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Presto 7 Series How To Use And Care For

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How to Use and Care for Your
Presto
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 automatic air vent 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, and automatic air vent.
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. Extreme caution must be used when moving a pressure canner containing hot liquids. Do not touch hot surfaces. Use the handles
or the knobs.
8. Do not place the pressure canner or attempt to pressure can or cook in a heated oven.
9. Do not open the canner until the internal pressure has been completely reduced, the automatic air vent has dropped, and no steam
escapes when the petcock screw is opened. See "How to Use" instructions.
10. To ensure safe operation and satisfactory performance, replace the automatic air vent 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 automatic air vent be
replaced at least every three years. Use only genuine Presto
11. Close supervision is necessary when the pressure canner is used near children. It is not recommended for children use the
pressure canner.
12. When operating pressure is reached, gradually lower the heat to maintain the pressure.
13. Do not use this pressure canner for other than the intended use.
14. Do not use this pressure canner for pressure frying with oil.
* NOTICE: Because replacement parts are no longer available for Model 7 canners that have a pressure relief valve located on the outside edge of the cover, Presto no
longer services these canners.
Pressure Canner
®
This brochure is applicable only to model
numbers 7*, 7AV, 7S, 21, 21AV, and 21S
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.
replacement parts.
®
1

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Summary of Contents for Presto 7 Series

  • Page 1 THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY. * NOTICE: Because replacement parts are no longer available for Model 7 canners that have a pressure relief valve located on the outside edge of the cover, Presto no longer services these canners.
  • Page 2 Pressure can be controlled and maintained by adjusting the heat setting on your stove. If you are still using the original tilt gauge, please replace it with a new gauge. Please call the Presto Consumer Service Department (see page 6) to see which gauge is appropriate for your canner model.
  • 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 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 Pressure Canners. Select fresh and firm ®...
  • Page 5 • The pressure dial gauge is a delicate instrument and must be handled with care. Do not submerge the gauge in any liquid, allow it to come into contact with any liquid, or subject it to freezing temperatures. * Cameo is a registered trademark of Armaly Sponge Company. Presto is not affiliated with this company.
  • Page 6 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 7 Recipes Helpful Hints for Presto ® Pressure Canners 1997 by National Presto Industries, Inc. ©2020 National Presto Industries, Inc.

  • Page 8: Table Of Contents

    PRESSURE CANNING FRUITS Recipes and Helpful Hints for Fruits may be safely processed using the boiling water method. However, some people may prefer to use the pressure canning method. Select firm, fully-ripened but not soft fruit. Do not can overripe foods. Some fruits tend to darken while they are being prepared.
  • Page 9 food mill or sieve. Sweeten to taste, if desired. Reheat sauce to boiling. Heat water and sugar together. Bring to a boil and pour over raw fruit in Pack into clean, hot Mason jars, leaving ½-inch headspace. Adjust jar lids. jars to within ½-inch of top of jar.
  • Page 10 pears in clean, hot Mason jars, leaving ½-inch headspace. Cover with hot CHERRIES syrup or water, leaving ½-inch headspace. Adjust jar lids. Wash cherries and remove stems. Remove pits, if desired. If canning whole cherries, prick each cherry with a clean needle to prevent splitting. Dial Gauge Canner: Process at 6 pounds pressure, pints and quarts 10 Heat cherries with ½...

  • Page 11: Pressure Canning Tomatoes

    bottled lemon juice or ½ teaspoon citric acid to each quart jar. Add ½ PRESSURE CANNING TOMATOES teaspoon salt to each pint jar, 1 teaspoon to each quart jar, if desired. Fill jars with raw tomatoes, pressing until spaces between them fill with juice. Tomatoes may be safely processed using the boiling water method.

  • Page 12: Pressure Canning Vegetables

    TOMATO JUICE Weighted Gauge Canner: Process at 10 pounds pressure, pints and quarts 15 minutes. For processing above 1,000 feet altitude, see page 8 Wash ripe, juicy tomatoes. Remove stem ends and cut into pieces. To for recommended pounds of pressure. prevent juice from separating, quickly cut about one pound of tomatoes into quarters and put directly into a large pot.
  • Page 13 ALTITUDE CHART FOR CANNING VEGETABLES Cover with boiling water, leaving the same headspaces listed on page 12 for raw pack beans and 1-inch headspace for hot pack beans. Adjust jar lids. Dial Gauge Canner Weighted Gauge Canner Dial Gauge Canner: Process at 11 pounds pressure, pints 40 minutes and Altitude Pints and Quarts Pints and Quarts...
  • Page 14 Weighted Gauge Canner: Process at 10 pounds pressure, pints 30 minutes GREENS and quarts 35 minutes. For processing above 1,000 feet altitude, see page Sort young, tender, freshly picked greens. Discard wilted tough leaves, 12 for recommended pounds of pressure. stems, and roots.
  • Page 15 Dial Gauge Canner: Process at 11 pounds pressure, pints 25 minutes and Small peppers may be left whole. Large peppers may be quartered. Pack quarts 40 minutes. For processing above 2,000 feet altitude, see page 12 peppers loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover for recommended pounds of pressure.

  • Page 16: Pressure Canning Meat

    salt-free diet, salt may be omitted. PUMPKIN AND WINTER SQUASH Wash and remove seeds. Cut into 1-inch slices and peel. Cut flesh into Follow step-by-step directions for your pressure canner. Process meats 1-inch cubes. Boil 2 minutes in water. NOTE: Do not mash or puree. according to the following recipes.

  • Page 17: Pressure Canning Poultry

    Weighted Gauge Canner: Process at 10 pounds pressure, pints 75 minutes Cut poultry into serving size pieces. If desired, remove bone. and quarts 90 minutes. For processing above 1,000 feet altitude, see page Raw Pack: Fill clean Mason jars loosely with raw meat pieces, 19 for recommended pounds of pressure.

  • Page 18: Pressure Canning Soups

    ½ teaspoon canning salt to each pint jar, if desired. Pack with skin side of headspace. Adjust jar lids. fish to the outside of the Mason jars, leaving 1-inch headspace. DO NOT Dial Gauge Canner: Process at 11 pounds pressure, half-pints 70 minutes ADD LIQUIDS.

  • Page 19: Helpful Hints For Pressure Canning

    Rinse bones and place in a large pot, cover bones with water, and simmer or sudden reduction of pressure in the canner. Allow pressure to drop 3 to 4 hours. Remove bones. Cool broth; skim off and discard fat. Remove naturally;...
  • Page 20 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 National Presto Consumer Service Department. See back cover for contact information.

  • Page 21: Service And Parts Information

    SERVICE AND PARTS INFORMATION If you have any questions regarding the operation of your PRESTO ® canner or need parts for your canner, contact us by any of these methods: • Call 1-800-877-0441 weekdays 8:00 AM to 4:00 PM (Central Time) •...

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