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.

.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

Small Gasket

Cup

Fig. B

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

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).

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

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.

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

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.

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

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.

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.

Process at 11 pounds pressure - Pints 55 and Quarts 90 minutes.

For processing above 2,000 feet altitude, see page 9 for recom-

mended pounds of pressure.

SWEET POTATOES

Wash sweet potatoes. Boil or steam just until skins slip off eas-

ily (15 to 20 minutes). Remove skins and cut into pieces. Pack

hot sweet 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 65 minutes and Quarts 90

minutes. For processing above 2,000 feet altitude, see page 9 for

recommended pounds of pressure.

Pressure Canning Meat

Pressure canning is the only safe method for canning meat.

All meat should be handled carefully to avoid contamination from

the time of slaughtering until the products are canned. Animals

should be correctly slaughtered, canned promptly or kept under

refrigeration until processed. If you slaughter your own meat,

contact your local county agricultural agent for complete infor-

mation on slaughtering, chilling, and aging the meat.

Keep meat as cool as possible during preparation for canning,

handle rapidly and process meat as soon as it is packed. Most

meats need only be wiped with a damp cloth. Use lean meat for

canning; remove most of the fat. Cut off gristle and remove large

bones. Cut into pieces convenient for canning.

Prior to processing, all meat may be boiled, broiled, fried, or

roasted until rare.

Prepare a concentrated broth from the bones and meat trimmings.

This broth is excellent for precooking meat by boiling and for

pouring over meat in Mason jars.

Meat should not be browned with our nor should our be used

in the broth to make gravy for pouring over the packed meat. Pack

hot meat loosely, leaving 1 inch head space in Mason jars.

Meats 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 jar. Use 1⁄2 teaspoon salt to each

pint, 1 teaspoon to each quart. More or less salt may be added

to suit individual taste. If you are on a salt free diet, salt may be

omitted.

Follow step-by-step directions beginning on page 5 for canning

procedure. Process meats according to the following 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 charts.

Altitude chart for canning meat, poultry, sh, seafood, and

soup

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: MEAT

CUT-UP MEAT (strips, cubes, or chunks)

Bear, Beef, Pork, Lamb, Veal, and Venison

Remove excess fat. Soak strong-avored wild meats for 1 hour

in brine water containing 1 tablespoon of salt per quart of water.

Rinse. Remove large bones and cut into desired pieces.

Raw Pack - Fill jars with raw meat pieces, leaving 1 inch

head space. DO NOT ADD LIQUID. Adjust

jar lids.

Hot Pack - Precook meat until rare by broiling, boiling

or frying. Pack hot meat loosely in clean, hot

Mason jars, leaving 1 inch head space. Cover

meat with boiling meat juice, water, or tomato

juice (especially with wild game) leaving 1

inch head space. Adjust jar lids.

Process at 11 pounds pressure - Pints 75 minutes and Quarts 90

minutes. For processing above 2,000 feet altitude, see chart in

previous column for recommended pounds of pressure.

GROUND MEAT

Beef, Pork, Lamb, Veal, and Venison

With venison add one part high quality pork fat to three or four parts

venison before grinding. Use freshly made sausage, seasoned with

salt and cayenne pepper (sage may cause a bitter off-avor). 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. Cook until lightly browned. Ground meat may be sauteed

without shaping. Remove excess fat. Fill jars with pieces, leaving

1 inch head space. Cover meat with boiling juice or water, leaving

1 inch head space. Adjust jar lids.

Process at 11 pounds pressure - Pints 75 minutes and Quarts 90

minutes. For processing above 2,000 feet altitude, see chart in

previous column for recommended pounds of pressure.

Pressure Canning Poultry

Pressure canning is the only safe method for canning poul-

try.

Cut poultry into convenient pieces for packing and precook until

medium done or until pieces, when cut, show almost no pink

color at the bone.

Precook by boiling in water or in a concentrated broth for more

avor. Make broth from bones and bony pieces, neck, back, and

wing tips. Pack hot meat in clean, hot Mason jars, leaving 1 inch

head space. Do not pack food tightly.

Poultry 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 jar. Use 1⁄2 teaspoon salt to each pint,

1 teaspoon to each quart. If you are on a salt free diet, salt may

be omitted.

Follow step-by-step directions beginning on page 5 for canning

procedure. Process poultry according to the following recipes.

CANNING RECIPES: POULTRY

CUT-UP POULTRY

Cut poultry into serving size pieces. If desired, remove bone.

Boil, steam, or bake poultry slowly to medium done. Poultry is

medium done when pink color in center is almost gone. Pack

hot poultry loosely in clean, hot Mason jars, leaving 11⁄4 inch

head space. Cover poultry with boiling broth or water, leaving

11⁄4 inch head space. Adjust jar lids.

With Bone Without Bone

Process at

11 pounds Pints 65 minutes 75 minutes

pressure Quarts 75 minutes 90 minutes

For processing above 2,000 feet altitude, see page 11 for recom-

mended pounds of pressure.

RABBIT

Soak dressed rabbits 1 hour in water containing 1 tablespoon of

salt per quart, and then rinse. Remove excess fat. Cut into serv-

ing size pieces. Boil, steam, or bake to medium done. Rabbit is

medium done when pink color in center is almost gone. Pack

hot rabbit loosely in clean, hot Mason jars, leaving 11⁄4 inch head

space. Cover rabbit with boiling broth or water leaving 11⁄4 inch

head space. Adjust jar lids.

With Bone Without Bone

Process at

11 pounds Pints 65 minutes 75 minutes

pressure Quarts 75 minutes 90 minutes

For processing above 2,000 feet altitude, see page 11 for recom-

mended pounds of pressure.

Pressure Canning Fish and

Seafood

Pressure canning is the only safe method for canning sh

and seafood.

Only fresh sh should be canned and these should be bled and

thoroughly cleaned of all viscera and membranes when caught,

or as soon as possible. Canning should be restricted to proven

varieties where it is denitely known that a product of good

quality may be obtained.

Follow step-by-step directions beginning on page 5 for canning

procedure. Process sh and seafood according to the following

recipes.

CANNING RECIPES: FISH AND SEAFOOD

FISH-GENERAL METHOD

Blue, Mackerel, Salmon, Steelhead, Trout, and other fatty sh

except tuna. Clean sh thoroughly, let large sh or leave small

pan sh whole. Cut into container length pieces. Pack with skin

side of sh to the outside of the Mason jar, leaving 1 inch head

space. DO NOT ADD LIQUIDS. Adjust jar lids.

Process at 11 pounds pressure - Pints 100 minutes. For process-

ing above 2,000 feet altitude, see page 11 for recommended

pounds of pressure.

CLAMS-WHOLE OR MINCED

Keep clams on ice until ready to can. Scrub shells thoroughly

and rinse, steam 5 minutes, and open. Remove clam meat. Col-

lect and save clam juice. Wash clam meat in salted water using

1 teaspoon of salt for each quart of water. Rinse and cover clam

meat with boiling water containing 2 tablespoons of lemon juice

or 1⁄2 teaspoon of citric acid per gallon. Boil 2 minutes and drain.

To make minced clams, grind clams with a meat grinder or food

processor. Fill jars loosely with pieces leaving 1 inch head space

and add hot clam juice and boiling water if needed, leaving 1

inch head space. Adjust jar lids.

Process at 11 pounds pressure - Half pints 60 minutes and Pints

70 minutes. For processing above 2,000 feet altitude, see page

11 for recommended pounds of pressure.

CRAB

Place crabs in ice water 1 to 2 minutes. Separate claws

from body, remove waste portions, and wash thoroughly.

Place bodies and claws in water containing 1⁄4 cup lemon

juice and 2 tablespoons of salt per gallon. Simmer 20 min-

utes. Cool in cold water, drain, and remove meat from

shells. Soak meat 2 minutes in cold water containing

2 cups lemon juice or 4 cups of white vinegar and 2 tablespoons

of salt per gallon. Drain and remove excess moisture. Pack

loosely into clean hot Mason jars, leaving 1 inch head space.

For each 1⁄2 pint, add 1⁄2 teaspoon citric acid or 2 tablespoons

lemon juice and cover with boiling water, leaving 1 inch head

space. Adjust jar lids.

Process at 11 pounds pressure - Half pints 70 minutes and Pints

80 minutes. For processing above 2,000 feet altitude, see page

11 for recommended pounds of pressure.

TUNA

Clean sh thoroughly. Place sh belly side down on a rack, in

the bottom of a large baking pan. Precook sh at 350° for 1 hour.

Refrigerate cooked sh overnight to rm the meat. Remove skin

and backbone. Cut meat in pieces 1 inch shorter than Mason jars

and pack solidly. Fill jars with hot cooking oil or boiling water,

leaving 1 inch head space. Adjust jar lids.

Process at 11 pounds pressure - Half pints and Pints 100 min-

utes. For processing above 2,000 feet altitude, see page 11 for

recommended pounds of pressure.

Pressure Canning Soups

Pressure canning is the only safe method for canning

soups.

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 head space. Generally, vegetable soups

are more satisfactory if the stock and vegetable mixture is canned

separately and combined at the time of serving. If desired, add

cooked cereals, rice, noodles, and spaghetti before serving.

Follow step-by-step directions beginning on page 5 for canning

procedure. Process soups according to the following recipes.

CANNING RECIPES: SOUP

BEEF SOUP STOCK

Saw or crack fresh trimmed beef bones to enhance extraction of

avor. Rinse bones and place in a large kettle, cover bones with

water and simmer 3 to 4 hours. Remove bones, cool broth, and

remove meat. Skim off fat, add meat removed from bones to

broth, and reheat to boiling. Fill jars, 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 page 11

for recommended pounds of pressure.

CHICKEN SOUP STOCK

Place large carcass bones in stockpot, add enough water to cover

bones. Cover and simmer 30 to 45 minutes or until meat can

be easily removed from bones. Remove meat from bones, cool

broth, and discard excess fat. Return meat to broth and bring to

a boil. Fill jars, 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 page 11

for recommended pounds of pressure.

Helpful Hints for Pressure

Canning

 Bubbles often appear in the jar after it is removed from can-

ner because food is still boiling in jar. Ordinarily bubbles do

not appear once the product has been allowed to thoroughly

cool.

 Jar breakage during processing is caused by: (1) Packing jar

too solidly or overlling; (2) Weakened, cracked jars; (3) Jars

touching bottom of canner; (4) Lids improperly tightened;

(5) Use of jars other than Mason jars.

 Liquid lost from jars during processing is caused by: (1)

Packing jars too solidly with food when processing; (2)

Filling jars too full; (3) Too high a temperature or too high

pressure; (4) Variation or sudden lowering of temperature

in the canner. When processing food in glass jars, pres-

sure regulator should not be taken off the vent pipe and

cover should not be removed until air vent /cover lock

has dropped and pressure has been completely reduced;

(5) Failure to adjust jar lids according to manufacturer’s

directions.

 The loss of liquid from jars during processing may be unat-

tractive but it will not interfere with the keeping qualities

of the food as long as the jar was processed correctly and is

sealed.

 It is better to overprocess food than underprocess as overpro-

cessing will do little harm, but underprocessing may result

in spoilage and unsafe food.

 Flat sour, a type of food spoilage, is caused by canning over-

ripe food or allowing precooked foods to stand in jar too

long before processing. It may be prevented by using fresh

products and properly processing, cooling, and storing. Flat

sour shows no indication of spoilage until jar is opened.

 Food spoilage or jars not sealing is caused by: (1) Incomplete

sterilization. Failure to follow exact timetables and recipes;

(2) Failure to wipe sealing edge of jar clean before placing

lid on jar; (3) Foods, seeds, or grease lodged between lid and

jar; (4) Jars which are nicked or cracked or have sharp sealing

edges; (5) If Mason jar and two-piece metal lid-band screwed

down too loosely before processing; (6) Turning jars upside

down while jars are cooling and sealing.

 Mold can form only in the presence of air. Therefore, jars are

not sealed if mold is present.

 The black deposit sometimes found on the underside of a lid

is caused by tannins in the food or hydrogen sulde which is

liberated from the food by the heat of processing. This does

not indicate spoilage.

 If a jar does not seal, use the food at once, freeze or repack

using different lids. Reprocess for the full recommended

processing time.

 As a safeguard against using canned foods that may be af-

fected with spoilage that is not readily detected, pour all low-

acid foods (all meats and vegetables) into a saucepan and boil

10 to 15 minutes before tasting or using.

 Two-piece metal caps seal by the cooling of the contents of

the jar, not through pressure of the screw band on the lid.

Therefore, although the screw band is rmly tight, the jar is

not sealed until cooled. During processing, the exible metal

lid permits air to be exhausted from the jar.

 Adjusting two-piece metal caps rmly tight means as tight as

the hand can conveniently screw the band. Do not use undue

exertion or wrenches.

 It is not necessary for the liquid on canned meats to congeal.

The liquid will congeal only when there is a large amount of

gelatin from cartilage or connective tissue present.

 The loss of color from beets, during canning, is usually due

to the variety of beets used or beets that are too old. If pos-

sible, can young tender very dark red beets which are freshly

gathered. Precook beets with 2 inches of the stem and all of

the root on, as this helps to retain the juices.

 Discoloration of peaches and pears on the top of the jar is often

due to enzyme activity or oxidation which means that the heat

of cooking or processing was not applied long enough or the

temperature used was not high enough to render the enzyme

inactive or expel the air from the jar. The remedy is to exhaust

jars thoroughly for 7 to 10 minutes when canning.

 Fruit which has been canned without sugar will often turn

brown when exposed to air just as fresh fruit does.

 The diameter of Mason jars may vary from one manufacturer

to another. Before lling Mason jars, test load your canner.

It may be necessary to double-deck pint and 1⁄2 pint jars to

reach the maximum capacity of your canner as shown in the

chart on page 4. It is recommended that you stagger the jars

by placing one jar on top of two. Jars may touch. The canning

rack which accompanied your Pressure Canner/Cooker must

be placed on the bottom of the canner to prevent jar breakage.

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 23 for address.

How to Can Foods Using

Boiling Water Method

1. Place cooking/canning rack on bottom of canner. Fill canner

halfway with water.

2. Preheat water to 140°F for raw-packed foods and to 180°F for

hot-packed foods.

3. Remove overpressure plug and pressure regulator from can-

ner cover and set aside.

4. Use jar lifter to place lled jars, with lids and rings fastened

according to manufacturer’s directions, on cooking/canning

rack in canner.

5. Check water level. Add more boiling water, if needed, so

the water level is at least 1 inch above jar tops.

6. Turn heat to its highest setting until water boils vigor-

ously.

7. Look through the vent pipe on the canner cover 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 open-

ing.

8. 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 the cover (clockwise).

Cover handles must be centered over body handles. Do

not force beyond this position.

9. Set a timer for the minutes required for processing the food

based on tested canning recipe.

10. Lower the heat setting to maintain a gentle boil throughout

processing.

11. Add more boiling water, if needed, to keep the water level

above the jars.

12. When jars have been boiled for the recommended time, turn

off the heat and remove the canner cover.

13. Using jar lifter, remove jars and place them on a towel,

leaving at least 1-inch spaces between jars during cooling.

14. Allow jars to cool naturally 12 to 24 hours before checking

for a seal. Do not retighten bands.

CANNING RECIPES: BOILING WATER METHOD

The following recipes are safely canned by the boiling water method. Do

not pressure can these recipes because the food quality would be unac-

ceptable.

RASPBERRY JAM

16 medium apples 2 teaspoons cinnamon

(about 4 pounds) 1⁄4 teaspoon cloves

4 cups sugar

To prepare pulp: Wash apples; remove stem and blossom ends; do not peel or

core. Cut apples into small pieces. Add 2 cups water; cover; simmer 20 to 25

minutes or until apples are soft. Press through a sieve or food mill. Measure 2

quarts apple pulp.

To prepare butter: Combine apple pulp, sugar, and spices in a large saucepot. Cook

slowly until thick enough to round up on a spoon. As pulp thickens, stir frequently to

prevent sticking. (If too thick, add a small amount of water or apple juice for desired

consistency.) Ladle hot butter into hot jars, leaving 1⁄4-inch headspace. Adjust two-

piece caps. Process 10 minutes using boiling water canning method described on

pages 13-14. Yield: about 5 pints.

BREAD AND BUTTER PICKLES

4 pounds 4- to 6-inch 2 teaspoons turmeric

cucumbers, cut into slices 2 teaspoons celery seed

2 pounds onions, thinly 1 teaspoon ginger

sliced (about 8 small) 1 teaspoon peppercorns

1⁄3 cup canning salt 3 cups vinegar, 5%

2 cups sugar acidity

2 tablespoons mustard seed

Combine cucumber and onion slices in a large bowl. Layer vegetables with salt;

cover with ice cubes. Let stand 11⁄2 hours. Drain; rinse. Combine remaining in-

gredients 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 1⁄4-inch

headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes using

boiling water canning method described on pages 13-14. Yield: about 7 pints.

Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure

and develop a satisfactory avor.

2 quarts raspberries 1 tablespoon grated

1 package powdered pectin lemon peel

1⁄3 cup water 6 cups sugar

1 tablespoon lemon juice

Combine raspberries, pectin, water, lemon juice, and lemon peel in a large

saucepot. Bring to a boil over high heat, stirring frequently. Add sugar, stirring

until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly.

Remove from heat. Skim foam, if necessary. Ladle hot jam into hot jars, leaving

1⁄4-inch headspace. Adjust two-piece caps. Process 10 minutes using boiling water

canning method described on pages 13-14. Yield: about 5 half-pints.

APPLE BUTTER

DILL PICKLES

8 pounds 4- to 6-inch 1 quart water

cucumbers, cut 3 tablespoons mixed

lengthwise into halves pickling spices

3⁄4 cup sugar Green or dry dill

1⁄2 cup canning salt (1 head per jar)

1 quart vinegar, 5% acidity

Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large

saucepot. Tie spices in a spice bag; add spice bag to vinegar mixture; simmer 15

minutes. Pack cucumbers into hot jars, leaving 1⁄4-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 and quarts 15 minutes

using boiling water canning method described on pages 13-14. Yield: about 7

pints or 3 quarts.

Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure

and develop a satisfactory avor.

ZESTY SALSA

10 cups chopped, seeded, 11⁄4 cups cider vinegar

peeled, cored tomatoes 3 cloves garlic, minced

(about 6 pounds) 2 tablespoons cilantro,

5 cups chopped and seeded minced

long green peppers 1 tablespoon salt

(about 2 pounds) 1 teaspoon hot pepper sauce

5 cups chopped onions (optional)

(about 11⁄2 pounds)

21⁄2 cups chopped and seeded

hot peppers (about

1 pound)

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 1⁄4-inch headspace. Adjust two-piece caps. Process 15

minutes using boiling water canning method described on pages 13-14. 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 7.

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 beginning on page 15 for

cooking in your pressure canner. Prepare food according to direc-

tions in specic recipe.

The canner should never be lled over 2⁄3 full. Many foods

tend to expand when cooked. If the canner is lled 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.

RIGHT WRONG

cooking oil into any overheated pan could cause the

oil to are up.

2. Place meat in bottom

of canner and sear until

deep brown and crisp.

Do not ll canner over

2⁄3 full. Lower heat if

necessary to prevent

burning.

3. Brown meat thoroughly

on all sides. Season

according to taste.

Remove canner from

heat and allow to cool

slightly.

4. If more than one food is to be prepared at the same time,

remove meat and place canning-cooking rack in bottom

of canner. Then, arrange

meat and other foods on

the rack. Do not ll the

canner over 2⁄3 full.

5. Add liquid according to

recipe. (Always use at

least 2 cups of liquid.)

6. Look through the vent pipe

to be certain it is open be-

fore closing the cover. To

clean the vent pipe, draw a

pipe cleaner or small brush

through the opening.

7. Place cover on canner, align-

ing the CLOSE V OPEN 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 directly

over body handles. Do not

force beyond this position.

If the cover is difcult to

lock at this point, it is due to expansion of the canner

from heating. If this occurs, remove cover and allow the

canner to cool slightly. Do not replace canner on burner

until cover is in its fully closed position (cover handles

directly above body handles).

8. Place pressure regula-

tor on vent pipe. If the

pressure regulator is not

correctly positioned, the

canner will not operate

properly.

Rice and dried beans and peas expand during cooking. When

preparing these foods, do not ll the canner over 1⁄2 full. Always

pre-soak dried beans and peas overnight in oil, salt, and water

(see page 19). Never pressure cook applesauce, cranberries,

rhubarb, pearl barley, split peas, oatmeal or other cereals,

dried soup mixes, or foods such as noodles, macaroni or

spaghetti. 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 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 overpressure plug.

The canning-cooking rack can be used to hold foods above the

liquid level. This will allow cooking several different foods

at the same time without an intermingling of avors. When

a natural blending of avors is desired, do not use the can-

ning-cooking rack. When cooking two or more foods at the

same time, choose those which require the same length of

cooking time. The length of cooking time for a specic food

varies greatly with the thickness of the food. For example, a

1⁄2-inch thick slice of potato will be done in 3 minutes whereas a

3⁄4-inch thick slice of potato will be done in 5 minutes. For foods

which do not require the same cooking time, the canner may be

quick cooled when there is just enough cooking time left for

the food requiring the shorter cooking time. When the pressure

is completely reduced, the cover may be opened and the food

added. Then, again place the cover on the canner and proceed

with cooking.

Questions?

For answers to any questions regarding recipes or timetables, call

or write: Home Economics Department, National Presto Industries,

Inc., 3925 North Hastings Way, Eau Claire, Wisconsin 54703-

3703, phone 1-800-368-2194 (e-mail: [email protected]).

When writing, please include a phone number and a time when

you can be reached during weekdays if possible. Inquiries will

be answered promptly by letter, telephone, or email.

How to Pressure Cook Foods

IMPORTANT: Read carefully. Do not attempt to use your

canner before reading these instructions.

Follow these step-by-step instructions for pressure cooking in

your canner. For preparing only meats, poultry, or sh, omit

step 4. For preparing only vegetables, soups, or desserts, omit

steps 1-2-3. Do not ll the canner over 2⁄3 full. When cooking

a solid mass of food, such as soups, do not ll the canner over

1⁄2 full.

1. Preheat canner with cover off. A medium heat setting is

adequate for most range burners. Consult the instruction

book which accom-

panied your range

for recommended

heat settings. Place

cooking oil in canner

according to recipe.

Caution: Pouring

12. After the air vent/cover

lock and overpressure plug

have dropped and no steam

escapes when the regulator

is tilted, remove the pressure

regulator. Do not remove the

pressure regulator until pres-

sure is completely reduced.

Always remove the pressure

regulator before opening the

cover.

13. Remove cover by turning

counter-clockwise until

the mark on the body

handle aligns with the

CLOSE V OPEN on the

cover. Lift cover toward you

to keep steam away from

you. If the cover is locked

or turns hard after the regu-

lator is removed, there may

still be some pressure in the

canner. The cover should

not be forced off. Cool the canner until the body is cool

enough for the cover to be removed easily.

14. Remove food and serve.

If food is not to be served

immediately, it can be

easily kept warm by

placing aluminum foil

over the top of the can-

ner to retain heat. The

canner cover should

never be used for this

purpose.

Pressure Cooking Meat

Savory, tender meat is easily prepared in the canner. The most

important step is to sear meat to a crispy brown on all sides to

seal in natural juices. To readily brown meat without sticking,

heat canner, add oil, and brown meat well, (see page 15).

Meat recipes are cooked at 15 pounds pressure.

Many factors determine the length of cooking time for meats.

So, it is possible to give only general rules for required cooking

time. Cooking time depends on the amount and distribution of

fat and bone, toughness, size and thickness of cut, grade and cut

of meat, and the manner in which the meat ts into the canner.

Rolled roasts require a longer cooking time per pound than roasts

with bone. Short, chunky roasts take longer to cook than long,

at roasts. Because of the difference in thickness, a small, thick

roast requires a longer cooking time per pound than a heavier,

at roast.

During cooking, if excess liquid is lost, meat may burn. Liquid

may be lost due to: (1) Failure to add sufcient water; (2) Failure

to close cover immediately after adding water; (3) Leakage from

worn sealing ring; (4) Cooking with pressure regulator rocking

violently.

After pressure cooking time is completed, serving size pieces

9. Heat canner until pres-

sure dial gauge registers

15 pounds pressure. A

relatively high heat set-

ting is necessary for most

range burners. Cooking

time begins when pres-

sure gauge registers 15

pounds pressure. Adjust

heat to maintain 15 pounds pressure on the pressure dial

gauge to prevent excess steam from escaping. (If the pres-

sure regulator begins to rock before 15 pounds pressure

is reached on the gauge, lower heat to maintain a slow,

steady rocking motion of the pressure regulator and cook

at this pressure.)

10. Cook for the length of

time specied in recipe.

When cooking time is

completed, turn off gas

burner or remove canner

from electric burner, or

other constant heat unit.

Reduce pressure accord-

ing to recipe.

11A. When recipe states “let

pressure drop of its own

accord,” set the canner

aside to cool. Pressure

is completely reduced

when the air vent/cover

lock and over-pressure

plug have dropped and no steam escapes when the pres-

sure regulator is tilted. Do not use the pressure dial

gauge as an indicator of when pressure is completely

reduced.

11B.

When recipe states

“cool canner at once,”

the canner must be

cooled immediately

under a water faucet

or by pouring water

over it. When the air

vent/cover lock and

overpressure plug have

dropped and no steam escapes when the regula-

tor is tilted, pressure is completely reduced. Do

not use the pressure dial gauge as an indicator

of when pressure is completely reduced.

11C. Or, cool at once by placing

the canner in a pan of cold

water until the air vent/

cover lock and over-pres-

sure plug have dropped

and no steam escapes

when the regulator is tilt-

ed. Do not use the pressure

dial gauge as an indicator

of when pressure is completely reduced.

of meat may be quick cooled. However, when cooking a roast

cut of meat, pressure must drop of its own accord to be sure that

pressure is reduced both within the roast and the canner.

After cooking, if more crispness is desired, place meat under a

broiler 1 to 3 minutes. If gravy is desired, stir 2 to 4 tablespoons

of our or cornstarch into 1⁄2 cup cold water. Heat liquid in can-

ner and stir in our mixture. Heat to boiling, stir constantly for

1 minute or until thickened. Season with salt and pepper.

COOKING MEAT

The recipes in this section were written for fresh or completely

thawed meats. If you wish to use frozen meats, thaw half an

hour or more, just enough so that the meat will have contact with

the bottom of the canner and sear crispy brown. Then increase

the cooking times given in the recipes. Frozen beef, veal, and

lamb should be cooked 25 minutes per pound—frozen pork, 30

minutes per pound.

DO NOT FILL CANNER OVER TWO-THIRDS FULL!

COOKING RECIPES: MEAT

POT ROAST

9 lbs. beef shoulder or 4 tablespoons cooking oil

rump roast 2 onions, sliced

Salt and pepper 2 cups water

Heat canner, add oil, and brown meat well on all sides. Place cooking rack and

roast in canner. Season roast with salt, pepper, and onion; add water. Close cover

securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15

pounds pressure. Let pressure drop of its own accord. 15-18 servings.

ITALIAN POTTED BEEF

9 lbs. rump or chuck roast 1 tablespoon salt

3 tablespoons cooking oil 2 cups sliced mushrooms

3 onions, chopped 3 6-ounce cans tomato paste

2 cups diced celery 2 101⁄2-ounce cans beef broth

3 carrots, chopped 11⁄2 cups red wine

3 bay leaves

Heat canner, add oil, and brown roast on all sides. Add prepared vegetables

and seasonings. Blend tomato paste with broth and wine. Pour over meat.

Close cover securely. Place pressure regulator on vent pipe and COOK

35 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.

Thicken gravy, if desired. 15-18 servings.

BRAISED BEEF

6 slices salt pork 3 cups water

9 lbs. boneless beef, round 1 cup diced turnips

or rump roast 1 cup diced carrots

Salt and pepper 3 onions, chopped

Flour 1 cup chopped celery

Heat canner and brown salt pork. Season roast with salt and pepper; dredge

in our. Brown roast well on all sides. Add water and vegetables. Close cover

securely. Place pressure regulator on vent pipe and COOK 40 MINUTES at 15

pounds pressure. Let pressure drop of its own accord. 15-18 servings.

SWISS STEAK

12 lbs. round steak, 1 inch thick 4 tablespoons cooking oil

cut into serving pieces 2 onions, chopped

1 cup our 1 green pepper, chopped

Salt and pepper 4 cups tomato juice

Season our with salt and pepper; pound our into meat. Heat canner, add oil,

and brown meat on both sides. Add remaining ingredients. Close cover securely.

Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds

pressure. Let pressure drop of its own accord. 24 servings.

SHORT RIBS OF BEEF

10 lbs. beef short ribs, 1 green pepper, chopped

cut into serving pieces 2 cups tomatoes

3 tablespoons cooking oil 2 tablespoons salt

3 onions, chopped 1 teaspoon pepper

1 cup chopped celery 2 cups water

Heat canner, add oil, and brown ribs on all sides. Add remaining ingredients. Close

cover securely. Place pressure regulator on vent pipe and COOK 40 MINUTES

at 15 pounds pressure. Let pressure drop of its own accord. 15-18 servings.

CORNED BEEF

12 lbs. corned beef 3 cloves garlic

4 cups water 3 bay leaves

Cut garlic cloves in small pieces and insert in beef with a sharp knife. Place

meat and water in canner. Add bay leaves. Close cover securely. Place pressure

regulator on vent pipe and COOK 40-50 MINUTES at 15 pounds pressure. Let

pressure drop of its own accord. 20-24 servings.

OXTAIL WITH HERBS

8 lbs. oxtails, cut into 2 teaspoons marjoram

serving pieces 2 teaspoons basil

3 tablespoons cooking oil 2 teaspoons thyme

4 onions, thinly sliced 8 cups tomato juice

Salt and pepper

Heat canner, add oil, and brown oxtails well on all sides. Add onion and sauté.

Add remaining ingredients. Close cover securely. Place pressure regulator on

vent pipe and COOK 40 MINUTES at 15 pounds pressure. Let pressure drop of

its own accord. 15-18 servings.

HAM—BOILED

12 lbs. ham 6 cups water

Place ham and water in canner. Close cover securely. Place pressure regulator

on vent pipe and COOK 70 MINUTES at 15 pounds pressure. Let pressure drop

of its own accord. 20-24 servings.

VIRGINIA HAM

10 lbs. ham 11⁄2 cups brown sugar

4 cups water Cloves

Place ham on cooking rack in canner. Add water. Close cover securely. Place

pressure regulator on vent pipe and COOK 60 MINUTES at 15 pounds pressure.

Let pressure drop of its own accord. Remove ham. Sprinkle with sugar and dot

with cloves. Brown in a hot oven. 15-18 servings.

HAM SLICES

4 tablespoons cooking oil Cloves, if desired

4 slices ham, 11⁄2 inches thick 2 cups water

Heat canner, add oil, and sear ham on all sides. Stud ham with cloves, if desired.

Place cooking rack, ham, and water in canner. Close cover securely. Place pres-

sure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let

pressure drop of its own accord. 12-15 servings.

PORK ROAST

6 lbs. pork roast 2 onions, sliced

2 tablespoons cooking oil 3 cups water

Salt and pepper

Heat canner, add oil, and brown roast well on all sides. Season with salt, pepper,

and sliced onion; add water. Close cover securely. Place pressure regulator on

vent pipe and COOK 60 MINUTES at 15 pounds pressure. Let pressure drop of

its own accord. 12-15 servings.

LEMON PORK CHOPS

20 pork chops, 1⁄2 inch thick 1 tablespoon salt

1⁄4 cup cooking oil 1 teaspoon pepper

20 lemon slices 2 cups catsup

4 onions, cut into rings 2 cups water

Heat canner, add oil, and brown pork chops on both sides. Top each

chop with a lemon slice. Add onion, salt, and pepper. Combine cat-

sup and water; pour over chops. Close cover securely. Place pressure

regulator on vent pipe and COOK 10 MINUTES at 15 pounds pres-

sure. Let pressure drop of its own accord. Serve chops with the sauce.

20 servings.

BREADED PORK CHOPS

18 pork chops, 3⁄4 inch thick 1⁄4 cup milk

Salt and pepper 1⁄4 cup cooking oil

3 cups corn ake crumbs 2 cups water

4 eggs, beaten

Season pork chops with salt and pepper. Dredge with corn ake crumbs, then dip

in combined egg and milk and again in crumbs. Heat canner, add oil, and brown

pork chops on both sides. Place cooking rack, chops, and water in canner. Close

cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES

at 15 pounds pressure. Let pressure drop of its own accord. 18 servings.

SPARERIBS WITH BARBECUE SAUCE

10 lbs. spareribs, cut into 2 cups catsup

serving pieces 1 cup vinegar

Salt and pepper 2 tablespoons Worcestershire

Paprika sauce

3 tablespoons cooking oil 1 teaspoon chili powder

4 onions, sliced 1 teaspoon celery seed

Season spareribs with salt, pepper, and paprika. Heat canner, add oil, and brown

ribs on all sides. Add onion. Combine catsup, vinegar, Worcestershire sauce,

chili powder, and celery seed; pour over meat in canner. Close cover securely.

Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds

pressure. Let pressure drop of its own accord. 12-15 servings.

LEG OF LAMB

2 legs of lamb, 5-lbs. each 2 cloves garlic, minced

3 tablespoons cooking oil 3 cups water

Salt and pepper

Heat canner, add oil, and brown lamb. Add salt, pepper, garlic, and water. Close

cover securely. Place pressure regulator on vent pipe and COOK 50 MINUTES

at 15 pounds pressure. Let pressure drop of its own accord. 20-24 servings.

CHINESE PINEAPPLE LAMB

6 lbs. boneless lamb, cut into 3 cups beef stock

11⁄2 inch cubes 2 16-ounce cans bean sprouts,

1⁄4 cup cooking oil drained

2 cups chopped onion 4 20-ounce cans pineapple

4 cups sliced celery chunks, drained

4 3-ounce cans mushrooms 3 tablespoons cornstarch

Salt and pepper 1⁄2 cup soy sauce

Heat canner, add oil, and brown meat. Add onion and celery; brown lightly.

Add mushroom liquid, seasoning, and beef stock. Close cover securely. Place

pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pres-

sure. Let pressure drop of its own accord. Add bean sprouts, pineapple, and

mushrooms. Blend cornstarch and soy sauce and stir into mixture. Cook until

thickened, stirring carefully. If desired, serve over chow mein noodles or steamed

rice. 20-24 servings.

VEAL ROAST

9 lbs. veal roast 3 tablespoons cooking oil

Salt and pepper 2 bay leaves

Flour 2 cups water

Season meat and dredge with our. Heat canner, add oil, and brown meat well on

all sides. Place cooking rack and roast in canner. Add bay leaves and water. Close

cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES

at 15 pounds pressure. Let pressure drop of its own accord. 15-18 servings.

GOURMET VEAL STEAK

12 lbs. veal round steak, 2 lemons, thinly sliced

cut into serving pieces 2 chicken bouillon cubes

1⁄4 cup cooking oil 1 cup boiling water

2 tablespoons salt 1 cup sherry

1 teaspoon pepper

Heat canner, add oil, and brown meat. Sprinkle with salt and pepper; top with

lemon slices. Add bouillon cubes dissolved in boiling water and wine. Close

cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES

at 15 pounds pressure. Let pressure drop of its own accord. 24 servings.

BRAISED VEAL

9 lbs. veal roast 2 tablespoons salt

1⁄4 cup cooking oil 1⁄4 teaspoon thyme

1 onion, minced 2 cups water

Heat canner, add oil, and brown meat well on all sides. Place cooking rack and

roast in canner. Add onion, seasonings, and water. Close cover securely. Place

pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure.

Let pressure drop of its own accord. 15-18 servings.

TANGY VEAL CHOPS

18 veal chops, 3⁄4 inch thick 3 tablespoons lemon juice

3 tablespoons cooking oil 2 onions, chopped

Salt and pepper 2 cups water

2 teaspoons paprika 20 stuffed olives, sliced

1⁄2 cup brown sugar

Heat canner, add oil, and brown chops on both sides. Combine seasonings,

brown sugar, lemon juice, onion, and water. Pour over meat. Sprinkle olives over

top. Close cover securely. Place pressure regulator on vent pipe and COOK 15

MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Remove

meat, thicken gravy, if desired. 18 servings.

Pressure Cooking Entrees

Try these suggested entrees. Then experiment with entrees of

your own. Entree recipes are cooked at 15 pounds pressure. Al-

ways remember to select foods that cook in the same length of

time. Favorite recipes may be adjusted to Pressure Cooking by

following the general directions for the particular type of food

being cooked. Decrease the length of cooking time by two-thirds,

since Pressure Cooking requires only one-third as much time

as ordinary methods of cooking. Decrease the amount of liquid

as there is little evaporation from the canner. Add about 2 cups

more liquid than desired in the nished product.

DO NOT FILL CANNER OVER TWO-THIRDS FULL!

COOKING RECIPES: ENTREES

SPAGHETTI MEAT SAUCE

1⁄4 cup cooking oil 2 tablespoons salt

6 lbs. ground beef 3 12-ounce cans tomato paste

4 onions, chopped 3 quarts tomato juice

4 cloves garlic, minced 1⁄4 cup sugar

2 cups chopped celery 1⁄2 teaspoon cayenne pepper

2 green peppers, diced 2 tablespoons oregano

Heat canner, add oil, and brown beef. Add remaining ingredients. Close cover

securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15

pounds pressure. Let pressure drop of its own accord. If desired, serve sauce over

spaghetti and sprinkle with Parmesan cheese. 20-24 servings.

BEEF GOULASH

6 lbs. chuck roast, cut into 4 garlic cloves, minced

2 inch cubes 8 onions, chopped

3 tablespoons cooking oil 16 allspice corns

Salt and pepper 2 6-ounce cans tomato paste

11⁄2 teaspoons paprika 12 potatoes

4 cups water

Heat canner, add oil, and brown meat. Season with salt, pepper, and paprika. Add

water, garlic, onions, allspice corns, and tomato paste. Place potatoes around

meat. Close cover securely. Place pressure regulator on vent pipe and COOK

15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12-

15 servings.

MEAT CABBAGE ROLLS

2 large heads cabbage 3 cups cooked rice

Hot water 3 cups milk

3 lbs. ground beef 1⁄3 cup brown sugar

2 tablespoons salt 2 cups water

3⁄4 teaspoon pepper

Dip cabbage leaves in hot water. Dry leaves on towel. Combine meat, salt, pep-

per, cooked rice, and milk. Place a tablespoon of meat mixture onto each leaf;

roll leaf around meat and fasten with toothpick. Place cooking rack and cabbage

rolls in canner. Sprinkle with brown sugar and add water. Close cover securely.

Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds

pressure. Let pressure drop of its own accord. 12-15 servings.

BEEF STEW

3 tablespoons cooking oil 12 potatoes, halved

4 lbs. beef, cut into 3 cups green beans

1 inch cubes 12 carrots, halved

4 onions, sliced 3 cups tomatoes

Salt and pepper 3 tablespoons our

2 cups water 3⁄4 cup water

Heat canner, add oil, and brown meat. Add onion, salt, pepper, water, potatoes,

green beans, carrots, and tomatoes. Close cover securely. Place pressure regulator

on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of

its own accord. Make a paste of our and 3⁄4 cup water and stir into stew to thicken.

15-18 servings.

CHILI CON CARNE

3 tablespoons cooking oil 3 16-ounce cans kidney beans,

6 lbs. ground beef drained and rinsed

4 onions, chopped 2 tablespoons salt

2 green peppers, chopped 1⁄2 teaspoon cayenne pepper

2 cloves garlic, minced 2 tablespoons chili powder

1 16-ounce can tomato sauce 1 cup water

3 16-ounce cans tomatoes

Heat canner. Add oil and brown beef, breaking it apart to assure even browning.

Add onions, green pepper, garlic and brown lightly. Add remaining ingredients.

Close cover securely. Place pressure regulator on vent pipe and COOK 15

MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 18-20

servings.

PORK CHOPS WITH VEGETABLES

3 tablespoons cooking oil 2 cups water

15 pork chops, 3⁄4 inch thick 15 potatoes

Salt and pepper 15 carrots

Heat canner, add oil, and brown pork chops on both sides. Season with salt and

pepper. Add water, potatoes, and carrots. Close cover securely. Place pressure

regulator on vent pipe and COOK 10 to 12 MINUTES at 15 pounds pressure.

Let pressure drop of its own accord. 15 servings.

SPARERIBS AND SAUERKRAUT

6 lbs. spareribs, cut into 3 quarts sauerkraut

serving pieces 3 tablespoons brown sugar

3 tablespoons cooking oil 2 cups water

Salt and pepper

Heat canner, add oil, and brown ribs on both sides. Season with salt and pepper.

Place sauerkraut over ribs and sprinkle with brown sugar. Add water. Close cover

securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15

pounds pressure. Let pressure drop of its own accord. 12 servings.

PORK HOCKS WITH SAUERKRAUT AND POTATOES

9 lbs. pork hocks 2 quarts sauerkraut

4 cups water 2 onions, chopped

2 teaspoons salt 12 potatoes, halved

1⁄4 teaspoon pepper

Place hocks, water, salt, and pepper in canner. Close cover securely. Place pres-

sure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let

pressure drop of its own accord. Add sauerkraut, onions, and potatoes. Close cover

securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15

pounds pressure. Let pressure drop of its own accord. 12-15 servings.

NEW ENGLAND BOILED DINNER

4 lbs. ham shank 12 carrots, halved

4 cups water 1 cabbage, cut in wedges

12 potatoes, halved 1 teaspoon pepper

12 onions, halved

Place ham and water in canner. Close cover securely. Place pressure regulator

on vent pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop

of its own accord. Add vegetables and pepper. Close cover securely. Place pres-

sure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let

pressure drop of its own accord. 12 servings.

LAMB STEW

3 tablespoons cooking oil 8 onions, diced

6 lbs. breast of lamb, cut 2 tablespoons Worcestershire

into 1 inch cubes sauce

Salt and pepper 12 carrots, cut in half

3 green peppers, diced 2 cups water

Heat canner, add oil, and brown lamb well on all sides. Season with salt and

pepper. Add green pepper, onion, Worcestershire sauce, carrots, and water. Close

cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at

15 pounds pressure. Let pressure drop of its own accord. 12 servings.

BOSTON BAKED BEANS

6 cups dried beans 1 tablespoon salt

3⁄4 cup cooking oil 2 teaspoons dry mustard

3 tablespoons salt 1 cup molasses

Water 1 cup catsup

1 lb. salt pork or bacon, diced 4 onions, diced

1⁄2 cup brown sugar Water

Soak beans overnight in cooking oil, salt, and enough water to cover completely.

Drain and discard liquid. Heat canner and sear salt pork or bacon. Remove

excess drippings. Add beans, remaining ingredients, and enough water to well

cover beans. Do not ll canner over one-half full. Close cover securely. Place

pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure.

Let pressure drop of its own accord. 12-15 servings.

CHOP SUEY

3 tablespoons cooking oil 1⁄2 cup soy sauce

3 lbs. round steak, cubed 3 cups diced celery

1 lb. lean pork, cubed 3 16-ounce cans Chinese

1 lb. lean veal, cubed vegetables

Salt and pepper 3 16-ounce cans bean sprouts

3 onions, chopped 2 cups water

Heat canner, add oil, and brown meat well. Season with salt and pepper. Add

onions, soy sauce, celery, liquid drained from vegetables, and water. Close cover

securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15

pounds pressure. Let pressure drop of its own accord. Add vegetables to meat.

Heat in open canner. Serve with steamed rice, if desired. 12-15 servings.

LIMA BEANS WITH BACON

6 cups dried lima beans 1 lb. bacon, diced

3⁄4 cup cooking oil 2 teaspoons salt

3 tablespoons salt Water

Water

Soak beans overnight in cooking oil, salt, and enough water to cover completely.

Drain and discard liquid. Heat canner and brown bacon. Add beans, salt, and

enough water to well cover beans. Do not ll canner over one-half full. Close

cover securely. Place pressure regulator on vent pipe and COOK 25 MINUTES

at 15 pounds pressure. Let pressure drop of its own accord. 12-15 servings.

LIMA BEAN POT

6 cups dried lima beans 1 green pepper, diced

3⁄4 cup cooking oil 1 cup chopped celery

3 tablespoons salt 6 cups tomato juice

Water 1⁄2 cup brown sugar

2 lbs. pork sausages, cut into 1 tablespoon salt

1⁄2 inch pieces 1 tablespoon chili powder

3 onions, chopped 1⁄2 teaspoon cayenne pepper

Soak beans overnight in cooking oil, salt, and enough water to cover completely.

Drain and discard liquid. Heat canner and brown sausage. Remove. Pour off all

drippings in excess of two tablespoons. Sauté onions, green pepper, and celery.

Add lima beans and sausage. Add combined tomato juice, brown sugar, salt, chili

powder, and cayenne pepper. Mix well. Do not ll canner over one-half full. Close

cover securely. Place pressure regulator on vent pipe and COOK 25 MINUTES at

15 pounds pressure. Let pressure drop of its own accord. 12-15 servings.

SHRIMP JAMBALAYA

3 tablespoons cooking oil 1 cup water

2 cloves garlic 3 1-lb. cans tomatoes

2 cups chopped onion 3 6-ounce cans sliced

2 lbs. precooked ham, diced mushrooms, with liquid

3 cups uncooked rice 3 lbs. peeled and cleaned

2 tablespoons salt shrimp

1⁄2 teaspoon pepper 2 green peppers,

1⁄2 teaspoon allspice cut into strips

Pinch each, cayenne, chili

powder, and basil

Heat canner, add oil, and sauté garlic and onion until golden brown. Stir in ham

and rice. Cook until rice is golden. Remove garlic. Add seasonings, water, toma-

toes, and mushrooms with liquid; mix well. Add shrimp and sprinkle green pepper

strips over all. Close cover securely. Place pressure regulator on vent pipe and

COOK 5 MlNUTES at 15 pounds pressure. Let pressure drop of its own accord.

Remove cover and stir. Let stand 5 minutes before serving. 15-18 servings.

Pressure Cooking Poultry

Poultry recipes are cooked at 15 pounds pressure. Try the fol-

lowing suggested recipes and enjoy tasty poultry in a variety

of sauces. Or, prepare your own favorite poultry dishes. When

you wish to seal the natural juices into the poultry, sear to a

crispy brown prior to pressure cooking. When it is desirable to

intermingle food avors, during cooking, it is best not to brown

poultry; just cook it in the liquid indicated in the recipe.

DO NOT FILL CANNER OVER TWO-THIRDS FULL!

COOKING RECIPES: POULTRY

BRAISED WHOLE CHICKEN

3 3-lb. chickens Salt and pepper

3 tablespoons cooking oil 2 cups water

Stuff chickens, if desired. Remove neck bone, fold skin down on breast and skewer

in position. Fasten legs and wings close to side of body. Heat canner, add oil, and

brown chickens on all sides. Season with salt and pepper. Place water, cooking rack,

and chickens in canner. Close cover securely. Place pressure regulator on vent pipe

and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.

15-18 servings.

CHICKEN IMPERIAL

9 lbs. chicken, cut into serving 1 cup slivered almonds

pieces 4 4-ounce cans mushrooms

1⁄4 cup cooking oil 2 chicken bouillon cubes

2 tablespoons salt 1 cup hot water

1 teaspoon pepper 1 cup white wine

1⁄2 cup minced onion

Heat canner, add oil, and brown chicken. Season with salt and pepper. Add onions,

almonds, mushrooms with liquid, bouillon cubes dissolved in hot water, and

wine. Close cover securely. Place pressure regulator on vent pipe and COOK 10

MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Remove

chicken from canner, thicken gravy. If desired, serve chicken on bed of hot rice,

top with gravy and toasted almonds. 15-18 servings.

CHICKEN AND DUMPLINGS

9 lbs. chicken, cut into serving 3 carrots, chopped

pieces 3 onions, chopped

2 tablespoons salt 3 ribs celery, chopped

1 teaspoon pepper 8 cups water

Place all ingredients in canner. Close cover securely. Place pressure regulator

on vent pipe and COOK 5 MINUTES at 15 pounds pressure. Let pressure drop

of its own accord. Prepare dumplings as follows.

Dumplings

2 cups our 2⁄3 cup milk

1 teaspoon salt 1⁄4 cup cooking oil

1 tablespoon baking powder 1 tablespoon parsley akes

2 eggs

Sift our, salt, and baking powder. Beat eggs; add milk, oil, and parsley. Combine

liquid and dry ingredients. Drop from teaspoon into hot chicken broth. Simmer

without cover for 15 minutes. Thicken broth if desired. 15-18 servings.

CHICKEN MARENGO

9 lbs. chicken, quartered 2 cloves garlic

1 tablespoon coarse black 4 3-ounce cans sliced

pepper mushrooms, drained (or

1 cup our 1 lb. mushrooms, sliced)

2 tablespoons salt 4 16-ounce cans tomatoes

1⁄3 cup cooking oil 2 cups dry white wine

Rub chicken with pepper. Dredge in our and season with salt. Heat canner,

add oil and garlic. Brown chicken. Remove garlic. Add mushrooms, tomatoes,

and 1 cup wine. Close cover securely. Place pressure regulator on vent pipe and

COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own ac-

cord. Remove chicken from canner. Add remaining wine and simmer. Thicken,

if desired. 15-18 servings.

CORNISH HENS IN WHITE WINE

4 tablespoons cooking oil 11⁄2 teaspoons instant chicken

8 cornish hens bouillon

2 teaspoons salt 1 teaspoon thyme

1 teaspoon pepper 1 tablespoon chopped parsley

11⁄2 cups white cooking wine

Heat canner, add oil, and brown hens. Season with salt and pepper. Combine

remaining ingredients and pour over hens. Close cover securely. Place pressure

regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pres-

sure drop of its own accord. 8-12 servings.

HUNTER’S TURKEY

9 lbs. turkey, cut into serving 2 bay leaves

pieces 1 teaspoon thyme

Flour, salt and pepper 1 teaspoon marjoram

1⁄3 cup cooking oil 1 tablespoon Worcestershire

3 onions, chopped sauce

4 8-ounce cans tomato sauce

Dredge turkey in seasoned our. Heat canner, add oil, and brown turkey. Add

combined onion, tomato sauce, bay leaf, thyme, marjoram, and Worcestershire

sauce. Close cover securely. Place pressure regulator on vent pipe and COOK

10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 15-

18 servings.

FLORIDA DUCK

9 lbs. duck, cut into serving 2 cups white cooking wine

pieces 2 tablespoons grated orange

Salt and pepper rind

1 tablespoon cooking oil

Remove as much fat as possible from duck. Season with salt and pepper. Heat can-

ner, add oil, and brown duck. Pour off excess drippings. Combine cooking wine

and orange rind. Pour over duck. Close cover securely. Place pressure regulator

on vent pipe and COOK 12 MINUTES at 15 pounds pressure. Let pressure drop

of its own accord. Remove duck and thicken gravy, if desired. 18 servings.

Pressure Cooking Soups

Make old-fashioned, homemade soups the easy way in your

canner. If you wish to prepare your family’s favorite soup, use

the following recipes as guides. Soup recipes are cooked at 15

pounds pressure.

Do not pressure cook soups containing barley, rice, noodles,

macaroni products, split peas, or soup mixes with dried veg-

etables because they have a tendency to foam, froth, and sputter

and could clog the vent pipe. See page 15.

The canner quickly transfers natural avor and nutrients from the

meat into the broth. Prepare either the Brown Beef Soup Stock

or the Chicken Soup Stock according to the recipe. Remove the

pieces of meat. If desired, cut into small pieces and use in soup

recipes. Strain through several layers of cheese cloth. Once the

stock is prepared, serve it as a consommé or use it to prepare

delicious soups.

FOR SOUP RECIPES DO NOT FILL CANNER

OVER ONE-HALF FULL!

COOKING RECIPES: SOUP

VEGETABLE SOUP

4 lbs. soup meat 4 cups canned or fresh

2 quarts water tomatoes

6 carrots, diced 1 cup diced celery

6 potatoes, diced 4 onions, sliced

2 cups canned lima beans 1 tablespoon salt

Place all ingredients in canner. Close cover securely. Place pressure

regulator on vent pipe and COOK 20 MINUTES at 15 pounds pres-

sure. Let pressure drop of its own accord. 12-15 servings.

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