PrestoメーカーPressure Canner and Cookerの使用説明書/サービス説明書
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1 Pressure Canner a n d C o o k e r V isit us on the web at www .GoPr esto.com I n s tru c tio n s an d R eci p e s © 2006 by National Presto Industries, Inc. T able of C onTen T s Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . .
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.
3 1. THREE-PIECE PRESSURE REGULATOR The pressure regulator controls and maintains the correct pressure in the canner. The correct pressure is obtained when the pressure regulator begins a gentle rocking motion. 2. VENT PIPE The pressure regulator fits over the vent pipe and allows excess pressure to be released.
4 befoRe usinG Ca nneR foR THe fiR s T T iMe 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.
5 Press down on the cover handles to compress the sealing ring and make the cover easier to close. The cover has the words CLOSE V OPEN embossed on the top surface near a cover handle. Align the V mark on the cover with the V mark on the body handle for proper cov er and body alignment (Fig.
6 1. Be sure your canner is thoroughly cleaned and working pro per ly . Befo re ea ch can nin g sea son , chec k the seali ng ring, o ve rpr ess ure plug , and the rub ber gask et of the ai r ve nt /c ov er lock . Replace these part s when the y becom e hard, defo rmed , cracked, worn, pitted, or unusually soft.
7 C a R e and Ma inT enanCe 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.
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.
9 SYR UPS FOR CANNING FR UITS SUGAR PER YIELD OF SYR UP QU AR T OF LIQUID SYR UP V ery Light 1 cup 4½ cups Light 2 cups 5 cups Medium 3 cups 5½ cups Heavy 4¾ cups 6½ cups Heat sugar with water or juice until sugar is dissolv ed. Add fruit and cook until heated through.
10 BERRIES (EXCEPT STRA WBERRIES) W ash firm berries carefully , removing caps and stems. Heat berries in boiling water for 30 seconds and drain. Pack hot berries in clean, hot Mason jars, leaving ½-inch headspace. Co ver with boiling syrup or water , leaving ½-inch headspace.
11 TOMA TO JUICE W ash ripe, juicy tomatoes. Remov e stem ends and cut into pieces. T o prevent juice from separating, quickly cut about 1 pound of fruit into quarters and put directly into saucepan. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture.
12 CANNING RECIPES: VEGET ABLES ASP ARA GUS W ash and drain asparagus. Remove tough ends and scales. Rinse. Lea ve asparagus whole or cut into pieces. Raw P ack: Pack raw asparagus tightly in clean, hot Mason jars, lea ving 1-inch headspace. Hot Pack: Cover asparagus with boiling water and boil 2 or 3 minutes.
13 CORN—WHOLE KERNEL Husk and remo ve silk from young, tender, freshly picked corn; wash ears. Blanch 3 minutes in boiling water . Cut corn from cob at about ¾ the depth of the kernel. Do not scrape cob . Raw P ack: Pack raw corn loosely in clean, hot Mason jars, lea ving 1-inch headspace.
14 PO T A TOES—SWEET W ash sweet potatoes. Boil or steam just until partially soft (15 to 20 minutes). Remo ve skins and cut into pieces. CA UTION: Do not mash or puree potatoes. Pack hot sweet potatoes in clean, hot Mason jars, leaving 1-inch headspace.
15 CANNING RECIPES: MEA T CUT -UP MEA T (strips, cubes, or chunks) Bear , Beef, P ork, Lamb, V eal, and V enison Remov e excess fat. Soak strong-flav ored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart of water . Rinse.
16 PRe ssuRe C a nnin G f isH and se af oo d 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.
17 CHICKEN STOCK Place large carcass bones in stockpot, add enough water to co ver bones. Co ver and simmer 30 to 45 minutes or until meat can be easily remov ed from bones. Remove bones. Cool broth; skim of f and discard fat. Remov e bits of meat from bones and add to broth, if desired.
18 Ho w To Ca n foods usi nG bo ilinG w a T eR MeTHod Note: Y our 16-quart canner can be used as a boiling water canner f or 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 .
19 BREAD AND BUTTER PICKLES 4 pounds 4- to 6-inch cucumbers, 2 tablespoons mustard seed cut into slices 2 teaspoons turmeric 2 pounds onions, thinly sliced 2 teaspoons celery seed (about 8 small) 1 te.
20 plug is ever forced out of its cover opening due to excess pressure while cooking or canning, it is important to call the Test Kitchen at 1-800-368-2194. Do not attempt to use the released overpressure plug. The canning-cooking rack can be used to hold foods above the liquid level.
21 8. After the air vent /cover lock and ov erpressure plug ha ve dropped and no steam escapes when the regulator is tilted, remov e the pressure regulator . Do not remov e the pressure regulator until pressure is completely reduced. Always remov e the pressure regulator before opening the co ver .
22 HelP f ul Hi nT s foR PRe ssuRe Coo K inG Y our fa vorite recipes may be adjusted for cooking in the canner by follo wing the general directions in this book for the particular type of food being cooked. Decrease the length of cooking time by two thirds, since pressure cooking is much faster than ordinary cooking methods.
23 ITALIAN BEEF 9 lbs. rump or chuck roast 1 tablespoon salt, or as desired 3 tablespoons cooking oil 2 cups sliced mushrooms 3 onions, chopped 3 6-ounce cans tomato paste 2 cups diced celery 2 10½-ounce cans beef broth 3 carrots, chopped 1½ cups red wine 3 bay leaves Heat canner, add oil, and brown roast on all sides.
24 VIRGINIA HAM 10 lbs. ham 1½ cups brown sugar 4 cups water Cloves Place ham on cooking rack in canner. Add water. Close cover securely. Place pressure regulator on vent pipe and COOK 60 MIN- UTES at 15 pounds pressure. Let pressure drop of its own accord.
25 GOURMET VEAL STEAK 12 lbs. veal round steak, 2 lemons, thinly sliced cut into serving pieces 2 chicken bouillon cubes ¼ cup cooking oil 1 cup boiling water 1 tablespoon salt, or as desired 1 cup sherry 1 teaspoon pepper Heat canner, add oil, and brown meat.
26 BEEF GOULASH 6 lbs. chuck roast, cut into 4 garlic cloves, minced 2-inch cubes 8 onions, chopped 3 tablespoons cooking oil 16 allspice corns Salt and pepper 2 6-ounce cans tomato paste 1½ teaspoons paprika 12 potatoes 4 cups water Heat canner , add oil, and brown meat.
27 SP ARERIBS AND SA UERKRA UT 6 lbs. spareribs, cut into 3 quarts sauerkraut serving pieces 3 tablespoons bro wn sugar 3 tablespoons cooking oil 2 cups water Salt and pepper 2 cups water Heat canner, add oil, and bro wn ribs on both sides. Season with salt and pepper .
28 CHOP SUEY 3 tablespoons cooking oil ½ cup soy sauce 3 lbs. round steak, cubed 3 cups diced celery 1 lb. lean pork, cubed 2 cups water 1 lb. lean v eal, cubed * * * * * * Salt and pepper 3 16-ounce cans Chinese vegetables 3 onions, chopped 3 16-ounce cans bean sprouts Heat canner , add oil, and brown meat well.
29 PRe ssuRe Coo K inG Poul T R Y Poultry recipes are cooked at 15 pounds pressure. T ry the follo wing suggested recipes and enjoy tasty poultry in a v ariety of sauces. Or , prepare your own fav orite poultry dishes. When you wish to seal the natural juices into the poultry , sear to a crispy brown prior to pressure cooking.
30 CHICKEN MARENGO 9 lbs. chicken, quarter ed 2 cloves garlic, minced 1 tablespoon coarse black pepper 4 3-ounce cans sliced mushrooms, 1 cup flour drained (or 1 lb . mushrooms, sliced) 1 tablespoon salt, or as desired 4 16-ounce cans tomatoes 1 ⁄ 3 cup cooking oil 2 cups dry white wine Rub chicken with pepper .
31 PRe ssuRe Coo K inG so uPs Make homemade soups the easy way in your canner . If you wish to prepare your family’ s fav orite soup, use the follo wing recipes as guides.
32 BR O WN BEEF STOCK 3 tablespoons cooking oil 1 cup chopped celery 4 lbs. beef, cubed 1 cup diced turnips 3 quarts water 2 tablespoons parsley flakes 1 cup sliced onion 1 bay leaf 1 cup diced carrots 1 tablespoon salt, or as desired Heat canner , add oil, and brown beef.
33 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 cu.
34 R e CiPe i ndex PRESSURE CANNING RECIPES FR UITS AND T OMA TOES . . . . . . . . . . . . 9 A p p l e s ............................ 9 A p p l e s a u c e ......................... 9 A p r i c o t s ........................... 9 B e r r i e s .......
35 seR ViCe and P aR Ts infoR M a T io n If you hav e any questions regarding the operation of y our Pr esto cooker or need parts f or y our cooker , contact us by any of these methods: • Call 1-800-877-0441 weekdays 8:00 AM to 4:30 PM (Central T ime) • Email us at our website www .
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Presto Pressure Canner and Cookerを既にお持ちだが、まだ読んでいない場合は、上記の理由によりそれを行うべきです。そうすることにより機能を適切に使用しているか、又はPresto Pressure Canner and Cookerの不適切な取り扱いによりその寿命を短くする危険を犯していないかどうかを知ることができます。
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