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Manual Presto Not Found

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  • Presto Not Found - page 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 © 2012 National Presto Industries, Inc. T AB L E O F C O NTENT S Important Safeguards ................................................................................ 2 Getting Acquainted .................................................. ...

  • Presto Not Found - 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 Not Found - page 3

    3 1. PRESSURE DIAL GAUGE The pressure dial gauge registers pressure in pounds (per square inch) or PSI. The pointer moves around the dial indicating the pressure within the unit. Pressure can be controlled and maintained by adjusting the heat setting on your stove. NOTE:  ThePressure DialGaugecan befound ...

  • Presto Not Found - page 4

    4  5. Attach the dialgauge to the cannercover by rst removing thenut, metal washer ,and white compression gasket from the threaded end of the dial gauge. Then, turn the cover upside down and starting from the bottom, insert the threaded end of the dial gauge up through the hole in th ...

  • Presto Not Found - page 5

    5 H O W TO P R ES SU R E C A N F OO DS IMPOR T AN T : Read car efully . Do not attempt to use your canner befor e reading these instructions. Follow these step-by-step instructions for pressure canning in your canner . Prepare food according tothedirectionsinspecicrecipe. 1. Be sure your canner is thoroughly cleaned and working pr ...

  • Presto Not Found - page 6

    6 necessary to bring pressure to the cor rect setting and begin processing coun tdown from the beginning for the full amount of time.   Helpful Hint: T o more easily maintain pressure, it may be benecial to reduce the heat when the dial gauge registers 1½ to 2 pounds ...

  • Presto Not Found - page 7

    7 ❖ 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 ...

  • Presto Not Found - page 8

    8 sooner if it becomes hard, deformed, cracked, worn, or pitted. Replace the sealing ring and overpressure plug at least every three years. Failure to follow these instructions could result in bodily injury or property damage. 10. If the canner body or cover handles become loose, tighten them with a screwdriver . 1 1. If leakage of moisture or stea ...

  • Presto Not Found - page 9

    9 Heat sugar with water or juice until sugar is dissolved. Add fruit and cook until heated through. Pack fruit into clean Mason jars to within ½-inchof top of jar . Cover withhot liquid leaving ½-inchheadspace.The liquid may be syrup,fruit juice, or plainwater .For steps on? ...

  • Presto Not Found - page 10

    10 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headsp ...

  • Presto Not Found - page 11

    11 TOMA TOES—WHOLE OR HAL VED (packed raw 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 ...

  • Presto Not Found - page 12

    12 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? ...

  • Presto Not Found - page 13

    13 CARROTS W ash thoroughly and scrape young, tender carrots. Carrots may be left whole, sliced, or diced. Raw Pack: Pack raw carrots tightly in clean, hot Mason jars, leaving 1-inch headspace. Hot Pack: Cover carrots with boiling water , bring to a boil and simmer 5 minutes. Pack hot carrots in clean, hot Mason jars, leaving 1-inch headspace. Cove ...

  • Presto Not Found - page 14

    14 HotPack: Small peppers may be left whole. Large peppers may be quartered. Pack peppers loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water , leaving 1-inch headspace. Adjust jar lids. Process at 11 pounds of pressure – Pints? ...

  • Presto Not Found - page 15

    15 CANNING RECIPES: MEA T CUT -UP MEA T (strips, cubes, or chunks) Bear , Beef, Pork, Lamb, V eal, and V enison Removeexcessfat.Soak strong-avoredwildmeats for1hourin brinewatercontaining1 tablespoonofsalt perquartofwater .Rinse. Remove large bones and cut into desired pieces. ...

  • Presto Not Found - page 16

    16 P R ES S U R E C A N N I NG FI S H A N D S EA F OO D Pressur e canning is the only safe method for canning sh and seafood. Only fresh sh should be cannedand these shouldbe bled andthoroughly cleaned ofall visceraand membranes whencaught, or assoon as possible. Ca ...

  • Presto Not Found - page 17

    17 CHICKEN STOCK Place large carcass bones in stockpot, add enough water to cover bones. Cover and simmer 30 to 45 minutes or until meat can be easily removed from bones. Remove bones. Cool broth; skim off and discard fat. Remove bits of meat from bones and add to broth, if desired. Reheat broth to boiling. Fill jars, leaving 1-inch headspace. Adju ...

  • Presto Not Found - 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 2 tablespoons mustard seed 2 teaspoons turmeric 2 teaspoons celery seed 1 teaspoon ginger 1 teaspoon peppercorns 3 cups vinegar , 5% acidity Combinecucumberandonionslicesin a ...

  • Presto Not Found - page 19

    19 3-quartwaterline ⅔ Fill Line ½ Fill Line Fig. Q 5. Place pressure regulator on vent pipe. Heat canner until pressure dial gauge registers 15 pounds pressure. A relatively high heat setting is necessary for most range burners. Cooking time begins when pressure gauge registers 15 pounds pressure. Adjust heat to maintain 15 pounds pressure ...

  • Presto Not Found - page 20

    20 4. Always fully close the pressur e canner . — The canner is fully closed when the cover handles are directly above the body handles. Y our pressure canner has specially designed lugs on the cover and body which lock the cover in place when the canner is fully closed. However , if the canner is not fully closed, the ...

  • Presto Not Found - page 21

    21 The following recipes were written for fresh or completely thawed meats. T o cook frozen meats, thaw half an hour or more, just enough so that the meat will have contact with the bottom of the canner and sear crispy brown. Then increase the cooking times given in the recipes. Frozen beef, veal, and lamb should be cooked 25 minutes per pound — ...

  • Presto Not Found - page 22

    22 CORNED BEEF 12 lbs. corned beef 4 cups water 3 cloves garlic 3 bay leaves Cut garlic cloves in small pieces and insert in beef with a sharp knife. Place meat and water in canner . Add bay leaves. Close cover securely . Place pressure regulator on vent pipe and COOK 40-50 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 20-24 s ...

  • Presto Not Found - page 23

    23 LEG OF LAMB 2 legs of lamb, 5-lbs. each 3 tablespoons cooking oil Salt and pepper 2 cloves garlic, minced 4 cups water Heat canner , add oil, and brown lamb. Add salt, pepper , garlic, and water . Close cover securely . Place pressure regulator on vent pipe and COOK 50 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 20-24 ser ...

  • Presto Not Found - page 24

    24 DO NOT FILL CANNER OVER ⅔ FULL! These recipes are intended for pressure cooking and should not be canned. COOKING RECIPES: ENTREES SP AGHETTI MEA T SAUCE 6 lbs. ground beef 4 onions, chopped 4 cloves garlic, minced 2 cups chopped celery 2 green peppers, diced 1 tablespoon salt, or as desir ed 3 12-ounce cans tomato paste 3 quarts tomato juice ...

  • Presto Not Found - page 25

    25 PORK CHOPS WITH VEGET ABLES 3 tablespoons cooking oil 15 pork chops, ¾ inch thick Salt and pepper 2 cups water 15 potatoes 15 carrots Heat canner , add oil, and brown pork chops on both sides. Season with salt and pepper . Add water , potatoes, and carrots. Close cover securely . Place pressure regulator on vent pipe and COOK 10 to 12 MINUTES a ...

  • Presto Not Found - page 26

    26 CHICKEN IMPERIAL 9 lbs. chicken, cut into serving pieces ¼ cup cooking oil 1 tablespoon salt, or as desir ed 1 teaspoon pepper ½ cup minced onion 1 cup slivered almonds 4 4-ounce cans mushrooms 2 chicken bouillon cubes 1 cup hot water 1 cup white wine Heat canner , add oil, and brown chicken. Season with salt and? ...

  • Presto Not Found - page 27

    27 P R ES S U R E COO K I N G DR Y B EANS AN D P EAS 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. Ther efore, it is necessary to use the ...

  • Presto Not Found - page 28

    28 SA VOR Y WHITE BEANS 4 cups navy beans 6 cups chicken broth 2 cups chopped onion 2 cups sliced carrots 1 ½ tablespoons minced garlic 2 tablespoons vegetable oil 2 small bay leaves ¾ teaspoon thyme ½ teaspoon rosemary ½ teaspoon black pepper Salt, as desired Soak beans according to instructions on page 27. Drainand? ...

  • Presto Not Found - page 29

    29 CLAM CHOWDER 1 lb. salt pork, cubed 6 cups water 4 onions, minced 12 cups diced potatoes 4 cups corn Salt and pepper * * * * * * 4 quarts clams, minced 4 quarts hot milk ½ cup butter Heat canner and brown salt pork. Add water , vegetables, salt, and pepper . Close cover securely . Place pressure regulator on vent pipe and COOK 5 MINUTES at 15 p ...

  • Presto Not Found - page 30

    30 ENGLISH PLUM PUDDING 1 cup sifted all purpose our 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon allspice ½ teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon ground cloves ½ cup raisins ½ cup currants ½ cup chopped nuts 1 egg ½ cup sugar ½ cup ground suet ⅓ cup milk 3 quarts water Siftour with bakingpowder ,sal ...

  • Presto Not Found - page 31

    31 R ECI P E I N D EX PRESSURE CANNING RECIPES FRUITS AND TOMA TOES ....... 8 Apples ........................ 9 Applesauce .................... 9 Apricots ...................... 9 Berries ...................... 10 Cherries ..................... 10 Peaches ..................... 10 Pears ........................ 10 Plums ....................... 10 Rh ...

  • Presto Not Found - page 32

    32 S ER V I CE AN D P A R T S I N F O R M A T I ON 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 through our website at www .GoPresto.com/conta ...

Manufacturer Presto Category Electric Pressure Cooker

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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 Not Found.

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A manual, also referred to as a user manual, or simply "instructions" is a technical document designed to assist in the use Presto Not Found by users. Manuals are usually written by a technical writer, but in a language understandable to all users of Presto Not Found.

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 Not Found - 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 Not Found, 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 Not Found, that we can find in the current document
3. Tips how to use the basic functions of the device Presto Not Found - which should help us in our first steps of using Presto Not Found
4. Troubleshooting - systematic sequence of activities that will help us diagnose and subsequently solve the most important problems with Presto Not Found
5. FAQ - Frequently Asked Questions
6. Contact detailsInformation about where to look for contact to the manufacturer/service of Presto Not Found in a specific country, if it was not possible to solve the problem on our own.

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