Presto Pressure Canner and cooker Operating Instructions And Recipes
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Presto Pressure Canner and cooker Operating Instructions And Recipes

23-quart induction compatible
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23-quart induction compatible
Pressure Canner
and cooker
• Designed for easy, confident home pressure canning. The only
method recommended safe for canning meats, vegetables,
poultry, and seafood.
• Doubles as a boiling water canner for fruits, jams, jellies, pickles,
and salsa.
• Works on gas, electric, smooth-top, and induction* ranges.
For more canning information and recipes, visit
www.GoPresto.com/recipes/canning
Instructions
©2019 National Presto Industries, Inc.
01785 4033-017A CUL English weighted gauge induction canner.indd 1
01785 4033-017A CUL English weighted gauge induction canner.indd 1
and Recipes
* May not work on all portable
induction ranges.
Form 4033-017A
12/13/19 10:34 AM
12/13/19 10:34 AM

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Summary of Contents for Presto Pressure Canner and cooker

  • Page 1 For more canning information and recipes, visit induction ranges. www.GoPresto.com/recipes/canning Instructions and Recipes ©2019 National Presto Industries, Inc. Form 4033-017A 01785 4033-017A CUL English weighted gauge induction canner.indd 1 01785 4033-017A CUL English weighted gauge induction canner.indd 1 12/13/19 10:34 AM...
  • Page 2 01785 4033-017A CUL English weighted gauge induction canner.indd 2 01785 4033-017A CUL English weighted gauge induction canner.indd 2 12/13/19 10:34 AM 12/13/19 10:34 AM...

  • Page 3: Table Of Contents

    TABLE OF CONTENTS Important Safeguards ..........4 Getting Acquainted .

  • Page 4: Important Safeguards

    This is a Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers. IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following: 1. Read all instructions. Improper use may result in bodily injury or property damage.
  • Page 5 It is recommended that the sealing ring and overpressure plug be replaced at least every 3 years. Use only genuine Presto ® replacement parts.

  • Page 6: Getting Acquainted

    Fig. A Œ  Œ Pressure regulator ‘  Vent pipe  Ž Air vent/cover lock Ž  Locking bracket (inside canner)  Sealing ring (in cover)  ‘ Overpressure plug ’ Canning/cooking rack “ Stainless steel clad base GETTING ACQUAINTED Your canner is a special, large capacity pressure vessel designed for home canning a wide variety of fruits, vegetables, meats, poultry, fish, and seafood.
  • Page 7 1. Pressure Regulator (3-piece) Fig. B Note: The pressure regulator (Fig. B) is packed in the top foam filler of the carton in a bag identified with the words “Pressure Regulator Enclosed.” The pressure regulator controls and maintains the correct pressure in the canner.
  • Page 8 5. Sealing Ring Fig. F The sealing ring (Fig. F) fits into the canner cover and forms a pressure-tight seal between the cover and body during canning and cooking. 6. Overpressure Plug The rubber overpressure plug (Fig. G) is located in the canner cover.

  • Page 9: Before Using The Canner For The First Time

    Use only genuine Presto replacement parts. These parts are available at most ® hardware stores or they can be ordered directly from Presto; see the “Consumer Service Information” on page 77. When ordering parts for your canner, please specify the 7-digit model number and 4- to 5-digit series number found stamped on the side of the canner body.

  • Page 10: Canning Basics

    CANNING BASICS 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.
  • Page 11 Although it is not necessary to use a canning rack between layers of jars, if you wish to do so, it can be ordered from the Presto Consumer Service Department (page 77).
  • Page 12 Measuring Headspace Headspace is the air space between the top of the food or its liquid and the lid. Leaving too much headspace can result in under-processing because it may take too long to release the air from the jar. Leaving too little headspace will trap food between the jar and the lid and may result in an inadequate seal.

  • Page 13: How To Pressure Can Foods

    Then, remove the screw band and gently try to lift the lid with your fingertips. If the center does not flex up and down and you cannot lift the lid off, the lid has a good seal. Detecting Spoilage If up-to-date instructions, processing times, and pressures are followed carefully, spoilage is uncommon.
  • Page 14 To avoid scratching the ceramic glass surface of the smooth-top or induction range, also check the bottom of the canner to be sure it is clean, free of debris, and does not have nicks or scratches. 3. Check Mason jars for nicks, cracks, and sharp edges. Check screw bands for dents or rust.
  • Page 15 If it is blocked, clean the vent pipe and vent pipe nut with a small brush or pipe cleaner (Fig. M and Fig. N). 8. Place the cover on the canner, aligning the V mark on the cover with the inverted V mark on the body handle (Fig.
  • Page 16 UNLOCKED (no LOCKED pressure) (pressure) Fig. Q The air vent/cover lock visually indicates the state of pressure in the canner. When it is in the up position, there is pressure in the canner; when it is in the down position, there is no pressure in the canner (Fig. Q). Continue heating the canner until the pressure regulator begins to rock.

  • Page 17: Troubleshooting

    CAUTION! If the cover seems to stick or is hard to turn, do not force it open. Sticking may indicate there is still pressure inside the canner. If in doubt about the pressure being completely reduced, let the canner stand until cool before removing the cover. 17.
  • Page 18 ♦ Liquid lost from jars during processing is caused by: (1) packing the jars too solidly or overfilling them; (2) an insufficient exhaust period; (3) air being exhausted too vigorously during the 10-minute venting period; (4) a variation or sudden reduction of pressure in the canner; or (5) failing to tighten the screw bands according to the manufacturer’s directions.

  • Page 19: Care And Maintenance

    ♦ Before replacing the sealing ring, clean the sealing ring groove with a brush, if necessary. * Cameo is a registered trademark of Armaly Sponge Company. Presto is not affiliated with Armaly Sponge Company. 01785 4033-017A CUL English weighted gauge induction canner.indd 19 01785 4033-017A CUL English weighted gauge induction canner.indd 19...
  • Page 20 ♦ If the overpressure plug is ever forced out of the cover due to excess pressure while cooking or canning, it is important to call the Presto Consumer Service Department at 1 800 877-0441 for assistance in determining why this happened.
  • Page 21 Screw the pin portion clockwise onto Fig. S the threaded shaft until it is fingertip tight. Do not use a wrench to tighten Threaded the air vent/cover lock. Over-tightening shaft may cause the rubber gasket to wrinkle, preventing the canner from sealing. When properly installed, the word TOP will be visible on the air vent/cover lock when viewing the outside of the...

  • Page 22: Canning Fruits

    When the cover is cool enough to touch, remove the overpressure plug and clean it, reposition it, or replace it (page 20). Do not operate your pressure canner with continual leakage. If the preceding steps do not correct the problem, contact the Presto Consumer Service Department (page 77). CANNING FRUITS Fruits may be safely processed using the boiling water method or the pressure canning method.
  • Page 23 The amount of sugar desirable to use in preparing the syrup will depend on 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.
  • Page 24 Canning Recipes: Fruits Apples Wash, peel, and core apples. Cut into ½-inch slices. Place apples in an ascorbic acid solution (page 22) to prevent darkening during preparation. Drain well. Hot Pack: Add apples and syrup (page 23), juice, or water to a large pot; bring to a boil.
  • Page 25 Apricots Wash well-ripened, firm apricots. If peeled apricots are desired, dip 1 minute in boiling water, then in cold water and peel. Cut apricots in half and remove pits. Place apricots in an ascorbic acid solution (page 22) to prevent darkening during preparation. Drain well. Hot Pack: Add apricots and syrup (page 23), juice, or water to a large pot;...
  • Page 26 Berries (except strawberries) Choose ripe, sweet berries with uniform colour. Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem if necessary. Hot Pack: Use this method for firmer berries such as blueberries, currants, elderberries, gooseberries, and huckleberries. Heat berries in a large pot with boiling water for 30 seconds and drain.
  • Page 27 cherries and cooking liquid in hot jars, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. Pressure canning: Process at 34 kPa (5 psi), 500 ml jars for 8 minutes and 1 litre jars for 10 minutes. When processing at an altitude of 305 metres or above, process at 69 kPa (10 psi) for the same amount of time.
  • Page 28 Pears Wash pears. Peel, cut in half lengthwise, and core. Place pears in an ascorbic acid solution (page 22) to prevent darkening during preparation. Drain well. Hot Pack: Add pears and syrup (page 23), juice, or water to a large pot; bring to a boil.

  • Page 29: Canning Tomatoes And Tomato Products

    Rhubarb Trim off leaves. Wash stalks and cut into ½- to 1-inch pieces. Hot Pack: Add rhubarb and ½ cup sugar per quart of rhubarb to a large pot. Let stand until juice appears. Heat rhubarb slowly to boiling. Pack hot rhubarb in hot jars, leaving ½-inch headspace. Remove air bubbles.
  • Page 30 Altitude Adjustments The processing times for pressure canning given in the specific recipes are for altitudes of 304 metres or below. When processing at an altitude of 305 metres or above, process at 103 kPa (15 psi). The processing time is the same at all altitudes.
  • Page 31 Pack hot tomatoes in hot jars, leaving ½-inch headspace. Fill jars with hot cooking liquid, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. Raw Pack: Add bottled lemon juice or citric acid to hot jars (page 29). Add salt, if desired (page 29).
  • Page 32 Tomato Sauce Prepare and press as for making tomato juice. Heat in a large pot until sauce reaches desired consistency. Simmer until volume is reduced by about one-third for thin sauce or by one-half for thick sauce. Add bottled lemon juice or citric acid to hot jars (page 29). Add salt, if desired (page 29).
  • Page 33 Pressure canning: Process at 69 kPa (10 psi), 500 ml jars for 20 minutes and 1 litre jars for 25 minutes. When processing at an altitude of 305 metres or above, process at 103 kPa (15 psi) for the same amount of time. Spaghetti Sauce with Meat 30 pounds tomatoes 5 cloves garlic, minced...

  • Page 34: Pressure Canning Vegetables

    PRESSURE CANNING VEGETABLES Pressure canning is the only safe method for canning vegetables. Young, tender, fresh, and slightly immature vegetables are better for canning than those which are overripe. As a rule, vegetables are best when canned immediately after picking, since flavour decreases upon standing and often unpleasant colour changes take place.
  • Page 35 Canning Recipes: Vegetables Asparagus Wash and drain asparagus. Remove tough ends and scales. Rinse. Leave asparagus whole or cut into pieces. Hot Pack: Cover asparagus with boiling water and boil for 2 to 3 minutes. Pack hot asparagus loosely in hot jars, leaving 1-inch headspace. Raw Pack: Pack raw asparagus tightly in hot jars, leaving 1-inch headspace.
  • Page 36 Beans, fresh (lima) Shell and wash young, tender beans thoroughly. Hot Pack: Cover beans with boiling water and bring to a boil. Boil for 3 minutes. Pack hot beans loosely in hot jars, leaving 1-inch headspace. Raw Pack: Pack raw beans loosely in hot jars, leaving 1-inch headspace in 500 ml jars.
  • Page 37 Add salt, if desired (page 34). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. Process at 69 kPa (10 psi), 500 ml jars for 30 minutes and 1 litre jars for 35 minutes. When processing at an altitude of 305 metres or above, process at 103 kPa (15 psi) for the same amount of time.
  • Page 38 Greens Sort young, tender, freshly picked greens; discard wilted or tough leaves, stems, and roots. Wash greens thoroughly. Hot Pack: Blanch 1 pound of greens at a time until well wilted, about 3 to 5 minutes. Pack hot greens loosely in hot jars, leaving 1-inch headspace.
  • Page 39 Peas, green Wash and shell young, tender freshly picked green peas. Rinse. Hot Pack: Cover peas with boiling water and bring to a boil. Boil for 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.
  • Page 40 Potatoes, sweet Wash small to medium size sweet potatoes. Hot Pack: Boil or steam sweet potatoes just until partially soft, about 15 to 20 minutes. Remove skins and cut into pieces of uniform size. Pack hot sweet potatoes in hot jars, leaving 1-inch headspace. CAUTION! Do not mash or puree potatoes as processing time may not be adequate for mashed or pureed product.

  • Page 41: Pressure Canning Meat, Game, And Poultry

    Add salt, if desired (page 34). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids. Process at 69 kPa (10 psi), 500 ml jars for 55 minutes and 1 litre jars for 90 minutes. When processing at an altitude of 305 metres or above, process at 103 kPa (15 psi) for the same amount of time.
  • Page 42 Canning Recipes: Meat Cut-up Bear, Beef, Pork, Lamb, Veal, and Venison (strips, cubes, or chunks) Remove excess fat. Soak strong-flavoured wild meats for 1 hour in brine water containing 1 tablespoon of salt per 1 quart of water. Rinse. Remove large bones and cut into desired pieces.
  • Page 43 Canning Recipes: Poultry and Rabbit Chicken, Duck, Goose, and Turkey Cut poultry into serving size pieces. If desired, remove bone. Hot Pack: Precook poultry until almost done by baking, boiling, or steaming. Pack hot poultry loosely in hot jars, leaving 1¼-inch headspace. Add salt, if desired (page 41).

  • Page 44: Pressure Canning Fish And Seafood

    PRESSURE CANNING FISH AND SEAFOOD Pressure canning is the only safe method for canning fish and seafood. Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as soon as possible. To prevent spoilage, keep fish and shellfish refrigerated or on ice to maintain a temperature of 4°C (40°F) or below.
  • Page 45 Pack fish tightly in hot jars, leaving 1-inch headspace. Add ½ teaspoon canning salt to each 250 ml jar and 1 teaspoon to each 500 ml jar, if desired. DO NOT ADD LIQUID. Prepare jar rims. Adjust two-piece lids. Process at 69 kPa (10 psi), 250 ml and 500 ml jars for 100 minutes. When processing at an altitude of 305 metres or above, process at 103 kPa (15 psi) for the same amount of time.

  • Page 46: Pressure Canning Soups And Stocks

    PRESSURE CANNING SOUPS AND STOCKS Pressure canning is the only safe method for canning soups and stocks. Soup or soup stock is quickly and easily canned. Soup should always be cooked ready for serving, then poured into hot jars, leaving 1-inch headspace. Generally, vegetable soups are more satisfactory if the stock and vegetables are canned separately and combined at the time of serving.

  • Page 47: How To Can Foods Using Boiling Water Method

    Soups (vegetable, dried bean or pea, meat, poultry, or seafood) Choose your favourite vegetables, dried beans or peas, meat, poultry, or seafood ingredients for soup as long as those ingredients have their own individual canning recommendations. Do not use ingredients for which there are no canning recommendations. CAUTION! Do not add noodles or other pasta, rice, flour, cream, milk, or other thickening agents to home canned soups as processing time may not be adequate.
  • Page 48 5. Check the water level. Add more boiling water, if needed, so the water level is at least 1 inch above the jar tops. 6. Look through the vent pipe on the canner cover to be certain it is clear before placing the cover on the canner.
  • Page 49 Canning Recipes: Boiling Water Method The following recipes are safely canned by the boiling water method. Do not pressure can these recipes because the food quality would be unacceptable. Important: Sterilize the jars used for the 3 preserve recipes marked with a ♠, because the processing time is less than 10 minutes.
  • Page 50 Apple Butter ♠ Recommended apples include Jonathan, Winesap, Stayman, Golden Delicious, and McIntosh. 8 pounds apples 2½ cups packed brown sugar 2 cups apple cider 2 tablespoons ground cinnamon 2 cups vinegar 1 tablespoon ground cloves 2¼ cups sugar Wash apples. Remove stems; quarter and core fruit. Cook apples slowly in apple cider and vinegar until soft.
  • Page 51 To make jelly: In a large pot combine juice and pectin; stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add sugar, continue stirring, and heat again to a full rolling boil. Boil hard for 1 minute.
  • Page 52 Tomato Salsa This recipe works best with paste tomatoes, such as roma. Slicing tomatoes, such as plum or beefsteak, require a much longer initial cooking time to achieve a desirable consistency. 7 quarts peeled, cored, chopped 2 cups bottled lemon or lime juice paste or plum tomatoes 2 tablespoons salt 5 cups chopped onion...

  • Page 53: How To Pressure Cook Foods In Your Pressure Canner

    HOW TO PRESSURE COOK FOODS To assure the very best results every time, carefully follow these step-by-step instructions for pressure cooking. You may find it helpful to refer back to the parts diagrams on pages 6 to 8. 1. Prepare the ingredients according to the directions in the selected pressure cooking recipe.
  • Page 54 6. Place the complete 3-piece pressure regulator on the vent pipe. Using a high setting, heat the canner until the pressure regulator begins to rock. Adjust the heat as necessary to maintain a slow, steady rocking motion. To watch a video of this motion, visit www.GoPresto.com/ppc/rocking. If the pressure regulator is allowed to rock vigorously, excess steam will escape.

  • Page 55: Important Safety Information

    IMPORTANT SAFETY INFORMATION Cooking under pressure enables you to prepare food both quickly and deliciously. If used properly, your pressure canner is one of the safest appliances in your kitchen. CAUTION! To ensure safe operation, make sure you always observe the following simple rules whenever you use the pressure canner.
  • Page 56 It should be replaced immediately. Should the overpressure plug ever be forced out of the cover due to excess pressure while cooking, call the Presto Consumer Service Department at 1 800 877-0441 for assistance in determining why this happened. Do not use the released overpressure plug.

  • Page 57: Helpful Hints For Pressure Cooking

    7. Always follow the special procedures found in the instruction book when pressure cooking dry beans and peas. During cooking, dry beans and peas tend to froth and foam and could cause the vent pipe to become blocked. Therefore, they need to be soaked and cooked according to the instructions on page 67 to minimize frothing and foaming during cooking.

  • Page 58: Pressure Cooking Meat

    ♦ If your cooked food has more liquid than desired, simmer to evaporate the excess liquid. ♦ When pressure cooking at high altitudes, the cooking time needs to be increased 5% for every 304 metres above the first 608 metres. Following this rule, the time would be increased as follows: 914 metres..5% 1,524 metres..15%...
  • Page 59 Cooking Recipes: Beef, Pork, and Lamb Corned Beef 12 pounds corned beef 3 cloves garlic 4 cups water 3 bay leaves Cut garlic cloves in small pieces and insert in beef with a sharp knife. Place meat and water in canner. Add bay leaves. Close cover securely. Place pressure regulator on vent pipe and cook for 40 to 50 minutes at 103 kPa (15 psi).
  • Page 60 Beef Stew 4 pounds beef, cut into 1-inch cubes 3 cups tomatoes 3 tablespoons vegetable oil Salt and pepper 12 potatoes, halved 2 cups water 4 onions, sliced * * * * * * 12 carrots, halved 3 tablespoons flour 3 cups green beans ¾...
  • Page 61 Italian Beef 9 pounds rump or chuck roast 3 bay leaves 3 tablespoons vegetable oil 1 tablespoon salt, or as desired 3 onions, chopped 3 6-ounce cans tomato paste 2 cups diced celery 2½ cups beef broth 3 carrots, chopped 1½...
  • Page 62 Spareribs and Sauerkraut 6 pounds spareribs, cut into serving 3 quarts sauerkraut pieces 3 tablespoons packed brown sugar 3 tablespoons vegetable oil 4 cups water Salt and pepper Heat oil in canner over medium heat. Brown ribs on both sides. Season with salt and pepper.
  • Page 63 Place cooking rack and cabbage rolls in canner. Sprinkle with brown sugar and add water. Close cover securely. Place pressure regulator on vent pipe and cook for 10 minutes at 103 kPa (15 psi). Let pressure drop of its own accord. 12 to 15 servings Pork Roast 6 pounds pork roast...
  • Page 64 Virginia Ham 10 pounds ham 1½ cups packed brown sugar 4 cups water Cloves Place ham on cooking rack in canner. Add water. Close cover securely. Place pressure regulator on vent pipe and cook for 60 minutes at 103 kPa (15 psi). Let pressure drop of its own accord.

  • Page 65: Pressure Cooking Poultry

    PRESSURE COOKING POULTRY Try the following suggested recipes and enjoy tasty poultry in a variety of sauces. Or, prepare your own favourite poultry dishes. Poultry recipes are cooked at 103 kPa (15 psi). When you wish to seal the natural juices into the poultry, sear to a crispy brown prior to pressure cooking.
  • Page 66 Chicken Imperial 9 pounds chicken, cut into serving ½ cup minced onion pieces 1 cup slivered almonds 3 tablespoons vegetable oil 4 4-ounce cans mushrooms 1 teaspoon salt, or as desired 2 cups chicken broth ½ teaspoon black pepper 1 cup white wine Heat oil in canner over medium heat.

  • Page 67: Pressure Cooking Dry Beans And Peas

    PRESSURE COOKING DRY BEANS AND PEAS The pressure canner is ideal for preparing dry beans and peas quickly. However, dry beans and peas have a tendency to froth and foam during cooking, which could cause the vent pipe to become blocked. Therefore, it is necessary to follow these instructions when pressure cooking dry beans and peas: 1.
  • Page 68 Dry Beans and Peas Timetable Soak all beans and peas, except lentils and black-eyed peas, according to the information on page 67. Add 1 tablespoon vegetable oil to the cooking liquid. Do not cook split peas. Beans and Peas Cooking Time Adzuki 1–3 minutes Anasazi...
  • Page 69 Cooking Recipes: Dry Beans Boston Baked Beans 6 cups dried beans 1 cup ketchup 1 pound salt pork or bacon, diced 4 onions, diced ½ cup packed brown sugar Water 2 teaspoons dry mustard * * * * * * 1 cup molasses Salt, as desired Soak beans according to instructions on page 67.

  • Page 70: Pressure Cooking Soups And Stocks

    PRESSURE COOKING SOUPS AND STOCKS Make homemade soups the easy way in your canner. If you wish to prepare your family’s favourite soup, use the following recipes as guides. Soup recipes are cooked at 103 kPa (15 psi). If adding dry beans and peas, they must first be soaked according to the directions on page 67.
  • Page 71 Vegetable Soup 4 pounds soup meat 4 cups canned or fresh tomatoes 2 quarts water 2 cups frozen lima beans 6 carrots, diced 1 cup diced celery 6 potatoes, diced 1 tablespoon salt, or as desired 4 onions, sliced Place all ingredients in canner. Close cover securely. Place pressure regulator on vent pipe and cook for 20 minutes at 103 kPa (15 psi).

  • Page 72: Pressure Cooking Desserts

    Chicken Stock 4 pounds chicken, cut into serving 1 cup diced carrots pieces 2 onions, chopped 4 quarts water 1 tablespoon salt, or as desired 1 cup diced celery Place all ingredients in canner. Close cover securely. Place pressure regulator on vent pipe and cook for 10 minutes at 103 kPa (15 psi).
  • Page 73 Cooking Recipes: Desserts Brown Betty 2 cups dry bread crumbs 9 apples, peeled, cored, and sliced ½ cup sugar ½ cup melted butter 1 teaspoon ground cinnamon 1 quart water 1 lemon, juice and rind Combine crumbs, sugar, cinnamon, lemon juice, and grated rind. Place alternate layers of apples and crumb mixture in buttered bowl that may be set loosely in canner.
  • Page 74 English Plum Pudding 1 cup sifted all-purpose flour ½ cup currants 1 teaspoon baking powder ½ cup chopped nuts ½ teaspoon salt 1 egg ½ teaspoon ground allspice ½ cup sugar ½ teaspoon ground cinnamon ½ cup ground suet ½ teaspoon ground nutmeg ⅓...

  • Page 75: Recipe Index

    RECIPE INDEX Pressure Canning Recipes Fish and Seafood ... . 44 Tomatoes and Tomato Products . 29 Clams ....44 Tomatoes (no added liquid).
  • Page 76 RECIPE INDEX CONTINUED Pressure Cooking Recipes Desserts ....72 Poultry ....65 Bread Pudding .

  • Page 77: Consumer Service Information

    Any maintenance required for this canner, other than that described in the “Care and Maintenance” section of this book (pages 19 to 22), should be performed by our Factory Service Department which is equipped to service all Presto ® appliances and supply genuine Presto parts.

  • Page 78: Warranty

    This warranty gives you specific legal rights, and you may also have other rights which vary depending on your location. This is Presto’s personal pledge to you and is being made in place of all other express warranties. 01785 4033-017A CUL English weighted gauge induction canner.indd 78 01785 4033-017A CUL English weighted gauge induction canner.indd 78...
  • Page 79 01785 4033-017A CUL English weighted gauge induction canner.indd 79 01785 4033-017A CUL English weighted gauge induction canner.indd 79 12/13/19 10:34 AM 12/13/19 10:34 AM...
  • Page 80 Printed in China Form 4033-017A 01785 4033-017A CUL English weighted gauge induction canner.indd 80 01785 4033-017A CUL English weighted gauge induction canner.indd 80 12/13/19 10:34 AM 12/13/19 10:34 AM...

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