Before Using The Canner For The First Time; Canning Basics - Presto 01784 Instructions And Recipes Manual

BEFORE USING THE CAN NER FOR THE FIRST TIME
1 . Remove the sealing ring by simply pulling it from the sealing ring groove .
2 . Wash the cover, body, and sealing ring with hot, soapy water to remove any manufacturing oils . Rinse all parts with warm water and dry .
3 . Replace the sealing ring in the sealing ring groove, making certain to fit the ring under the stop tab located on the inside rim of the
cover (Fig . A) .
4 . The sealing ring is prelubricated . The cover should open and close
easily when following the instructions on page 6, step 9 . If necessary,
to help make the cover easier to open and close, a very light coating
of vegetable oil may be applied to the sealing ring and underside of
the body lugs (Fig . B) .
5 . Check the air vent/cover lock in the canner cover to be sure the two
pieces are screwed together securely. If loose, tighten with fingers
until a point of resistance is met (finger tight). See page 9.
6 . Attach the dial gauge to the canner cover by first removing the nut,
metal washer, and white compression gasket from the threaded end
of the dial gauge . Then, turn the cover upside down . Starting from
the bottom, insert the threaded end of the dial gauge up through the
hole in the center of the cover until the metal base rests on the cover .
While holding the dial gauge in place, position the gasket (the gasket
should rest within the cover hole), metal washer, and then the nut on the threaded end of the
gauge (Fig. C). Tighten with fingers.
IMPORTANT: The dial gauge is a delicate instrument which must be handled with care . Do
not submerse cover or let gauge come in contact with any liquid . Do not store the dial gauge at
temperatures below freezing .
HELPFUL HINT: To help yourself understand the operation of the pressure canner, pour 4 cups
of water into the canner and follow the step-by-step instructions beginning with step 7 on page 6 .
For actual usage of the canner, follow the complete instructions beginning on page 6 for pressure
canning and on page 23 for pressure cooking .
NOTICE: This pressure canner is not intended for use as a sterilizer for mushroom substrate or
spawn or any aspect of mushroom growing . Doing so may damage the canner . Use this product
only as instructed .
INTRODUCTION
The key to successful canning is to understand the acidity and spoilage factor of the food you wish to can, as well as the acceptable
canning methods to process those foods . There are invisible microorganisms present all around us . Fruits, vegetables, and meat contain
these microorganisms naturally and yet they are not a problem unless food is left to sit for extended periods of time, causing food spoilage .
This is nature's way of telling us when food is no longer fit to eat.
There are four basic agents of food spoilage—enzymes, mold, yeast, and bacteria . Canning interrupts the natural spoilage cycle so food
can be preserved safely . Molds, yeast, and enzymes are destroyed at temperatures below 212°F, the temperature at which water boils
(except in mountainous regions). Therefore, boiling water processing is sufficient to destroy those agents.
Foods naturally high in acid and acidified foods having a pH of 4.6 or less may be safely processed using the boiling water method.
Step-by-step instructions for the boiling water method begin on page 20.
Bacteria, however, are not as easily destroyed . The bacteria Clostridium botulinum produces a spore that makes a poisonous toxin which
causes botulism . This spore is not destroyed at 212°F . In addition, the bacteria thrive on low-acid foods in the absence of air . According
to the USDA, pressure canning is the only safe method of processing low-acid foods (vegetables, meats, poultry, fish, and seafood).
In pressure canning, some of the water in the pressure canner is converted to steam, which creates pressure within the canner . As pressure
increases, temperature increases: 5 pounds pressure—228°F, 10 pounds pressure—240°F, 15 pounds pressure—250°F . This pressurized
heat destroys the potentially harmful bacterial spores . Step-by-step instructions for the pressure canning method begin on page 6.

CANNING BASICS

4
Cover
Fig. B
Body Lug
Apply
Vegetable Oil
Here
Stop Tab
Fig. A
Apply
Vegetable Oil
Here
Sealing Ring in
Sealing Ring Groove
Nut
Cover
Metal Washer
Metal
White
Base
Compression
Gasket
Fig. C