Introduction To Your Presto ® Digital Canner; Canning Basics - Presto precise Instructions And Recipes Manual

3. Remove the sealing ring from the sealing ring frame. Wash the sealing ring, sealing ring frame, vent
filter, cooking rack, and removable pot in warm, soapy water. Rinse and dry thoroughly. Only the
removable pot is dishwasher safe.
4. Clean the canner cover with a damp, soapy cloth. Do NOT immerse the canner cover in water.
CAUTION! To prevent electrical shock, never pour water into the canner body or immerse it or the
power cord in water. Always be sure the pot is COMPLETELY DRY before placing it back in the
canner body.
5. After cleaning, reassemble the cover. When reattaching the vent filter, be sure to place it over all 3
clips (Fig. G). Then push it in place. You will hear a snap when it is in the proper position.
It should fit tightly.
6. Place the sealing ring back onto the sealing ring frame, making sure the sealing ring is
positioned correctly on the metal frame; the circular frame must be completely inserted
in the inner sealing ring groove (Fig. H). If any portion of the frame is outside the inner
groove, the pressure canner may not seal.
7. Reattach the frame to the cover by fitting the grommet over the cover post (Fig. E, page 3).
Rotate the frame so the bars do not interfere with the positioning tab (Fig. G). Then push
the frame down until it is securely positioned in the cover.
INTRODUCTION TO YOUR PRESTO
The Presto Electric Digital Canner is a pressure canner and boiling water canner in one. Use the control knob to set the desired
®
canning method. The LED display icons will then guide you through each step of the process.
Each time you use the canner, complete the preparation steps on page 6. Then follow the instructions for Pressure Canning on pages 7
and 8 and for Boiling Water Canning on pages 17 and 18.
There is no altitude adjustment necessary when pressure canning; however, when using the boiling water canning method, you must
increase the processing time. Refer to the altitude chart on page 19 for recommended times.
*It will be necessary to double-deck half-pint jars to achieve the maximum jar capacity. To double-deck,
stagger the jars by placing one jar on top of two. Jars may touch (Fig. I).

CANNING BASICS

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.
DIGITAL CANNER
®
Presto
Maximum Mason Jar Capacity
PRESSURE CANNING
Regular mouth Wide mouth
10 half-pints 14 half-pints*
8 pints 7 pints
5 quarts 4 quarts
® 12-quart Electric Digital Canner
BOILING WATER CANNING
Regular mouth
10 half-pints
8 pints
Pints and half-pints only for boiling water canning.
4
Circular frame correctly positioned
in inner sealing ring groove
Fig. H
Wide mouth
7 half-pints
7 pints
Overhead view of double-decked jars in canner
Fig. G
Clips
Positioning tab
Fig. I