Presto Not Found Electric Pressure Cooker User Manual


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16
PRESSURE CANNING FISH AND SEAFOOD
Pressure canning is the only safe method for canning sh and seafood.
Onlyfreshshshouldbecannedandtheseshouldbebledandthoroughlycleanedofallvisceraandmembraneswhencaught,orassoon
aspossible.Canningshouldberestrictedtoprovenvarietieswhereitisdenitelyknownthataproductofgoodqualitymaybeobtained.
Followstep-by-stepdirectionsbeginningonpage5forcanningprocedure.Processshandseafoodaccordingtothefollowingrecipes.
CANNING RECIPES: FISH AND SEAFOOD
CLAMS — WHOLE OR MINCED
Keep clams on ice until ready to can. Scrub shells thoroughly and rinse. Steam 5 minutes and open. Remove clam meat. Collect and save
clamjuice.Washclammeatinsaltedwaterusing1teaspoonofsaltforeachquartofwater.Rinse.Inasaucepan,coverclammeatwith
boilingwatercontaining2tablespoonsoflemonjuiceor½teaspoonofcitricacidpergallon.Boil2minutesanddrain.Tomakeminced
clams, grind clams with a meat grinder or food processor. Fill jars loosely with pieces, leaving 1-inch headspace and add hot clam juice
and boiling water if needed, leaving 1-inch headspace. Adjust jar lids.
Processat11poundspressure–Halfpints60minutesandPints70minutes.Forprocessingabove2,000feetaltitude,seechartofpage
14 for recommended pounds of pressure.
CRAB
Keep live crabs on ice until ready to can. Wash crabs thoroughly. Place crabs in water containing ¼ cup lemon juice and 2 tablespoons
of salt per gallon. Simmer 20 minutes. Cool in cold water and drain. Remove back shell and then remove meat from body and claws.
Soak meat 2 minutes in cold water containing 2 cups lemon juice or 4 cups of white vinegar and 2 tablespoons of salt per gallon. Drain
andremoveexcessmoisture.Packlooselyintoclean,hotMasonjars,leaving1-inchheadspace.Add½teaspooncitricacidor2table-
spoons lemon juice to each half-pint jar; 1 teaspoon citric acid or 4 tablespoons lemon juice per pint jar. Add hot water, leaving 1-inch
headspace. Adjust jar lids.
Processat11poundspressure–Halfpints70minutesandPints80minutes.Forprocessingabove2,000feetaltitude,seechartofpage
14 for recommended pounds of pressure.
FISH — GENERAL METHOD
Forallshexcepttuna.Cleanshthoroughly;letlargeshorleavesmallpanshwhole.Cutintocontainerlengthpieces.Packwith
skinsideofshtotheoutsideoftheMasonjar,leaving1-inchheadspace.DONOTADDLIQUIDS.Adjustjarlids.
Processat11poundspressure–Pints100minutes.Forprocessingabove2,000feetaltitude,seepage14forrecommendedpoundsof
pressure.
TUNA
Cleanshthoroughly.Placeshbellysidedownonarack,inthebottomofalargebakingpan.Precookshat350°F for 1 hour. Re-
frigeratecookedshovernighttormthemeat.Removeskinandbackbone.Cutmeatinpieces1inchshorterthanMasonjarsandpack
solidly. Fill jars with hot cooking oil or boiling water, leaving 1-inch headspace. Adjust jar lids.
Processat11poundspressure–HalfpintsandPints100minutes.Forprocessingabove2,000feetaltitude,seechartofpage14for
recommended pounds of pressure.
PRESSURE CANNING SOUPS
Pressure canning is the only safe method for canning soups.
Souporsoupstockisquicklyandeasilycanned.Soupshouldalwaysbecookedreadyforserving,thenpouredintoclean,hotMason
jars,leaving1-inchheadspace.Generally,vegetablesoupsaremoresatisfactoryifthestockandvegetablemixtureiscannedseparately
and combined at the time of serving.
Follow step-by-step directions beginning on page 5 for canning procedure. Process soups according to the following recipes.
CANNING RECIPES: SOUP
BEEF STOCK
Saworcrackfreshtrimmedbeefbonestoenhanceextractionofavor.Rinsebonesandplaceinalargekettle,coverboneswithwaterand
simmer 3 to 4 hours. Remove bones. Cool broth; skim off and discard fat. Remove bits of meat from bones and add to broth, if desired.
Reheat broth to boiling. Fill jars, 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page14for
recommended pounds of pressure.
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