Presto Not Found Electric Pressure Cooker User Manual


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Heat sugar with water or juice until sugar is dissolved. Add fruit and cook until heated through. Pack fruit into clean Mason jars to within
½-inchoftopofjar.Coverwithhotliquidleaving½-inchheadspace.Theliquidmaybesyrup,fruitjuice,orplainwater.Forstepson
boiling water canning, refer to page 17.
When pressure canning at altitudes of 2,000 feet or below or boiling water canning at altitudes of 1,000 feet or below, process according
tospecicrecipe.Whencanningathigheraltitudes,processaccordingtothechartsbelow.
Altitude and Pressure Chart for Pressure Canning Fruit
Altitude Pounds of Pressure for Pints and Quarts
2,001–4,000ft. 7lbs.
4,001–6,000ft. 8lbs.
6,001–8,000ft. 9lbs.
Processing time is the same at all altitudes.
Altitude and Pressure Chart for Pressure Canning Tomato Recipes
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.
Altitude Chart for Boiling Water Canning Fruit and Tomato Recipes
Altitude Processing Time for Pints and Quarts
1,001–3,000ft. increaseprocessingtime5minutes
3,001–6,000ft. increaseprocessingtime10minutes
6,001–8,000ft. increaseprocessingtime15minutes
CANNING RECIPES: FRUITS AND TOMATOES
APPLES
Wash,peel,andcutapplesintopieces.Placeapplesinanascorbicacidsolution(1teaspoonascorbicacidto1gallonwater)toprevent
darkening during preparation. Drain well. Boil apples in a light syrup or water for 5 minutes. Pack hot apples in clean, hot Mason jars,
leaving½-inchheadspace.Coverappleswithhotsyruporwater,leaving½-inchheadspace.Adjustjarlids.
Pressure canning:Processat6poundspressure,pintsandquarts8minutes.Forprocessingabove2,000feetaltitude,seechartabove
for recommended pounds of pressure.
Boiling water canning:Processpintsandquarts20minutes.Forprocessingabove1,000feetaltitude,seechartaboveforrecommended
time.
APPLESAUCE
Wash,peel,andcoreapples.Ifdesired,sliceapplesintoascorbicacidsolution(1teaspoonascorbicacidto1gallonwater)toprevent
darkening.Drainwell.Placeslicesinapan.Add½cupwater.Cookuntilapplesaretender.Pressthroughfoodmillorsieve.Sweetento
taste.Reheatsaucetoboiling.Packintoclean,hotMasonjars,leaving½-inchheadspace.Adjustjarlids.
Pressure canning:Processat6poundspressure,pints8minutesandquarts10minutes.Forprocessingabove2,000feetaltitude,see
chart above for recommended pounds of pressure.
Boiling water canning:Processpints15minutesandquarts20minutes.Forprocessingabove1,000feetaltitude,seechartabovefor
recommended time.
APRICOTS
Washwell-ripened,rmapricots.Ifpeeledapricotsaredesired,dip1minuteinboilingwater,thenincoldwater,andpeel.Cutapricotsin
halfandremovepits.Placeapricotsinanascorbicacidsolution(1teaspoonascorbicacidto1gallonwater)topreventdarkeningduring
preparation.Drainwell.Heatapricotsthroughinaverylight,light,ormediumsyruporwater(seepage8).Packhotapricots,cutside
down,inclean,hotMasonjars,leaving½-inchheadspace.Coverwithboilingsyruporwater,leaving½-inchheadspace.Adjustjarlids.
Pressure canning:Processat6poundspressure,pintsandquarts10minutes.Forprocessingabove2,000feetaltitude,seechartabove
for recommended pounds of pressure.
Boiling water canning:Processpints20minutesandquarts25minutes.Forprocessingabove1,000feetaltitude,seechartabovefor
recommended time.
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