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How to Use and Care for Your
Presto
This brochure is applicable only to model numbers
0175002, 0175003, 0175004, 0178002, 0178003, and 0178004
This is a
Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers.
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.
2. Always check the vent pipe before use. Hold the cover up to the light and look through the vent pipe to be certain it is clear.
3. Always check the air vent/cover lock to make sure it moves freely before use.
4. Do not fill the pressure canner over ⅔ full when using it for pressure cooking. For soups, grains, and dry beans and peas which
expand during cooking, do not fill the canner over ½ full. Overfilling may cause a risk of blocking the vent pipe and developing
excess pressure.
5. Do not pressure cook applesauce, cranberries, rhubarb, cereals, pasta, split peas, or soup mixes containing dry beans and peas.
These foods tend to foam, froth, and sputter and may block the vent pipe, overpressure plug, and air vent/cover lock.
6. This appliance cooks under pressure. Improper use may result in scalding injury. Make certain the pressure canner is properly
closed before operating; the cover handles must be above the body handles. See "How to Use" instructions.
7. Do not use the pressure canner on any outdoor LP gas burner or a gas range over 12,000 BTUs. Doing so may result in damage
to the pressure canner and/or property damage and personal injury.
8. Extreme caution must be used when moving a pressure canner containing hot liquids. Do not touch hot surfaces. Use the handles
or knobs.
9. Do not place the pressure canner or attempt to pressure can or cook in a heated oven.
10. Do not open the canner until the internal pressure has been completely reduced, the air vent/cover lock has dropped, and no
steam escapes when the pressure regulator is removed. See "How to Use" instructions.
11. To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the sealing ring or
sooner if it becomes hard, deformed, cracked, worn, or pitted. It is recommended that the sealing ring and overpressure plug be
replaced at least every three years. Use only genuine Presto
12. Close supervision is necessary when the pressure canner is used near children. It is recommended that children not use the
pressure canner.
13. When operating pressure is reached, gradually lower the heat to maintain the pressure. If the pressure regulator is allowed to rock
vigorously, excess steam will escape, the liquid will evaporate, the canner may go dry, and the food may scorch.
14. Do not use this pressure canner for other than the intended use.
15. Do not use this pressure canner for pressure frying with oil.
©2020 National Presto Industries, Inc.
Pressure Canner
®
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.
®
replacement parts.
Form 72-164D
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Table of Contents
Related Manuals for Presto 0175002
Summary of Contents for Presto 0175002
- Page 1 11. To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the sealing ring or sooner if it becomes hard, deformed, cracked, worn, or pitted. It is recommended that the sealing ring and overpressure plug be replaced at least every three years. Use only genuine Presto ®...
- Page 2 Replace the overpressure plug every time you replace the sealing ring. This should be at least every 3 years, or sooner ® if they become hard or inflexible. Use only genuine Presto replacement parts. Pressure Dial Gauge kg/cm 2 The pressure dial gauge registers pressure in pounds per square inch, or PSI.
- Page 3 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;...
- Page 4 Also check the sealing ring, the overpressure plug, and the rubber adaptor of the pressure dial gauge. Replace these ® parts when they become hard, deformed, cracked, worn, pitted, or unusually soft. Use only genuine Presto replacement parts. 2. Check the Mason jars for nicks, cracks, and sharp edges. Check the screw bands for dents or rust. Use only jars, lids, and screw bands in perfect condition so an airtight seal may be obtained.
- Page 5 • Do not strike the rim of the canner body with any metal utensil. This will cause nicks, resulting in damage to the rim which may allow steam to escape from the canner. * Cameo is a registered trademark of Armaly Sponge Company. Presto is not affiliated with this company.
- Page 6 The gauge can usually be checked at your local county extension office. If you are unable to have your gauge checked locally, carefully remove it, wrap it securely, and send it to the Presto Consumer Service Department (see page 7). An accurate gauge is necessary to help Fig. I prevent food spoilage and possible food poisoning.
- Page 7 Presto can only guarantee the quality and performance of genuine Presto parts. ® “Look-alikes” might not be of the same quality or function in the same manner. To ensure that you are buying genuine Presto ® replacement parts, look for the Presto trademark.
-
Page 8: Table Of Contents
Use the syrup chart on page 4 as a guideline for preparing the syrup needed for your canning recipe . The syrup recipe may be doubled or tripled depending on the packing method and amount of fruit being canned at one time . ©2021 National Presto Industries, Inc . Form 72-159E... -
Page 9: Fruits
SYRUPS FOR CANNING FRUITS Combine sugar and water in a large pot. Bring to a boil and keep syrup hot while preparing fruit. Use as directed in recipe. Syrup Sugar Water Yield Very Light ½ cup 4 cups 4½ cups Light 1 cup 4 cups... -
Page 10: Berries
Dial Gauge Canner: Process at 6 pounds pressure, pints and quarts 10 minutes . For processing above 2,000 feet altitude, see page 2 for recommended pounds pressure . Weighted Gauge Canner: Process at 5 pounds pressure, pints and quarts 10 minutes . For processing above 1,000 feet altitude, see page 2 for recommended pounds pressure . -
Page 11: Pears
PEARS Wash pears. Peel, cut in half lengthwise, and core. Place pears in an ascorbic acid solution (page 3) to pre- vent darkening during preparation. Drain well. Hot Pack: Add pears and syrup (page 2), juice, or water to a large pot; bring to a boil. Boil 5 minutes. Pack hot pears in hot jars, leaving ½-inch headspace. -
Page 12: Tomatoes And Tomato Products
TOMATOES AND TOMATO PRODUCTS Although tomatoes and tomato products are safely canned using the boiling water method, they can also be canned under pressure . For some tomato products, the pressure canning method may result in a more nutritious canned product . This booklet contains processing procedures for pressure canning tomatoes and tomato products . -
Page 13: Tomato Juice
Dial Gauge Canner: Process at 11 pounds pressure, pints and quarts 10 minutes . For processing above 2,000 feet altitude, see page 5 for recommended pounds pressure . Weighted Gauge Canner: Process at 10 pounds pressure, pints and quarts 10 minutes . For processing above 1,000 feet altitude, see page 5 for recommended pounds pressure . -
Page 14: Vegetables
SPAGHETTI SAUCE WITH MEAT ¼ cup packed brown sugar 30 pounds tomatoes 2½ pounds ground beef or sausage 4 tablespoons dried parsley 1 cup chopped onion 2 tablespoons dried oregano 1 cup chopped celery or green pepper 4½ teaspoons salt 1 pound fresh mushrooms, sliced (optional) 2 teaspoons black pepper 5 cloves garlic, minced... -
Page 15: Asparagus
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 2 to 3 minutes . Pack hot asparagus loosely in hot jars, leaving 1-inch headspace. -
Page 16: Beets
BEETS Trim tops of young, tender beets, leaving 1 to 2 inches of stem and root to reduce bleeding of color . Wash thoroughly . Hot Pack: Cover beets with boiling water and boil 15 to 25 minutes or until skins slip off easily . Remove skins, stems, and roots. -
Page 17: Mushrooms
MUSHROOMS 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 half or in quarters. Hot Pack: Cover mushrooms with water and boil 5 minutes. Pack hot mushrooms in hot jars, leaving 1-inch headspace. -
Page 18: Meat, Game, And Poultry
POTATOES—SWEET 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! Do not mash or purée potatoes as processing time may not be adequate for mashed or puréed product. -
Page 19: Cut-Up Meat
Altitude Chart for Canning Meat, Poultry, Fish, Seafood, and Soup Dial Gauge Canner Weighted Gauge Canner Altitude Pints and Quarts Pints and Quarts 1,001–2,000 ft . 11 pounds 15 pounds 2,001–4,000 ft . 12 pounds 15 pounds 4,001–6,000 ft . 13 pounds 15 pounds 6,001–8,000 ft . -
Page 20: Fish And Seafood
CANNING RECIPES: POULTRY CHICKEN, DUCK, GOOSE, TURKEY Cut poultry into serving size pieces . If desired, remove bone . Hot Pack: Precook poultry until two-thirds done by baking, boiling, or steaming . Pack hot poultry loosely in hot jars, leaving 1¼-inch headspace. Add salt, if desired (page 11). Cover poultry with hot broth, leaving 1¼-inch headspace. -
Page 21: Stock And Soup
FISH Salmon, Trout, Steelhead, and other fish except Tuna Remove head, tail, and fins. Wash fish in cold water. Raw Pack: Split fish lengthwise and then cut into lengths that fit the jar size being used. Bones can be left in and skin left on, if desired. For halibut, remove the bones and skin. Pack fish tightly in hot jars, leaving 1-inch headspace. -
Page 22: Helpful Hints For Pressure Canning
CHICKEN STOCK Hot Pack: Place large carcass bones in a large pot; add enough water to cover bones. Cover pot and simmer 30 to 45 minutes or until meat can be easily removed from bones. Remove bones. Cool broth; skim off and discard fat. Remove bits of meat from bones and add to broth, if de- sired. -
Page 23: Index
Although it is not necessary to use a rack between layers of jars, if you wish to do so, a rack can be ordered from the Presto Consumer Service Department. See back cover for contact information. -
Page 24: Service And Parts Information
Consumer Service Department at 1-800-877-0441 prior to sending your canner in for repair.) Be sure to indicate date of purchase and a description of the problem when sending a canner for repair . Replacement canner parts may be obtained at hardware stores and other retail outlets. Use only genuine Presto ®...