Presto Pressure Canner and cooker Operating Instructions And Recipes 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.
Wash thoroughly and scrape young, tender carrots. Carrots may be left whole,
sliced, or diced.
Hot Pack: Cover carrots with boiling water, bring to a boil, and simmer for
Raw Pack: Pack raw carrots tightly in hot jars, leaving 1-inch headspace.
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 25 minutes and 1 litre jars for
30 minutes. When processing at an altitude of 305 metres or above, process at
103 kPa (15 psi) for the same amount of time.
Husk and remove silk from young, tender, freshly picked corn; wash ears.
Blanch for 3 minutes in boiling water. Cut corn from cob at about three-fourths
the depth of the kernel. Do not scrape cob.
Hot Pack: For each quart of corn, add 1 cup boiling water. Bring to a boil and
Raw Pack: Pack raw corn loosely in hot jars, leaving 1-inch headspace.
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
85 minutes. When processing at an altitude of 305 metres or above, process at
103 kPa (15 psi) for the same amount of time.
01785 4033-017A CUL English weighted gauge induction canner.indd 37 01785 4033-017A CUL English weighted gauge induction canner.indd 37
5 minutes. Pack hot carrots in hot jars, leaving 1-inch headspace.
Corn, whole kernel
simmer for 5 minutes. Pack hot corn loosely in hot jars, leaving
1-inch headspace.
Carrots
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