Instruction/ maintenance manual of the product Electric Pressure Washer Presto
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1 Pressure 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 © 2006 by National Presto Industries, Inc. T able o f ConTenT s Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2 This is a Listed appliance. The follo wing Important Safeguards are recommended by most portable appliance manufacturers. IMPOR T ANT SAFEGU ARDS T o reduce the risk of personal injury or property damage, basic safety precautions should always be follo wed, including the following: 1.
3 1. PRESSURE DIAL GA UGE The pressure dial gauge registers pres - sure in both pounds (outer scale) and metric measure (inner scale). The pointer mov es around the dial indicating the pressure within the unit. Pressure can be controlled and maintained by adjusting heat setting.
4 be foR e us in G C a n neR foR THe fi R s T TiMe 1. Remove the air vent/cover lock from the canner cover. The cup portion of the air vent/cover lock, on the inside of the cover, unscrews from the pin (Fig. A). 2. Remove the sealing ring by simply pulling it from the sealing ring groove.
5 Use the canner on a le vel b urner and range only . Use on a tilted b urner or range may interfere with the operation of the pressure regulator . Caution: Do not use pressure canner on an outdoor LP gas b urner or gas range o ver 12,000 BTU’ s.
6 1. The first step in pressure canning is to assemble the can- ning equipment. Be sure your canner is thoroughly cleaned and working properly. Before each canning season, check the dial gaug e for accuracy (see page 8, step 11). Also check the sealing ring, overpressure plug, and the rubber gasket of the air vent/cover lock.
7 C aR e a n d M ainT enan Ce 1. The outside surface may be kept bright and shiny by cleaning with a good silver polish or simply by washing with soap and water. Iron and various minerals in water and foods may darken the inside of the canner but this discoloration will in no way affect food cooked.
8 5. Pouring water into a dry overheated canner may crack the metal. 6. Do not strike the rim of the canner body with any cooking utensil as this will cause nicks which may damage the rim and allow steam to escape. 7. When your pressure canner is not in use, invert the cover on the canner body and store in a dry place.
9 The amount of sugar desirable to use in preparing syrups will depend upon the tartness of the fruit and on family preference. It should be remembered that fruit, when heated, releases some of its juices which will dilute the syrup in proportion to the juiciness of the fruit.
10 APRICO TS W ash well-ripened, firm apricots. If peeled apricots are desired, dip 1 minute in boiling water , then in cold w ater , and peel. Cut apricots in halves and remov e pits. Place apricots in an ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to pre vent darkening during preparation.
11 RHUB ARB W ash young, tender rhubarb . Remove ends and cut into ½-inch pieces. Add ½ cup sugar to each quart of rhubarb . Let stand until juice appears. Heat rhubarb slo wly to boiling. Pack hot rhubarb in clean, hot Mason jars, leaving ½-inch headspace.
12 PRe ss uRe C ann inG Ve GeT a bles Pressur e canning is the only safe method for canning v egetables. Y oung, tender , fresh v egetables, slightly immature, are better for canning than those which are ov erripe.
13 BEANS—GREEN,W AX, IT ALIAN W ash young, tender beans thoroughly . Remo ve stem and blossom ends or any “strings”. Lea ve whole or cut into 1-inch pieces. Raw P ack: Pack ra w beans tightly in clean, hot Mason jars leaving 1-inch head space. Hot Pack: Cover beans with boiling water and boil 5 minutes.
14 MUSHR OOMS T rim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove soil. W ash in clean water . Lea ve small mushrooms whole; cut lar ger ones in halv es or quarters. Cov er with water in a saucepan and boil 5 minutes.
15 PUMPKIN AND WINTER SQU ASH W ash and remo ve seeds. Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water . CA UTION: Do not mash or puree. Pack hot squash cubes loosely in clean, hot Mason jars, leaving 1-inch headspace.
16 GR OUND MEA T Bear , Beef, Pork, Lamb, V eal, and V enison 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).
17 PRe ss uRe C ann inG fis H a nd s e afood Pressur e canning is the only safe method for canning fish and seaf ood. 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.
18 PRe ss uRe C ann inG s ouPs Pressur e canning is the only safe method for canning soups. Soup or soup stock is quickly and easily canned. Soup should alw ays be cooked ready for serving, then poured into clean, hot Mason jars, lea ving 1-inch headspace.
19 Two-piece vacuum caps seal by the cooling of the contents of the jar, not through pressure of the screw band on the lid. Therefore, although the screw band is firmly tight, the jar is not sealed until cooled. During processing, the flexible metal lid permits air to be exhausted from the jar.
20 CANNING RECIPES: BOILING W A TER METHOD The f ollowing recipes ar e safely canned by the boiling water method. Do not pressur e can these r ecipes because the food quality would be unacceptable.
21 ZESTY SALSA 10 cups chopped, seeded, 2½ cups chopped and seeded hot peeled, cored tomatoes peppers (about 1 pound) (about 6 pounds) 1¼ cups cider vinegar 5 cups chopped and seeded long 3 cloves g.
22 3. IMPOR T ANT : Look through the vent pipe to make certain that it is clear before closing the cov er . See safety information on page 23. 4. Place cov er on canner , aligning the V mark on the co ver with the V mark on the body handle and lock securely by turning in the direction indicated to close (clockwise).
23 3. Always look through the vent pipe before using the canner to make sure it is clear. — If the vent pipe is blocked, it cannot func- tion as it should and thus cannot relieve excess pressure. Pressure may then build to unsafe levels. To clean the vent pipe, draw a pipe cleaner or small brush through the opening, as shown on page 4.
PRe ss uRe CooK in G Mea T Sav ory , tender meat is easily prepared in the canner . The most important step is to sear meat to a crispy bro wn on all sides to seal in natural juices.
SWISS STEAK 12 lbs. round steak, 1 inch thick ¼ cup cooking oil cut into serving pieces 2 onions, chopped 1 cup flour 1 green pepper, chopped Salt and pepper 4 cups tomato juice Season flour with salt and pepper; pound flour into meat. Heat canner, add oil, and brown meat on both sides.
LEMON PORK CHOPS 20 pork chops, ½ inch thick 1 tablespoon salt ¼ cup cooking oil 1 teaspoon pepper 20 lemon slices 2 cups catsup 4 onions, cut into rings 2 cups water Heat canner, add oil, and brown pork chops on both sides. Top each chop with a lemon slice.
27 VEAL ROAST 9 lbs. veal roast 3 tablespoons cooking oil Salt and pepper 2 bay leaves Flour 4 cups water Season meat and dredge with flour. Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast in canner. Add bay leaves and water.
28 PRe ss uRe CooK in G enTR ees T ry these suggested entrees. Then experiment with entrees of your own. Entree recipes are cooked at 15 pounds pressure.
29 BEEF STEW 3 tablespoons cooking oil 3 cups green beans 4 lbs. beef, cut into 12 carrots, halved 1-inch cubes 3 cups tomatoes 4 onions, sliced * * * * * * Salt and pepper 3 tablespoons flour 2 cups water ¾ cup water 12 potatoes, halved Heat canner , add oil, and brown meat.
30 NEW ENGLAND BOILED DINNER 4 lbs. ham shank 12 carrots, halved 3 cups water 1 cabbage, cut in wedges 12 potatoes, halved 1 teaspoon pepper 12 onions, halved Place ham and water in canner . Close cover securely . Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure.
31 LIMA BEAN PO T 6 cups dried lima beans 1 cup chopped celery ¾ cup cooking oil 6 cups tomato juice 3 tablespoons salt ½ cup brown sugar W ater 1 tablespoon chili powder 2 lbs.
32 CHICKEN IMPERIAL 9 lbs. chicken, cut into serving 1 cup sliver ed almonds pieces 4 4-ounce cans mushrooms ¼ cup cooking oil 2 chicken bouillon cubes 1 tablespoon salt, or as desired 1 cup hot water 1 teaspoon pepper 1 cup white wine ½ cup minced onion Heat canner , add oil, and brown chicken.
33 FLORID A DUCK 9 lbs. duck, cut into serving pieces 2 cups white cooking wine Salt and pepper 2 tablespoons grated orange rind 1 tablespoon cooking oil Remov e as much fat as possible from duck. Season with salt and pepper . Heat canner , add oil, and brown duck.
34 CLAM CHO WDER 1 lb . salt pork, cubed Salt and pepper 6 cups water * * * * * * 4 onions, minced 4 quarts clams, minced 12 cups diced potatoes 4 quarts hot milk 4 cups corn ½ cup butter Heat canner and brown salt pork. Add vegetables, w ater , salt, and pepper .
35 ENGLISH PLUM PUDDING 1 cup sifted all purpose flour ½ cup currants 1 teaspoon baking powder ½ cup chopped nuts ½ teaspoon salt 1 egg ½ teaspoon allspice ½ cup sugar ½ teaspoon cinnamon ½ cu.
36 R e CiP e ind e x PRESSURE CANNING RECIPES FR UITS AND T OMA TOES ............ 9 Apples ............................ 9 Applesauce ......................... 9 Apricots .......................... 10 Berries ........................... 10 Cherries ...
37 se R V i Ce a nd P a RT s in foR Ma Tion If you hav e any questions r egarding the operation of y our Pr esto cook er or need parts f or y our cook er , 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 .
An important point after buying a device Presto Electric Pressure Washer (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 Electric Pressure Washer 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 Electric Pressure Washer - thus you can check whether the hardware meets your expectations. When delving into next pages of the user manual, Presto Electric Pressure Washer you will learn all the available features of the product, as well as information on its operation. The information that you get Presto Electric Pressure Washer will certainly help you make a decision on the purchase.
If you already are a holder of Presto Electric Pressure Washer, 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 Electric Pressure Washer.
However, one of the most important roles played by the user manual is to help in solving problems with Presto Electric Pressure Washer. Almost always you will find there Troubleshooting, which are the most frequently occurring failures and malfunctions of the device Presto Electric Pressure Washer 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
