Presto 7 Series How To Use And Care For page 4

Testing Seals
After the jars have cooled, test the jar lids to be sure a vacuum seal has formed. Press down on the center of the flat lid to determine if
it is concave (stays down when pressed). 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 canning pressures are followed carefully, spoilage is uncommon. However, it is still
recommended to check for signs of spoilage before tasting any canned food. Check for a broken seal, gassiness when opening, mold,
sliminess, cloudiness, or unpleasant odors. If any of these signs are present, discard the food.
As a safeguard against using canned low-acid foods and tomato products which may be affected with spoilage that is not readily
detected, boil food 10 minutes for altitudes up to 1,000 feet above sea level. Extend the boiling time by 1 minute for each 1,000 foot
increase in altitude. Many times odors that cannot be detected in the cold product will become evident by this method. After boiling,
if the food does not smell or look right, discard it without tasting.
Important: Do not attempt to use your canner before reading these step-by-step instructions for pressure canning in your canner.
Prepare food according to the processing procedures in the specific recipe and follow the recipe and instructions carefully.
1. Be sure your canner is thoroughly cleaned and working properly. Before each canning season, have the dial gauge checked for
accuracy. Also check the sealing ring and the automatic air vent. Replace these parts when they become hard, deformed, cracked,
worn, pitted, or unusually soft. Use only genuine Presto
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. Wash and rinse the jars, lids, and screw bands. Pour hot water into
the jars and set them aside until needed. Follow the manufacturer's directions for preparing the lids.
3. For recipe information, see your booklet titled Recipes and Helpful Hints for Presto
food, sort the food according to size, and clean thoroughly. Prepare the food according to the specific recipe; always use current,
research-tested procedures, recipes, and timetables. Fill the hot jars promptly with food and liquid to the recommended level.
Allow ½-inch headspace for fruits. Most vegetables, meats, poultry, and seafood require 1-inch headspace due to food expansion
during processing. Work out the air bubbles with a clean, nonmetallic spatula. Wipe the sealing edge clean with a damp cloth.
Center the flat lid on the jar rim. Adjust the screw band according to the manufacturer's directions.
4. Position the canner on a level gas or electric burner and range only. These canners are not designed to work on glass-top electric
or induction burners and ranges.
5. Place 3 quarts of hot water and the canning basket or rack in the canner; for hot packed foods, the water can be heated to 180°F,
or not quite boiling. To prevent water stains on the jars, add 2 tablespoons of white vinegar to the water in the canner.
Note: 3 quarts of water are needed regardless of how many jars are being canned.
6. Place the filled jars on the canning rack immediately after each jar is filled. Always use the canning rack as the jars may break if
set directly on the bottom of the canner.
7. Hold the cover up to the light and look through the vent pipe to be certain it is clear before placing the cover on the canner. If it
is clear, proceed to the next step. If it is blocked, clean the vent pipe with a small brush or pipe cleaner.
8. Check to be sure the automatic air vent is seated properly in the cover (Fig. C).
9. Place the cover on the canner by aligning the arrow on the lid with the word OPEN on the body and rotate
clockwise. The arrow should now point to CLOSED and the cover handles should be directly above and
between the lines of the body handles. Do not build pressure in the canner until the cover handles are
directly above and between the body handles.
If the cover is difficult to open or close, use a pastry brush or a piece of paper toweling to apply a light coating of vegetable oil to
the underside of the body lugs of the canner. Do not lubricate the sealing ring.
10. Place the pressure control weight with petcock screw on the vent pipe, pressing it down and rotating it until it locks in place.
Open the petcock by turning the screw counterclockwise to raise the point of the petcock screw from the vent pipe and allow the
air to escape. The petcock must be wide open (see information on page 2).
Using a high setting on your stove, heat the canner until a steady flow of steam can be seen, heard, or felt coming from the
petcock. Allow this steam to flow for 10 minutes to vent all the air from the canner. Reduce the heat on your stove, if necessary,
to maintain a steady, moderate flow of steam. At the end of the 10-minute venting time, close the petcock by screwing the
petcock screw clockwise until it stops.
How to Use your Presto
®
Pressure Canner
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replacement parts.
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Pressure Canners. Select fresh and firm
Fig. C