Presto Pressure Canner and Cooker Quick guide

Pressure
Canner and Cooker
®
Instructions and Recipes
Table of Contents
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Before Using Canner for the First Time . . . . . . . . . . . . 2
How to Use Your Canner . . . . . . . . . . . . . . . . . . . . . . . . 3
Pressure Canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
How to Pressure Can Foods . . . . . . . . . . . . . . . . . . . . . . 4
Care and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Canning Fruits and Tomatoes . . . . . . . . . . . . . . . . . . . . 7
Pressure Canning Vegetables . . . . . . . . . . . . . . . . . . . . . 9
Pressure Canning Meat . . . . . . . . . . . . . . . . . . . . . . . . 11
Pressure Canning Poultry . . . . . . . . . . . . . . . . . . . . . . 11
Pressure Canning Fish and Seafood . . . . . . . . . . . . . . 12
Pressure Canning Soups . . . . . . . . . . . . . . . . . . . . . . . . 12
Helpful Hints for Pressure Canning . . . . . . . . . . . . . . 13
How to Can Foods Using Boiling Water Method . . . . 13
Pressure Cooking in Your Pressure Canner . . . . . . . . 14
How to Pressure Cook Foods . . . . . . . . . . . . . . . . . . . . 15
Pressure Cooking Meat . . . . . . . . . . . . . . . . . . . . . . . . . 16
Pressure Cooking Entrees . . . . . . . . . . . . . . . . . . . . . . 18
Pressure Cooking Poultry . . . . . . . . . . . . . . . . . . . . . . . 20
Pressure Cooking Soups . . . . . . . . . . . . . . . . . . . . . . . . 20
Pressure Cooking Desserts . . . . . . . . . . . . . . . . . . . . . . 21
Helpful Hints for Pressure Cooking . . . . . . . . . . . . . . 22
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Replacement Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Service Information . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
This is a Listed appliance. The following Important Safeguards
are recommended by most portable appliance manufacturers.
IMPORTANT SAFEGUARDS
To reduce the risk of personal injury or property damage, basic safety
precautions should always be followed, including the following:
1. Read all instructions. Improper use may result in bodily injury
or property damage.
2. Always check the vent pipe before use. Hold cover up to light and
look through vent pipe to be certain it is clear.
3. Always check the air vent/cover lock to be sure it moves freely
before use.
4. Do not ll pressure canner over 2⁄3 full when using for pressure
cooking. For soup, rice, and dried vegetables which expand dur-
ing cooking, do not ll canner over 1⁄2 full. See food preparation
instructions.
5. Do not pressure cook applesauce, cranberries, rhubarb, pearl barley,
cereals, pastas, grains, split peas, or soup mixes containing dried
vegetables. These foods tend to foam, froth, and sputter and may
block the vent pipe, overpressure plug, and air vent/cover lock.
6. This appliance cooks under pressure. Improper use may result in
scalding injury. Make certain pressure canner is properly closed
before operating; cover handles must be directly above the body
handles. See “How To Use Instructions.”
7. Do not place the pressure canner or attempt to pressure cook in a
heated oven.
8. Caution: Do not use pressure canner on an outdoor LP gas
burner over 12,000 BTUs.
9. Extreme caution must be used when moving a pressure canner
containing hot liquids. Do not touch hot surfaces. Use handles or
knobs.
10. Do not open canner until internal pressure has been completely
reduced, air vent/cover lock has dropped, and no steam escapes
when the pressure regulator is removed. See “How To Use Instruc-
tions.”
11. Caution: 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.
12. When normal operating pressure is reached, gradually lower the
heat to maintain the pressure. If the pressure regulator is allowed to
rock vigorously excess steam will escape, liquid will be evaporated,
the canner may go dry, and food may scorch.
13. Close supervision is necessary when the pressure canner is used
near children. It is not recommended that children use the pressure
canner.
14. Do not use this pressure canner for other than intended use.
15. Do not use this pressure canner for pressure frying with oil.
SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.
Getting Acquainted
Your canner is a special, large capacity pressure vessel de-
signed for home canning a wide variety of fruits, vegetables,
meats, and poultry. The canner may also be used to fast cook
many of your favorite foods in larger quantities than can be
prepared in a conventional size pressure cooker.
The canner uses pressure to achieve the high tempera-
tures required for safely processing foods while can-
ning. The United States Department of Agriculture,
Washington, D.C., recommends the Pressure Can-
ner as the only safe method for canning low-acid
foods—vegetables, meats, and poultry.
The canner will also cook many foods in one-third to one-
tenth the time required by conventional methods. Pressure
cooking preserves avor and nutrients and tenderizes tougher
cuts of meat.
It is necessary to follow a few special rules in using and caring
for your Pressure Canner. Become familiar with the various
parts as shown in the diagram on page 2 and read the “How
To Use” sections beginning on Pages 3, 4, 13, and 15, before
using for the rst time.
REPLACEMENT PARTS
PRESTO® Canner parts are available at most hardware and
appliance stores or see parts information on page 23.
When ordering parts, please specify the seven digit model
number found stamped on the side of the canner body.
1

.2. PRESSURE REGULATOR
The pressure regulator is a solid one-
piece unit. Pressure readings on the pres-
sure canner are registered only on the
pressure gauge (see above) and can be
controlled and maintained by adjusting
heat settings.
3. VENT PIPE
The pressure regulator ts over the vent
pipe and allows excess pressure to be
released.
4. AIR VENT/COVER LOCK
The air vent/cover lock automatically
“vents” or exhausts air from the canner
and acts as a visual indication of pressure
in the canner. The small gasket must be
in place for the air vent/cover lock to seal
completely.
Before Using Canner for the
First Time
1. Remove the air vent/cover
lock from the canner cover.
The cup portion of the air
vent/cover lock, on the inside
of the cover, unscrews from
the pin (Fig. A).
2. Remove the sealing ring by
simply pulling it from the
sealing ring groove.
3. Remove the overpressure plug by pushing it out of its
opening from the top of the cover.
4. Wash the cover and body with hot, sudsy water. Do not
submerse the cover in water or let the gauge come in
contact with any liquid. The inside mechanism of the
gauge may be damaged if it is submersed or if water is
allowed to run over it. Scrub the sealing ring groove to
remove the manufacturing oils.
5. Reinsert the air vent/cover
lock making sure the
small gasket is in place
as shown (Fig. B).
Cover
Pin
Small Gasket
Cup
Fig. B
2
7 5 412 3 8 6
1. PRESSURE DIAL GAUGE
The pressure dial gauge registers pressure
in both pounds (outer scale) and metric
measure (inner scale). The pointer moves
around the dial indicating the pressure
within the unit.
The dial gauge is a delicate instrument
which must be handled with care. Before rst use, it will
be necessary to assemble the dial gauge properly and attach
it to the canner cover (see page 3). The pressure dial gauge
needs to be checked for accuracy prior to each canning season
and if any of the following conditions exist: cover has been
submerged in water or dropped, gauge glass is broken or has
fallen out, parts are rusty, pointer is not in the “0” block, or
if you believe the gauge may not be accurate.The gauge can
usually be checked at your local county extension ofce. If
you are unable to have your dial gauge checked locally, care-
fully remove and package the gauge and send it to the Presto
Consumer Service Department. See Service Information on
page 23. An accurate gauge is necessary to help prevent food
spoilage and possible food poisoning.
5. LOCKING BRACKET
The locking bracket on the inside of the
canner body engages with the air vent/cover
lock to prevent the cover from being opened
when there is pressure in the unit.
6. SEALING RING
The sealing ring ts into the canner cover
and forms a pressure-tight seal between
the cover and body during canning and
cooking.
7. OVERPRESSURE PLUG
The overpressure plug is located in the can-
ner cover. It will automatically pop out and
release steam in case the vent pipe becomes
blocked and/or clogged and pressure cannot
be released normally.
8. CANNING-COOKING RACK
The canning-cooking rack is placed in the
bottom of the canner to hold jars off the
bottom of the unit while canning. When
cooking, the rack is used for steaming
foods. It can also be used to hold foods
such as vegetables out of the cooking liquid
which allows several foods to be cooked at
the same time without an intermingling of
avors. When it is desirable to blend a-
vors, do not use the canning-cooking rack.
The canning-cooking rack must always be
used when canning.
Small
Gasket
Cup
Fig. A
Pin
Cover

6. Reinsert the overpressure plug by pushing the domed
side of the plug into the opening from the underside
of the cover, until the bottom edge is fully and evenly
seated against the underside of the cover (Fig. C). When
the overpressure plug is
properly installed, the
word (TOP) will be visible
on the overpressure plug
when viewing the outside
of the cover.
7. Replace the sealing ring in the sealing ring groove, mak-
ing certain to t the ring under the stop tab located on the
inside rim of the cover (Fig. D).
8. The sealing ring is prelubricated; therefore, do not apply
cooking oil to it. If necessary, to help make the cover
easier to open and close, a very light coating of cooking oil
may be applied to the underside of the body lugs (Fig. E).
IMPORTANT: Never oil the sealing ring. Cooking oil
will swell and soften the sealing ring, reducing the usable
life and require frequent replacement. The cover should
open and close easily when following the instructions in
the next column (Fig. J).
9. Attach the dial gauge to the canner cover. To do this,
remove the nut and metal washer from the threaded end
of the dial gauge, leaving
the rubber washer in place.
From the top of the cover,
insert threaded end of gauge
through the hole in the center
of the cover, until metal base
rests on cover. While holding
the gauge in place, carefully
turn cover over and place
metal washer, then nut, on
threaded end of gauge and
tighten. (Fig. F).
How to Use Your Canner
IMPORTANT: Read carefully. Do not attempt to use your
Pressure Canner before reading these instructions.
 Before using your canner for the rst time, clean accord-
ing to the instructions on page 2.
Fig. F
Metal
Base
Nut Metal
Washer
Rubber
Washer
Cover
Fig. G
Fig. I
Fig. H
Cover
Handle
Fig. J
Note: Cover is shown in open po-
sition. Rotate clockwise to close.
Body Handle
 Be sure the vent pipe is open
before each use by holding
the cover up to the light and
looking through the vent pipe
(Fig. G). If the vent pipe is blocked,
excess pressure cannot be released
through it. Pressure may then build
to unsafe levels. Pressure will con-
tinue to build until the overpressure
plug is forced out of its cover open-
ing. Therefore, clean the vent pipe
with a small brush or pipe cleaner
if it is blocked (Fig. H).
 The correct pressure for canning
and cooking is indicated by the
pressure dial gauge (Fig. I). Pres-
sure is indicated on the gauge
which registers the pressure inside
the unit at all times. The pointer
will move across the dial as pres-
sure is developed or reduced within
the canner. The pressure regulator
is designed to rock only at 15
pounds pressure.
 Do not strike the rim of the canner body with any cooking
utensil as this will cause nicks which may damage the
rim and allow steam to escape.
 Use the canner on a level burner and range only. Use on
a tilted burner or range may interfere with the operation
of the pressure regulator.
 Pouring water into a dry overheated canner may crack
the metal.
 The canner has been de-
signed so the cover will go
on in only one position and
rotate in only the directions
indicated for closing and
opening. Press down on the
cover handles to compress
the sealing ring and make
the cover easier to close.
The cover has the words
CLOSE V OPEN em-
bossed on the top surface
near a cover handle. Align
the “V” on the cover with the mark on the body handle
for proper cover and body alignment. Turn the cover in
the direction indicated to close until the cover handles
are centered directly above body handles. Do not rotate
cover beyond this point (Fig. J).
When the cover is rotated to the closed position, the air
vent/cover lock passes under the locking bracket. When
the handles are aligned, one over the other, the pressure
regulator is placed on the vent pipe, and heat is applied,
pressure will begin to build within the canner. At this
point, the air vent/cover lock lifts and locks the unit. The
cover will remain locked as long as there is pressure in
the canner. When pressure is completely reduced, the air
vent/cover lock drops allowing the canner to be opened
(Fig. K, next page).
3
Top
Indented Portion
Overpressure
Plug
Cover
Fig. C
Apply
Cooking
Oil Here
Body Lug
Sealing Ring
in Sealing Ring
Groove
Fig. D
Stop Tab
Cover
Fig. E

spoilage cycle so food can be preserved safely. Molds, yeast,
and enzymes are destroyed at temperatures below 212˚F, the
temperature at which water boils (except in mountainous
regions). Therefore, boiling water processing is sufcient to
destroy those agents.
Bacteria, however are not as easily destroyed. The bacteria,
Clostridium botulinum produces a spore that makes a poison-
ous toxin which causes botulism. This spore is not destroyed
at 212˚F. In addition, the bacteria thrive on low-acids in the
absence of air. For a safe food product, low-acid foods need
to be processed at 240˚ or higher, temperatures only achieved
with a pressure canner.
In pressure canning, some of the water in the pressure canner
is converted to steam, which creates pressure within the can-
ner. As pressure increases, temperature increases, 5 pounds
pressure—228˚F, 10 pounds pressure—240˚F, 15 pounds pres-
sure—250˚F. This pressurized heat destroys the potentially
harmful bacterial spores. As the jars cool, a vacuum is formed,
sealing the food within and preventing any new microorgan-
isms from entering and spoiling the food.
As a safeguard against using canned foods which may be
affected with spoilage that is not readily detected, pour all
low-acid foods (meats and vegetables) into a saucepan and
boil 10 to 15 minutes before tasting or using.
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 1⁄2 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. Ad-
ditional information may be obtained from the manufacturers
of Mason Jars.
CLOSURES FOR MASON JARS: The two-piece metal cap
consists of a at 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 direc-
tions 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 (MAXIMUM CAPACITY)
MODEL NO.
beginning with 1⁄2 PINT 1 PINT 1 QUART
0175 24 up to 10 7
0178 24 up to 20 7
Please note: To double deck pint and half pint jars, see page 13.
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
If the cover is not rotated sufciently (cover handles di-
rectly above body handles), the air vent/cover lock will
only raise slightly and steam will continue to ow from
it, preventing pressure from building.
 (During canning, it is necessary to exhaust air from the
canner before placing the pressure regulator on the vent
pipe. See page 5, step 7.) The pressure regulator is placed
on the vent pipe as soon as the cover is closed securely
when cooking. During canning or cooking, moisture may
appear near the pressure regulator, overpressure plug and
air vent/cover lock. This is normally due to condensation.
This does not affect operation of the canner.
To reduce pressure at the end of the canning or cooking
period, turn heat off and/or remove the canner from the
burner. Cool according to instructions in recipe. Pressure
is completely reduced when the air vent/cover lock has
dropped and no steam escapes when the pressure regula-
tor is tilted. Do not remove the pressure regulator until
pressure is completely reduced. Always remove the
pressure regulator before opening canner.
If the air vent/cover lock remains in its raised position,
there may still be pressure in the canner. Do not remove
the pressure regulator until the air vent/cover lock drops
and no steam escapes when the pressure regulator is tilted.
The cover should not be forced open. You may tap the
air vent/cover lock lightly with a spoon. If pressure is
present, steam will escape and the air vent/cover lock
will pop back up. Continue to cool the canner until the
air vent/cover lock drops.
HELPFUL HINT: To help yourself understand the op-
eration of the pressure canner and cooker, pour 4 cups of
water into the canner and follow the step-by-step instruc-
tions beginning with step 5 on page 5. For actual usage
of the canner/cooker, follow the complete instructions
beginning at the bottom of next column for pressure
canning and on page 15 for pressure cooking.
Pressure Canning
The United States Department of Agriculture, Washington,
D.C. recommends the Pressure Canner as being the only safe
method for canning low-acid foods—vegetables, meats, and
poultry.
There are invisible microrganisms present all around us.
Fruits, vegetables, and meat contain these microrganisms
naturally, and yet, they are not a problem unless food is left
to sit for extended periods of time, causing food spoilage.
This is nature’s way of telling us when food is no longer t
to eat.
There are four basic agents of food spoilage—enzymes,
mold, yeast, and bacteria. Canning interrupts the natural
4
Fig. K UNLOCKED LOCKED
Air Vent/Cover Lock
in DOWN Position.
No Pressure in Unit.
Air Vent/Cover
Lock in UP Position.
Pressure in Unit.

specic recipe.
1. The rst step in pressure canning is to assemble the
canning equipment. Be sure your canner is thoroughly
cleaned and working properly. Before each canning sea-
son, check the pressure gauge for accuracy (see page 6,
step 9). Also 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 (see page 7, step 11).
2. Check Mason jars for nicks, cracks, and sharp edges.
Check 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 manufac-
turer’s directions for bands and lids.
3. Select fresh firm food. Sort food according to
size. Clean food thoroughly. Prepare accord-
ing to recipe. Fill hot Mason jars promptly with
food and liquid to recommended level. Allow
1⁄2 inch head space for fruits. ALL vegetables and meats
require 1 inch head space due to expansion during pro-
cessing.
Work out air bubbles with a clean nonmetallic spatula.
Wipe sealing edge clean with a damp cloth.
Adjust caps according to closure manufacturer’s direc-
tions.
4. Place three-quarts of
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 can-
ning rack. Jars may break
if set directly on bottom of
canner.
5. Look through the vent pipe
to be certain it is open be-
fore placing cover on
canner. To clean the vent
pipe, draw a pipe cleaner
or small brush through the
opening.
6. Place cover on canner,
aligning the “V” on the
cover with the 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
position.
Three-quart water line
7. Exhaust air from the canner
and jars by adjusting heat to
a relatively high setting to
obtain a free ow of steam
from the vent pipe. Consult
the instruction book which
accompanied your range for
recommended heat setting.
Reduce heat to maintain a
moderate steam flow. Al-
low steam to ow for 7 to
10 minutes when canning.
8. Place pressure regulator on
vent pipe. Set burner at a
relatively high heat setting,
on most range burners, and
heat canner until pressure
dial gauge registers desired
pressure.
9. Processing time begins when
pressure gauge registers the
correct pressure. Adjust heat
to maintain correct pounds
pressure on the pressure
gauge.
10. At end of processing time, turn burner to “OFF” or re-
move canner from heat source. Let pressure drop of its
own accord, do not quick-cool. Pressure is completely
reduced when the air vent/cover lock and overpressure
plug have dropped and no steam escapes when the pres-
sure regulator is tilted. Do not use the pressure dial gauge
as an indicator for when pressure is completely reduced.
Attempting to speed the cooling of the canner by laying
wet cloths on the cover, placing the canner in water, or
setting the canner in a draft or on a cold surface is not
recommended. If the pressure in the canner is reduced
more rapidly than the pressure in the jars, the jars may
break.
11. When pressure has been
completely reduced, re-
move pressure regulator
from vent pipe and let
canner cool for 10 min-
utes. Do not remove the
pressure regulator until
pressure is completely
reduced and the air vent/
cover lock has dropped.
Always remove pressure
regulator before opening
the cover.
5

12. To remove cover, turn
counter-clockwise until
cover hits stop. Cover
handles will be beyond
the body handles. If cover
seems to stick or is hard to
turn, do not force it open.
Sticking may indicate
that there is still pressure
inside the canner. If in
doubt about pressure be-
ing completely reduced,
let the canner stand until
cool before removing the
cover.
13. Lift canner cover toward
you to keep steam away
from you when opening.
14. Remove jars from canner.
Set jars apart on board or
cloth away from draft to
cool. When jars are cold,
test seal, remove bands,
wipe jars, label, date, and
store in a cool, dry place.
Care and Maintenance
1. The outside surface may be kept bright and shiny by
cleaning with a good silver polish or simply by washing
with soap and water. Iron and various minerals in water
and foods may darken the inside of the canner but this dis-
coloration will in no way affect food cooked. These stains
may be removed by using a solution of water and cream of
tartar. For each quart of water, use one tablespoon cream
of tartar. Pour enough solution into the canner to cover
the discoloration (do not ll over 2⁄3 full), then close cover
securely. Place regulator on vent pipe and heat until 15
pounds pressure is reached. Remove canner from heat;
allow canner to stand two to three hours. Remove regula-
tor, open canner, and empty contents. Scour thoroughly
with a soap impregnated steel wool cleaning pad; wash,
rinse, and dry. Due to the acidic nature of the water sup-
ply in some areas, deterioration of the interior surface
of the canner body may occur. To minimize this effect,
thoroughly scour the inside of the canner body with an
abrasive cleanser at least once a year.
2. Each time the canner is washed, remove the sealing ring
and wash in warm, sudsy water, rinse, dry, and replace
in cover.
3. The air vent/cover lock may be removed for occasional
cleaning or for replacing the small gasket (see page 3).
Wash all parts in warm, sudsy water. Use a soft cloth or
small nylon brush to clean the cover hole. The small gas-
ket must be in place when reassembling the air vent/cover
lock.
4. The overpressure plug can be removed for cleaning by
pushing it out of its opening from the top of the cover.
After cleaning, reinsert the plug by pushing the domed
side of the plug into the opening from the underside of
the cover, until the bottom edge is fully and evenly seated
against the underside of the cover. When the overpressure
plug is properly installed, the word (TOP) will be visible
on the overpressure plug when viewing the outside of the
cover. The indented portion of the overpressure plug is
visible when the underside of the cover is viewed.
If the overpressure plug is ever forced out of its cover
opening due to excess pressure while cooking or canning,
it is important to call the Consumer Services Department
at 1-800-877-0441. Do not attempt to replace the over-
pressure plug.
5. When your Pressure Canner is not in use, invert the cover
on the canner body and store in a dry place. Storing the
canner with the cover locked on may cause unpleasant
odors and may deform the sealing ring.
6. To ensure safe operation and satisfactory perfor-
mance, replace the overpressure plug every time you
replace the sealing ring or sooner if it becomes hard, de-
formed, cracked, worn, or pitted. Replace the sealing ring
and overpressure plug at least every three years. Failure
to follow these instructions could result in bodily injury
or property damage.
7. If the canner body or cover handles become loose, tighten
with a screwdriver.
8. If leakage of moisture or steam develops while using your
canner, check the following possible causes:
The formation of a small amount of moisture under the
pressure regulator is normal when cooking or canning
rst begins. This condensation is a result of the tem-
perature of the pressure regulator being lower than the
rest of the canner. If excess condensation continues, the
vent pipe may be loose and should be tightened with
an adjustable wrench.
Leakage between the cover and body is usually caused
by shrinkage of the sealing ring after prolonged use.
Replace the sealing ring and overpressure plug.
A slight amount of leakage around the air vent/cover
lock is normal when canning or cooking rst begins. If
leakage continues, the cover handles may not be fully
aligned with the body handles and, therefore, the cover
lock cannot engage (see page 4). Clean the air vent/cover
lock occasionally to assure that it operates correctly (see
page 2).
 A small amount of steam or moisture may be
visible around the overpressure plug as can-
ning or cooking begins. This will stop when
the overpressure plug seals. If leakage contin-
ues, clean or replace the overpressure plug (see
step 4).
Do not operate your Pressure Canner with continual leak-
age. If the preceding steps do not correct the problem, return
the entire unit to the Presto Factory Service Department (see
page 23).
9. The dial gauge is a delicate instrument which must be
Indented Portion
Overpressure Plug
Cover Top
6

handled with care. The pressure dial gauge needs to be
checked for accuracy prior to each canning season and
if any of the following conditions exist: cover has been
submerged in water or dropped, gauge glass is broken
or has fallen out, parts are rusty, pointer is not in the “0”
block, or if you believe the gauge may not be accurate.The
gauge can usually be checked at your local county ex-
tension ofce. If you are unable to have your dial gauge
checked locally, carefully remove the gauge and send it
to the Presto Consumer Service Department. See Service
Information on page 23. An accurate gauge is necessary
to help prevent food spoilage and possible food poison-
ing.
10. If the Pressure Canner becomes difcult to open or close
and the sealing ring has expanded, replace the sealing
ring.
11. IMPORTANT: The sealing ring, overpressure plug,
and rubber gasket of the air vent/cover lock may shrink,
become hard, unusually soft, deformed, cracked, worn,
or pitted with normal use. Cooking oil and/or exposure to
high heat, such as a warm burner or oven top, will cause
these parts to deteriorate rapidly. When this happens, re-
place the sealing ring, overpressure plug, and small rubber
gasket of the air vent/cover lock. Replace the sealing ring
and overpressure plug at least every three years.
Before inserting a new sealing ring, clean the sealing ring
groove with a brush. To insure safe operation of your
pressure canner, it is recommended that the overpressure
plug be replaced whenever the sealing ring is replaced.
Any maintenance required for this product, other than nor-
mal household care and cleaning, should be performed by
the Presto Factory Service Department (see page 23).
Canning Fruits and
Tomatoes
Foods high in acidity (fruits and tomatoes) may be processed
using pressure canning or boiling water canning. The pressure
processing method for fruits and tomatoes gives a heat treatment
equivalent to the much longer processing time required with the
boiling water canning method.
Select rm, fully-ripened but not soft fruit or tomatoes. Do not
can overripe foods. Some fruits tend to darken while they are
being prepared. To prevent the darkening, place fruit in an ascor-
bic 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 avor when it is canned
with sugar, it may be canned unsweetened if desired. Sugar is
used for avor. It is not used in a 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 instruc-
tions.
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 cup 41⁄2 cups
Thin 2 cups 5 cups
Medium 3 cups 51⁄2 cups
Heavy 43⁄4 cups 61⁄2 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. For
steps on boiling water canning, refer to page 13.
When pressure canning at altitudes of 2,000 feet or below or
boiling water canning at altitudes of 1,000 feet or below, process
according to specic recipe. When canning at higher altitudes,
process according to the following charts.
Altitude chart for pressure canning fruit and tomato recipes
Altitude Pints and Quarts
2,001 – 4,000 ft. 7 lbs. 7 lbs.
4,001 – 6,000 ft. 8 lbs. 8 lbs.
6,001 – 8,000 ft. 9 lbs. 9 lbs.
Processing time is the same at all altitudes.
Altitude chart for boiling water canning fruit and tomato
recipes
Altitude Pints and Quarts
1,001 – 3,000 ft. increase processing time 5 minutes
3,001 – 6,000 ft. increase processing time 10 minutes
6,001 – 8,000 ft. increase processing time 15 minutes
CANNING RECIPES: FRUITS AND TOMATOES
APPLES
Wash, peel, and cut apples into pieces. Place apples in an ascor-
bic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to
prevent darkening during preparation. Drain well. Boil apples in
a thin syrup or water for 5 minutes. Pack hot apples in clean, hot
Mason jars, leaving 1⁄2 inch head space. Cover apples with hot
syrup or water, leaving 1⁄2 inch head space. Adjust jar lids.
Pressure canning - process at 6 pounds pressure, pints and quarts
8 minutes. For processing above 2,000 feet altitude, see chart
above for recommended pounds of pressure.
Boiling water canning - process pints and quarts 20 minutes.
For processing above 1,000 feet altitude, see chart above for
recommended time.
APPLESAUCE
Wash, peel, and core apples. If desired, slice apples into ascor-
bic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to
prevent browning. Drain well. Place slices in a pan. Add 1⁄2 cup
water. Cook until apples are tender. Press through food mill or
sieve. Sweeten to taste. Reheat and pack hot applesauce in clean,
hot Mason jars, leaving 1⁄2 inch head space. Adjust jar lids.
7

10 minutes. For processing above 2,000 feet altitude, see page
7 for recommended pounds of pressure.
Boiling water canning - process pints 20 minutes and quarts
25 minutes. For processing above 1,000 feet altitude, see page
7 for recommended time.
PEARS
Wash pears. Peel, cut in half, and core. Slice pears, if desired.
Place pears in an ascorbic acid solution (1 teaspoon ascorbic acid
to 1 gallon water) to prevent darkening during preparation. Drain
well. Heat pears through in very light, light, or medium syrup
or water (see page 7). Pack hot pears in clean, hot Mason jars,
leaving 1⁄2 inch head space. Cover with boiling syrup or water,
leaving 1⁄2 inch head space. Adjust jar lids.
Pressure canning - process at 6 pounds pressure, pints and quarts
10 minutes. For processing above 2,000 feet altitude, see page
7 for recommended pounds of pressure.
Boiling water canning - process pints 20 minutes and quarts
25 minutes. For processing above 1,000 feet altitude, see page
7 for recommended time.
PLUMS
Wash rm ripe plums. Remove stems. If plums are to be canned
whole, prick each side with a fork. Freestone varieties may be
cut in halves and pitted. Heat plums to boiling in very light,
light, or medium syrup (see page 7). Boil 2 minutes. Pack hot
plums in clean, hot Mason jars, leaving 1⁄2 inch head space.
Cover with boiling syrup or water, leaving 1⁄2 inch head space.
Adjust jar lids.
Pressure canning - process at 6 pounds pressure, pints and quarts
10 minutes. For processing above 2,000 feet altitude, see page
7 for recommended pounds of pressure.
Boiling water canning - process pints 20 minutes and quarts
25 minutes. For processing above 1,000 feet altitude, see page
7 for recommended time.
RHUBARB
Wash young, tender rhubarb. Remove ends and cut into 1⁄2 inch
pieces. Add 1⁄2 cup sugar to each quart of rhubarb. Let stand
until juice appears. Heat rhubarb slowly to boiling. Pack hot
rhubarb in clean, hot Mason jars, leaving 1⁄2 inch head space.
Adjust jar lids.
Pressure canning - process at 6 pounds pressure, pints and quarts
8 minutes. For processing above 2,000 feet altitude, see page 7
for recommended pounds of pressure.
Boiling water canning - process pints and quarts 15 minutes.
For processing above 1,000 feet altitude, see page 7 for recom-
mended time.
TOMATOES - WHOLE OR HALVED
(packed raw without added liquid)
Wash medium, smooth, rm, ripe tomatoes. Loosen skins by
dipping tomatoes 1 minute in boiling water, then in cold water.
Peel and remove core. Leave whole or halve. Add 2 tablespoons
of bottled lemon juice or 1⁄2 teaspoon of citric acid per quart of
tomatoes. For pints, use 1 tablespoon bottled lemon juice or 1⁄4
teaspoon citric acid. Add 1 teaspoon salt to each quart, 1⁄2 tea-
spoon to each pint, if desired. Fill jars with raw tomatoes, leaving
1⁄2 inch head space. Press tomatoes in the jars until spaces between
them ll with juice. Leave 1⁄2 inch head space. Adjust jar lids.
Pressure canning - process at 6 pounds pressure, pints and quarts
40 minutes. For processing above 2,000 feet altitude, see page
7 for recommended pounds of pressure.
Pressure canning - process at 6 pounds pressure, pints 8 minutes
and quarts 10 minutes. For processing above 2,000 feet altitude,
see page 7 for recommended pounds of pressure.
Boiling water canning - process pints 15 minutes and quarts
20 minutes. For processing above 1,000 feet altitude, see page
7 for recommended time.
APRICOTS
Wash well-ripened, rm apricots. If peeled apricots are desired,
dip 1 minute in boiling water, then in cold water, and peel. Cut
apricots in halves and remove pits. Place apricots in an ascorbic
acid solution (1 teaspoon ascorbic acid to 1 gallon water) to
prevent darkening during preparation. Drain well. Heat apricots
through in a very light, light, or medium syrup or water (see page
7). Pack hot apricots in clean, hot Mason jars, leaving 1⁄2 inch
head space. Cover with boiling syrup or water, leaving 1⁄2 inch
head space. Adjust jar lids.
Pressure canning - process at 6 pounds pressure, pints and quarts
10 minutes. For processing above 2,000 feet altitude, see page
7 for recommended pounds of pressure.
Boiling water canning - process pints 20 minutes and quarts
25 minutes. For processing above 1,000 feet altitude, see page
7 for recommended time.
BERRIES (EXCEPT STRAWBERRIES)
Wash rm berries carefully, removing caps and stems. Heat
berries in boiling water for 30 seconds and drain. Pack hot ber-
ries in clean, hot Mason jars, leaving 1⁄2 inch head space. Cover
with boiling syrup or water, leaving 1⁄2 inch head space. Adjust
jar lids.
Pressure canning - process at 6 pounds pressure, pints and quarts
8 minutes. For processing above 2,000 feet altitude, see page 7
for recommended pounds of pressure.
Boiling water canning - process pints and quarts 15 minutes.
For processing above 1,000 feet altitude, see page 7 for recom-
mended time.
CHERRIES
Wash cherries and remove stems. Remove pits, if desired. If
canning whole cherries, prick each cherry with a clean needle to
prevent splitting. Heat cherries with 1⁄2 cup water to each quart
of cherries. Cover pan and bring to a boil. Pack hot cherries and
cooking liquid in clean, hot Mason jars, leaving 1⁄2 inch head
space. Adjust jar lids.
Pressure canning - process at 6 pounds pressure, pints 8 minutes
and quarts 10 minutes. For processing above 2,000 feet altitude,
see page 7 for recommended pounds of pressure.
Boiling water canning - process pints 15 minutes and quarts
20 minutes. For processing above 1,000 feet altitude, see page
7 for recommended time.
PEACHES
Wash fully-ripened but not soft peaches. Loosen skins by dipping
peaches 1 minute in boiling water, then in cold water. Peel. Cut
peaches in half and remove pits. Slice if desired. Place peaches
in an ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon
water) to prevent darkening during preparation. Drain well. Heat
peaches through in very light, light, or medium syrup or water
(see page 7). Pack hot peaches in clean, hot Mason jars, leaving
1⁄2 inch head space. Cover with boiling syrup or water, leaving
1⁄2 inch head space. Adjust jar lids.
Pressure canning - process at 6 pounds pressure, pints and quarts
8

Boiling water canning - process pints and quarts 85 minutes.
For processing above 1,000 feet altitude, see page 7 for recom-
mended time.
TOMATO JUICE
Wash ripe, juicy tomatoes. Remove stem ends and cut into pieces.
Simmer tomatoes until softened, stirring often. Strain tomatoes.
Heat juice again to boiling. Pour hot tomato juice into clean, hot
Mason jars, leaving 1⁄2 inch head space. Add 2 tablespoons of
bottled lemon juice or 1⁄2 teaspoon citric acid to each quart. Add
1 tablespoon of bottled lemon juice or 1⁄4 teaspoon citric acid to
each pint. Adjust jar lids.
Pressure canning - process at 6 pounds pressure, pints and quarts
20 minutes. For processing above 2,000 feet altitude, see page
7 for recommended pounds of pressure.
Boiling water canning - process pints 35 minutes and quarts
40 minutes. For processing above 1,000 feet altitude, see page
7 for recommended time.
TOMATO SAUCE
Prepare and press as for making tomato juice (see recipe above).
Simmer in large saucepan until sauce reaches desired consistency.
Boil until volume is reduced by about one-third for thin sauce, or
by one-half for thick sauce. Pour hot sauce in clean, hot Mason
jars, leaving 1⁄4 inch head space. Add 2 tablespoons of bottled
lemon juice or 1⁄2 teaspoon of citric acid to each quart. Add 1
tablespoon of bottled lemon juice or 1⁄4 teaspoon citric acid to
each pint. Adjust jar lids.
Pressure canning - process at 6 pounds pressure, pints and quarts
20 minutes. For processing above 2,000 feet altitude, see page
7 for recommended pounds of pressure.
Boiling water canning - process pints 35 minutes and quarts
40 minutes. For processing above 1,000 feet altitude, see page
7 for recommended time.
Pressure Canning Vegetables
Pressure canning is the only safe method for canning veg-
etables.
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 avor 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.
To raw pack vegetables, simply place the prepared vegetables
into clean Mason jars and cover with boiling water.
To hot pack vegetables, precook in boiling water until heated
through. Pack pre-cooked vegetables into clean, hot Mason jars
and cover with boiling water. Whenever possible, the precook-
ing water should be used as liquid to cover the vegetables after
packing into Mason jars. However, there are a few vegetables,
such as greens and asparagus, which make the cooking water
bitter and undesirable to use.
When packing vegetables, leave 1 inch head space in Mason jars.
Foods may be processed with or without salt. If salt is desired,
use only pure canning salt. Table salt contains a ller which may
cause cloudiness in bottom of jars. Add 1⁄2 teaspoon canning salt
to each pint jar, 1 teaspoon to each quart jar, if desired.
Follow step-by-step directions beginning on page 5 for canning
procedure. Process specic vegetables according to the follow-
ing recipes.
When pressure canning at altitudes of 2,000 feet or below, process
according to specic recipe. When canning at higher altitudes,
process according to the following chart.
Altitude chart for canning vegetables
Altitude Pints and Quarts
2,001 – 4,000 ft. 12 lbs. 12 lbs.
4,001 – 6,000 ft. 13 lbs. 13 lbs.
6,001 – 8,000 ft. 14 lbs. 14 lbs.
Processing time is the same at all altitudes.
CANNING RECIPES: VEGETABLES
ASPARAGUS
Wash and drain asparagus. Remove tough ends and scales. Rinse.
Leave asparagus whole or cut into pieces.
Raw Pack - Pack raw asparagus tightly in clean Mason
jars, leaving 1 inch head space.
Hot Pack - Cover asparagus with boiling water and boil
2 or 3 minutes. Pack hot asparagus loosely
in clean, hot Mason jars, leaving 1 inch head
space.
Cover with boiling water, leaving 1 inch head space. Adjust jar
lids.
Process at 11 pounds pressure - Pints 30 minutes and Quarts
40 minutes. For processing above 2,000 feet altitude, see chart
above for recommended pounds of pressure.
SNAP BEANS-GREEN OR YELLOW
Wash young, tender snap beans thoroughly. Remove stem and blos-
som ends or any “strings.” Leave whole or cut into 1 inch pieces.
Raw Pack - Pack raw beans tightly in clean 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.
Cover with boiling water, leaving 1 inch head space. Adjust jar
lids.
Process at 11 pounds pressure - Pints 20 minutes and Quarts
25 minutes. For processing above 2,000 feet altitude, see chart
above for recommended pounds of pressure.
BEETS
Trim tops of young, tender, sweet beets, leaving 1 inch of
stem. Leave stem and top of root to prevent bleeding and loss
of color. Wash thoroughly. Cover with boiling water and boil
15 to 25 minutes or until skins slip off easily. Remove skins,
stems, and roots. Small beets may be left whole. Cut medium
or large beets into 1⁄2 inch cubes or slices; halve or quarter very
large slices. Pack hot beets in clean, hot Mason jars, leaving 1
inch head space. Cover with boiling water, leaving 1 inch head
space. Adjust jar lids.
Process at 11 pounds pressure - Pints 30 minutes and Quarts
35 minutes. For processing above 2,000 feet altitude, see chart
above for recommended pounds of pressure.
9

CARROTS
Wash thoroughly and scrape young, tender carrots. Carrots may
be left whole, sliced, or diced.
Raw Pack - Pack raw carrots tightly in clean Mason jars,
leaving 1 inch head space.
Hot Pack - Cover carrots with boiling water, bring to a
boil and simmer 5 minutes. Pack hot carrots
in clean, hot Mason jars, leaving 1 inch head
space.
Cover with boiling water leaving 1 inch head space. Adjust jar
lids.
Process at 11 pounds pressure - Pints 25 minutes and Quarts 30
minutes. For processing above 2,000 feet altitude, see page 9 for
recommended pounds of pressure.
CORN-WHOLE KERNEL
Husk and remove silk from young, tender, freshly picked corn.
Wash and cut corn from cob at about 3⁄4 the depth of the kernel.
Raw Pack - Pack raw corn loosely in clean Mason jars,
leaving 1 inch head space.
Hot Pack - To each quart of corn add 1 cup boiling water
and bring to a boil. Pack hot corn loosely in
clean, hot Mason jars, leaving 1 inch head
space.
Cover with boiling water leaving 1 inch head space. Adjust jar
lids.
Process at 11 pounds pressure - Pints 55 minutes and Quarts 85
minutes. For processing above 2,000 feet altitude, see page 9 for
recommended pounds of pressure.
GREENS
Sort young, tender, freshly picked greens discarding wilted tough
leaves, stems, and roots. Wash greens thoroughly. Do not raw
pack greens. Place approximately 1 pound of greens at a time in
a cheese cloth bag and steam 3 to 5 minutes or until well wilted.
Pack hot greens loosely in clean, hot Mason jars, leaving 1 inch
head space. Cover with boiling water, leaving 1 inch head space.
Adjust jar lids.
Process at 11 pounds pressure - Pints 70 minutes and Quarts 90
minutes. For processing above 2,000 feet altitude, see page 9 for
recommended pounds of pressure.
LIMA BEANS
Shell and wash young, tender beans thoroughly.
Raw Pack - Pack raw lima beans loosely in clean Mason
jars. For small beans, leave 1 inch head space
in pint jars, 11⁄2 inches head space in quart
jars. For large beans, leave 1 inch head space
in pint jars, 11⁄4 inches head space in quart
jars.
Hot Pack - Cover beans with boiling water and bring to
a boil. Pack hot beans loosely in clean, hot
Mason jars, leaving 1 inch head space.
Cover with boiling water, leaving 1 inch head space. Adjust jar
lids.
Process at 11 pounds pressure - Pints 40 minutes and Quarts 50
minutes. For processing above 2,000 feet altitude, see page 9 for
recommended pounds of pressure.
MUSHROOMS
Trim stems and discolored parts of mushrooms. 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 quar-
ters. Cover with water in a saucepan and boil 5 minutes. Pack hot
mushrooms in clean, hot Mason jars, leaving 1 inch head space.
For better color, add 1⁄8 teaspoon of ascorbic acid powder, or a
500-milligram tablet of vitamin C. Cover with boiling water,
leaving 1 inch head space. Adjust jar lids.
Process at 11 pounds pressure - Half pints and Pints 45 minutes.
For processing above 2,000 feet altitude, see page 9 for recom-
mended pounds of pressure.
OKRA
Wash and trim young, tender okra pods. Remove stem, without cut-
ting into pods if okra is to be canned whole. If desired, slice okra into
1 inch pieces.
Hot Pack - Cover okra with boiling water and boil 2
minutes. Pack hot okra in clean, hot Mason
jars, leaving 1 inch head space.
Cover with boiling water, leaving 1 inch head space. Adjust jar
lids.
Process at 11 pounds pressure - Pints 25 minutes and Quarts 40
minutes. For processing above 2,000 feet altitude, see page 9 for
recommended pounds of pressure.
PEAS-GREEN
Wash and shell young, tender freshly picked green peas.
Rinse.
Raw Pack - Pack raw peas loosely in clean Mason jars,
leaving 1 inch head space. Do not shake or
press down.
Hot Pack - Cover peas with boiling water and bring to
a boil. Boil 2 minutes. Pack hot peas loosely
in clean, hot Mason jars, leaving 1 inch head
space. Do not shake or press down.
Cover with boiling water, leaving 1 inch head space. Adjust jar
lids.
Process at 11 pounds pressure - Pints and Quarts 40 minutes. For
processing above 2,000 feet altitude, see page 9 for recommended
pounds of pressure.
POTATOES-NEW WHOLE
Wash, scrape and rinse new potatoes 1 to 21⁄2 inches in diam-
eter.
Hot Pack - Cover potatoes with boiling water and boil
10 minutes. Pack hot potatoes in clean, hot
Mason jars, leaving 1 inch head space.
Cover with boiling water, leaving 1 inch head space. Adjust jar
lids.
Process at 11 pounds pressure - Pints 35 minutes and Quarts 40
minutes. For processing above 2,000 feet altitude, see page 9 for
recommended pounds of pressure.
PUMPKIN AND WINTER SQUASH
Wash, remove seeds, cut into 1 inch slices, and peel. Cut esh into
1 inch cubes. Boil 2 minutes in water. Pack hot squash cubes
loosely in clean, hot Mason jars, leaving 1 inch head space. Cover
with boiling water, leaving 1 inch head space. Adjust jar lids.
10