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Presto pressure canner owners manual. Presto 01781 Instruction Manual
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Hide thumbs Also See for Pressure Canner привожу ссылку Cooker : Operating instructions and recipes 80 pagesInstructions and recipes manual 38 pagesInstructions and recipes manual 35 pages. Quick Links. Table of Contents. Visit us on the web at www. Important Safeguards. Getting Acquainted. Before Using the Canner for the First Time.
How to Use Возьму best car to learn manual полезный Canner. Pressure Canning. How to Pressure Can Foods. Care and Maintenance. Pressure Canning Fruits and Tomatoes.
Pressure Canning Vegetables. Pressure Canning Meat. Pressure Canning Poultry. Pressure Canning Fish and Seafood. Pressure Canning Soups. Helpful Hints For Pressure Canning. Pressure Cooking in Your Pressure Canner.
How to Pressure Cook Foods. Important Safety Information. Helpful Hints for Pressure Cooking. Pressure Cooking Meat. Pressure Cooking Entrees. Pressure Cooking Poultry. Pressure Cooking Soups. Pressure Cooking Desserts. Recipe Index. Ссылка на подробности and Parts Information. Previous Page.
Next Page. Electric Pressure Cooker Presto Instructions And Recipes Manual quart induction compatible pressure canner with stainless steel clad base 35 pages. Page 2: Important Safeguards This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers.
Read all presto pressure canner owners manual. Improper use may result in bodily injury or property damage. Page 3 The canning-cooking rack must always be used when canning.
When ordering parts, please specify the seven digit model number found stamped on the side of the canner body. B Fig. A cover. HELPFUL HINT: To help yourself understand the operation of the pressure canner and cooker, pour 4 cups of water into the canner and follow the step-by-step instructions beginning with step 5 on page 6. Page 6: How To Pressure Can Foods As a safeguard against using canned foods which may be affected with spoilage that is not readily detected, boil all low acid foods and tomatoes for 10 minutes at altitudes below 1, feet.
Extend the boiling time by 1 minute for each 1, foot increase in altitude. Page 7: Care Presto pressure canner owners manual Maintenance 7. Exhaust air from the canner is completely reduced. Attempting to speed the cooling of and jars by adjusting heat to a the canner may cause jar breakage. When pressure has been completely reduced, remove a free flow of steam from the pressure regulator from vent pipe and let читать полностью cool for vent pipe.
Page 8: Pressure Canning Fruits And Tomatoes If you are unable to have your dial gauge checked presto pressure canner owners manual, carefully remove the gauge and send it to the Presto Consumer Service Department. See Service Information on page An accurate gauge is necessary to help prevent food spoilage and possible food poisoning.
Page 9 The amount of sugar продолжение здесь 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 presto pressure canner owners manual will dilute the syrup in proportion to the juiciness of the fruit.
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.
Let stand until juice appears. Heat rhubarb slowly to boiling. Adjust jar lids. Pressure canning: Process at 6 pounds pressure, pints and quarts 8 minutes. As a rule, vegetables are best if canned immediately after picking, since flavor decreases upon presto pressure canner owners manual and often unpleasant color changes take place.
Avoid bruising vegetables because spoilage organisms grow more rapidly on bruised vegetables than on unblemished ones. Leave whole or cut into 1-inch pieces. Raw Pack: Pack raw beans tightly in clean, hot Mason jars leaving 1-inch head space. Hot Pack: Cover beans with boiling water and boil 5 minutes. Pack hot beans loosely in clean, hot Mason jars, leaving 1-inch head space. Soak mushrooms in cold water for 10 minutes to remove soil. Wash in clean water.
Leave small mushrooms whole; cut larger ones in halves or quarters. Cover with water in a saucepan and boil 5 minutes. Pack hot mushrooms in clean, hot Mason jars, leaving 1-inch headspace.
Cut into 1-inch slices and peel. Cut presto pressure canner owners manual into 1-inch cubes. Boil 2 minutes in water. Pack hot squash cubes loosely in clean, presto pressure canner owners manual Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. Use freshly made sausage, seasoned with salt and cayenne pepper sage may cause a bitter off-flavor.
Add 1 teaspoon salt to each pound of ground meat if desired. Mix well. Shape meat into patties or balls or cut cased sausage into 3-to 4-inch links. Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as soon as possible. Soup or soup stock is quickly and easily canned. Soup should always be cooked presto pressure canner owners manual for serving, then poured into clean, hot Mason jars, leaving 1-inch headspace.
Generally, vegetable soups are more satisfactory if the stock and vegetable mixture is canned separately and combined at the time of serving. Although it is not necessary to use a rack between layers of jars, if you wish to do so, a rack can be ordered from the Presto Consumer Service Department. See page 37 for address. Do not pressure can these recipes because the food quality would be unacceptable. For answers to any questions regarding recipes or timetables, call or write: Test Kitchen, National Presto Industries, Inc.
Страница Important Safety Information 3. See safety information on page Place cover on canner, aligning the Presto pressure canner owners manual mark on the cover with the mark on the body handle and lock securely by turning in the direction indicated to close clockwise.
Inquiries will нажмите для деталей The most important step is to sear meat to a crispy brown нажмите чтобы перейти all sides to seal in natural juices. Meat recipes are cooked at 15 pounds pressure. 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 fits into the canner.
Heat canner, add oil, and brown meat on both sides. Add remaining ingredi- ents. Top each chop with a lemon slice. Add onion, salt, and pepper. Combine catsup and water;
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