Presto Not Found Electric Pressure Cooker User Manual


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Whenpressurecanningataltitudesof2,000feetorbelow,processaccordingtospecicrecipe.Whencanningathigheraltitudes,process
according to the following chart.
Altitude and Pressure Chart for Canning Vegetables
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.
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11poundspressure–Pints30minutesandQuarts40minutes.Forprocessingabove2,000feetaltitude,seechartabovefor
recommended pounds of pressure.
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11poundsofpressure–Pints75minutesandQuarts90minutes.Forprocessingabove2,000feetaltitude,seechartabove
for recommended pounds of pressure.
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11poundspressure–Pints40minutesandQuarts50minutes.Forprocessingabove2,000feetaltitude,seechartabovefor
recommended pounds of pressure.
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11poundspressure–Pints20minutesandQuarts25minutes.Forprocessingabove2,000feetaltitude,seechartabovefor
recommended pounds of pressure.
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head-
space. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.
Processat11poundspressure–Pints30minutesandQuarts35minutes.Forprocessingabove2,000feetaltitude,seechartabovefor
recommended pounds of pressure.
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