How To Can Foods Using Boiling Water Method - Presto 01781 Instructions And Recipes Manual

 Discoloration of peaches and pears on the top of the jar is often
due to enzyme activity which means that the processing time was
not long enough or the temperature not high enough to render
enzymes inactive.
 Fruit which has been canned without sugar will often turn brown
when exposed to air just as fresh fruit does.
 The diameter of Mason jars may vary from one manufacturer to
another. Before filling Mason jars, test load your canner. It may be
necessary to double-deck pint and ½ pint jars to reach the maxi-
mum capacity of your canner as shown in the chart on page 9. It
is recommended that you stagger the jars by placing one jar on
top of two. Jars may touch. The canning rack which accompanied
your Pressure Canner must be placed on the bottom of the canner
to prevent jar breakage. Although it is not necessary to use a rack
between layers of jars, if you wish to do so, a rack can be ordered
from the Presto Consumer Service Department. See page 77 for
address.
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HoW To Can foods usinG
boilinG WaTeR MeTHod
Note: Your 16-quart canner can be used as a boiling water canner
for ½ pint and pint jars only . It is not tall enough to allow adequate
space for quart jars .
1. Place cooking/canning rack on bottom of canner. Fill canner halfway
with water.
2. Preheat water to 140°F for raw-packed foods and to 180°F for
hot-packed foods.
3. Remove overpressure plug and pressure regulator from canner cover
and set aside.
4. Use jar lifter to place filled jars, with lids and bands fastened
according to manufacturer's directions, on cooking/canning rack
in canner.
5. Check water level. Add more boiling water, if needed, so the water
level is at least 1 inch above jar tops.
6. Turn heat to its highest setting until water boils vigorously.
7. Look through the vent pipe on the canner cover to be certain it is
open before placing cover on canner. To clean the vent pipe, draw
a pipe cleaner or small brush through the openings; see page 11.
8. Place cover on canner, aligning the V mark on the cover with the
mark on the body handle and lock securely by turning in the
direction indicated to close the cover (clockwise). Cover handles
must be centered over body handles . Do not force beyond this
position .
9. Set a timer for the minutes required for processing the food based
on tested canning recipe.
10. Lower the heat setting to maintain a gentle boil throughout
processing.
11. Add more boiling water, if needed, to keep the water level above
the jars.
12. When jars have been processed for the recommended time, turn off
the heat and remove the canner cover.
13. Using jar lifter, remove jars and place them on a towel, leaving at
least 1-inch spaces between jars during cooling.
14. Allow jars to cool naturally 12 to 24 hours before checking for a
seal. Do not retighten bands.
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