Presto Not Found Electric Pressure Cooker User Manual


  Open as PDF
of 32
 
14
HotPack: Smallpeppersmaybeleftwhole.Largepeppersmaybequartered.Packpeppers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ofpressure–Pints35minutes.Forprocessingabove2,000feetaltitude,seechartonpage11forrecommended
pounds of pressure.
POTATOES — SWEET
Washsweetpotatoes.Boilorsteamjustuntilpartiallysoft(15to20minutes).Removeskinsandcutintopieces.CAUTION:Donot
mash or puree potatoes. Pack hot sweet potatoes 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65minutesandQuarts90minutes.Forprocessingabove2,000feetaltitude,seechartonpage11for
recommended pounds of pressure.
POTATOES — WHITE
Wash,scrape,andrinsenewpotatoes1to2½inchesindiameter.Ifdesired,cutinto½-inchcubes.Placeinascorbicacidsolution
(1teaspoonascorbicacidto1gallonwater)topreventdarkening.Drain.Coverpotatoeswithhotwater;bringtoaboilandboilwhole
potatoes for 10 minutes, cubes for 2 minutes. Pack hot potatoes 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35minutesandQuarts40minutes.Forprocessingabove2,000feetaltitude,seechartonpage11
for recommended pounds of pressure.
PUMPKIN AND WINTER SQUASH
Washandremoveseeds.Cutinto1-inchslicesandpeel.Cuteshinto1-inchcubes.Boil2minutesinwater.CAUTION:Donotmash
orpuree.Packhotsquashcubes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90minutes.Forprocessingabove2,000feetaltitude,seechartonpage11
for recommended pounds of pressure.
PRESSURE CANNING MEAT
Pressure canning is the only safe method for canning meat.
All meat should be handled carefully to avoid contamination from the time of slaughtering until the products are canned. Animals should
be correctly slaughtered, canned promptly or kept under refrigeration until processed. If you slaughter your own meat, contact your local
county agricultural agent for complete information on slaughtering, chilling, and aging the meat.
Keep meat as cool as possible during preparation for canning, handle rapidly and process meat as soon as it is packed. Most meats need
only be wiped with a damp cloth. Use lean meat for canning; remove most of the fat. Cut off gristle and remove large bones. Cut into
pieces convenient for canning.
To prepare broth, place bony pieces in saucepan and cover with cold water. Simmer until meat is tender. Discard fat. Add boiling broth
to jars packed with precooked meat and poultry.
Meatshouldnotbebrownedwithournorshouldourbeusedinthebrothtomakegravyforpouringoverthepackedmeat.Packhot
meat loosely, leaving 1-inch headspace in Mason jars.
Meatsmaybeprocessedwithorwithoutsalt.Ifsaltisdesired,useonlycanningsalt.Tablesaltcontainsallerwhichmaycausecloudiness
inbottomofjar.Use½teaspoonsalttoeachpint,1teaspoontoeachquart.Moreorlesssaltmaybeaddedtosuitindividualtaste.
Follow step-by-step directions beginning on page 5 for canning procedure. Process meats according to the recipes starting on page 15.
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 Meat, Poultry, Fish, Seafood, and Soup
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.
 previous next