Canning Fruits - Presto 01784 Instructions And Recipes Manual

Air Vent/Cover Lock
• The air vent/cover lock may be removed for occasional cleaning or for replacing the small gasket .
To remove the air vent/cover lock, grasp and securely hold the cup portion on the underside of the
cover with your fingers (Fig. N). Using the fingers of your other hand, turn the pin portion of the air
vent/cover lock on the top side of the cover counterclockwise until the pin is free of the cup portion .
Lift the pin out of the cover and remove the cup from under the cover . Carefully pull the small gasket
off the threaded shaft on the cup portion . Wash all parts in warm, soapy water . Use a soft cloth or
small nylon brush to clean the cover hole .
• 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 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 7) . Periodically check to make sure these two pieces are tight .
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 6, step 9) . Clean
the air vent/cover lock occasionally to assure that it operates correctly . 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 8) .
Do not operate your pressure canner with continual leakage . If the preceding steps do not correct the problem, contact the Presto Consumer
Service Department . See page 35 for contact information .
Fruits may be safely processed using the boiling water method (step-by-step instructions begin on page 20) . However, if desired, fruits
may also be processed using the pressure canning method .
Maintaining Color
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 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 manufacturer's
directions found on the package .
Canning Liquids
Although fruit has better color, shape, and flavor when it is canned with syrup, it may be canned in juices (such as apple, white grape,
or pineapple) or water .
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 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 .

CANNING FRUITS

9
Fig. N
Cover
Small
Cup
Gasket
Pin
Threaded
Shaft