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plug is ever forced out of its cover opening due to excess pressure while cooking or canning, it is important to call the Test Kitchen at
1-800-368-2194. Do not attempt to use the released overpressure plug.
The canning-cooking rack can be used to hold foods above the liquid level. This will allow cooking several different foods
at the same time without an intermingling of flavors. When a natural blending of flavors is desired, do not use the can-
ning-cooking rack. When cooking two or more foods at the same time, choose those which require the same length of
cooking time. The length of cooking time for a specific food varies greatly with the thickness of the food. For example,
a ½-inch thick slice of potato will be done in 3 minutes whereas a ¾-inch thick slice of potato will be done in 5 minutes. For foods which
do not require the same cooking time, the canner may be quick cooled when there is just enough cooking time left for the food requiring
the shorter cooking time. When the pressure is completely reduced, the cover may be opened and the food added. Then, again place the
cover on the canner and proceed with cooking.
Questions?
For answers to any questions regarding recipes or timetables, call or write: Test Kitchen, National Presto Industries, Inc., 3925
North Hastings Way, Eau Claire, Wisconsin 54703-3703, phone 1-800-368-2194. You may also contact us at our website
www.gopresto.com. When writing, please include a phone number and a time when you can be reached during weekdays if possible.
Inquiries will be answered promptly by letter, telephone, or email.
How To PRessuRe CooK foods
To assure the very best results every time, carefully follow these step-by-step instructions for pressure cooking. You may find it helpful
to refer back to the diagrams on page 3.
1. Prepare ingredients according to the directions in the pressure cooking recipe you have selected. Pour liquid into the canner body, as
specified 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 22 for
guidance on when to use).
3. IMPORTANT: Look through the vent pipe to make certain that it is clear before closing the cover.
See safety information on page 21.
4. 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 (clockwise). Cover handles must be
centered directly over body handles. Do not force beyond this position. If the cover is difficult 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).
5. Place the complete three-piece pressure regulator on vent pipe. Heat canner until the pressure
regulator begins to rock. A relatively high heat setting is necessary for most range burners.
Cooking time begins when the pressure regulator begins to rock gently. Gradually lower
the heat as necessary to maintain a slow, steady rocking motion. If the pressure regulator
is allowed to rock vigorously, excess steam will escape. Therefore, too much liquid will
evaporate and food may scorch. Never leave your pressure canner unattended at high heat
settings. It could boil dry and overheat excessively causing possible warping.
6. Cook for the length of time specified in recipe. When cooking time is completed, turn off gas burner or remove canner from electric
burner. Lift pressure canner to remove it from burner. Sliding cookware can leave scratches on stovetop. Reduce pressure
according to recipe.
7A. When recipe states “let pressure drop of its own accord”, set the canner aside to cool. Pressure is completely reduced when the air
vent/cover lock and overpressure plug have dropped and no steam escapes when the pressure regulator is tilted.
7B. When recipe states “cool canner at once”, the canner must be cooled immediately under a water faucet or by pouring water over
it. Note: Do not set hot canner in a molded sink as it could damage the sink.
When the air vent/cover lock and overpressure plug have dropped and no steam escapes when the regulator is tilted, pressure is
completely reduced.
7C. Or, cool at once by placing the canner in a pan of cold water until the air vent/cover lock and overpressure plug have dropped and
no steam escapes when the regulator is tilted. Do not use the pressure dial gauge as an indicator of when pressure is completely
reduced.
Align the V mark on the cover with the
V
mark on the body handle.