Presto Not Found Electric Pressure Cooker User Manual


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11
TOMATOES—WHOLE OR HALVED
(packed raw without added liquid)
Washmedium,smooth,rm,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llwithjuice.Leave½-inchheadspace.Adjustjarlids.
Pressure canning:Processat11poundspressure,pintsandquarts25minutes.Forprocessingabove2,000feetaltitude,seepage9for
recommended pounds of pressure.
Boiling water canning:Processpintsandquarts85minutes.Forprocessingabove1,000feetaltitude,seepage9forrecommendedtime.
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
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11poundspressure,pintsandquarts15minutes.Forprocessingabove2,000feetaltitude,seepage9for
recommended pounds of pressure.
Boiling water canning:Processpints35minutesandquarts40minutes.Forprocessingabove1,000feetaltitude,seepage9for
recommended time.
TOMATO SAUCE
Prepareandpressasformakingtomatojuice(seerecipeabove).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11poundspressure,pintsandquarts15minutes.Forprocessingabove2,000feetaltitude,seepage9for
recommended pounds of pressure.
Boiling water canning:Processpints35minutesandquarts40minutes.Forprocessingabove1,000feetaltitude,seepage9for
recommended time.
SALSA
Process salsa using the boiling water method. Refer to page 18 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avor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llerwhichmaycausecloudi-
ness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5forcanningprocedure.Processspecicvegetablesaccordingtotherecipesstarting
onthenextpage.
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