Presto Electric Pressure Washer User Manual

1Pressure Cannerand CookerVisit us on the web at www.GoPresto.comInstructions and Recipes©2006 by National Presto Industries, Inc.Table of ConTenTsImp

10APRICOTS Wash well-ripened, firm apricots. If peeled apricots are desired, dip 1 minute in boiling water, then in cold water, and peel. Cut apricots

11RHUBARBWash 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.

12PRessuRe CanninG VeGeTablesPressure canning is the only safe method for canning vegetables.Young, tender, fresh vegetables, slightly immature, are b

13BEANS—GREEN,WAX, ITALIANWash young, tender beans thoroughly. Remove stem and blossom ends or any “strings”. Leave whole or cut into 1-inch pieces. R

14MUSHROOMSTrim stems and discolored parts of mushrooms. Soak mushrooms in cold water for 10 minutes to remove soil. Wash in clean water. Leave small

15PUMPKIN AND WINTER SQUASHWash and remove seeds. Cut into 1-inch slices and peel. Cut flesh into 1-inch cubes. Boil 2 minutes in water. CAUTION: Do no

16GROUND MEATBear, Beef, Pork, Lamb, Veal, and VenisonWith venison add one part high quality pork fat to three or four parts venison before grinding.

17PRessuRe CanninG fisH and seafoodPressure canning is the only safe method for canning fish and seafood.Only fresh fish should be canned and these shou

18PRessuRe CanninG souPsPressure canning is the only safe method for canning soups.Soup or soup stock is quickly and easily canned. Soup should always

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

2This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers.IMPORTANT SAFEGUARDSTo redu

20CANNING RECIPES: BOILING WATER METHODThe following recipes are safely canned by the boiling water method. Do not pressure can these recipes because

21ZESTY SALSA 10 cups chopped, seeded, 2½ cups chopped and seeded hot peeled, cored tomatoes peppers (about 1 pound) (about 6 pounds)

22 3. IMPORTANT: Look through the vent pipe to make certain that it is clear before closing the cover. See safety information on page 23. 4. Place

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 sh

PRessuRe CooKinG MeaTSavory, tender meat is easily prepared in the canner. The most important step is to sear meat to a crispy brown on all sides to s

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 pepp

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

27VEAL ROAST 9 lbs. veal roast 3 tablespoons cooking oil Salt and pepper 2 bay leaves Flour 4 cups water Season meat and dredge wi

28PRessuRe CooKinG enTReesTry these suggested entrees. Then experiment with entrees of your own. Entree recipes are cooked at 15 pounds pressure. Alwa

29BEEF STEW 3 tablespoons cooking oil 3 cups green beans 4 lbs. beef, cut into 12 carrots, halved 1-inch cubes 3 cups tomatoes 4

31. PRESSURE DIAL GAUGEThe pressure dial gauge registers pres-sure in both pounds (outer scale) and metric measure (inner scale). The point

30NEW ENGLAND BOILED DINNER 4 lbs. ham shank 12 carrots, halved 3 cups water 1 cabbage, cut in wedges 12 potatoes, halved 1 teasp

31LIMA BEAN POT 6 cups dried lima beans 1 cup chopped celery ¾ cup cooking oil 6 cups tomato juice 3 tablespoons salt ½ cup brow

32CHICKEN IMPERIAL 9 lbs. chicken, cut into serving 1 cup slivered almonds pieces 4 4-ounce cans mushrooms ¼ cup cooking oil 2 chi

33FLORIDA DUCK 9 lbs. duck, cut into serving pieces 2 cups white cooking wine Salt and pepper 2 tablespoons grated orange rind 1 table

34CLAM CHOWDER 1 lb. salt pork, cubed Salt and pepper 6 cups water * * * * * * 4 onions, minced 4 quarts clams, minced 12 cups

35ENGLISH PLUM PUDDING 1 cup sifted all purpose flour ½ cup currants 1 teaspoon baking powder ½ cup chopped nuts ½ teaspoon salt 1

36ReCiPe indexPRESSURE CANNING RECIPESFRUITS AND TOMATOES ... 9 Apples ... 9 Applesauce... 9 A

37seRViCe and PaRTs infoRMaTionIf you have any questions regarding the operation of your Presto cooker or need parts for your cooker, contact us by a

4befoRe usinG Can neR foR THe fiRsT TiMe 1. Remove the air vent/cover lock from the canner cover. The cup portion of the air vent/cover lock, on the

5 Use the canner on a level burner and range only. Use on a tilted burner or range may interfere with the operation of the pressure regulator. Cau

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

7CaRe and MainTenanCe 1. The outside surface may be kept bright and shiny by cleaning with a good silver polish or simply by washing with soap and w

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

9The 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