Canning Fruits - Presto 01781 Instruction Manual

• To reassemble the air vent/cover lock, place the small gasket over the threaded shaft of the cup portion. Reinsert the cup portion by
pushing the threaded shaft through the air vent/cover lock opening from the underside of the cover (Fig. N). Screw the pin portion
clockwise onto the threaded shaft until it is finger tight. Do not use a wrench to tighten the air vent/cover lock. Overtightening may
cause the rubber gasket to wrinkle which will result in the canner not sealing. When the air vent/cover lock is properly installed, the
word (TOP) will be visible on the air vent/cover lock when viewing the outside of the cover (see Fig. J, page 5).
Steam Leakage
• 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 canning or cooking 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, step
7). Clean the air vent/cover lock occasionally to assure that it operates correctly (see page 7). Replace the small gasket if cracked
or nicked.
• A small amount of steam or moisture may be visible around the overpressure plug when canning or cooking begins. This will stop
when the overpressure plug seals. If leakage continues, clean, reposition, 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 33).
Fruits may be safely processed using the boiling water method. However, some people may prefer to use the pressure canning method.
Select firm, fully-ripened but not soft fruit. Do not can overripe foods. Some fruits (apples, apricots, nectarines, peaches, and pears) tend
to darken while they are being prepared. To prevent the darkening, place fruit in a solution of 3 grams (3,000 milligrams) ascorbic acid
to 1 gallon of cold water. Ascorbic acid is available in different forms:
Pure Powdered Form: Use 1 teaspoon of pure powder, which weighs about 3 grams, per gallon of water.
Vitamin C Tablets: Buy 500 milligram tablets. Crush and dissolve 6 tablets per gallon of water.
Commercially Prepared Mixes of Ascorbic and Citric Acid: Available under different brand names. Use according to manu-
facturer directions found on the package.
Although fruit has better color, shape, and flavor when it is canned with sugar, it may be canned unsweetened if desired. Sugar is used for
flavor only. It is not used in a high enough concentration to act as a preservative. 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. If you wish to use sugar substitutes, follow package instructions.
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.
Use the syrup chart below as a guideline for preparing syrup needed for your canning recipe. Syrup recipe may be doubled or tripled
depending on the packing method and amount of fruit being canned at one time. Keep syrup hot while preparing fruit.
Syrup Sugar per Quart of Liquid
Very Light
Light
Heat water and sugar together. Bring to a boil and pour over raw fruit in jars to within ½-inch of top of jar. If using a hot pack rather
than a raw pack, bring water and sugar to a boil, add fruit, reheat to boiling, and fill jars immediately to within ½-inch of top of jar. For
instructions on boiling water canning, refer to pages 18–19.
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/Pressure Chart: Pressure Canning Fruits
Altitude
2,001–4,000 ft.
4,001–6,000 ft.
6,001–8,000 ft.
Yield of Syrup
½ cup
1 cup
Pounds of Pressure for Pints and Quarts
7 pounds
8 pounds
9 pounds

CANNING FRUITS

Syrups for Canning Fruits
Syrup
4½ cups Medium
4¾ cups Heavy
Altitude Chart: Boiling Water Canning Fruits
Altitude
1,001–3,000 ft.
3,001–6,000 ft.
6,001–8,000 ft.
8
Sugar per Quart of Liquid Yield of Syrup
1¾ cups
2¾ cups
Processing Time for Pints and Quarts
increase processing time 5 minutes
increase processing time 10 minutes
increase processing time 15 minutes
5 cups
5⅓ cups