Pressure
Canner
and Cooker
Instructions and Recipes
©2006 by National Presto Industries, Inc.
Table of ConTenTs
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Before Using the Canner for the First Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
How to Use Your Canner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pressure Canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
How to Pressure Can Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Care and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Pressure Canning Fruits and Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2
2
4
4
5
6
7
8
Pressure Canning Vegetables. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Pressure Canning Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Pressure Canning Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Pressure Canning Fish and Seafood . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Pressure Canning Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Helpful Hints For Pressure Canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
How To Can Foods Using Boiling Water Method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Pressure Cooking in Your Pressure Canner. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
How to Pressure Cook Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Important Safety Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Helpful Hints for Pressure Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Pressure Cooking Meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Pressure Cooking Entrees . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Pressure Cooking Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31
Pressure Cooking Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Pressure Cooking Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
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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.
1
3
8
2
4
6
7
5
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 be-
ing opened when there is pressure in the
unit.
6. SEALING RING
The sealing ring fits into the canner cover
and forms a pressure-tight seal between
the cover and body during canning and
cooking.
1. PRESSURE DIAL GAUGE
The pressure dial gauge registers pres-
sure in both pounds (outer scale) and
metric measure (inner scale). The pointer
moves around the dial indicating the
pressure within the unit. Pressure can be
controlled and maintained by adjusting
heat setting.
7. OVERPRESSURE PLUG
The overpressure plug is located in the
canner cover. It will automatically pop
out and release steam in case the vent pipe
becomes blocked and/or clogged and pres-
sure cannot be released normally through
the vent pipe.
2. PRESSURE REGULATOR
The pressure regulator acts as a safety
device to prevent pressure in excess of
15 pounds from building in the canner.
Pressure readings on the pressure canner
are registered only on the pressure dial
gauge.
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
suchasvegetablesoutofthecookingliquid
which allows several foods to be cooked
at the same time without an intermingling
of flavors. When it is desirable to blend
flavors, do not use the canning-cooking
rack. The canning-cooking rack must
always be used when canning.
3. VENT PIPE
The pressure regulator fits over the vent
pipe and allows excess pressure to be
released.
REPLACEMENT PARTS
PRESTO Canner parts are available at most hardware stores or see parts information on page 37.
When ordering parts, please specify the seven digit model number found stamped on the side of the canner body.
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befoRe usinG CanneR foR THe fiRsT TiMe
1. Remove the air vent/cover lock from the canner
Pin
Fig. B
Fig. A
cover. The cup portion of the air vent/cover lock,
on the inside of the cover, unscrews from the pin
(Fig. A).
Cover
Cover
Small
Gasket
Pin
Small Gasket
2. Remove the sealing ring by simply pulling it from
the sealing ring groove.
Cup
Fig. C
3. Remove the overpressure plug
by pushing it out of its opening from the top of
the cover.
Cup
Top
Overpressure
Cover
Plug
4. Wash the cover, body, and sealing ring with hot,
sudsy water to remove any manufacturing oils.
Indented
Portion
5. Reinsert the air vent/cover lock making sure the small gasket is
in place as shown (Fig. B).
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.
Body Lug
Stop
Tab
Apply
Cooking
Oil Here
Apply
Cooking
Oil Here
7. Replace the sealing ring in the sealing ring groove, making certain
to fit the ring under the stop tab located on the inside rim of the
cover (Fig. D).
Fig. D
Sealing Ring in
Sealing Ring
Groove
Fig. E
8. The sealing ring is prelubricated. If necessary, to help make
the cover easier to open and close, a very light coating of cooking oil may be applied to the
sealing ring and underside of the body lugs (Fig. E). The cover should open and close easily
when following the instructions on page 5.
Nut
Metal
Washer
Cover
9. To attach the dial gauge to the canner cover, first remove the nut, metal washer, and white
compression gasket from the threaded end of the dial gauge. Then, turn the cover upside down
and starting from the bottom, insert the threaded end of the dial gauge up through the hole in
the center of the cover until the metal base rests on the cover. While holding the dial gauge
in place, position the gasket (the gasket should rest within the cover hole), metal washer, and
then the nut on the threaded end of the gauge (Fig. F) and tighten with fingers. If necessary,
lightly tighten with a wrench.
Metal
Base
White
Compression
Gasket
Fig. F
How To use YouR CanneR
IMPORTANT: Read carefully. Do not attempt to use your Pressure Canner before reading these
instructions.
Fig. G
Before using your canner for the first time, clean according to the instructions above.
Besuretheventpipeisopenbeforeeachusebyholdingthecoveruptothelightandlookingthroughtheventpipe
(Fig. G). If the vent pipe is blocked, excess pressure cannot be released through it. Pressure may then
build to unsafe levels. Pressure will continue to build until the overpressure plug is forced out of its cover
opening. Therefore, clean the vent pipe with a small brush or pipe cleaner if it is blocked or partially
blocked (Fig. H). Also clean the vent pipe nut as shown.
Fig. I
Fig. H
Pressure for canning is indicated by the pressure dial gauge
(Fig. I). The pointer will move across the dial as pressure is
developed or reduced within the canner. The pressure regulator
is designed to rock only at 15 pounds pressure.
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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. Caution: Do not use pressure canner on an outdoor LP gas burner or gas range over 12,000 BTU’s.
The canner has been designed so the cover will go on in only one position and rotate in
Note: Cover is shown in open
position. Rotate clockwise
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
to close.
Cover
Handle
CLOSE V OPEN embossed on the top surface near a cover handle. Align the V mark
V
on the cover with the mark on the body handle for proper cover and body alignment
(Fig. J). Turn the cover in the direction indicated to close (clockwise) until the cover handles
are centered directly above body handles. Do not rotate cover beyond this point.
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
Body Handle
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
Fig. J
completely reduced, the air vent/cover lock drops allowing
the canner to be opened (Fig. K).
LOCKED
UNLOCKED
Fig. K
If the cover is not rotated sufficiently (cover handles directly
above body handles), the air vent/cover lock will only raise
slightly and steam will continue to flow from it, preventing
pressure from building.
Air Vent/Cover
Lock in UP Position.
Pressure in Unit.
Air Vent/Cover Lock
in DOWN Position.
No Pressure in Unit.
The pressure regulator is placed on the vent pipe following the
10-minute exhaust period (see page 7, step 7). During canning, 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 period, turn burner off and remove the canner from the heat source. Pressure is
completely reduced when the air vent/cover lock has dropped and no steam escapes when the pressure regulator 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 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. For actual usage of the canner/cooker, follow
the complete instructions beginning on page 6 for pressure canning and on page 21 for pressure cooking.
PRessuRe CanninG
The United States Department of Agriculture 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 fit to eat.
There are four basic agents of food spoilage—enzymes, mold, yeast, and bacteria. Canning interrupts the natural 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 sufficient to destroy those agents.
Bacteria, however are not as easily destroyed. The bacteria, Clostridium botulinum produces a spore that makes a poisonous 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°, which can be achieved only with a pressure canner.
In pressure canning, some of the water in the pressure canner is converted to steam, which creates pressure within the canner. As
pressure increases, temperature increases, 5 pounds pressure—228°F, 10 pounds pressure—240°F, 15 pounds pressure—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 microorganisms from entering and spoiling the food.
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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 1,000 feet. Extend the boiling time by 1 minute for each 1,000 foot increase in
altitude.
Many times odors that cannot be detected in the cold product will become evident by these methods. If, after boiling, food does
not smell or look right, discard it without tasting.
MASON JARS: While there are many styles and shapes of glass jars on the market, only Mason jars are recommended for home
canning. Mason jars are available in ½ pint, pint, and quart capacities with threads on which a cap may be screwed. See the chart
below for the jar capacity of your canner. Additional information may be obtained from the manufacturers of Mason jars.
CLOSURES FOR MASON JARS: The two-piece vacuum cap consists of a flat metal lid held in place with a screw band. A rubber
compound on the underside of the lid forms a seal during processing. Follow the closure manufacturer’s directions for using the
two-piece cap and for testing for a proper seal. If the closure has not sealed, completely reprocess or use the food immediately.
Refer to the closure manufacturer’s directions for additional information.
CANNER JAR CAPACITIES FOR PRESSURE CANNING (MAXIMUM CAPACITY)
MODEL NO. beginning with
½ PINT
1 PINT
1 QUART
0175
0178
12
24
10
20
7
7
Please note: To double deck pint and half pint jars, see page 19.
How To PRessuRe Can foods
IMPORTANT: Read carefully. Do not attempt to use your canner before reading these instructions.
Follow these step-by-step instructions for pressure canning in your canner. Prepare food according to the directions in specific
recipe.
3-quart water line
1. The first step in pressure canning is to assemble the can-
ning equipment. Be sure your canner is thoroughly cleaned
and working properly. Before each canning season, check
the dial gauge for accuracy (see page 8, step 11). 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 8, step 13).
4. P l a c e
3
q u a r t s o f
boiling water, canning
rack, and jars in canner.
To prevent water stains
on jars, add 2 tablespoons
white vinegar to water in
canner. Always use canning
rack. Jars may break if
set directly on bottom of
canner.
2. Check Mason jars for nicks, cracks, and sharp edges.
Check screw bands for dents or rust. Use only jars, lids,
and bands in perfect condition so an airtight seal may be
obtained.
5. Look through the vent
pipe to be certain it is open
before placing cover on
canner. To clean the vent
pipe, draw a pipe cleaner
or small brush through the
opening.
Wash and rinse jars, lids, and bands. Pour hot water into jars
and set aside until needed. Follow closure manufacturer’s
directions for bands and lids.
3. Select fresh firm food. Sort food according to size. Clean
food thoroughly. Prepare according to recipe. Fill hot Mason
jarspromptlywithfoodandliquidtorecommendedlevel.Allow
½-inchheadspaceforfruits. ALLvegetablesandmeatsrequire
1-inch headspace due to expansion during processing.
6. Place cover on can-
Align the V marV k on the
cover with the mark on
the body handle.
ner, aligning the V mark on
V
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 posi-
tion.
Work out air bubbles with a clean nonmetallic spatula. Wipe
sealing edge clean with a damp cloth.
Adjust bands according to closure manufacturer’s direc-
tions.
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7. Exhaust air from the canner
and jars by adjusting heat to a
relatively high setting to obtain
a free flow of steam from the
vent pipe. Consult the instruc-
tion book which accompanied
your range for recommended
heat setting. Reduce heat to
maintain a moderate steam
flow. Allow steam to flow for
10 minutes.
is completely reduced. Attempting to speed the cooling of
the canner may cause jar breakage.
12. When pressure has been completely reduced, remove
pressure regulator from vent pipe and let canner cool for
10 minutes. 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.
13. 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 being completely
reduced, let the canner stand
until cool before removing the
cover.
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 pressure
on the dial gauge.
10. At end of processing time, turn burner to “OFF” and remove
canner from heat source. Lift pressure canner to remove
it from burner. Sliding cookware can leave scratches on
stovetops.
14. Lift canner cover toward you
to keep steam away from you
when opening.
15. 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.
11. 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 pressure regulator is tilted. Do not use
the pressure dial gauge as an indicator for when pressure
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 discoloration 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 fill 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 regulator, 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 supply 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 4). Wash all parts
in warm, sudsy water. Use a soft cloth or small nylon brush to clean the cover hole. The small gasket must be in place when
reassembling the air vent/cover lock.
Overpressure
4. The overpressure plug can be removed for cleaning by pushing it out of its opening
Cover
Plug
Top
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
Indented Portion
plug is properly installed, the word (TOP) will be visible on the overpressure plug
when viewing the outside of the cover.
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 Test Kitchen at 1-800-368-2194. Do not attempt to use the released overpressure plug.
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5. Pouring water into a dry overheated canner may crack the metal.
6. 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.
7. 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 deform the sealing ring.
8. 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. 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.
9. If the canner body or cover handles become loose, tighten with a screwdriver.
10. 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 first begins.
This condensation is a result of the temperature 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 first 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 5). Clean the air vent/cover lock occasionally to assure that it operates correctly (see page 4). Replace the small
gasket if cracked or nicked.
A small amount of steam or moisture may be visible around the overpressure plug as canning or cooking begins.
This will stop when the overpressure plug seals. If leakage continues, clean or replace the overpressure plug (see
page 7).
Do not operate your pressure canner with continual leakage. If the preceding steps do not correct the problem, return the entire
unit to the Presto Factory Service Department (see page 37).
11. The dial gauge is a delicate instrument which must be handled with care. Do not submerse cover or let gauge come in contact
with any liquid. 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 office. 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 37. An accurate gauge is necessary to
help prevent food spoilage and possible food poisoning.
12. If the pressure canner becomes difficult to open or close, replace the sealing ring.
13. IMPORTANT: The sealing ring, overpressure plug, and rubber gasket of the air vent/cover lock may shrink, become hard,
deformed, cracked, worn, or pitted with normal use. Exposure to high heat, such as a warm burner or oven top, will cause
these parts to deteriorate rapidly. When this happens, replace 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 normal household care and cleaning, should be performed by the Presto
Factory Service Department (see page 37).
PRessuRe CanninG fRuiTs and ToMaToes
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 firm, fully-ripened but not soft fruit or tomatoes. Do not can overripe foods. Some fruits tend to darken while they are being pre-
pared. To prevent the darkening, place fruit in an ascorbic 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 flavor when it is canned with sugar, it may be canned unsweetened if desired. 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.
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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
QUART OF LIQUID
YIELD OF
SYRUP
SYRUP
Very Light
Light
Medium
Heavy
1 cup
2 cups
3 cups
4¾ cups
4½ cups
5 cups
5½ cups
6½ 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
½-inch of top of jar. Cover with hot liquid leaving ½-inch headspace. The liquid may be syrup, fruit juice, or plain water. For steps on
boiling water canning, refer to page 19.
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 specific recipe. When canning at higher altitudes, process according to the following charts.
Altitude chart for pressure canning fruit
Altitude chart for pressure canning tomato recipes
Altitude
Pints and Quarts
Altitude
Pints and Quarts
2,001 – 4,000 ft.
4,001 – 6,000 ft.
6,001 – 8,000 ft.
7 lbs.
8 lbs.
9 lbs.
2,001 – 4,000 ft.
4,001 – 6,000 ft.
6,001 – 8,000 ft.
7 lbs. OR 12 lbs.
8 lbs. OR 13 lbs.
9 lbs. OR 14 lbs.
Processing time is the same at all altitudes.
Altitude chart for boiling water canning fruit and tomato recipes
Altitude
Pints
1,001 – 3,000 ft.
3,001 – 6,000 ft.
6,001 – 8,000 ft.
increase processing time 5 minutes
increase processing time 10 minutes
increase processing time 15 minutes
CANNING RECIPES: FRUITS AND TOMATOES
APPLES
Wash, peel, and cut apples into pieces. Place apples in an ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent
darkening during preparation. Drain well. Boil apples in a light syrup or water for 5 minutes. Pack hot apples in clean, hot Mason jars,
leaving ½-inch headspace. Cover apples with hot syrup or water, leaving ½-inch headspace. 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 ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent
darkening. Drain well. Place slices in a pan. Add ½ cup water. Cook until apples are tender. Press through food mill or sieve. Sweeten to
taste. Reheat sauce to boiling. Pack into clean, hot Mason jars, leaving ½-inch headspace. 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
chart above for recommended pounds of pressure.
Boiling water canning: Process pints 15 minutes and quarts 20 minutes. For processing above 1,000 feet altitude, see chart above for
recommended time.
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APRICOTS
Wash well-ripened, firm 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 9). Pack hot apricots,
cut side down, in clean, hot Mason jars, leaving ½-inch headspace. Cover with boiling syrup or water, leaving ½-inch headspace. Adjust
jar lids.
Pressure canning: Process at 6 pounds pressure, pints and quarts 10 minutes. For processing above 2,000 feet altitude, see page 9 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 9 for recom-
mended time.
BERRIES (EXCEPT STRAWBERRIES)
Wash firm berries carefully, removing caps and stems. Heat berries in boiling water for 30 seconds and drain. Pack hot berries in clean,
hot Mason jars, leaving ½-inch headspace. Cover with boiling syrup or water, leaving ½-inch headspace. Adjust jar lids.
Pressure canning: Process at 6 pounds pressure, pints and quarts 8 minutes. For processing above 2,000 feet altitude, see page 9 for
recommended pounds of pressure.
Boiling water canning: Process pints and quarts 15 minutes. For processing above 1,000 feet altitude, see page 9 for recommended
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 ½ cup water or syrup to each quart of cherries. Cover pan and bring to a boil. Pack hot cherries and cooking
liquid in clean, hot Mason jars, leaving ½-inch headspace. 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 9 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 9 for recom-
mended 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 9).
Pack hot peaches, cut side down, in clean, hot Mason jars, leaving ½-inch headspace. Cover with boiling syrup or water, leaving ½-inch
headspace. Adjust jar lids.
Pressure canning: Process at 6 pounds pressure, pints and quarts 10 minutes. For processing above 2,000 feet altitude, see page 9 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 9 for recom-
mended time.
PEARS
Wash pears. Peel, cut in half lengthwise, 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. Boil pears 5 minutes in very light, light, or medium syrup
or water (see page 9). Pack hot pears in clean, hot Mason jars, leaving ½-inch headspace. Cover with boiling syrup or water, leaving
½-inch headspace. Adjust jar lids.
Pressure canning: Process at 6 pounds pressure, pints and quarts 10 minutes. For processing above 2,000 feet altitude, see page 9 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 9 for recom-
mended time.
PLUMS
Wash firm 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 9). Boil 2 minutes. Cover saucepan and let stand
20 to 30 minutes. Pack hot plums in clean, hot Mason jars, leaving ½-inch headspace. Cover with boiling syrup or water, leaving ½-inch
headspace. Adjust jar lids.
Pressure canning: Process at 6 pounds pressure, pints and quarts 10 minutes. For processing above 2,000 feet altitude, see page 9 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 9 for
recommended time.
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RHUBARB
Wash young, tender rhubarb. Remove ends and cut into ½-inch pieces. Add ½ 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 ½-inch headspace. Adjust jar lids.
Pressure canning: Process at 6 pounds pressure, pints and quarts 8 minutes. For processing above 2,000 feet altitude, see page 9 for
recommended pounds of pressure.
Boiling water canning: Process pints and quarts 15 minutes. For processing above 1,000 feet altitude, see page 9 for recommended
time.
TOMATOES—WHOLE OR HALVED
(packed raw without added liquid)
Wash medium, smooth, firm, 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 ½ teaspoon of citric acid per quart of tomatoes. For pints,
use 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid. Add 1 teaspoon salt to each quart, ½ teaspoon to each pint, if desired. Fill
jars with raw tomatoes, pressing until spaces between them fill with juice. Leave ½-inch headspace. Adjust jar lids.
Pressure canning: Process at 6 pounds pressure, pints and quarts 40 minutes OR process at 11 pounds pressure, pints and quarts
25 minutes. For processing above 2,000 feet altitude, see page 9 for recommended pounds of pressure.
Boiling water canning: Process pints and quarts 85 minutes. For processing above 1,000 feet altitude, see page 9 for recommended
time.
TOMATO JUICE
Wash ripe, juicy tomatoes. Remove stem ends and cut into pieces. To prevent juice from separating, quickly cut about 1 pound of fruit
into quarters and put directly into saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut
tomato quarters to the boiling mixture. Make sure the mixture boils constantly and vigorously while adding the remaining tomatoes.
Simmer 5 minutes after all pieces are added. If juice separation is not a concern, simply slice or quarter tomatoes into a large saucepan.
Crush, heat, and simmer for 5 minutes before juicing.
Press heated juice through a sieve or food mill to remove skins and seeds.
Add 2 tablespoons of bottled lemon juice or ½ teaspoon citric acid to each quart. Add 1 tablespoon of bottled lemon juice or ¼ teaspoon
citric acid to each pint.
Heat juice again to boiling. Add 1 teaspoon of salt to each quart, ½ teaspoon to each pint, if desired. Fill jars with hot tomato juice,
leaving ½-inch headspace. Adjust jar lids.
Pressure canning: Process at 6 pounds pressure, pints and quarts 20 minutes OR process at 11 pounds pressure, pints and quarts
15 minutes. For processing above 2,000 feet altitude, see page 9 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 9 for recom-
mended time.
TOMATO SAUCE
Prepare and press as for making tomato juice (see recipe above). Heat in large saucepan until sauce reaches desired consistency. Simmer
until volume is reduced by about one-third for thin sauce, or by one-half for thick sauce. Add 2 tablespoons of bottled lemon juice or
½ teaspoon of citric acid to each quart. Add 1 tablespoon of bottled lemon juice or ¼ teaspoon citric acid to each pint. Pour hot sauce in
clean, hot Mason jars, leaving ½-inch headspace. Adjust jar lids.
Pressure canning: Process at 6 pounds pressure, pints and quarts 20 minutes OR process at 11 pounds pressure, pints and quarts
15 minutes. For processing above 2,000 feet altitude, see page 9 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 9 for
recommended time.
SALSA
Process salsa using the boiling water method. Refer to page 21 for tested canning recipe.
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PRessuRe CanninG VeGeTables
Pressure canning is the only safe method for canning vegetables.
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 flavor 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, hot 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 precooking 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 headspace in Mason jars.
Foods may be processed with or without salt. If salt is desired, use only canning salt. Table salt contains a filler which may cause cloudi-
ness in bottom of jars. Add ½ teaspoon canning salt to each pint jar, 1 teaspoon to each quart jar, if desired.
Follow step-by-step directions beginning on page 6 for canning procedure. Process specific vegetables according to the following
recipes.
When pressure canning at altitudes of 2,000 feet or below, process according to specific 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.
4,001 – 6,000 ft.
6,001 – 8,000 ft.
12 lbs. 12 lbs.
13 lbs. 13 lbs.
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, hot Mason jars, leaving 1-inch headspace.
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 headspace.
Cover with boiling water, leaving 1-inch headspace. 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.
BEANS OR PEAS—DRY
Sort out and discard any discolored seeds. Rehydrate beans or peas using one of the following methods:
Place dry beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Then drain.
Cover beans with boiling water in a saucepan. Boil 2 minutes, remove from heat and soak 1 hour. Then drain.
Cover beans soaked by either method with fresh water and boil 30 minutes.
Hot Pack: Fill clean, hot Mason jars with beans or peas and cooking water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds of pressure – Pints 75 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see chart above
for recommended pounds of pressure.
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BEANS—GREEN,WAX, ITALIAN
Wash young, tender beans thoroughly. Remove stem and blossom ends or any “strings”. 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.
Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 20 minutes and Quarts 25 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.
BEANS—FRESH LIMA
Shell and wash young, tender beans thoroughly.
Raw Pack: Pack raw lima beans loosely in clean, hot Mason jars, leaving 1-inch headspace in pint jars. For quarts, leave 1½-inches
headspace if beans are small; and 1¼-inches headspace if beans are large.
Hot Pack: Cover beans with boiling water and bring to a boil. Boil 3 minutes. Pack hot beans loosely in clean, hot Mason jars,
leaving 1-inch headspace.
Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 40 minutes and Quarts 50 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.
BEETS
Trim tops of young, tender beets, leaving 1 inch of stem and roots to reduce bleeding 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 ½-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 headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 30 minutes and Quarts 35 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended 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, hot Mason jars, leaving 1-inch headspace.
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 headspace.
Cover with boiling water leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 25 minutes and Quarts 30 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.
CORN—WHOLE KERNEL
Husk and remove silk from young, tender, freshly picked corn; wash ears. Blanch 3 minutes in boiling water. Cut corn from cob at about
¾ the depth of the kernel. Do not scrape cob.
Raw Pack: Pack raw corn loosely in clean, hot Mason jars, leaving 1-inch headspace.
Hot Pack: To each quart of corn add 1 cup boiling water; heat to boiling and simmer 5 minutes. Pack hot corn loosely in clean,
hot Mason jars, leaving 1-inch headspace.
Cover with boiling water leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 55 minutes and Quarts 85 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended 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 headspace. Cover with fresh boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 70 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.
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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 quarters. Cover with water in a saucepan and boil 5 minutes. Pack hot mushrooms
1
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in clean, hot Mason jars, leaving 1-inch headspace. For better color, add ⁄ teaspoon of ascorbic acid per pint. Cover with boiling water,
leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Half pints and Pints 45 minutes. For processing above 2,000 feet altitude, see page 12 for recommended
pounds of pressure.
OKRA
Wash and trim young, tender okra pods. Remove stem, without cutting into pods if okra is to be canned whole. If desired, slice okra into
1-inch pieces. Cover okra with boiling water and boil 2 minutes. Pack hot okra in clean, hot Mason jars, leaving 1-inch headspace. Cover
with boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 25 minutes and Quarts 40 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.
PEAS—GREEN
Wash and shell young, tender freshly picked green peas. Rinse.
Raw Pack: Pack peas loosely in clean, hot Mason jars, leaving 1-inch headspace. 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 headspace. Do not shake or press down.
Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints and Quarts 40 minutes. For processing above 2,000 feet altitude, see page 12 for recommended
pounds of pressure.
PEPPERS—HOT OR SWEET
(including bell, chile, jalapeño and pimiento)
Preparation of Chile peppers—Cut two or four slits in each pepper, and blister using one of the following methods:
Oven or broiler method: Place chile peppers in a 400° oven or broiler for 6 to 8 minutes until skins blister.
Range-top method: Cover hot burner, either gas or electric with heavy wire mesh. Place chilies on burner for several minutes until
skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. After several minutes, peel peppers. Remove stems and seeds.
Preparation of other peppers—Remove stems and seeds; blanch 3 minutes.
Hot Pack: Small peppers may be left whole. Large peppers may be quartered. Pack peppers loosely in clean, hot Mason jars,
leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds of pressure – Pints 35 minutes. For processing above 2,000 feet altitude, see page 12 for recommended pounds of
pressure.
POTATOES—SWEET
Wash sweet potatoes. Boil or steam just until partially soft (15 to 20 minutes). Remove skins and cut into pieces. CAUTION: Do not
mash or puree potatoes. Pack hot sweet potatoes in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving
1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 65 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.
POTATOES—WHITE
Wash, scrape, and rinse new potatoes 1 to 2½ inches in diameter. If desired, cut into ½-inch cubes. Place in ascorbic acid solution (1
teaspoon ascorbic acid to 1 gallon water) to prevent darkening. Drain. Cover potatoes with hot water; bring to a boil and boil whole
potatoes for 10 minutes, cubes for 2 minutes. Pack hot potatoes in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling
water, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 35 minutes and Quarts 40 minutes. For processing above 2,000 feet altitude, see page 12 for rec-
ommended pounds of pressure.
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PUMPKIN AND WINTER SQUASH
Wash and remove seeds. Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. CAUTION: Do not mash
or puree. Pack hot squash cubes loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch
headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 55 and Quarts 90 minutes. For processing above 2,000 feet altitude, see page 12 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 information 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.
To prepare broth, place bony pieces in saucepan and cover with cold water. Simmer until meat is tender. Discard fat. Add boiling broth
to jars packed with precooked meat and poultry.
Meat should not be browned with flour nor should flour be used in the broth to make gravy for pouring over the packed meat. Pack hot
meat loosely, leaving 1-inch headspace in Mason jars.
Meats may be processed with or without salt. If salt is desired, use only canning salt. Table salt contains a filler which may cause cloudiness
in bottom of jar. Use ½ teaspoon salt to each pint, 1 teaspoon to each quart. More or less salt may be added to suit individual taste.
Follow step-by-step directions beginning on page 6 for canning procedure. Process meats according to the following recipes.
When pressure canning at altitudes of 2,000 feet or below, process according to specific recipe. When canning at higher altitudes, process
according to the following charts.
Altitude chart for canning meat, poultry, fish, seafood, and soup
Altitude
Pints and Quarts
2,001 – 4,000 ft.
4,001 – 6,000 ft.
6,001 – 8,000 ft.
12 lbs.
13 lbs.
14 lbs.
12 lbs.
13 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-flavored 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 headspace. 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
headspace. Cover meat with boiling broth, water, or tomato juice (especially with wild game) leaving 1-inch headspace.
Adjust jar lids.
Process at 11 pounds pressure – Pints 75 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see the chart above
for recommended pounds of pressure.
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GROUND MEAT
Bear, 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-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. Cook until lightly browned. Ground meat may be sautéed
without shaping. Remove excess fat. Fill jars with pieces, leaving 1-inch headspace. Cover meat with boiling broth or water, leaving
1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 75 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see page 15 for rec-
ommended pounds of pressure.
PRessuRe CanninG PoulTRY
Pressure canning is the only safe method for canning poultry.
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 flavor. Make broth from bones and bony pieces, neck, back, and wing
tips. Pack hot meat in clean, hot Mason jars, leaving 1-inch headspace. Do not pack food tightly.
Poultry may be processed with or without salt. If salt is desired, use only canning salt. Table salt contains a filler which may cause cloudi-
ness in bottom of jar. Use ½ teaspoon salt to each pint, 1 teaspoon to each quart.
Follow step-by-step directions beginning on page 6 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 1¼-inch headspace. Cover
poultry with boiling broth or water, leaving 1¼-inch headspace. Adjust jar lids.
Process at 11 pounds pressure
With Bone
Without Bone
Pints
Quarts
65 minutes
75 minutes
75 minutes
90 minutes
For processing above 2,000 feet altitude, see page 15 for recommended pounds of pressure.
RABBIT
Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart. Rinse and remove excess fat. Cut into serving 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 1¼ inch headspace. Cover rabbit with boiling broth or water leaving 1¼ inch headspace. Adjust jar lids.
Process at 11 pounds pressure
With Bone
Without Bone
Pints
Quarts
65 minutes
75 minutes
75 minutes
90 minutes
For processing above 2,000 feet altitude, see page 15 for recommended pounds of pressure.
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PRessuRe CanninG fisH and seafood
Pressure canning is the only safe method for canning fish and seafood.
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. Canning should be restricted to proven varieties where it is definitely known that a product of good quality may be obtained.
Follow step-by-step directions beginning on page 6 for canning procedure. Process fish and seafood according to the following recipes.
CANNING RECIPES: FISH AND SEAFOOD
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. Collect and save
clam juice. Wash clam meat in salted water using 1 teaspoon of salt for each quart of water. Rinse. In a saucepan, cover clam meat with
boiling water containing 2 tablespoons of lemon juice or ½ 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 headspace and add hot clam juice
and boiling water if needed, leaving 1-inch headspace. 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 15 for
recommended pounds of pressure.
CRAB
Keep live crabs on ice until ready to can. Wash crabs thoroughly. Place crabs in water containing ¼ cup lemon juice and 2 tablespoons
of salt per gallon. Simmer 20 minutes. Cool in cold water and drain. Remove back shell and then remove meat from body and claws.
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 headspace. Add ½ teaspoon citric acid or 2 table-
spoons lemon juice to each half-pint jar; 1 teaspoon citric acid or 4 tablespoons lemon juice per pint jar. Add hot water, leaving 1-inch
headspace. 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 15 for
recommended pounds of pressure.
FISH—GENERAL METHOD
For all fish except tuna. Clean fish thoroughly; filet large fish or leave small pan fish whole. Cut into container length pieces. Pack with
skin side of fish to the outside of the Mason jar, leaving 1-inch headspace. DO NOT ADD LIQUIDS. Adjust jar lids.
Process at 11 pounds pressure – Pints 100 minutes. For processing above 2,000 feet altitude, see page 15 for recommended pounds of
pressure.
TUNA
Clean fish thoroughly. Place fish belly side down on a rack, in the bottom of a large baking pan. Precook fish at 350° for 1 hour. Refrigerate
cooked fish overnight to firm 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 headspace. Adjust jar lids.
Process at 11 pounds pressure – Half pints and Pints 100 minutes. For processing above 2,000 feet altitude, see page 15 for recommended
pounds of pressure.
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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 headspace. Generally, vegetable soups are more satisfactory if the stock and vegetable mixture is canned separately
and combined at the time of serving.
Follow step-by-step directions beginning on page 6 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 flavor. Rinse bones and place in a large kettle, cover bones with water and
simmer 3 to 4 hours. Remove bones. Cool broth; skim off and discard fat. Remove bits of meat from bones and add to broth, if desired.
Reheat broth to boiling. Fill jars, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 20 minutes and Quarts 25 minutes. For processing above 2,000 feet altitude, see page 15 for rec-
ommended 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 bones. Cool broth; skim off and discard fat. Remove bits of meat from bones and add to broth, if desired.
Reheat broth to boiling. Fill jars, leaving 1-inch headspace. Adjust jar lids.
Process at 11 pounds pressure – Pints 20 minutes and Quarts 25 minutes. For processing above 2,000 feet altitude, see page 15 for rec-
ommended pounds of pressure.
HelPful HinTs foR PRessuRe CanninG
Bubbles often appear in the jar after it is removed from canner 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 overfilling; (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 jar too solidly or overfilling; (2) Too high a temperature or too high
pressure; (3) Variation or sudden lowering of temperature in the canner. When processing food, pressure 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;
(4) Failure to adjust jar lids according to manufacturer’s directions.
The loss of liquid from jars during processing may be unattractive 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 overprocessing will do little harm, but underprocessing may result in spoilage
and unsafe food.
Flat sour, a type of food spoilage, is caused by canning overripe 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) 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) Failure to adjust jar lids according to manufacturer’s directions; (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 sulfide 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.
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Two-piece vacuum 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 firmly tight, the jar is not sealed until cooled. During processing, the flexible metal lid permits air to be
exhausted from the jar.
Adjust two-piece vacuum caps by screwing bands down evenly and firmly until a point of resistance is met–fingertip tight. Do not
use undue exertion.
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 possible, can
young, tender, very dark 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 which means that the processing time was not
long enough or the temperature not high enough to render enzymes inactive
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 filling Mason jars, test load your canner. It may be
necessary to double-deck pint and ½ pint jars to reach the maximum capacity of your canner as shown in the chart on page 6. 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 37
for address.
How To Can foods usinG boilinG waTeR MeTHod
Note: Your 16-quart canner can be used as a boiling water canner for ½ pint and pint jars only. It is not tall enough to allow
adequate space for quart jars.
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 canner cover and set aside.
4. Use jar lifter to place filled 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 vigorously.
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 opening.
V
8. Place cover on canner, aligning the V mark on the cover with the mark on the body handle and lock securely by turning in the
direction indicated to close 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.
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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 unacceptable.
APPLE BUTTER
16 medium apples (about 4 pounds)
cups sugar
2
¼
teaspoons cinnamon
teaspoon cloves
4
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 ¼-inch headspace.Adjust two-piece caps. Process 10 minutes using boiling water canning method described on
page 19. yield: about 5 pints.
RASPBERRY JAM
2
1
quarts raspberries
package powdered pectin
cup water
1
1
6
tablespoon lemon juice
tablespoon grated lemon peel
cups sugar
1
⁄
3
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 ¼-inch headspace. Adjust two-piece caps. Process 10 minutes using boiling water canning
method described on page 19. yield: about 5 half-pints.
BREAD AND BUTTER PICKLES
4
2
pounds 4- to 6-inch cucumbers,
cut into slices
pounds onions, thinly sliced
(about 8 small)
cup canning salt
cups sugar
2
2
2
1
1
3
tablespoons mustard seed
teaspoons turmeric
teaspoons celery seed
teaspoon ginger
teaspoon peppercorns
cups vinegar, 5% acidity
1
⁄
3
2
Combine cucumber and onion slices in a large bowl. Layer vegetables with salt; cover with ice cubes. Let stand 1½ hours. Drain; rinse.
Combine remaining ingredients 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 ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes using boiling
water canning method described on page 19. yield: about 7 pints.
Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and develop a satisfactory flavor.
DILL PICKLES
8
pounds 4- to 6-inch cucumbers,
cut lengthwise into halves
cup sugar
1
1
3
quart vinegar, 5% acidity
quart water
tablespoons mixed pickling spices
Green or dry dill (1 head per jar)
¾
½
cup canning salt
Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large saucepot. Tie spices in a spice bag; add spice bag to vin-
egar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving ¼-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 15 minutes using boiling
water canning method described on page 19. yield: about 7 pints.
Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and develop a satisfactory flavor.
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ZESTY SALSA
10 cups chopped, seeded,
peeled, cored tomatoes
(about 6 pounds)
2½ cups chopped and seeded hot
peppers (about 1 pound)
1¼ cups cider vinegar
5
cups chopped and seeded long
green peppers (about 2 pounds)
cups chopped onions (about
1½ pounds)
3
2
1
1
cloves garlic, minced
tablespoons cilantro, minced
tablespoon salt
5
teaspoon hot pepper sauce (optional)
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 ¼-inch headspace. Adjust two-piece caps. Process 15 minutes using boiling water can-
ning method described on page 19. 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 8.
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 (see “How To Pressure Cook Foods” below) for cooking in your pressure canner. Prepare food
according to directions in specific recipe.
The canner should never be filled over 2⁄3 full. Many foods tend to expand when cooked. If the canner is filled 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.
Rice and dry beans and peas expand during cooking. When preparing these foods, do not fill the canner over ½ full. Always pre-soak
dry beans and peas overnight in oil, salt, and water (see pages 30-31). Never pressure cook applesauce, cranberries, rhubarb,
pearl barley, split peas, oatmeal or other cereals, dried soup mixes, or pasta. 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 Test Kitchen at
1-800-368-2194. Do not attempt to use the released 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 flavors. When a natural blending of flavors 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 specific food varies greatly with the thickness of the food. For example,
a ½-inch thick slice of potato will be done in 3 minutes whereas a ¾-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: Test Kitchen, National Presto Industries, Inc., 3925
North Hastings Way, Eau Claire, Wisconsin 54703-3703, phone 1-800-368-2194. you may also contact us at our website
Inquiries will be answered promptly by letter, telephone, or email.
How To PRessuRe CooK foods
To assure the very best results every time, carefully follow these step-by-step instructions for pressure cooking. you may find it helpful
to refer back to the diagrams on pages 3 through 5.
1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected. Pour liquid into the canner body, as
specified in the recipe or timetable. This liquid is usually water. However, some recipes will call for other liquids, such as wine.
2. Place the cooking rack into the canner, if called for in the recipe (see Helpful Hints on page 23 for guidance on when to use).
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3. IMPORTANT: Look through the vent pipe to make certain that it is clear before closing the
cover. See safety information on page 23.
V
4. Place cover on canner, aligning the V mark on the cover with the mark on the body handle and
lock securely by turning in the direction indicated to close (clockwise). Cover handles must be
centered directly over body handles. Do not force beyond this position. If the cover is difficult
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).
Align the Vmark on the cover with the
5. Place pressure regulator on vent pipe. Heat canner until pressure dial gauge registers 15
pounds pressure. A relatively high heat setting is necessary for most range burners. Cooking
time begins when pressure 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
pressure 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.)
V
mark on the body handle.
6. Cook for the length of time specified in recipe. When cooking time is completed, turn off
gas burner or remove canner from electric burner. Lift pressure canner to remove it from burner. Sliding cookware can leave
scratches on stovetop. Reduce pressure according to recipe.
7A. 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 overpressure plug have dropped and no steam escapes when the pressure regulator is tilted. Do not use the
pressure dial gauge as an indicator of when pressure is completely reduced.
7B. When recipe states “cool canner at once”, the canner must be cooled immediately under a water faucet or by pouring water over
it. Note: Do not set hot canner in a molded sink as it could damage the sink.
When the air vent/cover lock and overpressure plug have dropped and no steam escapes when the regulator is tilted, pressure is
completely reduced. Do not use the pressure dial gauge as an indicator of when pressure is completely reduced.
7C. Or, cool at once by placing the canner in a pan of cold water until the air vent/cover lock and overpressure plug have dropped and
no steam escapes when the regulator is tilted. Do not use the pressure dial gauge as an indicator of when pressure is completely
reduced.
8. 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 pressure
is completely reduced. Always remove the pressure regulator before opening the cover.
V
9. Remove cover by turning counter-clockwise until the mark on the body handle aligns with the
V mark on the cover. Lift cover toward you to keep steam away from you. If the cover is locked or
turns hard after the regulator 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.
10. Remove food and serve.
iMPoRTanT safeTY infoRMaTion
Cooking under pressure enables you to prepare food both quickly and deliciously. If used properly, your pressure canner is one of the
safest appliances in your kitchen. To ensure safe operation, make sure you always observe the following simple rules whenever you use
the pressure canner:
1. Never overfill the pressure canner. — The pressure regulator is designed to maintain cooking pressures at a safe level. It relieves
excess pressure through the vent pipe as it rocks back and forth. Many foods tend to expand when cooked. If the canner is overfilled,
expansion of food may cause the vent pipe to become blocked or clogged. If the vent pipe becomes blocked, it cannot relieve excess
pressure.
There are a few foods such as rice, grains, dry beans and peas, and soups which expand so much or foam and froth while cooking that
the canner should never be filled more than half full. For other foods, never fill the canner more than two-thirds full.
2. Always add cooking liquid. — If an empty pressure canner is left on a hot burner or if a canner boils dry and is left on a heated
burner, the canner will overheat excessively causing possible discoloration and/or warping of the canner.
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3. Always look through the vent pipe before using the canner to make sure it is clear. — If the vent pipe is blocked, it cannot func-
tion as it should and thus cannot relieve excess pressure. Pressure may then build to unsafe levels. To clean the vent pipe, draw a pipe
cleaner or small brush through the opening, as shown on page 4. Also clean the vent pipe nut as shown.
4. Always fully close the pressure canner. — The canner is fully closed when the cover handles are directly above the body handles.
your pressure canner has specially designed lugs on the cover and body which lock the cover in place when the canner is fully closed.
However, if the canner is not fully closed, the lugs cannot lock the cover onto the body. It’s possible that pressure could build inside
the canner and cause the cover to come off and result in bodily injury or property damage. Always be sure the cover handles are
directly above the body handles. Do not turn past handle alignment.
5. Never open the canner when it contains pressure. — The air vent/cover lock provides a visual indication of pressure inside the
canner. When it is up, there is pressure. When it is down, there is no pressure in the canner and it can be opened. If the pressure can-
ner is opened before all of the pressure is released, the contents of the canner will erupt and could cause bodily injury or property
damage.
6. Replace the overpressure plug if it is hard, deformed, cracked, worn or pitted, or when replacing the sealing ring. Replace
the sealing ring if it becomes hard, deformed, cracked, worn, pitted, or soft and sticky. — The overpressure plug is a secondary
pressure relief valve which is designed to relieve excess pressure by releasing from the canner cover in the event that the vent pipe
becomes blocked. The overpressure plug is made of rubber, and when new, is soft and pliable. Over time, depending on the frequency
and type of use, rubber becomes hard and inflexible. When hard and inflexible, the overpressure plug loses its ability to act as a
secondary pressure relief valve. It should be replaced immediately.
Should the overpressure plug ever be forced out of the cover due to excess pressure while cooking, it is important to call the Test
Kitchen at 1-800-368-2194. Do not attempt to use the released overpressure plug.
7. Always follow special procedures found in the instruction book when pressure cooking dry beans and peas. — During cooking,
dry beans and peas tend to froth and foam which could cause the vent pipe to become blocked. Therefore, dry beans and peas need
to be soaked and cooked according to the specific recipe. Using this method will keep foam at safe levels during cooking.
8. Never pressure cook applesauce, cranberries, rhubarb, cereals, pastas, or dried soup mixes. — These foods expand so much
as a result of foaming and frothing that they should never be cooked under pressure.
HelPful HinTs foR PRessuRe CooKinG
your favorite recipes may be adjusted for cooking in the canner by following the general directions in this book for the particular type
of food being cooked. Decrease the length of cooking time by two thirds, since pressure cooking is much faster than ordinary cook-
ing methods. Because there is little evaporation from the canner, the amount of liquid should be decreased. Add about 2 cups more
liquid than desired in the finished product. There must always be water or some other liquid in the bottom of the canner to form the
necessary steam.
Use the cooking rack when it is desirable to cook foods out of the cooking liquid. When foods are pressure cooked out of the liquid,
flavors will not intermingle. Therefore, it is possible to cook several foods at once, as long as they have similar cooking times. If it is
desirable to blend flavors, do not use the cooking rack.
When the body of your canner is heated, the metal expands. Therefore, it may be difficult to close cover on heated body. When this
happens, allow canner to cool slightly.
Foods are quickly cooked in the canner. Therefore, to prevent overcooking it is important to accurately time the cooking period.
If your cooked food has more liquid than you desire, simmer to evaporate excess liquid.
When pressure cooking at high altitudes, cooking time should be increased 5% for every 1000 feet above the first 2000 feet. Following
this rule, the time would be increased as follows:
3000 . . . . . . . 5%
4000 . . . . . 10%
5000 . . . . . . 15%
6000 . . . . . . 20%
7000. . . . . . .25%
8000. . . . . . .30%
If you have questions on recipes or timetables write to: Test Kitchen, National Presto Industries, Inc., 3925 North Hastings Way, Eau
Claire, Wisconsin 54703-3703, phone 1-800-368-2194. you may also contact us at our website www.gopresto.com. Inquiries will be
answered promptly by letter, phone, or email.
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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.
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. Rolled roasts require a longer cooking time per pound than roasts with bone. Short,
chunky roasts take longer to cook than long, flat roasts. Because of the difference in thickness, a small, thick roast requires a longer
cooking time per pound than a heavier, flat roast.
The following recipes were written for fresh or completely thawed meats. To cook 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.
After pressure cooking time is completed, serving size pieces 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 flour
or cornstarch into ½ cup cold water. Heat liquid in canner and stir in flour mixture. Heat to boiling, stir constantly for 1 minute or until
thickened. Season with salt and pepper.
DO NOT FILL CANNER OVER TWO-THIRDS FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: MEAT
POT ROAST
9
lbs. beef shoulder or rump roast
Salt and pepper
2
4
onions, sliced
cups water
¼
cup cooking oil
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 BEEF
9
3
3
2
3
3
lbs. rump or chuck roast
tablespoons cooking oil
onions, chopped
cups diced celery
carrots, chopped
bay leaves
1
2
3
2
tablespoon salt, or as desired
cups sliced mushrooms
6-ounce cans tomato paste
10½-ounce cans beef broth
1½ cups red wine
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
9
slices salt pork
lbs. boneless beef, round or
rump roast
Salt and pepper
Flour
4
1
1
3
1
cups water
cup diced turnips
cup diced carrots
onions, chopped
cup chopped celery
Heat canner and brown salt pork. Season roast with salt and pepper; dredge in flour. 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.
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SWISS STEAK
12 lbs. round steak, 1 inch thick
¼
2
1
cup cooking oil
onions, chopped
green pepper, chopped
cups tomato juice
cut into serving pieces
cup flour
1
Salt and pepper
4
Season flour with salt and pepper; pound flour into meat. Heat canner, add oil, and brown meat on both sides. Add remaining ingredi-
ents. 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,
cut into serving pieces
1
2
2
1
2
green pepper, chopped
cups tomatoes
tablespoons salt
teaspoon pepper
cups water
3
3
1
tablespoons cooking oil
onions, chopped
cup chopped celery
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
cups water
3
3
cloves garlic
bay leaves
4
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.
HAM—BOILED
12 lbs. ham
5
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
cups water
1½ cups brown sugar
Cloves
4
Place ham on cooking rack in canner. Add water. Close cover securely. Place pressure regulator on vent pipe and COOK 60 MIN-
UTES 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
¼
4
cup cooking oil
slices ham, 1½ inches thick
Cloves, if desired
cups water
3
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 pressure 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
2
lbs. pork roast
tablespoons cooking oil
Salt and pepper
2
4
onions, sliced
cups water
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.
25
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LEMON PORK CHOPS
20 pork chops, ½ inch thick
cup cooking oil
20 lemon slices
onions, cut into rings
1
1
2
2
tablespoon salt
teaspoon pepper
cups catsup
¼
4
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
catsup and water; pour over chops. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Serve chops with the sauce.
20 servings.
BREADED PORK CHOPS
18 pork chops, ¾ inch thick
Salt and pepper
¼
¼
2
cup milk
cup cooking oil
cups water
3
4
cups corn flake crumbs
eggs, beaten
Season pork chops with salt and pepper. Dredge with corn flake 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 pres-
sure 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
serving pieces
2
1
2
1
1
1
cups catsup
cup vinegar
tablespoons Worcestershire sauce
teaspoon chili powder
teaspoon celery seed
cup water
Salt and pepper
Paprika
3
4
tablespoons cooking oil
onions, sliced
Season spareribs with salt, pepper, and paprika. Heat canner, add oil, and brown ribs on all sides. Add onion. Combine catsup, vin-
egar, 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
3
legs of lamb, 5-lbs. each
tablespoons cooking oil
Salt and pepper
2
4
cloves garlic, minced
cups water
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
1½-inch cubes
cup cooking oil
cups chopped onion
cups sliced celery
3
2
cups beef stock
16-ounce cans bean sprouts,
drained
20-ounce cans pineapple
chunks, drained
¼
2
4
4
4
3-ounce cans mushrooms
Salt and pepper
3
½
tablespoons cornstarch
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 pressure. 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, stir-
ring carefully. If desired, serve over chow mein noodles or steamed rice. 20-24 servings.
26
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VEAL ROAST
9
lbs. veal roast
Salt and pepper
Flour
3
2
4
tablespoons cooking oil
bay leaves
cups water
Season meat and dredge with flour. 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 pres-
sure. Let pressure drop of its own accord. 15-18 servings.
GOURMET VEAL STEAK
12 lbs. veal round steak,
cut into serving pieces
2
2
1
1
lemons, thinly sliced
chicken bouillon cubes
cup boiling water
cup sherry
¼
1
cup cooking oil
tablespoon salt, or as desired
teaspoon pepper
1
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 pres-
sure drop of its own accord. 24 servings.
BRAISED VEAL
9
¼
1
lbs. veal roast
cup cooking oil
onion, minced
1
¼
4
tablespoon salt, or as desired
teaspoon thyme
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, ¾ inch thick
3
2
2
tablespoons lemon juice
onions, chopped
cups water
3
tablespoons cooking oil
Salt and pepper
2
½
teaspoons paprika
cup brown sugar
20 stuffed olives, sliced
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.
27
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PRessuRe CooKinG enTRees
Try these suggested entrees. Then experiment with entrees of your own. Entree recipes are cooked at 15 pounds pressure. Always remem-
ber 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 finished product.
DO NOT FILL CANNER OVER TWO-THIRDS FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: ENTREES
SPAGHETTI MEAT SAUCE
6
4
4
2
2
1
lbs. ground beef
onions, chopped
cloves garlic, minced
cups chopped celery
green peppers, diced
tablespoon salt, or as desired
3
3
¼
½
2
12-ounce cans tomato paste
quarts tomato juice
cup sugar
teaspoon cayenne pepper
tablespoons oregano
Heat canner 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. Serve sauce over spaghetti and sprinkle with Parmesan cheese.
20-24 servings.
BEEF GOULASH
6
3
lbs. chuck roast, cut into
2-inch cubes
tablespoons cooking oil
Salt and pepper
4
8
garlic cloves, minced
onions, chopped
16 allspice corns
2
6-ounce cans tomato paste
1½ teaspoons paprika
cups water
12 potatoes
4
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
Hot water
lbs. ground beef
tablespoons salt
teaspoon pepper
3
3
cups cooked rice
cups milk
cup brown sugar
cups water
1
3
2
¾
⁄
3
2
Dip cabbage leaves in hot water. Dry leaves on towel. Combine meat, salt, pepper, 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 pres-
sure. Let pressure drop of its own accord. 12-15 servings.
28
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BEEF STEW
3 cups green beans
3
4
tablespoons cooking oil
lbs. beef, cut into
1-inch cubes
12 carrots, halved
3
cups tomatoes
4
onions, sliced
Salt and pepper
cups water
* * * * * *
3
¾
tablespoons flour
2
cup water
12 potatoes, halved
Heat canner, add oil, and brown meat. Add onion, salt, pepper, water, potatoes, green beans, carrots, and tomatoes. Close cover secure-
ly. 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 flour and ¾ cup water and stir into stew to thicken.
15-18 servings.
CHILI CON CARNE
6
4
2
2
1
3
1
lbs. ground beef
onions, chopped
green peppers, chopped
cloves garlic, minced
16-ounce can tomato sauce
16-ounce cans tomatoes
tablespoon salt, or as desired
½
2
1
teaspoon cayenne pepper
tablespoons chili powder
cup water
* * * * * *
3
16-ounce cans kidney beans,
drained and rinsed
Heat canner and brown beef, breaking it apart to assure even browning. Add onions, green pepper, and 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. Stir in kidney beans and heat through. 18-20 servings.
PORK CHOPS WITH VEGETABLES
3
tablespoons cooking oil
2
cups water
15 pork chops, ¾ inch thick
Salt and pepper
15 potatoes
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 ac-
cord. 15 servings.
SPARERIBS AND SAUERKRAUT
6
3
lbs. spareribs, cut into
serving pieces
tablespoons cooking oil
Salt and pepper
3
3
2
quarts sauerkraut
tablespoons brown sugar
cups water
2
cups water 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
3
¼
lbs. pork hocks
cups water
teaspoon pepper
2
2
quarts sauerkraut
onions, chopped
12 potatoes, halved
Place hocks, water, and pepper in canner. Close cover securely. Place pressure 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.
29
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NEW ENGLAND BOILED DINNER
12 carrots, halved
4
3
lbs. ham shank
cups water
1
1
cabbage, cut in wedges
teaspoon pepper
12 potatoes, halved
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 pressure regulator on vent pipe
and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12 servings.
LAMB STEW
3
6
tablespoons cooking oil
lbs. breast of lamb, cut into
1-inch cubes
8
2
onions, diced
tablespoons Worcestershire sauce
12 carrots, cut in half
cups water
Salt and pepper
2
3
green peppers, diced
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
¾
3
cups dried beans
cup cooking oil
tablespoons salt
Water
1
1
4
cup molasses
cup catsup
onions, diced
Water
1
½
2
lb. salt pork or bacon, diced
cup brown sugar
teaspoons dry mustard
* * * * * *
Salt, as desired
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 fill 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. Season to taste with salt. 12-15 servings.
CHOP SUEY
3
3
1
1
tablespoons cooking oil
lbs. round steak, cubed
lb. lean pork, cubed
lb. lean veal, cubed
Salt and pepper
½
3
2
cup soy sauce
cups diced celery
cups water
* * * * * *
3
3
16-ounce cans Chinese vegetables
3
onions, chopped
16-ounce cans bean sprouts
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 canned vegetables to meat. Heat in open canner. Serve with steamed rice, if desired. 12-15 servings.
LIMA BEANS WITH BACON
6
¾
3
cups dried lima beans
cup cooking oil
tablespoons salt
Water
1
lb. bacon, diced
Water
* * * * * *
Salt, as desired
Soak beans overnight in cooking oil, salt, and enough water to cover completely. Drain and discard liquid. Heat canner and brown
bacon. Add beans and enough water to well cover beans. Do not fill 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. Season to taste with salt.
12-15 servings.
30
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LIMA BEAN POT
6
¾
3
cups dried lima beans
cup cooking oil
tablespoons salt
Water
lbs. pork sausages, cut into
½-inch pieces
onions, chopped
green pepper, diced
1
6
½
1
cup chopped celery
cups tomato juice
cup brown sugar
tablespoon chili powder
teaspoon cayenne pepper
2
½
* * * * * *
3
1
Salt, as desired
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, chili powder, and cayenne pepper. Mix well. Do not fill 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. Season to taste with salt. 12-15 servings.
SHRIMP JAMBALAYA
3
2
2
2
3
1
½
½
tablespoons cooking oil
cloves garlic
cups chopped onion
lbs. precooked ham, diced
cups uncooked rice
tablespoon salt, or as desired
teaspoon pepper
1
3
3
cup water
1-lb. cans tomatoes
6-ounce cans sliced
mushrooms, with liquid
lbs. peeled and cleaned
shrimp
green peppers, cut into
strips
3
2
teaspoon allspice
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, tomatoes, 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 ac-
cord. 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 following 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 flavors, 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!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: POULTRY
BRAISED WHOLE CHICKEN
3
3
3-lb. chickens
tablespoons cooking oil
Salt and pepper
cups water
2
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.
31
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CHICKEN IMPERIAL
9
lbs. chicken, cut into serving
pieces
cup cooking oil
tablespoon salt, or as desired
teaspoon pepper
cup minced onion
1
4
2
1
1
cup slivered almonds
4-ounce cans mushrooms
chicken bouillon cubes
cup hot water
¼
1
1
cup white wine
½
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
pieces
tablespoons salt
3
3
3
carrots, chopped
onions, chopped
ribs celery, chopped
2
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 pres-
sure. Let pressure drop of its own accord. Prepare dumplings as follows.
Dumplings
2
2
1
1
2
cups flour
⁄
⁄
cup milk
cup cooking oil
tablespoon parsley flakes
3
1
teaspoon salt
tablespoon baking powder
eggs
4
1
Sift flour, 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
1
1
1
lbs. chicken, quartered
tablespoon coarse black pepper
cup flour
tablespoon salt, or as desired
cup cooking oil
2
4
cloves garlic, minced
3-ounce cans sliced mushrooms,
drained (or 1 lb. mushrooms, sliced)
16-ounce cans tomatoes
4
2
1
⁄
3
cups dry white wine
Rub chicken with pepper. Dredge in flour and season with salt. Heat canner, add oil and garlic. Brown chicken.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 accord. Remove chicken from canner. Add remaining wine and simmer. Thicken, if desired. 15-18 servings.
CORNISH HENS IN WHITE WINE
¼
8
2
cup cooking oil
cornish hens
teaspoons salt
teaspoon pepper
2
2
1
1
cups white cooking wine
teaspoons instant chicken bouillon
teaspoon thyme
1
tablespoon chopped parsley
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 pressure drop of its own accord. 8-12
servings.
HUNTER’S TURKEY
9
lbs. turkey, cut into serving
pieces
Flour, salt and pepper
cup cooking oil
1
2
1
1
1
cup chicken broth
bay leaves
teaspoon thyme
teaspoon marjoram
tablespoon Worcestershire
1
⁄
3
3
onions, chopped
3
8-ounce cans tomato sauce
sauce
Dredge turkey in seasoned flour. Heat canner, add oil, and brown turkey. Add combined onion, tomato sauce, chicken broth, 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.
32
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FLORIDA DUCK
9
1
lbs. duck, cut into serving pieces
Salt and pepper
tablespoon cooking oil
2
2
cups white cooking wine
tablespoons grated orange rind
Remove as much fat as possible from duck. Season with salt and pepper. Heat canner, 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 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, pasta, split peas, or soup mixes with dried vegetables because they have a tendency
to foam, froth, and sputter and could clog the vent pipe. See page 21.
The canner quickly transfers natural flavor 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!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: SOUP
VEGETABLE SOUP
4
2
6
6
2
lbs. soup meat
quarts water
carrots, diced
potatoes, diced
cups frozen lima beans
4
1
4
1
cups canned or fresh tomatoes
cup diced celery
onions, sliced
tablespoon salt, or as desired
Place all ingredients 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. 12-15 servings.
CHICKEN SOUP STOCK
4
lbs. chicken, cut into serving
pieces
quarts water
1
2
1
cup diced carrots
onions, chopped
tablespoon salt, or as desired
4
1
cup diced celery
Place all ingredients 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. Strain stock. 12-15 servings.
NAVY BEAN SOUP
4
½
2
cups dried navy beans
cup vegetable oil
tablespoons salt
Water
4
¼
2
ribs celery, sliced
cup minced green pepper
cups tomato sauce
whole cloves
2
3
2
4
lbs. ham bone or shank
onions, chopped
carrots, sliced
3
quarts water
* * * * * *
Salt and pepper
Soak beans overnight in vegetable oil, salt, and water to cover completely. Drain and discard liquid. Place beans and all remaining
ingredients in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 30 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. Season to taste with salt and pepper. 12-15 servings.
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CLAM CHOWDER
1
6
4
lb. salt pork, cubed
cups water
onions, minced
Salt and pepper
* * * * * *
4
4
½
quarts clams, minced
12 cups diced potatoes
cups corn
quarts hot milk
cup butter
4
Heat canner and brown salt pork. Add vegetables, water, salt, and pepper. Close cover securely. Place pressure regulator on vent pipe
and COOK 5 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Add clams and boil, without cover, for 2 minutes.
(Additional cooking will toughen clams.) Add milk and butter. 16 servings.
BROWN BEEF SOUP STOCK
3
4
3
1
1
tablespoons cooking oil
lbs. beef, cubed
quarts water
cup sliced onion
cup diced carrots
1
1
2
1
1
cup chopped celery
cup diced turnips
tablespoons parsley flakes
bay leaf
tablespoon salt, or as desired
Heat canner, add oil, and brown beef. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and
COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Strain stock. 12-15 servings.
PRessuRe CooKinG desseRTs
your canner offers a shortened method for preparing steamed breads and desserts. Actually the cooking time can be counted in minutes
instead of hours.you will find, too, that your canner is easier to use than the ordinary steamer because its pressure regulator acts as a means
of measurement to assure constant heat to produce uniform even-textured products. Consult specific recipes for cooking pressure.
Best results are obtained when 1- to 1½- quart molds are used. Any type of mold is satisfactory (metal, glass, earthenware, tin food cans).
Remember, never fill molds over two-thirds full; this extra top-space is to allow ample space for rising. If molds used do not have a cover,
aluminum foil or several thicknesses of wax paper should be tied securely over the top to prevent condensed moisture from falling into
mold. Because the first part of the cooking period is steaming time, which permits foods to rise, at least three quarts water should be
poured into the bottom of canner to allow for evaporation.
Adjust heat to allow a moderate flow of steam from the vent pipe.
DO NOT FILL CANNER OVER TWO-THIRDS FULL!
These recipes are intended for pressure cooking and should not be canned.
COOKING RECIPES: DESSERTS
BROWN BETTY
2
½
1
cups dry bread crumbs
cup sugar
teaspoon cinnamon
lemon, juice and rind
9
apples, peeled, cored and
sliced
cup melted butter
quart water
½
1
1
Combine crumbs, sugar, cinnamon, lemon juice, and grated rind. Place alternate layers of apples and crumb mixture in buttered bowl
that may be set loosely in canner. Pour melted butter over top. Cover firmly with aluminum foil. Place water, cooking rack, and bowl
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.
12 servings.
CUSTARD
6
6
1
cups milk
eggs, beaten
cup sugar
1
teaspoon salt
1½ teaspoons vanilla
cups water
2
Scald milk and cool slightly. Combine eggs, sugar, and salt. Add milk slowly, stirring constantly. Add vanilla. Pour into individual custard
cups and cover firmly with aluminum foil. Place water, cooking rack, and custard cups in canner. Close cover securely. Place pressure
regulator on vent pipe and COOK 3 MINUTES at 15 pounds pressure. Cool canner at once. Chill. 12-14 servings.
Chocolate Custard: Scald milk with 3 squares chocolate, grated. Follow vanilla custard directions.
Coconut Custard: Sprinkle 3 tablespoons coconut over top of each vanilla custard before cooking.
34
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ENGLISH PLUM PUDDING
1
1
cup sifted all purpose flour
teaspoon baking powder
teaspoon salt
teaspoon allspice
teaspoon cinnamon
teaspoon nutmeg
teaspoon ground cloves
cup raisins
½
½
1
cup currants
cup chopped nuts
egg
cup sugar
cup ground suet
cup milk
½
½
½
½
¼
½
½
½
1
⁄
3
3
quarts water
Sift flour with baking powder, salt, and spices. Add fruits and nuts. Beat egg; add sugar, suet, and milk. Combine liquid and dry ingredi-
ents; mix well. Pour into buttered 1-quart mold. Cover mold firmly with aluminum foil. Place water, cooking rack, and mold in canner.
Close cover securely. Allow steam to flow from vent pipe 20 minutes. Place pressure regulator on vent pipe and cook 50 minutes at 10
pounds pressure. Let pressure drop of its own accord.
BREAD PUDDING
4
4
½
1
1
2
cups cubed dry bread
cups hot milk
teaspoon salt
cup brown sugar
teaspoon cinnamon
tablespoons butter
1
1
4
1
1
cup raisins
cup chopped nuts
eggs
teaspoon vanilla
quart water
Combine bread, hot milk, salt, brown sugar, cinnamon, butter, raisins, nuts, eggs, and vanilla. Turn into a buttered bowl that may be set
loosely in canner. Cover bowl firmly with aluminum foil. Place water, cooking rack, and bowl 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. 12 servings.
RICE PUDDING
1
4
quart milk
eggs, slightly beaten
cup sugar
4
1
2
cups cooked rice
teaspoon vanilla
cups water
2
⁄
3
1
teaspoon salt
Scald milk and cool slightly. Combine eggs, sugar, and salt. Add milk slowly, stirring constantly. Add rice and vanilla. Pour into indi-
vidual custard cups and cover firmly with aluminum foil. Place water, cooking rack, and custard cups in canner. Close cover securely.
Place pressure regulator on vent pipe and COOK 3 MINUTES at 15 pounds pressure. Cool canner at once. Stir gently before chilling.
12-14 servings.
Fruit and Nut Rice Pudding: Substitute brown sugar for white and add 1 cup raisins or dates and 1 cup walnuts to above recipe.
BROWN BREAD
2
2
2
2
2
cups graham flour
cups corn meal
cups rye meal
teaspoons salt
teaspoons soda
1½ cups light molasses
4
2
3
cups milk, sweet or sour
cups raisins
quarts water
Mix all dry ingredients. Add molasses, milk, and raisins. Beat well. Pour into 6 buttered molds (pint size). Cover firmly with aluminum
foil. Place water, cooking rack, and molds in canner. Close cover securely. Allow steam to flow from vent pipe 20 minutes. Place pressure
regulator on vent pipe and COOK 25 MINUTES at 10 pounds pressure. Let pressure drop of its own accord.
WHITE FRUIT CAKE
1¼ cups canned pineapple tidbits
2
½
1
1
5
cups chopped walnuts
cup flour
cup shortening
cup sugar
2
⁄
⁄
cup chopped citron
3
2
cup shredded lemon peel
cup chopped candied cherries
cup chopped dates
cup shredded orange peel
cup chopped dried apricots
cup chopped figs
3
½
¾
eggs
2
⁄
3
1½ cups flour
teaspoon salt
1½ teaspoons baking powder
1
½
1
1½ cups white raisins
cup shredded coconut
¼
3
cup pineapple juice
quarts water
½
Drain pineapple, saving juice. Dredge fruits and nuts with ½ cup flour. Cream shortening and sugar. Add eggs, one at a time, beat-
ing mixture well after each addition. Sift flour, salt, and baking powder. Add alternately with pineapple juice. Pour over floured fruit
and nuts; mix until well blended. Pour into 5 buttered molds (pint size). Cover firmly with aluminum foil. Place water, cooking rack,
and molds in canner. Close cover securely. Allow steam to flow from vent pipe 20 minutes. Place pressure regulator on vent pipe and
COOK 60 MINUTES at 10 pounds pressure. Let pressure drop of its own accord.
35
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ReCiPe index
PRESSURE CANNING RECIPES
POULTRY . . . . . . . . . . . . . . . . . . . . . . . . . 16
Cut-Up . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Rabbit. . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
VEGETABLES (Cont.)
FRUITS AND TOMATOES . . . . . . . . . . . . 9
Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Applesauce. . . . . . . . . . . . . . . . . . . . . . . . . 9
Apricots . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Cherries . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Peaches . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Pears. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Plums . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Rhubarb . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . 11
Tomato Juice . . . . . . . . . . . . . . . . . . . . . . 11
Tomato Sauce. . . . . . . . . . . . . . . . . . . . . . 11
Salsa. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Beans—Fresh Lima . . . . . . . . . . . . . . . . . 13
Beans—Green, Wax, Italian. . . . . . . . . . . 13
Beets. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Carrots . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Corn—Whole Kernel. . . . . . . . . . . . . . . . 13
Greens . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Mushrooms . . . . . . . . . . . . . . . . . . . . . . . 14
Okra . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Peas—Green . . . . . . . . . . . . . . . . . . . . . . 14
Peppers—Hot or Sweet . . . . . . . . . . . . . . 14
Potatoes—Sweet . . . . . . . . . . . . . . . . . . . 14
Potatoes—White . . . . . . . . . . . . . . . . . . . 14
Pumpkin and Winter Squash . . . . . . . . . . 15
FISH AND SEAFOOD . . . . . . . . . . . . . . . 17
Clams . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Crab . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Fish (General Method). . . . . . . . . . . . . . . 17
Tuna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
SOUPS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Beef Stock . . . . . . . . . . . . . . . . . . . . . . . . 18
Chicken Stock . . . . . . . . . . . . . . . . . . . . . 18
MEAT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Cut-Up . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Ground . . . . . . . . . . . . . . . . . . . . . . . . . . 16
VEGETABLES . . . . . . . . . . . . . . . . . . . . . 12
Asparagus. . . . . . . . . . . . . . . . . . . . . . . . . 12
Beans or Peas—Dry. . . . . . . . . . . . . . . . . 12
BOILING WATER CANNING RECIPES
Apple Butter. . . . . . . . . . . . . . . . . . . . . . . 20
Bread and Butter Pickles . . . . . . . . . . . . . 20
Dill Pickles. . . . . . . . . . . . . . . . . . . . . . . . 20
Raspberry Jam . . . . . . . . . . . . . . . . . . . . . 20
Zesty Salsa . . . . . . . . . . . . . . . . . . . . . . . . 21
PRESSURE COOKING RECIPES
MEAT RECIPES . . . . . . . . . . . . . . . . . . . . 24
Beef Recipes . . . . . . . . . . . . . . . . . . . . . . 24
Braised Beef. . . . . . . . . . . . . . . . . . . . . . . 24
Corned Beef . . . . . . . . . . . . . . . . . . . . . . . 25
Italian Beef. . . . . . . . . . . . . . . . . . . . . . . . 24
Pot Roast . . . . . . . . . . . . . . . . . . . . . . . . . 24
Short Ribs. . . . . . . . . . . . . . . . . . . . . . . . . 25
Swiss Steak . . . . . . . . . . . . . . . . . . . . . . . 25
MEAT RECIPES (Cont.)
POULTRY RECIPES . . . . . . . . . . . . . . . . 31
Chicken, Braised Whole . . . . . . . . . . . . . 31
Chicken and Dumplings. . . . . . . . . . . . . . 32
Chicken Imperial . . . . . . . . . . . . . . . . . . . 32
Chicken Marengo. . . . . . . . . . . . . . . . . . . 32
Cornish Hens in White Wine . . . . . . . . . . 32
Florida Duck . . . . . . . . . . . . . . . . . . . . . . 33
Hunter’s Turkey . . . . . . . . . . . . . . . . . . . . 32
Veal Recipes . . . . . . . . . . . . . . . . . . . . . . 27
Braised Veal . . . . . . . . . . . . . . . . . . . . . . . 27
Gourmet Veal Steak . . . . . . . . . . . . . . . . . 27
Roast Veal. . . . . . . . . . . . . . . . . . . . . . . . . 27
Tangy Veal Chops . . . . . . . . . . . . . . . . . . 27
ENTREE RECIPES. . . . . . . . . . . . . . . . . . 28
Beef Goulash . . . . . . . . . . . . . . . . . . . . . . 28
Beef Stew. . . . . . . . . . . . . . . . . . . . . . . . . 29
Boston Baked Beans . . . . . . . . . . . . . . . . 30
Chili Con Carne . . . . . . . . . . . . . . . . . . . . 29
Chop Suey . . . . . . . . . . . . . . . . . . . . . . . . 30
Lamb Stew . . . . . . . . . . . . . . . . . . . . . . . . 30
Lima Bean Pot . . . . . . . . . . . . . . . . . . . . . 31
Lima Beans with Bacon. . . . . . . . . . . . . . 30
Meat Cabbage Rolls. . . . . . . . . . . . . . . . . 28
New England Boiled Dinner . . . . . . . . . . 30
Pork Chops with Vegetables. . . . . . . . . . . 29
Pork Hocks with Sauerkraut
SOUP RECIPES. . . . . . . . . . . . . . . . . . . . . 33
Brown Beef Stock . . . . . . . . . . . . . . . . . . 34
Chicken Stock . . . . . . . . . . . . . . . . . . . . . 33
Clam Chowder . . . . . . . . . . . . . . . . . . . . . 34
Navy Bean . . . . . . . . . . . . . . . . . . . . . . . . 33
Vegetable . . . . . . . . . . . . . . . . . . . . . . . . . 33
Ham Recipes. . . . . . . . . . . . . . . . . . . . . . 25
Boiled Ham . . . . . . . . . . . . . . . . . . . . . . . 25
Ham Slices . . . . . . . . . . . . . . . . . . . . . . . . 25
Virginia Ham . . . . . . . . . . . . . . . . . . . . . . 25
Pork Recipes. . . . . . . . . . . . . . . . . . . . . . 25
Breaded Pork Chops . . . . . . . . . . . . . . . . 26
Lemon Pork Chops . . . . . . . . . . . . . . . . . 26
Roast . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Spareribs with Barbecue Sauce . . . . . . . . 26
DESSERT RECIPES. . . . . . . . . . . . . . . . . 34
Bread Pudding . . . . . . . . . . . . . . . . . . . . . 35
Brown Betty. . . . . . . . . . . . . . . . . . . . . . . 34
Brown Bread . . . . . . . . . . . . . . . . . . . . . . 35
Custards . . . . . . . . . . . . . . . . . . . . . . . . . . 34
English Plum Pudding . . . . . . . . . . . . . . . 35
Rice Pudding . . . . . . . . . . . . . . . . . . . . . . 35
White Fruit Cake . . . . . . . . . . . . . . . . . . . 35
and Potatoes . . . . . . . . . . . . . . . . . . . . . 29
Shrimp Jambalaya . . . . . . . . . . . . . . . . . . 31
Spaghetti Meat Sauce. . . . . . . . . . . . . . . . 28
Spareribs and Sauerkraut . . . . . . . . . . . . . 29
Lamb Recipes . . . . . . . . . . . . . . . . . . . . . 26
Chinese Pineapple Lamb . . . . . . . . . . . . . 26
Leg of Lamb. . . . . . . . . . . . . . . . . . . . . . . 26
36
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seRViCe and PaRTs infoRMaTion
If you have any questions regarding the operation of your Presto cooker or need parts for your cooker, contact us by any of these
methods:
• Call 1-800-877-0441 weekdays 8:00 AM to 4:30 PM (Central Time)
• Write: NATIONAL PRESTO INDUSTRIES, INC.
Consumer Service Department
3925 N. Hastings Way, Eau Claire, WI 54703-3703
Inquiries will be answered promptly by telephone, letter, or email. When writing, please include a phone number and a time when you
can be reached during weekdays, if possible.
When contacting the consumer service department or when ordering replacement parts, please specify the model number and
date code found stamped on the side of the canner body.
Any maintenance required for this canner, other than that described in the Care and Maintenance section of this book (pages 7 and
8), should be performed by our Factory Service Department. Be sure to indicate date of purchase and a description of the problem when
sending a canner for repair. Send canners for repair to:
CANTON SALES AND STORAGE
Presto Factory Service Department
555 Matthews Drive, Canton, MS 39046-0529
The Presto Factory Service Department is equipped to service all PRESTO appliances and supply genuine PRESTO parts. Genuine
PRESTO replacement parts are manufactured to the same exacting quality standards as PRESTO canners and are engineered specifi-
cally to function properly with its canners. Presto can only guarantee the quality and performance of genuine PRESTO parts. “Look-
alikes” might not be of the same quality or function in the same manner. To ensure that you are buying genuine PRESTO replacement
parts, look for the PRESTO trademark.
PRESTO canner replacement parts are available at Presto Authorized Service Stations and may also be available at hardware stores and
PRESTO LIMITED WARRANTY
This quality PRESTO appliance is designed and built to provide many years of satisfactory
performance under normal household use. Presto pledges to the original owner that should
there be any defects in material or workmanship during the first twelve (12) years after
purchase, we will repair or replace it at our option. Our pledge does not apply to normal
wear and tear including scratches, dulling of the polish, or staining; the repair or replace-
ment of moving and/or perishable parts such as the sealing ring, dial gauge, overpressure
plug, or air vent cover lock gasket; or for any damage caused by shipping. To obtain service
under the warranty, return this PRESTO product, shipping prepaid to the PRESTO Fac-
tory Service Department. California residents may deliver this PRESTO product to their
nearest PRESTO Authorized Service Station. When returning a product, please include a
description of the defect and indicate the date the appliance was purchased.
We want you to obtain maximum enjoyment from using this PRESTO appliance and ask
that you read and follow the instructions enclosed. Failure to follow instructions, damage
caused by improper replacement parts, abuse or misuse (including overheating and boiling
the unit dry) will void this pledge. This warranty gives you specific legal rights, and you
may also have other rights which vary from state to state. This is Presto’s personal pledge
to you and is being made in place of all other express or implied warranties.
NATIONAL PRESTO INDUSTRIES, INC.
Eau Claire, Wisconsin 54703-3703
U.S. Patent No. 4,162,741
Form 72-719A
37
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