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Is it the best the market has to offer for your money? Our thoughts inside. April 23, National Presto Industries qt. Pressure Canner. Visit us on the web at www. Table of Contents. Previous Page. Next Page. The following Important Safeguards are recommended by most portable appliance manufacturers.
Page 3: Getting Acquainted When normal operating pressure is reached, the pressure regulator will begin to rock. Gradually lower the heat as necessary to maintain the pressure. If the pressure regulator is allowed to rock vigorously, excess steam will escape, liquid will be evaporated, and food may scorch. When ordering parts, please specify the seven digit model number 6. Remove the sealing ring by simply pulling it from the sealing Base Compression the threaded end of the Many times odors that cannot be detected in the cold product will The United States Department of Agriculture recommends the become evident by this method.
If, after boiling, food does not pressure canner as being the only safe method for canning low smell or look right, discard it without tasting. Place 3 quarts of boiling Fig. Page 8 7. Position canner on a level burner 9. Processing time begins when the pressure gauge registers Fig. I and range only. Use on a tilted the correct pressure. Adjust heat to maintain correct pressure burner or range may interfere on the dial gauge. Page 9: Care And Maintenance beyond the body handles.
Sticking may indicate that there is still pressure inside the canner. Add 1 teaspoon salt to each pound of ground meat if desired. Mix well. Shape meat into patties or balls or cut cased sausage into 3-to 4-inch links. 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.
Soup or soup stock is quickly and easily canned. Soup should always be cooked ready for serving, then poured into clean, hot Mason jars, leaving 1-inch headspace. Generally, vegetable soups are more satisfactory if the stock and vegetable mixture is canned separately and combined at the time of serving.
Although it is not necessary to use a rack between layers of jars, if you wish to do so, a rack can be ordered from the Presto Consumer Service Department. See page 37 for address. Do not pressure can these recipes because the food quality would be unacceptable. For answers to any questions regarding recipes or timetables, call or write: Test Kitchen, National Presto Industries, Inc.
Page Important Safety Information 3. See safety information on page Place cover on canner, aligning the V mark on the cover with the mark on the body handle and lock securely by turning in the direction indicated to close clockwise.
Inquiries will be The most important step is to sear meat to a crispy brown on all sides to seal in natural juices. Meat recipes are cooked at 15 pounds pressure. Cooking time depends on the amount and distribution of fat and bone, toughness, size and thickness of cut, grade and cut of meat, and the manner in which the meat fits into the canner. Heat canner, add oil, and brown meat on both sides. Add remaining ingredi- ents.
Top each chop with a lemon slice. Add onion, salt, and pepper. Combine catsup and water; Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast in canner. Add bay leaves and water. Then experiment with entrees of your own. Entree recipes are cooked at 15 pounds pressure. Always remem- ber to select foods that cook in the same length of time. Favorite recipes may be adjusted to pressure cooking by following the general directions for the particular type of food being cooked.
Hide thumbs Also See for : Instructions and recipes manual 41 pages. Quick Links. Table of Contents. Pressure Canner. Important Safeguards. Getting Acquainted. Before Using the Canner for the First Time. Pressure Canning.
How to Pressure Can Foods. Helpful Hints for Canning. Care and Maintenance. Canning Fruits. Canning Tomatoes. Pressure Canning Vegetables. Pressure Canning Meat.
Pressure Canning Poultry. Pressure Canning Fish and Seafood. Pressure Canning Soups. Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers. To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following:. Read all instructions. Improper use may result in bodily injury or property damage.
Always check the vent pipe before use. Hold cover up to light and look through vent pipe to be certain it is clear. For soup, grains, and dry beans and peas which expand during. Overfilling may cause a risk of blocking the vent pipe and developing excess pressure.
Important Safety Information. Helpful Hints for Pressure Cooking. Pressure Cooking Meat. Pressure Cooking Poultry.
Pressure Cooking Dry Beans and Peas. Pressure Cooking Soups and Stocks. Pressure Cooking Desserts. Recipe Index. Service and Parts Information. Previous Page.
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