Presto 01784 User Manual

15
Altitude Adjustment
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 chart below.
Altitude and Pressure Chart for Pressure Canning Vegetables
Altitude Pounds of Pressure
2,001–4,000 ft. 12 pounds
4,001–6,000 ft. 13 pounds
6,001–8,000 ft. 14 pounds
Processing time is the same at all altitudes.
CANNING RECIPES: VEGETABLES
ASPARAGUS
Wash and drain asparagus. Remove tough ends and scales. Rinse. Leave asparagus whole or cut into pieces.
Hot Pack: Cover asparagus with boiling water and boil 2 to 3 minutes. Pack hot asparagus loosely in hot jars, leaving 1-inch headspace.
Raw Pack: Pack raw asparagus tightly in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 14). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-
piece lids.
Process at 11 pounds pressure, pints 30 minutes and quarts 40 minutes. For processing above 2,000 feet altitude, see chart above for
recommended pounds of pressure.
BEANS OR PEAS—DRY
Sort out and discard any discolored seeds. Rehydrate beans or peas using one of the following methods:
♦ Place dry beans or peas in a large pot and cover with water. Soak 12 to 18 hours in a cool place. Then drain.
♦ Cover beans with boiling water in a large pot. Boil 2 minutes, remove from heat, and soak 1 hour. Then drain.
Hot Pack: Cover beans soaked by either method with fresh water and boil 30 minutes. Add salt to hot jars, if desired (page 14). Fill
jars with beans or peas and cooking water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-
piece lids.
Process at 11 pounds of pressure, pints 75 minutes and quarts 90 minutes. For processing above 2,000 feet altitude, see chart above for
recommended pounds of pressure.
BEANS—GREEN, WAX, ITALIAN
Wash young, tender beans thoroughly. Remove stem and blossom ends or any strings. Leave whole or cut into 1-inch pieces.
Hot Pack: Cover beans with boiling water and boil 5 minutes. Pack hot beans loosely in hot jars, leaving 1-inch headspace.
Raw Pack: Pack raw beans tightly in hot jars, leaving 1-inch headspace.
Add salt, if desired (page 14). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-
piece lids.
Process at 11 pounds pressure, pints 20 minutes and quarts 25 minutes. For processing above 2,000 feet altitude, see chart above for
recommended pounds of pressure.
BEANS—FRESH LIMA
Shell and wash young, tender beans thoroughly.
Hot Pack: Cover beans with boiling water and bring to a boil. Boil 3 minutes. Pack hot beans loosely in hot jars, leaving 1-inch
headspace.
Raw Pack: Pack raw lima beans loosely in hot jars, leaving 1-inch headspace in pint jars. For quarts, leave 1½-inch headspace if beans
are small and 1¼-inch headspace if beans are large.
Add salt, if desired (page 14). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust two-
piece lids.
Process at 11 pounds pressure, pints 40 minutes and quarts 50 minutes. For processing above 2,000 feet altitude, see chart above for
recommended pounds of pressure.

Presto 01784 Specifications

General

Brand	Presto
Model	01784
Category	Electric Pressure Cooker
Language	English