Pressure
Canner and Cooker
®
Instructions and Recipes
Table of Contents
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Getting Acquainted . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Before Using Canner for the First Time . . . . . . . . . . . . 2
How to Use Your Canner . . . . . . . . . . . . . . . . . . . . . . . . 3
Pressure Canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
How to Pressure Can Foods . . . . . . . . . . . . . . . . . . . . . . 4
Care and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Canning Fruits and Tomatoes . . . . . . . . . . . . . . . . . . . . 7
Pressure Canning Vegetables . . . . . . . . . . . . . . . . . . . . . 9
Pressure Canning Meat . . . . . . . . . . . . . . . . . . . . . . . . 11
Pressure Canning Poultry . . . . . . . . . . . . . . . . . . . . . . 11
Pressure Canning Fish and Seafood . . . . . . . . . . . . . . 12
Pressure Canning Soups . . . . . . . . . . . . . . . . . . . . . . . . 12
Helpful Hints for Pressure Canning . . . . . . . . . . . . . . 13
How to Can Foods Using Boiling Water Method . . . . 13
Pressure Cooking in Your Pressure Canner . . . . . . . . 14
How to Pressure Cook Foods . . . . . . . . . . . . . . . . . . . . 15
Pressure Cooking Meat . . . . . . . . . . . . . . . . . . . . . . . . . 16
Pressure Cooking Entrees . . . . . . . . . . . . . . . . . . . . . . 18
Pressure Cooking Poultry . . . . . . . . . . . . . . . . . . . . . . . 20
Pressure Cooking Soups . . . . . . . . . . . . . . . . . . . . . . . . 20
Pressure Cooking Desserts . . . . . . . . . . . . . . . . . . . . . . 21
Helpful Hints for Pressure Cooking . . . . . . . . . . . . . . 22
Recipe Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Replacement Parts . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Service Information . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23
This is a Listed appliance. The following Important Safeguards
are recommended by most portable appliance manufacturers.
IMPORTANT SAFEGUARDS
To reduce the risk of personal injury or property damage, basic safety
precautions should always be followed, including the following:
1. Read all instructions. Improper use may result in bodily injury
or property damage.
2. Always check the vent pipe before use. Hold cover up to light and
look through vent pipe to be certain it is clear.
3. Always check the air vent/cover lock to be sure it moves freely
before use.
4. Do not ll pressure canner over
2
⁄
3
full when using for pressure
cooking. For soup, rice, and dried vegetables which expand dur-
ing cooking, do not ll canner over
1
⁄
2
full. See food preparation
instructions.
5. Do not pressure cook applesauce, cranberries, rhubarb, pearl barley,
cereals, pastas, grains, split peas, or soup mixes containing dried
vegetables. These foods tend to foam, froth, and sputter and may
block the vent pipe, overpressure plug, and air vent/cover lock.
6. This appliance cooks under pressure. Improper use may result in
scalding injury. Make certain pressure canner is properly closed
before operating; cover handles must be directly above the body
handles. See “How To Use Instructions.”
7. Do not place the pressure canner or attempt to pressure cook in a
heated oven.
8. Caution: Do not use pressure canner on an outdoor LP gas
burner over 12,000 BTUs.
9. Extreme caution must be used when moving a pressure canner
containing hot liquids. Do not touch hot surfaces. Use handles or
knobs.
10. Do not open canner until internal pressure has been completely
reduced, air vent/cover lock has dropped, and no steam escapes
when the pressure regulator is removed. See “How To Use Instruc-
tions.”
11. Caution: To ensure safe operation and satisfactory performance,
replace the overpressure plug every time you replace the sealing
ring or sooner if it becomes hard, deformed, cracked, worn, or
pitted. It is recommended that the sealing ring and overpressure
plug be replaced at least every three years.
12. When normal operating pressure is reached, gradually lower the
heat to maintain the pressure. If the pressure regulator is allowed to
rock vigorously excess steam will escape, liquid will be evaporated,
the canner may go dry, and food may scorch.
13. Close supervision is necessary when the pressure canner is used
near children. It is not recommended that children use the pressure
canner.
14. Do not use this pressure canner for other than intended use.
15. Do not use this pressure canner for pressure frying with oil.
SAVE THESE INSTRUCTIONS
THIS PRODUCT IS FOR HOUSEHOLD USE ONLY.
Getting Acquainted
Your canner is a special, large capacity pressure vessel de-
signed for home canning a wide variety of fruits, vegetables,
meats, and poultry. The canner may also be used to fast cook
many of your favorite foods in larger quantities than can be
prepared in a conventional size pressure cooker.
The canner uses pressure to achieve the high tempera-
tures required for safely processing foods while can-
ning. The United States Department of Agriculture,
Washington, D.C., recommends the Pressure Can-
ner as the only safe method for canning low-acid
foods—vegetables, meats, and poultry.
The canner will also cook many foods in one-third to one-
tenth the time required by conventional methods. Pressure
cooking preserves avor and nutrients and tenderizes tougher
cuts of meat.
It is necessary to follow a few special rules in using and caring
for your Pressure Canner. Become familiar with the various
parts as shown in the diagram on page 2 and read the “How
To Use” sections beginning on Pages 3, 4, 13, and 15, before
using for the rst time.
REPLACEMENT PARTS
PRESTO
®
Canner parts are available at most hardware and
appliance stores or see parts information on page 23.
When ordering parts, please specify the seven digit model
number found stamped on the side of the canner body.
1
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