How To Pressure Cook Foods In Your Pressure Canner - Presto 01781 Instruction Manual

Use Jonathan, Winesap, Stayman, Golden Delicious, McIntosh, or other tasty apple varieties for good results.
8 pounds apples
2 cups apple cider
2 cups vinegar
2¼ cups white sugar
Wash apples. Remove the stems, quarter, and core fruit. Cook apples slowly in apple cider and vinegar until soft. Press fruit through a
colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently. To test for doneness, remove a spoonful and
hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter
is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is
ready for canning. Ladle hot butter into hot jars, leaving ¼-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Process half-pints and pints 5 minutes.
Yield: 8–9 pints
Apple Butter recipe adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised
2009. National Center for Home Food Preservation.
1 cup cooked red-stalked rhubarb (about 1 pound
rhubarb and ¼ cup water)
2½ cups crushed strawberries (about 1½ quarts)
To prepare fruit: Wash rhubarb and slice thin or chop; do not peel. Add water, cover, and simmer until rhubarb is tender, about 1 minute.
Sort and wash fully ripe strawberries; remove stems and caps. Crush berries.
To make jam: Measure the prepared rhubarb and strawberries into a large pot. Add sugar and stir well. Place on high heat and, stirring
constantly, bring quickly to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat
and stir in pectin. Skim foam, if necessary. Immediately ladle hot jam into hot jars, leaving ¼-inch headspace. Remove air bubbles.
Prepare jar rims. Adjust two-piece lids. Process half-pints and pints 5 minutes.
Yield: 7–8 half-pints
5 cups grape juice (about 3½ pounds grapes and
about 1 cup water)
To prepare juice: Sort, wash, and remove stems from fully ripe grapes. In a large pot, crush about 3½ pounds of grapes and add just
enough water to cover grapes, about 1 cup. Cover and bring to boil on high heat. Reduce heat and simmer for 10 minutes. Pour contents
of pot into a damp jelly bag and suspend the bag to drain the juice into a large bowl. Allow juice to drain undisturbed overnight in a cool
place. Strain through two thicknesses of damp cheesecloth to remove any crystals that have formed.
To make jelly: In a large pot combine juice and pectin; stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling
boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute. Remove from
heat; skim off foam quickly. Immediately ladle hot jelly into hot jars, leaving ¼-inch headspace. Remove air bubbles. Prepare jar rims.
Adjust two-piece lids. Process half-pints and pints 5 minutes.
Yield: 8 half-pints
Rhubarb Strawberry Jam and Grape Jelly adapted from "How to Make Jellies, Jams, and Preserves at Home," Home and Garden Bulletin
No. 56. Extension Service, United States Department of Agriculture. National Center for Home Preservation, June 2005.
For boiling water canning information for fruits and tomatoes, refer to pages 8–13.

HOW TO PRESSURE COOK FOODS IN YOUR PRESSURE CANNER

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 parts diagrams on pages 2–3.
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 broth, juice, or wine.
2. Place the cooking rack into the canner, if called for in the recipe (see helpful hints on page 22 for guidance
on when to use).
3. Important: Look through the vent pipe to make certain that it is clear (Fig. O) before closing the cover.
See safety information on page 21.
APPLE BUTTER ♦
RHUBARB STRAWBERRY JAM ♦
GRAPE JELLY ♦
20
2½ cups packed brown sugar
2 tablespoons ground cinnamon
1 tablespoon ground cloves
6½ cups sugar
1 pouch liquid pectin
1 package powdered pectin
7 cups sugar
Fig. O