 1-inch pieces. Raw Pack: Pack raw beans tightly in clean, hot Mason jars leaving 1-inch head space. Hot Pack: Cover beans with boiling water and boil 5 minutes.
Pack hot beans loosely in clean, hot Mason jars, leaving 1-inch head space. Soak mushrooms in cold water for 10 minutes to remove soil. Wash in clean water. Leave small mushrooms whole; cut larger ones in halves or quarters. Cover with water in a saucepan and boil 5 minutes. Pack hot mushrooms in clean, hot Mason jars, leaving 1-inch headspace. Cut into 1-inch slices and peel.
Cut flesh into 1-inch cubes. Boil 2 minutes in water. Pack hot squash cubes loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. Use freshly made sausage, seasoned with salt and cayenne pepper sage may cause a bitter off-flavor. Add 1 teaspoon salt to each pound of ground meat if desired. Mix well. Shape meat into patties or balls or cut cased sausage into 3-to 4-inch links. 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.
Soup or soup stock is quickly and easily canned. Soup should always be cooked ready for serving, then poured into clean, hot Mason jars, leaving 1-inch headspace. Generally, vegetable soups are more satisfactory if the stock and vegetable mixture is canned separately and combined at the time of serving.
Although it is not necessary to use a rack between layers of jars, if you wish to do so, a rack can be ordered from the Presto Consumer Service Department. See page 37 for address. Do not pressure can these recipes because the food quality would be unacceptable.
For answers to any questions regarding recipes or timetables, call or write: Test Kitchen, National Presto Industries, Inc. Page Important Safety Information 3. See safety information on page Place cover on canner, aligning the V mark on the cover with the mark on the body handle and lock securely by turning in the direction indicated to close clockwise.
Sometimes heavy-duty equipment is necessary for foods of this quantity because of the weight it adds to the pot. Because of its quality and durability, some schools, military installations, hotels, factories, and restaurants use this pressure cooker. The best quart pressure cookers are made by Presto, Hawkins, and Magefesa.
Each brand has its own negative and positive aspects of their pressure cooker, but I would say the Presto quart pressure cooker is the best. Save my name, email, and website in this browser for the next time I comment. As opposed to Presto manuals from anytime in the s.
And to be fair, that could be a reason to suggest caution when advising people. To know what version you have, look for the copyright information. We are providing this for intellectual interest only. Do NOT use for anything other than to satisfy brazen curiosity.
Presto Pressure Canner 3-piece Regulator Weight. Presto Pressure Canner Accessories. Presto Pressure Canner Gauge Testing. Presto Pressure Canner Manual. Where can I find a guide about altitude and the time it takes to process after it reaches the pressure point. See here: Pressure Canner Altitude Adjustments.
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