Pressure Cooking In Your Pressure Canner - Presto Pressure Canner and Cooker Instructions And Recipes Manual

7. Look through the vent pipe on the canner cover to be certain
it is open before placing cover on canner. To clean the vent
pipe, draw a pipe cleaner or small brush through the open-
ing.
8. Place cover on canner, aligning the "V" on the cover with
the mark on the body handle and lock securely by turning
in the direction indicated to close the cover (clockwise).
Cover handles must be centered over body handles. Do
not force beyond this position.
9. Set a timer for the minutes required for processing the food
based on tested canning recipe.
10. Lower the heat setting to maintain a gentle boil throughout
processing.
11. Add more boiling water, if needed, to keep the water level
above the jars.
12. When jars have been boiled for the recommended time, turn
off the heat and remove the canner cover.
13. Using jar lifter, remove jars and place them on a towel,
leaving at least 1-inch spaces between jars during cooling.
14. Allow jars to cool naturally 12 to 24 hours before checking
for a seal. Do not retighten bands.
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 unac-
ceptable.
RASPBERRY JAM
2 quarts raspberries
1 package powdered pectin
⁄ cup water
1
3
1 tablespoon lemon juice
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
⁄ -inch headspace. Adjust two-piece caps. Process 10 minutes using boiling water
1
4
canning method described on pages 13-14. Yield: about 5 half-pints.
APPLE BUTTER
16 medium apples
(about 4 pounds)
4 cups sugar
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
piece caps. Process 10 minutes using boiling water canning method described on
pages 13-14. Yield: about 5 pints.
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
1
3
2 cups sugar
2 tablespoons mustard seed
Combine cucumber and onion slices in a large bowl. Layer vegetables with salt;
cover with ice cubes. Let stand 1 ⁄
1
gredients 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
headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes using
boiling water canning method described on pages 13-14. 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.
1 tablespoon grated
lemon peel
6 cups sugar
2 teaspoons cinnamon
⁄ teaspoon cloves
1
4
⁄ -inch headspace. Adjust two-
1
4
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar, 5%
acidity
hours. Drain; rinse. Combine remaining in-
2
8 pounds 4- to 6-inch
cucumbers, cut
lengthwise into halves
⁄ cup sugar
3
4
⁄ cup canning salt
1
2
1 quart vinegar, 5% acidity
Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large
saucepot. Tie spices in a spice bag; add spice bag to vinegar mixture; simmer 15
minutes. Pack cucumbers into hot jars, leaving
of dill in each jar. Ladle hot liquid over cucumbers, leaving
Remove air bubbles. Adjust two-piece caps. Process pints and quarts 15 minutes
using boiling water canning method described on pages 13-14. Yield: about 7
pints or 3 quarts.
Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure
and develop a satisfactory flavor.
10 cups chopped, seeded,
peeled, cored tomatoes
(about 6 pounds)
5 cups chopped and seeded
long green peppers
(about 2 pounds)
5 cups chopped onions
(about 1
2 ⁄ cups chopped and seeded
1
2
hot peppers (about
1 pound)
Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired.
Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa
into hot jars, leaving
minutes using boiling water canning method described on pages 13-14. Yield:
about 6 pints.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands
from being burned.
For boiling water canning information for fruits and tomatoes, refer to
page 7.
For additional information and recipes, consult the Ball Blue Book or visit
www.homecanning.com.
Recipes provided by Alltrista Consumer Products Company, marketers of Ball
home canning products.
Pressure Cooking in Your
Pressure Canner
Follow the step-by-step instructions beginning on page 15 for
cooking in your pressure canner. Prepare food according to direc-
tions in specific recipe.
The canner should never be filled over
tend to expand when cooked. If the canner is filled over
it is possible for food to expand enough to plug the vent pipe,
air vent/cover lock, and overpressure plug. If all of these devices
were to become blocked, excess pressure would be unable to
escape and would build up beyond safe control levels. Therefore,
when cooking any food, do not let any portion extend above the
⁄ full level.
2
3
⁄ -inch
1
4
RIGHT
14
DILL PICKLES
1 quart water
3 tablespoons mixed
pickling spices
Green or dry dill
(1 head per jar)
⁄ -inch headspace; put one head
1
4
ZESTY SALSA
1 ⁄ cups cider vinegar
1
4
3 cloves garlic, minced
2 tablespoons cilantro,
minced
1 tablespoon salt
1 teaspoon hot pepper sauce
(optional)
⁄ pounds)
1
2
⁄ -inch headspace. Adjust two-piece caps. Process 15
1
4
⁄ -inch headspace.
1
4
and Kerr
® ®
⁄ full. Many foods
2
3
⁄ full,
2
3
WRONG