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1. THREE-PIECE PRESSURE
REGULATOR
The pressure regulator controls and
maintains the correct pressure in the
canner. The correct pressure is obtained
when the pressure regulator begins a
gentle rocking motion.
2. VENT PIPE
The pressure regulator fits over the vent
pipe and allows excess pressure to be
released.
3. AIR VENT/COVER LOCK
The air vent/cover lock automatically
“vents” or exhausts air from the canner
and acts as a visual indication of pressure
in the canner. The small gasket must be
in place for the air vent/cover lock to seal
completely.
4. LOCKING BRACKET
The locking bracket on the inside of
the canner body engages with the air
vent/cover lock to prevent the cover from
being opened when there is pressure in
the unit.
6. SEALING RING
The sealing ring fits into the canner cover
and forms a pressure-tight seal between
the cover and body during canning and
cooking.
7. OVERPRESSURE PLUG
The overpressure plug is located in the
canner cover. It will automatically pop
out and release steam in case the vent pipe
becomes blocked and/or clogged and pres-
sure cannot be released normally through
the vent pipe.
8. CANNING-COOKING RACK
The canning-cooking rack is placed in the
bottom of the canner to hold jars off the
bottom of the unit while canning. When
cooking, the rack is used for steaming
foods. It can also be used to hold foods
such as vegetables out of the cooking liquid
which allows several foods to be cooked
at the same time without an intermingling
of flavors. When it is desirable to blend
flavors, do not use the canning-cooking
rack. The canning-cooking rack must
always be used when canning.
REPLACEMENT PARTS
PRESTO
Canner parts are available at most hardware stores or see parts information on page 35.
When ordering parts, please specify the seven digit model number found stamped on the side of the canner body.
GeTTinG aCquainTed
Your canner is a special, large capacity pressure vessel designed for home canning a wide variety of fruits, vegetables, meats,
and poultry. The canner may also be used to fast cook many of your favorite foods in larger quantities than can be prepared in a
conventional size pressure cooker.
The canner uses pressure to achieve the high temperatures required for safely processing foods while canning. The United States
Department of Agriculture recommends the pressure canner as the only safe method for canning low-acid foods—vegetables,
meats, and poultry.
The canner will also cook many foods in one-third to one-tenth the time required by conventional methods. Pressure cooking
preserves flavor and nutrients and tenderizes tougher cuts of meat.
It is necessary to follow a few special rules in using and caring for your Pressure Canner. Become familiar with the various parts
as shown in the diagram below and read the “How To Use” sections beginning on Pages 4, 6, 18, and 20, before using for the first
time.
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