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Presto 02/CAA12H How To Use And Care For

Pressure canner
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How to Use and Care for Your
Presto
This brochure is applicable only to model numbers
02/CAA12H, 02/CAA16H, and 02/CAA20H, plus models
7, 7AV, 7S, 21AV, and 21S using the canner conversion kit 85485
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 the 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 the "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 automatic air vent 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 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
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 the 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.
®
1
Form 72-163B

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  • Page 1 11. 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 replacement parts.
  • Page 2 Sealing Ring   The sealing ring fits into the canner cover and forms a pressure-tight seal between the cover and the body during canning. Replace the sealing ring at least every 3 years. Use only genuine Presto replacement ® parts.
  • Page 3 However, bacteria are not as easily destroyed and thrive on low-acid foods in the absence of air. The bacteria Clostridium botulinum produces a spore that makes a poisonous toxin, which causes botulism. This spore is not destroyed at 212°F. According to the USDA, pressure canning is the only safe method of processing low-acid foods (vegetables, meats, poultry, fish, and seafood).
  • 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, firm ®...
  • Page 5 Failure to replace the sealing ring and automatic air vent could result in bodily injury or property damage. Use only genuine Presto replacement parts. ® * Cameo is a registered trademark of Armaly Sponge Company. Presto is not associated 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: 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 8: 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 9: 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 10: 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 11: 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 12: 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 13: Vegetables

    SPAGHETTI SAUCE WITH MEAT 30 pounds tomatoes ¼ cup packed brown sugar 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 14: 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 15: 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 16: 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 17: 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 18: 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 19: 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 20: 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 21: 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 22: 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 23: 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 replacement parts.

This manual is also suitable for:

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