User manual PRESTO PRESSURE CANNER

[. . . ] Pressure Canner and Cooker Visit us on the web at www. GoPresto. com Instructions and Recipes Table of ConTenTs ©2006 by National Presto Industries, Inc. Important Safeguards . . 1 2 2 4 4 5 6 7 8 12 15 16 17 18 18 19 21 21 22 23 24 28 31 33 34 36 37 37 This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers. IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following: 1. Hold cover up to light and look through vent pipe to be certain it is clear. [. . . ] Precook by boiling in water or in a concentrated broth for more flavor. Table salt contains a filler which may cause cloudiness in bottom of jar. Follow step-by-step directions beginning on page 6 for canning procedure. Process poultry according to the following recipes. CANNING RECIPES: POULTRY CUT-UP POULTRY Cut poultry into serving size pieces. Pack hot poultry loosely in clean, hot Mason jars, leaving 1¼-inch headspace. Cover poultry with boiling broth or water, leaving 1¼-inch headspace. Process at 11 pounds pressure Pints Quarts With Bone 65 minutes 75 minutes Without Bone 75 minutes 90 minutes For processing above 2, 000 feet altitude, see page 15 for recommended pounds of pressure. RABBIT Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart. Pack hot rabbit loosely in clean, hot Mason jars, leaving 1¼ inch headspace. Cover rabbit with boiling broth or water leaving 1¼ inch headspace. Process at 11 pounds pressure Pints Quarts With Bone 65 minutes 75 minutes Without Bone 75 minutes 90 minutes For processing above 2, 000 feet altitude, see page 15 for recommended pounds of pressure. 16 PRessuRe CanninG fisH and seafood Pressure canning is the only safe method for canning fish and seafood. Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as soon as possible. Canning should be restricted to proven varieties where it is definitely known that a product of good quality may be obtained. Follow step-by-step directions beginning on page 6 for canning procedure. Process fish and seafood according to the following recipes. CANNING RECIPES: FISH AND SEAFOOD CLAMS--WHOLE OR MINCED Keep clams on ice until ready to can. Wash clam meat in salted water using 1 teaspoon of salt for each quart of water. In a saucepan, cover clam meat with boiling water containing 2 tablespoons of lemon juice or ½ teaspoon of citric acid per gallon. To make minced clams, grind clams with a meat grinder or food processor. Fill jars loosely with pieces leaving 1-inch headspace and add hot clam juice and boiling water if needed, leaving 1-inch headspace. Process at 11 pounds pressure ­ Half pints 60 minutes and Pints 70 minutes. For processing above 2, 000 feet altitude, see page 15 for recommended pounds of pressure. Place crabs in water containing ¼ cup lemon juice and 2 tablespoons of salt per gallon. [. . . ] 27 27 27 27 27 28 28 29 30 29 30 30 31 30 28 30 29 29 31 28 29 POULTRY RECIPES . 31 31 32 32 32 32 33 32 33 34 33 34 33 33 34 35 34 35 34 35 35 35 Lamb Recipes . 26 36 seRViCe and PaRTs infoRMaTion If you have any questions regarding the operation of your Presto cooker or need parts for your cooker, contact us by any of these methods: · Call 1-800-877-0441 weekdays 8:00 AM to 4:30 PM (Central Time) · Email us at our website www. GoPresto. com · Write: NATIONAL PRESTO INDUSTRIES, INC. Hastings Way, Eau Claire, WI 54703-3703 Inquiries will be answered promptly by telephone, letter, or email. [. . . ]