Canning Fruits And Tomatoes - Presto Pressure Canner and Cooker Instructions And Recipes Manual

handled with care. The pressure dial gauge needs to be
checked for accuracy prior to each canning season and
if any of the following conditions exist: cover has been
submerged in water or dropped, gauge glass is broken
or has fallen out, parts are rusty, pointer is not in the "0"
block, or if you believe the gauge may not be accurate.The
gauge can usually be checked at your local county ex-
tension office. 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 23. An accurate gauge is necessary
to help prevent food spoilage and possible food poison-
ing.
10. If the Pressure Canner becomes difficult to open or close
and the sealing ring has expanded, replace the sealing
ring.
11. IMPORTANT: The sealing ring, overpressure plug,
and rubber gasket of the air vent/cover lock may shrink,
become hard, unusually soft, deformed, cracked, worn,
or pitted with normal use. Cooking oil and/or exposure to
high heat, such as a warm burner or oven top, will cause
these parts to deteriorate rapidly. When this happens, re-
place the sealing ring, overpressure plug, and small rubber
gasket of the air vent/cover lock. Replace the sealing ring
and overpressure plug at least every three years.
Before inserting a new sealing ring, clean the sealing ring
groove with a brush. To insure safe operation of your
pressure canner, it is recommended that the overpressure
plug be replaced whenever the sealing ring is replaced.
Any maintenance required for this product, other than nor-
mal household care and cleaning, should be performed by
the Presto Factory Service Department (see page 23).
Canning Fruits and
Tomatoes
Foods high in acidity (fruits and tomatoes) may be processed
using pressure canning or boiling water canning. The pressure
processing method for fruits and tomatoes gives a heat treatment
equivalent to the much longer processing time required with the
boiling water canning method.
Select firm, fully-ripened but not soft fruit or tomatoes. Do not
can overripe foods. Some fruits tend to darken while they are
being prepared. To prevent the darkening, place fruit in an ascor-
bic acid solution (1 teaspoon ascorbic acid to 1 gallon water) or
use ascorbic acid or citric acid mixtures according to package
instructions.
Although fruit has better color, shape, and flavor when it is canned
with sugar, it may be canned unsweetened if desired. Sugar is
used for flavor. It is not used in a high enough concentration to
act as a preservative.
White sugar is preferable to brown sugar for canning. Light
corn syrup or honey may be used to replace up to one-half the
sugar.
If you wish to use sugar substitutes, follow package instruc-
tions.
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
SYRUP QUART OF LIQUID
Very Light
Thin
Medium
Heavy
Heat sugar with water or juice until sugar is dissolved. Add fruit and
cook until heated through. Pack fruit into clean Mason jars to within
⁄ inch of top of jar. Cover with hot liquid leaving
1
2
space. The liquid may be syrup, fruit juice, or plain water. For
steps on boiling water canning, refer to page 13.
When pressure canning at altitudes of 2,000 feet or below or
boiling water canning at altitudes of 1,000 feet or below, process
according to specific recipe. When canning at higher altitudes,
process according to the following charts.
Altitude chart for pressure canning fruit and tomato recipes
Altitude
2,001 – 4,000 ft.
4,001 – 6,000 ft.
6,001 – 8,000 ft.
Processing time is the same at all altitudes.
Altitude chart for boiling water canning fruit and tomato
recipes
Altitude
1,001 – 3,000 ft.
3,001 – 6,000 ft.
6,001 – 8,000 ft.
CANNING RECIPES: FRUITS AND TOMATOES
Wash, peel, and cut apples into pieces. Place apples in an ascor-
bic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to
prevent darkening during preparation. Drain well. Boil apples in
a thin syrup or water for 5 minutes. Pack hot apples in clean, hot
Mason jars, leaving
1
syrup or water, leaving
Pressure canning - process at 6 pounds pressure, pints and quarts
8 minutes. For processing above 2,000 feet altitude, see chart
above for recommended pounds of pressure.
Boiling water canning - process pints and quarts 20 minutes.
For processing above 1,000 feet altitude, see chart above for
recommended time.
Wash, peel, and core apples. If desired, slice apples into ascor-
bic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to
prevent browning. Drain well. Place slices in a pan. Add
water. Cook until apples are tender. Press through food mill or
sieve. Sweeten to taste. Reheat and pack hot applesauce in clean,
hot Mason jars, leaving
7
SUGAR PER
1 cup
2 cups
3 cups
4 ⁄ cups
3
4
Pints and Quarts
7 lbs. 7 lbs.
8 lbs. 8 lbs.
9 lbs. 9 lbs.
Pints and Quarts
increase processing time 5 minutes
increase processing time 10 minutes
increase processing time 15 minutes
APPLES
⁄ inch head space. Cover apples with hot
2
⁄ inch head space. Adjust jar lids.
1
2
APPLESAUCE
⁄ inch head space. Adjust jar lids.
1
2
YIELD OF
SYRUP
4 ⁄ cups
1
2
5 cups
5 ⁄ cups
1
2
6 ⁄ cups
1
2
⁄ inch head
1
2
⁄ cup
1
2