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Presto 01/CG22 Instructions & Recipes

Pressure canner and cooker
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This Owner's Manual is provided and hosted by Appliance Factory Parts.
PRESTO 01/CG22
Owner's Manual
Shop genuine replacement parts for PRESTO 01/CG22
Find Your PRESTO Pressure Cooker Parts - Select From 250 Models
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Summary of Contents for Presto 01/CG22

  • Page 1 This Owner's Manual is provided and hosted by Appliance Factory Parts. PRESTO 01/CG22 Owner's Manual Shop genuine replacement parts for PRESTO 01/CG22 Find Your PRESTO Pressure Cooker Parts - Select From 250 Models -------- Manual continues below --------...
  • Page 2 Instructions and Recipes ©2006 by National Presto Industries, Inc. Table of ConTenTs Important Safeguards ........... .
  • Page 3 This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers. IMPORTANT SAFEGUARDS 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.
  • Page 4 REPLACEMENT PARTS  PRESTO Canner parts are available at most hardware stores or see parts information on page 37. When ordering parts, please specify the seven digit model number found stamped on the side of the canner body.
  • Page 5 befoRe usinG Can neR foR THe fiRsT TiMe 1. Remove the air vent/cover lock from the canner Fig. B Fig. A cover. The cup portion of the air vent/cover lock, on the inside of the cover, unscrews from the pin Cover Cover (Fig.
  • Page 6  Use the canner on a level burner and range only. Use on a tilted burner or range may interfere with the operation of the pressure regulator. Caution: Do not use pressure canner on an outdoor LP gas burner or gas range over 12,000 BTU’s. ...
  • Page 7 As a safeguard against using canned foods which may be affected with spoilage that is not readily detected, boil all low acid foods and tomatoes for 10 minutes at altitudes below 1,000 feet. Extend the boiling time by 1 minute for each 1,000 foot increase in altitude.
  • Page 8 7. Exhaust air from the canner is completely reduced. Attempting to speed the cooling of and jars by adjusting heat to a the canner may cause jar breakage. relatively high setting to obtain 12. When pressure has been completely reduced, remove a free flow of steam from the pressure regulator from vent pipe and let canner cool for vent pipe.
  • Page 9 If you are unable to have your dial gauge checked locally, carefully remove the gauge and send it to the Presto Consumer Service Department. See Service Information on page 37. An accurate gauge is necessary to help prevent food spoilage and possible food poisoning.
  • Page 10 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 SUGAR PER YIELD OF...
  • Page 11 APRICOTS Wash well-ripened, firm apricots. If peeled apricots are desired, dip 1 minute in boiling water, then in cold water, and peel. Cut apricots in halves and remove pits. Place apricots in an ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening during preparation.
  • Page 12 RHUBARB Wash young, tender rhubarb. Remove ends and cut into ½-inch pieces. Add ½ cup sugar to each quart of rhubarb. Let stand until juice appears. Heat rhubarb slowly to boiling. Pack hot rhubarb in clean, hot Mason jars, leaving ½-inch headspace. Adjust jar lids. Pressure canning: Process at 6 pounds pressure, pints and quarts 8 minutes.
  • Page 13 PRessuRe CanninG VeGeTables Pressure canning is the only safe method for canning vegetables. young, tender, fresh vegetables, slightly immature, are better for canning than those which are overripe. As a rule, vegetables are best if canned immediately after picking, since flavor decreases upon standing and often unpleasant color changes take place. Avoid bruising vegetables because spoilage organisms grow more rapidly on bruised vegetables than on unblemished ones.
  • Page 14 BEANS—GREEN,WAX, ITALIAN Wash young, tender beans thoroughly. Remove stem and blossom ends or any “strings”. Leave whole or cut into 1-inch pieces. Raw Pack: Pack raw beans tightly in clean, hot Mason jars leaving 1-inch head space. Hot Pack: Cover beans with boiling water and boil 5 minutes. Pack hot beans loosely in clean, hot Mason jars, leaving 1-inch head space.
  • Page 15 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 halves or quarters. Cover with water in a saucepan and boil 5 minutes. Pack hot mushrooms in clean, hot Mason jars, leaving 1-inch headspace.
  • Page 16 PUMPKIN AND WINTER SQUASH Wash and remove seeds. Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. CAUTION: Do not mash or puree. Pack hot squash cubes loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace.
  • Page 17 GROUND MEAT Bear, Beef, Pork, Lamb, Veal, and Venison With venison add one part high quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Add 1 teaspoon salt to each pound of ground meat if desired. Mix well. Shape meat into patties or balls or cut cased sausage into 3-to 4-inch links.
  • Page 18 PRessuRe CanninG fisH and seafood Pressure canning is the only safe method for canning fish and seafood. Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as soon as possible.
  • Page 19 PRessuRe CanninG souPs Pressure canning is the only safe method for canning soups. Soup or soup stock is quickly and easily canned. Soup should always be cooked ready for serving, then poured into clean, hot Mason jars, leaving 1-inch headspace. Generally, vegetable soups are more satisfactory if the stock and vegetable mixture is canned separately and combined at the time of serving.
  • Page 20 Pressure Canner/Cooker must be placed on the bottom of the canner to prevent jar breakage. 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 page 37 for address.
  • Page 21 CANNING RECIPES: BOILING WATER METHOD The following recipes are safely canned by the boiling water method. Do not pressure can these recipes because the food quality would be unacceptable. APPLE BUTTER 16 medium apples (about 4 pounds) 2 teaspoons cinnamon 4 cups sugar ¼...
  • Page 22 Questions? For answers to any questions regarding recipes or timetables, call or write: Test Kitchen, National Presto Industries, Inc., 3925 North Hastings Way, Eau Claire, Wisconsin 54703-3703, phone 1-800-368-2194. you may also contact us at our website www.gopresto.com.
  • Page 23 3. IMPORTANT: Look through the vent pipe to make certain that it is clear before closing the cover. See safety information on page 23. 4. Place cover on canner, aligning the V mark on the cover with the mark on the body handle and lock securely by turning in the direction indicated to close (clockwise).
  • Page 24 8000 ..30%  If you have questions on recipes or timetables write to: Test Kitchen, National Presto Industries, Inc., 3925 North Hastings Way, Eau Claire, Wisconsin 54703-3703, phone 1-800-368-2194. you may also contact us at our website www.gopresto.com. Inquiries will be...
  • Page 25 PRessuRe CooKinG MeaT Savory, tender meat is easily prepared in the canner. The most important step is to sear meat to a crispy brown on all sides to seal in natural juices. Meat recipes are cooked at 15 pounds pressure. Cooking time depends on the amount and distribution of fat and bone, toughness, size and thickness of cut, grade and cut of meat, and the manner in which the meat fits into the canner.
  • Page 26 SWISS STEAK 12 lbs. round steak, 1 inch thick ¼ cup cooking oil cut into serving pieces 2 onions, chopped 1 cup flour green pepper, chopped Salt and pepper 4 cups tomato juice Season flour with salt and pepper; pound flour into meat. Heat canner, add oil, and brown meat on both sides. Add remaining ingredi- ents.
  • Page 27 LEMON PORK CHOPS 20 pork chops, ½ inch thick 1 tablespoon salt ¼ cup cooking oil 1 teaspoon pepper 20 lemon slices 2 cups catsup 4 onions, cut into rings 2 cups water Heat canner, add oil, and brown pork chops on both sides. Top each chop with a lemon slice. Add onion, salt, and pepper. Combine catsup and water;...
  • Page 28 VEAL ROAST 9 lbs. veal roast 3 tablespoons cooking oil Salt and pepper 2 bay leaves Flour 4 cups water Season meat and dredge with flour. Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast in canner. Add bay leaves and water.
  • Page 29 PRessuRe CooKinG enTRees Try these suggested entrees. Then experiment with entrees of your own. Entree recipes are cooked at 15 pounds pressure. Always remem- ber to select foods that cook in the same length of time. Favorite recipes may be adjusted to pressure cooking by following the general directions for the particular type of food being cooked.
  • Page 30 BEEF STEW 3 tablespoons cooking oil 3 cups green beans 4 lbs. beef, cut into 12 carrots, halved 1-inch cubes 3 cups tomatoes 4 onions, sliced * * * * * * Salt and pepper 3 tablespoons flour 2 cups water ¾...
  • Page 31 NEW ENGLAND BOILED DINNER 4 lbs. ham shank 12 carrots, halved 3 cups water 1 cabbage, cut in wedges 12 potatoes, halved 1 teaspoon pepper 12 onions, halved Place ham and water in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure.
  • Page 32 LIMA BEAN POT 6 cups dried lima beans 1 cup chopped celery ¾ cup cooking oil 6 cups tomato juice 3 tablespoons salt ½ cup brown sugar Water 1 tablespoon chili powder 2 lbs. pork sausages, cut into ½ teaspoon cayenne pepper ½-inch pieces * * * * * * 3 onions, chopped...
  • Page 33 CHICKEN IMPERIAL 9 lbs. chicken, cut into serving 1 cup slivered almonds pieces 4 4-ounce cans mushrooms ¼ cup cooking oil 2 chicken bouillon cubes 1 tablespoon salt, or as desired 1 cup hot water 1 teaspoon pepper 1 cup white wine ½...
  • Page 34 FLORIDA DUCK 9 lbs. duck, cut into serving pieces 2 cups white cooking wine Salt and pepper 2 tablespoons grated orange rind 1 tablespoon cooking oil Remove as much fat as possible from duck. Season with salt and pepper. Heat canner, add oil, and brown duck. Pour off excess drippings. Combine cooking wine and orange rind.
  • Page 35 CLAM CHOWDER 1 lb. salt pork, cubed Salt and pepper 6 cups water * * * * * * 4 onions, minced 4 quarts clams, minced 12 cups diced potatoes 4 quarts hot milk 4 cups corn ½ cup butter Heat canner and brown salt pork.
  • Page 36 ENGLISH PLUM PUDDING 1 cup sifted all purpose flour ½ cup currants 1 teaspoon baking powder ½ cup chopped nuts ½ teaspoon salt 1 egg ½ teaspoon allspice ½ cup sugar ½ teaspoon cinnamon ½ cup ground suet ½ teaspoon nutmeg ⁄...
  • Page 37 ReCiPe index PRESSURE CANNING RECIPES POULTRY ......16 VEGETABLES (Cont.) FRUITS AND TOMATOES ... . 9 Beans—Fresh Lima .
  • Page 38 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 ...