Presto Electric Pressure Washer manuale d’uso

1 Pressure Canner and Cooker V isit us on the web at www .GoPr esto.com I n s tr u c tio n s an d R eci p e s © 2006 by National Presto Industries, Inc. T able o f ConTenT s Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 Getting Acquainted . . . . . . . . . . . . . . .[...]

2 This is a Listed appliance. The follo wing Important Safeguards are recommended by most portable appliance manufacturers. IMPOR T ANT SAFEGU ARDS T o reduce the risk of personal injury or property damage, basic safety precautions should always be follo wed, including the following: 1. Read all instructions. Improper use may result in bodily injur[...]

3 1. PRESSURE DIAL GA UGE The pressure dial gauge registers pres - sure in both pounds (outer scale) and metric measure (inner scale). The pointer mov es around the dial indicating the pressure within the unit. Pressure can be controlled and maintained by adjusting heat setting. 2. PRESSURE REGULA TOR The pressure regulator acts as a safety de vice[...]

4 be foR e us in G C a n neR foR THe fi R s T TiMe 1. Remove the air vent/cover lock from the canner cover. The cup portion of the air vent/cover lock, on the inside of the cover, unscrews from the pin (Fig. A). 2. Remove the sealing ring by simply pulling it from the sealing ring groove. 3. Remove the overpressure plug by pushing it out of its ope[...]

5  Use the canner on a le vel b urner and range only . Use on a tilted b urner or range may interfere with the operation of the pressure regulator . Caution: Do not use pressure canner on an outdoor LP gas b urner or gas range o ver 12,000 BTU’ s.  The canner has been designed so the cover will go on in only one position and rotate in[...]

6 1. The first step in pressure canning is to assemble the can- ning equipment. Be sure your canner is thoroughly cleaned and working properly. Before each canning season, check the dial gaug e for accuracy (see page 8, step 11). Also check the sealing ring, overpressure plug, and the rubber gasket of the air vent/cover lock. Replace these parts w[...]

7 C aR e a n d M ainT enan Ce 1. The outside surface may be kept bright and shiny by cleaning with a good silver polish or simply by washing with soap and water. Iron and various minerals in water and foods may darken the inside of the canner but this discoloration will in no way affect food cooked. These stains may be removed by using a solution o[...]

8 5. Pouring water into a dry overheated canner may crack the metal. 6. Do not strike the rim of the canner body with any cooking utensil as this will cause nicks which may damage the rim and allow steam to escape. 7. When your pressure canner is not in use, invert the cover on the canner body and store in a dry place. Storing the canner with the c[...]

9 The amount of sugar desirable to use in preparing syrups will depend upon the tartness of the fruit and on family preference. It should be remembered that fruit, when heated, releases some of its juices which will dilute the syrup in proportion to the juiciness of the fruit. SYR UPS FOR CANNING FRUITS SUGAR PER YIELD OF SYR UP QU AR T OF LIQUID S[...]

10 APRICO TS W ash well-ripened, firm apricots. If peeled apricots are desired, dip 1 minute in boiling water , then in cold w ater , and peel. Cut apricots in halves and remov e pits. Place apricots in an ascorbic acid solution (1 teaspoon ascorbic acid to 1 gallon water) to pre vent darkening during preparation. Drain well. Heat apricots through[...]

11 RHUB ARB W ash young, tender rhubarb . Remove ends and cut into ½-inch pieces. Add ½ cup sugar to each quart of rhubarb . Let stand until juice appears. Heat rhubarb slo wly to boiling. Pack hot rhubarb in clean, hot Mason jars, leaving ½-inch headspace. Adjust jar lids. Pressur e canning : Process at 6 pounds pressure, pints and quarts 8 min[...]

12 PRe ss uRe C ann inG Ve GeT a bles Pressur e canning is the only safe method for canning v egetables. Y oung, tender , fresh v egetables, slightly immature, are better for canning than those which are ov erripe. As a rule, vegetables are best if canned immediately after picking, since flav or decreases upon standing and often unpleasant color c[...]

13 BEANS—GREEN,W AX, IT ALIAN W ash young, tender beans thoroughly . Remo ve stem and blossom ends or any “strings”. Lea ve whole or cut into 1-inch pieces. Raw P ack: Pack ra w beans tightly in clean, hot Mason jars leaving 1-inch head space. Hot Pack: Cover beans with boiling water and boil 5 minutes. Pack hot beans loosely in clean, hot Ma[...]

14 MUSHR OOMS T rim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove soil. W ash in clean water . Lea ve small mushrooms whole; cut lar ger ones in halv es or quarters. Cov er with water in a saucepan and boil 5 minutes. P ack hot mushrooms in clean, hot Mason jars, lea ving 1-inch headspace. F or bette[...]

15 PUMPKIN AND WINTER SQU ASH W ash and remo ve seeds. Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water . CA UTION: Do not mash or puree. Pack hot squash cubes loosely in clean, hot Mason jars, leaving 1-inch headspace. Co ver with boiling water , leaving 1-inch headspace. Adjust jar lids. Process at 11 pounds [...]

16 GR OUND MEA T Bear , Beef, Pork, Lamb, V eal, and V enison With venison add one part high quality pork fat to three or four parts venison before grinding. Use freshly made sausage, seasoned with salt and cayenne pepper (sage may cause a bitter off-flavor). Add 1 teaspoon salt to each pound of ground meat if desired. Mix well. Shape meat into pa[...]

17 PRe ss uRe C ann inG fis H a nd s e afood Pressur e canning is the only safe method for canning fish and seaf ood. Only fresh fish should be canned and these should be bled and thoroughly cleaned of all viscera and membranes when caught, or as soon as possible. Canning should be restricted to prov en varieties where it is definitely kno wn th[...]

18 PRe ss uRe C ann inG s ouPs Pressur e canning is the only safe method for canning soups. Soup or soup stock is quickly and easily canned. Soup should alw ays be cooked ready for serving, then poured into clean, hot Mason jars, lea ving 1-inch headspace. Generally , vegetable soups are more satisfactory if the stock and vegetable mixture is canne[...]

19  Two-piece vacuum caps seal by the cooling of the contents of the jar, not through pressure of the screw band on the lid. Therefore, although the screw band is firmly tight, the jar is not sealed until cooled. During processing, the flexible metal lid permits air to be exhausted from the jar.  Adjust two-piece vacuum caps by screwi[...]

20 CANNING RECIPES: BOILING W A TER METHOD The f ollowing recipes ar e safely canned by the boiling water method. Do not pressur e can these r ecipes because the food quality would be unacceptable. APPLE BUTTER 16 medium apples (about 4 pounds) 2 teaspoons cinnamon 4 cups sugar ¼ teaspoon clov es T o prepare pulp: W ash apples; remove stem and blo[...]

21 ZESTY SALSA 10 cups chopped, seeded, 2½ cups chopped and seeded hot peeled, cored tomatoes peppers (about 1 pound) (about 6 pounds) 1¼ cups cider vinegar 5 cups chopped and seeded long 3 cloves garlic, minced green peppers (about 2 pounds) 2 tablespoons cilantro, minced 5 cups chopped onions (about 1 tablespoon salt 1½ pounds) 1 teaspoon hot [...]

22 3. IMPOR T ANT : Look through the vent pipe to make certain that it is clear before closing the cov er . See safety information on page 23. 4. Place cov er on canner , aligning the V mark on the co ver with the V mark on the body handle and lock securely by turning in the direction indicated to close (clockwise). Co ver handles must be centered [...]

23 3. Always look through the vent pipe before using the canner to make sure it is clear. — If the vent pipe is blocked, it cannot func- tion as it should and thus cannot relieve excess pressure. Pressure may then build to unsafe levels. To clean the vent pipe, draw a pipe cleaner or small brush through the opening, as shown on page 4. Also clean[...]

PRe ss uRe CooK in G Mea T Sav ory , tender meat is easily prepared in the canner . The most important step is to sear meat to a crispy bro wn on all sides to seal in natural juices. Meat recipes are cooked at 15 pounds pressure. Cooking time depends on the amount and distrib ution of fat and bone, toughness, size and thickness of cut, grade and cu[...]

SWISS STEAK 12 lbs. round steak, 1 inch thick ¼ cup cooking oil cut into serving pieces 2 onions, chopped 1 cup flour 1 green pepper, chopped Salt and pepper 4 cups tomato juice Season flour with salt and pepper; pound flour into meat. Heat canner, add oil, and brown meat on both sides. Add remaining ingredi- ents. Close cover securely. Place p[...]

LEMON PORK CHOPS 20 pork chops, ½ inch thick 1 tablespoon salt ¼ cup cooking oil 1 teaspoon pepper 20 lemon slices 2 cups catsup 4 onions, cut into rings 2 cups water Heat canner, add oil, and brown pork chops on both sides. Top each chop with a lemon slice. Add onion, salt, and pepper. Combine catsup and water; pour over chops. Close cover secur[...]

27 VEAL ROAST 9 lbs. veal roast 3 tablespoons cooking oil Salt and pepper 2 bay leaves Flour 4 cups water Season meat and dredge with flour. Heat canner, add oil, and brown meat well on all sides. Place cooking rack and roast in canner. Add bay leaves and water. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 [...]

28 PRe ss uRe CooK in G enTR ees T ry these suggested entrees. Then experiment with entrees of your own. Entree recipes are cooked at 15 pounds pressure. Always remem- ber to select foods that cook in the same length of time. Fa vorite recipes may be adjusted to pressure cooking by following the general directions for the particular type of food be[...]

29 BEEF STEW 3 tablespoons cooking oil 3 cups green beans 4 lbs. beef, cut into 12 carrots, halved 1-inch cubes 3 cups tomatoes 4 onions, sliced * * * * * * Salt and pepper 3 tablespoons flour 2 cups water ¾ cup water 12 potatoes, halved Heat canner , add oil, and brown meat. Add onion, salt, pepper , water , potatoes, green beans, carrots, and t[...]

30 NEW ENGLAND BOILED DINNER 4 lbs. ham shank 12 carrots, halved 3 cups water 1 cabbage, cut in wedges 12 potatoes, halved 1 teaspoon pepper 12 onions, halved Place ham and water in canner . Close cover securely . Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its o wn accord. Add vegetables an[...]

31 LIMA BEAN PO T 6 cups dried lima beans 1 cup chopped celery ¾ cup cooking oil 6 cups tomato juice 3 tablespoons salt ½ cup brown sugar W ater 1 tablespoon chili powder 2 lbs. pork sausages, cut into ½ teaspoon cayenne pepper ½-inch pieces * * * * * * 3 onions, chopped Salt, as desired 1 green pepper , diced Soak beans ov ernight in cooking o[...]

32 CHICKEN IMPERIAL 9 lbs. chicken, cut into serving 1 cup sliver ed almonds pieces 4 4-ounce cans mushrooms ¼ cup cooking oil 2 chicken bouillon cubes 1 tablespoon salt, or as desired 1 cup hot water 1 teaspoon pepper 1 cup white wine ½ cup minced onion Heat canner , add oil, and brown chicken. Season with salt and pepper . Add onions, almonds, [...]

33 FLORID A DUCK 9 lbs. duck, cut into serving pieces 2 cups white cooking wine Salt and pepper 2 tablespoons grated orange rind 1 tablespoon cooking oil Remov e as much fat as possible from duck. Season with salt and pepper . Heat canner , add oil, and brown duck. Pour of f excess drippings. Combine cooking wine and orange rind. Pour ov er duck. C[...]

34 CLAM CHO WDER 1 lb . salt pork, cubed Salt and pepper 6 cups water * * * * * * 4 onions, minced 4 quarts clams, minced 12 cups diced potatoes 4 quarts hot milk 4 cups corn ½ cup butter Heat canner and brown salt pork. Add vegetables, w ater , salt, and pepper . Close cover securely . Place pressure regulator on v ent pipe and COOK 5 MINUTES at [...]

35 ENGLISH PLUM PUDDING 1 cup sifted all purpose flour ½ cup currants 1 teaspoon baking powder ½ cup chopped nuts ½ teaspoon salt 1 egg ½ teaspoon allspice ½ cup sugar ½ teaspoon cinnamon ½ cup ground suet ½ teaspoon nutmeg 1 ⁄ 3 cup milk ¼ teaspoon ground clov es 3 quarts water ½ cup raisins Sift flour with baking po wder , salt, and[...]

36 R e CiP e ind e x PRESSURE CANNING RECIPES FR UITS AND T OMA TOES ............ 9 Apples ............................ 9 Applesauce ......................... 9 Apricots .......................... 10 Berries ........................... 10 Cherries .......................... 10 Peaches .......................... 10 Pears ............................[...]

37 se R V i Ce a nd P a RT s in foR Ma Tion If you hav e any questions r egarding the operation of y our Pr esto  cook er or need parts f or y our cook er , contact us by any of these methods: • Call 1-800-877-0441 weekdays 8:00 AM to 4:30 PM (Central Time) • Email us at our website www .GoPresto.com • Write: NA TIONAL PRESTO INDUSTRIES, I[...]