Table Of Contents; Pressure Canning Fruits - Presto 7 Series How To Use And Care For

Recipes and Helpful Hints for
Pressure Canners

TABLE OF CONTENTS

Pressure Canning Fruits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Pressure Canning Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Pressure Canning Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . 11
Pressure Canning Meat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Pressure Canning Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Pressure Canning Fish and Seafood . . . . . . . . . . . . . . . . . . . 21
Pressure Canning Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Helpful Hints for Pressure Canning . . . . . . . . . . . . . . . . . . . 24
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . . 28
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PRESSURE CANNING FRUITS

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. To prevent the
darkening, place fruit in a solution of 3 grams (3,000 milligrams) ascor-
bic acid solution to 1 gallon of cold water. Ascorbic acid is available in
different forms:
Pure Powdered Form: Use 1 teaspoon of pure powder, which weighs
about 3 grams, per gallon of water.
Vitamin C Tablets: Buy 500 milligram tablets. Crush and dissolve 6
tablets per gallon of water.
Commercially prepared mixes of ascorbic and citric acid: Available
under different brand names. Use according to manufacturer's directions
found on the packaging.
Although fruit has better color, shape, and flavor when it is canned with
a sugared syrup, it may be canned unsweetened if desired. Sugar is used
for flavor only. It is not used in a high enough concentration to act as a
preservative. White sugar is preferable to brown sugar for canning. Light
corn syrup or honey may be used to replace up to one-half the sugar. If
you wish to use sugar substitutes, follow package instructions.
The amount of sugar desirable to use in preparing syrups will depend upon
the tartness of the fruit and on family preference. It should be remembered
that fruit, when heated, releases some of its juices which will dilute the
syrup in proportion to the juiciness of the fruit.
SYRUPS FOR CANNING FRUITS
SYRUP QUART OF LIQUID
Very Light
Light
Medium
Heavy
SUGAR PER YIELD OF
SYRUP
½ cup 4½ cups
1 cups 4¾ cups
1¾ cups 5 cups
2¾ cups 5⅓ cups
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