® Digital Pressure Canner Estas instrucciones también están disponibles en español. Para obtener una copia impresa: • Descargue en formato PDF en www.GoPresto.com/espanol. • Envíe un correo electrónico a contact@GoPresto.com. • Llame al 1-800-877-0441, oprima 2 y deje un mensaje. Visit www.PrestoPrecise.com INSTRUCTIONS AND RECIPES ©2020 National Presto Industries, Inc. This is an Form 4008-121A(REV) Listed appliance.
15. Do not attempt to open the canner until all internal pressure has been released, the air vent/cover lock has dropped, and no steam escapes when the regulator is rotated to the VENT position. Any pressure in the canner can be hazardous. Never force open the temperature sensor arm. 16. Extreme caution must be used when moving a canner containing hot liquids. Do not touch hot surfaces. Always use appliance handles. 17.
GETTING ACQUAINTED As received, your digital canner will be fully assembled. Disassemble and clean the canner parts (Fig. A) as directed below and on page 4. Read all instructions carefully. If you are new to canning or need some refresher training, refer to the “Canning Basics” section on pages 4 to 6. Helpful Hint: To help yourself understand the operation of the electric canner, consider a test run.
3. Remove the sealing ring from the sealing ring frame. Wash the sealing ring, sealing ring frame, vent filter, cooking rack, and removable pot in warm, soapy water. Rinse and dry thoroughly. Only the removable pot is dishwasher safe. Fig. G 4. Clean the canner cover with a damp, soapy cloth. Do NOT immerse the canner cover in water. CAUTION! To prevent electrical shock, never pour water into the canner body or immerse it or the power cord in water.
Foods naturally high in acid and acidified 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.
Other Special Canning Tips To prevent water stains on jars, add 2 tablespoons white vinegar to water in canner. After Processing Cooling Jars After processing, remove jars to a dry towel on countertop away from drafts. Leave 1 to 2 inches of space between jars to allow for even cooling. Do not retighten bands. Do not invert jars or cover with a cloth. Allow jars to cool naturally. Check seals no earlier than 12 hours, but no later than 24 hours.
PRESSURE CANNING I. GETTING READY Fig. K 1. Complete the “Preparation Steps Before Canning” on page 6. Select canning recipe (see pages 9 to 16) and gather needed supplies. Pressure Canning Display Icons 2. Begin preparing the food that will be used for filling the jars in step 11. NOTE: Any food that is described in a recipe as “Hot Pack” should be freshly prepared or, if made in advance, it should be reheated as instructed in the canning recipe. 3. Place the removable pot in the canner body.
Remove one jar at a time from the canner; discard the water from the jar and then immediately fill it with food and liquid, according to the specific recipe. Remove air bubbles by moving a clean, nonmetallic spatula around the jar. Clean jar rim with a damp cloth. Center flat lid on rim of jar, making sure sealing compound is touching glass. Position a band over the lid and, using fingertips, screw onto the jar just until resistance is met.
PRESSURE CANNING Tomatoes and Tomato Products Tomatoes and tomato products may be safely processed using the boiling water method or pressure canning method. However, for some tomato products, the pressure canning method may result in a more nutritious canned product. (For boiling water canning instructions, see page 22). Acidifying Tomatoes and Tomato Products Tomatoes have a pH close to 4.6, which means it is necessary to take precautions to can them safely.
TOMATO SAUCE Prepare and press as for making tomato juice (see recipe on page 9). 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 9). Add salt, if desired (page 9). Pour hot sauce into hot jars, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
PRESSURE CANNING Vegetables Pressure canning is the only safe method for canning vegetables. Young, tender, fresh, and slightly immature vegetables are better for canning than those which are overripe. As a rule, vegetables are best when canned immediately after picking, since flavor decreases upon standing and often unpleasant color changes take place. Avoid bruising vegetables because spoilage organisms grow more rapidly on bruised vegetables than on those that are unblemished.
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 11). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands.
MUSHROOMS Trim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove soil. Wash in clean water. Leave small mushrooms whole; cut larger ones in halves or quarters. Hot Pack: Cover mushrooms with water and boil 5 minutes. Pack hot mushrooms in hot jars, leaving 1-inch headspace. For better color, add ⅛ teaspoon of ascorbic acid per pint. Add salt, if desired (page 11). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Clean jar rims.
POTATOES—WHITE Wash, peel, and rinse new potatoes 1 to 2 inches in diameter. If desired, cut into ½-inch cubes. Place in ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening. Drain. Hot Pack: Cover potatoes with hot water and bring to a boil. Boil whole potatoes for 10 minutes, cubes for 2 minutes. Pack hot potatoes in hot jars, leaving 1-inch headspace. Add salt, if desired (page 11). Cover with boiling water, leaving 1-inch headspace. Remove air bubbles. Clean jar rims.
GROUND MEAT Bear, Beef, Pork, Lamb, Veal, and Venison Grind fresh meat in a food processor or meat grinder. For venison, add one part high quality pork fat to three or four parts venison before grinding. For sausage, use freshly made sausage seasoned with salt and cayenne pepper (do not use sage as it may cause a bitter flavor). Hot Pack: Shape ground meat or sausage into patties or balls. Cook until lightly browned. Ground meat may also be cooked without shaping. Drain to remove excess fat.
TUNA Remove viscera and clean fish thoroughly. Tuna may be canned either raw or precooked. Precooking removes most of the strongflavored, 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 fish overnight to firm the meat. Remove skin. Cut meat away from bones; cut out and discard bone, fin bases, and dark flesh. Quarter the pieces; cut quarters crosswise into lengths suitable for the jar size being used.
BOILING WATER CANNING Your canner is designed for use as a boiling water canner to process half-pint and pint jars only. Do not use it for quart jars. I. GETTING READY Fig. P 1. Complete the “Preparation Steps Before Canning” on page 6. Select canning recipe (see pages 19 to 24) and gather needed supplies. Boiling Water Canning Display Icons 2. Begin preparing the food that will be used for filling the jars in step 12.
III. FILL JARS 12. When the canner beeps twice and FILL JARS lights up, the jars are preheated and ready for filling. The canner will continue to keep the jars warm until you are ready to fill them. Unlock the green latch and lift the sensor arm. Then unlock and remove the canner cover. Lift the cover toward you to keep any steam away from you. Remove one jar at a time from the canner; discard the water from the jar. Immediately fill jar with food and liquid, according to the specific recipe.
BOILING WATER CANNING Your canner is designed for use as a boiling water canner to process half-pint and pint jars only. Do not use it for quart jars. Altitude Adjustments When using the canner for boiling water canning at altitudes of 1,000 feet or below, process according to the specific recipe. When canning at higher altitudes, process according to the following chart. ALTITUDE CHART BOILING WATER CANNING Altitude Increase Processing time 1,001–3,000 ft. 5 minutes 3,001–6,000 ft.
CANNING RECIPES: FRUITS APPLES Wash, peel, and core apples. Cut into ½-inch slices. Place apples in an ascorbic acid solution (page 19) to prevent darkening during preparation. Drain well. Hot Pack: Add apples and syrup (page 19), juice, or water to a large pot and bring to a boil. Boil for 5 minutes, stirring occasionally to prevent scorching. Pack hot apples in hot jars, leaving ½-inch headspace. Cover apples with hot syrup, juice, or water, leaving ½-inch headspace. Remove air bubbles. Clean jar rims.
NECTARINES AND PEACHES Wash fully-ripened but not soft nectarines or peaches. Skin can be left on nectarines. For peaches, loosen skin by dipping them 1 minute in boiling water, then in cold water. Peel. Cut fruit in halves and remove pits. Slice if desired. Place fruit in an ascorbic acid solution (page 19) to prevent darkening during preparation. Drain well. Hot Pack: Add fruit and syrup (page 19), juice, or water to a large pot and bring to a boil.
BOILING WATER CANNING Tomatoes and Tomato Products Your canner is designed for use as a boiling water canner to process half-pint and pint jars only. Do not use it for quart jars. Tomatoes and tomato products may be safely processed using the boiling water method or pressure canning method. However, for some tomato products, the pressure canning method may result in a more nutritious canned product. (For pressure canning instructions, see page 9).
TOMATO SAUCE Prepare and press as for making tomato juice (see recipe on page 22). 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 22). Add salt, if desired (page 22). Pour hot sauce into hot jars, leaving ½-inch headspace. Remove air bubbles. Clean jar rims. Position lids and secure with bands. Boiling water canning: Process pints 35 minutes.
APPLE BUTTER Recommended apples include Jonathan, Winesap, Stayman, Golden Delicious, and McIntosh. 8 2 2 2¼ pounds apples cups apple cider cups vinegar cups sugar 2½ cups packed brown sugar 2 tablespoons ground cinnamon 1 tablespoon ground cloves Wash apples. Remove stems, quarter, and core fruit. Cook apples slowly in apple cider and vinegar until soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugar and spices, stirring frequently.
TROUBLESHOOTING Issues with Canned Food ●● Jar breakage during processing is caused by: (1) packing jar too solidly or overfilling; (2) weakened, nicked, or chipped jars; (3) jars touching bottom of canner; (4) lids improperly tightened; (5) use of jars other than Mason jars. ●● Liquid lost from jars during processing is caused by: (1) packing jar too solidly or overfilling; (2) failure to tighten screw bands according to manufacturer’s directions.
Code E10 Can appear only in JAR WARMING phase of Pressure and Boiling Water Canning E20 Only in Pressure Canning E30 Only in Boiling Water Canning E50 Only in Pressure Canning E60 Only in Pressure Canning Cause Remedy Canner has developed pressure during the JAR WARMING phase because the regulator was put on with its lever in the CAN position. • • • • • • • • Canner has developed pressure during the VENTING phase because the regulator was put on with its lever in the CAN position.
TROUBLESHOOTING Frequently Asked Questions 1. I accidentally selected the wrong canning method and/or time and then started the program. What should I do? Press and hold (the cancel button) for 3 seconds. This will enable you to start over and select the correct program. The point at which this is discovered will determine how you should proceed.
CLEANING After every use 1. After the canner has cooled completely, remove the regulator from the cover. Detach the sealing ring frame from the cover (Fig. E, page 3) and then the sealing ring from the frame. Do not remove the center grommet on the sealing ring frame. Thoroughly dry the sealing ring, sealing frame, and the inside of the cover. If the vent filter appears dirty or contains debris, remove it from the underside of the cover, following the instructions on page 3. Wash it in warm, soapy water.
RECIPE INDEX Pressure Canning Recipes Tomatoes and Tomato Products Meat, Game, and Poultry Tomatoes (packed in water) . . . . . . . . . . . . . . . 9 Tomatoes (no added liquid) . . . . . . . . . . . . . . . 9 Tomato Juice . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . 10 Spaghetti Sauce without Meat . . . . . . . . . . . . 10 Spaghetti Sauce with Meat . . . . . . . . . . . . . . 10 Cut-Up Meat . . . . . . . . . . . . . . . . . .
CONSUMER SERVICE INFORMATION If you have any questions regarding the operation of your Presto® appliance or need parts for your appliance, contact us by any of these methods: • Call 1-800-877-0441 weekdays 8:00 AM to 4:00 PM (Central Time) • Email us through our website at GoPresto.com/contact • Write: National Presto Industries, Inc. Consumer Service Department 3925 North Hastings Way Eau Claire, WI 54703-3703 Inquiries will be answered promptly by email, telephone, or letter.
