Presto Not Found Electric Pressure Cooker User Manual


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15
CANNING RECIPES: MEAT
CUT-UP MEAT (strips, cubes, or chunks)
Bear, Beef, Pork, Lamb, Veal, and Venison
Removeexcessfat.Soakstrong-avoredwildmeatsfor1hourinbrinewatercontaining1tablespoonofsaltperquartofwater.Rinse.
Remove large bones and cut into desired pieces.
Raw Pack: Fill jars with raw meat pieces, leaving 1-inch headspace. DO NOT ADD LIQUID. Adjust jar lids.
Hot Pack: Precook meat until rare by broiling, boiling, or frying. Pack hot meat loosely in clean, hot Mason jars, leaving 1-inch
headspace.Covermeatwithboilingbroth,water,ortomatojuice(especiallywithwildgame)leaving1-inchheadspace.
Adjust jar lids.
Processat11poundspressure–Pints75minutesandQuarts90minutes.Forprocessingabove2,000feetaltitude,seechartofpage14
for recommended pounds of pressure.
GROUND MEAT
Bear, Beef, Pork, Lamb, Veal, and Venison
Withvenisonaddoneparthighqualityporkfattothreeorfourpartsvenisonbeforegrinding.Usefreshlymadesausage,seasonedwith
saltandcayennepepper(sagemaycauseabitteroff-avor).Add1teaspoonsalttoeachpoundofgroundmeatifdesired.Mixwell.
Shape meat into patties or balls or cut cased sausage into 3- to 4-inch links. Cook until lightly browned. Ground meat may be sautéed
withoutshaping.Removeexcessfat.Filljarswithpieces,leaving1-inchheadspace.Covermeatwithboilingbrothorwater,leaving
1-inch headspace. Adjust jar lids.
Processat11poundspressure–Pints75minutesandQuarts90minutes.Forprocessingabove2,000feetaltitude,seechartofpage14
for recommended pounds of pressure.
PRESSURE CANNING POULTRY
Pressure canning is the only safe method for canning poultry.
Cut poultry into convenient pieces for packing and precook until medium done or until pieces, when cut, show almost no pink color at
the bone.
Precookbyboilinginwaterorinaconcentratedbrothformoreavor.Makebrothfrombonesandbonypieces,neck,back,andwing
tips. Pack hot meat in clean, hot Mason jars, leaving 1-inch headspace. Do not pack food tightly.
Poultry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jar.Use½teaspoonsalttoeachpint,1teaspoontoeachquart.
Follow step-by-step directions beginning on page 5 for canning procedure. Process poultry according to the following recipes.
CANNING RECIPES: POULTRY
CUT-UP POULTRY
Cut poultry into serving size pieces. If desired, remove bone. Boil, steam, or bake poultry slowly to medium done. Poultry is medium
done when pink color in center is almost gone. Pack hot poultry loosely in clean, hot Mason jars, leaving 1¼-inches headspace. Cover
poultry with boiling broth or water, leaving 1¼-inches headspace. Adjust jar lids.
Process at 11 pounds pressure With Bone Without Bone
Pints 65 minutes 75 minutes
Quarts 75 minutes 90 minutes
For processing above 2,000 feet altitude, see chart of page 14 for recommended pounds of pressure.
RABBIT
Soakdressedrabbits1hourinwatercontaining1tablespoonofsaltperquart.Rinseandremoveexcessfat.Cutintoservingsizepieces.
Boil, steam, or bake to medium done. Rabbit is medium done when pink color in center is almost gone. Pack hot rabbit loosely in clean,
hot Mason jars, leaving 1¼-inches headspace. Cover rabbit with boiling broth or water leaving 1¼-inches headspace. Adjust jar lids.
Process at 11 pounds pressure With Bone Without Bone
Pints 65 minutes 75 minutes
Quarts 75 minutes 90 minutes
For processing above 2,000 feet altitude, see chart of page 14 for recommended pounds of pressure.
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