Presto 01784 User Manual

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Raw Pack: Add salt, if desired (page 18) to hot jars. Pack raw poultry loosely in hot jars, leaving 1¼-inch headspace. DO NOT ADD
LIQUID. Prepare jar rims. Adjust two-piece lids.
Process at 11 pounds pressure With Bone Without Bone
Pints 65 minutes 75 minutes
Quarts 75 minutes 90 minutes
For processing above 2,000 feet altitude, see page 18 for recommended pounds of pressure.
RABBIT
Soak dressed rabbits 1 hour in water containing 1 tablespoon of salt per quart of water. Rinse. Use preparation procedures and processing
times for poultry, omitting salt.
PRESSURE CANNING FISH AND SEAFOOD
Pressure canning is the only safe method for canning sh and seafood.
Only fresh sh should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as soon
as possible. To prevent spoilage, keep sh and shellsh refrigerated or on ice to maintain a temperature of 40°F or below.
Altitude Adjustment
When pressure canning at altitudes of 2,000 feet or below, process according to specic recipe. When pressure canning above 2,000 feet,
see page 18 for recommended pounds of pressure.
CANNING RECIPES: FISH AND SEAFOOD
CLAMS—WHOLE OR MINCED
Keep clams on ice until ready to can. Scrub shells thoroughly and rinse.
Hot Pack: Steam 5 minutes and open. Remove clam meat. Collect and save clam juice. Wash clam meat in salted water using 1½ to
3 tablespoons of salt per gallon of water. Rinse. Cover clam meat with boiling water containing 2 tablespoons of lemon
juice or ½ teaspoon of citric acid per gallon. Boil 2 minutes and drain. To make minced clams, grind clams with a meat
grinder or food processor. Heat reserved clam juice to boiling. Pack clams loosely in hot jars, leaving 1-inch headspace.
Add hot clam juice and, if needed, boiling water, leaving 1-inch headspace. Remove air bubbles. Prepare jar rims. Adjust
two-piece lids.
Process at 11 pounds pressure, half-pints 60 minutes and pints 70 minutes. For processing above 2,000 feet altitude, see page 18 for
recommended pounds of pressure.
FISH
Salmon, Trout, Steelhead, and other sh except Tuna
Remove head, tail, and ns. Wash sh in cold water.
Raw Pack: Split sh lengthwise and then cut into lengths that t the jar size being used. Bones can be left in and skin left on, if
desired. For halibut, remove the bones and skin. Pack sh tightly in hot jars, leaving 1-inch headspace. Add ½ teaspoon
canning salt to each half-pint jar, 1 teaspoon to each pint jar, if desired. DO NOT ADD LIQUID. Prepare jar rims. Adjust
two-piece lids.
Process at 11 pounds pressure, half-pints and pints 100 minutes. For processing above 2,000 feet altitude, see page 18 for recommended
pounds of pressure.
TUNA
Remove viscera and clean sh thoroughly. Tuna may be canned either raw or precooked. Precooking removes most of the strong-avored,
natural oils.
Hot Pack: Place tuna belly-side down on a rack in the bottom of a large baking pan. Bake at 350°F for 1 hour. Refrigerate cooked
sh overnight to rm the meat. Remove skin. Cut meat away from bones; cut out and discard bone, n bases, and dark
esh. Quarter the pieces; cut quarters crosswise into lengths suitable for the jar size being used. Add ½ teaspoon canning
salt to each half-pint jar, 1 teaspoon to each pint jar, if desired. Pack sh into hot jars, pressing down gently to make a
solid pack, leaving 1-inch headspace. Add water or oil to jars, leaving 1-inch headspace. Remove air bubbles. Prepare jar
rims. Adjust two-piece lids.
Raw Pack: Remove skin. Separate the meat into quarters by cutting the meat away from bones. Cut out and discard bone, n bases,
and dark esh. Cut quarters crosswise into lengths suitable for the jar size being used. Add ½ teaspoon canning salt to
each half-pint jar, 1 teaspoon to each pint jar, if desired. Pack sh into hot jars, pressing down gently to make a solid pack,
leaving 1-inch headspace. DO NOT ADD LIQUID. Prepare jar rims. Adjust two-piece lids.
Process at 11 pounds pressure, half-pints and pints 100 minutes. For processing above 2,000 feet altitude, see page 18 for recommended
pounds of pressure.

Presto 01784 Specifications

General

Brand	Presto
Model	01784
Category	Electric Pressure Cooker
Language	English