Presto 01784 User Manual

13
CANNING RECIPES: TOMATOES
TOMATOES—WHOLE OR HALVED
(packed raw without added liquid)
Wash 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 bottled lemon juice or citric acid to hot jars (page 12). Add salt, if desired (page 12). Fill jars with raw tomatoes,
pressing until spaces between them ll with juice. Leave ½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning: Process at 11 pounds pressure, pints and quarts 25 minutes. For processing above 2,000 feet altitude, see page 12
for recommended pounds of pressure.
Boiling water canning: Process pints and quarts 85 minutes. For processing above 1,000 feet altitude, see page 12 for recommended time.
TOMATOES—WHOLE OR HALVED
(packed in water)
Wash 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, or if using large tomatoes, quarter.
Hot Pack: Place prepared tomatoes in a large pot and add just enough water to cover. Bring to a boil and boil gently for 5 minutes.
Add bottled lemon juice or citric acid to hot jars (page 12). Add salt, if desired (page 12). Pack hot tomatoes in hot jars,
leaving ½-inch headspace. Fill jars with hot cooking liquid, leaving ½-inch headspace. Remove air bubbles. Prepare jar
rims. Adjust two-piece lids.
Raw Pack: Add bottled lemon juice or citric acid to hot jars (page 12). Add salt, if desired (page 12). Pack prepared tomatoes in hot
jars, leaving ½-inch headspace. Fill hot jars with boiling water, leaving ½-inch headspace. Remove air bubbles. Prepare
jar rims. Adjust two-piece lids.
Pressure canning: Process at 11 pounds pressure, pints and quarts 10 minutes. For processing above 2,000 feet altitude, see page 12
for recommended pounds of pressure.
Boiling water canning: Process pints 40 minutes and quarts 45 minutes. For processing above 1,000 feet altitude, see page 12 for rec-
ommended time.
TOMATO JUICE
Wash ripe, juicy tomatoes. Remove stem ends. To prevent juice from separating, quickly cut about 1 pound of tomatoes into quarters and
put directly into a large pot. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters
to the boiling mixture. Make sure the mixture boils constantly and vigorously while adding more tomatoes. Continue until the pot is
three-quarters full. Simmer 5 minutes. If juice separation is not a concern, simply slice or quarter tomatoes into a large pot. Crush, heat,
and simmer for 5 minutes before juicing.
Press heated juice through a sieve or food mill to remove skins and seeds. Heat juice again to boiling.
Add bottled lemon juice or citric acid to hot jars (page 12). Add salt, if desired (page 12). Fill hot jars with hot tomato juice, leaving
½-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning: Process at 11 pounds pressure, pints and quarts 15 minutes. For processing above 2,000 feet altitude, see page 12
for recommended pounds of pressure.
Boiling water canning: Process pints 35 minutes and quarts 40 minutes. For processing above 1,000 feet altitude, see page 12 for rec-
ommended time.
TOMATO SAUCE
Prepare and press as for making tomato juice (see recipe above). Heat in a large pot until sauce reaches desired consistency. Simmer
until volume is reduced by about one-third for thin sauce or by one-half for thick sauce. Add bottled lemon juice or citric acid to hot jars
(page 12). Add salt, if desired (page 12). Pour hot sauce into hot jars, leaving ½-inch headspace. Remove air bubbles. Prepare jar rims.
Adjust two-piece lids.
Pressure canning: Process at 11 pounds pressure, pints and quarts 15 minutes. For processing above 2,000 feet altitude, see page 12
for recommended pounds of pressure.
Boiling water canning: Process pints 35 minutes and quarts 40 minutes. For processing above 1,000 feet altitude, see page 12 for rec-
ommended time.
SALSA
Process salsa using the boiling water method. Refer to page 22 for tested canning recipe.

Presto 01784 Specifications

General

Brand	Presto
Model	01784
Category	Electric Pressure Cooker
Language	English