Important Safety Information - Presto 01781 Instruction Manual

Pressure canner and cooker

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Instructions and recipes manual (41 pages)

Table of Contents

4. Place cover on canner, aligning the V mark on the cover with the

down on the cover handles to compress the sealing ring and turn the cover in the direction indicated to

close (clockwise) until cover handles are above body handles. Do not rotate the cover beyond this point.

5. Place pressure regulator on vent pipe. Using a high heat setting on your stove, heat the canner until the

pressure regulator begins to rock.

6. Cooking time begins when the 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 pressure dial gauge, lower heat to maintain a

slow, steady rocking motion of the pressure regulator and cook at this pressure.

7. Cook for the length of time specified in the recipe or cooking chart. When the cooking time is complete, turn off the gas burner or

remove the canner from the electric burner. NOTICE: Lift the pressure canner to remove it from the burner. Sliding cookware can

leave scratches on the stovetop.

8. Reduce pressure according to recipe.

If the recipe states "let pressure drop of its own accord," set the canner aside to cool until pressure is completely reduced.

If the recipe states "cool canner at once," cool the pressure canner under a running water faucet or pour cold water over it.

NOTICE: Do not set hot canner directly on bottom of a molded sink as it could damage the sink. Instead, place canner on a cooling

rack in sink.

Pressure is completely reduced when the air vent/cover lock has dropped. Do not use the pressure dial gauge as an indicator of when

pressure is completely reduced. If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure

canner. Continue to cool until the air vent/cover lock drops.

9. After pressure has been completely reduced, remove pressure regulator. Always remove the regulator before opening the cover.

10. To open the cover, turn it counterclockwise until the

the cover toward you to keep any steam away from you. CAUTION! If the cover turns hard, there may still be some pressure in the

canner. Do not force the cover off. Cool the canner until the body is cool enough for the cover to be removed easily.

11. Remove food and serve.

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 pressure 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, the

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 above the

½ fill line. For other foods, never fill the canner above the ⅔ fill line.

For your convenience, both the ⅔ and ½ full levels are marked by indentations on the side of

the pressure canner body (Fig. Q). The top marking indicates the ⅔ full level and the middle

marking the ½ full level. (The lowest marking is the 3-quart water level marking used for

pressure canning.) In addition, in each section of the recipes you will find instructions on

the maximum fill level for each type of food.

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.

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 function

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 in Fig. F on page 5, and clean the vent pipe nut as shown in Fig. G.

4. Always fully close the pressure canner. The canner is fully closed when the cover handles are 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 above the body

handles. Do not turn past handle alignment.

mark on the body handle aligns with the V mark on the cover. Then, lift