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41
If preferred, fruit, except apples, cranberries, figs, and strawberries may be packed raw into containers and covered with boiling
hot syrup. When this is done, processing time need not be increased. When fruit is packed cold, it shrinks during processing, and
the container is less full than when fruit is preheated in boiling syrup before packing.
Pack tomatoes into clean jars to within
1
⁄
2
inch of top of jar, press down to release juice and fill spaces. Add 1 tablespoon lemon
juice per pint. Add
1
⁄
2
teaspoon canning salt to each pint jar (
1
⁄
2
teaspoon salt to each one-half pint) if desired. See “HOW TO PRES-
SURE CAN FOODS” on page 41. Also see “PROCESSING TIME CHART” on page 41.
HOW TO PRESSURE CAN FOODS
1. Place 5 cups boiling water in Cooker-Canner for processing. To prevent water stains on jars, add 1 tablespoon white vinegar
to water in Cooker-Canner.
2. Place steamer basket in Cooker-Canner.
3. Adjust caps on jars according to closure manufacturer’s instructions.
4. Place jars in steamer basket in Cooker-Canner.
5. Close the cover following step 5 on page 4.
6. Exhaust air from the Cooker-Canner and jars by adjusting heat to a relatively high heat setting to obtain a free flow of steam
from the vent pipe. Reduce heat to maintain a moderate steam flow. Allow steam to flow for 5 minutes.
7. Place pressure regulator/steam release valve on vent pipe with lever aligned with pressure arrow. Continue heating until you
hear and/or see a steady flow of steam escaping from the pressure regulator. Processing time begins when this occurs.
8. Lower the heat to maintain a very slow, steady flow of steam escaping from the pressure regulator and process foods according
to the chart below.
9. At the end of processing time, turn the burner to OFF and remove Cooker-Canner from burner. Let pressure drop of its own
accord.
10. Remove pressure regulator and let Cooker-Canner cool for 10 minutes. Open cover and remove jars.
PROCESSING TIME CHART
Processing times at 15 pounds pressure, as given in this chart, apply only to altitudes up to 3,000 feet. Do not use this pressure
cooker and canner for canning at altitudes above 3,000 feet. Processing times are for
1
⁄
2
pint and pint jars.
Fruit & Vegetables Minutes
Fruits . . . . . . . . . . . . . . . . . . . . . 0
Asparagus . . . . . . . . . . . . . . . . . 25
Beans, lima . . . . . . . . . . . . . . . . 40
Beans, snap . . . . . . . . . . . . . . . . 25
Beets, whole or sliced . . . . . . . . 25
Carrots . . . . . . . . . . . . . . . . . . . . 25
Corn, whole kernel . . . . . . . . . . . 60
Greens, all kinds . . . . . . . . . . . . . 45
Mushrooms . . . . . . . . . . . . . . . . 30
Okra . . . . . . . . . . . . . . . . . . . . . . 25
Okra & Tomatoes . . . . . . . . . . . . 25
Peas, green . . . . . . . . . . . . . . . . . 40
Peas, black-eyed . . . . . . . . . . . . 40
Potatoes, new-whole . . . . . . . . . 30
Squash, cubed . . . . . . . . . . . . . . 30
Sweet potatoes . . . . . . . . . . . . . . 60
Tomatoes . . . . . . . . . . . . . . . . . . 0
Meat & Seafood Minutes
Beef . . . . . . . . . . . . . . . . . . . . . . 60
Pork . . . . . . . . . . . . . . . . . . . . . . 60
Lamb . . . . . . . . . . . . . . . . . . . . . 60
Veal . . . . . . . . . . . . . . . . . . . . . . 60
Poultry (with bone) . . . . . . . . . . 40
Game meat . . . . . . . . . . . . . . . . 60
Game fowl (with bone) . . . . . . . 40
Clams (Littleneck) . . . . . . . . . . . 35
Crab meat . . . . . . . . . . . . . . . . . 35
Fish . . . . . . . . . . . . . . . . . . . . . . 90
Lobster* . . . . . . . . . . . . . . . . . . . 45
Salmon . . . . . . . . . . . . . . . . . . . . 90
Shrimp . . . . . . . . . . . . . . . . . . . . 30
*Use only
1
⁄2 pint Mason jars.