Presto Pressure Canner and Cooker Instructions And Recipes Manual page 10

CARROTS
Wash thoroughly and scrape young, tender carrots. Carrots may
be left whole, sliced, or diced.
Raw Pack - Pack raw carrots tightly in clean Mason jars,
leaving 1 inch head space.
Hot Pack - Cover carrots with boiling water, bring to a
boil and simmer 5 minutes. Pack hot carrots
in clean, hot Mason jars, leaving 1 inch head
space.
Cover with boiling water leaving 1 inch head space. Adjust jar
lids.
Process at 11 pounds pressure - Pints 25 minutes and Quarts 30
minutes. For processing above 2,000 feet altitude, see page 9 for
recommended pounds of pressure.
CORN-WHOLE KERNEL
Husk and remove silk from young, tender, freshly picked corn.
Wash and cut corn from cob at about
Raw Pack - Pack raw corn loosely in clean Mason jars,
leaving 1 inch head space.
Hot Pack - To each quart of corn add 1 cup boiling water
and bring to a boil. Pack hot corn loosely in
clean, hot Mason jars, leaving 1 inch head
space.
Cover with boiling water leaving 1 inch head space. Adjust jar
lids.
Process at 11 pounds pressure - Pints 55 minutes and Quarts 85
minutes. For processing above 2,000 feet altitude, see page 9 for
recommended pounds of pressure.
GREENS
Sort young, tender, freshly picked greens discarding wilted tough
leaves, stems, and roots. Wash greens thoroughly. Do not raw
pack greens. Place approximately 1 pound of greens at a time in
a cheese cloth bag and steam 3 to 5 minutes or until well wilted.
Pack hot greens loosely in clean, hot Mason jars, leaving 1 inch
head space. Cover with boiling water, leaving 1 inch head space.
Adjust jar lids.
Process at 11 pounds pressure - Pints 70 minutes and Quarts 90
minutes. For processing above 2,000 feet altitude, see page 9 for
recommended pounds of pressure.
LIMA BEANS
Shell and wash young, tender beans thoroughly.
Raw Pack - Pack raw lima beans loosely in clean Mason
jars. For small beans, leave 1 inch head space
in pint jars, 1
jars. For large beans, leave 1 inch head space
in pint jars, 1
jars.
Hot Pack - Cover beans with boiling water and bring to
a boil. Pack hot beans loosely in clean, hot
Mason jars, leaving 1 inch head space.
Cover with boiling water, leaving 1 inch head space. Adjust jar
lids.
Process at 11 pounds pressure - Pints 40 minutes and Quarts 50
minutes. For processing above 2,000 feet altitude, see page 9 for
recommended pounds of pressure.
⁄ the depth of the kernel.
3
4
⁄ inches head space in quart
1
2
⁄ inches head space in quart
1
4
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 quar-
ters. Cover with water in a saucepan and boil 5 minutes. Pack hot
mushrooms in clean, hot Mason jars, leaving 1 inch head space.
For better color, add
500-milligram tablet of vitamin C. Cover with boiling water,
leaving 1 inch head space. Adjust jar lids.
Process at 11 pounds pressure - Half pints and Pints 45 minutes.
For processing above 2,000 feet altitude, see page 9 for recom-
mended pounds of pressure.
Wash and trim young, tender okra pods. Remove stem, without cut-
ting into pods if okra is to be canned whole. If desired, slice okra into
1 inch pieces.
Hot Pack - Cover okra with boiling water and boil 2
minutes. Pack hot okra in clean, hot Mason
jars, leaving 1 inch head space.
Cover with boiling water, leaving 1 inch head space. Adjust jar
lids.
Process at 11 pounds pressure - Pints 25 minutes and Quarts 40
minutes. For processing above 2,000 feet altitude, see page 9 for
recommended pounds of pressure.
Wash and shell young, tender freshly picked green peas.
Rinse.
Raw Pack - Pack raw peas loosely in clean Mason jars,
leaving 1 inch head space. Do not shake or
press down.
Hot Pack - Cover peas with boiling water and bring to
a boil. Boil 2 minutes. Pack hot peas loosely
in clean, hot Mason jars, leaving 1 inch head
space. Do not shake or press down.
Cover with boiling water, leaving 1 inch head space. Adjust jar
lids.
Process at 11 pounds pressure - Pints and Quarts 40 minutes. For
processing above 2,000 feet altitude, see page 9 for recommended
pounds of pressure.
POTATOES-NEW WHOLE
Wash, scrape and rinse new potatoes 1 to 2
eter.
Hot Pack - Cover potatoes with boiling water and boil
10 minutes. Pack hot potatoes in clean, hot
Mason jars, leaving 1 inch head space.
Cover with boiling water, leaving 1 inch head space. Adjust jar
lids.
Process at 11 pounds pressure - Pints 35 minutes and Quarts 40
minutes. For processing above 2,000 feet altitude, see page 9 for
recommended pounds of pressure.
PUMPKIN AND WINTER SQUASH
Wash, remove seeds, cut into 1 inch slices, and peel. Cut flesh into
1 inch cubes. Boil 2 minutes in water. Pack hot squash cubes
loosely in clean, hot Mason jars, leaving 1 inch head space. Cover
with boiling water, leaving 1 inch head space. Adjust jar lids.
10
MUSHROOMS
⁄ teaspoon of ascorbic acid powder, or a
1
8
OKRA
PEAS-GREEN
⁄ inches in diam-
1
2