Presto 0178004 User Manual

9
BEETS
Trim tops of young, tender beets, leaving 1 to 2 inches of stem and root to reduce bleeding of color. Wash
thoroughly.
Hot Pack: Cover beets with boiling 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 large beets
into ½-inch cubes or slices; halve or quarter very large slices. Pack hot beets in hot jars,
leaving 1-inch headspace.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 30 minutes and quarts 35 minutes. For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 30 minutes and quarts 35 minutes. For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure.
CARROTS
Wash thoroughly and peel young, tender carrots. Carrots may be left whole, sliced, or diced.
Hot Pack: Cover carrots with water, bring to a boil, and simmer 5 minutes. Pack hot carrots in hot jars,
leaving 1-inch headspace.
Raw Pack: Pack raw carrots tightly in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 25 minutes and quarts 30 minutes. For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 25 minutes and quarts 30 minutes. For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure.
CORN—WHOLE KERNEL
Husk and remove silk from young, tender, freshly picked corn; wash ears. Blanch 3 minutes in boiling
water. Cut corn from cob at about three-fourths the depth of the kernel. Do not scrape cob.
Hot Pack: For each quart of corn, add 1 cup boiling water. Bring to a boil and simmer 5 minutes. Pack
hot corn loosely in hot jars, leaving 1-inch headspace.
Raw Pack: Pack raw corn loosely in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 7). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles.
Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 55 minutes and quarts 85 minutes. For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 55 minutes and quarts 85 minutes. For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure.
GREENS
Sort young, tender, freshly picked greens; discard wilted or tough leaves, stems, and roots. Wash greens
thoroughly.
Hot Pack: Blanch 1 pound of greens at a time, until well wilted (about 3 to 5 minutes). Pack hot greens
loosely in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 7). Cover with fresh boiling water, leaving 1-inch headspace. Remove air bub-
bles. Clean jar rims. Position lids and secure with bands.
Dial Gauge Canner: Process at 11 pounds pressure, pints 70 minutes and quarts 90 minutes. For process-
ing above 2,000 feet altitude, see page 7 for recommended pounds pressure.
Weighted Gauge Canner: Process at 10 pounds pressure, pints 70 minutes and quarts 90 minutes. For
processing above 1,000 feet altitude, see page 7 for recommended pounds pressure.

Presto 0178004 Specifications

General

Brand	Presto
Model	0178004
Category	Electric Pressure Cooker
Language	English