Presto 01755 Instruction Manual

Pressure Canner

and Cooker

Visit us on the web at www.GoPresto.com

Instructions and Recipes

Table of ConTenTs

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

Important Safeguards ....................... ....... 1

Getting Acquainted ......................... ....... 2

Before Using the Canner for the First Time . . . . . . . . . . . . 6

Pressure Canning.................................. 8

How to Pressure Can Foods . . . . . . . . . . . . . . . . . . . . . . . . . 10

Care and Maintenance.............................. 15

Pressure Canning Fruits and Tomatoes................ 19

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

Pressure Canning Meat ............................. 33

Pressure Canning Poultry ........................... 35

Pressure Canning Fish and Seafood................... 37

Pressure Canning Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

Helpful Hints For Pressure Canning .................. 40

How To Can Foods Using Boiling Water Method ........ 43

How to Pressure Cook Foods in Your Pressure Canner

. . . . 46

Important Safety Information . . . . . . . . . . . . . . . . . . . . . . . 49

Helpful Hints for Pressure Cooking................... 52

Pressure Cooking Meat ............................. 53

Pressure Cooking Entrees ........................... 60

Pressure Cooking Poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Pressure Cooking Dry Beans and Peas . . . . . . . . . . . . . . . . 67

Pressure Cooking Soups . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70

Pressure Cooking Desserts .......................... 72

Recipe Index ...................................... 75

Service and Parts Information . . . . . . . . . . . . . . . . . . . . . . . 77

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.

⁄2 full. Overﬁlling may cause a risk of clogging

⁄3 full when using for pressure cooking.

13. When normal operating pressure is reached, the pressure regulator will

READ INSTRUCTIONS BEFORE OPERATING

psi

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

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 46.

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 the diagram on page 3.

1. PRESSURE DIAL GAUGE

The pressure dial gauge registers pressure in pounds (per square inch) or PSI. The pointer moves around the dial indicating the pressure within the unit. Pressure can be controlled and maintained by adjusting the heat setting on your stove.

NOTE: The Pressure Dial Gauge can be found in the foam ﬁller of the carton. It is in a white box.

2. PRESSURE REGULATOR

The pressure regulator acts as a safety device to prevent pressure in excess of 15 pounds from building in the canner. Pressure readings on the pressure canner are registered only on the pressure dial gauge.

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

e g u l a t o r en c l o s e d ”.

r e s s u r e

3. VENT PIPE

8. CANNING-COOKING RACK

Small Gasket

The vent pipe is the primary pressure relief valve and will release pressure in excess of 15 pounds. The pressure regulator sits loosely on the vent pipe.

4. 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.

5. 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.

6. 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.

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 canning-cooking rack. The canningcooking 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 77.

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

7. 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.

befoRe usinG THe Can neR

READ INSTRUCTIONS

BEFORE OPERATING

psi

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. A).

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. B). The cover should open and close easily when following the instructions on page 11, step 6.

Fig. B

Cover

5. Attach the dial gauge to the canner cover by first removing the nut, metal washer, and white compression gasket from the threaded end of the

Cover

Metal

Base

Nut

Metal

Washer

White

Compression

Gasket

dial gauge. Then, turn the cover upside down and starting from the bottom,

Fig. C

insert the threaded end of the dial gauge up through the hole in the center of the cover until the metal base rests on the cover. While holding the dial gauge in place, position the gasket (the gasket should rest within the cover hole), metal washer, and then the nut on the threaded end of the gauge (Fig. C) and tighten with ﬁngers. If necessary, lightly tighten with a wrench.

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

11. For actual usage of the canner, follow the complete instruc-

tions beginning on page 10 for pressure canning and on page 46 for pressure cooking.

Body Lug

Apply Cooking

Oil Here

Apply Cooking Oil Here

Stop Tab

Fig. A

Sealing Ring in

Sealing Ring Groove

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. 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

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

Regular jars Wide mouth jars Regular jars Wide mouth jars

12 half-pints 8 half-pints 24 half-pints 16 half-pints

10 pints 8 pints 20 pints 16 pints

7 quarts* 7 quarts* 7 quarts 7 quarts

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

To achieve the maximum jar capacity when pressure canning, it will be necessary to double deck pint and ½ pint jars, see page 42.

For boiling water method, do not double deck 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 dial gauge for accuracy (see page 18, step 12). Also 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.

4. Place 3 quarts of boiling

water, canning rack, and jars in canner (Fig. D). To prevent

Fig. D

3-quart water line (lowest mark in canner)

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.

Fig. E

5. Hold the cover up to the light and look through the vent pipe (Fig. E) 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,

Fig. F

clean the vent pipe with a small brush or pipe cleaner (Fig. F). Also clean the vent pipe nut as shown (Fig. G).

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

mark on the body

Fig. G

handle (Fig. H). 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

Align the V mark on the cover with

the

mark on the body handle.

the cover beyond this point.

Fig. H

10 11

7. Position canner on a level burner

Fig. I

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. I). 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. 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. J). Also, as pressure builds the pointer of the gauge will move across the face. Continue heating until the pressure gauge registers the correct pressure. Adjust heat to maintain the correct pressure on the dial gauge. The pressure regulator will rock ONLY at 15 pounds of pressure.

Fig. J

UNLOCKED LOCKED

9. Processing time begins when the pressure gauge registers the correct pressure. Adjust heat to maintain correct pressure on the dial gauge. If pressure drops below desired setting, it will be necessary to bring pressure to the correct setting and begin processing countdown from the beginning for the full amount of time.

Helpful Hint: To more easily maintain pressure, it may be

beneﬁcial to reduce the heat when the dial gauge registers 1½ to 2 pounds less than the desired pressure. However, do not begin the processing countdown until correct pressure is reached.

10. At the 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.

11. 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. Do not use the dial gauge as an indicator for when pressure is completely reduced.

12. 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

Fig. K

is completely reduced and the air vent/cover lock has dropped. Always remove pressure regulator before opening the cover.

Air Vent/Cover Lock

in DOWN Position. No Pressure in Unit.

12 13

Air Vent/Cover

Lock in UP Position.

Pressure in Unit.

13. To remove cover, turn counterclockwise until cover hits stop (Fig. K). 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.

14. Lift canner cover toward you to keep steam away from you

Fig. L

when opening (Fig. L).

15. 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.

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

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. M). Using the ﬁngers of your other hand, turn the pin portion of the air vent/cover lock on the

Small Gasket

Cover

Threaded

Fig. M

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. M). 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. N).

Fig. N

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

16 17

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 11, step 6). Clean the air vent/cover lock occasionally to assure that it operates correctly (see page 15, 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 16, 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 77).

12. The dial gauge is a delicate instrument which must be handled with care. Do not submerse cover or let gauge come in contact with any liquid. The pressure dial gauge needs to be checked for accuracy prior to each canning season and if any of the following conditions exist: cover has been submerged in water or dropped, gauge glass is broken or has fallen out, parts are rusty, pointer is not in the “0” block, or if you believe the gauge may not be accurate. The gauge can usually be checked at your local county extension ofﬁce. If you are unable to have your dial gauge checked locally, carefully remove the gauge and send it to the Presto Consumer Service Department. See Service Information on page 77. An accurate gauge is necessary to help prevent food spoilage and possible food poisoning.

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

14. 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 77).

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 43.

When pressure canning at altitudes of 2,000 feet or below or boiling water canning at altitudes of 1,000 feet or below, process according to speciﬁc recipe. When canning at higher altitudes, process according to the following charts.

Altitude and Pressure Chart for Pressure Canning Fruit

Altitude Pounds of Pressure for Pints and Quarts

2,001 – 4,000 ft. 7 lbs. 4,001 – 6,000 ft. 8 lbs. 6,001 – 8,000 ft. 9 lbs.

Altitude and Pressure Chart for Pressure Canning Tomato Recipes

Altitude Pounds of Pressure for Pints and Quarts

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

Processing time is the same at all altitudes.

Altitude Chart for Boiling Water Canning Fruit and Tomato Recipes

Altitude Processing Time for Pints and Quarts

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 6 pounds pressure, pints and quarts 8 minutes. For processing above 2,000 feet altitude, see page 20 for recommended pounds of pressure.

Boiling water canning: Process pints and quarts 20 minutes. For processing above 1,000 feet altitude, see page 20 for recommended time.

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 6 pounds pressure, pints 8 minutes and quarts 10 minutes. For processing above 2,000 feet altitude, see page 20 for recommended pounds of pressure.

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

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 19). 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 6 pounds pressure, pints and quarts 10 minutes. For processing above 2,000 feet altitude, see page 20 for recommended pounds of pressure.

Boiling water canning: Process pints 20 minutes and quarts 25 minutes. For processing above 1,000 feet altitude, see page 20 for recommended time.

20 21

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 6 pounds pressure, pints and quarts 8 minutes. For processing above 2,000 feet altitude, see page 20 for recommended pounds of pressure.

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

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.

Pressure canning: Process at 6 pounds pressure, pints 8 minutes and quarts 10 minutes. For processing above 2,000 feet altitude, see page 20 for recommended pounds of pressure.

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

PEACHES

Wash fully-ripened but not soft peaches. Loosen skins by dipping peaches 1 minute in boiling water, then in cold water, and 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 19). 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 6 pounds pressure, pints and quarts 10 minutes. For processing above 2,000 feet altitude, see page 20 for recommended pounds of pressure.

Boiling water canning: Process pints 20 minutes and quarts 25 minutes. For processing above 1,000 feet altitude, see page 20 for recommended time.

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 19). 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 6 pounds pressure, pints and quarts 10 minutes. For processing above 2,000 feet altitude, see page 20 for recommended pounds of pressure.

Boiling water canning: Process pints 20 minutes and quarts 25 minutes. For processing above 1,000 feet altitude, see page 20 for recommended time.

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 syrup (see page 19). 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 6 pounds pressure, pints and quarts 10 minutes. For processing above 2,000 feet altitude, see page 20 for recommended pounds of pressure.

Boiling water canning: Process pints 20 minutes and quarts 25 minutes. For processing above 1,000 feet altitude, see page 20 for recommended time.

22 23

+ 28 hidden pages