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Manual Presto 01781

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  • Presto 01781 - page 1

    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 Getting Acquainted . . . . . . . . . . . . ...

  • Presto 01781 - page 2

    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. Read all instructions. Improper use may result in bodily injury o ...

  • Presto 01781 - page 3

    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. AIR VENT/COVER LOCK The air vent /cove r lock automa tica lly “vents” or exhausts air from the can- ner and acts as a visual indication of pressure in t ...

  • Presto 01781 - page 4

    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. Fruits, vegetables, and meat contain these microorganisms naturally , and yet, they are not a pro ...

  • Presto 01781 - page 5

    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 . Prepare according to recipe. Fill hot Mason ...

  • Presto 01781 - page 6

    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. K). Cover handles will be beyond the body handles. If co ...

  • Presto 01781 - page 7

    7 1 1. If leakage of moisture or steam develops while using your canner, check the following possible causes:   Theformationofa smallamountofmoisture underthepressureregulator isnormalwhencanning orcookingrstbegins. This condensation is a result of the temperature of the pressure ...

  • Presto 01781 - page 8

    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 accordingtospecicrecipe.Whencanningathigheraltitudes,processaccordingtothefollowingcharts. Altitude and Pressur e Chart for Pressur e Canning Fruit Altitude Pounds of Pressur ...

  • Presto 01781 - page 9

    9 BERRIES (EXCEPT STRA WBERRIES) W ashrmberriescarefully ,removingcapsandstems.Heatberriesinboiling waterfor30secondsanddrain.Pack hotberriesinclean, hot Mason jars, leaving ½-inch headspace. Cover with boiling syrup or water , leaving ½-inch headspace. Adjust jar lids. Press ...

  • Presto 01781 - page 10

    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 , thenin cold water . Peel and remove core. Leave whole or halve. Add 2 tablespoons of bottled lemon juice or ½ ...

  • Presto 01781 - page 11

    11 Whenpressure canningat altitudesof 2,000 feetor below ,process accordingto specic recipe. Whencanning athigher altitudes, process according to the following chart. Altitude and Pressur e Chart for Canning V egetables Altitude Pounds of Pressure for Pints and Quarts 2,001 – 4,000 ft ...

  • Presto 01781 - page 12

    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. Cut medium or lar ge beets into ½-inch cubes or slices; halve or quarter v ...

  • Presto 01781 - page 13

    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 .  Range-top method: Cover hot burner, ...

  • Presto 01781 - page 14

    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. CANNING RECIPES: MEA T CUT -UP MEA T (STRIPS, CUBES, OR CHUNKS) BEAR, BEEF , PORK, LAMB ...

  • Presto 01781 - page 15

    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. Cover rabbit with bo ...

  • Presto 01781 - page 16

    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. Generally , vegetable soups are more satisfacto ry if the stock and vegetable mixture is can ...

  • Presto 01781 - page 17

    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. If possible, can young, tender , very d ...

  • Presto 01781 - page 18

    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. Let stand 1½ hours. Drain; rinse. Combine remaining ingredients in a large saucepot; brin ...

  • Presto 01781 - page 19

    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 oassure thevery best resultsevery time, carefullyfollow thesestep-by-step instructions forpressure cooking.Y ou may ndit helpful to refer back to the diagrams on pages 2 and 3. 1. Prepare ingredients according to the ...

  • Presto 01781 - page 20

    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 thecannershouldneverbelledabovethe½llline. Forotherfoods,neverllthecannerabovethe ⅔ llline.   For your convenience, b ...

  • Presto 01781 - page 21

    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 ...... 5% 5000 ..... 15% 7000 ..... 25% 4000 ..... 10% 6000 ..... 20% 8000 ..... 30% ? ...

  • Presto 01781 - page 22

    22 SWISS STEAK Season ourwith salt andpepper; pound our intomeat. 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. Let pressure drop of its own accord. 24 s ...

  • Presto 01781 - page 23

    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. Let pressure drop of its own ac ...

  • Presto 01781 - page 24

    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-ounce cans bean sprouts, drained 4 20-ounce cans pineapple chunks, drained 3 tablespoons cornstarch ½ cup soy sauce Heat canner , add oil, and brown mea ...

  • Presto 01781 - page 25

    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. Always remember 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 bein ...

  • Presto 01781 - page 26

    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 teaspoon cayenne pepper 2 tablespoons chili powder 1 cup water * * * * * * 3 16-ounce cans kidney beans, drained and rinsed Heat canner and brown beef, bre ...

  • Presto 01781 - page 27

    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 pressurecooking.When it is? ...

  • Presto 01781 - page 28

    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. Brown chick en. Add mushrooms , tom atoes , and 1 cup wine. C ...

  • Presto 01781 - page 29

    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. Therefore, it is necessary to use the following cau- tions when pressur e cooking dry beans and peas ...

  • Presto 01781 - page 30

    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. Drain and discar ...

  • Presto 01781 - page 31

    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. Soup recipes are cooked at 15 pounds pressure. Do not pressure cook soups containing barley , rice, pasta, split peas, or soup mixes with dried vegetables because they have a t ...

  • Presto 01781 - page 32

    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. Y ou will nd, too, that your canner is easier to use than the ordinary steamer because its press ...

  • Presto 01781 - page 33

    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 cinnamon 2 tablespoons butter 1 cup raisins 1 cup chopped nuts 4 eggs 1 teaspoon vanilla 1 quart water Combine bread, hot milk, salt, brown sugar, cinnamon, ...

  • Presto 01781 - page 34

    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 dried apricots ½ cup chopped gs 1½ cups white raisins ½ cup shredded coconut 2 cups chopped walnuts ½ cup our 1 cup shortening 1 cup sugar ...

  • Presto 01781 - page 35

    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 ........... 26 POUL TRY RECIPES .............. 27 Chicken, Braised Whole ............ 27 Chicken and Dumplings ...

  • Presto 01781 - page 36

    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 .GoPr esto.com • Write: NA TIONAL PRESTO INDUSTRIES, INC. C ...

Manufacturer Presto Category Pan

Documents that we receive from a manufacturer of a Presto 01781 can be divided into several groups. They are, among others:
- Presto technical drawings
- 01781 manuals
- Presto product data sheets
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All of them are important, but the most important information from the point of view of use of the device are in the user manual Presto 01781.

A group of documents referred to as user manuals is also divided into more specific types, such as: Installation manuals Presto 01781, service manual, brief instructions and user manuals Presto 01781. Depending on your needs, you should look for the document you need. In our website you can view the most popular manual of the product Presto 01781.

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A complete manual for the device Presto 01781, how should it look like?
A manual, also referred to as a user manual, or simply "instructions" is a technical document designed to assist in the use Presto 01781 by users. Manuals are usually written by a technical writer, but in a language understandable to all users of Presto 01781.

A complete Presto manual, should contain several basic components. Some of them are less important, such as: cover / title page or copyright page. However, the remaining part should provide us with information that is important from the point of view of the user.

1. Preface and tips on how to use the manual Presto 01781 - At the beginning of each manual we should find clues about how to use the guidelines. It should include information about the location of the Contents of the Presto 01781, FAQ or common problems, i.e. places that are most often searched by users in each manual
2. Contents - index of all tips concerning the Presto 01781, that we can find in the current document
3. Tips how to use the basic functions of the device Presto 01781 - which should help us in our first steps of using Presto 01781
4. Troubleshooting - systematic sequence of activities that will help us diagnose and subsequently solve the most important problems with Presto 01781
5. FAQ - Frequently Asked Questions
6. Contact detailsInformation about where to look for contact to the manufacturer/service of Presto 01781 in a specific country, if it was not possible to solve the problem on our own.

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