Presto 01745 Instruction Manual

Pressure Canner

and Cooker

Visit us on the web at www.GoPresto.com

Instructions and Recipes

©2009 by National Presto Industries, Inc.

Table of ConTenTs

This is a Listed appliance. The following Important Safeguards are
recommended by most portable appliance manufacturers.

Important Safeguards ............................ 3

Getting Acquainted .............................. 4

Before Using the Canner for the First Time........... 8

Pressure Canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

How to Pressure Can Foods........................ 11

Care and Maintenance............................ 16

Pressure Canning Fruits and Tomatoes .............. 20

Pressure Canning Vegetables....................... 26

Pressure Canning Meat ........................... 32

Pressure Canning Poultry ......................... 34

Pressure Canning Fish and Seafood ................. 36

Pressure Canning Soups .......................... 38

Helpful Hints For Pressure Canning ................ 39

How To Can Foods Using Boiling Water Method ...... 41

How to Pressure Cook Foods in Your Pressure Canner

.. 44

Important Safety Information...................... 47

Helpful Hints for Pressure Cooking . . . . . . . . . . . . . . . . . 50

Pressure Cooking Meat ........................... 51

Pressure Cooking Entrees ......................... 57

Pressure Cooking Poultry ......................... 61

Pressure Cooking Dry Beans and Peas............... 64

Pressure Cooking Soups........................... 67

Pressure Cooking Desserts......................... 69

Recipe Index .................................... 73

Service and Parts Information ..................... 75

Warranty................................ Back cover

IMPORTANT SAFEGUARDS

To reduce the risk of personal injury or property damage, basic safety
precautions should always be followed, including the following:

1. Read all instructions. Improper use may result in bodily injury or property
damage.

2. Always check the vent pipe before use. Hold cover up to light and look
through vent pipe to be certain it is clear.

3. Always check the air vent/cover lock to be sure it moves freely before
use.

4. Do not fill pressure canner over
For soup, rice, and dried vegetables which expand during cooking, do
not fill canner over
the vent pipe and developing excess pressure. See food preparation
instructions.

5. Do not pressure cook applesauce, cranberries, rhubarb, pearl barley,
cereals, pastas, grains, split peas, or soup mixes containing dry beans
or peas. These foods tend to foam, froth, and sputter and may block the
vent pipe, overpressure plug, and air vent/cover lock.

6. This appliance cooks under pressure. Improper use may result in scalding
injury. Make certain pressure canner is properly closed before operating;
cover handles must be directly above the body handles. See “How To
Use” instructions.

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

8. Caution: Do not use pressure canner on an outdoor LP gas burner

or gas range over 12,000 BTU’s.

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

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

11. Caution: To ensure safe operation and satisfactory performance, replace
the overpressure plug every time you replace the sealing ring or sooner if
it becomes hard, deformed, cracked, worn, or pitted. It is recommended
that the sealing ring and overpressure plug be replaced at least every
three years.

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

1

⁄2 full. Overfilling may cause a risk of clogging

2

⁄3 full when using for pressure cooking.

3

13. When normal operating pressure is reached, the pressure regulator will
begin to rock. Gradually lower the heat as necessary to maintain the
pressure. If the pressure regulator is allowed to rock vigorously, excess
steam will escape, liquid will be evaporated, and food may scorch.

14. Do not use this pressure canner for other than intended use.

15. Do not use this pressure canner for pressure frying with oil.

SAVE THESE INSTRUCTIONS

THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.

GeTTinG aCquainTed

4 2

7

13

6

5

Your canner is a special, large capacity pressure vessel designed
for home canning a wide variety of fruits, vegetables, meats,
and poultry. The canner may also be used to fast cook many of
your favorite foods in larger quantities than can be prepared in a
conventional size pressure cooker.

The canner uses pressure to achieve the high temperatures required
for safely processing foods while canning. The United States
Department of Agriculture recommends the pressure canner as
the only safe method for canning low-acid foods—vegetables,
meats, and poultry.

The canner will also cook many foods in one-third to one-tenth
the time required by conventional methods. Pressure cooking
preserves flavor and nutrients and tenderizes tougher cuts of meat.
Information for pressure cooking begins on page 44.

It is necessary to follow a few special rules in using and caring
for your Pressure Canner. Become familiar with the various parts
as shown in Fig. A on page 5.

4

Fig. A

NOTE: The Pressure Regulator can be found in the top foam
filler of the carton. It is in a bag identified with the words
“P

r e s s u r e re g u l a t o r en c l o s e d ”.

1. THREE-PIECE PRESSURE
REGULATOR

The pressure regulator controls and maintains
the correct pressure in the canner. The correct
pressure is obtained when the pressure regula­tor begins a gentle rocking motion.

The regulator can be adjusted to maintain any of three pressure
levels (5 pounds, 10 pounds, or 15 pounds). Completely assembled,
the regulator will maintain 15 pounds of pressure.

When it is desirable to use another pressure level (see recipe sec­tion), the regulator can be adjusted by removing the appropriate
number of weight rings (Fig. B, page 6). When one ring is removed,
the regulator will maintain 10 pounds of pressure. With both rings
removed, 5 pounds of pressure will be maintained.

5

15 POUNDS

PRESSURE

Fig. B

10 POUNDS PRESSURE

5 POUNDS

PRESSURE

To remove weight rings, hold the complete regulator between the
first two fingers of the hand with the thumb on top of the knob.
Press down on the knob to force weight rings over the lock ring.
Replace weight rings by pushing them down over the lock ring
at the top of the regulator body.

2. VENT PIPE

The vent pipe is the primary pressure relief
valve and will release pressure in excess of
the desired pressure. The pressure regula­tor sits loosely on the vent pipe.

Small Gasket

3. AIR VENT/COVER LOCK

The air vent /cover lock automatically
“vents” or exhausts air from the canner
and acts as a visual indication of pressure
in the canner. The small gasket must be
in place for the air vent/cover lock to seal
completely.

4. LOCKING BRACKET

The locking bracket on the inside of the
canner body engages with the air vent/
cover lock to prevent the cover from be­ing opened when there is pressure in the
unit.

5. SEALING RING

The sealing ring fits into the canner cover
and forms a pressure-tight seal between the
cover and body during canning and cook­ing.

6. OVERPRESSURE PLUG

The black, rubber overpressure plug is lo­cated in the canner cover. It will automati­cally pop out and release steam in case the
vent pipe becomes blocked and/or clogged
and pressure cannot be released normally
through the vent pipe.

7. CANNING- COOKING RACK

The canning-cooking rack is placed in the
bottom of the canner to hold jars off the
bottom of the unit while canning. When
cooking, the rack is used for steaming foods.

It can also be used to hold foods such as
vegetables out of the cooking liquid which allows several foods
to be cooked at the same time without an intermingling of flavors.
When it is desirable to blend flavors, do not use the canning­cooking rack. The canning-cooking rack must always be used
when canning.

REPLACEMENT PARTS

PRESTO



Canner parts are available at most hardware stores or
they can be ordered directly from Presto; see service and parts
information on page 75.

When ordering parts, please specify the seven digit model number
found stamped on the side of the canner body.

6 7

befoRe usinG THe Can neR

foR THe fiRsT TiMe

1. Remove the sealing ring by simply pulling it from the sealing
ring groove.

2. Wash the cover, body, and sealing ring with hot, sudsy wa­ter to remove any manufacturing oils. Rinse all parts with
warm water and dry.

3. Replace the sealing ring in the sealing ring groove, making
certain to fit the ring under the stop tab located on the inside
rim of the cover (Fig. C).

4. The sealing ring is prelubricated. If necessary, to help make
the cover easier to open and close, a very light coating of
cooking oil may be applied to the sealing ring and underside
of the body lugs (Fig. D). The cover should open and close
easily when following the instructions on page 12.

Fig. D

Body Lug

Apply
Cooking
Oil Here

Cover

Apply
Cooking
Oil Here

Stop Tab

Sealing Ring in

Sealing Ring

Groove

Fig. C

HELPFUL HINT: To help yourself understand the operation

of the pressure canner, pour 4 cups of water into the canner and
follow the step-by-step instructions beginning with step 5 on
page 12. For actual usage of the canner, follow the complete
instructions beginning on page 11 for pressure canning and
on page 44 for pressure cooking.

PRessuRe CanninG

The United States Department of Agriculture recommends the
pressure canner as being the only safe method for canning low
acid foods—vegetables, meats, and poultry.

There are invisible microorganisms present all around us. Fruits,
vegetables, and meat contain these microorganisms naturally, and
yet, they are not a problem unless food is left to sit for extended
periods of time, causing food spoilage. This is nature’s way of
telling us when food is no longer fit to eat.

There are four basic agents of food spoilage—enzymes, mold,
yeast, and bacteria. Canning interrupts the natural spoilage cycle
so food can be preserved safely. Molds, yeast, and enzymes are
destroyed at temperatures below 212°F, the temperature at which
water boils (except in mountainous regions). Therefore, boiling
water processing is sufficient to destroy those agents.

Bacteria, however, are not as easily destroyed. The bacteria,
Clostridium botulinum produces a spore that makes a poisonous
toxin which causes botulism. This spore is not destroyed at 212°F.
In addition, the bacteria thrive on low acid foods in the absence of
air. For a safe food product, low acid foods need to be processed
at 240°F, which can be achieved only with a pressure canner.

In pressure canning, some of the water in the pressure canner is
converted to steam, which creates pressure within the canner. As
pressure increases, temperature increases, 5 pounds pressure—
228°F, 10 pounds pressure—240°F, 15 pounds pressure—250°F.

8

9

This pressurized heat destroys the potentially harmful bacterial
spores. As the jars cool, a vacuum is formed, sealing the food
within and preventing any new microorganisms from entering
and spoiling the food.

As a safeguard against using canned foods which may be affected
with spoilage that is not readily detected, boil all low acid foods
and tomatoes for 10 minutes at altitudes below 1,000 feet. Extend
the boiling time by 1 minute for each 1,000 foot increase in
altitude.

Many times odors that cannot be detected in the cold product will
become evident by this method. If, after boiling, food does not
smell or look right, discard it without tasting.

MASON JARS: While there are many styles and shapes of
glass jars on the market, only Mason jars are recommended for
home canning. Mason jars are available in ½ pint, pint, and quart
capacities with threads on which a cap may be screwed. See
the chart below for the jar capacity of your canner. Additional
information may be obtained from the manufacturers of Mason
jars.

CLOSURES FOR MASON JARS: The two-piece vacuum cap
consists of a flat metal lid held in place with a screw band. A
rubber compound on the underside of the lid forms a seal during
processing. Follow the closure manufacturer’s directions for using
the two-piece cap and for testing for a proper seal. If the closure
has not sealed, completely reprocess or use the food immediately.
Refer to the closure manufacturer’s directions for additional
information.

MAXIMUM JAR CAPACITIES

Regular jars Wide mouth jars

12 half-pints 8 half-pints

10 pints 8 pints

7 quarts* 7 quarts*

*Do not use the boiling water method with quart jars.

HoW To PRessuRe

Can foods

IMPORTANT: Read carefully. Do not attempt to use your
canner before reading these instructions.

Follow these step-by-step instructions for pressure canning in
your canner. Prepare food according to the directions in specific
recipe.

1. Be sure your canner is thoroughly cleaned and working
properly. Before each canning season, check the sealing
ring, overpressure plug, and the small white gasket of the air
vent/cover lock. Replace these parts when they become hard,
deformed, cracked, worn, pitted, or unusually soft.

2. Check Mason jars for nicks, cracks, and sharp edges. Check
screw 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 manufacturer’s
directions for bands and lids.

3. Select fresh firm food. Sort food according to size. Clean food
thoroughly. Prepare according to recipe. Fill hot Mason jars
promptly with food and liquid to recommended level. Allow
½-inch headspace for fruits. Most vegetables and meats require
1-inch headspace due to expansion during processing.

Work out air bubbles with a clean, nonmetallic spatula. Wipe

sealing edge clean with a damp cloth.

Adjust bands according to closure manufacturer’s direc-

tions.

10

11

4. Place 3 quarts of boiling

water, canning rack, and jars
in canner (Fig. E). To prevent
water stains on jars, add 2
tablespoons white vinegar to
water in canner. Always use
canning rack. Jars may break
if set directly on bottom of
canner.

5. Hold the cover up to the light
and look through the vent
pipe (Fig. F) to be certain it
is open before placing the
cover on the canner. If it is
clear, proceed to step 6. If it is
blocked or partially blocked,
clean the vent pipe with a
small brush or pipe cleaner
(Fig. G). Also clean the vent
pipe nut as shown (Fig. H).

Fig. E

3-quart water line (lowest
mark in canner)

Fig. F

Fig. G

7. Position canner on a level

Fig. J

burner and range only. Use on
a tilted burner or range may
interfere with the operation
of the pressure regulator. To
prevent damage to the pres­sure canner, do not use on an
outdoor LP gas burner or gas
range over 12,000 BTU’s. Us­ing a relatively high heat set­ting, heat the pressure canner
until a steady flow of steam
can be seen, heard, or felt coming from the vent pipe
(Fig. J). Exhaust air from the canner for 10 minutes by allow­ing steam to flow from the vent pipe. Reduce heat, if necessary,
to maintain a steady, moderate flow of steam.

8. Assemble pressure regulator (Fig. K) to register the desired
canning pressure (see pages 5 and 6 for assembly instructions).
See specific canning recipe to determine how many pounds
of pressure to use.

6. Place cover on canner, align-

ing the V mark on the cover
with the

V

mark on the body
handle (Fig. I). Press down
on the cover handles to com­press the sealing ring and
turn the cover in the direction
indicated to close (clockwise)
until the cover handles are
centered directly above the
body handles. Do not rotate
the cover beyond this point.

12 13

Fig. H

Align the V mark on the cover with

V

the

mark on the body handle.

Fig. I

15 POUNDS

PRESSURE

Fig. K

10 POUNDS PRESSURE

5 POUNDS

PRESSURE

9. Place pressure regulator on vent pipe. If heat was reduced for
exhausting, adjust to a relatively high setting and heat canner.
As pressure develops in the canner the air vent/cover lock will
lift and lock the cover on the canner. The air vent/cover lock
is a visual indicator of the presence of pressure. When in the

up position pressure is in the unit, when in the down position
there is no pressure in canner (Fig. L). Continue heating until
the pressure regulator begins to rock. Adjust heat to maintain
a slow, steady rocking motion.

Fig. L

UNLOCKED LOCKED

Air Vent/Cover Lock

in DOWN Position.

No Pressure in Unit.

Air Vent/Cover

Lock in UP Position.

Pressure in Unit.

10. Processing time begins when the pressure regulator begins
to rock gently. Adjust heat to maintain a slow steady rocking
motion.

11. At end of processing time, turn burner to “OFF” and remove
canner from heat source. Note: Lift pressure canner to remove
it from burner. Sliding cookware can leave scratches on
stovetops.

12. Let pressure drop of its own accord. Do not attempt to speed
the cooling of the canner, which can cause jar breakage, liquid
loss from the jars and other problems. Pressure is completely
reduced when the air vent/cover lock and overpressure
plug have dropped and no steam escapes when the pressure
regulator is lifted.

14. To remove cover, turn counter­clockwise until cover hits stop
(Fig. M). Cover handles will
be beyond the body handles.
If cover seems to stick or is
hard to turn, do not force it
open. Sticking may indicate
that there is still pressure inside
the canner. If in doubt about
pressure being completely
reduced, let the canner stand
until cool before removing the
cover.

15. Lift canner cover toward you
to keep steam away from you
when opening (Fig. N).

16. Remove jars from canner. Set
jars upright on board or cloth,
away from draft to cool. When
jars are cold, test seal, remove
bands, wipe jars, label, date,
and store in a cool, dry place.

Fig. M

Fig. N

13. When pressure has been completely reduced, remove pressure
regulator from vent pipe and let canner cool for 10 minutes. 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.

14 15

CaRe and MainTenanCe

1. The outside surface may be kept bright and shiny by clean­ing with a good silver polish or simply by washing with soap
and water. Iron and various minerals in water and foods may
darken the inside of the canner but this discoloration will in
no way affect food cooked. These stains may be removed by
using a solution of water and cream of tartar. For each quart
of water, use one tablespoon cream of tartar. Pour enough
solution into the canner to cover the discoloration (do not fill

2

over

⁄3 full), then close cover securely. Place regulator on vent
pipe and heat until 15 pounds pressure is reached. Remove
canner from heat; allow canner to stand two to three hours.
Remove regulator, open canner, and empty contents. Scour
thoroughly with a soap impregnated steel wool cleaning pad;
wash, rinse, and dry.

Due to the acidic nature of the water supply in some areas,

deterioration of the interior surface of the canner body may
occur. To minimize this effect, thoroughly scour the inside
of the canner body with an abrasive cleanser at least once a
year.

2. Each time the canner is washed, remove the sealing ring and
wash in warm, sudsy water, rinse, dry, and replace in cover.

3. The air vent/cover lock may
be removed for occasional
cleaning or for replacing
the small gasket. To remove
the air vent/cover lock,
grasp and hold secure the
cup portion on the under­side of the cover with your
fingers (Fig. O). Using the
fingers of your other hand,
turn the pin portion of the
air vent/cover lock on the

Pin

16 17

Small
Gasket

Cover

Threaded

Fig. O

Cup

shaft

top side of the cover counterclockwise until the pin is free of
the cup portion. Lift the pin out of the cover and remove the
cup from under the cover. Carefully pull the small gasket off
the threaded shaft on the cup portion. Wash all parts in warm,
sudsy water. Use a soft cloth or small nylon brush to clean the
cover hole.

4. To reassemble the air vent cover lock, place the small gasket
over the threaded shaft of the cup portion. Reinsert the cup
portion by pushing the threaded shaft through the air vent/
cover lock opening from the underside of the cover (Fig. O).
Screw the pin portion clockwise onto the threaded shaft until
it is not possible to tighten it any further.

5. The overpressure plug can be removed for cleaning by pushing
it out of its opening from the top of the cover. After cleaning,
reinsert the plug by pushing the domed side of the plug into
the opening from the underside of the cover, until the bottom
edge is fully and evenly seated against the underside of the
cover. When the overpressure plug is properly installed, the
word (TOP) will be visible on the overpressure plug when
viewing the outside of the cover (Fig. P).

Fig. P

Cover

Top

Overpressure Plug

Indented Portion

If the overpressure plug is ever forced out of its cover open-

ing due to excess pressure while cooking or canning, it is
important to call the Test Kitchen at 1-800-368-2194. Do not

attempt to use the released overpressure plug.

6. Pouring water into a dry overheated canner may crack the
metal.

7. Do not strike the rim of the canner body with any cooking
utensil as this will cause nicks which may damage the rim
and allow steam to escape.

8. When your pressure canner is not in use, invert the cover on the
canner body and store in a dry place. Storing the canner with
the cover locked on may cause unpleasant odors and deform
the sealing ring.

9. To ensure safe operation and satisfactory performance,
replace the overpressure plug every time you replace the
sealing ring or sooner if it becomes hard, deformed, cracked,
worn, or pitted. Replace the sealing ring and overpressure plug
at least every three years. Failure to follow these instructions
could result in bodily injury or property damage.

10. If the canner body or cover handles become loose, tighten
them with a screwdriver.

11. If leakage of moisture or steam develops while using your
canner, check the following possible causes:

 The formation of a small amount of moisture under the

pressure regulator is normal when canning or cooking first
begins. This condensation is a result of the temperature of
the pressure regulator being lower than the rest of the can­ner. If excess condensation continues, the vent pipe may be
loose and should be tightened with an adjustable wrench.

 Leakage between the cover and body is usually caused by

shrinkage of the sealing ring after prolonged use. Replace
the sealing ring and overpressure plug.

A slight amount of leakage around the air vent/cover lock

is normal when canning or cooking first begins. If leak­age continues, the cover handles may not be fully aligned
with the body handles and, therefore, the cover lock can­not engage (see page 12, step 6). Clean the air vent/cover
lock occasionally to assure that it operates correctly (see
page 16, step 3). Replace the small gasket if cracked or
nicked.

 A small amount of steam or moisture may be visible around

the overpressure plug when canning or cooking begins.
This will stop when the overpressure plug seals. If leak­age continues, clean or replace the overpressure plug (see
page 17, step 5).

 Do not operate your pressure canner with continual leakage.

If the preceding steps do not correct the problem, return the
entire unit to the Presto Factory Service Department (see
page 75).

12. If the pressure canner becomes difficult to open or close,
replace the sealing ring.

13. IMPORTANT: The sealing ring, overpressure plug, and
rubber gasket of the air vent/cover lock may shrink, become
hard, deformed, cracked, worn, or pitted with normal use.
Exposure to high heat, such as a warm burner or oven top,
will cause these parts to deteriorate rapidly. When this hap­pens, replace 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.

Any maintenance required for this product, other than normal

household care and cleaning, should be performed by the
Presto Factory Service Department (see page 75).

18

19

PRessuRe CanninG

fRuiTs and ToMaToes

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 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 ascorbic 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. 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.

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

SUGAR PER YIELD OF
SYRUP QUART OF LIQUID SYRUP

Very Light 1 cup 4½ cups
Light 2 cups 5 cups
Medium 3 cups 5½ cups

Heavy 4¾ cups 6½ cups

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
½-inch of top of jar. Cover with hot liquid leaving ½-inch headspace.
The liquid may be syrup, fruit juice, or plain water. For steps on
boiling water canning, refer to page 41.

20 21

Altitude Adjustments

The processing times for pressure canning given in the specific fruit
and tomato recipes are for altitudes of 1,000 feet or less. When pres­sure canning fruit above 1,000 feet, process at 10 pounds of pressure.
When pressure canning tomatoes above 1,000 feet, process at 15
pounds of pressure. Processing time is the same at all altitudes.

The processing times for boiling water canning given in the specific
fruit and tomato recipes are for altitudes of 1,000 feet or less. When
processing at higher altitudes, process according to the chart below.

Altitude Processing Time for Pints

1,001 – 3,000 ft. increase processing time 5 minutes
3,001 – 6,000 ft. increase processing time 10 minutes
6,001 – 8,000 ft. increase processing time 15 minutes

CANNING RECIPES: FRUITS AND TOMATOES

APPLES

Wash, peel, and cut apples into pieces. Place apples in an ascorbic
acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent
darkening during preparation. Drain well. Boil apples in a light syrup
or water for 5 minutes. Pack hot apples in clean, hot Mason jars, leaving
½-inch headspace. Cover apples with hot syrup or water, leaving
½-inch headspace. Adjust jar lids.

Pressure canning: Process at 5 pounds pressure, pints and quarts
8 minutes.

Boiling water canning: Process pints 20 minutes.

APPLESAUCE

Wash, peel, and core apples. If desired, slice apples into ascorbic
acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent
darkening. Drain well. Place slices in a pan. Add ½ cup water. Cook
until apples are tender. Press through food mill or sieve. Sweeten to
taste. Reheat sauce to boiling. Pack into clean, hot Mason jars, leaving
½-inch headspace. Adjust jar lids.

Pressure canning: Process at 5 pounds pressure, pints 8 minutes and
quarts 10 minutes.

Boiling water canning: Process pints 15 minutes.

Pressure canning: Process at 5 pounds pressure, pints 8 minutes and

quarts 10 minutes.

Boiling water canning: Process pints 15 minutes.

APRICOTS

Wash well-ripened, firm apricots. If peeled apricots are desired, dip
1 minute in boiling water, then in cold water, and peel. Cut apricots
in halves and remove pits. Place apricots in an ascorbic acid solution
(1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening dur­ing preparation. Drain well. Heat apricots through in a very light, light,
or medium syrup or water (see page 20). Pack hot apricots, cut side
down, in clean, hot Mason jars, leaving ½-inch headspace. Cover with
boiling syrup or water, leaving ½-inch headspace. Adjust jar lids.

Pressure canning: Process at 5 pounds pressure, pints and quarts
10 minutes.

Boiling water canning: Process pints 20 minutes.

BERRIES (EXCEPT STRAWBERRIES)

Wash firm berries carefully, removing caps and stems. Heat berries
in boiling water for 30 seconds and drain. Pack hot berries in clean,
hot Mason jars, leaving ½-inch headspace. Cover with boiling syrup
or water, leaving ½-inch headspace. Adjust jar lids.

Pressure canning: Process at 5 pounds pressure, pints and quarts
8 minutes.

Boiling water canning: Process pints 15 minutes.

CHERRIES

Wash cherries and remove stems. Remove pits, if desired. If canning
whole cherries, prick each cherry with a clean needle to prevent
splitting. Heat cherries with ½ cup water or syrup to each quart of
cherries. Cover pan and bring to a boil. Pack hot cherries and cooking
liquid in clean, hot Mason jars, leaving ½-inch headspace. Adjust
jar lids.

PEACHES

Wash fully-ripened but not soft peaches. Loosen skins by dipping
peaches 1 minute in boiling water, then in cold water. Peel. Cut
peaches in half and remove pits. Slice if desired. Place peaches in an
ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water)
to prevent darkening during preparation. Drain well. Heat peaches
through in very light, light, or medium syrup or water (see page 20).
Pack hot peaches, cut side down, in clean, hot Mason jars, leaving
½-inch headspace. Cover with boiling syrup or water, leaving ½-inch
headspace. Adjust jar lids.

Pressure canning: Process at 5 pounds pressure, pints and quarts
10 minutes.

Boiling water canning: Process pints 20 minutes.

PEARS

Wash pears. Peel, cut in half lengthwise, and core. Slice pears, if
desired. Place pears in an ascorbic acid solution (1 teaspoon ascorbic
acid to 1 gallon water) to prevent darkening during preparation. Drain
well. Boil pears 5 minutes in very light, light, or medium syrup or
water (see page 20). Pack hot pears in clean, hot Mason jars, leaving
½-inch headspace. Cover with boiling syrup or water, leaving ½-inch
headspace. Adjust jar lids.

Pressure canning: Process at 5 pounds pressure, pints and quarts
10 minutes.

Boiling water canning: Process pints 20 minutes.

PLUMS

Wash firm, ripe plums. Remove stems. If plums are to be canned
whole, prick each side with a fork. Freestone varieties may be cut in
halves and pitted. Heat plums to boiling in very light, light, or medium

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