Presto Not Found Electric Pressure Cooker User Manual


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17
CHICKEN STOCK
Place large carcass bones in stockpot, add enough water to cover bones. Cover and simmer 30 to 45 minutes or until meat can be easily
removed from bones. 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.
HOW TO CAN FOODS USING BOILING WATER METHOD
Note: Your 16-quart canner can be used as a boiling water canner for ½ pint and pint jars only. It is not tall enough to allow
adequate space for quart jars.
1. Place cooking/canning rack on bottom of canner. Fill canner halfway with water.
2. Preheat water to 140°F for raw-packed foods and to 180°F for hot-packed foods.
3. Remove overpressure plug and pressure regulator from canner cover and set aside.
4. Usejarliftertoplacelledjars,withlidsandbandsfastenedaccordingtomanufacturer’sdirections,oncooking/canningrackin
canner.
5. Check water level. Add more boiling water, if needed, so the water level is at least 1 inch above jar tops.
6. Look through the vent pipe on the canner cover to be certain it is open before placing cover on canner. To clean the vent pipe, draw
a pipe cleaner or small brush through the openings; see page 5.
7. Place cover on canner, aligning the V mark on the cover with the
V
mark on the body handle and lock securely by turning in the
directionindicatedtoclosethecover(clockwise).Cover handles must be centered over body handles. Do not force beyond this
position.
8. Turn heat to its highest setting until water boils vigorously.
9. Setatimerfortheminutesrequiredforprocessingthefoodbasedontestedcanningrecipe.
10. Lower the heat setting to maintain a gentle boil throughout processing.
11. Add more boiling water, if needed, to keep the water level above the jars.
12. When jars have been processed for the recommended time, turn off the heat and remove the canner cover.
13. Wait 5 minutes and then using jar lifter, remove jars and place them on a towel, leaving at least 1-inch spaces between jars during
cooling.
14. Allow jars to cool naturally 12 to 24 hours before checking for a seal. Do not retighten bands.
CANNING RECIPES: BOILING WATER METHOD
The following recipes are safely canned by the boiling water method. Do not pressure can these recipes because the food quality
would be unacceptable.
APPLE BUTTER
16 medium apples (about 4 pounds)
4 cups sugar
2 teaspoons cinnamon
¼ teaspoon cloves
To prepare pulp: Wash apples; remove stem and blossom ends; do not peel or core. Cut apples into small pieces. Add 2 cups water; cover;
simmer20to25minutesoruntilapplesaresoft.Pressthroughasieveorfoodmill.Measure2quartsapplepulp.
To prepare butter: Combine apple pulp, sugar, and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon.
Aspulpthickens,stirfrequentlytopreventsticking.(Iftoothick,addasmallamountofwaterorapplejuicefordesiredconsistency.)
Ladle hot butter into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes using boiling water canning method
described above. Yield: about 5 pints.
RASPBERRY JAM
2 quarts raspberries
1 package powdered pectin
⅓ cup water
1 tablespoon lemon juice
1 tablespoon grated lemon peel
6 cups sugar
Combineraspberries,pectin,water,lemonjuice,andlemonpeelinalargesaucepot.Bringtoaboiloverhighheat,stirringfrequently.
Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if
necessary. Ladle hot jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes using boiling water canning
method described on page 17. Yield: about 5 half-pints.
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