Presto Pressure Canner and Cooker Instructions Manual page 20

The following recipes are safely canned by the boiling water method. Do not pressure can these recipes because the food quality
would be unacceptable.
To prepare pulp: Wash apples; remove stem and blossom ends; do not peel or core. Cut apples into small pieces. Add 2 cups water;
cover; simmer 20 to 25 minutes or until apples are soft. Press through a sieve or food mill. Measure 2 quarts apple pulp.
To prepare butter: Combine apple pulp, sugar, and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As
pulp thickens, stir frequently to prevent sticking. (If too thick, add a small amount of water or apple juice for desired consistency.) Ladle hot
butter into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes using boiling water canning method described on
page 19. yield: about 5 pints.
Combine raspberries, pectin, water, lemon juice, and lemon peel in a large saucepot. Bring to a boil over high heat, stirring frequently.
Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if
necessary. Ladle hot jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes using boiling water canning
method described on page 19. yield: about 5 half-pints.
Combine cucumber and onion slices in a large bowl. Layer vegetables with salt; cover with ice cubes. Let stand 1½ hours. Drain; rinse.
Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot
pickles and liquid into hot jars, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes using boiling
water canning method described on page 19. yield: about 7 pints.
Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and develop a satisfactory flavor.
Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large saucepot. Tie spices in a spice bag; add spice bag to vin-
egar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving ¼-inch headspace; put one head of dill in each jar. Ladle hot
liquid over cucumbers, leaving
water canning method described on page 19. yield: about 7 pints.
Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and develop a satisfactory flavor.
CANNING RECIPES: BOILING WATER METHOD
16 medium apples (about 4 pounds)
4 cups sugar
2 quarts raspberries
1 package powdered pectin
⁄ cup water
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3
BREAD AND BUTTER PICKLES
4 pounds 4- to 6-inch cucumbers,
cut into slices
2 pounds onions, thinly sliced
(about 8 small)
⁄ cup canning salt
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3
2 cups sugar
8 pounds 4- to 6-inch cucumbers,
cut lengthwise into halves
¾ cup sugar
½ cup canning salt
⁄ -inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 15 minutes using boiling
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4
APPLE BUTTER
2 teaspoons cinnamon
¼ teaspoon cloves
RASPBERRY JAM
1 tablespoon lemon juice
1 tablespoon grated lemon peel
6 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar, 5% acidity
DILL PICKLES
1 quart vinegar, 5% acidity
1 quart water
3 tablespoons mixed pickling spices
Green or dry dill (1 head per jar)
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