Presto Not Found Electric Pressure Cooker User Manual


  Open as PDF
of 32
 
13
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11poundspressure–Pints25minutesandQuarts30minutes.Forprocessingabove2,000feetaltitude,seechartonpage11
for recommended pounds of pressure.
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11poundspressure–Pints55minutesandQuarts85minutes.Forprocessingabove2,000feetaltitude,seechartonpage11
for recommended pounds of pressure.
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 loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with fresh boiling water, leaving 1-inch headspace. Adjust jar lids.
Processat11poundspressure–Pints70minutesandQuarts90minutes.Forprocessingabove2,000feetaltitude,seechartonpage11
for recommended pounds of pressure.
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⅛teaspoonofascorbicacidperpint.Coverwithboilingwater,
leaving 1-inch headspace. Adjust jar lids.
Processat11poundspressure–HalfpintsandPints45minutes.Forprocessingabove2,000feetaltitude,seechartonpage11for
recommended pounds of pressure.
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11poundspressure–Pints25minutesandQuarts40minutes.Forprocessingabove2,000feetaltitude,seechartonpage11
for recommended pounds of pressure.
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11poundspressure–PintsandQuarts40minutes.Forprocessingabove2,000feetaltitude,seechartonpage11forrecom-
mended pounds of pressure.
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°F 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.
 previous next