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This brochure is applicable only to model numbers 01/C13, 01/C17,
01/C22, 0171001, 0171002, 0171003, 0174001, and 0177001
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 air vent/cover lock 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, overpressure plug, and air vent/cover lock.
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. 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 air vent/cover lock 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 overpressure plug 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 overpressure plug be
replaced at least every 3 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 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.
How to Use and Care for
IMPORTANT SAFEGUARDS
SAVE THESE INSTRUCTIONS
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.
Pressure Canner
®
replacement parts.
®
1
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Table of Contents
Related Manuals for Presto 01/C17
Summary of Contents for Presto 01/C17
- Page 1 How to Use and Care for Your Presto Pressure Canner ® This brochure is applicable only to model numbers 01/C13, 01/C17, 01/C22, 0171001, 0171002, 0171003, 0174001, and 0177001 This is a Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers.
- 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 Canning Basics Introduction The key to successful canning is to understand the acidity and spoilage factor of the foods 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 10. Using a high setting on your stove, heat the canner until a steady flow of steam can be seen, Fig. F heard, or felt coming from the vent pipe (Fig. F). Allow this steam to flow for 10 minutes to vent, or exhaust, all the air from the canner.
- Page 6 • If the overpressure plug is ever forced out of the cover due to excess pressure while canning or cooking, it is important to call the Presto Customer Service Department at 1-800-877-0441 for assistance. Do not attempt to use the released overpressure plug.
- Page 7 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 8 Recipes Helpful Hints for Presto ® Pressure Canners 1997 by National Presto Industries, Inc. ©2020 National Presto Industries, Inc.
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Page 9: 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 10 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 11 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...
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Page 12: 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 13: 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 14 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 15 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 16 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.
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Page 17: 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 18: 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 19: 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 20: 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 21 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.
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Page 22: 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) •...