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Pour enough solution into the canner to cover the discoloration (do not fill over 2⁄ 3 full), then close cover securely. Place pressure regulator on vent pipe and heat until 15 pounds of pressure is reached. Remove canner from heat; allow canner to stand two to three hours. Remove regulator, open canner, and empty contents.
The Presto Pressure Canners require a rubber gasket (aka sealing ring) to go inside their lids. It will need replacing from time to time.
View and Download Presto Pressure Canner and cooker operating instructions and recipes online. 23-quart induction compatible. Pressure Canner and cooker kitchen appliances pdf manual download.
pressure canning is the only safe method of processing low-acid foods (vegetables, meats, poultry, fish, and seafood). In pressure canning, some of the water in the pressure canner is converted to steam, which creates pressure within the canner. As the
The Canner uses pressure to achieve the high temperatures required for safely processing foods while canning. The United States Depart- ment of Agriculture, Washington, D.C., recommends the Pressure Canner as the only safe method for canning low-acid foods—vegetables, meats, poultry, and seafood.
Step-by-step instructions for using Presto® stovetop pressure canners. Learn how to process low-acid food, using USDA safe canning guidelines, easily and aut...
Pressure canning: Process at 6 pounds pressure, pints 8 minutes and quarts 10 minutes. For processing above 2,000 feet altitude, see above for recommended pounds of pressure. Boiling water canning: Process pints 15 minutes and quarts 20 minutes. For processing above 1,000 feet altitude, see above for recommended time.
