Fig. G
Clips
Positioning
tab
Circular frame correctly positioned
in inner sealing ring groove
Fig. H
Fig. I
FOR PRESSURE CANNING ONLY
Overhead view of double-decked wide mouth
half-pint jars in canner
4
3. Remove the sealing ring from the sealing ring frame. Wash
the sealing ring, sealing ring frame, vent lter, cooking rack,
and removable pot in warm, soapy water. Rinse and dry
thoroughly. Only the removable pot is dishwasher safe.
4. Clean the canner cover with a damp, soapy cloth. Do NOT
immerse the canner cover in water.
CAUTION! To prevent electrical shock and damage to the
canner, never pour water into the canner body or immerse
it or the power cord in water. Always be sure the pot is
COMPLETELY DRY before placing it back in the canner
body.
5. After cleaning, reassemble the cover. When reattaching the vent lter, be sure to place it over all 3 clips (Fig. G). Then push it in
place. You will hear a snap when it is in the proper position. It should t tightly.
6. Place the sealing ring back onto the sealing ring frame, making sure the sealing ring is positioned correctly on the metal frame;
the circular frame must be completely inserted in the inner sealing ring groove (Fig. H). If any portion of the frame is outside the
inner groove, the pressure canner may not seal.
7. Reattach the frame to the cover by tting the grommet over the cover post (Fig. E, page 3). Rotate the frame so the bars do not
interfere with the positioning tab (Fig. G). Then push the frame down until it is securely positioned in the cover.
INTRODUCTION
The Presto Precise
®
Digital Pressure Canner is a pressure canner and boiling water canner in one. Use the control knob to set the
desired canning method. The LED display icons will then guide you through each step of the process.
Each time you use the canner, complete the preparation steps on page 6. Then follow the
instructions for Pressure Canning on
pages 7 and 8 and for Boiling Water Canning on pages 17 and 18.
There is no altitude adjustment necessary when pressure canning; however, when using the boiling water canning method, you must
increase the processing time. Refer to the altitude chart on page 19 for recommended times.
Maximum Mason Jar Capacity
PRESSURE
CANNING
BOILING WATER
CANNING
JAR
TYPE
Regular
mouth
Wide
mouth
Regular
mouth
Wide
mouth
Half-pints 10 13* 10 7
Pints 8 7 8 7
Quarts
5 4
n/a n/a
CANNING BASICS
The key to successful canning is to understand the acidity and spoilage factor of the food you wish to can, as well as the acceptable
canning methods to process those foods. There are invisible microorganisms present all around us. Fruits, vegetables, and meat contain
these microorganisms naturally and yet they are not a problem unless food is left to sit for extended periods of time, causing food
spoilage. This is nature’s way of telling us when food is no longer t to eat.
There are four basic agents of food spoilage—enzymes, mold, yeast, and bacteria. Canning interrupts the natural spoilage cycle so
food can be preserved safely. Molds, yeast, and enzymes are destroyed at temperatures below 212°F, the temperature at which water
boils (except in mountainous regions). Therefore, boiling water processing is sufcient to destroy those agents.
Foods naturally high in acid and acidied foods having a pH of 4.6 or less may be safely processed using the boiling water method.
Step-by-step instructions for Boiling Water Canning begin on page 17.
Bacteria, however, are not as easily destroyed. The bacteria Clostridium botulinum produces a spore that makes a poisonous toxin
which causes botulism. This spore is not destroyed at 212°F. In addition, the bacteria thrive on low-acid foods in the absence of air.
According to the United States Department of Agriculture (USDA), pressure canning is the only safe method of processing low-acid
foods (vegetables, meats, poultry, sh, and seafood).
* It will be necessary to double-deck
half-pint jars to achieve maximum jar
capacity. Stagger the jars by placing
one jar on top of two (Fig. I). Jars may
touch.
Only pints and half-pints can be
processed using the boiling water
method. The Presto Precise® Digital
Canner is not tall enough to
accommodate quart jars covered with
the recommended 1-inch layer of water
NOTE: No minimum number of jars are
required.
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