Presto Pressure Canner and Cooker Instructions And Recipes Manual page 5

specific recipe.
1. The first step in pressure canning is to assemble the
canning equipment. Be sure your canner is thoroughly
cleaned and working properly. Before each canning sea-
son, check the pressure gauge for accuracy (see page 6,
step 9). Also check the sealing ring, overpressure plug,
and the rubber gasket of the air vent/cover lock. Replace
these parts when they become hard, deformed, cracked,
worn, pitted, or unusually soft (see page 7, step 11).
2. Check Mason jars for nicks, cracks, and sharp edges.
Check bands for dents or rust. Use only jars, lids, and
bands in perfect condition so an airtight seal may be
obtained.
Wash and rinse jars, lids, and bands. Pour hot water into
jars and set aside until needed. Follow closure manufac-
turer's directions for bands and lids.
3. Select fresh firm food. Sort food according to
size. Clean food thoroughly. Prepare accord-
ing to recipe. Fill hot Mason jars promptly with
food and liquid to recommended level. Allow
⁄ inch head space for fruits. ALL vegetables and meats
1
2
require 1 inch head space due to expansion during pro-
cessing.
Work out air bubbles with a clean nonmetallic spatula.
Wipe sealing edge clean with a damp cloth.
Adjust caps according to closure manufacturer's direc-
tions.
Three-quart water line
4. Place three-quarts of
boiling water, canning
rack, and jars in canner.
To prevent water stains
on jars, add 2 tablespoons
white vinegar to water in
canner. Always use can-
ning rack. Jars may break
if set directly on bottom of
canner.
5. Look through the vent pipe
to be certain it is open be-
fore placing cover on
canner. To clean the vent
pipe, draw a pipe cleaner
or small brush through the
opening.
6. 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 (clockwise). Cover
handles must be centered
over body handles. Do
not force beyond this
position.
10. At end of processing time, turn burner to "OFF" or re-
move canner from heat source. Let pressure drop of its
own accord, do not quick-cool. Pressure is completely
reduced when the air vent/cover lock and overpressure
plug have dropped and no steam escapes when the pres-
sure regulator is tilted. Do not use the pressure dial gauge
as an indicator for when pressure is completely reduced.
Attempting to speed the cooling of the canner by laying
wet cloths on the cover, placing the canner in water, or
setting the canner in a draft or on a cold surface is not
recommended. If the pressure in the canner is reduced
more rapidly than the pressure in the jars, the jars may
break.
5
7. Exhaust air from the canner
and jars by adjusting heat to
a relatively high setting to
obtain a free flow of steam
from the vent pipe. Consult
the instruction book which
accompanied your range for
recommended heat setting.
Reduce heat to maintain a
moderate steam flow. Al-
low steam to flow for 7 to
10 minutes when canning.
8. Place pressure regulator on
vent pipe. Set burner at a
relatively high heat setting,
on most range burners, and
heat canner until pressure
dial gauge registers desired
pressure.
9. Processing time begins when
pressure gauge registers the
correct pressure. Adjust heat
to maintain correct pounds
pressure on the pressure
gauge.
11. When pressure has been
completely reduced, re-
move pressure regulator
from vent pipe and let
canner cool for 10 min-
utes. Do not remove the
pressure regulator until
pressure is completely
reduced and the air vent/
cover lock has dropped.
Always remove pressure
regulator before opening
the cover.