Presto precise Instructions And Recipes Manual page 13

Trim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove soil. Wash in clean water.
Leave small mushrooms whole; cut larger ones in halves or quarters.
Hot Pack: Cover mushrooms with water and boil 5 minutes. Pack hot mushrooms in hot jars, leaving 1-inch headspace. For better
color, add ⅛ teaspoon of ascorbic acid per pint.
Add salt, if desired (page 11). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Clean jar rims. Position lids
and secure with bands.
Pressure canning: Process half-pints and pints 45 minutes.
Wash and trim young, tender okra pods. Remove stem, without cutting into pods if okra is to be canned whole. If desired, slice okra
into 1-inch pieces.
Hot Pack: Cover okra with hot water and boil 2 minutes. Pack hot okra in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 11). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Clean jar rims. Position lids
and secure with bands.
Pressure canning: Process pints 25 minutes and quarts 40 minutes.
Wash and shell young, tender freshly picked green peas. Rinse.
Hot Pack: Cover peas with boiling water and bring to a boil. Boil 2 minutes. Pack hot peas loosely in hot jars, leaving 1-inch
headspace. Do not shake or press down.
Raw Pack: Pack peas loosely in hot jars, leaving 1-inch headspace. Do not shake or press down.
Add salt, if desired (page 11). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Clean jar rims. Position lids
and secure with bands.
Pressure canning: Process pints and quarts 40 minutes.
Preparation of chile peppers: Cut two or four slits in each pepper and blister using one of the following methods:
Oven or broiler method: Place chile peppers in a 400°F oven or broiler for 6 to 8 minutes until skins blister.
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Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place chiles on wire mesh for several minutes
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until skins blister.
Allow peppers to cool. Place in a pan and cover with a damp cloth. After several minutes, peel peppers. Remove stems and seeds.
Preparation of other peppers: Remove stems and seeds; blanch 3 minutes.
Hot Pack: Small peppers may be left whole. Large peppers may be quartered. Pack peppers loosely in hot jars, leaving 1-inch
headspace.
Add salt, if desired (page 11). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Clean jar rims. Position lids
and secure with bands.
Pressure canning: Process pints 35 minutes.
Wash small to medium size sweet potatoes.
Hot Pack: Boil or steam sweet potatoes just until partially soft (15 to 20 minutes). Remove skins and cut into pieces of uniform size.
CAUTION! In accordance with USDA guidelines, do not mash or puree potatoes as processing time may not be adequate
for mashed or pureed product. Pack hot sweet potatoes in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 11). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Clean jar rims. Position lids
and secure with bands.
Pressure canning: Process pints 65 minutes and quarts 90 minutes.
MUSHROOMS
OKRA
PEAS—GREEN
PEPPERS—HOT OR SWEET
(including bell, chile, jalapeño, and pimiento)
POTATOES—SWEET
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