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

22 23

syrup (see page 20). Boil 2 minutes. Cover saucepan and let stand
20 to 30 minutes. Pack hot plums 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.

RHUBARB

Wash young, tender rhubarb. Remove ends and cut into ½-inch
pieces. Add ½ cup sugar to each quart of rhubarb. Let stand until juice
appears. Heat rhubarb slowly to boiling. Pack hot rhubarb in clean,
hot Mason jars, 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.

TOMATOES—WHOLE OR HALVED

(packed raw without added liquid)

Wash medium, smooth, firm, ripe tomatoes. Loosen skins by dipping
tomatoes 1 minute in boiling water, then in cold water. Peel and re­move core. Leave whole or halve. Add 2 tablespoons of bottled lemon
juice or ½ teaspoon of citric acid per quart of tomatoes. For pints,
use 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid. Add
1 teaspoon salt to each quart, ½ teaspoon to each pint, if desired. Fill
jars with raw tomatoes, pressing until spaces between them fill with
juice. Leave ½-inch headspace. Adjust jar lids.

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

Boiling water canning: Process pints 85 minutes.

into quarters and put directly into saucepan. Heat immediately to
boiling while crushing. Continue to slowly add and crush freshly cut
tomato quarters to the boiling mixture. Make sure the mixture boils
constantly and vigorously while adding the remaining tomatoes.
Simmer 5 minutes after all pieces are added. If juice separation is
not a concern, simply slice or quarter tomatoes into a large saucepan.
Crush, heat, and simmer for 5 minutes before juicing.

Press heated juice through a sieve or food mill to remove skins and
seeds.

Add 2 tablespoons of bottled lemon juice or ½ teaspoon citric acid
to each quart. Add 1 tablespoon of bottled lemon juice or ¼ teaspoon
citric acid to each pint.

Heat juice again to boiling. Add 1 teaspoon of salt to each quart,
½ teaspoon to each pint, if desired. Fill jars with hot tomato juice,
leaving ½-inch headspace. Adjust jar lids.

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

Boiling water canning: Process pints 35 minutes.

TOMATO SAUCE

Prepare and press as for making tomato juice (see recipe on page 24).
Heat in large saucepan until sauce reaches desired consistency. Sim­mer until volume is reduced by about one-third for thin sauce, or by
one-half for thick sauce. Add 2 tablespoons of bottled lemon juice or
½ teaspoon of citric acid to each quart. Add 1 tablespoon of bottled
lemon juice or ¼ teaspoon citric acid to each pint. Pour hot sauce in
clean, hot Mason jars, leaving ½-inch headspace. Adjust jar lids.

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

Boiling water canning: Process pints 35 minutes.

TOMATO JUICE

Wash ripe, juicy tomatoes. Remove stem ends and cut into pieces.
To prevent juice from separating, quickly cut about 1 pound of fruit

24 25

SALSA

Process salsa using the boiling water method. Refer to page 43 for
tested canning recipe.

PRessuRe CanninG

VeGeTables

Pressure canning is the only safe method for canning vegeta­bles.

Young, tender, fresh vegetables, slightly immature, are better for
canning than those which are overripe. As a rule, vegetables are best
if canned immediately after picking, since flavor decreases upon
standing and often unpleasant color changes take place. Avoid bruising
vegetables because spoilage organisms grow more rapidly on bruised
vegetables than on unblemished ones.

Wash and prepare garden fresh vegetables as you would for cook­ing.

To raw pack vegetables, simply place the prepared vegetables into
clean, 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 with
boiling water. Whenever possible, the precooking water should be
used as liquid to cover the vegetables after packing into Mason jars.
However, there are a few 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 may be processed with or without salt. If salt is desired, use
only canning salt. Table salt contains a filler which may cause cloudi­ness in bottom of jars. Add ½ teaspoon canning salt to each pint jar,
1 teaspoon to each quart jar, if desired.

Follow step-by-step directions beginning on page 11 for canning
procedure. Process specific vegetables according to the following
recipes.

26 27

Altitude Adjustment

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

CANNING RECIPES: VEGETABLES

ASPARAGUS

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

Raw Pack: Pack raw asparagus tightly in clean, hot Mason

jars, leaving 1-inch headspace.

Hot Pack: Cover asparagus with boiling water and boil 2 or

3 minutes. Pack hot asparagus loosely in clean,
hot Mason jars, leaving 1-inch headspace.

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

Process at 10 pounds pressure – Pints 30 minutes and Quarts 40
minutes.

BEANS OR PEAS—DRY

Sort out and discard any discolored seeds. Rehydrate beans or peas
using one of the following methods:

 Place dry 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 from heat and soak 1 hour. Then drain.

Cover beans soaked by either method with fresh water and boil 30
minutes.

Hot Pack: Fill clean, hot Mason jars with beans or peas and

cooking water, leaving 1-inch headspace. Adjust
jar lids.

Process at 10 pounds of pressure – Pints 75 minutes and Quarts 90
minutes.

BEANS—GREEN, WAX, ITALIAN

Wash young, tender beans thoroughly. Remove stem and blossom
ends or any “strings”. Leave whole or cut into 1-inch pieces.

Raw Pack: Pack raw beans tightly in clean, hot Mason jars

leaving 1-inch head space.

Hot Pack: Cover beans with boiling water and boil 5 minutes.

Pack hot beans loosely in clean, hot Mason jars,
leaving 1-inch head space.

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

Process at 10 pounds pressure – Pints 20 minutes and Quarts 25
minutes.

BEANS—FRESH LIMA

Shell and wash young, tender beans thoroughly.

Raw Pack: Pack raw lima beans loosely in clean, hot Mason

jars, leaving 1-inch headspace in pint jars. For
quarts, leave 1½-inches headspace if beans are
small; and 1¼-inches headspace if beans are
large.

Hot Pack: Cover beans with boiling water and bring to a boil.

Boil 3 minutes. Pack hot beans loosely in clean,
hot Mason jars, leaving 1-inch headspace.

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

Process at 10 pounds pressure – Pints 40 minutes and Quarts 50
minutes.

BEETS

Trim tops of young, tender beets, leaving 1 inch of stem and roots to
reduce bleeding of color. Wash thoroughly. Cover with boiling water
and boil 15 to 25 minutes or until skins slip off easily. Remove skins,
stems, and roots. Small beets may be left whole. Cut medium or large
beets into ½-inch cubes or slices; halve or quarter very 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.

Process at 10 pounds pressure – Pints 30 minutes and Quarts 35
minutes.

CARROTS

Wash thoroughly and scrape young, tender carrots. Carrots may be
left whole, sliced, or diced.

Raw Pack: Pack raw carrots tightly in clean, hot Mason jars,

leaving 1-inch headspace.

Hot Pack: Cover carrots with boiling water, bring to a boil

and 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.

Process at 10 pounds pressure – Pints 25 minutes and Quarts 30
minutes.

CORN—WHOLE KERNEL

Husk and remove silk from young, tender, freshly picked corn; wash
ears. Blanch 3 minutes in boiling water. Cut corn from cob at about
¾ the depth of the kernel. Do not scrape cob.

Raw Pack: Pack raw corn loosely in clean, hot Mason jars,

leaving 1-inch headspace.

Hot Pack: To each quart of corn add 1 cup boiling water; heat

to boiling and simmer 5 minutes. Pack hot corn
loosely in clean, hot Mason jars, leaving 1-inch
headspace.

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

Process at 10 pounds pressure – Pints 55 minutes and Quarts 85
minutes.

GREENS

Sort young, tender, freshly picked greens discarding wilted tough
leaves, stems, and roots. Wash greens thoroughly. Do not raw pack
greens. Place approximately 1 pound of greens at a time in a cheese
cloth bag and steam 3 to 5 minutes or until well wilted. Pack hot greens

28 29

loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with
fresh boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 10 pounds pressure – Pints 70 minutes and Quarts 90
minutes.

MUSHROOMS

Trim stems and discolored parts of mushrooms. Soak mushrooms in
cold water for 10 minutes to remove soil. Wash in clean water. Leave
small mushrooms whole; cut larger ones in halves or quarters. Cover
with water in a saucepan and boil 5 minutes. Pack hot mushrooms
in clean, hot Mason jars, leaving 1-inch headspace. For better color,
add 1⁄8 teaspoon of ascorbic acid per pint. Cover with boiling water,
leaving 1-inch headspace. Adjust jar lids.

Process at 10 pounds pressure – Half pints and Pints 45 minutes.

OKRA

Wash and trim young, tender okra pods. Remove stem, without cutting
into pods if okra is to be canned whole. If desired, slice okra into
1-inch pieces. Cover okra with boiling water and boil 2 minutes. Pack
hot okra in clean, hot Mason jars, leaving 1-inch headspace. Cover
with boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 10 pounds pressure – Pints 25 minutes and Quarts 40
minutes.

PEAS—GREEN

Wash and shell young, tender freshly picked green peas. Rinse.

Raw Pack: Pack peas loosely in clean, hot Mason jars, leaving

1-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 loosely in clean,
hot Mason jars, leaving 1-inch headspace. Do not
shake or press down.

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

Process at 10 pounds pressure – Pints and Quarts 40 minutes.

PEPPERS—HOT OR SWEET

(including bell, chile, jalapeño, and pimiento)

Preparation of Chile peppers— Cut two or four slits in each pepper,
and blister using one of the following methods:

 Oven or broiler method: Place chile peppers in a 400° oven or

broiler for 6 to 8 minutes until skins blister.

 Range-top method: Cover hot burner, either gas or electric with

heavy wire mesh. Place chilies on burner for several minutes
until skins blister.

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

Preparation of other peppers—Remove stems and seeds; blanch 3
minutes.

Hot Pack: Small peppers may be left whole. Large peppers

may be quartered. Pack peppers loosely in clean,
hot Mason jars, leaving 1-inch headspace. Cover
with boiling water, leaving 1-inch headspace.
Adjust jar lids.

Process at 10 pounds of pressure – Pints 35 minutes.

POTATOES—SWEET

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

Process at 10 pounds pressure – Pints 65 minutes and Quarts 90
minutes.

POTATOES—WHITE

Wash, scrape, and rinse new potatoes 1 to 2½ inches in diameter.
If desired, cut into ½-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 whole

30 31

potatoes for 10 minutes, cubes for 2 minutes. Pack hot potatoes in
clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling
water, leaving 1-inch headspace. Adjust jar lids.

Process at 10 pounds pressure – Pints 35 minutes and Quarts 40
minutes.

PUMPKIN AND WINTER SQUASH

Wash and remove seeds. Cut into 1-inch slices and peel. Cut flesh into
1-inch cubes. Boil 2 minutes in water. CAUTION: Do not mash
or puree. Pack hot squash cubes loosely in clean, hot Mason jars,
leaving 1-inch headspace. Cover with boiling water, leaving 1-inch
headspace. Adjust jar lids.

Process at 10 pounds pressure – Pints 55 and Quarts 90 minutes.

PRessuRe CanninG MeaT

Pressure canning is the only safe method for canning meat.

All meat should be handled carefully to avoid contamination from the
time of slaughtering until the products are canned. Animals should
be correctly slaughtered, canned promptly or kept under refrigeration
until processed. If you slaughter your own meat, contact your local
county agricultural agent for complete information on slaughtering,
chilling, and aging the meat.

Keep meat as cool as possible during preparation for canning, handle
rapidly and process meat as soon as it is packed. Most meats need
only be wiped with a damp cloth. Use lean meat for canning; remove
most of the fat. Cut off gristle and remove large bones. Cut into pieces
convenient for canning.

To prepare broth, place bony pieces in saucepan and cover with cold
water. Simmer until meat is tender. Discard fat. Add boiling broth to
jars packed with precooked meat and poultry.

Meat should not be browned with flour nor should flour be used in
the broth to make gravy for pouring over the packed meat. Pack hot

meat loosely, leaving 1-inch headspace in Mason jars.

Meats may be processed with or without salt. If salt is desired, use only
canning salt. Table salt contains a filler which may cause cloudiness
in bottom of jar. Use ½ teaspoon salt to each pint, 1 teaspoon to each
quart. More or less salt may be added to suit individual taste.

Follow step-by-step directions beginning on page 11 for canning
procedure. Process meats according to the following recipes.

Altitude Adjustment

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

CANNING RECIPES: MEAT

CUT-UP MEAT (strips, cubes, or chunks)

Bear, Beef, Pork, Lamb, Veal, and Venison

Remove excess fat. Soak strong-flavored wild meats for 1 hour in
brine water containing 1 tablespoon of salt per quart of water. Rinse.
Remove large bones and cut into desired pieces.

Raw Pack: Fill jars with raw meat pieces, leaving 1-inch

headspace. DO NOT ADD LIQUID. Adjust jar
lids.

Hot Pack: Precook meat until rare by broiling, boiling, or

frying. Pack hot meat loosely in clean, hot Mason
jars, leaving 1-inch headspace. Cover meat with
boiling broth, water, or tomato juice (especially
with wild game) leaving 1-inch headspace. Adjust
jar lids.

Process at 10 pounds pressure – Pints 75 minutes and Quarts 90
minutes.

32 33

GROUND MEAT

Bear, Beef, Pork, Lamb, Veal, and Venison

With venison add one part high quality pork fat to three or four parts
venison before grinding. Use freshly made sausage, seasoned with
salt and cayenne pepper (sage may cause a bitter off-flavor). Add 1
teaspoon salt to each pound of ground meat if desired. Mix well. Shape
meat into patties or balls or cut cased sausage into 3- to 4-inch links.
Cook until lightly browned. Ground meat may be sautéed without
shaping. Remove excess fat. Fill jars with pieces, leaving 1-inch
headspace. Cover meat with boiling broth or water, leaving 1-inch
headspace. Adjust jar lids.

Process at 10 pounds pressure – Pints 75 minutes and Quarts 90
minutes.

PRessuRe CanninG PoulTRY

Pressure canning is the only safe method for canning poultry.

Cut poultry into convenient pieces for packing and precook until
medium done or until pieces, when cut, show almost no pink color
at the bone.

CANNING RECIPES: POULTRY

CUT-UP POULTRY

Cut poultry into serving size pieces. If desired, remove bone. Boil,
steam, or bake poultry slowly to medium done. Poultry is medium
done when pink color in center is almost gone. Pack hot poultry
loosely in clean, hot Mason jars, leaving 1¼-inches headspace. Cover
poultry with boiling broth or water, leaving 1¼-inches headspace.
Adjust jar lids.

Process at 10 pounds pressure With Bone Without Bone

Pints 65 minutes 75 minutes
Quarts 75 minutes 90 minutes

RABBIT

Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt
per quart. Rinse and remove excess fat. Cut into serving size pieces.
Boil, steam, or bake to medium done. Rabbit is medium done when
pink color in center is almost gone. Pack hot rabbit loosely in clean,
hot Mason jars, leaving 1¼-inches headspace. Cover rabbit with boil­ing broth or water leaving 1¼-inches headspace. Adjust jar lids.

Process at 10 pounds pressure With Bone Without Bone

Precook by boiling in water or in a concentrated broth for more flavor.
Make broth from bones and bony pieces, neck, back, and wing tips.
Pack hot meat in clean, hot Mason jars, leaving 1-inch headspace.
Do not pack food tightly.

Poultry may be processed with or without salt. If salt is desired, use
only canning salt. Table salt contains a filler which may cause cloudi­ness in bottom of jar. Use ½ teaspoon salt to each pint, 1 teaspoon
to each quart.

Follow step-by-step directions beginning on page 11 for canning
procedure. Process poultry according to the following recipes.

34

Pints 65 minutes 75 minutes
Quarts 75 minutes 90 minutes

35

PRessuRe CanninG

fisH and seafood

Pressure canning is the only safe method for canning fish and
seafood.

Only fresh fish should be canned and these should be bled and thor­oughly cleaned of all viscera and membranes when caught, or as soon
as possible. Canning should be restricted to proven varieties where it
is definitely known that a product of good quality may be obtained.

Follow step-by-step directions beginning on page 11 for canning
procedure. Process fish and seafood according to the following
recipes.

CANNING RECIPES: FISH AND SEAFOOD

2 cups lemon juice or 4 cups of white vinegar and 2 tablespoons of
salt per gallon. Drain and remove excess moisture. Pack loosely into
clean, hot Mason jars, leaving 1-inch headspace. Add ½ teaspoon citric
acid or 2 tablespoons lemon juice to each half-pint jar; 1 teaspoon
citric acid or 4 tablespoons lemon juice per pint jar. Add hot water,
leaving 1-inch headspace. Adjust jar lids.

Process at 10 pounds pressure – Half pints 70 minutes and Pints 80
minutes.

FISH—GENERAL METHOD

For all fish except tuna. Clean fish thoroughly; filet large fish or leave
small pan fish whole. Cut into container length pieces. Pack with skin
side of fish to the outside of the Mason jar, leaving 1-inch headspace.
DO NOT ADD LIQUIDS. Adjust jar lids.

Process at 10 pounds pressure – Pints 100 minutes.

CLAMS—WHOLE OR MINCED

Keep clams on ice until ready to can. Scrub shells thoroughly and
rinse. Steam 5 minutes and open. Remove clam meat. Collect and
save clam juice. Wash clam meat in salted water using 1 teaspoon of
salt for each quart of water. Rinse. In a saucepan, cover clam meat
with boiling water containing 2 tablespoons of lemon juice or ½
teaspoon of citric acid per gallon. Boil 2 minutes and drain. To make
minced clams, grind clams with a meat grinder or food processor.
Fill jars loosely with pieces, leaving 1-inch headspace and add hot
clam juice and boiling water if needed, leaving 1-inch headspace.
Adjust jar lids.

Process at 10 pounds pressure – Half pints 60 minutes and Pints 70
minutes.

CRAB

Keep live crabs on ice until ready to can. Wash crabs thoroughly.
Place crabs in water containing ¼ cup lemon juice and 2 table­spoons of salt per gallon. Simmer 20 minutes. Cool in cold wa­ter and drain. Remove back shell and then remove meat from
body and claws. Soak meat 2 minutes in cold water containing

36

TUNA

Clean fish thoroughly. Place fish belly side down on a rack, in the
bottom of a large baking pan. Precook fish at 350° for 1 hour. Re­frigerate cooked fish overnight to firm the meat. Remove skin and
backbone. Cut meat in pieces 1 inch shorter than Mason jars and pack
solidly. Fill jars with hot cooking oil or boiling water, leaving 1-inch
headspace. Adjust jar lids.

Process at 10 pounds pressure – Half pints and Pints 100 minutes.

37

PRessuRe CanninG souPs

HelPful HinTs foR

Pressure canning is the only safe method for canning soups.

Soup or soup stock is quickly and easily canned. Soup should always
be cooked ready for serving, then poured into clean, hot Mason
jars, leaving 1-inch headspace. Generally, vegetable soups are more
satisfactory if the stock and vegetable mixture is canned separately
and combined at the time of serving.

Follow step-by-step directions beginning on page 11 for canning
procedure. Process soups according to the following recipes.

CANNING RECIPES: SOUP

BEEF STOCK

Saw or crack fresh trimmed beef bones to enhance extraction of fla­vor. Rinse bones and place in a large kettle, cover bones with water
and simmer 3 to 4 hours. Remove bones. Cool broth; skim off and
discard fat. Remove bits of meat from bones and add to broth, if
desired. Reheat broth to boiling. Fill jars, leaving 1-inch headspace.
Adjust jar lids.

Process at 10 pounds pressure – Pints 20 minutes and Quarts 25
minutes.

CHICKEN STOCK

Place large carcass bones in stockpot, add enough water to cover
bones. Cover and simmer 30 to 45 minutes or until meat can be
easily removed from bones. Remove bones. Cool broth; skim off
and discard fat. Remove bits of meat from bones and add to broth, if
desired. Reheat broth to boiling. Fill jars, leaving 1-inch headspace.
Adjust jar lids.

Process at 10 pounds pressure – Pints 20 minutes and Quarts 25
minutes.

PRessuRe CanninG

 Bubbles often appear in the jar after it is removed from canner

because food is still boiling in jar. Ordinarily bubbles do not appear
once the product has been allowed to thoroughly cool.

 Jar breakage during processing is caused by: (1) Packing jar too

solidly or overfilling; (2) Weakened, cracked jars; (3) Jars touch­ing bottom of canner; (4) Lids improperly tightened; (5) Use of
jars other than Mason jars.

 Liquid lost from jars during processing is caused by: (1) Packing

jar too solidly or overfilling; (2) Insufficient exhaust period;
(3) Variation or sudden lowering of temperature in the canner.
When processing food, pressure regulator should not be taken
off the vent pipe and cover should not be removed until air vent /
cover lock has dropped and pressure has been completely reduced;
(4) Failure to adjust jar lids according to manufacturer’s
directions.

 The loss of liquid from jars during processing may be unattractive

but it will not affect the safety of the food as long as the jar was
processed correctly and is sealed.

 It is better to overprocess food than underprocess. Underprocess-

ing may result in spoilage and unsafe food.

 Flat sour, a type of food spoilage, is caused by canning overripe

food or allowing precooked foods to stand in jar too long before
processing. It may be prevented by using fresh products and
properly processing, cooling, and storing. Flat sour shows no
indication of spoilage until jar is opened.

 Food spoilage or jars not sealing is caused by: (1) Failure to fol-

low exact timetables and recipes; (2) Failure to wipe sealing edge
of jar clean before placing lid on jar; (3) Foods, seeds, or grease
lodged between lid and jar; (4) Jars which are nicked or cracked
or have sharp sealing edges; (5) Failure to adjust jar lids according

38 39

to manufacturer’s directions; (6) Turning jars upside down while
jars are cooling and sealing.

 Mold can form only in the presence of air. Therefore, jars are not

sealed if mold is present.

 The black deposit sometimes found on the underside of a lid is

caused by tannins in the food or hydrogen sulfide which is liberated
from the food by the heat of processing. This does not indicate
spoilage.

 If a jar does not seal, use the food at once, freeze or repack using

different lids. Reprocess for the full recommended processing
time.

 Two-piece vacuum caps seal by the cooling of the contents of the

jar, not through pressure of the screw band on the lid. Therefore,
although the screw band is firmly tight, the jar is not sealed until
cooled. During processing, the flexible metal lid permits air to be
exhausted from the jar.

 Adjust two-piece vacuum caps by screwing bands down evenly

and firmly until a point of resistance is met–fingertip tight. Do
not use undue exertion.

 It is not necessary for the liquid on canned meats to congeal. The

liquid will congeal only when there is a large amount of gelatin
from cartilage or connective tissue present.

 The loss of color from beets, during canning, is usually due to

the variety of beets used or beets that are too old. If possible, can
young, tender, very dark beets which are freshly gathered. Precook
beets with 2 inches of the stem and all of the root on, as this helps
to retain the juices.

 Discoloration of peaches and pears on the top of the jar is often

due to enzyme activity which means that the processing time was
not long enough or the temperature not high enough to render
enzymes inactive.

 Fruit which has been canned without sugar will often turn brown

when exposed to air just as fresh fruit does.

40 41

HoW To Can foods usinG

boilinG WaTeR MeTHod

Note: Your 16-quart canner can be used as a boiling water canner
for ½ pint and pint jars only. It is not tall enough to allow adequate
space for quart jars.

1. Place cooking/canning rack on bottom of canner. Fill canner halfway

with water.

2. Preheat water to 140°F for raw-packed foods and to 180°F for

hot-packed foods.

3. Remove overpressure plug and pressure regulator from canner cover

and set aside.

4. Use jar lifter to place filled jars, with lids and bands fastened

according to manufacturer’s directions, on cooking/canning rack
in canner.

5. Check water level. Add more boiling water, if needed, so the water

level is at least 1 inch above jar tops.

6. Turn heat to its highest setting until water boils vigorously.

7. Look through the vent pipe on the canner cover to be certain it is

open before placing cover on canner. To clean the vent pipe, draw
a pipe cleaner or small brush through the openings; see page 12.

8. Place cover on canner, aligning the V mark on the cover with the

V

mark on the body handle and lock securely by turning in the

direction indicated to close the cover (clockwise). Cover handles

must be centered over body handles. Do not force beyond this
position.

9. Set a timer for the minutes required for processing the food based

on tested canning recipe.

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

processing.

11. Add more boiling water, if needed, to keep the water level above

the jars.

12. When jars have been processed for the recommended time, turn off

the heat and remove the canner cover.

13. Using jar lifter, remove jars and place them on a towel, leaving at

least 1-inch spaces between jars during cooling.

14. Allow jars to cool naturally 12 to 24 hours before checking for a

seal. Do not retighten bands.

CANNING RECIPES: BOILING WATER METHOD

The following recipes are safely canned by the boiling water method. Do not
pressure can these recipes because the food quality would be unacceptable.

APPLE BUTTER

16 medium apples (about
4 pounds)
4 cups sugar

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

To prepare butter: Combine apple pulp, sugar, and spices in a large saucepot. Cook
slowly until thick enough to round up on a spoon. As pulp thickens, stir frequently to
prevent sticking. (If too thick, add a small amount of water or apple juice for desired
consistency.) Ladle hot butter into hot jars, leaving ¼-inch headspace. Adjust two­piece caps. Process 10 minutes using boiling water canning method described on
page 41. Yield: about 5 pints.

2 quarts raspberries
1 package powdered pectin

1

⁄3 cup water

RASPBERRY JAM

Combine raspberries, pectin, water, lemon juice, and lemon peel in a large saucepot.
Bring to a boil over high heat, stirring frequently. Add sugar, stirring until dissolved.
Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat.
Skim foam, if necessary. Ladle hot jam into hot jars, leaving ¼-inch headspace. Adjust
two-piece caps. Process 10 minutes using boiling water canning method described on
page 41. Yield: about 5 half-pints.

BREAD AND BUTTER PICKLES

4 pounds 4- to 6-inch
cucumbers, cut into slices
2 pounds onions, thinly
sliced (about 8 small)

1

⁄

cup canning salt

3

2 cups sugar

Combine cucumber and onion slices in a large bowl. Layer vegetables with salt; cover
with ice cubes. Let stand 1½ hours. Drain; rinse. Combine remaining ingredients in
a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a
boil. Pack hot pickles and liquid into hot jars, leaving ¼-inch headspace. Remove
air bubbles. Adjust two-piece caps. Process 10 minutes using boiling water canning
method described on page 41. Yield: about 7 pints.

Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and
develop a satisfactory flavor.

2 teaspoons cinnamon
¼ teaspoon cloves

1 tablespoon lemon juice
1 tablespoon grated lemon peel
6 cups sugar

2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar, 5% acidity

42

DILL PICKLES

8 pounds 4- to 6-inch
cucumbers, cut lengthwise
into halves

¾ cup sugar
½ cup canning salt
1 quart vinegar, 5% acidity

Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large sauce­pot. Tie spices in a spice bag; add spice bag to vinegar mixture; simmer 15 minutes.
Pack cucumbers into hot jars, leaving ¼-inch headspace; put one head of dill in each
jar. Ladle hot liquid over cucumbers, leaving
Adjust two-piece caps. Process pints 15 minutes using boiling water canning method
described on page 41. Yield: about 7 pints.

Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and
develop a satisfactory flavor.

1 quart water
3 tablespoons mixed pickling
spices
Green or dry dill
(1 head per jar)

1

⁄4-inch headspace. Remove air bubbles.

ZESTY SALSA

10 cups chopped, seeded, peeled,
cored tomatoes (about 6
pounds)
5 cups chopped and seeded long
green peppers (about 2
pounds)
5 cups chopped onions (about
1½ pounds)

Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring
mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars,
leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes using boiling
water canning method described on page 41. Yield: about 6 pints.

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

For boiling water canning information for fruits and tomatoes, refer to page 20

For additional information and recipes, consult the Ball Blue Book or visit www.
freshpreserving.com.

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

2½ cups chopped and seeded hot
peppers (about 1 pound)
1¼ cups cider vinegar
3 cloves garlic, minced
2 tablespoons cilantro, minced
1 tablespoon salt
1 teaspoon hot pepper sauce
(optional)

43

HoW To PRessuRe CooK foods

in YouR PRessuRe CanneR

To assure the very best results every time, carefully follow these step­by-step instructions for pressure cooking. You may find it helpful to
refer back to the diagrams on pages 5 through 7.

1. Prepare ingredients according to the directions in the pressure
cooking recipe you have selected. Pour liquid into the canner
body, as specified in the recipe or timetable. This liquid is
usually water. However, some recipes will call for other liquids,
such as wine.

2. Place the cooking rack into the canner, if called for in the recipe
(see Helpful Hints on page 50 for guidance on when to use).

3. IMPORTANT: Look through the
vent pipe to make certain that it is
clear (Fig. Q) before closing the
cover. See safety information on
page 48.

4. Place cover on canner, aligning
the V mark on the cover with the

V

mark on the body handle (Fig.

R) and lock securely by turning in the direction indicated
to close (clockwise). Cover handles must be centered

directly over body handles. Do not force beyond this
position. If the cover is difficult to lock at this point, it is due

to expansion of the canner
from heating. If this occurs,

Align the V mark on the cover with

V

the

mark on the body handle.

rem ove cover and all ow
the canner to cool slightly.
Do not replace canner on
burner until cover is in its
fully closed position (cover
handles directly above body
handles).

44 45

Fig. Q

Fig. R

pipe. Heat canner until the pressure regulator begins to rock.
A relatively high heat setting is necessary for most range
burners. Cooking time begins when the pressure regulator
begins to rock gently. Gradually lower the heat as necessary
to maintain a slow, steady rocking motion. If the pressure
regulator is allowed to rock vigorously, excess steam will
escape. Therefore, too much liquid will evaporate and food
may scorch. Never leave your pressure canner unattended at
high heat settings. It could boil dry and overheat excessively
causing possible warping.

6. Cook for the length of time specified in recipe or cooking
chart. When cooking time is completed, turn off gas burner
or remove canner from electric burner. NOTE: Lift pres­sure canner to remove it from burner. Sliding cookware can
leave scratches on stovetop. Reduce pressure according to
recipe.

7A. When recipe states “let pressure drop of its own accord”,

set the canner aside to cool. Pressure is completely reduced
when the air vent/cover lock and overpressure plug have
dropped and no steam escapes when the pressure regulator
is tilted.

7B. When recipe states “cool canner at once”, the canner must

be cooled immediately under a water faucet or by pouring
water over it. NOTE: Do not set hot canner in a molded
sink as it could damage the sink.

When the air vent/cover lock and overpressure plug have

dropped and no steam escapes when the regulator is tilted,
pressure is completely reduced.

7C. Or, cool at once by placing the canner in a pan of cold water

until the air vent/cover lock and overpressure plug have
dropped and no steam escapes when the regulator is tilted.

5. Place the complete three-piece pressure regulator on vent

8. After the air vent/cover lock and overpressure plug have
dropped and no steam escapes when the regulator is tilted,
remove the pressure regulator. Do not remove the pressure
regulator until pressure is completely reduced. Always
remove the pressure regulator before opening the cover.

9. Remove cover by turning counter-clockwise until the

V

mark

on the body handle aligns with the V mark on the cover.
Lift cover toward you to keep steam away from you. If the
cover is locked or turns hard after the regulator is removed,
there may still be some pressure in the canner. The cover
should not be forced off. Cool the canner until the body is
cool enough for the cover to be removed easily.

10. Remove food and serve.

46

iMPoRTanT safeTY

infoRMaTion

Cooking under pressure enables you to prepare food both quickly
and deliciously. If used properly, your pressure canner is one of the
safest appliances in your kitchen. To ensure safe operation, make
sure you always observe the following simple rules whenever you
use the pressure canner:

1.

Never overfill the pressure canner. — The pressure regulator is
designed to maintain cooking pressures at a safe level. It relieves
excess pressure through the vent pipe as it rocks back and forth.
Many foods tend to expand when cooked. If the canner is overfilled,
expansion of food may cause the vent pipe to become blocked or
clogged. If the vent pipe becomes blocked, it cannot relieve excess
pressure.

There are a few foods such as rice, grains, dry beans and peas, and
soups which expand so much or foam and froth while cooking that
the canner should never be filled above the ½ fill line.
foods, never fill the canner above the

For your convenience, both

the 2⁄3

and 1⁄2

full levels are
marked by indentations
on the side of the pressure
canner body (Fig. S). The
top marking indicates the

2

⁄3

full level and the middle
marking the 1⁄2
(The lowest marking is the
3-quart water level marking
used for pressure canning.)
In addition, in each section
of the recipes you will find instructions on the maximum fill level
for each type of food.

2. Always add cooking liquid. — If an empty pressure canner is

left on a hot burner or if a canner boils dry and is left on a heated

full level.

⅔ fill line.

3-quart water line

47

For other

⅔ Fill Line

½ Fill Line

Fig. S

burner, the canner will overheat excessively causing possible
discoloration and/or warping of the canner.

3. Always look through the vent pipe before using the canner
to make sure it is clear. — If the vent pipe is blocked, it cannot
function as it should and thus cannot relieve excess pressure. Pres­sure may then build to unsafe levels. To clean the vent pipe, draw
a pipe cleaner or small brush through the opening, as shown on
page 12. Also clean the vent pipe nut as shown.

4. Always fully close the pressure canner. — The canner is fully
closed when the cover handles are directly above the body handles.
Your pressure canner has specially designed lugs on the cover and
body which lock the cover in place when the canner is fully closed.
However, if the canner is not fully closed, the lugs cannot lock the
cover onto the body. It’s possible that pressure could build inside
the canner and cause the cover to come off and result in bodily
injury or property damage. Always be sure the cover handles are
directly above the body handles. Do not turn past handle align­ment.

5. Never open the canner when it contains pressure. — The air
vent /cover lock provides a visual indication of pressure inside the
canner. When it is up, there is pressure. When it is down, there
is no pressure in the canner and it can be opened. If the pressure
canner is opened before all of the pressure is released, the contents
of the canner will erupt and could cause bodily injury or property
damage.

6. Replace the overpressure plug if it is hard, deformed, cracked,

worn or pitted, or when replacing the sealing ring. Replace
the sealing ring if it becomes hard, deformed, cracked, worn,
pitted, or soft and sticky. — The overpressure plug is a secondary

pressure relief valve which is designed to relieve excess pressure
by releasing from the canner cover in the event that the vent
pipe becomes blocked. The overpressure plug is made of rubber,
and when new, is soft and pliable. Over time, depending on the
frequency and type of use, rubber becomes hard and inflexible.

When hard and inflexible, the overpressure plug loses its ability
to act as a secondary pressure relief valve. It should be replaced
immediately.

Should the overpressure plug ever be forced out of the cover due

to excess pressure while cooking, it is important to call the Test
Kitchen at 1-800-368-2194. Do not attempt to use the released
overpressure plug.

7. Always follow special procedures found in the instruction book
when pressure cooking dry beans and peas. — During cooking,
dry beans and peas tend to froth and foam which could cause the
vent pipe to become blocked. Therefore, dry beans and peas need
to be soaked and cooked according to instructions beginning on
page 64. Using this method will keep foam at safe levels during
cooking.

8. Never pressure cook applesauce, cranberries, rhubarb, cereals,
pastas, or dried soup mixes. — These foods expand so much as
a result of foaming and frothing that they should never be cooked
under pressure.

48 49

HelPful HinTs foR

PRessuRe CooKinG MeaT

PRessuRe CooKinG

 Your favorite recipes may be adjusted for cooking in the canner

by following the general directions in this book for the particular
type of food being cooked. Decrease the length of cooking time
by two thirds, since pressure cooking is much faster than ordinary
cooking methods. Because there is little evaporation from the
canner, the amount of liquid should be decreased. Add about 2
cups more liquid than desired in the finished product. There must
always be water or some other liquid in the bottom of the canner
to form the necessary steam.

 Use the cooking rack when it is desirable to cook foods out of the

cooking liquid. When foods are pressure cooked out of the liquid,
flavors will not intermingle. Therefore, it is possible to cook several
foods at once, as long as they have similar cooking times. If it is
desirable to blend flavors, do not use the cooking rack.

 When the body of your canner is heated, the metal expands. There-

fore, it may be difficult to close cover on heated body. When this
happens, allow canner to cool slightly.

 Foods are quickly cooked in the canner. Therefore, to prevent

overcooking it is important to accurately time the cooking
period.

 If your cooked food has more liquid than you desire, simmer to

evaporate excess liquid.

 When pressure cooking at high altitudes, cooking time should

be increased 5% for every 1000 feet above the first 2000 feet.
Following this rule, the time would be increased as follows:

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

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

 If you have questions on recipes or timetables write to: Test

Kitchen, National Presto Industries, Inc., 3925 North Hastings
Way, Eau Claire, Wisconsin 54703-3703, phone [phone].
You may also contact us at our website www.gopresto.com.
Inquiries will be answered promptly by letter, phone, or email.

50

Savory, tender meat is easily prepared in the canner. The most im­portant step is to sear meat to a crispy brown on all sides to seal in
natural juices.

Meat recipes are cooked at 15 pounds pressure.

Cooking time depends on the amount and distribution of fat and bone,
toughness, size and thickness of cut, grade and cut of meat, and the
manner in which the meat fits into the canner. Rolled roasts require a
longer cooking time per pound than roasts with bone. Short, chunky
roasts take longer to cook than long, flat roasts. Because of the dif­ference in thickness, a small, thick roast requires a longer cooking
time per pound than a heavier, flat roast.

The following recipes were written for fresh or completely thawed
meats. To cook frozen meats, thaw half an hour or more, just enough
so that the meat will have contact with the bottom of the canner and
sear crispy brown. Then increase the cooking times given in the
recipes. Frozen beef, veal, and lamb should be cooked 25 minutes
per pound—frozen pork, 30 minutes per pound.

After pressure cooking time is completed, serving size pieces of
meat may be quick cooled. However, when cooking a roast cut of
meat, pressure must drop of its own accord to be sure that pressure
is reduced both within the roast and the canner.

After cooking, if more crispness is desired, place meat under a broiler
1 to 3 minutes. If gravy is desired, stir 2 to 4 tablespoons of flour or
cornstarch into ½ cup cold water. Heat liquid in canner and stir in
flour mixture. Heat to boiling, stir constantly for 1 minute or until
thickened. Season with salt and pepper.

DO NOT FILL CANNER OVER 2⁄3 FULL!

These recipes are intended for pressure cooking and should not
be canned.

51

COOKING RECIPES: MEAT

POT ROAST

9 lbs. beef shoulder or
rump roast
Salt and pepper

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

¼ cup cooking oil
2 onions, sliced
4 cups water

SWISS STEAK

12 lbs. round steak, 1 inch thick
cut into serving pieces
1 cup flour
Salt and pepper

Season flour with salt and pepper; pound flour into meat. Heat canner, add oil, and
brown meat on both sides. Add remaining ingredients. Close cover securely. Place
pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. 24 servings.

¼ cup cooking oil
2 onions, chopped
1 green pepper, chopped
4 cups tomato juice

ITALIAN BEEF

9 lbs. rump or chuck roast
3 tablespoons cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves

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

1 tablespoon salt, or as desired
2 cups sliced mushrooms
3 6-ounce cans tomato paste
2 10½-ounce cans beef broth
1½ cups red wine

BRAISED BEEF

6 slices salt pork
9 lbs. boneless beef, round or
rump roast
Salt and pepper
Flour

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

4 cups water
1 cup diced turnips
1 cup diced carrots
3 onions, chopped
1 cup chopped celery

SHORT RIBS OF BEEF

10 lbs. beef short ribs,
cut into serving pieces
3 tablespoons cooking oil
3 onions, chopped
1 cup chopped celery

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

1 green pepper, chopped
2 cups tomatoes
2 tablespoons salt
1 teaspoon pepper
2 cups water

CORNED BEEF

12 lbs. corned beef
4 cups water

Cut garlic cloves in small pieces and insert in beef with a sharp knife. Place meat and
water in canner. Add bay leaves. Close cover securely. Place pressure regulator on
vent pipe and COOK 40-50 MINUTES at 15 pounds pressure. Let pressure drop of
its own accord. 20-24 servings.

3 cloves garlic
3 bay leaves

52 53

HAM—BOILED

12 lbs. ham 5 cups water

Place ham and water in canner. Close cover securely. Place pressure regulator on vent
pipe and COOK 70 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. 20-24 servings.

VIRGINIA HAM

10 lbs. ham
4 cups water

Place ham on cooking rack in canner. Add water. Close cover securely. Place pressure
regulator on vent pipe and COOK 60 MINUTES at 15 pounds pressure. Let pressure
drop of its own accord. Remove ham. Sprinkle with sugar and dot with cloves. Brown
in a hot oven. 15-18 servings.

1½ cups brown sugar
Cloves

HAM SLICES

¼ cup cooking oil
4 slices ham, 1½ inches thick

Heat canner, add oil, and sear ham on all sides. Stud ham with cloves, if desired. Place
cooking rack, ham, and water in canner. Close cover securely. Place pressure regulator
on vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let pressure drop of
its own accord. 12-15 servings.

Cloves, if desired
3 cups water

PORK ROAST

6 lbs. pork roast
2 tablespoons cooking oil
Salt and pepper

Heat canner, add oil, and brown roast well on all sides. Season with salt, pepper, and
sliced onion; add water. Close cover securely. Place pressure regulator on vent pipe
and COOK 60 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.

12-15 servings.

2 onions, sliced
4 cups water

LEMON PORK CHOPS

20 pork chops, ½ inch thick
¼ cup cooking oil
20 lemon slices
4 onions, cut into rings

Heat canner, add oil, and brown pork chops on both sides. Top each chop with a lemon
slice. Add onion, salt, and pepper. Combine catsup and water; pour over chops. Close
cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. Serve chops with the sauce.

20 servings.

1 tablespoon salt
1 teaspoon pepper
2 cups catsup
2 cups water

BREADED PORK CHOPS

18 pork chops, ¾ inch thick
Salt and pepper
3 cups corn flake crumbs
4 eggs, beaten

Season pork chops with salt and pepper. Dredge with corn flake crumbs, then dip in
combined egg and milk and again in crumbs. Heat canner, add oil, and brown pork
chops on both sides. Place cooking rack, chops, and water in canner. Close cover
securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. 18 servings.

¼ cup milk
¼ cup cooking oil
2 cups water

SPARERIBS WITH BARBECUE SAUCE

10 lbs. spareribs, cut into
serving pieces
Salt and pepper
Paprika
3 tablespoons cooking oil
4 onions, sliced
2 cups catsup

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

1 cup vinegar
2 tablespoons Worcestershire
sauce
1 teaspoon chili powder
1 teaspoon celery seed
1 cup water

54 55

GOURMET VEAL STEAK

12 lbs. veal round steak,
cut into serving pieces
¼ cup cooking oil
1 tablespoon salt, or as desired
1 teaspoon pepper

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

2 lemons, thinly sliced

2 chicken bouillon cubes

1 cup boiling water

1 cup sherry

BRAISED VEAL

9 lbs. veal roast
¼ cup cooking oil
1 onion, minced

Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast
in canner. Add onion, seasonings, and water. Close cover securely. Place pressure
regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let pressure
drop of its own accord. 15-18 servings.

1 tablespoon salt, or as desired

¼ teaspoon thyme

4 cups water

TANGY VEAL CHOPS

18 veal chops, ¾ inch thick
3 tablespoons cooking oil
Salt and pepper
2 teaspoons paprika
½ cup brown sugar

Heat canner, add oil, and brown chops on both sides. Combine seasonings, brown
sugar, lemon juice, onion, and water. Pour over meat. Sprinkle olives over top. Close
cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. Remove meat, thicken gravy,
if desired. 18 servings.

3 tablespoons lemon juice

2 onions, chopped

2 cups water

20 stuffed olives, sliced

PRessuRe CooKinG enTRees

Try these suggested entrees. Then experiment with entrees of your
own. Entree recipes are cooked at 15 pounds pressure. Always re­member to select foods that cook in the same length of time. Favorite
recipes may be adjusted to pressure cooking by following the general
directions for the particular type of food being cooked. Decrease the
length of cooking time by two-thirds, since pressure cooking requires
only one-third as much time as ordinary methods of cooking. Decrease
the amount of liquid as there is little evaporation from the canner. Add
about 2 cups more liquid than desired in the finished product.

DO NOT FILL CANNER OVER 2⁄3 FULL!

These recipes are intended for pressure cooking and should not
be canned.

COOKING RECIPES: ENTREES

SPAGHETTI MEAT SAUCE

6 lbs. ground beef
4 onions, chopped
4 cloves garlic, minced
2 cups chopped celery
2 green peppers, diced
1 tablespoon salt, or as desired

Heat canner and brown beef. Add remaining ingredients. Close cover securely. Place
pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. Serve sauce over spaghetti and sprinkle with Parmesan
cheese. 20-24 servings.

3 12-ounce cans tomato paste
3 quarts tomato juice
¼ cup sugar
½ teaspoon cayenne pepper
2 tablespoons oregano

56 57

BEEF GOULASH

6 lbs. chuck roast, cut into
2-inch cubes
3 tablespoons cooking oil
Salt and pepper
1½ teaspoons paprika
4 cups water

Heat canner, add oil, and brown meat. Season with salt, pepper, and paprika. Add water,
garlic, onions, allspice corns, and tomato paste. Place potatoes around meat. Close
cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. 12-15 servings.

4 garlic cloves, minced

8 onions, chopped

16 allspice corns

2 6-ounce cans tomato paste

12 potatoes

MEAT CABBAGE ROLLS

2 large heads cabbage
Hot water
3 lbs. ground beef
2 tablespoons salt
¾ teaspoon pepper

Dip cabbage leaves in hot water. Dry leaves on towel. Combine meat, salt, pepper,
cooked rice, and milk. Place a tablespoon of meat mixture onto each leaf; roll leaf
around meat and fasten with toothpick. Place cooking rack and cabbage rolls in can­ner. Sprinkle with brown sugar and add water. Close cover securely. Place pressure
regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure
drop of its own accord. 12-15 servings.

3 cups cooked rice

3 cups milk

1⁄3 cup brown sugar

2 cups water

BEEF STEW

3 tablespoons cooking oil
4 lbs. beef, cut into
1-inch cubes
4 onions, sliced
Salt and pepper
2 cups water
12 potatoes, halved

Heat canner, add oil, and brown meat. Add onion, salt, pepper, water, potatoes,
green beans, carrots, and tomatoes. Close cover securely. Place pressure regulator
on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of
its own accord. Make a paste of flour and ¾ cup water and stir into stew to thicken.

15-18 servings.

3 cups green beans

12 carrots, halved

3 cups tomatoes

* * * * * *

3 tablespoons flour

¾ cup water

CHILI CON CARNE

6 lbs. ground beef
4 onions, chopped
2 green peppers, chopped
2 cloves garlic, minced
1 16-ounce can tomato sauce
3 16-ounce cans tomatoes
1 tablespoon salt, or as desired

Heat canner and brown beef, breaking it apart to assure even browning. Add onions,
green pepper, and garlic and brown lightly. Add remaining ingredients. Close cover
securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Stir in kidney beans and heat through.

18-20 servings.

½ teaspoon cayenne pepper
2 tablespoons chili powder
1 cup water

* * * * * *

3 16-ounce cans kidney beans,
drained and rinsed

PORK CHOPS WITH VEGETABLES

3 tablespoons cooking oil
15 pork chops, ¾ inch thick
Salt and pepper

Heat canner, add oil, and brown pork chops on both sides. Season with salt and pepper.
Add water, potatoes, and carrots. Close cover securely. Place pressure regulator on
vent pipe and COOK 10 to 12 MINUTES at 15 pounds pressure. Let pressure drop
of its own accord. 15 servings.

2 cups water
15 potatoes
15 carrots

SPARERIBS AND SAUERKRAUT

6 lbs. spareribs, cut into
serving pieces
3 tablespoons cooking oil
Salt and pepper

Heat canner, add oil, and brown ribs on both sides. Season with salt and pepper. Place
sauerkraut over ribs and sprinkle with brown sugar. Add water. Close cover securely.
Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. 12 servings.

3 quarts sauerkraut
3 tablespoons brown sugar
2 cups water

58

59

PORK HOCKS WITH SAUERKRAUT AND POTATOES

9 lbs. pork hocks
3 cups water
¼ teaspoon pepper

Place hocks, water, and pepper in canner. Close cover securely. Place pressure regula­tor on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let pressure drop
of its own accord. Add sauerkraut, onions, and potatoes. Close cover securely. Place
pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. 12-15 servings.

2 quarts sauerkraut

2 onions, chopped

12 potatoes, halved

PRessuRe CooKinG PoulTRY

Poultry recipes are cooked at 15 pounds pressure. Try the following
suggested recipes and enjoy tasty poultry in a variety of sauces. Or,
prepare your own favorite poultry dishes. When you wish to seal
the natural juices into the poultry, sear to a crispy brown prior to
pressure cooking. When it is desirable to intermingle food flavors
during cooking, it is best not to brown poultry; just cook it in the
liquid indicated in the recipe.

NEW ENGLAND BOILED DINNER

4 lbs. ham shank
3 cups water
12 potatoes, halved
12 onions, halved

Place ham and water in canner. Close cover securely. Place pressure regulator on vent
pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. Add vegetables and pepper. Close cover securely. Place pressure regulator on
vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its
own accord. 12 servings.

12 carrots, halved

1 cabbage, cut in wedges

1 teaspoon pepper

LAMB STEW

3 tablespoons cooking oil

6 lbs. breast of lamb, cut into
1-inch cubes
Salt and pepper
3 green peppers, diced

Heat canner, add oil, and brown lamb well on all sides. Season with salt and pepper.
Add green pepper, onion, Worcestershire sauce, carrots, and water. Close cover securely.
Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. 12 servings.

8 onions, diced

2 tablespoons Worcestershire

sauce

12 carrots, cut in half

2 cups water

60 61

DO NOT FILL CANNER OVER 2⁄3 FULL!

These recipes are intended for pressure cooking and should not
be canned.

COOKING RECIPES: POULTRY

BRAISED WHOLE CHICKEN

3 3-lb. chickens
3 tablespoons cooking oil

Remove neck bone, fold skin down on breast and skewer in position. Fasten
legs and wings close to side of body. Heat canner, add oil, and brown chickens
on all sides. Season with salt and pepper. Place water, cooking rack, and chick­ens in canner. Close cover securely. Place pressure regulator on vent pipe and
COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.

15-18 servings.

CHICKEN IMPERIAL

9 lbs. chicken, cut into serving
pieces
¼ cup cooking oil
1 tablespoon salt, or as desired
1 teaspoon pepper
½ cup minced onion

Heat canner, add oil, and brown chicken. Season with salt and pepper. Add onions,
almonds, mushrooms with liquid, bouillon cubes dissolved in hot water, and wine.
Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES
at 15 pounds pressure. Let pressure drop of its own accord. Remove chicken from
canner, thicken gravy. If desired, serve chicken on bed of hot rice, top with gravy and
toasted almonds. 15-18 servings.

Salt and pepper
2 cups water

1 cup slivered almonds
4 4-ounce cans mushrooms
2 chicken bouillon cubes
1 cup hot water
1 cup white wine

CHICKEN AND DUMPLINGS

9 lbs. chicken, cut into serving
pieces
2 tablespoons salt
1 teaspoon pepper

Place all ingredients in canner. Close cover securely. Place pressure regulator on vent
pipe and COOK 5 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. Prepare dumplings as follows.

3 carrots, chopped
3 onions, chopped
3 ribs celery, chopped
8 cups water

Dumplings

2 cups flour
1 teaspoon salt
1 tablespoon baking powder
2 eggs

Sift flour, salt, and baking powder. Beat eggs; add milk, oil, and parsley. Combine
liquid and dry ingredients. Drop from teaspoon into hot chicken broth. Simmer without
cover for 15 minutes. Thicken broth if desired. 15-18 servings.

2⁄3 cup milk
1⁄4 cup cooking oil
1 tablespoon parsley flakes

CHICKEN MARENGO

9 lbs. chicken, quartered
1 tablespoon coarse black
pepper
1 cup flour
1 tablespoon salt, or as desired
1⁄3 cup cooking oil

Rub chicken with pepper. Dredge in flour and season with salt. Heat canner, add oil
and garlic. Brown chicken. Add mushrooms, tomatoes, and 1 cup wine. Close cover
securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Remove chicken from canner. Add
remaining wine and simmer. Thicken, if desired. 15-18 servings.

2 cloves garlic, minced
4 3-ounce cans sliced
mushrooms, drained (or
1 lb. mushrooms, sliced)
4 16-ounce cans tomatoes
2 cups dry white wine

CORNISH HENS IN WHITE WINE

¼ cup cooking oil
8 cornish hens
2 teaspoons salt
1 teaspoon pepper
2 cups white cooking wine

Heat canner, add oil, and brown hens. Season with salt and pepper. Combine remain­ing ingredients and pour over hens. Close cover securely. Place pressure regulator on
vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its
own accord. 8-12 servings.

2 teaspoons instant chicken
bouillon
1 teaspoon thyme
1 tablespoon chopped parsley

HUNTER’S TURKEY

9 lbs. turkey, cut into serving
pieces
Flour, salt and pepper
1⁄3 cup cooking oil
3 onions, chopped
3 8-ounce cans tomato sauce

Dredge turkey in seasoned flour. Heat canner, add oil, and brown turkey. Add combined
onion, tomato sauce, chicken broth, bay leaf, thyme, marjoram, and Worcestershire
sauce. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MIN­UTES at 15 pounds pressure. Let pressure drop of its own accord. 15-18 servings.

1 cup chicken broth
2 bay leaves
1 teaspoon thyme
1 teaspoon marjoram
1 tablespoon Worcestershire
sauce

FLORIDA DUCK

9 lbs. duck, cut into serving
pieces
Salt and pepper
1 tablespoon cooking oil

Remove as much fat as possible from duck. Season with salt and pepper. Heat canner,
add oil, and brown duck. Pour off excess drippings. Combine cooking wine and orange
rind. Pour over duck. Close cover securely. Place pressure regulator on vent pipe and
COOK 12 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
Remove duck and thicken gravy, if desired. 18 servings.

2 cups white cooking wine
2 tablespoons grated orange
rind

62 63

PRessuRe CooKinG

dRY beans and Peas

The pressure canner is ideal for preparing dry beans and peas quickly.
However, dry beans and peas have a tendency to froth and foam during
cooking, which could cause the vent pipe to become blocked. There-

fore, it is necessary to use the following cautions when pressure
cooking dry beans and peas:

(1) Never fill the canner over the 1⁄2 full line (this includes

beans, ingredients, and water).
(2) Add 1 tablespoon vegetable oil for cooking.
(3) Allow pressure to drop of its own accord.

SOAKING BEANS AND PEAS — Soaking is strongly recommend-

ed for all beans and peas, except lentils and black-eyed peas, for even
cooking and to remove water-soluble, gas-producing starches. Soak­ing can be done using the traditional or the quick-soak method.

Traditional method: Clean and rinse beans; cover with three times
as much water as beans. Soak 4 to 8 hours. Drain.

Quick method: Clean and rinse beans; cover with three times as much
water as beans. Bring beans to a boil and boil for 2 minutes. Remove
from heat, cover, and let stand for 1 to 2 hours. Drain.

COOKING BEANS AND PEAS — After soaking, rinse beans
and remove any loose skins. Place beans in pressure canner. Add
fresh water to just cover the beans and add 1 tablespoon vegetable
oil. Close cover securely. Place pressure regulator on vent pipe and
cook according to the times in the timetable on page 65. For more
firm beans for salads and side dishes and when cooking less than 2
cups of beans or peas, use the shorter time. For soups and stews, use
the longer time. After cooking is complete, allow pressure to drop
of its own accord.

FOR DRY BEANS AND PEAS,

DO NOT FILL CANNER OVER 1⁄2 FULL!

DRY BEANS AND PEAS TIMETABLE

Soak beans and peas, except lentils and black-eyed peas, according to information
on page 64. Add 1 tablespoon vegetable oil to cooking liquid. DO NOT COOK

SPLIT PEAS.

DO NOT FILL PRESSURE CANNER OVER

COOKING TIME
BEANS AND PEAS (MINUTES)

Adzuki 1 – 3

Anasazi 1 – 3

Black Beans 2 – 4

Black-eyed Peas 2 – 4*

+ Chickpeas (garbanzo) 7 – 10

Great Northern Beans 2 – 5

Kidney Beans 1 – 3

Lentils (brown, green) 3 – 5*

+ Lima Beans (large) 0 – 1

+ Lima Beans (baby) 1 – 3

Navy Beans (pea) 1 – 3

Peas (whole yellow, green) 6 – 9

Pinto Beans 3 – 6

Red beans 3 – 6

Soy beans (beige) 8 – 11

* cooking time is for unsoaked beans

1

+ add

⁄2 to 1 teaspoon salt to soaking and cooking water to keep bean skins

intact.

FOR DRY BEANS AND PEAS,

1

⁄2 FULL!

The recipes on the next page are intended for pressure cooking and
should not be canned.

64

65

BOSTON BAKED BEANS

6 cups dried beans
1 lb. salt pork or bacon, diced
½ cup brown sugar
2 teaspoons dry mustard
1 cup molasses

Soak beans according to instructions on page 64. Drain and discard liquid. Heat
canner and sear salt pork or bacon. Remove excess drippings. Add beans, remaining
ingredients, and enough water to well cover beans. Do not fill canner over ½ full.
Close cover securely. Place pressure regulator on vent pipe and COOK 35 MINUTES
at 15 pounds pressure. Let pressure drop of its own accord. Season to taste with salt.

12-15 servings.

1 cup catsup
4 onions, diced
Water

* * * * * *

Salt, as desired

SAVORY WHITE BEANS

4 cups navy beans
6 cups chicken broth
2 cups chopped onion
2 cups sliced carrots
11⁄2 tablespoons minced garlic
2 tablespoons vegetable oil

Soak beans according to instructions on page 64. Drain and discard liquid. Add all
ingredients except salt to canner. Close cover securely. Place pressure regulator on
vent pipe and COOK 2 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. Season to taste with salt. 12-15 servings.

2 small bay leaves
3⁄4 teaspoon thyme
1⁄2 teaspoon rosemary

1

⁄2 teaspoon black pepper

Salt, as desired

LIMA BEANS WITH BACON

6 cups dried lima beans
1 lb. bacon, diced
Water

Soak beans according to instructions on page 64. Drain and discard liquid. Heat canner
and brown bacon. Add beans and enough water to well cover beans. Do not fill canner
over ½ full. Close cover securely. Place pressure regulator on vent pipe and COOK
3 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Season to
taste with salt. 12-15 servings.

* * * * * *

Salt, as desired

PRessuRe CooKinG souPs

Make homemade soups the easy way in your canner. If you wish
to prepare your family’s favorite soup, use the following recipes as
guides. Soup recipes are cooked at 15 pounds pressure.

Do not pressure cook soups containing barley, rice, pasta, split peas,
or soup mixes with dried vegetables because they have a tendency to
foam, froth, and sputter and could clog the vent pipe.

The canner quickly transfers natural flavor and nutrients from the
meat into the broth. Prepare either the Brown Beef Stock or the
Chicken Stock according to the recipe. Remove the pieces of meat. If
desired, cut into small pieces and use in soup recipes. Strain through
several layers of cheesecloth. Once the stock is prepared, serve it as
a consommé or use it to prepare delicious soups.

FOR SOUP RECIPES

DO NOT FILL CANNER OVER 1⁄2 FULL!

These recipes are intended for pressure cooking and should not
be canned.

COOKING RECIPES: SOUP

VEGETABLE SOUP

4 lbs. soup meat
2 quarts water
6 carrots, diced
6 potatoes, diced
2 cups frozen lima beans

Place all ingredients in canner. Close cover securely. Place pressure regulator on vent
pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. 12-15 servings.

4 cups canned or fresh
tomatoes
1 cup diced celery
4 onions, sliced
1 tablespoon salt, or as desired

66 67

CHICKEN STOCK

4 lbs. chicken, cut into serving
pieces
4 quarts water
1 cup diced celery

Place all ingredients in canner. Close cover securely. Place pressure regulator on vent
pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. Strain stock. 12-15 servings.

1 cup diced carrots
2 onions, chopped
1 tablespoon salt, or as desired

NAVY BEAN SOUP

4 cups dried navy beans
3 lbs. ham bone or shank
2 onions, chopped
4 carrots, sliced
4 ribs celery, sliced
¼ cup minced green pepper

Soak beans according to instructions on page 64. Drain and discard liquid. Place beans
and remaining ingredients in canner. Close cover securely. Place pressure regulator on
vent pipe and COOK 30 MINUTES at 15 pounds pressure. Let pressure drop of its
own accord. Season to taste with salt and pepper. 12-15 servings.

2 cups tomato sauce
2 whole cloves
3 quarts water

* * * * * *

Salt and pepper, as desired

CLAM CHOWDER

1 lb. salt pork, cubed
6 cups water
4 onions, minced
12 cups diced potatoes
4 cups corn

Heat canner and brown salt pork. Add water, vegetables, salt, and pepper. Close cover
securely. Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Add clams and boil, without cover, for 2
minutes. (Additional cooking will toughen clams.) Add milk and butter. 16 servings.

Salt and pepper

* * * * * *

4 quarts clams, minced
4 quarts hot milk
½ cup butter

BROWN BEEF STOCK

3 tablespoons cooking oil
4 lbs. beef, cubed
3 quarts water
1 cup sliced onion
1 cup diced carrots

Heat canner, add oil, and brown beef. Add remaining ingredients. Close cover securely.
Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. Strain stock. 12-15 servings.

1 cup chopped celery
1 cup diced turnips
2 tablespoons parsley flakes
1 bay leaf
1 tablespoon salt, or as desired

68 69

PRessuRe CooKinG desseRTs

Your canner offers a shortened method for preparing steamed breads
and desserts. Actually the cooking time can be counted in minutes
instead of hours. You will find, too, that your canner is easier to use
than the ordinary steamer because its pressure regulator acts as a
means of measurement to assure constant heat to produce uniform
even-textured products. Consult specific recipes for cooking

pressure.

Best results are obtained when 1- to 1½- quart molds are used. Any
type of mold is satisfactory (metal, glass, earthenware, tin food cans).
Remember, never fill molds over 2⁄3 full; this extra top-space is to allow
ample space for rising. If molds used do not have a cover, aluminum
foil or several thicknesses of wax paper should be tied securely over
the top to prevent condensed moisture from falling into mold. Because
the first part of the cooking period is steaming time, which permits
foods to rise, at least three quarts water should be poured into the
bottom of canner to allow for evaporation.

Adjust heat to allow a moderate flow of steam from the vent pipe.

DO NOT FILL CANNER OVER 2⁄3 FULL!

These recipes are intended for pressure cooking and should not
be canned.

COOKING RECIPES: DESSERTS

BROWN BETTY

2 cups dry bread crumbs
½ cup sugar
1 teaspoon cinnamon
1 lemon, juice and rind

Combine crumbs, sugar, cinnamon, lemon juice, and grated rind. Place alternate lay­ers of apples and crumb mixture in buttered bowl that may be set loosely in canner.
Pour melted butter over top. Cover firmly with aluminum foil. Place water, cooking
rack, and bowl in canner. Close cover securely. Place pressure regulator on vent pipe
and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.

12 servings.

9 apples, peeled, cored and
sliced
½ cup melted butter
1 quart water

CUSTARD

6 cups milk
6 eggs, beaten
1 cup sugar

Scald milk and cool slightly. Combine eggs, sugar, and salt. Add milk slowly, stir­ring constantly. Add vanilla. Pour into individual custard cups and cover firmly with
aluminum foil. Place water, cooking rack, and custard cups in canner. Close cover
securely. Place pressure regulator on vent pipe and COOK 3 MINUTES at 15 pounds
pressure. Cool canner at once. Chill. 12-14 servings.

Chocolate Custard: Scald milk with 3 squares chocolate, grated. Follow vanilla
custard directions.
Coconut Custard: Sprinkle 3 tablespoons coconut over top of each vanilla custard
before cooking.

1 teaspoon salt
1½ teaspoons vanilla
2 cups water

ENGLISH PLUM PUDDING

1 cup sifted all purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon allspice
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ cup raisins

Sift flour with baking powder, salt, and spices. Add fruits and nuts. Beat egg; add
sugar, suet, and milk. Combine liquid and dry ingredients; mix well. Pour into buttered
1-quart mold. Cover mold firmly with aluminum foil. Place water, cooking rack, and
mold in canner. Close cover securely. Allow steam to flow from vent pipe 20 minutes.
Place pressure regulator on vent pipe and cook 50 minutes at 10 pounds pressure. Let
pressure drop of its own accord.

½ cup currants
½ cup chopped nuts
1 egg
½ cup sugar
½ cup ground suet
1⁄3 cup milk
3 quarts water

BREAD PUDDING

4 cups cubed dry bread
4 cups hot milk
½ teaspoon salt
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter

Combine bread, hot milk, salt, brown sugar, cinnamon, butter, raisins, nuts, eggs,
and vanilla. Turn into a buttered bowl that may be set loosely in canner. Cover bowl
firmly with aluminum foil. Place water, cooking rack, and bowl in canner. Close cover
securely. Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. 12 servings.

1 cup raisins
1 cup chopped nuts
4 eggs
1 teaspoon vanilla
1 quart water

RICE PUDDING

1 quart milk
4 eggs, slightly beaten
2⁄3 cup sugar
1 teaspoon salt

Scald milk and cool slightly. Combine eggs, sugar, and salt. Add milk slowly, stirring
constantly. Add rice and vanilla. Pour into individual custard cups and cover firmly
with aluminum foil. Place water, cooking rack, and custard cups in canner. Close cover
securely. Place pressure regulator on vent pipe and COOK 3 MINUTES at 15 pounds
pressure. Cool canner at once. Stir gently before chilling. 12-14 servings.

Fruit and Nut Rice Pudding: Substitute brown sugar for white and add 1 cup raisins
or dates and 1 cup walnuts to above recipe.

4 cups cooked rice
1 teaspoon vanilla
2 cups water

BROWN BREAD

2 cups graham flour
2 cups corn meal
2 cups rye meal
2 teaspoons salt
2 teaspoons soda

Mix all dry ingredients. Add molasses, milk, and raisins. Beat well. Pour into 6 buttered
molds (pint size). Cover firmly with aluminum foil. Place water, cooking rack, and
molds in canner. Close cover securely. Allow steam to flow from vent pipe 20 minutes.
Place pressure regulator on vent pipe and COOK 25 MINUTES at 10 pounds pressure.
Let pressure drop of its own accord.

1½ cups light molasses
4 cups milk, sweet or sour
2 cups raisins
3 quarts water

WHITE FRUIT CAKE

1¼ cups canned pineapple tidbits
2⁄3 cup chopped citron
2⁄3 cup shredded lemon peel
½ cup chopped candied cherries
¾ cup chopped dates
2⁄3 cup shredded orange peel
1 cup chopped dried apricots
½ cup chopped figs
1½ cups white raisins
½ cup shredded coconut

Drain pineapple, saving juice. Dredge fruits and nuts with ½ cup flour. Cream short­ening and sugar. Add eggs, one at a time, beating mixture well after each addition.
Sift flour, salt, and baking powder. Add alternately with pineapple juice. Pour over
floured fruit and nuts; mix until well blended. Pour into 5 buttered molds (pint size).
Cover firmly with aluminum foil. Place water, cooking rack, and molds in canner.
Close cover securely. Allow steam to flow from vent pipe 20 minutes. Place pressure
regulator on vent pipe and COOK 60 MINUTES at 10 pounds pressure. Let pressure
drop of its own accord.

2 cups chopped walnuts
½ cup flour
1 cup shortening
1 cup sugar
5 eggs
1½ cups flour
1 teaspoon salt
1½ teaspoons baking powder
¼ cup pineapple juice
3 quarts water

70

71

noTes

ReCiPe index

PRESSURE CANNING RECIPES

FRUITS AND TOMATOES .....20

Apples .....................21

Applesauce .................21

Apricots ...................22

Berries .....................22

Cherries ....................22

Peaches ....................23

Pears ......................23

Plums .....................23

Rhubarb ...................24

Tomatoes ...................24

Tomato Juice ................24

Tomato Sauce ...............25

Salsa.......................25

VEGETABLES ...............26

Asparagus ..................27

Beans or Peas—Dry ..........27

Beans—Fresh Lima...........28

Beans—Green, Wax, Italian ....28

Beets ......................28

Carrots .....................29

Corn—Whole Kernel..........29

Greens .....................29

Mushrooms .................30

Apple Butter ................42

Bread and Butter Pickles .......42

Dill Pickles .................43

BOILING WATER CANNING RECIPES

VEGETABLES (Cont.)

Okra ......................30

Peas—Green ................30

Peppers—Hot or Sweet ........31

Potatoes—Sweet .............31

Potatoes—White .............31

Pumpkin and Winter Squash ...32

MEAT .......................32

Cut-Up .....................33

Ground ....................34

POULTRY....................34

Cut-Up .....................35

Rabbit .....................35

FISH AND SEAFOOD .........36

Clams .....................36

Crab ......................36

Fish (General Method) ........37

Tuna ......................37

SOUPS.......................38

Beef Stock ..................38

Chicken Stock ...............38

Raspberry Jam ...............42

Zesty Salsa..................43

72 73

RECIPE INDEX (continued)

PRESSURE COOKING RECIPES

MEAT RECIPES ..............51

Beef Recipes.................52

Braised Beef .................52

Corned Beef .................53

Italian Beef ..................52

Pot Roast....................52

Short Ribs ...................53

Swiss Steak..................53

Ham Recipes ................54

Boiled Ham..................54

Ham Slices ..................54

Virginia Ham ................54

Pork Recipes ................54

Breaded Pork Chops ...........55

Lemon Pork Chops ............55

Roast .......................54

Spareribs with

Barbecue Sauce ............55

Veal Recipes.................56

Braised Veal .................56

Gourmet Veal Steak ...........56

Tangy Veal Chops ............56

ENTREE RECIPES............57

Beef Goulash ................58

Beef Stew ...................58

Chili Con Carne ..............59

Lamb Stew ..................60

Meat Cabbage Rolls . . . . . . . . . . . 58

New England Boiled Dinner.....60

Pork Chops with Vegetables .....59

Pork Hocks with Sauerkraut

and Potatoes ..............60

ENTREE RECIPES (Cont.)

Spaghetti Meat Sauce ..........57

Spareribs and Sauerkraut .......59

POULTRY RECIPES ..........61

Chicken, Braised Whole........61

Chicken and Dumplings ........62

Chicken Imperial .............61

Chicken Marengo .............62

Cornish Hens in White Wine ....63

Florida Duck.................63

Hunter’s Turkey ..............63

DRY BEANS & PEAS RECIPES

Boston Baked Beans...........66

Lima Beans with Bacon ........66

Savory White Beans ...........66

SOUP RECIPES...............67

Brown Beef Stock ............68

Chicken Stock................68

Clam Chowder ...............68

Navy Bean ..................68

Vegetable ...................67

DESSERT RECIPES...........69

Bread Pudding ...............70

Brown Betty .................69

Brown Bread.................71

Custards ....................70

English Plum Pudding .........70

Rice Pudding.................71

White Fruit Cake .............71

. . 64

seRViCe and PaRTs

infoRMaTion

If you have any questions regarding the operation of your Presto
canner or need parts for your canner, contact us by any of these
methods:

•Call 1-800-877-0441 weekdays 8:00 AM to 4:30 PM

(Central Time)

•Email us at our website www.GoPresto.com

•Write: NATIONAL PRESTO INDUSTRIES, INC.

Consumer Service Department

3925 N. Hastings Way, Eau Claire, WI 54703-3703

Inquiries will be answered promptly by telephone, letter, or email.
When writing, please include a phone number and a time when you
can be reached during weekdays, if possible.

When contacting the consumer service department or when ordering
replacement parts, please specify the model number and date code
found stamped on the side of the canner body.

Please record this information:

Model Number ___________________ Date Code _________

Date Purchased ______________

Any maintenance required for this canner, other than that described
in the Care and Maintenance section of this book (pages 16 through

19), should be performed by our Factory Service Department. Be sure
to indicate date of purchase and a description of the problem when
sending a canner for repair. Send canners for repair to:

CANTON SALES AND STORAGE

Presto Factory Service Department

555 Matthews Drive, Canton, MS 39046-0529

The Presto Factory Service Department is equipped to service all
PRESTO
PRESTO replacement parts are manufactured to the same exacting
quality standards as PRESTO canners and are engineered specifically



appliances and supply genuine PRESTO parts. Genuine

74

75

to function properly with its canners. Presto can only guarantee the
quality and performance of genuine PRESTO parts. “Look-alikes”
might not be of the same quality or function in the same manner. To
ensure that you are buying genuine PRESTO replacement parts,
look for the PRESTO trademark.

PRESTO canner replacement parts are available at hardware stores
and other retail outlets. Parts may also be ordered on-line at www.
GoPresto.com.

PRESTO LIMITED WARRANTY

This quality PRESTO appliance is designed and built to
provide many years of satisfactory performance under normal
household use. Presto pledges to the original owner that should
there be any defects in material or workmanship during the first
twelve (12) years after purchase, we will repair or replace it at
our option. Our pledge does not apply to normal wear and tear
including scratches, dulling of the polish, or staining; the repair
or replacement of moving and/or perishable parts such as the
sealing ring, overpressure plug, or air vent cover lock gasket;
or for any damage caused by shipping. To obtain service under
the warranty, return this PRESTO product, shipping prepaid
to the Presto Factory Service Department. When returning a
product, please include a description of the defect and indicate
the date the appliance was purchased.

We want you to obtain maximum enjoyment from using this
PRESTO appliance and ask that you read and follow the
instructions enclosed. Failure to follow instructions, dam­age caused by improper replacement parts, abuse or misuse
(including overheating and boiling the unit dry) will void this
pledge. This warranty gives you specific legal rights, and you
may also have other rights which vary from state to state. This
is Presto’s personal pledge to you and is being made in place
of all other express or implied warranties.

NATIONAL PRESTO INDUSTRIES, INC.

Eau Claire, Wisconsin 54703-3703

U.S. Patent No. 4,162,741 Printed in China Form 72-720C