Presto 01/C17 User Manual

1
This is a Listed appliance. The following important safeguards are recommended by most portable appliance manufacturers.
IMPORTANT SAFEGUARDS
To 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 or property damage.
2. Always check the vent pipe before use. Hold the cover up to the light and look through the vent pipe to be certain it is clear.
3. Always check the air vent/cover lock to make sure it moves freely before use.
4. Do not fill the pressure canner over ⅔ full when using it for pressure cooking. For soups, grains, and dry beans and peas which
expand during cooking, do not fill the canner over ½ full. Overfilling may cause a risk of blocking the vent pipe and developing
excess pressure.
5. Do not pressure cook applesauce, cranberries, rhubarb, cereals, pasta, split peas, or soup mixes containing dry beans and peas.
These foods tend to foam, froth, and sputter and may block the vent pipe, overpressure plug, and air vent/cover lock.
6. This appliance cooks under pressure. Improper use may result in scalding injury. Make certain the pressure canner is properly
closed before operating; the cover handles must be above the body handles. See “How to Use” instructions.
7. Do not use the pressure canner on any outdoor LP gas burner or a gas range over 12,000 BTUs. Doing so may result in damage
to the pressure canner and/or property damage and personal injury.
8. Extreme caution must be used when moving a pressure canner containing hot liquids. Do not touch hot surfaces. Use the handles
or knobs.
9. Do not place the pressure canner or attempt to pressure can or cook in a heated oven.
10. Do not open the canner until the internal pressure has been completely reduced, the air vent/cover lock has dropped, and no
steam escapes when the pressure regulator is removed. See “How to Use” instructions.
11. To ensure safe operation and satisfactory performance, replace the overpressure plug every time you replace the sealing ring or
sooner if it becomes hard, deformed, cracked, worn, or pitted. It is recommended that the sealing ring and overpressure plug be
replaced at least every 3 years. Use only genuine Presto
®
replacement parts.
12. Close supervision is necessary when the pressure canner is used near children. It is recommended that children not use the
pressure canner.
13. When operating pressure is reached, gradually lower the heat to maintain the pressure. If the pressure regulator is allowed to rock
vigorously, excess steam will escape, the liquid will evaporate, the canner may go dry, and the food may scorch.
14. Do not use this pressure canner for other than the intended use.
15. Do not use this pressure canner for pressure frying with oil.
SAVE THESE INSTRUCTIONS
THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.
How to Use and Care for
Your Presto
®
Pressure Canner
This brochure is applicable only to model numbers 01/C13, 01/C17,
01/C22, 0171001, 0171002, 0171003, 0174001, and 0177001

Presto 01/C17 Specifications

General

Brand	Presto
Model	01/C17
Category	Kitchen Appliances
Language	English

Summary

Important Safety Safeguards

Essential Safety Guidelines

Covers crucial safety advice including reading instructions, equipment checks, and usage restrictions.

Operational Safety and Pressure Control

Details safe operational practices like filling limits, food selection, handling, and pressure control.

Component Maintenance for Safety

Ensures canner safety through proper maintenance and replacement of critical components.

Getting Acquainted with Your Canner

Canner Components Overview

Identifies and describes the key components of the Presto® Pressure Canner for user familiarity.

Canning Basics and Preparation

Preparation and Food Handling

Covers essential preparation steps, food handling, and cooling procedures before and after canning.

How to Use Your Presto® Pressure Canner

Initial Setup and Preparation

Guides users through preparing the canner, jars, and food according to specific recipes and guidelines.

Canning Process Execution

Outlines the initial steps of the pressure canning process, including burner placement and securing the canner lid.

Canner Storage

Proper Storage Guidelines

Provides instructions on storing the pressure canner to maintain its condition and prevent damage or odors.

Care and Maintenance

Canner Body and Component Care

Details cleaning and maintenance for the canner body, sealing ring, overpressure plug, and air vent/cover lock.

Troubleshooting Steam Leakage

Identifies common causes and solutions for steam leakage during pressure canning operations.

Service and Parts Information

Customer Support and Parts

Information on how to contact customer service for questions, repairs, and ordering genuine replacement parts.

Pressure Canning Fruits

Fruit Preparation and Syrups

Provides guidance on selecting, preparing, and sugaring fruits for pressure canning, including syrup recipes.

Fruit Canning Altitude Adjustments

Details how altitude affects pressure canning times and required pressure levels for various fruits.

Specific Fruit Canning Recipes

Step-by-step recipes for canning various fruits like apples, apricots, and berries.

Pressure Canning Tomatoes

Tomato Preparation and Acidity

Explains how to ensure tomato acidity and prepare them for safe pressure canning.

Tomato Canning Methods and Altitude

Details canning methods for tomatoes and altitude-specific pressure adjustments.

Pressure Canning Vegetables

Vegetable Preparation and Altitude

Covers vegetable selection, preparation, and altitude-specific pressure requirements for safe canning.

Vegetable Canning Recipes

Provides detailed canning recipes for various vegetables such as asparagus, beans, and carrots.

Pressure Canning Meat

Meat Handling and Altitude Adjustments

Covers safe meat handling, preparation, and altitude-specific pressure requirements for canning.

Meat Canning Recipes

Offers specific recipes for pressure canning different types of meat, including cut-up meat and ground meat.

Pressure Canning Poultry

Poultry Preparation and Recipes

Guides on preparing and pressure canning poultry, including specific recipes for cut-up poultry and rabbit.

Pressure Canning Fish and Seafood

Fish and Seafood Handling and Recipes

Emphasizes fresh fish handling and provides specific canning recipes for fish, clams, crab, and tuna.

Pressure Canning Soups

Soup Preparation and Recipes

Covers preparing and canning soups and stocks, offering specific recipes for beef and chicken soup stock.

Helpful Hints for Pressure Canning

Canning Troubleshooting and Safety Tips

Addresses common canning issues like jar breakage, liquid loss, and spoilage, offering solutions and safety advice.