Meat, Game, And Poultry; Potatoes-Sweet; Potatoes-White; Pumpkin And Winter Squash - Presto 01/C13 How To Use And Care For

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
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 65 minutes and quarts 90 minutes . For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure .
Weighted Gauge Canner: Process at 10 pounds pressure, pints 65 minutes and quarts 90 minutes . For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure .
Wash, peel, and rinse new potatoes 1 to 2 inches in diameter . If desired, cut into ½-inch cubes . Place in
ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening. Drain.
Hot Pack: Cover potatoes with hot water and bring to a boil . Boil whole potatoes for 10 minutes, cubes
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 35 minutes and quarts 40 minutes . For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure .
Weighted Gauge Canner: Process at 10 pounds pressure, pints 35 minutes and quarts 40 minutes . For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure .
Wash and remove seeds from small size pumpkins or squash. Cut into 1-inch slices and peel. Cut flesh into
1-inch cubes .
Hot Pack: Boil cubes in water for 2 minutes . CAUTION! Do not mash or purée as processing time may
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 55 minutes and quarts 90 minutes . For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure .
Weighted Gauge Canner: Process at 10 pounds pressure, pints 55 minutes and quarts 90 minutes . For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure .
Pressure canning is the only safe method for canning meat, game, and poultry.
Meat, game, and poultry should be handled carefully to avoid contamination . Keep it as cool as possible during preparation for can-
ning, handle rapidly, and process as soon as it is packed .
Use good quality product that has been trimmed of gristle, fat, and bruised spots . The hot pack is recommended for the best liquid
cover and quality during storage .
To make broth, place bony pieces in a large pot and cover with cold water. Simmer until meat is tender. Discard fat. Add boiling broth
to hot jars packed with precooked meat or poultry.
Salt
Meat, game, and poultry may be canned with or without salt. Salt is used only for flavor, as it is not used in a large enough quantity to
prevent spoilage . If salt is desired, use only canning or pickling salt . Table salt contains anti-caking agents that may cause cloudiness
in the liquid inside the jars.
The recommended amount of salt is ½ teaspoon for each pint jar and 1 teaspoon for each quart jar.
Altitude Adjustment
When pressure canning at altitudes of 2,000 feet or below (dial gauge canner) or 1,000 feet or below (weighted gauge canner), process
according to specific recipe. When pressure canning above 2,000 feet altitude (dial gauge canner) or above 1,000 feet (weighted gauge
canner), process according to the chart on the next page.
POTATOES—SWEET
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. Pack hot sweet potatoes in hot jars,
leaving 1-inch headspace .
POTATOES—WHITE
for 2 minutes. Pack hot potatoes in hot jars, leaving 1-inch headspace.

PUMPKIN AND WINTER SQUASH

not be adequate for puréed product. Pack hot pumpkin or squash cubes loosely in hot jars,
leaving 1-inch headspace .

MEAT, GAME, AND POULTRY

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