Instruction/ maintenance manual of the product 01781 Presto
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1 Pr essu r e Canner and Cooker V isit us on the web at www .GoPr esto.com I n s tr u c tio n s an d R eci p e s © 2010 by National Presto Industries, Inc. T able o f C onTenT s Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . .
2 This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers. IMPOR T ANT SAFEGUARDS T o reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following: 1.
3 3. VENT PIPE The vent pipe is the primary pres - s ur e r e l ie f v a l ve a n d w i ll r e l ea s e pressure in excess of 15 pounds. The pressure regulator sits loosely on the vent pipe.
4 PRe ss uRe C a n ni n G The United States Department of Agriculture recommends the pressure canner as being the only safe method for canning low acid foods — vegetables, meats, and poultry . There are invisible microorganisms present all around us.
5 W ash and rinse jars, lids, and bands. Pour hot water into jars and set aside until needed. Follow closure manufacturer ’ s direc- tions for bands and lids. 3. Select fresh rm food. Sort food according to size. Clean food thoroughly .
6 Do n ot r em ove t he p re ss ure r eg ul at or u nt il p res su re i s co mp le tel y red uce d and the air vent /co ver lo ck has drop ped . Alw ays re mov e press ure regulator before opening the cover . 13. T o re move cov er , tu rn co unte r-clock wise unt il c over hit s st op ( Fig.
7 1 1. If leakage of moisture or steam develops while using your canner, check the following possible causes: Theformationofa smallamountofmoisture underthepressureregulator isnormalwhencanning orcookingrstbegins.
8 When pressure canning at altitudes of 2,000 feet or below or boiling water canning at altitudes of 1,000 feet or below , process accordingtospecicrecipe.Whencanningathigheraltitudes,processaccordingtothefollowingcharts.
9 BERRIES (EXCEPT STRA WBERRIES) W ashrmberriescarefully ,removingcapsandstems.Heatberriesinboiling waterfor30secondsanddrain.Pack hotberriesinclean, hot Mason jars, leaving ½-inch headspace.
10 TOMA TOES—WHOLE OR HAL VED (P ACKED RA W WITHOUT ADDED LIQUID) W ash medium, smooth, rm, ripe tomatoes. Loosen skins by dipping tomatoes 1 minute in boiling water , thenin cold water . Peel and remove core.
11 Whenpressure canningat altitudesof 2,000 feetor below ,process accordingto specic recipe. Whencanning athigher altitudes, process according to the following chart.
12 BEETS T rim tops of young, tender beets, leaving 1 inch of stem and roots to reduce bleeding of color . W ash thoroughly . Cover with boil- ing water and boil 15 to 25 minutes or until skins slip off easily . Remove skins, stems, and roots. Small beets may be left whole.
13 PEPPERS—HOT OR SWEET (INCLUDING BELL, CHILE, JALAPEÑO, AND PIMIENTO) Preparation of Chile peppers —Cut two or four slits in each pepper , and blister using one of the following methods: Oven or broiler method: Place chile peppers in a 400° oven or broiler for 6 to 8 minutes until skins blister .
14 Altitude and Pressur e Chart for Canning Meat, Poultry , Fish, Seafood, and Soup Altitude Pounds of Pressure for Pints and Quarts 2,001 – 4,000 ft. 12 lbs. 4,001 – 6,000 ft. 13 lbs. 6,001 – 8,000 ft. 14 lbs. Processing time is the same at all altitudes.
15 RABBIT Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart. Rinse and remove excess fat. Cut into serving size pieces. Boil, steam, or bake to medium done. Rabbit is medium done when pink color in center is almost gone. Pack hot rabbit loosely in clean, hot Mason jars, leaving 1¼-inches headspace.
16 PRe ss uRe C a n ni n G sou Ps Pressur e canning is the only safe method for canning soups. 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.
17 It is not necessary for the liquid on canned meats to congeal. The liquid will congeal only when there is a large amount of gelatin from cartilage or connective tissue present. The loss of color from beets, during canning, is usually due to the variety of beets used or beets that are too old.
18 BREAD AND BUTTER PICKLES 4 pounds 4- to 6-inch cucumbers, cut into slices 2 pounds onions, thinly sliced (about 8 small) ⅓ cup canning salt 2 cups sugar Combine cucumber and onion slices in a lar ge bowl. Layer vegetables with salt; cover with ice cubes.
19 Ho W To P Re ssu Re Coo K food s in Y ouR P R e ss uRe C a nn eR T oassure thevery best resultsevery time, carefullyfollow thesestep-by-step instructions forpressure cooking.Y ou may ndit helpful to refer back to the diagrams on pages 2 and 3.
20 There are a few foods such as rice, grains, dry beans and peas, and soups which expand so much or foam and froth while cook- ing that thecannershouldneverbelledabovethe½llline. Forotherfoods,neverllthecannerabovethe ⅔ llline.
21 When pressure cooking at high altitudes, cooking time should be increased 5% for every 1000 feet above the rst 2000 feet. Following this rule, the time would be increased as follows: 3000 .
22 SWISS STEAK Season ourwith salt andpepper; pound our intomeat. Heat canner , add oil,and brown meat on both sides. Add remaining ingredients. Close cover securely . Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure.
23 ¼ cup cooking oil 4 slices ham, 1½ inches thick Cloves, if desired 3 cups water Heat canner, add oil, and sear ham on all sides. Stud ham with cloves, if desired. Place cooking rack, ham, and water in canner . Close cover securely . Place pressure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure.
24 CHINESE PINEAPPLE LAMB 6 lbs. boneless lamb, cut into 1½-inch cubes ¼ cup cooking oil 2 cups chopped onion 4 cups sliced celery 4 3-ounce cans mushrooms Salt and pepper 3 cups beef stock 2 16-oun.
25 PRe ss uRe Coo K in G enTR ees T ry these suggested entrees. Then experiment with entrees of your own. Entree recipes are cooked at 15 pounds pressure.
26 CHILI CON CARNE 6 lbs. ground beef 4 onions, chopped 2 green peppers, chopped 2 cloves garlic, minced 1 16-ounce can tomato sauce 3 16-ounce cans tomatoes 1 tablespoon salt, or as desired ½ teaspo.
27 PRe ss uRe Coo K in G Poul TR Y Poultry recipes are cooked at 15 pounds pressure. Try the following suggested recipes and enjoy tasty poultry in a variety of sauces. Or , prepare your own favorite poultry dishes. When you wish to seal the natural juices into the poultry , sear to a crispy brown prior to pressurecooking.
28 CHICKEN MARENGO 4 3-ounce cans sliced mushrooms, drained (or 1 lb. mushrooms, sliced) 4 16-ounce cans tomatoes 2 cups dry white wine Rub chicken with pepper . Dredge in our and season with salt. Heat canner , add oil and garlic.
29 PRe ss uRe Coo K in G dR Y bea ns and P ea s The pressure canner is ideal for preparing dry beans and peas quickly . However , dry beans and peas have a tendency to froth and foam during cooking, which could cause the vent pipe to become blocked.
30 The recipes on the this page are intended for pressure cooking and should not be canned. BOSTON BAKED BEANS 6 cups dried beans 1 lb. salt pork or bacon, diced ½ cup brown sugar 2 teaspoons dry mustard 1 cup molasses 1 cup catsup 4 onions, diced W ater * * * * * * Salt, as desired Soak beans according to instructions on page 29.
31 PRe ss uRe Coo K in G sou Ps Make homemade soups the easy way in your canner . If you wish to prepare your family’ s favorite soup, use the following recipes as guides.
32 PRe ss uRe Coo K in G desse RT s Y our canner offers a shortened method for preparing steamed breads and desserts. Actually the cooking time can be counted in minutes instead of hours.
33 ½ cup currants ½ cup chopped nuts 1 egg ½ cup sugar ½ cup ground suet 1 ⁄ 3 cup milk 3 quarts water 4 cups cubed dry bread 4 cups hot milk ½ teaspoon salt 1 cup brown sugar 1 teaspoon cinnam.
34 WHITE FRUIT CAKE 1¼ cups canned pineapple tidbits ⅔ cup chopped citron ⅔ cup shredded lemon peel ½ cup chopped candied cherries ¾ cup chopped dates ⅔ cup shredded orange peel 1 cup chopped.
35 RECIPE INDEX (cont.) PRESSURE COOKING RECIPES ENTREE RECIPES (Cont.) Pork Chops with V egetables ......... 26 Pork Hocks with Sauerkraut and Potatoes ................... 26 Spaghetti Meat Sauce .............. 25 Spareribs and Sauerkraut ...........
36 se R V i Ce a n d P aRT s in foR Ma Tio n If you have any questions regarding the operation of your Presto canner or need parts for your canner , contact us by any of these methods: • Call 1-800-877-0441 weekdays 8:00 AM to 4:30 PM (Central T ime) • Email us at our website www .
An important point after buying a device Presto 01781 (or even before the purchase) is to read its user manual. We should do this for several simple reasons:
If you have not bought Presto 01781 yet, this is a good time to familiarize yourself with the basic data on the product. First of all view first pages of the manual, you can find above. You should find there the most important technical data Presto 01781 - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Presto 01781 you will learn all the available features of the product, as well as information on its operation. The information that you get Presto 01781 will certainly help you make a decision on the purchase.
If you already are a holder of Presto 01781, but have not read the manual yet, you should do it for the reasons described above. You will learn then if you properly used the available features, and whether you have not made any mistakes, which can shorten the lifetime Presto 01781.
However, one of the most important roles played by the user manual is to help in solving problems with Presto 01781. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Presto 01781 along with tips on how to solve them. Even if you fail to solve the problem, the manual will show you a further procedure – contact to the customer service center or the nearest service center
