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Pressure Cannerand Cooker

Visit us on the web at www.GoPresto.com

Instructions and Recipes2009 b National Presto Industries, Inc.

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1

Table of ConTenTs

Important Saeguards 1

Getting Acquainted 2

Beore Using the Canner or the First Time 6

Pressure Canning 8

How to Pressure Can Foods 10

Care and Maintenance 15

Pressure Canning Fruits and Tomatoes 19

Pressure Canning Vegetables 26Pressure Canning Meat 33

Pressure Canning Poultry 3 5

Pressure Canning Fish and Seaood 37

Pressure Canning Soups 39

Helpul Hints For Pressure Canning 40

How To Can Foods Using Boiling Water Method 43

How to Pressure Cook Foods in Your Pressure Canner 46

Important Saety Inormation 49

Helpul Hints or Pressure Cooking 52

Pressure Cooking Meat 53

Pressure Cooking Entrees 60

Pressure Cooking Poultry 64

Pressure Cooking Dry Beans and Peas 67

Pressure Cooking Soups 70

Pressure Cooking Desserts 7 2

Recipe Inde 75

Service and Parts Inormation 77

Warranty Back cover

This is a Listed appliance. The ollowing Important Saeguards arerecommended b most portable appliance manuacturers.

IMPORTANT SAFEGUARDSTo reduce the risk o personal injur or propert damage, basic saetprecautions should alwas be ollowed, including the ollowing:

1. Read all instructions. Improper use ma result in bodil injur or propertdamage.

2. Alwas check the vent pipe beore use. Hold cover up to light and lookthrough vent pipe to be certain it is clear.

3. Alwas check the air vent/cover lock to be sure it moves reel beoreuse.

4. Do not ll pressure canner over 23 ull when using or pressure cooking.

For soup, rice, and dried vegetables which expand during cooking, donot ll canner over 12 ull. Overlling ma cause a risk o cloggingthe vent pipe and developing excess pressure. See ood preparationinstructions.

5. Do not pressure cook applesauce, cranberries, rhubarb, pearl barle,cereals, pastas, grains, split peas, or soup mixes containing dr beansor peas. These oods tend to oam, roth, and sputter and ma block thevent pipe, overpressure plug, and air vent/cover lock.

6. This appliance cooks under pressure. Improper use ma result in scaldinginjur. Make certain pressure canner is properl closed beore operating;cover handles must be directl above the bod handles. See How ToUse instructions.

7. Do not place the pressure canner or attempt to pressure can or cook ina heated oven.

8. Caution: Do not use pressure canner on an outdoor LP gas burneror gas range over 12,000 BTUs

9. Extreme caution must be used when moving a pressure canner containinghot liquids. Do not touch hot suraces. Use handles or knobs.

10. Do not open canner until internal pressure has been completel reduced,air vent/cover lock has dropped, and no steam escapes when the pressureregulator is removed. See How To Use instructions.

11. Caution: To ensure sae operation and satisactor perormance, replacethe overpressure plug ever time ou replace the sealing ring or sooner iit becomes hard, deormed, cracked, worn, or pitted. It is recommendedthat the sealing ring and overpressure plug be replaced at least everthree ears.

12. Close supervision is necessar when the pressure canner is used nearchildren. It is not recommended that children use the pressure canner.

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13. When normal operating pressure is reached, the pressure regulator willbegin to rock. Graduall lower the heat as necessar to maintain thepressure. I the pressure regulator is allowed to rock vigorousl, excesssteam will escape, liquid will be evaporated, and ood ma scorch.

14. Do not use this pressure canner or other than intended use.15. Do not use this pressure canner or pressure ring with oil.

SAVE THESE INSTRUCTIONSTHIS PRODUCT IS FOR HOUSEHOLD USE ONLy.

GeTTinG aCquainTedyour canner is a special, large capacit pressure vessel designedor home canning a wide variet o ruits, vegetables, meats,and poultr. The canner ma also be used to ast cook man oour avorite oods in larger quantities than can be prepared in aconventional size pressure cooker.

The canner uses pressure to achieve the high temperatures requiredor sael processing oods while canning. The United StatesDepartment o Agriculture recommends the pressure canner asthe onl sae method or canning low-acid oodsvegetables,meats, and poultr.

The canner will also cook man oods in one-third to one-tenth

the time required b conventional methods. Pressure cookingpreserves favor and nutrients and tenderizes tougher cuts o meat.Inormation or pressure cooking begins on page 46.

It is necessar to ollow a ew special rules in using and caringor our Pressure Canner. Become amiliar with the various partsas shown in the diagram on page 3.

1 PRESSURE DIAL GAUGE

The pressure dial gauge registers pressure inpounds (per square inch) or PSI. The pointermoves around the dial indicating the pressurewithin the unit. Pressure can be controlledand maintained b adjusting the heat settingon our stove.

NOTE: The Pressure Dial Gauge can beound in the oam ller o the carton. It is ina white box.

2 PRESSURE REGULATORThe pressure regulator acts as a saet deviceto prevent pressure in excess o 15 poundsrom building in the canner. Pressure readingson the pressure canner are registered onl onthe pressure dial gauge.

NOTE: The Pressure Regulator can be oundin the top oam ller o the carton. It is ina bag identied with the words Pressureregulator enclosed.

1 3 67 5 4 82

READ INSTRUCTIONSBEFORE OPERATING

psi

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15

20

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3 VENT PIPE

The vent pipe is the primar pressurerelie valve and will release pressurein excess o 15 pounds. The pressureregulator sits loosel on the vent pipe.

4 AIR VENT/COVER LOCK

The air vent/cover lock automaticallvents or exhausts air rom the cannerand acts as a visual indication o pres-sure in the canner. The small gasket

must be in place or the air vent/coverlock to seal completel.

5 LOCKING BRACKET

The locking bracket on the inside o thecanner bod engages with the air vent/cover lock to prevent the cover rombeing opened when there is pressurein the unit.

6 SEALING RING

The sealing ring ts into the cannercover and orms a pressure-tight sealbetween the cover and bod during

canning and cooking.

7 OVERPRESSURE PLUG

The black, rubber overpressure plugis located in the canner cover. It willautomaticall pop out and releasesteam in case the vent pipe becomesblocked and/or clogged and pressurecannot be released normall throughthe vent pipe.

8 CANNING-COOKING RACK

The canning-cooking rack is placed in thebottom o the canner to hold jars o thebottom o the unit while canning. Whencooking, the rack is used or steamingoods. It can also be used to hold oodssuch as vegetables out o the cookingliquid which allows several oods tobe cooked at the same time withoutan intermingling o favors. When it isdesirable to blend lavors, do not usethe canning-cooking rack. The canning-cooking rack must alwas be used whencanning.

REPLACEMENT PARTS

PRESTO Canner parts are available at most hardware stores orthe can be ordered directl rom Presto; see service and partsinormation on page 77.

When ordering parts, please speci the seven digit model numberound stamped on the side o the canner bod.

Small Gasket

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PRessuRe CanninG

The United States Department o Agriculture recommends thepressure canner as being the onl sae method or canning lowacid oodsvegetables, meats, and poultr.

There are invisible microorganisms present all around us. Fruits,vegetables, and meat contain these microorganisms naturall, andet, the are not a problem unless ood is let to sit or extendedperiods o time, causing ood spoilage. This is natures wa otelling us when ood is no longer t to eat.

There are our basic agents o ood spoilageenzmes, mold,east, and bacteria. Canning interrupts the natural spoilage ccleso ood can be preserved sael. Molds, east, and enzmes aredestroed at temperatures below 212F, the temperature at whichwater boils (except in mountainous regions). Thereore, boilingwater processing is sucient to destro those agents.

Bacteria, however, are not as easil destroed. The bacteria,Clostridium botulinum produces a spore that makes a poisonoustoxin which causes botulism. This spore is not destroed at 212F.In addition, the bacteria thrive on low acid oods in the absence oair. For a sae ood product, low acid oods need to be processedat 240F, which can be achieved onl with a pressure canner.

In pressure canning, some o the water in the pressure canner isconverted to steam, which creates pressure within the canner. As

pressure increases, temperature increases, 5 pounds pressure228F, 10 pounds pressure240F, 15 pounds pressure250F.This pressurized heat destros the potentiall harmul bacterialspores. As the jars cool, a vacuum is ormed, sealing the oodwithin and preventing an new microorganisms rom enteringand spoiling the ood.

As a saeguard against using canned oods which ma be aectedwith spoilage that is not readil detected, boil all low acid oodsand tomatoes or 10 minutes at altitudes below 1,000 eet. Extend

the boiling time b 1 minute or each 1,000 oot increase inaltitude.

Man times odors that cannot be detected in the cold product willbecome evident b this method. I, ater boiling, ood does notsmell or look right, discard it without tasting

MASON JARS: While there are man stles and shapes oglass jars on the market, onl Mason jars are recommended orhome canning. Mason jars are available in pint, pint, and quartcapacities with threads on which a cap ma be screwed. Seethe chart below or the jar capacit o our canner. Additionalinormation ma be obtained rom the manuacturers o Mason

jars.CLOSURES FOR MASON JARS: The two-piece vacuum capconsists o a fat metal lid held in place with a screw band. Arubber compound on the underside o the lid orms a seal duringprocessing. Follow the closure manuacturers directions or usingthe two-piece cap and or testing or a proper seal. I the closurehas not sealed, completel reprocess or use the ood immediatel.Reer to the closure manuacturers directions or additionalinormation.

MAxIMUM JAR CAPACITIES

(For Model Numbers beginning with 0175) (For Model Numbers beginning with 0178)

Regular jars Wide mouth jars Regular jars Wide mouth jars

12 hal-pints 8 hal-pints 24 hal-pints 16 hal-pints

10 pints 8 pints 20 pints 16 pints

7 quarts* 7 quarts* 7 quarts 7 quarts

*Do not use the boiling water methodwith quart jars.

To achieve the maximum jar capacitwhen pressure canning, it will be neces-sar to double deck pint and pint jars,see page 42.

For boiling water method, do not doubledeck jars.

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HoW To PRessuReCan foods

IMPORTANT: Read careully Do not attempt to use yourcanner beore reading these instructions

Follow these step-b-step instructions or pressure canning inour canner. Prepare ood according to the directions in specicrecipe.

1. Be sure our canner is thoroughl cleaned and working

properl. Beore each canning season, check the dial gaugeor accurac (see page 18, step 12). Also check the sealingring, overpressure plug, and the small, white gasket o the airvent/cover lock. Replace these parts when the become hard,deormed, cracked, worn, pitted, or unusuall sot.

2. Check Mason jars or nicks, cracks, and sharp edges. Checkscrew bands or dents or rust. Use onl jars, lids, and bandsin perect condition so an airtight seal ma be obtained.

Wash and rinse jars, lids, and bands. Pour hot water into jarsand set aside until needed. Follow closure manuacturersdirections or bands and lids.

3. Select resh rm ood. Sort ood according to size. Clean ood

thoroughl. Prepare according to recipe. Fill hot Mason jarspromptl with ood and liquid to recommended level. Allow-inch headspace or ruits. Most vegetables and meats require1-inch headspace due to expansion during processing.

Work out air bubbles with a clean nonmetallic spatula. Wipesealing edge clean with a damp cloth.

Adjust bands according to closure manuacturers direc-tions.

4. Place 3 quarts o boilingwater, canning rack, and jarsin canner (Fig. D). To preventwater stains on jars, add 2tablespoons white vinegar towater in canner. Alwas usecanning rack. Jars ma breaki set directl on bottom ocanner.

5. Hold the cover up to the lightand look through the vent

pipe (Fig. E) to be certainit is open beore placing thecover on the canner. I it isclear, proceed to step 6. I it isblocked or partiall blocked,clean the vent pipe with asmall brush or pipe cleaner(Fig. F). Also clean the ventpipe nut as shown (Fig. G).

6. Place cover on canner, align-ing the V mark on the coverwith the

Vmark on the bod

handle (Fig. H). Press downon the cover handles to com-press the sealing ring andturn the cover in the directionindicated to close (clockwise)until the cover handles arecentered directl above thebod handles. Do not rotatethe cover beond this point.

0

5

10

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20

Fig D

Fig E

Fig F

Fig G

Align the V mark on the cover withthe

Vmark on the bod handle.

Fig H

3-quart water line (lowestmark in canner)

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7. Position canner on a level burnerand range onl. Use on a tiltedburner or range ma intererewith the operation o the pres-sure regulator. To prevent dam-age to the pressure canner, donot use on an outdoor LP gasburner or gas range over 12,000BTUs. Usinga relativel highheat setting, heat the pressure canner until a stead fow osteam can be seen, heard, or elt coming rom the vent pipe(Fig. I). Exhaust air rom the canner or 10 minutes b allow-

ing steam to fow rom the vent pipe. Reduce heat, i necessar,to maintain a stead, moderate fow o steam.

8. Place pressure regulator on vent pipe. I heat was reducedor exhausting, adjust to a relativel high setting and heatcanner. As pressure develops in the canner the air vent/coverlock will lit and lock the cover on the canner. The air vent/cover lock is a visual indicator o the presence o pressure.When in the up position pressure is in the unit, when in thedown position there is no pressure in canner (Fig. J). Also, aspressure builds the pointer o the gauge will move across theace. Continue heating until the pressure gauge registers thecorrect pressure. Adjust heat to maintain the correct pressureon the dial gauge. The pressure regulator will rock ONLy at

15 pounds o pressure.

9. Processing time begins when the pressure gauge registersthe correct pressure. Adjust heat to maintain correct pressureon the dial gauge. I pressure drops below desired setting, itwill be necessar to bring pressure to the correct setting andbegin processing countdown rom the beginning or the ullamount o time.

Helpul Hint: To more easil maintain pressure, it ma bebenecial to reduce the heat when the dial gauge registers1 to 2 pounds less than the desired pressure. However, donot begin the processing countdown until correct pressure isreached.

10. At the end o processing time, turn burner to o and removecanner rom heat source. NOTE: Lit pressure canner toremove it rom burner. Sliding cookware can leave scratcheson stovetops.

11. Let pressure drop o its own accord. Do not attempt to speedthe cooling o the canner, which can cause jar breakage, liquidloss rom the jars and other problems. Pressure is completelreduced when the air vent/cover lock and overpressureplug have dropped and no steam escapes when the pressureregulator is lited. Do not use the dial gauge as an indicatoror when pressure is completel reduced.

12. When pressure has been completel reduced, remove

pressure regulator rom vent pipe and let canner cool or10 minutes. Do not remove thepressure regulator until pressureis completel reduced and theair vent/cover lock has dropped.Alwas remove pressure regulatorbeore opening the cover.

13. To remove cover, turn counter-clockwise until cover hits stop(Fig. K). Cover handles will be

Fig I

Air Vent/CoverLock in UP Position.

Pressure in Unit.

Air Vent/Cover Lockin DOWN Position.No Pressure in Unit.

UNLOCKED LOCKEDFig J Fig K

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beond the bod handles. I cover seems to stick or is hardto turn, do not orce it open. Sticking ma indicate that thereis still pressure inside the canner. I in doubt about pressurebeing completel reduced, let the canner stand until coolbeore removing the cover.

14. Lit canner cover toward outo keep steam awa rom ouwhen opening (Fig. L).

15. Remove jars rom canner. Setjars upright on board or cloth,awa rom drat to cool. Whenjars are cold, test seal, removebands, wipe jars, label, date,and store in a cool, dr place.

CaRe and MainTenanCe

1. The outside surace ma be kept bright and shin b clean-ing with a good silver polish or simpl b washing with soapand water. Iron and various minerals in water and oods madarken the inside o the canner, but this discoloration will inno wa aect ood cooked. These stains ma be removed busing a solution o water and cream o tartar. For each quarto water, use one tablespoon cream o tartar. Pour enoughsolution into the canner to cover the discoloration (do not llover 23 ull), then close cover securel. Place regulator on vent

pipe and heat until 15 pounds pressure is reached. Removecanner rom heat; allow canner to stand two to three hours.Remove regulator, open canner, and empt contents. Scourthoroughl with a soap impregnated steel wool cleaning pad;wash, rinse, and dr.

Due to the acidic nature o the water suppl in some areas,deterioration o the interior surace o the canner bod maoccur. To minimize this eect, thoroughl scour the insideo the canner bod with an abrasive cleanser at least once aear.

2. Each time the canner is washed, remove the sealing ring andwash in warm, suds water, rinse, dr, and replace in cover.

3. The air vent/cover lock ma

be removed or occasionalcleaning or or replacingthe small gasket. To removethe air vent/cover lock,grasp and hold secure thecup portion on the under-side o the cover with ourngers (Fig. M). Using thengers o our other hand,turn the pin portion o theair vent/cover lock on the

Fig L

Pin

Cover

SmallGasket

Cup

Fig M

Threadedshat

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top side o the cover counterclockwise until the pin is ree othe cup portion. Lit the pin out o the cover and remove thecup rom under the cover. Careull pull the small gasket othe threaded shat on the cup portion. Wash all parts in warm,suds water. Use a sot cloth or small nlon brush to cleanthe cover hole.

4. To reassemble the air vent cover lock, place the small gasketover the threaded shat o the cup portion. Reinsert the cupportion b pushing the threaded shat through the air vent/cover lock opening rom the underside o the cover (Fig. M).Screw the pin portion clockwise onto the threaded shat untilit is not possible to tighten it an urther.

5. The overpressure plug can be removed or cleaning b pushingit out o its opening rom the top o the cover. Ater cleaning,reinsert the plug b pushing the domed side o the plug intothe opening rom the underside o the cover, until the bottomedge is ull and evenl seated against the underside o thecover. When the overpressure plug is properl installed, theword (TOP) will be visible on the overpressure plug whenviewing the outside o the cover (Fig. N).

I the overpressure plug is ever orced out o its cover open-ing due to excess pressure while cooking or canning, it isimportant to call the Test Kitchen at 1-800-368-2194. Do notattempt to use the released overpressure plug

6. Pouring water into a dr overheated canner ma crack themetal.

7. Do not strike the rim o the canner bod with an cookingutensil as this will cause nicks which ma damage the rimand allow steam to escape.

8. When our pressure canner is not in use, invert the cover on the

canner bod and store in a dr place. Storing the canner withthe cover locked on ma cause unpleasant odors and deormthe sealing ring.

9. To ensure sae operation and satisactory perormance,replace the overpressure plug ever time ou replace thesealing ring or sooner i it becomes hard, deormed, cracked,worn, or pitted. Replace the sealing ring and overpressure plugat least ever three ears. Failure to ollow these instructionscould result in bodil injur or propert damage.

10. I the canner bod or cover handles become loose, tightenthem with a screwdriver.

11. I leakage o moisture or steam develops while using ourcanner, check the ollowing possible causes:

The ormation o a small amount o moisture under thepressure regulator is normal when canning or cooking rstbegins. This condensation is a result o the temperature othe pressure regulator being lower than the rest o the can-ner. I excess condensation continues, the vent pipe ma beloose and should be tightened with an adjustable wrench.

Leakage between the cover and bod is usuall caused bshrinkage o the sealing ring ater prolonged use. Replacethe sealing ring and overpressure plug.

A slight amount o leakage around the air vent/cover lockis normal when canning or cooking frst begins. I leakage

continues, the cover handles may not be ully aligned withthe body handles and, thereore, the cover lock cannotengage (see page 11, step 6). Clean the air vent/cover lockoccasionally to assure that it operates correctly (see page15, step 3). Replace the small gasket i cracked or nicked.

A small amount o steam or moisture ma be visible aroundthe overpressure plug when canning or cooking begins.This will stop when the overpressure plug seals. I leak-age continues, clean or replace the overpressure plug (seepage 16, step 5).

Overpressure Plug

Indented Portion

Cover

TopFig N

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Do not operate our pressure canner with continual leakage.I the preceding steps do not correct the problem, return theentire unit to the Presto Factor Service Department (seepage 77).

12. The dial gauge is a delicate instrument which must be handledwith care. Do not submerse cover or let gauge come in contactwith an liquid. The pressure dial gauge needs to be checkedor accurac prior to each canning season and i an o theollowing conditions exist: cover has been submerged in wateror dropped, gauge glass is broken or has allen out, parts arerust, pointer is not in the 0 block, or i ou believe thegauge ma not be accurate. The gauge can usuall be checkedat our local count extension oce. I ou are unable tohave our dial gauge checked locall, careull remove thegauge and send it to the Presto Consumer Service Department.See Service Inormation on page 77. An accurate gauge isnecessar to help prevent ood spoilage and possible oodpoisoning.

13. I the pressure canner becomes dicult to open or close,replace the sealing ring.

14. IMPORTANT: The sealing ring, overpressure plug, andrubber gasket o the air vent/cover lock ma shrink, becomehard, deormed, cracked, worn, or pitted with normal use.Exposure to high heat, such as a warm burner or oven top, willcause these parts to deteriorate rapidl. When this happens,

replace the sealing ring, overpressure plug, and small rubbergasket o the air vent/cover lock. Replace the sealing ring andoverpressure plug at least ever three ears.

Beore inserting a new sealing ring, clean the sealing ringgroove with a brush.

An maintenance required or this product, other than normalhousehold care and cleaning, should be perormed b thePresto Factor Service Department (see page 77).

PRessuRe CanninGfRuiTs and ToMaToes

Fruits and tomatoes ma be processed using pressure canning orboiling water canning. The pressure processing method or ruitsand tomatoes gives a heat treatment equivalent to the much longerprocessing time required with the boiling water method.

Select rm, ull-ripened but not sot ruit or tomatoes. Do not canoverripe oods. Some ruits tend to darken while the are being pre-pared. To prevent the darkening, place ruit in an ascorbic acid solution(1 teaspoon ascorbic acid to 1 gallon water) or use ascorbic acid or

citric acid mixtures according to package instructions.

Although ruit has better color, shape, and favor when it is cannedwith sugar, it ma be canned unsweetened i desired. White sugaris preerable to brown sugar or canning. Light corn srup or honema be used to replace up to one-hal the sugar.

The amount o sugar desirable to use in preparing srups will dependupon the tartness o the ruit and on amil preerence. It should beremembered that ruit, when heated, releases some o its juices whichwill dilute the srup in proportion to the juiciness o the ruit.

SYRUPS FOR CANNING FRUITS

SUGAR PER YIELD OF

SYRUP QUART OF LIQUID SYRUP

Ver Light 1 cup 4 cupsLight 2 cups 5 cupsMedium 3 cups 5 cups

Heav 4 cups 6 cups

Heat sugar with water or juice until sugar is dissolved. Add ruit andcook until heated through. Pack ruit into clean Mason jars to within-inch o top o jar. Cover with hot liquid leaving -inch headspace.The liquid ma be srup, ruit juice, or plain water. For steps onboiling water canning, reer to page 43.

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When pressure canning at altitudes o 2,000 eet or below or boilingwater canning at altitudes o 1,000 eet or below, process according tospecic recipe. When canning at higher altitudes, process accordingto the ollowing charts.

Altitude and Pressure Chart or Pressure Canning Fruit

Altitude Pounds o Pressure or Pints and Quarts

2,001 4,000 t. 7 lbs.4,001 6,000 t. 8 lbs.6,001 8,000 t. 9 lbs.

Altitude and Pressure Chart or Pressure Canning Tomato Recipes


2,001 4,000 t. 12 lbs.4,001 6,000 t. 13 lbs.6,001 8,000 t. 14 lbs.

Processing time is the same at all altitudes.

Altitude Chart or Boiling Water Canning Fruit and Tomato Recipes

Altitude Processing Time or Pints and Quarts

1,001 3,000 t. increase processing time 5 minutes3,001 6,000 t. increase processing time 10 minutes6,001 8,000 t. increase processing time 15 minutes

CANNING RECIPES: FRUITS AND TOMATOES

APPLESWash, peel, and cut apples into pieces. Place apples in an ascorbicacid solution (1 teaspoon ascorbic acid to 1 gallon water) to preventdarkening during preparation. Drain well. Boil apples in a light srupor water or 5 minutes. Pack hot apples in clean, hot Mason jars, leaving-inch headspace. Cover apples with hot srup or water, leaving-inch headspace. Adjust jar lids.

Pressure canning: Process at 6 pounds pressure, pints and quarts8 minutes. For processing above 2,000 eet altitude, see page 20 orrecommended pounds o pressure.

Boiling water canning: Process pints and quarts 20 minutes. Forprocessing above 1,000 eet altitude, see page 20 or recommendedtime.

APPLESAUCEWash, peel, and core apples. I desired, slice apples into ascorbicacid solution (1 teaspoon ascorbic acid to 1 gallon water) to preventdarkening. Drain well. Place slices in a pan. Add cup water. Cookuntil apples are tender. Press through ood mill or sieve. Sweeten totaste. Reheat sauce to boiling. Pack into clean, hot Mason jars, leaving-inch headspace. Adjust jar lids.

Pressure canning: Process at 6 pounds pressure, pints 8 minutes andquarts 10 minutes. For processing above 2,000 eet altitude, see page20 or recommended pounds o pressure.

Boiling water canning: Process pints 15 minutes and quarts 20minutes. For processing above 1,000 eet altitude, see page 20 orrecommended time.

APRICOTSWash well-ripened, rm apricots. I peeled apricots are desired, dip1 minute in boiling water, then in cold water, and peel. Cut apricotsin halves and remove pits. Place apricots in an ascorbic acid solution(1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening dur-ing preparation. Drain well. Heat apricots through in a ver light, light,

or medium srup or water (see page 19). Pack hot apricots, cut sidedown, in clean, hot Mason jars, leaving -inch headspace. Cover withboiling srup or water, leaving -inch headspace. Adjust jar lids.



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BERRIES (ExCEPT STRAWBERRIES)Wash rm berries careull, removing caps and stems. Heat berriesin boiling water or 30 seconds and drain. Pack hot berries in clean,hot Mason jars, leaving -inch headspace. Cover with boiling srupor water, leaving -inch headspace. Adjust jar lids.



CHERRIESWash cherries and remove stems. Remove pits, i desired. I canningwhole cherries, prick each cherr with a clean needle to preventsplitting. Heat cherries with cup water or srup to each quart ocherries. Cover pan and bring to a boil. Pack hot cherries and cookingliquid in clean, hot Mason jars, leaving -inch headspace. Adjust

jar lids.

Pressure canning: Process at 6 pounds pressure, pints 8 minutes andquarts 10 minutes. For processing above 2,000 eet altitude, see page20 or recommended pounds o pressure.


PEACHESWash ull-ripened but not sot peaches. Loosen skins b dippingpeaches 1 minute in boiling water, then in cold water, and peel. Cutpeaches in hal and remove pits. Slice i desired. Place peaches in anascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water)to prevent darkening during preparation. Drain well. Heat peachesthrough in ver light, light, or medium srup or water (see page 19).Pack hot peaches, cut side down, in clean, hot Mason jars, leaving-inch headspace. Cover with boiling srup or water, leaving -inchheadspace. Adjust jar lids.



PEARSWash pears. Peel, cut in hal lengthwise, and core. Slice pears, idesired. Place pears in an ascorbic acid solution (1 teaspoon ascorbicacid to 1 gallon water) to prevent darkening during preparation. Drainwell. Boil pears 5 minutes in ver light, light, or medium srup orwater (see page 19). Pack hot pears in clean, hot Mason jars, leaving-inch headspace. Cover with boiling srup or water, leaving -inchheadspace. Adjust jar lids.


Boiling water canning: Process pints 20 minutes and quarts25 minutes. For processing above 1,000 eet altitude, see page 20 orrecommended time.

PLUMSWash rm, ripe plums. Remove stems. I plums are to be cannedwhole, prick each side with a ork. Freestone varieties ma be cut inhalves and pitted. Heat plums to boiling in ver light, light, or mediumsrup (see page 19). Boil 2 minutes. Cover saucepan and let stand20 to 30 minutes. Pack hot plums in clean, hot Mason jars, leaving-inch headspace. Cover with boiling srup or water, leaving -inchheadspace. Adjust jar lids.



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RHUBARBWash oung, tender rhubarb. Remove ends and cut into -inchpieces. Add cup sugar to each quart o rhubarb. Let stand until juiceappears. Heat rhubarb slowl to boiling. Pack hot rhubarb in clean,hot Mason jars, leaving -inch headspace. Adjust jar lids.



TOMATOESWHOLE OR HALVED(packed raw without added liquid)Wash medium, smooth, rm, ripe tomatoes. Loosen skins b dippingtomatoes 1 minute in boiling water, then in cold water. Peel and re-move core. Leave whole or halve. Add 2 tablespoons o bottled lemon

juice or teaspoon o citric acid per quart o tomatoes. For pints,use 1 tablespoon bottled lemon juice or teaspoon citric acid. Add1 teaspoon salt to each quart, teaspoon to each pint, i desired. Fill

jars with raw tomatoes, pressing until spaces between them ll withjuice. Leave -inch headspace. Adjust jar lids.


Boiling water canning: Process pints and quarts 85 minutes. For

processing above 1,000 eet altitude, see page 20 or recommendedtime.

TOMATO JUICEWash ripe, juic tomatoes. Remove stem ends and cut into pieces.To prevent juice rom separating, quickl cut about 1 pound o ruitinto quarters and put directl into saucepan. Heat immediatel toboiling while crushing. Continue to slowl add and crush reshl cuttomato quarters to the boiling mixture. Make sure the mixture boilsconstantl and vigorousl while adding the remaining tomatoes.Simmer 5 minutes ater all pieces are added. I juice separation is

not a concern,simpl slice or quarter tomatoes into a large saucepan.Crush, heat, and simmer or 5 minutes beore juicing.

Press heated juice through a sieve or ood mill to remove skins andseeds.

Add 2 tablespoons o bottled lemon juice or teaspoon citric acidto each quart. Add 1 tablespoon o bottled lemon juice or teaspooncitric acid to each pint.

Heat juice again to boiling. Add 1 teaspoon o salt to each quart, teaspoon to each pint, i desired. Fill jars with hot tomato juice, leaving-inch headspace. Adjust jar lids.



TOMATO SAUCEPrepare and press as or making tomato juice (see recipe on page 24).Heat in large saucepan until sauce reaches desired consistenc. Sim-mer until volume is reduced b about one-third or thin sauce, or bone-hal or thick sauce. Add 2 tablespoons o bottled lemon juice or teaspoon o citric acid to each quart. Add 1 tablespoon o bottledlemon juice or teaspoon citric acid to each pint. Pour hot sauce inclean, hot Mason jars, leaving -inch headspace. Adjust jar lids.

Pressure canning: Process at 11 pounds pressure, pints and quarts

15 minutes. For processing above 2,000 eet altitude, see page 20 orrecommended pounds o pressure.


SALSAProcess salsa using the boiling water method. Reer to page 45 or

tested canning recipe.

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PRessuRe CanninGVeGeTables

Pressure canning is the only sae method or canning vegeta-bles

young, tender, resh vegetables, slightl immature, are better orcanning than those which are overripe. As a rule, vegetables are besti canned immediatel ater picking, since favor decreases uponstanding and oten unpleasant color changes take place. Avoid bruisingvegetables because spoilage organisms grow more rapidl on bruisedvegetables than on unblemished ones.

Wash and prepare garden resh vegetables as ou would or cook-ing.

To raw pack vegetables, simpl place the prepared vegetables intoclean, hot Mason jars and cover with boiling water.

To hot pack vegetables, precook in boiling water until heated through.Pack pre-cooked vegetables into clean, hot Mason jars and cover withboiling water. Whenever possible, the precooking water should beused as liquid to cover the vegetables ater packing into Mason jars.However, there are a ew vegetables, such as greens and asparagus,which make the cooking water bitter and undesirable to use.

When packing vegetables, leave 1-inch headspace in Mason jars.

Foods ma be processed with or without salt. I salt is desired, use

onl canning salt. Table salt contains a ller which ma cause cloudi-ness in bottom o jars. Add teaspoon canning salt to each pint jar,1 teaspoon to each quart jar, i desired.

Follow step-b-step directions beginning on page 10 or canningprocedure. Process specic vegetables according to the ollowingrecipes.

When pressure canning at altitudes o 2,000 eet or below, processaccording to specic recipe. When canning at higher altitudes, processaccording to the ollowing chart.

Altitude and Pressure Chart or Canning Vegetables


2,001 4,000 t. 12 lbs.4,001 6,000 t. 13 lbs.6,001 8,000 t. 14 lbs.


CANNING RECIPES: VEGETABLES

ASPARAGUSWash and drain asparagus. Remove tough ends and scales. Rinse.Leave asparagus whole or cut into pieces.

Raw Pack: Pack raw asparagus tightl in clean, hot Masonjars, leaving 1-inch headspace.

Hot Pack: Cover asparagus with boiling water and boil 2 or3 minutes. Pack hot asparagus loosel in clean,hot Mason jars, leaving 1-inch headspace.

Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds pressure Pints 30 minutes and Quarts 40minutes. For processing above 2,000 eet altitude, see chart aboveor recommended pounds o pressure.

BEANS OR PEASDRY

Sort out and discard an discolored seeds. Rehdrate beans or peasusing one o the ollowing methods:

Place dr beans or peas in a large pot and cover with water.Soak 12 to 18 hours in a cool place. Then drain.

Cover beans with boiling water in a saucepan. Boil 2 minutes,remove rom heat and soak 1 hour. Then drain.

Cover beans soaked b either method with resh water and boil 30minutes.

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Hot Pack: Fill clean, hot Mason jars with beans or peas andcooking water, leaving 1-inch headspace. Adjust

jar lids.

Process at 11 pounds o pressure Pints 75 minutes and Quarts 90minutes. For processing above 2,000 eet altitude, see page 27 or

recommended pounds o pressure.

BEANSGREEN, WAx, ITALIANWash oung, tender beans thoroughl. Remove stem and blossomends or an strings. Leave whole or cut into 1-inch pieces.

Raw Pack: Pack raw beans tightl in clean, hot Mason jarsleaving 1-inch head space.

Hot Pack: Cover beans with boiling water and boil 5 minutes.Pack hot beans loosel in clean, hot Mason jars,leaving 1-inch head space.


Process at 11 pounds pressure Pints 20 minutes and Quarts 25minutes. For processing above 2,000 eet altitude, see page 27 orrecommended pounds o pressure.

BEANSFRESH LIMAShell and wash oung, tender beans thoroughl.

Raw Pack: Pack raw lima beans loosel in clean, hot Masonjars, leaving 1-inch headspace in pint jars. For

quarts, leave 1-inches headspace i beans aresmall; and 1-inches headspace i beans arelarge.

Hot Pack: Cover beans with boiling water and bring to a boil.Boil 3 minutes. Pack hot beans loosel in clean,hot Mason jars, leaving 1-inch headspace.


Process at 11 pounds pressure Pints 40 minutes and Quarts 50minutes. For processing above 2,000 eet altitude, see page 27 or

recommended pounds o pressure.

BEETSTrim tops o oung, tender beets, leaving 1 inch o stem and roots toreduce bleeding o color. Wash thoroughl. Cover with boiling waterand boil 15 to 25 minutes or until skins slip o easil. Remove skins,stems, and roots. Small beets ma be let whole. Cut medium or largebeets into -inch cubes or slices; halve or quarter ver large slices.Pack hot beets in clean, hot Mason jars, leaving 1-inch headspace.Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.


CARROTSWash thoroughl and scrape oung, tender carrots. Carrots ma belet whole, sliced, or diced.

Raw Pack: Pack raw carrots tightl in clean, hot Mason jars,leaving 1-inch headspace.

Hot Pack: Cover carrots with boiling water, bring to a boiland simmer 5 minutes. Pack hot carrots in clean,hot Mason jars, leaving 1-inch headspace.

Cover with boiling water leaving 1-inch headspace. Adjust jar lids.


CORNWHOLE KERNELHusk and remove silk rom oung, tender, reshl picked corn; washears. Blanch 3 minutes in boiling water. Cut corn rom cob at about the depth o the kernel. Do not scrape cob.

Raw Pack: Pack raw corn loosel in clean, hot Mason jars,leaving 1-inch headspace.

Hot Pack: To each quart o corn add 1 cup boiling water; heatto boiling and simmer 5 minutes. Pack hot cornloosel in clean, hot Mason jars, leaving 1-inchheadspace.

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Cover with boiling water leaving 1-inch headspace. Adjust jar lids.


GREENSSort oung, tender, reshl picked greens discarding wilted toughleaves, stems, and roots. Wash greens thoroughl. Do not raw packgreens. Place approximatel 1 pound o greens at a time in a cheesecloth bag and steam 3 to 5 minutes or until well wilted. Pack hot greensloosel in clean, hot Mason jars, leaving 1-inch headspace. Cover withresh boiling water, leaving 1-inch headspace. Adjust jar lids.


MUSHROOMSTrim stems and discolored parts o mushrooms. Soak mushrooms incold water or 10 minutes to remove soil. Wash in clean water. Leavesmall mushrooms whole; cut larger ones in halves or quarters. Coverwith water in a saucepan and boil 5 minutes. Pack hot mushroomsin clean, hot Mason jars, leaving 1-inch headspace. For better color,add 18 teaspoon o ascorbic acid per pint. Cover with boiling water,leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds pressure Hal pints and Pints 45 minutes. Forprocessing above 2,000 eet altitude, see page 27 or recommendedpounds o pressure.

OKRAWash and trim oung, tender okra pods. Remove stem, without cuttinginto pods i okra is to be canned whole. I desired, slice okra into1-inch pieces. Cover okra with boiling water and boil 2 minutes. Packhot okra in clean, hot Mason jars, leaving 1-inch headspace. Coverwith boiling water, leaving 1-inch headspace. Adjust jar lids.


PEASGREENWash and shell oung, tender reshl picked green peas. Rinse.

Raw Pack: Pack peas loosel in clean, hot Mason jars, leaving1-inch headspace. Do not shake or press down.

Hot Pack: Cover peas with boiling water and bring to a boil.Boil 2 minutes. Pack hot peas loosel in clean,hot Mason jars, leaving 1-inch headspace. Do notshake or press down.


Process at 11 pounds pressure Pints and Quarts 40 minutes. Forprocessing above 2,000 eet altitude, see page 27 or recommended

pounds o pressure.

PEPPERSHOT OR SWEET(including bell, chile, jalapeo, and pimiento)

Preparation of Chile peppersCut two or our slits in each pepper,and blister using one o the ollowing methods:

Oven or broiler method: Place chile peppers in a 400 oven orbroiler or 6 to 8 minutes until skins blister.

Range-top method: Cover hot burner, either gas or electric withheav wire mesh. Place chilies on burner or several minutesuntil skins blister.

Allow peppers to cool. Place in a pan and cover with a damp cloth.Ater several minutes, peel peppers. Remove stems and seeds.

Preparation of other peppersRemove stems and seeds; blanch 3minutes.

Hot Pack: Small peppers ma be let whole. Large peppersma be quartered. Pack peppers loosel in clean,hot Mason jars, leaving 1-inch headspace. Coverwith boiling water, leaving 1-inch headspace.Adjust jar lids.

Process at 11 pounds o pressure Pints 35 minutes. For processingabove 2,000 eet altitude, see page 27 or recommended pounds o

pressure.

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POTATOESSWEETWash sweet potatoes. Boil or steam just until partiall sot (15 to 20minutes). Remove skins and cut into pieces. CAUTION: Do not mashor puree potatoes. Pack hot sweet potatoes in clean, hot Mason jars,leaving 1-inch headspace. Cover with boiling water, leaving 1-inchheadspace. Adjust jar lids.


POTATOESWHITEWash, scrape, and rinse new potatoes 1 to 2 inches in diameter.

I desired, cut into -inch cubes. Place in ascorbic acid solution(1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening.Drain. Cover potatoes with hot water; bring to a boil and boil wholepotatoes or 10 minutes, cubes or 2 minutes. Pack hot potatoes inclean, hot Mason jars, leaving 1-inch headspace. Cover with boilingwater, leaving 1-inch headspace. Adjust jar lids.


PUMPKIN AND WINTER SQUASHWash and remove seeds. Cut into 1-inch slices and peel. Cut fesh into1-inch cubes. Boil 2 minutes in water. CAUTION: Do not mashor puree. Pack hot squash cubes loosel in clean, hot Mason jars,leaving 1-inch headspace. Cover with boiling water, leaving 1-inch

headspace. Adjust jar lids.

Process at 11 pounds pressure Pints 55 and Quarts 90 minutes. Forprocessing above 2,000 eet altitude, see page 27 or recommendedpounds o pressure.

PRessuRe CanninG MeaT

Pressure canning is the only sae method or canning meat

All meat should be handled careull to avoid contamination rom thetime o slaughtering until the products are canned. Animals shouldbe correctl slaughtered, canned promptl or kept under rerigerationuntil processed. I ou slaughter our own meat, contact our localcount agricultural agent or complete inormation on slaughtering,chilling, and aging the meat.

Keep meat as cool as possible during preparation or canning, handle

rapidl and process meat as soon as it is packed. Most meats needonl be wiped with a damp cloth. Use lean meat or canning; removemost o the at. Cut o gristle and remove large bones. Cut into piecesconvenient or canning.

To prepare broth, place bon pieces in saucepan and cover with coldwater. Simmer until meat is tender. Discard at. Add boiling broth to

jars packed with precooked meat and poultr.

Meat should not be browned with four nor should four be used inthe broth to make grav or pouring over the packed meat. Pack hotmeat loosel, leaving 1-inch headspace in Mason jars.

Meats ma be processed with or without salt. I salt is desired, use onlcanning salt. Table salt contains a ller which ma cause cloudiness

in bottom o jar. Use teaspoon salt to each pint, 1 teaspoon to eachquart. More or less salt ma be added to suit individual taste.

Follow step-b-step directions beginning on page 10 or canningprocedure. Process meats according to the ollowing recipes.

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When pressure canning at altitudes o 2,000 eet or below, processaccording to specic recipe. When canning at higher altitudes, processaccording to the ollowing charts.

Altitude and Pressure Chart or Canning Meat,Poultry, Fish, Seaood, and Soup


2,001 4,000 t. 12 lbs.4,001 6,000 t. 13 lbs.6,001 8,000 t. 14 lbs.


CANNING RECIPES: MEAT

CUT-UP MEAT (strips, cubes, or chunks)Bear, Bee, Pork, Lamb, Veal, and Venison

Remove excess at. Soak strong-favored wild meats or 1 hour inbrine water containing 1 tablespoon o salt per quart o water. Rinse.Remove large bones and cut into desired pieces.

Raw Pack: Fill jars with raw meat pieces, leaving 1-inchheadspace. DO NOT ADD LIQUID. Adjust jarlids.

Hot Pack: Precook meat until rare b broiling, boiling, orring. Pack hot meat loosel in clean, hot Mason

jars, leaving 1-inch headspace. Cover meat withboiling broth, water, or tomato juice (especiallwith wild game) leaving 1-inch headspace. Adjust

jar lids.

Process at 11 pounds pressure Pints 75 minutes and Quarts 90minutes. For processing above 2,000 eet altitude, see the chart aboveor recommended pounds o pressure.

GROUND MEATBear, Bee, Pork, Lamb, Veal, and Venison

With venison add one part high qualit pork at to three or our partsvenison beore grinding. Use reshl made sausage, seasoned withsalt and caenne pepper (sage ma cause a bitter o-favor). Add 1teaspoon salt to each pound o ground meat i desired. Mix well. Shapemeat into patties or balls or cut cased sausage into 3- to 4-inch links.Cook until lightl browned. Ground meat ma be sauted withoutshaping. Remove excess at. Fill jars with pieces, leaving 1-inchheadspace. Cover meat with boiling broth or water, leaving 1-inchheadspace. Adjust jar lids.

Process at 11 pounds pressure Pints 75 minutes and Quarts 90

minutes. For processing above 2,000 eet altitude, see page 34 orrecommended pounds o pressure.

PRessuRe CanninG PoulTRY

Pressure canning is the only sae method or canning poultry

Cut poultr into convenient pieces or packing and precook untilmedium done or until pieces, when cut, show almost no pink colorat the bone.

Precook b boiling in water or in a concentrated broth or more favor.Make broth rom bones and bon pieces, neck, back, and wing tips.Pack hot meat in clean, hot Mason jars, leaving 1-inch headspace.Do not pack ood tightl.

Poultr ma be processed with or without salt. I salt is desired, useonl canning salt. Table salt contains a ller which ma cause cloudi-ness in bottom o jar. Use teaspoon salt to each pint, 1 teaspoonto each quart.

Follow step-b-step directions beginning on page 10 or canningprocedure. Process poultr according to the ollowing recipes.

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CANNING RECIPES: POULTRY

CUT-UP POULTRYCut poultr into serving size pieces. I desired, remove bone. Boil,steam, or bake poultr slowl to medium done. Poultr is mediumdone when pink color in center is almost gone. Pack hot poultrloosel in clean, hot Mason jars, leaving 1-inches headspace. Coverpoultr with boiling broth or water, leaving 1-inches headspace.Adjust jar lids.

Process at 11 pounds pressure With Bone Without Bone

Pints 65 minutes 75 minutes

Quarts 75 minutes 90 minutesFor processing above 2,000 eet altitude, see page 34 or recom-mended pounds o pressure.

RABBITSoak dressed rabbits 1 hour in water containing 1 tablespoon o saltper quart. Rinse and remove excess at. Cut into serving size pieces.Boil, steam, or bake to medium done. Rabbit is medium done whenpink color in center is almost gone. Pack hot rabbit loosel in clean,hot Mason jars, leaving 1-inches headspace. Cover rabbit with boil-ing broth or water leaving 1-inches headspace. Adjust jar lids.

Process at 11 pounds pressure With Bone Without Bone

Pints 65 minutes 75 minutes

Quarts 75 minutes 90 minutes

For processing above 2,000 eet altitude, see page 34 or recom-mended pounds o pressure.

PRessuRe CanninGfisH and seafood

Pressure canning is the only sae method or canning sh andseaood

Onl resh sh should be canned and these should be bled and thor-oughl cleaned o all viscera and membranes when caught, or as soonas possible. Canning should be restricted to proven varieties where itis denitel known that a product o good qualit ma be obtained.

Follow step-b-step directions beginning on page 10 or canning

procedure. Process sh and seaood according to the ollowingrecipes.

CANNING RECIPES: FISH AND SEAFOOD

CLAMSWHOLE OR MINCED

Keep clams on ice until read to can. Scrub shells thoroughl andrinse. Steam 5 minutes and open. Remove clam meat. Collect andsave clam juice. Wash clam meat in salted water using 1 teaspoon osalt or each quart o water. Rinse. In a saucepan, cover clam meatwith boiling water containing 2 tablespoons o lemon juice or teaspoon o citric acid per gallon. Boil 2 minutes and drain. To makeminced clams, grind clams with a meat grinder or ood processor.Fill jars loosel with pieces, leaving 1-inch headspace and add hotclam juice and boiling water i needed, leaving 1-inch headspace.Adjust jar lids.

Process at 11 pounds pressure Hal pints 60 minutes and Pints 70minutes. For processing above 2,000 eet altitude, see page 34 orrecommended pounds o pressure.

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HelPful HinTs foRPRessuRe CanninG

Bubbles oten appear in the jar ater it is removed rom cannerbecause ood is still boiling in jar. Ordinaril bubbles do not appearonce the product has been allowed to thoroughl cool.

Jar breakage during processing is caused b: (1) Packing jar toosolidl or overlling; (2) Weakened, cracked jars; (3) Jars touch-ing bottom o canner; (4) Lids improperl tightened; (5) Use o

jars other than Mason jars.

Liquid lost rom jars during processing is caused b: (1) Packing jar too solidl or overlling; (2) Insucient exhaust period;(3) Variation or sudden lowering o temperature in the canner.When processing ood, pressure regulator should not be taken othe vent pipe and cover should not be removed until air vent /coverlock has dropped and pressure has been completel reduced;(4) Failure to adjust jar lids according to manuacturersdirections.

The loss o liquid rom jars during processing ma be unattractivebut it will not aect the saet o the ood as long as the jar wasprocessed correctl and is sealed.

It is better to overprocess ood than underprocess. Underprocess-ing ma result in spoilage and unsae ood.

Food spoilage or jars not sealing is caused b: (1) Failure to ol-low exact timetables and recipes; (2) Failure to wipe sealing edgeo jar clean beore placing lid on jar; (3) Foods, seeds, or greaselodged between lid and jar; (4) Jars which are nicked or crackedor have sharp sealing edges; (5) Failure to adjust jar lids accordingto manuacturers directions; (6) Turning jars upside down while

jars are cooling and sealing.

Flat sour, a tpe o ood spoilage, is caused b canning overripeood or allowing precooked oods to stand in jar too long beoreprocessing. It ma be prevented b using resh products andproperl processing, cooling, and storing. Flat sour shows noindication o spoilage until jar is opened.

Mold can orm onl in the presence o air. Thereore, jars are notsealed i mold is present.

The black deposit sometimes ound on the underside o a lid iscaused b tannins in the ood or hdrogen sulde which is liberatedrom the ood b the heat o processing. This does not indicatespoilage.

I a jar does not seal, use the ood at once, reeze or repack usingdierent lids. Reprocess or the ull recommended processingtime.

Two-piece vacuum caps seal b the cooling o the contents o thejar, not through pressure o the screw band on the lid. Thereore,although the screw band is rml tight, the jar is not sealed untilcooled. During processing, the fexible metal lid permits air to beexhausted rom the jar.

Adjust two-piece vacuum caps b screwing bands down evenland rml until a point o resistance is metngertip tight. Donot use undue exertion.

It is not necessar or the liquid on canned meats to congeal. Theliquid will congeal onl when there is a large amount o gelatinrom cartilage or connective tissue present.

The loss o color rom beets, during canning, is usuall due tothe variet o beets used or beets that are too old. I possible, canoung, tender, ver dark beets which are reshl gathered. Precookbeets with 2 inches o the stem and all o the root on, as this helps

to retain the juices.

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42 43

Discoloration o peaches and pears on the top o the jar is otendue to enzme activit which means that the processing time wasnot long enough or the temperature not high enough to renderenzmes inactive.

Fruit which has been canned without sugar will oten turn brownwhen exposed to air just as resh ruit does.

The diameter o Mason jars ma var rom one manuacturer toanother. Beore lling Mason jars, test load our canner. It ma benecessar to double-deck pint and pint jars to reach the maxi-mum capacit o our canner as shown in the chart on page 9. Itis recommended that ou stagger the jars b placing one jar on

top o two. Jars ma touch. The canning rack which accompaniedour Pressure Canner must be placed on the bottom o the cannerto prevent jar breakage. Although it is not necessar to use a rackbetween laers o jars, i ou wish to do so, a rack can be orderedrom the Presto Consumer Service Department. See page 77 or

address.

HoW To Can foods usinGboilinG WaTeR MeTHod

Note: Your 16-quart canner can be used as a boiling water canneror pint and pint jars only It is not tall enough to allow adequatespace or quart jars

1. Place cooking/canning rack on bottom o canner. Fill canner halwawith water.

2. Preheat water to 140F or raw-packed oods and to 180F orhot-packed oods.

3. Remove overpressure plug and pressure regulator rom canner cover

and set aside.4. Use jar liter to place lled jars, with lids and bands astened

according to manuacturers directions, on cooking/canning rackin canner.

5. Check water level. Add more boiling water, i needed, so the waterlevel is at least 1 inch above jar tops.

6. Turn heat to its highest setting until water boils vigorousl.7. Look through the vent pipe on the canner cover to be certain it is

open beore placing cover on canner. To clean the vent pipe, drawa pipe cleaner or small brush through the openings; see page 11.

8. Place cover on canner, aligning the V mark on the cover with theVmark on the bod handle and lock securel b turning in the

direction indicated to close the cover (clockwise). Cover handlesmust be centered over body handles Do not orce beyond thisposition

9. Set a timer or the minutes required or processing the ood basedon tested canning recipe.

10. Lower the heat setting to maintain a gentle boil throughoutprocessing.

11. Add more boiling water, i needed, to keep the water level abovethe jars.

12. When jars have been processed or the recommended time, turn othe heat and remove the canner cover.

13. Using jar liter, remove jars and place them on a towel, leaving atleast 1-inch spaces between jars during cooling.

14. Allow jars to cool naturall 12 to 24 hours beore checking or aseal. Do not retighten bands.

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CANNING RECIPES: BOILING WATER METHOD

The ollowing recipes are saely canned by the boiling water method Do notpressure can these recipes because the ood quality would be unacceptable

APPLE BUTTER

4 pounds 4- to 6-inchcucumbers, cut into slices

2 pounds onions, thinlysliced (about 8 small)

13

cup canning salt2 cups sugar

2 tablespoons mustard seed2 teaspoons turmeric2 teaspoons celery seed1 teaspoon ginger1 teaspoon peppercorns3 cups vinegar, 5% acidity

Combine cucumber and onion slices in a large bowl. Laer vegetables with salt; coverwith ice cubes. Let stand 1 hours. Drain; rinse. Combine remaining ingredients ina large saucepot; bring to a boil. Add drained cucumbers and onions and return to aboil. Pack hot pickles and liquid into hot jars, leaving -inch headspace. Removeair bubbles. Adjust two-piece caps. Process 10 minutes using boiling water canningmethod described on page 43. yield: about 7 pints.

Note: For resh pack pickled oods, allow 4 to 6 weeks or the product to cure anddevelop a satisactory favor.

2 quarts raspberries1 package powdered pectin

13 cup water

1 tablespoon lemon juice1 tablespoon grated lemon peel6 cups sugar

16 medium apples (about4 pounds)

4 cups sugar

2 teaspoons cinnamon teaspoon cloves

To prepare pulp: Wash apples; remove stem and blossom ends; do not peel or core. Cutapples into small pieces. Add 2 cups water; cover; simmer 20 to 25 minutes or untilapples are sot. Press through a sieve or ood mill. Measure 2 quarts apple pulp.

To prepare butter: Combine apple pulp, sugar, and spices in a large saucepot. Cookslowl until thick enough to round up on a spoon. As pulp thickens, stir requentl toprevent sticking. (I too thick, add a small amount o water or apple juice or desired

consistenc.) Ladle hot butter into hot jars, leaving -inch headspace. Adjust two-piece caps. Process 10 minutes using boiling water canning method described onpage 43. yield: about 5 pints.

RASPBERRY JAM

Combine raspberries, pectin, water, lemon juice, and lemon peel in a large saucepot.Bring to a boil over high heat, stirring requentl. Add sugar, stirring until dissolved.Return to a rolling boil. Boil hard 1 minute, stirring constantl. Remove rom heat.Skim oam, i necessar. Ladle hot jam into hot jars, leaving -inch headspace. Adjusttwo-piece caps. Process 10 minutes using boiling water canning method described onpage 43. yield: about 5 hal-pints.

BREAD AND BUTTER PICKLES

Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large sauce-pot. Tie spices in a spice bag; add spice bag to vinegar mixture; simmer 15 minutes.Pack cucumbers into hot jars, leaving -inch headspace; put one head o dill in eachjar. Ladle hot liquid over cucumbers, leaving 14-inch headspace. Remove air bubbles.Adjust two-piece caps. Process pints 15 minutes using boiling water canning methoddescribed on page 43. yield: about 7 pints.

Note: For resh pack pickled oods, allow 4 to 6 weeks or the product to cure anddevelop a satisactory favor.

ZESTY SALSA

10 cups chopped, seeded, peeled,cored tomatoes (about 6pounds)

5 cups chopped and seeded longgreen peppers (about 2pounds)

5 cups chopped onions (about1 pounds)

2 cups chopped and seeded hotpeppers (about 1 pound)

1 cups cider vinegar3 cloves garlic, minced2 tablespoons cilantro, minced1 tablespoon salt1 teaspoon hot pepper sauce

(optional)

Combine all ingredients in a large saucepot, adding hot pepper sauce, i desired. Bringmixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars,leaving -inch headspace. Adjust two-piece caps. Process 15 minutes using boiling

water canning method described on page 43. yield: about 6 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands rombeing burned.

For boiling water canning inormation or ruits and tomatoes, reer to page 19

For additional inormation and recipes, consult the Ball Blue Book or visit wwwreshpreservingcom

Recipes provided by Jarden Home Brands, marketers o Ball Fresh Preserving Products.

DILL PICKLES

8 pounds 4- to 6-inchcucumbers, cut lengthwiseinto halves

cup sugar

cup canning salt

1 quart vinegar, 5% acidity

1 quart water3 tablespoons mied pickling

spicesGreen or dry dill(1 head per jar)

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HoW To PRessuRe CooK foods

in YouR PRessuRe CanneR

To assure the ver best results ever time, careull ollow these step-b-step instructions or pressure cooking. you ma nd it helpul toreer back to the diagrams on pages 3 through 5.

1. Prepare ingredients according to the directions in the pressurecooking recipe ou have selected. Pour liquid into the cannerbod, as specied in the recipe or timetable. This liquid isusuall water. However, some recipes will call or other liquids,such as wine.

2. Place the cooking rack into the canner, i called or in the recipe(see Helpul Hints on page 52 or guidance on when to use).

3. IMPORTANT: Look through thevent pipe to make certain that it isclear (Fig. O) beore closing thecover. See saet inormation on

page 50.

4. Place cover on canner, aligningthe V mark on the cover withthe

Vmark on the bod handle

(Fig. P) and lock securel b turning in the directionindicated to close (clockwise). Cover handles must becentered directly over body handles Do not orce beyond

this position I the cover is dicult to lock at this point,it is due to expansion o thecanner rom heating. I thisoccurs, remove cover andallow the canner to coolslightl. Do not replacecanner on burner until coveris in its ull closed position(cover handles directlabove bod handles).

5. Place pressure regulator on vent pipe. Heat canner until pres-sure dial gauge registers 15 pounds pressure. A relativelhigh heat setting is necessar or most range burners. Cook-ing time begins when pressure gauge registers 15 poundspressure. Adjust heat to maintain 15 pounds pressure on thepressure dial gauge to prevent excess steam rom escaping.(I the pressure regulator begins to rock beore 15 poundspressure is reached on the gauge, lower heat to maintain aslow, stead rocking motion o the pressure regulator andcook at this pressure.)

6. Cook or the length o time specied in recipe. When cook-ing time is completed, turn o gas burner or remove canner

rom electric burner.NOTE: Lit pressure canner to removeit rom burner. Sliding cookware can leave scratches onstovetop.Reduce pressure according to recipe.

7A. When recipe states let pressure drop o its own accord,set the canner aside to cool. Pressure is completel reducedwhen the air vent/cover lock and overpressure plug havedropped and no steam escapes when the pressure regulatoris tilted. Do not use the pressure dial gauge as an indicatoro when pressure is completel reduced.

7B. When recipe states cool canner at once, the canner mustbe cooled immediatel under a water aucet or b pouringwater over it. NOTE: Do not set hot canner in a moldedsink as it could damage the sink.

When the air vent/cover lock and overpressure plug havedropped and no steam escapes when the regulator is tilted,pressure is completel reduced. Do not use the pressuredial gauge as an indicator o when pressure is completelreduced.

7C. Or, cool at once b placing the canner in a pan o cold wateruntil the air vent/cover lock and overpressure plug havedropped and no steam escapes when the regulator is tilted.Do not use the pressure dial gauge as an indicator o whenpressure is completel reduced.

Align theVmark on the cover with theVmark on the bod handle.

Fig O

Fig P

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48 49

3-quart water line

2 Fill Line

Fill Line

8. Ater the air vent/cover lock and overpressure plug havedropped and no steam escapes when the regulator is tilted,remove the pressure regulator. Do not remove the pressureregulator until pressure is completel reduced. Alwaysremove the pressure regulator beore opening the cover.

9. Remove cover b turning counter-clockwise until theVmark

on the bod handle aligns with the V mark on the cover.Lit cover toward ou to keep steam awa rom ou. I thecover is locked or turns hard ater the regulator is removed,there ma still be some pressure in the canner. The covershould not be orced o Cool the canner until the bod iscool enough or the cover to be removed easil.

10. Remove ood and serve.

iMPoRTanT safeTYinfoRMaTion

Cooking under pressure enables ou to prepare ood both quickland deliciousl. I used properl, our pressure canner is one o thesaest appliances in our kitchen. To ensure sae operation, makesure ou alwas observe the ollowing simple rules whenever ouuse the pressure canner:

1. Never overfll the pressure canner The pressure regulator isdesigned to maintain cooking pressures at a sae level. It relievesexcess pressure through the vent pipe as it rocks back and orth.

Many oods tend to expand when cooked. I the canner is overflled,expansion o ood may cause the vent pipe to become blocked orclogged. I the vent pipe becomes blocked, it cannot relieve excesspressure.

There are a ew oods such as rice, grains, dr beans and peas, andsoups which expand so much or oam and roth while cooking thatthe canner should never be lled above the ll line. For otheroods, never fll the canner above the2 fll line.

For your convenience,both the 23 and 12 ulllevels are marked by in-dentations on the side othe pressure canner body(Fig. Q). The top marking

indicates the 23 ull leveland the middle markingthe 12 ull level. (The low-est marking is the 3-quartwater level marking usedor pressure canning.) Inaddition, in each section o the recipes you will fnd instructionson the maximum fll level or each type o ood.

2. Always add cooking liquid I an empt pressure canner islet on a hot burner or i a canner boils dr and is let on a heated

Fig Q

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50 51

burner, the canner will overheat excessivel causing possiblediscoloration and/or warping o the canner.

3. Always look through the vent pipe beore using the cannerto make sure it is clear I the vent pipe is blocked, it cannotunction as it should and thus cannot relieve excess pressure. Pres-sure ma then build to unsae levels. To clean the vent pipe, drawa pipe cleaner or small brush through the opening, as shown onpage 11. Also clean the vent pipe nut as shown.

4. Always ully close the pressure canner The canner is ullclosed when the cover handles are directl above the bod handles.your pressure canner has speciall designed lugs on the cover andbod which lock the cover in place when the canner is ull closed.However, i the canner is not ull closed, the lugs cannot lock thecover onto the bod. Its possible that pressure could build insidethe canner and cause the cover to come o and result in bodilinjur or propert damage. Alwas be sure the cover handles aredirectl above the bod handles. Do not turn past handle align-ment.

5. Never open the canner when it contains pressure The airvent /cover lock provides a visual indication o pressure inside thecanner. When it is up, there is pressure. When it is down, thereis no pressure in the canner and it can be opened. I the pressurecanner is opened beore all o the pressure is released, the contentso the canner will erupt and could cause bodil injur or propertdamage.

6. Replace the overpressure plug i it is hard, deormed, cracked,worn or pitted, or when replacing the sealing ring Replacethe sealing ring i it becomes hard, deormed, cracked, worn,pitted, or sot and sticky The overpressure plug is a secondarpressure relie valve which is designed to relieve excess pressureb releasing rom the canner cover in the event that the ventpipe becomes blocked. The overpressure plug is made o rubber,and when new, is sot and pliable. Over time, depending on therequenc and tpe o use, rubber becomes hard and infexible.

When hard and infexible, the overpressure plug loses its abilitto act as a secondar pressure relie valve. It should be replacedimmediatel.

Should the overpressure plug ever be orced out o the cover dueto excess pressure while cooking, it is important to call the TestKitchen at 1-800-368-2194. Do not attempt to use the releasedoverpressure plug.

7. Always ollow special procedures ound in the instruction bookwhen pressure cooking dry beans and peas During cooking,dr beans and peas tend to roth and oam which could cause thevent pipe to become blocked. Thereore, dr beans and peas needto be soaked and cooked according to instructions beginning onpage 67. Using this method will keep oam at sae levels duringcooking.

8. Never pressure cook applesauce, cranberries, rhubarb, cereals,pastas, or dried soup mies These oods expand so much asa result o oaming and rothing that the should never be cookedunder pressure.

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HelPful HinTs foRPRessuRe CooKinG

your avorite recipes ma be adjusted or cooking in the cannerb ollowing the general directions in this book or the particulartpe o ood being cooked. Decrease the length o cooking timeb two thirds, since pressure cooking is much aster than ordinarcooking methods. Because there is little evaporation rom thecanner, the amount o liquid should be decreased. Add about 2cups more liquid than desired in the nished product. There mustalwas be water or some other liquid in the bottom o the canner

to orm the necessar steam. Use the cooking rack when it is desirable to cook oods out o the

cooking liquid. When oods are pressure cooked out o the liquid,favors will not intermingle. Thereore, it is possible to cook severaloods at once, as long as the have similar cooking times. I it isdesirable to blend favors, do not use the cooking rack.

When the bod o our canner is heated, the metal expands. There-ore, it ma be dicult to close cover on heated bod. When thishappens, allow canner to cool slightl.

Foods are quickl cooked in the canner. Thereore, to preventovercooking it is important to accuratel time the cookingperiod.

I our cooked ood has more liquid than ou desire, simmer toevaporate excess liquid.

When pressure cooking at high altitudes, cooking time shouldbe increased 5% or ever 1000 eet above the rst 2000 eet.Following this rule, the time would be increased as ollows:

3000. . . . 5% 5000 . . . . . .15% 7000 . . . . .25%

4000 . . . 10% 6000 . . . . . .20% 8000 . . . . .30%

I ou have questions on recipes or timetables write to: TestKitchen, National Presto Industries, Inc., 3925 North HastingsWa, Eau Claire, Wisconsin 54703-3703, phone 1-800-368-2194.you ma also contact us at our website www.gopresto.com.Inquiries will be answered promptl b letter, phone, or email.

PRessuRe CooKinG MeaT

Savor, tender meat is easil prepared in the canner. The most im-portant step is to sear meat to a crisp brown on all sides to seal innatural juices.

Meat recipes are cooked at 15 pounds pressure.

Cooking time depends on the amount and distribution o at and bone,toughness, size and thickness o cut, grade and cut o meat, and themanner in which the meat ts into the canner. Rolled roasts require alonger cooking time per pound than roasts with bone. Short, chunkroasts take longer to cook than long, fat roasts. Because o the di-erence in thickness, a small, thick roast requires a longer cookingtime per pound than a heavier, fat roast.

The ollowing recipes were written or resh or completel thawedmeats. To cook rozen meats, thaw hal an hour or more, just enoughso that the meat will have contact with the bottom o the canner andsear crisp brown. Then increase the cooking times given in therecipes. Frozen bee, veal, and lamb should be cooked 25 minutesper poundrozen pork, 30 minutes per pound.

Ater pressure cooking time is completed, serving size pieces omeat ma be quick cooled. However, when cooking a roast cut omeat, pressure must drop o its own accord to be sure that pressureis reduced both within the roast and the canner.

Ater cooking, i more crispness is desired, place meat under a broiler1 to 3 minutes. I grav is desired, stir 2 to 4 tablespoons o four orcornstarch into cup cold water. Heat liquid in canner and stir infour mixture. Heat to boiling, stir constantl or 1 minute or untilthickened. Season with salt and pepper.

DO NOT FILL CANNER OVER 23 FULL!

These recipes are intended for pressure cooking and should notbe canned.

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Heat canner and brown salt pork. Season roast with salt and pepper; dredge in four.Brown roast well on all sides. Add water and vegetables. Close cover securel. Placepressure regulator on vent pipe and COOK 40 MINUTES at 15 pounds pressure. Letpressure drop o its own accord. 15-18 servings.

COOKING RECIPES: MEAT

POT ROAST

9 lbs bee shoulder orrump roastSalt and pepper

cup cooking oil2 onions, sliced4 cups water

Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roastin canner. Season roast with salt, pepper, and onion; add water. Close cover securel.Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure.Let pressure drop o its own accord. 15-18 servings.

ITALIAN BEEF

9 lbs rump or chuck roast3 tablespoons cooking oil3 onions, chopped2 cups diced celery3 carrots, chopped3 bay leaves

1 tablespoon salt, or as desired2 cups sliced mushrooms3 6-ounce cans tomato paste2 10-ounce cans bee broth

1 cups red wine

Heat canner, add oil, and brown roast on all sides. Add prepared vegetables and season-ings. Blend tomato paste with broth and wine. Pour over meat. Close cover securel.Place pressure regulator on vent pipe and COOK 35 MINUTES at 15 pounds pressure.Let pressure drop o its own accord. Thicken grav, i desired. 15-18 servings.

BRAISED BEEF

6 slices salt pork9 lbs boneless bee, round or

rump roastSalt and pepperFlour

4 cups water1 cup diced turnips

1 cup diced carrots3 onions, chopped1 cup chopped celery

SWISS STEAK

Season four with salt and pepper; pound four into meat. Heat canner, add oil, andbrown meat on both sides. Add remaining ingredients. Close cover securel. Placepressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Letpressure drop o its own accord. 24 servings.

SHORT RIBS OF BEEF

10 lbs bee short ribs,cut into serving pieces

3 tablespoons cooking oil3 onions, chopped1 cup chopped celery

1 green pepper, chopped2 cups tomatoes2 tablespoons salt1 teaspoon pepper2 cups water

Heat canner, add oil, and brown ribs on all sides. Add remaining ingredients. Closecover securel. Place pressure regulator on vent pipe and COOK 40 MINUTES at 15pounds pressure. Let pressure drop o its own accord. 15-18 servings.

CORNED BEEF

Cut garlic cloves in small pieces and insert in bee with a sharp knie. Place meat andwater in canner. Add ba leaves. Close cover securel. Place pressure regulator onvent pipe and COOK 40-50 MINUTES at 15 pounds pressure. Let pressure drop oits own accord. 20-24 servings.

12 lbs round steak, 1 inch thickcut into serving pieces

1 cup fourSalt and pepper

cup cooking oil2 onions, chopped1 green pepper, chopped4 cups tomato juice

12 lbs corned bee4 cups water

3 cloves garlic3 bay leaves

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HAMBOILED

12 lbs ham 5 cups water

Place ham and water in canner. Close cover securel. Place pressure regulator on ventpipe and COOK 70 MINUTES at 15 pounds pressure. Let pressure drop o its ownaccord. 20-24 servings.

10 lbs ham4 cups water

1 cups brown sugarCloves

Place ham on cooking rack in canner. Add water. Close cover securel. Place pressure

regulator on vent pipe and COOK 60 MINUTES at 15 pounds pressure. Let pressuredrop o its own accord. Remove ham. Sprinkle with sugar and dot with cloves. Brownin a hot oven. 15-18 servings.

cup cooking oil4 slices ham, 1 inches thick

Cloves, i desired3 cups water

Heat canner, add oil, and sear ham on all sides. Stud ham with cloves, i desired. Placecooking rack, ham, and water in canner. Close cover securel. Place pressure regulatoron vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let pressure drop oits own accord. 12-15 servings.

6 lbs pork roast

2 tablespoons cooking oilSalt and pepper

2 onions, sliced

4 cups water

Heat canner, add oil, and brown roast well on all sides. Season with salt, pepper, andsliced onion; add water. Close cover securel. Place pressure regulator on vent pipeand COOK 60 MINUTES at 15 pounds pressure. Let pressure drop o its own accord.12-15 servings.

VIRGINIA HAM

HAM SLICES

PORK ROAST

LEMON PORK CHOPS

20 pork chops, inch thick cup cooking oil20 lemon slices4 onions, cut into rings

1 tablespoon salt1 teaspoon pepper2 cups catsup2 cups water

Heat canner, add oil, and brown pork chops on both sides. Top each chop with a lemonslice. Add onion, salt, and pepper. Combine catsup and water; pour over chops. Closecover securel. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15pounds pressure. Let pressure drop o its own accord. Serve chops with the sauce.20 servings.

BREADED PORK CHOPS

18 pork chops, inch thickSalt and pepper

3 cups corn fake crumbs4 eggs, beaten

cup milk cup cooking oil2 cups water

Season pork chops with salt and pepper. Dredge with corn fake crumbs, then dip incombined egg and milk and again in crumbs. Heat canner, add oil, and brown porkchops on both sides. Place cooking rack, chops, and water in canner. Close coversecurel. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 poundspressure. Let pressure drop o its own accord. 18 servings.

SPARERIBS WITH BARBECUE SAUCE

10 lbs spareribs, cut intoserving piecesSalt and pepperPaprika

3 tablespoons cooking oil4 onions, sliced2 cups catsup

1 cup vinegar2 tablespoons Worcestershire

sauce1 teaspoon chili powder

1 teaspoon celery seed1 cup water

Season spareribs with salt, pepper, and paprika. Heat canner, add oil, and brown ribs onall sides. Add onion. Combine catsup, vinegar, Worcestershire sauce, chili powder, andceler seed; pour over meat in canner. Close cover securel. Place pressure regulatoron vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop oits own accord. 12-15 servings.

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LEG OF LAMB

2 legs o lamb, 5-lbs each3 tablespoons cooking oil

Salt and pepper

2 cloves garlic, minced4 cups water

Heat canner, add oil, and brown lamb. Add salt, pepper, garlic, and water. Close coversecurel. Place pressure regulator on vent pipe and COOK 50 MINUTES at 15 poundspressure. Let pressure drop o its own accord. 20-24 servings.

CHINESE PINEAPPLE LAMB

6 lbs boneless lamb, cut into1-inch cubes

cup cooking oil2 cups chopped onion4 cups sliced celery4 3-ounce cans mushrooms

Salt and pepper

3 cups bee stock2 16-ounce cans bean sprouts,

drained4 20-ounce cans pineapplechunks, drained

3 tablespoons cornstarch cup soy sauce

Heat canner, add oil, and brown meat. Add onion and celer; brown lightl. Add mush-room liquid, seasoning, and bee stock. Close cover securel. Place pressure regulatoron vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop o itsown accord. Add bean sprouts, pineapple, and mushrooms. Blend cornstarch and sosauce and stir into mixture. Cook until thickened, stirring careull. I desired, serveover chow mein noodles or steamed rice. 20-24 servings.

VEAL ROAST

9 lbs veal roastSalt and pepper

Flour

3 tablespoons cooking oil2 bay leaves

4 cups water

Season meat and dredge with four. Heat canner, add oil, and brown meat well on allsides. Place cooking rack and roast in canner. Add ba leaves and water. Close coversecurel. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 poundspressure. Let pressure drop o its own accord. 15-18 servings.

GOURMET VEAL STEAK

12 lbs veal round steak,cut into serving pieces

cup cooking oil1 tablespoon salt, or as desired1 teaspoon pepper

2 lemons, thinly sliced2 chicken bouillon cubes1 cup boiling water1 cup sherry

Heat canner, add oil, and brown meat. Sprinkle with salt and pepper; top with lemonslices. Add bouillon cubes dissolved in boiling water and wine. Close cover securel.Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure.Let pressure drop o its own accord. 24 servings.

BRAISED VEAL

9 lbs veal roast cup cooking oil1 onion, minced

1 tablespoon salt, or as desired teaspoon thyme4 cups water

Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roastin canner. Add onion, seasonings, and water. Close cover securel. Place pressureregulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let pressuredrop o its own accord. 15-18 servings.

TANGY VEAL CHOPS

18 veal chops, inch thick3 tablespoons cooking oil

Salt and pepper2 teaspoons paprika

cup brown sugar

3 tablespoons lemon juice2 onions, chopped2 cups water

20 stued olives, sliced

Heat canner, add oil, and brown chops on both sides. Combine seasonings, brownsugar, lemon juice, onion, and water. Pour over meat. Sprinkle olives over top. Closecover securel. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15pounds pressure. Let pressure drop o its own accord. Remove meat, thicken grav,i desired. 18 servings.

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PRessuRe CooKinG enTRees

Tr these suggested entrees. Then experiment with entrees o ourown. Entree recipes are cooked at 15 pounds pressure. Alwas re-member to select oods that cook in the same length o time. Favoriterecipes ma be adjusted to pressure cooking b ollowing the generaldirections or the particular tpe o ood being cooked. Decrease thelength o cooking time b two-thirds, since pressure cooking requiresonl one-third as much time as ordinar methods o cooking. Decreasethe amount o liquid as there is little evaporation rom the canner. Addabout 2 cups more liquid than desired in the nished product.

DO NOT FILL CANNER OVER2

3 FULL!

These recipes are intended for pressure cooking and should not

be canned.

COOKING RECIPES: ENTREES

SPAGHETTI MEAT SAUCE

Heat canner and brown bee. Add remaining ingredients. Close cover securel. Place

pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Letpressure drop o its own accord. Serve sauce over spaghetti and sprinkle with Parmesancheese. 20-24 s

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