Pressure Canning Poultry; Pressure Canning Fish And Seafood - Presto 01781 Instruction Manual

Pressure canner and cooker

Instructions and recipes manual (41 pages)

Table of Contents

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 1¼-inches 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 cloudiness in bottom of jar. Use

½ teaspoon salt to each pint, 1 teaspoon to each quart.

Follow step-by-step directions beginning on page 4 for canning procedure. Process poultry according to the recipes below.

CANNING RECIPES: POULTRY

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

Hot Pack: Boil, steam, or bake meat until about two-thirds done. Fill jars with pieces and hot broth, leaving 1¼-inches headspace.

Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Raw Pack: Fill jars loosely with raw meat pieces, leaving 1¼-inches headspace. DO NOT ADD LIQUID. Remove air bubbles. Prepare

jar rims. Adjust two-piece lids.

Process at 11 pounds pressure

Pints

Quarts

For processing above 2,000 feet altitude, see chart on page 16 for recommended pounds of pressure.

Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart. Rinse. Use preparation procedures and processing times

for poultry, omitting salt.

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 4 for canning procedure. Process fish and seafood according to the following recipes.

CANNING RECIPES: FISH AND SEAFOOD

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

Hot Pack: Steam 5 minutes and open. Remove clam meat. Collect and save clam juice. Wash clam meat in salted water using 1 tea-

spoon of salt for each quart of water. Rinse. In a pot, 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. Add hot clam juice and boiling water, if

needed, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Process at 11 pounds pressure, half-pints 60 minutes and pints 70 minutes. For processing above 2,000 feet altitude, see chart on page

16 for recommended pounds of pressure.

For all fish except tuna. Clean fish thoroughly; fillet large fish or leave small pan fish whole. Cut into container length pieces. Add ½

teaspoon canning salt to each pint jar, if desired. Pack with skin side of fish to the outside of the Mason jar, leaving 1-inch headspace.

DO NOT ADD LIQUID. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.

Process at 11 pounds pressure, pints 100 minutes. For processing above 2,000 feet altitude, see chart on page 16 for recommended

pounds of pressure.