Presto Not Found Electric Pressure Cooker User Manual


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18
BREAD AND BUTTER PICKLES
4 pounds 4- to 6-inch cucumbers, cut into
slices
2 pounds onions, thinly sliced (about 8
small)
⅓ cup canning salt
2 cups sugar
2 tablespoons mustard seed
2 teaspoons turmeric
2 teaspoons celery seed
1 teaspoon ginger
1 teaspoon peppercorns
3 cups vinegar, 5% acidity
Combinecucumberandonionslicesinalargebowl.Layervegetableswithsalt;coverwithicecubes.Letstand1½hours.Drain;rinse.
Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot
picklesandliquidintohotjars,leaving¼-inchheadspace.Removeairbubbles.Adjusttwo-piececaps.Process10minutesusingboiling
water canning method described on page 17. Yield: about 7 pints.
Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and develop a satisfactory avor.
DILL PICKLES
8 pounds 4- to 6-inch cucumbers, cut
lengthwise into halves
¾ cup sugar
½ cup canning salt
1 quart vinegar, 5% acidity
1 quart water
3 tablespoons mixed pickling spices
Green or dry dill (1 head per jar)
Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large saucepot. Tie spices in a spice bag; add spice bag to vinegar
mixture;simmer15minutes.Packcucumbersintohotjars,leaving¼-inchheadspace;putoneheadofdillineachjar.Ladlehotliquid
over cucumbers, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 15 minutes using boiling water
canning method described on page 17. Yield: about 7 pints.
Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and develop a satisfactory avor.
ZESTY SALSA
10 cups chopped, seeded, peeled, cored
tomatoes (about 6 pounds)
5 cups chopped and seeded long green
peppers (about 2 pounds)
5 cups chopped onions (about 1½ pounds)
2½ cups chopped and seeded hot
peppers (about 1 pound)
1¼ cups cider vinegar
3 cloves garlic, minced
2 tablespoons cilantro, minced
1 tablespoon salt
1 teaspoon hot pepper sauce (optional)
Combineallingredientsinalargesaucepot,addinghotpeppersauce,ifdesired.Bringmixturetoaboil.Reduceheatandsimmer10
minutes. Ladle hot salsa into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 15 minutes using boiling water canning
method described on page 17. Yield: about 6 pints.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
For boiling water canning information for fruits and tomatoes, refer to pages 8-9.
For additional information and recipes, consult the Ball Blue Book or visit www.freshpreserving.com.
Recipes provided by Jarden Home Brands, marketers of Ball
®
Fresh Preserving Products.
HOW TO PRESSURE COOK FOODS
IN YOUR PRESSURE CANNER
Toassuretheverybestresultseverytime,carefullyfollowthesestep-by-stepinstructionsforpressurecooking.Youmayndithelpful
to refer back to the diagrams on page 5.
1. Prepareingredientsaccordingtothedirectionsinthepressurecookingrecipeyouhaveselected.Pourliquidintothecannerbody,
asspeciedintherecipeortimetable.Thisliquidisusuallywater.However,somerecipeswillcallforotherliquids,suchaswine.
2. Placethecookingrackintothecanner,ifcalledforintherecipe(seeHelpfulHintsonpage20forguidanceonwhentouse).
3. IMPORTANT:Lookthroughtheventpipetomakecertainthatitisclear(Fig.O)beforeclosingthecover.Seesafetyinformation
on page 19.
4. Place cover on canner, aligning the V mark on the cover with the
V
markonthebodyhandle(Fig.P)andlocksecurelybyturning
inthedirectionindicatedtoclose(clockwise).Cover handles must be centered directly over body handles. Do not force beyond
this position. Ifthecoverisdifculttolockatthispoint,itisduetoexpansionofthecannerfromheating.Ifthisoccurs,remove
cover and allow the canner to cool slightly. Do not replace canner on burner until cover is in its fully closed position (cover handles
directlyabovebodyhandles).
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