User manual PRESTO SALAD SHOOTER

[. . . ] Always check the air vent/cover lock to be sure it moves freely before use. Do not fill pressure canner over 2/3 full when using for pressure cooking. For soup, rice, and dried vegetables which expand during cooking, do not fill canner over 1/2 full. Overfilling may cause a risk of clogging the vent pipe and developing excess pressure. [. . . ] Altitude chart for canning meat, poultry, fish, seafood, and soup Altitude 2, 001 ­ 4, 000 ft. 14 lbs. Processing time is the same at all altitudes. CANNING RECIPES: MEAT CUT-UP MEAT (strips, cubes, or chunks) Bear, Beef, Pork, Lamb, Veal, and Venison Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart of water. Pack hot meat loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover meat with boiling broth, water, or tomato juice (especially with wild game) leaving 1-inch headspace. Process at 11 pounds pressure ­ Pints 75 minutes and Quarts 90 minutes. For processing above 2, 000 feet altitude, see the chart above for recommended pounds of pressure. 15 GROUND MEAT Bear, Beef, Pork, Lamb, Veal, and Venison With venison add one part high quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Shape meat into patties or balls or cut cased sausage into 3-to 4-inch links. Process at 11 pounds pressure ­ Pints 75 minutes and Quarts 90 minutes. For processing above 2, 000 feet altitude, see page 15 for recommended pounds of pressure. PRessuRe CanninG PoulTRY Pressure canning is the only safe method for canning poultry. Place crabs in water containing ¼ cup lemon juice and 2 tablespoons of salt per gallon. Soak meat 2 minutes in cold water containing 2 cups lemon juice or 4 cups of white vinegar and 2 tablespoons of salt per gallon. Add ½ teaspoon citric acid or 2 tablespoons lemon juice to each half-pint jar; 1 teaspoon citric acid or 4 tablespoons lemon juice per pint jar. Process at 11 pounds pressure ­ Half pints 70 minutes and Pints 80 minutes. For processing above 2, 000 feet altitude, see page 15 for recommended pounds of pressure. Clean fish thoroughly; filet large fish or leave small pan fish whole. Pack with skin side of fish to the outside of the Mason jar, leaving 1-inch headspace. For processing above 2, 000 feet altitude, see page 15 for recommended pounds of pressure. Place fish belly side down on a rack, in the bottom of a large baking pan. Fill jars with hot cooking oil or boiling water, leaving 1-inch headspace. For processing above 2, 000 feet altitude, see page 15 for recommended pounds of pressure. 17 PRessuRe CanninG souPs Pressure canning is the only safe method for canning soups. [. . . ] WHITE FRUIT CAKE 1¼ 2 /3 2 /3 ½ ¾ 2 /3 1 ½ 1½ ½ cups canned pineapple tidbits cup chopped citron cup shredded lemon peel cup chopped candied cherries cup chopped dates cup shredded orange peel cup chopped dried apricots cup chopped figs cups white raisins cup shredded coconut 2 ½ 1 1 5 1½ 1 1½ ¼ 3 cups chopped walnuts cup flour cup shortening cup sugar eggs cups flour teaspoon salt teaspoons baking powder cup pineapple juice quarts water Drain pineapple, saving juice. Place pressure regulator on vent pipe and COOK 60 MINUTES at 10 pounds pressure. Let pressure drop of its own accord. 35 ReCiPe index PRESSURE CANNING RECIPES FRUITS AND TOMATOES . 24 24 24 25 24 24 25 25 25 25 25 25 25 26 26 25 26 MEAT RECIPES (Cont. ) Veal Recipes . [. . . ]