Presto Pressure Canner and Cooker - Manual (Page 18)

18
How To Can foods usinG boilinG waTeR MeTHod
Note: Your 16-quart canner can be used as a boiling water canner for ½ pint and pint jars only. It is not tall enough to allow
adequate space for quart jars.
1. Place cooking/canning rack on bottom of canner. Fill canner halfway with water.
2. Preheat water to 140°F for raw-packed foods and to 180°F for hot-packed foods.
3. Remove overpressure plug and pressure regulator from canner cover and set aside.
4. Use jar lifter to place filled jars, with lids and rings fastened according to manufacturer’s directions, on cooking/canning rack in
canner.
5. Check water level. Add more boiling water, if needed, so the water level is at least 1 inch above jar tops.
6. Turn heat to its highest setting until water boils vigorously.
7. Look through the vent pipe on the canner cover to be certain it is open before placing cover on canner. To clean the vent pipe, draw
a pipe cleaner or small brush through the opening.
8. Place cover on canner, aligning the V mark on the cover with the
V
mark on the body handle and lock securely by turning in the
direction indicated to close the cover (clockwise). Cover handles must be centered over body handles. Do not force beyond this
position.
9. Set a timer for the minutes required for processing the food based on tested canning recipe.
10. Lower the heat setting to maintain a gentle boil throughout processing.
11. Add more boiling water, if needed, to keep the water level above the jars.
12. When jars have been processed for the recommended time, turn off the heat and remove the canner cover.
13. Using jar lifter, remove jars and place them on a towel, leaving at least 1-inch spaces between jars during cooling.
14. Allow jars to cool naturally 12 to 24 hours before checking for a seal. Do not retighten bands.
CANNING RECIPES: BOILING WATER METHOD
The following recipes are safely canned by the boiling water method. Do not pressure can these recipes because the food quality
would be unacceptable.
APPLE BUTTER
16 medium apples (about 4 pounds) 2 teaspoons cinnamon
4 cups sugar ¼ teaspoon cloves
To prepare pulp: Wash apples; remove stem and blossom ends; do not peel or core. Cut apples into small pieces. Add 2 cups water;
cover; simmer 20 to 25 minutes or until apples are soft. Press through a sieve or food mill. Measure 2 quarts apple pulp.
To prepare butter: Combine apple pulp, sugar, and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon.
As pulp thickens, stir frequently to prevent sticking. (If too thick, add a small amount of water or apple juice for desired consistency.)
Ladle hot butter into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes using boiling water canning method
described above. yield: about 5 pints.
RASPBERRY JAM
2 quarts raspberries 1 tablespoon lemon juice
1 package powdered pectin 1 tablespoon grated lemon peel
1 ⁄
3
cup water 6 cups sugar
Combine raspberries, pectin, water, lemon juice, and lemon peel in a large saucepot. Bring to a boil over high heat, stirring frequently.
Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if
necessary. Ladle hot jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes using boiling water canning
method described above. yield: about 5 half-pints.