Pressure Canning Vegetables - Presto 01781 Instruction Manual

Pressure canner and cooker

Instructions and recipes manual (41 pages)

Table of Contents

sugar, spices, and salt. Bring to a boil. Simmer, uncovered, until thick enough for serving. At this time the initial volume will have been

reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims.

Adjust two-piece lids.

Yield: About 9 pints.

Pressure canning: Process at 11 pounds pressure, pints 60 minutes and quarts 70 minutes. For processing above 2,000 feet altitude, see

chart on page 11 for recommended pressure.

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 hot pack vegetables, precook in boiling water until heated through. Pack precooked 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.

To raw pack vegetables, simply place the prepared vegetables into clean, hot Mason jars and cover with boiling water.

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 4 for canning procedure. Process specific vegetables according to the recipes on the following pages.

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 chart below.

CANNING RECIPES: VEGETABLES

Wash and drain asparagus. Remove tough ends and scales. Rinse. Leave asparagus whole or cut into pieces.

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.

Raw Pack: Pack raw asparagus tightly in clean, hot Mason jars, leaving 1-inch headspace.

Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece 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.

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 12–18 hours in a cool place. Then drain.

♦ Cover beans with boiling water in a pot. 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 boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar

rims. Adjust two-piece 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.