Presto 0175002 User Manual

2
SYRUPS FOR CANNING FRUITS
Combine sugar and water in a large pot. Bring to a boil and keep syrup
hot while preparing fruit. Use as directed in recipe.
Syrup Sugar Water Yield
Very Light ½ cup 4 cups 4½ cups
Light 1 cup 4 cups 4¾ cups
Medium 1¾ cups 4 cups 5 cups
Heavy 2¾ cups 4 cups 5⅓ cups
When pressure canning at altitudes of 2,000 feet or below (dial gauge canner) or 1,000 feet or below (weighted gauge canner), process
according to specic recipe. When pressure canning above 2,000 feet altitude (dial gauge canner) or 1,000 feet (weighted gauge can-
ner), process according to the following chart.
Altitude Chart for Canning Fruits
Dial Gauge Canner Weighted Gauge Canner
Altitude Pints and Quarts Pints and Quarts
1,001–2,000 ft. 6 pounds 10 pounds
2,001–4,000 ft. 7 pounds 10 pounds
4,001–6,000 ft. 8 pounds 10 pounds
6,001–8,000 ft. 9 pounds 10 pounds
Processing time is the same at all altitudes.
CANNING RECIPES: FRUITS
APPLES
Wash, peel, and core apples. Cut into ½-inch slices. Place apples in an ascorbic acid solution (see above) to
prevent darkening during preparation. Drain well.
Hot Pack: Add apples and syrup (see above), juice, or water to a large pot; bring to a boil. Boil for
5 minutes, stirring occasionally. Pack hot apples in hot jars, leaving ½-inch headspace.
Cover apples with hot syrup, juice, or water, leaving ½-inch headspace. Remove air
bubbles. Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 6 pounds pressure, pints and quarts 8 minutes. For processing above 2,000
feet altitude, see above for recommended pounds pressure.
Weighted Gauge Canner: Process at 5 pounds pressure, pints and quarts 8 minutes. For processing above
1,000 feet altitude, see above for recommended pounds pressure.
APPLESAUCE
Wash, peel, core, and slice apples. If desired, place apple slices into ascorbic acid solution (see above) to
prevent darkening. Drain well. Place slices in a large pot. Add ½ cup water. Heat quickly until apples are
tender, stirring occasionally to prevent scorching. Press through food mill or sieve. (If chunk style sauce is
preferred, omit this step.) If desired, sweeten to taste. Reheat sauce to boiling. Pack into hot jars, leaving
½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 6 pounds pressure, pints 8 minutes and quarts 10 minutes. For processing
above 2,000 feet altitude, see above for recommended pounds pressure.
Weighted Gauge Canner: Process at 5 pounds pressure, pints 8 minutes and quarts 10 minutes. For process-
ing above 1,000 feet altitude, see above for recommended pounds pressure.
APRICOTS
Wash well-ripened, rm apricots. If peeled apricots are desired, dip 1 minute in boiling water, then in cold
water and peel. Cut apricots in
half and remove pits. Place apricots in an ascorbic acid solution (see above)
to prevent darkening during preparation. Drain well.
Hot Pack: Add apricots and syrup (page 4), juice, or water to a large pot; bring to a boil. Pack hot
apricots, cut side down, in hot jars, leaving ½-inch headspace. Cover with hot syrup, juice,
or water, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and
secure with bands.
Raw Pack: Pack raw apricots, cut side down, in hot jars, leaving ½-inch headspace. Cover with hot syr-
up, juice, or water, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position
lids and secure with bands.

Presto 0175002 Specifications

General

Brand	Presto
Model	0175002
Category	Electric Pressure Cooker
Language	English