INSTRUCTIONS & RECIPES

COOKING & CANNING WITH

THE ALL-AMERICAN®

PRESSURE COOKER/CANNER

The professional quality deluxe castaluminum Pressure Cooker/Canners withthe exclusive “Metal-To-Metal” seal.

77L3

CAUTION! READ THESE IMPORTANT SAFEGUARDS!

When using pressure cookers, basic safety precautions should always be followed:

1. Read all instructions.

2. Do not touch hot surfaces. Use handles and pot holders.

3. Close supervision is necessary when the pressure cooker/canner is used near children.

4. Do not place the pressure cooker/canner in a heated oven.

5. Extreme caution must be used when moving a pressure cooker/canner containing hot liquids.

6. Do not use pressure cooker/canner for other than intended use.

7. This appliance cooks under pressure. Improper use may result in scalding injury. Make certainunit is properly closed before operating. See Operating Instructions beginning on page 6 of thisbooklet.

8. Never fill the unit over 2⁄3 full when cooking; however, when cooking foods that expand such asdried fruits, or vegetables, the unit must never be over 1⁄2 full. One-half full means the food, aswell as all other ingredients and liquids combined. See Food Preparation Instructions beginning onpage 8 of this booklet.

9. Do not cook foods such as applesauce, beans, cranberries, pearl barley, oatmeal or other cereals,rice, split peas, noodles, macaroni, rhubarb, or spaghetti. These foods tend to foam, froth, andsputter, and may block the pressure release device (steam vent). Refer to page 4 “Suitable Foods”for additional information and listings.

10. Always check the pressure release devices for clogging before use.

11. Do not open the pressure cooker/canner until the unit has cooled and internal pressure has beenreleased. Gauge should read zero at this time. Remove pressure regulator weight. Any pressure inthe cooker can be hazardous. See Operating Instructions beginning on page 6 of this booklet.

12. Do not use this pressure cooker/canner for pressure frying with oil (broasting).

13. Always make sure that the pressure regulator weight vent pipe opening is clean and you can seethrough it. Read page 6 “Cleaning Vent Pipe.”

14. Never loosen wing nuts until the steam pressure gauge registers zero and you have allowed anyremaining pressure to escape by removing the Pressure Regulator Weight.

15. Do not subject your cooker/canner to sudden extreme temperature changes as this will causeexpansion or contraction which can crack a cast aluminum utensil. Do not move a cooker from acold storage area directly onto a hot flame or element. Do not add cold water to a cooker/cannerwhich has boiled dry and is still hot. Do not cool a hot cooker/canner suddenly by pouring coldwater on it or wrapping cold wet towels around it.

16. When normal operating pressure is reached, turn the heat down so all the liquid, which createssteam, does not vent out.

17. Be sure that handles are assembled and fastened properly before each use. Cracked, broken orcharred handles should and must be replaced. The No. 64 Bakelite wing nut should be threadedinto the No. 54 clamp bolt four (4) complete revolutions before bringing assembly into the holddown position. When all the wing nuts are in hold down position, tighten all evenly.

18. ALL-AMERICAN Pressure Cooker/Canners are NOT recommended for use on glass top/flat rangesbecause its weight may cause the glass/ceramic to break. The diameter of the canner is also largerthan most burners, and may cause heat to transfer outward and damage the surrounding surface.

19. SAVE THESE INSTRUCTIONS.

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COOKING AND CANNING WITH HEAVY CAST ALUMINUMALL-AMERICAN PRESSURE COOKER/CANNER

Table Of ContentsImportant Safeguards.....................................................................................................................inside front coverWarranty ..............................................................................................................................................................2Model Information.................................................................................................................................................2Warning Labels .....................................................................................................................................................3About the ALL-AMERICAN Pressure Cooker ...........................................................................................................4Important Safety Precautions .................................................................................................................................6Caring for your Cooker...........................................................................................................................................7How to Use Your Cooker ........................................................................................................................................8

Cooking InstructionsCooking Meat in the Pressure Cooker....................................................................................................................10Cooking Vegetables in the Pressure Cooker ..........................................................................................................10Cooking Grains in the Pressure Cooker..................................................................................................................10Recipes for Pressure Cooking—Meats ...................................................................................................................12Recipes for Pressure Cooking—Seafood ................................................................................................................14Recipes for Pressure Cooking—Fowl .....................................................................................................................14Recipes for Pressure Cooking—Soups, Dried Fruits & Vegetables............................................................................15Recipes for Pressure Cooking—Desserts ................................................................................................................16

Canning InstructionsProcessing in the Pressure Canner ........................................................................................................................18Canning Terms ....................................................................................................................................................18Safety Tips for Home Canning ..............................................................................................................................19Causes of Spoilage ...............................................................................................................................................19ALL-AMERICAN Automatic Master Sealer ............................................................................................................20Packing Cans or Jars ............................................................................................................................................21Directions for Using Tin Cans ...............................................................................................................................21Directions for Using Glass Jars..............................................................................................................................21Labeling Cans and Jars.........................................................................................................................................22Storing Cans and Jars...........................................................................................................................................22Altitude Adjustment Chart....................................................................................................................................23Timetables and Canning Instructions for Meat .......................................................................................................24Timetables and Canning Instructions for Poultry....................................................................................................27Timetables and Canning Instructions for Seafood...................................................................................................28Preparing Fruits and Vegetables for Canning .........................................................................................................30Timetables and Canning Instructions for Fruits ......................................................................................................31Timetables and Canning Instructions for Tomatoes ................................................................................................33Timetables and Canning Instructions for Vegetables...............................................................................................34Recipes for Canning.............................................................................................................................................37Questions and Answers on Home Canning ...........................................................................................................40Repair Parts Price List ..........................................................................................................................................42Parts Illustrations.................................................................................................................................................43Charts and Tables ................................................................................................................................................44Index ............................................................................................................................................inside back cover

CAUTION!READ THIS BOOKLET BEFORE USING. IMPROPER USE MAY RESULT IN SCALDING INJURY. DO NOTOPEN COOKER/CANNER UNTIL ALL PRESSURE IS RELEASED AND GAUGE IS AT ZERO. DO NOTOVERFILL UNIT. BE SURE TO READ AND UNDERSTAND ALL OPERATING INSTRUCTIONS BEFOREUSING COOKER. READ THE IMPORTANT SAFEGUARDS ON THE OPPOSITE PAGE.

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ALL-AMERICAN HEAVY CAST ALUMINUM PRESSURE COOKER/CANNER LIMITED WARRANTYThis quality pressure cooker/canner is designed and manufactured to provide many years of satisfactory performance under normal use.Wisconsin Aluminum Foundry pledges to the original owner that should there be any defects in material or workmanship during the firstyear after purchase, we will repair or replace it at our option. This pledge does not apply to damage caused by shipping. To obtain serviceunder the warranty:1. Call the Customer Service Department to obtain a Return Authorization Number. Items returned without a Return Authorization Number

will be refused.

2. Return pressure cooker/canner, postage prepaid, with sales receipt, Return Authorization Number and a description of the claimed defect to:Wisconsin Aluminum Foundry Co., Inc.Consumer Products DivisionCorner of S. 18th and Franklin StreetsManitowoc, WI 54220

IMPORTANT — PLEASE READAny alterations, modifications or changes of any type made to the pressure cooker/canner or to any component thereof will void thiswarranty!We want you to obtain maximum performance from using this quality pressure cooker/canner, and we ask that you take the time to read andfollow the operating instructions. Failure to follow instructions, damage caused by improper replacement parts, abuse, or misuse will voidthis pledge. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state. This isWisconsin Aluminum Foundry's personal pledge to you and is being made in place of all other express warranties.

DIMENSIONS, WEIGHTS AND CAPACITIES OF ALL-AMERICAN PRESSURE COOKERS

MODEL 910 915 921 925 930 941LIQUID CAPACITY (Qts.) 101⁄2 151⁄2 211⁄2 25 30 411⁄2Inside Diameter, Inches 103⁄8 125⁄8 125⁄8 125⁄8 125⁄8 151⁄4Inside Height, Inches 75⁄8 71⁄2 101⁄2 111⁄2 14 133⁄4Shipping Weight, lbs. 14 20 23 24 29 41Will Hold:Pint Jars 7 10 19 19 19 32Quart Jars 4 7 7 7 14 19No. 1 Cans 14 22 35 36 44 73No. 2 Cans 7 12 18 20 25 36No. 3 Cans 3 5 10 10 10 21No. 10 Cans 1 1 1 2 2 6Please note: Jar counts are based on the Standard Mason Jar.

Record your model number here

UPC CODES910 ........ 0 89149 00910 5915 ........ 0 89149 00915 0921 ........ 0 89149 00921 1925 ........ 0 89149 00925 9930 ........ 0 89149 00930 3941 ........ 0 89149 00941 9

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The warning label pictured below is located on the top of your pressure cooker. Please refer to the drawing belowfor location placement of safety warning label. In the event that your pressure cooker ever requires replacementlabels, please contact the manufacturer and a new replacement label will be promptly sent out to you free of charge.Instructions for placing the label on the unit will be included.

SAFETY WARNING LABELS

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The ALL-AMERICAN PressureCooker/Canner offers the busycook many money-saving

advantages:Safe canning. Pressure cooking

provides the only safe method forcanning non-acid foods such asvegetables, fish, meat and poultry. Itis perfect for canning in tin cans aswell as in glass jars.Saves energy and time. The

pressure cooker prepares foods in afraction of the time required by othercooking methods.More healthy. Foods cook

quickly in a minimum amount ofliquid, helping foods retain flavor andhealthy nutrients.Saves money. Budget cuts of

meat are quickly cooked to juicygoodness in the pressure cooker. Andthe high temperature makes meattender and flavorful without the useof chemical tenderizers.Saves clean-up. Since food

flavors do not mingle in live steam,several foods may be prepared inthe cooker at the same time withoutmixing flavors.

OTHER CANNING/COOKING INFORMATION ANDRESOURCES

• County University/Extension Office(every county has one)

• Extension Agent/Home Economist(Check local phone book fornumber or call information)

• LibraryBooks under Canning, FoodPreservation, Home Canning

• InternetNational Center for Home FoodPreservationhttp://www.uga.edu/nchfp/how/can_home.html

• BookstoresBooks under Canning, FoodPreservation, Home Canning

ABOUT THEALL-AMERICAN

PRESSURE COOKER/CANNERSUITABLE FOODS

IMPORTANT INFORMATION (from No. 9 inside front cover):It is especially important that you never cook rice, applesauce,

beans, cranberries, macaroni, rhubarb or spaghetti in your cooker.There are many varieties of dry, hard beans and peas, examples ofwhich are pinto beans, black beans, lima beans, blacked-eyed peas,kidney beans, lentils, soy beans, mung beans, small red beans, garban-zo beans (chick peas).In the interest of safety, do not use your cooker to cook the foods

listed above. These foods tend to foam, froth, and sputter and pieces offood could block the safety or pressure release devices; therefore, weurge you not to cook these foods in your pressure cooker.Safety must be of first concern.

Please write to:WISCONSIN ALUMINUM FOUNDRYConsumer Products DivisionP.O. BOX 246MANITOWOC, WI 54221-0246

PLEASE READ THIS IMPORTANT STATEMENT:Wisconsin Aluminum Foundry will not be held responsible for anyaccidents, injuries, or any other problems resulting from the cooking ofany of the foods listed above.

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Metal-to-metal sealbetween the cover andthe pot means younever need to replacea broken, cracked orhardened gasket.

The exclusive metal-to-metal sealimproves with use ifproperly cared for andlubricated. (See Page 6)

Cover secured withlarge, stay-coolBakelite wing nuts.

Easy to read pressure gauge

Double thicknessedges

Bakelite top handle

The automatic pressure controlconsists of the round pressureregulator weight and the vent pipe.The vent pipe is attached to the coverand the pressure regulator weight fitson the vent top. (See page 8)

The overpressure plug will automatically vent steam if the ventpipe becomes clogged. (See page 6)

Extra heavy, high-grade cast aluminumheats quickly, wearswell, cleans easily,and will not rust.

HANDLE SAFETYIMPORTANT NOTICE

Only use the side handles to lift the pressurecooker. This applies to the pressure cooker whenit is empty or contains items. NEVER use the tophandle to lift the complete unit. The top handle is

used to remove the cover only.

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For your own safety and to avoiddamaging the cooker, please readthese instructions carefully

before using.

Lubricate Before UsingBefore using your cooker, lubricate themetal-to-metal seal with petroleum jellyor Vaseline to prevent the cover fromscratching or sticking. Apply a thin filmof lubricant to the edge inside thecooker where the inside wall begins tobevel out (see diagram below). Usejust enough lubricant to wet the edge,but not enough to actually see it.

Place a similar amount of lubricanton the threads of the bakelite wingnuts and also on the metal face aroundthe opening. Wipe away excesslubricant. This will help the wing nutsturn more easily and hold the coversecurely to the cooker/canner, prevent-ing steam leaks.

About the Metal-to-Metal SealThe cover of your pressurecooker/canner is designed toseal tightly without theuse of a rubber gasket.

The metalsurfaces where thecover and cookermeet are beveledto produce theexclusive metal-to-metal seal. Asa result, the coverwill wobbleslightly when placedon the bottom beforethe wing nuts are fullyfastened.When the cover isproperly seated, there is a small gapbetween the cooker/canner and the cover(see diagram above). To secure thecover, gradually and evenly tighten twoopposite wing nuts at the same time,maintaining the same size gap aroundthe entire unit where the cover meets thebottom. Never tighten just one wingnut at a time. A new cooker willsometimes leak slightly around themetal-to-metal seal. This will do noharm, and should cease after being useda few times.

Keep Safety Openings ClearIt is important to inspect the openingsto the overpressure plug, the vent pipe,and the steam pressure gauge regularlyand to make sure steam can passthrough them.

Cleaning Vent PipeBefore using cooker/canner, hold thecover up to the light to see if the ventpipe is clear. If you cannot see lightthrough the vent pipe, it may beblocked. Carefully insert a piece of wirein the vent pipe and run it gently inand out to be sure the tube is clear andunobstructed. You may wish topurchase a #75 cleaning rod for thispurpose. Rinse with hot water.

Use Adequate Liquid/WaterIt is critical to understand the impor-tance of having water in the cookerwhen in use. During cooking orcanning there must be at least 11⁄2" ofwater (or the amount called for in the

recipe or canning instructions) inthe bottom of the cooker so

that the cooker won’tboil dry due to steamblow-off. If there isnot enough waterin the pressurecooker and itboils dry, the unitwill be ruined,cannot berepaired, andmust be replaced.

Filling CookerPressure cooker should

never be more than 2⁄3 fullwhen cooking foods like soups or

stews. When cooking foods whichexpand, including all dried beans &peas, such as pinto beans, fill cooker 1⁄2full. Half full means the pot is 1⁄2 full ofthe beans and water combined,resulting in occupying never more than1⁄2 of the total volume of the cooker.

Excess Pressure Inside CookerThe selective Pressure RegulatorWeight is designed to release excesssteam at 18 pounds of pressure.However, if the Vent Pipe becomes

clogged inside with food or greasebuildup, it will not function. If thesteam pressure gauge registers in theCAUTION range and the selectivePressure Regulator Weight has notautomatically released pressure, do thefollowing at once:1. Turn off the heat source. Do not

move the pressure cooker!2. Allow the cooker to stand until cold

to the touch (this may take an houror more). Only then is it safe toremove the cover, and only removecover after the gauge reads at ZERO.

3. Clean the Vent Pipe and the steampressure gauge passage as describedabove. You may purchase a newVent Pipe from the factory if needed.

Temperature FluctuationDo not subject your cooker to suddenextreme temperature changes as this willcause expansion or contraction whichcan crack a cast aluminum utensil. Donot move a cooker from a cold storagearea directly onto a hot flame. Do notadd cold water to a cooker which hasboiled dry and is still hot. Do not cool ahot cooker suddenly by pouring coldwater on it or wrapping cold wet clothsaround it.

Open Cooker SafelyBe sure pressure has dropped to zeroand that you have removed theselective Pressure Regulator Weightbefore loosening the Bakelite wingnuts. When removing cover, raise thefarthest edge first to protect face andarms from steam.

Dropping The CookerIf you ever drop your pressure cooker,it must be examined for damage. If it isdropped on a hard surface, call for aReturn Authorization number andreturn the unit to Wisconsin AluminumFoundry with a note explaining thatthe unit was dropped and that youwould like it examined. We will check itthoroughly, including the selectivePressure Regulator Weight and steampressure gauge, and notify you of ourfindings and the repair charges.

IMPORTANT SAFETY PRECAUTIONS:READ BEFORE USING PRESSURE COOKER/CANNER

TOP

BOTTOM

GAP

METAL-TO-METAL

SEAL

APPLY LUBRICANT

HERE, TO THE

BOTTOM ONLY

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Metal-To-Metal Seal, CleaningAnd MaintenanceThe metal-to-metal seal must belubricated periodically to prevent thecover from sticking to the bottom asa result of dryness. Lubricate themetal-to-metal seal on the bottomwith petroleum jelly or Vaseline toprevent scratching and sticking ofthe seal. (See diagram page 4.) It isrecommended that a thin film beapplied every third or fourth use. Themetal-to-metal seal must not bepermitted to become dry, as thiscould result in severe damage to themetal-to-metal seal and make it verydifficult to remove the cover. Lack oflubrication also makes it very difficultto maintain a steam-tight seal.It is also important to periodically

wipe off the metal-to-metal seal witha clean towel to remove any build-upof foreign material trapped in thelubricant. You may use 0000 gradesteel wool and carefully go aroundthe seal to remove any build-up ofhardened lubricant. However, avoidhard scrubbing of the metal-to-metalseal to prevent damage.Accuracy Of Steam Pressure GaugeALL-AMERICAN pressure cookercanners are weighted-gauge canners.The pressure gauge is supplied as areference only for when the unit ispressurized and timing for canningmay roughly begin, or when thepressure has dropped to zero and thelid may be safely removed. Theaccuracy of your steam pressuregauge is at + 2 pounds. Please refer toinformation provided on page 8 under“Using Cooker” - Item #2 - the boldprint. If you would like to have yourgauge tested you may contact yourcounty extension agent. If they areunable to provide this service, youwill have to purchase a new gauge.

Discoloration And PittingDiscoloration of aluminum inside isharmless. It can be removed byboiling a solution of one tablespoon-ful of vinegar or two level table-spoons cream of tartar in a quart ofwater, or by scrubbing with analuminum cleaner or soap impregnat-ed steel wool cleaning pad.

Pitting is caused by the interactionof aluminum with other metals in thepresence of moisture. This can beprevented by washing, rinsing anddrying the unit thoroughly afterevery use. Always store the pressurecooker in a dry area when not in use.While pitting is not injurious tohealth, if pitting becomes present andyou detect it in the metal, then werecommend that the unit be returnedto the factory for examination. DONOT USE THE UNIT IF PITTING

IS PRESENT until it is determinedthe extent of damage caused bypitting.

StorageThe cover should be stored separate-ly from the bottom or upside downon the bottom to allow air circula-tion. Always be sure the cover andbottom are thoroughly dried toprotect against pitting and corrosion.Protect the metal-to-metal seal frombeing struck or dented.

OVERPRESSURE PLUG, NO. 2040IMPORTANT INFORMATION

The overpressure plug releases if the vent pipe becomes blockedand cooker/canner develops too much pressure. This is a protec-tion that permits excess pressure to be released safely. If you

follow directions for using the unit properly, the plug will probablynever release.

A small amount of steam or moisture may be visible around theoverpressure plug as the pressure is starting to build inside the unit. Itis normal for the overpressure plug to leak steam until approximately 5pounds is shown on the pressure gauge. If leakage continues beyondthat point, the cause may be:1. The overpressure plug needs replacing if it is worn, cracked or

hard. We recommend that you replace the overpressure plug every 12months, or before if it becomes hard or deformed. Never reuse a blownoverpressure plug.2. Built-up food or grease may be in the opening. We recommend

that the opening in the cover where the overpressure plug fits becleaned with hot soapy water and a small brush at least once everymonth during periods of use to maintain a clean opening. This clean-ing/inspection is in addition, of course, to normal cleaning performedafter using the unit.TO REMOVE THE OVERPRESSURE PLUG: From the underside of the

cover, pull the plug out of its opening using your fingers. After cleaning,reinsert the overpressure plug by pushing the round top side of theoverpressure plug into the opening from the underside of the cover. Whenthe overpressure plug is correctly in position, the indented portion will bevisible when the underside is viewed. Be certain to check, after insertingplug, that the round top of plug and top lip are fully through the openingso that the top lip is not folded under.

COVER TOP SIDE TOP LIPROUND TOP OF PLUGMARKED “AA”

BOTTOM OF PLUGIS INDENTED

OVERPRESSURE PLUG

CARING FOR YOUR COOKER

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HOW TO USE YOUR COOKERCheck metal-to-metal seal for lubrica-tion. (See pages 6-7). Check to makesure vent pipe is clear. (See page 6)

Place Food And Water InsidePlace 11⁄2" of water (or the amountcalled for in the recipe or canninginstructions) in bottom of cooker.(Note: Whenever canning, add waterBEFORE placing jars or cans intocooker.) Always place a rack inbottom of the pressure cooker withthe rim facing down when usingpans, canning jars, or tin cans. Neverallow these containers to standdirectly on the bottom of the cooker.The rack is also useful for holdingmeat or vegetables out of the waterwhile cooking.

Place Cover On CookerPlace cover on cooker bottom so thatarrow on cover aligns with the arrowon the bottom.1 Gradually and evenlytighten two opposite wing nuts at thesame time, maintaining the samesize gap around the entire unit wherethe cover meets the bottom. Nevertighten just one wing nut at atime.

ExhaustingThere are two ways in which youmay use this pressure cooker, onewould be for cooking food and thesecond would be for canning food ineither glass jars or metal cans.The following instructions apply to

both methods; however, there is onestep that must be taken wheneveryou are using the pressure cooker asa pressure canner, and that is “afterplacing lid on cooker, you must allowsteam to escape from the vent pipefor 7 minutes before placing selectivepressure regulator weight on cover.”This procedure is called “exhaust-ing” and is necessary only whencanning food.For more detailed CANNING

instructions, please refer to pages 18and 22.

Using Cooker1. Set the pressure regulator weightover vent pipe, aligning the weightso that the hole corresponding tothe desired pressure is directly overthe vent pipe.

2. Place pressure cooker over heatsource, and when the pressureregulator weight begins to jiggleand sputter, adjust the heat until itjiggles only one to four times eachminute. The pressure regulatorweight will jiggle or rock when thepressure is reached. NEVER TURNUP THE HEAT TO THE POINTTHAT A CONSTANT FLOW OFSTEAM IS ESCAPING, THEREBYCAUSING THE PRESSURE REGU-LATOR WEIGHT TO BE CON-STANTLY IN THE “UP” POSITION.REDUCE THE HEAT SO THATTHE PRESSURE REGULATORWEIGHT ONLY JIGGLES ANDSPUTTERS FROM ONE TO FOURTIMES A MINUTE.Experience with the pressure

regulator weight will teach youwhat setting on your stove willmaintain the proper pressure andhow long it takes to bring thepressure cooker to the point wherethe pressure regulator weightjiggles or rocks. This will depend

on which size pressure cooker youhave and how much food your arecooking.Please understand that there

will not be an exact correlationbetween the pressure shownon the gauge to the corre-sponding pressure setting onthe pressure regulator weight.For example, even though youhave set the pressure regulatorweight at 10 lbs., the gaugemay show a range during thecooking process of 8 to 12 lbs.Do not expect the gauge toalways show the exact pres-sure setting as the pressureregulator weight, as the pres-sure is changing within theunit as the pressure regulatorweight jiggles and sputters,which is simply a process ofconstantly building up andreleasing pressure to maintainthe setting on the pressureregulator weight.Even in the situation where

the gauge is not registeringcorrectly for any reason, youcan be assured that the unitwill still operate at the pres-sure regulator weight setting.The basic reason that ourpressure cooker retains thegauge is to provide additionalinformation as to the pressureand temperature within theunit, but you can be assuredthat the unit is functioning atthe pressure regulator weightsetting.Try to keep the pressure as

steady as possible by regulatingthe amount of heat applied to thecooker. At no time should thepressure be allowed to riseabove 15 P.S.I. Excess pressureshould be decreased by turningheat down. Remember, it is theamount of heat applied to theunit that regulates the pressure.

3. To count your cooking time, beginfrom the first jiggle or rock of thepressure regulator weight, andwhen the food has cooked to

The pressureregulator weightlets you select oneof three pressure

settings.

Pressure Cooking Temperature5 lbs. 228° F 107°C10 lbs. 240° F 113°C15 lbs. 250° F 118°C

When the pressure cookerreaches the proper temperature,the pressure regulator weightwill jiggle audibly, and you cansee the steam being released.The pressure will be automatical-ly maintained for proper pres-sure cooking. The pressureregulator weight itself neverrequires adjustment or testing foraccuracy.

5

15

10

1 This means that you have the cover and bottom correctly positioned together. (Older pressure cookers will have a linemark on the rim of the bottom.)

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proper pressure for the correct periodof time, turn off the heat.

Reduce PressureWARNING: Steam escaping from thevent pipe can scald or burn you andthe pressure regulator weight may behot. Protect your hand with a potholder or mitt. When cooking is completed and

heat is off, reduce pressure as follows:• After most normal cooking, permitcooker to cool until steam pressuregauge reads zero.

• After cooking soup, cereals, or anyfood that might boil over in thepans, turn heat off and permitcooker to cool.

• After canning in glass jars, turnheat off and permit cooker to coolgradually until the steam gaugedrops to zero. Remove the selectivepressure regulator weight slowlyand do not release steam pressuretoo rapidly as liquid will be drawnfrom jars.

• After canning in tin cans, turn heatoff and release pressure as quicklyas possible by removing theselective pressure regulator weightwith fork or hot pad.Do not put cold cloths or water on

the cooker to hasten cooling. Thismay crack the aluminum.Do not move the pressure cooker

until the pressure is completelyreduced.

Opening Cooker SafelyCAUTION: Never loosen wing nutsuntil the steam pressure gaugeregisters zero, and you have allowedany remaining pressure to escape bycarefully removing the selectivepressure regulator weight.Remove cover, raising farthest

edge first to protect face and armsfrom steam. When the pressure regulator

weight is left on, a vacuum mayform inside the cooker making thecover difficult to remove. To avoid avacuum, which will cause the coverto be drawn to the bottom verytightly, you must remove the pres-

sure regulator weight from the ventpipe as soon as the pressure gaugeindicator reaches zero P.S.I. and thenremove the cover. The longer youwait without removing the pressureregulator weight, the more vacuumwill form, pulling the cover tighterand tighter to the bottom.Another reason that a cover sticks

to the bottom is that the metal-to-metal seal has been permitted tobuild up a coating of foreign materialsuch as dried grease, lubricating oil,etc. Please refer to page 7 under thesection “Metal-to-Metal Seal,Cleaning and Maintenance” forcomplete instructions.

Removing a “Stuck” Cover(due to a vacuum)In the event that a vacuum forms,use a large standard screwdriver topry the top loose. Place the end ofthe screwdriver at an angle betweenthe cover and bottom near a wingnut assembly. Do not go straight inwith the screwdriver or you willdamage the metal-to-metal seal.Gently pry upward using the screw-driver as a lever. Continue to pryupward at each wing nut assemblyarea uniformly so that the cover israised evenly. In most cases, thecover should come off rather quickly.If you need further assistance,

please call the factory.

HOW TO USE YOUR COOKER

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MeatWhen cooking meats, place emptycooker on stove to heat. Put fat inbottom of cooker and sear meat onall sides to seal in juices. Add 1⁄2"water to bottom of cooker (or theamount called for in the recipe), andcook for time given in timetable orrecipe. Follow instructions underHow to use Your Cooker, page 6.The length of cooking period for

meats depends on the amount anddistribution of the fat on the meat,the amount of bone, toughness, size,thickness of cut, and the position ofthe meat in the cooker. Rolled roastsrequire a longer cooking time perpound than unboned roasts, andshort, chunky roasts require longercooking time than long, flat ones.Due to the difference in surface areaof small roasts up to 3 or 4 pounds,they require a longer cooking timeper pound than larger roasts.Consequently, it is possible to giveonly general rules regarding averagecooking time for meats. Averagetimes are about 8 to 10 minutes perpound for rare, and at least 12 to 15minutes per pound for well done.With a little experimenting, you willbe able to regulate the cooking timeaccording to a particular cut of meat.

MEAT TIMETABLE

Beef ................................................Cook at 15 Pounds PressureRump or chuck roast..........................12 to 15 min. per lb.Corned beef ......................................12 to 15 min. per lb.Ground meat loaf ..............................8 to 10 min. per lb.Pot roast, thin....................................8 to 10 min. per lb.Pot roast, thick ..................................10 to 12 min. per lb.Fresh tongue ....................................35 to 45 min.Tongue, smoked or cured ..................60 min.Round steak, 1" thick ........................15 min.Stew meat cubes ................................15 to 20 min.Hearts ..............................................15 to 20 min.

Lamb or MuttonShoulder roasts ..................................10 to 12 min. per lb.Stew cubes ........................................15 min.

PorkFresh ham ........................................12 to 15 min. per lb.Loin roasts ........................................10 to 12 min. per lb.Shoulder roasts ..................................12 to 15 min. per lb.Pork chops, 1" thick ..........................10 min.Pork steak, 1" thick............................10 min.Pork shanks ......................................20 to 30 min.

SpareribsSpareribs ..........................................15 min.

COOKING IN THE PRESSURE COOKER

GRAIN TIMETABLE

Cook at 15 Pounds Pressure

Bulgur, Cracked Wheat ..................................................5-10 MinutesPreparation: Wash. Place in pan. Cover grain with 1” of water. Add warmwater to bottom of cooker to level of rack. Never fill the pressure cookermore than one-half full. This one-half includes the water and all ingredi-ents.

Whole Wheat Berries & Other Whole Grains ..................35 MinutesPreparation: Hard grains may be soaked overnight to reduce cooking time.Cover grain in pan with 2" of water. Continue as above.

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VEGETABLE TIMETABLE

Cooking Time (Min.)Vegetable Preparation At 15 Pounds PressureAsparagus .............................Clean and wash. Use pan ...............................................................................1-3Beans, green or wax ..............Wash and cut.................................................................................................2-3Beets .....................................Wash, leaving root and 2" of stem on. Cook. Peel and

dice. Season with salt, butter, pepper, and a little vinegar and sugar .............................................................New 12-18; Old 15-20

Brussels Sprouts.....................Wash ................................................................................................................2Cabbage.................................Quarter and season with salt ..............................................................................8Carrots...................................Slice, put in pan. Season.........................................................Sliced 2; Whole 3-4Cauliflower ............................Soak head 1⁄2 hour in cold salt water. Divide sections.

Place in pan ...................................................................................................1-2Celery....................................Wash and dice ...............................................................................................2-3Corn-on-the-Cob ....................Clean and place on rack..................................................................................3-5Hominy ........................................................................................................................................................30Onions ..................................Place in pan. Season................................................................Sliced 3; Whole 10Parsnips ................................Wash. Cook on rack.................................................................Sliced 3; Whole 10Peas ......................................Shell and wash ..............................................................................................2-3Potatoes, Irish........................Peel and place in pan..................................................................................10-20Potatoes, scalloped........................................................................................................................................10Potatoes, sweet ......................Wash, peel, quarter or halve, cook on rack ....................................................8-10Pumpkin or Winter Squash.....Wash and remove seeds. Break in pieces and place in pan ...........................10-12Rutabagas .............................Peel and wash....................................................................Sliced 5; Quartered 12Spinach, Swiss Chard .............Wash thoroughly in several waters ....................................................................2Turnips ..................................Slice or dice turnips. Use pan. Season with salt and a little sugar ......................4-5

COOKING IN THE PRESSURE COOKER

VegetablesPrepare vegetables in the usualmanner and season. Pour about 1⁄2"of water in the bottom of the cooker.

Place vegetables on rack or in ametal pan resting on the rack.For best color and texture, when

done cooking, turn the heat off,allow pressure to reach zero, removethe regulator weight, then remove

the cover, raising the farthest edgefirst to protect face and arms fromsteam. Do not allow the vegetablesto remain in the cooker once thepressure is down to zero.

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MeatsPot Roast4 lbs. beef for pot roasting2 tbsp. drippings4 tbsp. flour2 tsp. salt1⁄4 tsp. pepper1 cup celery, chopped fine1⁄2 cup carrots, cut in cubes2 green peppers, diced2 cups stewed tomatoes1 medium sized onion, chopped fineEnough water to fill bottom ofcooker to 1⁄2"Dredge the meat on all sides with

flour, salt and pepper; put drippingsin cooker and brown meat on allsides. Add green pepper and onion,pouring water and stewed tomatoesover meat. Cover cooker and cook forabout 60 minutes at 15 poundspressure. Release steam, open cookerand add celery and carrots. Cookanother 10 minutes at 15 poundspressure.

Swiss Steak13⁄4 lbs. round steak3 tbsp. butter or margarineFlour to be pounded into meat2 tbsp. flour for gravy2 tsp. onion, chopped1 tsp. salt1⁄8 tsp. pepper1⁄2 tsp. Worcestershire sauce1 cup water for gravyBrown the chopped onion in the

butter in an inset pan. Add meat andbrown as well. Lift meat from theinset pan. Add 2 tablespoons of flour;brown. Add 1 cup water; stir untilthoroughly blended, making a ratherthick gravy. Add seasonings andmeat. In the bottom of the pressurecooker put water to just below heightof rack, and the pan of steak. Cookfor 40 minutes at 15 pounds pres-sure. Reduce steam to zero; removemeat and serve.

Rolled Beef RoastSear the roast (5 pounds) on all sidesin fat or drippings in the bottom ofthe cooker. When partially seared,dredge with flour and finish brown-ing. Add salt, pepper and suchseasonings as desired. Put roast onrack and add 1⁄2" of water. Seal cookerand cook for 60 minutes at 15pounds pressure. Let pressurecondense slowly. Use liquid inbottom of cooker for gravy.For smaller roasts cook a shorter time.

Chili Elegante1 lb. ground beef2 onions, chopped2 tbsp. oil1 green pepper, sliced into strips2 cups diagonally sliced celery1 clove garlic, minced1 (16 oz.) can kidney beans,undrained1 (4 oz.) can mushrooms,undrained2 (16 oz.) cans whole tomatoes1⁄2 cup red wine2 tsp. salt 1-11⁄2 tbsp. chili powderDash of cayenne pepperHeat oil until hot; add beef and

cook until browned. Add onion,celery, green pepper and garlic; sautelightly. Drain beans and mushrooms,reserving liquid; set beans andmushrooms aside. Add unusedliquid, tomatoes, wine, chili powder,salt, and cayenne to beef mixture;stir well. Close cover of pressurecooker securely and cook 20 minutesat 15 lbs. pressure. Let pressure dropof its own accord. Add beans andmushrooms; heat to boiling. Servehot. Makes 6-8 servings.

Beef Stroganoff1 lb. beef stew meat cut in 1" pieces1 tbsp. flour1 tbsp. oil1 4-oz. can mushrooms, drained(reserve liquid)

1 onion, medium, sliced1 tsp. salt1⁄4 tsp. pepperDash ground marjoram2 tsp. dry mustard3 tbsp. catsup1⁄2 cup dairy sour creamRoll beef in flour. Brown in hot oil

in cooker. Add enough water toreserved mushroom liquid to mea-sure 3⁄4 cup. Use 11⁄2 cups for 6-8 qt.recipe. Add mushrooms, mushroom-water mixture and remaining ingredi-ents except sour cream to cooker.Cover, when pressure gauge reaches10 lbs., cook 20 minutes (or cook at15 lbs. for 15 minutes). Cool cookerfor 5 minutes, then release steam.Stir in sour cream; heat through.Serve with noodles. Makes 4 servings

Barbecued Beef Short Ribs3 lbs. beef short ribs, cut in pieces2 tbsp. bacon fat2 tbsp. onion, chopped1 tbsp. green pepper, chopped1 cup catsup1 tsp. salt1 tsp. celery seed2 tbsp. brown sugar2 tbsp. lemon juice2 tsp. dry mustard1 cup waterBrown short ribs in fat in cooker.

Pour off excess fat. Mix remainingingredients; pour over ribs. Cover,when pressure gauge reaches 10 lbs.,cook 45-50 minutes (or cook at 15lbs. for 35-40 minutes). Cool cookerfor 5 minutes, then release steam.Remove ribs. Mix 2 tablespoons flourand 1⁄4 cup cold water for each cupliquid. Gradually stir into broth. Cookuntil thickened, stirring constantly.Makes 4 servings

PRESSURE COOKING RECIPES

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Stuffed Green Peppers4 green peppers3⁄4 lb. ground beef1⁄3 cup rice, cooked1 tsp. saltDash pepper1 egg1⁄3 cup onion, chopped1 10 3⁄4-oz. can tomato soup3⁄4 cup waterRemove seeds and wash peppers.

Mix beef, rice, salt, pepper, egg,onion and 1⁄3 cup soup. Stuff pepperslightly and place on rack in cooker.Top each pepper with 1 tablespoonsoup. Mix remaining soup and water;pour into cooker. Cover, whenpressure gauge reaches 10 lbs., cook15 minutes (or cook at 15 lbs. for 12minutes). Turn off the heat sourceand wait for the steam gauge to readzero, then release pressure. Makes 4servings

Corned Beef and Cabbage2 lbs. corned beef brisket11⁄2 cups water4 carrots4 potatoes, medium, cut in halves4 cabbage, wedges4 onion, small, wholePlace corned beef in cooker. Add

water. Cover, when pressure gaugereaches 10 lbs., cook 60 minutes (orcook at 15 lbs. for 45 minutes). Coolcooker for 5 minutes, then releasesteam. Add remaining ingredients.Cover, when pressure gauge reaches15 lbs., cook 5-8 minutes. Reducepressure instantly. Makes 4 servings

Whole HamA whole ham is very easily

prepared in the pressure cooker. Pour1⁄2" of water in the bottom of cooker.Place ham (about 10 pounds) on therack. Cover. Cook about 50 minutesat 15 pounds pressure. A nice flavoris added to the ham by crumbling upthree ginger snaps in kettle in whichham is cooking.Remove ham from cooker.

Remove the outside skin, sprinkleham with brown sugar and finecracker crumbs and stick cloves intoham. Brown in oven.

Stuffed Round Steak11⁄2 lbs. round steak, cut thin3 tbsp. butter or margarine2 tsp. salt1⁄4 tsp. pepper2 tbsp. minced onion1 cup hot water1 cup cracker or bread crumbs1⁄3 cup butter or substitute1⁄3 cup boiling water1 tsp. salt1⁄2 tsp. pepperMake a dressing of crumbs, melted

butter, water and seasoning. Seasonsteak with salt and pepper, spread ondressing, roll and tie. Put butter incooker and brown onions, roll steakin flour and brown with onions. Add1⁄2" of hot water and cover cooker.Cook for 15 minutes at 15 poundspressure.

Scalloped Potatoes and Ham3 potatoes, medium3 tbsp. flour3⁄4 tsp. salt1⁄4 tsp. pepper1 cup ham, cooked, cubed2 tbsp. onion, chopped2 tbsp. butter or margarine1 cup milkCut potatoes in thin slices (about 3

cups). Mix flour, salt and pepper. Ingreased 11⁄2 quart metal or heat proofglass bowl, arrange 3 layers ofpotatoes and ham, sprinkling eachlayer of potatoes with part of flourmixture and dotting with butter. Pourmilk over potatoes and cover bowlwith foil. Pour 11⁄2 cups water incooker. Place bowl on rack in cooker.Cover, when pressure gauge reaches15 lbs., cook 18-20 minutes. Coolcooker for 5 minutes, then releasesteam. Garnish potatoes, if desired,with paprika, chopped parsley orgrated Cheddar cheese. Makes 4servings

Chop Suey1 lb. pork and veal stew meat cut in1" pieces

1 tbsp. oil1 cup celery, cut in 1 in. pieces2 onions, medium, sliced1⁄2 tsp. saltDash pepper1 cup water1 1-lb. can bean sprouts, drained1⁄4 cup soy sauce3 tbsp. cornstarch1⁄4 cup waterBrown meat in oil in cooker. Add

celery, onions, salt, pepper andwater. Cover, when pressure gaugereaches 10 lbs., cook 10 minutes (orcook at 15 lbs. for 8 minutes). Coolcooker for 5 minutes, then releasesteam. Add bean sprouts. Simmeruncovered 3 minutes. Add soy sauce.Mix well. Mix cornstarch and waterin separate bowl. Gradually stir intopork mixture. Cook until thickened,stirring constantly. Serve with rice.Makes 4 servings

Spiced Pork Roast4 lbs. fresh pork loin1 tbsp. mixed pickle spiceSalt and pepper3 tbsp. butter or drippings1 onionFlourSprinkle the meat with salt and

pepper and dredge with flour. Putbutter in the bottom of cooker andbrown meat on all sides. Slice onionover the meat; add 1⁄2" hot water andspices tied in a cheesecloth. Sealcooker and cook 45 minutes at 15pounds pressure.

Leg of Lamb (5 Pounds)Sprinkle meat with salt and pepper

and roll in flour. Brown meat inbottom of cooker. Add 1⁄2" hot waterin bottom of cooker and cover. Cookfor 50 minutes at 15 pounds pres-sure. If you have the lower end ofthe bone broken, it makes it easier tobrown meat in cooker.

PRESSURE COOKING RECIPES

14

Veal Loaf11⁄2 lbs. ground veal1 cup ground ham, raw or cooked2 eggs1 cup dried bread crumbs1⁄3 teaspoon nutmegGrated rind of 1⁄4 lemonJuice of 1 lemon1 cup milk1 tbsp. butter, melted11⁄2 tsp. salt1⁄4 tsp. pepper1 pint strained tomato juiceMix all ingredients except the

tomato juice in the order given. Placeloaf in a separate pan or dish; pourthe tomato juice over the loaf. Placewater in bottom of cooker almost totop of rack and put meat in pan onthe rack. Seal cooker by fasteningcover properly. Cook for 30 minutesat 15 pounds pressure.

Veal Roast3 lbs. veal1⁄2 bay leaf1 small onion2 tbsp. flour2 tbsp. catsup1 tsp. salt1 tbsp. drippings1⁄4 cup water in panBrown roast and onion in drip-

pings in a pan. Mix seasonings and1⁄4 cup water and add to pan. Inbottom of cooker put water to justbelow top of the rack and pancontaining the roast. Cook for 30minutes at 15 pounds pressure. Turnoff heat and allow pressure to returnto zero before removing the selectivePressure Regulator Weight.

SeafoodFried PerchThe fine bones of the fish are soft-ened by the high temperature ofpressure cooking. Roll 6 cleanedperch in salted flour and brownquickly on the bottom of cooker, inhot oil or drippings. Remove to a panand then place pan inside cooker.Add water to cooker and cook for 15minutes at 15 pounds pressure.Serve with egg sauce.

LobsterPlunge lobster into boiling water tocover. Remove lobster and place onrack in cooker with 2 cups boilingwater, salted. Place cover on cooker.Allow steam to flow from Vent Pipefor at least two minutes, to removeall air from cooker. Process for tenminutes at 10 pounds pressure.Reduce pressure gradually andremove lobster as soon as gauge hasreturned to zero. Plunge lobster intocold water but remove immediately.Crack shell; clean and serve.

FowlStewed ChickenPlace cut up stewing chicken intopressure cooker, adding 1⁄2 teaspoonsalt and 1⁄8 teaspoon pepper. Coverwith boiling water and place cover oncooker. Cook 40 minutes at 15pounds pressure. Release steamslowly. Gravy may be made byadding 1⁄4 cup of flour diluted withenough cold water to pour easily.

Fried ChickenCut up chicken. Season with salt andpepper and roll pieces in flour. Brownin oil or drippings in bottom ofcooker. Adding four thin slices ofbacon cooked at the same time willgive a good flavor. Add 1⁄2" boilingwater and seal the cooker. If cookingan older chicken, cook for 40 min-utes at 15 pounds pressure; ifcooking a younger chicken, 10 to 15minutes.

Browned Chicken FricasseeOne 41⁄2 or 5 lb. chicken4 tbsp. flour 3 tsp. salt 1⁄8 tsp. pepper 4 tbsp. butter or margarine4 cups cold water 1 large, peeled, quartered onion Celery topsCut up chicken. Dredge each piece

with some of the flour combined with2 teaspoonfuls of salt and pepper.Brown on all sides in hot butter. Addcold water, onion, a few celery tops,and the remaining 1 teaspoon of salt.Place cover on cooker and cook 40minutes at 15 pounds pressure.Release steam slowly. Move chickento a hot platter and cover with agravy made as follows:Measure the chicken stock, having

first skimmed off any surface fat.Add 2 tablespoons flour mixed to asmooth paste in 3 tablespoons coldwater for every cupful of chickenstock. Simmer 5 minutes whilestirring; add more salt and pepper ifneeded. Serves 6.

PRESSURE COOKING RECIPES

15

Roast FowlPrepare bird for roasting, rinsinginside and outside with cold water,and wipe dry with clean cloth. Stuffwith desired dressing. The gibletsmay be cooked separately in bottomof cooker or may be added to thedressing as desired. If giblets are leftwhole, add 1⁄2" of boiling water andseasoning. Place rack over giblets andput chicken on rack. Cover, leavingselective Pressure Regulator Weightoff until steam escapes freely. Replaceselective Pressure Regulator Weightand bring to 15 pounds pressure. Fora young chicken, retain this pressurefor 20 minutes; for a chicken oneyear old, retain pressure for 25minutes; and for an older chicken, 35minutes. Turn off heat and allowhand on dial to return to zero. Putchicken in pan and brown in oven fora few minutes. While chicken isbrowning, make your gravy in thepressure cooker.

SoupsYou will enjoy soups cooked in thepressure cooker. Original flavors areretained because of the short cook-ing period.

NOTE: DO NOT COOK SPLIT PEASOUP IN YOUR COOKER, AS IT WILLFOAM, FROTH AND SPUTTER. THISACTION MAY CLOG THE VENT PIPE.

Cream of Potato SoupCut potatoes in slices, add a largeslice of onion and cook for 5 minutesat 15 pounds pressure in 1⁄2" ofboiling water. Mash and add thinwhite sauce, season. Choppedparsley may be added just beforeserving.

Cream of Celery SoupDice 1 cup celery and cook in 1⁄2"boiling water for 10 minutes at 15pounds pressure. Add 2 cups of thinwhite sauce; season and serve.

Vegetable Soup1 cup lima beans 1 small stalk celery 2 quarts of water 3 carrots 2 onions 2 tbsp. barley 3 potatoes1 tsp. salt 2 cups tomatoes, either canned or fresh

1 small soup boneDice vegetables and place in clear,

cold water. Place soup bone incooker; cover with water. Covercooker and cook at 15 poundspressure for 15 minutes. Place dicedvegetables in cooker and cooktogether for 10 minutes.

New York Clam Chowder4 tbsp. butter or margarine4 slices bacon, cut in pieces1 Spanish onion, minced2 potatoes, peeled and diced2 green peppers, seeded and chopped4 stalks celery, chopped2 cloves garlic, minced1 qt. clam broth or fish stock1⁄2 cup dry red wine2 cups canned peeled tomatoes,chopped

1 tsp. oregano1⁄2 tsp. thyme2 cups minced clams, fresh or canned

Melt butter in cooker. Add bacon,onion, potatoes, peppers, celery andgarlic; cook, stirring, until onion istranslucent. Add clam broth, wine,tomatoes, oregano and thyme. Cover,cook 7 minutes at 15 lbs. pressure.Remove from heat, cool 5 minutesand reduce pressure slowly. Stir inclams and heat through. Season totaste with salt and pepper. Serve withoyster crackers if desired. Serves 6

PRESSURE COOKING RECIPES

Fruits &VegetablesCompote of Dried Fruits1 lb. (about 21⁄2 cups) dried fruits(prunes, peaches, apricots, apples)2 cups water1 tbsp. cornstarch1⁄2 cup sugarPinch saltJuice and grated peel of 1 lemonPut your favorite assortment of driedfruits in cooker and add water. Cover,place over high heat until pressuregauge reaches 15 lbs. Reduce heatand cook for 10 minutes at 15pounds pressure. Reduce pressureinstantly. Transfer fruit to a servingdish using a slotted spoon. Mixcornstarch with 1 tbsp. water and stirinto cooker. Add sugar, salt, lemonjuice and lemon peel. Cook, stirring,until sauce is clear and thickened.Pour over fruit. Serves 6

Acorn Squash2 acorn squash4 tablespoons butter or margarine4 tablespoons brown sugar1 teaspoon salt1⁄4 teaspoon pepperJuice of 1⁄2 lemonWash squash; cut in half length-

wise and discard pith and seeds. Fillhollows with butter and brown sugar;season with salt, pepper and lemonjuice. Pour 2 cups water into cookerand place squash halves, cut side up,on rack in cooker. Cover, place overhigh heat until pressure gauge reaches15 lbs. Reduce heat and cook 6minutes (or cook at 10 lbs. for 8minutes). Serves 4 NOTE: The cooking time for acorn

squash will vary according to its sizeand maturity.

DessertsIn steaming breads and puddings,use molds large enough to allow forexpansion. Coffee cans are good. Fillno more than 2⁄3 full.

Chocolate Bread Pudding11⁄2 squares chocolate2 cups cold milk2 well-beaten eggs1⁄2 tsp. salt2⁄3 cup sugar1⁄2 tsp. vanilla2 tbsp. butter or margarine1⁄2 cup bread crumbsAdd grated chocolate to cold milk

and heat until chocolate is melted.Add salt, sugar and vanilla to beateneggs; mix until well blended. Add tohot chocolate mixture. Melt butter inpan. Put bread crumbs in butteredpan and stir until crumbs are wellcoated. Add chocolate mixture andmix with bread crumbs. Place pan onrack in cooker. Cover and cook for10 minutes at 10 pounds pressure.

Boston Brown Bread2 cups graham flour1 cup cornmeal1 tsp. salt1 tsp. soda1⁄2 cup molasses11⁄2 to 2 cups buttermilk1⁄4 cup shortening (melted)3⁄4 cup seeded raisinsMeasure and sift dry ingredients.

Mix molasses and buttermilk untilwell blended, then add shortening.Add liquid to dry ingredients, mixingquickly. When well mixed, addraisins and mix just enough todistribute raisins. Put into greasedmolds, filling about 2⁄3 full. Place greased covers on, having somepunctured to allow escape of steam.

Place molds on rack in cooker with 3or 4 cups of water. Cover cooker,leaving selective Pressure RegulatorWeight off. Steam for about 15minutes. Replace selective PressureRegulator Weight on Vent Pipe andcook one hour at 15 pounds pres-sure. Release steam at once. Placebread in the oven for a few minutesto dry the outside.

16

17

White Fruit Cake (9 Pound Cake)1 lb. white Sultana raisins2 lbs. whole candied cherries2 lbs. broken candied pineapple21⁄4 lbs. shelled pecans7 eggs, separated1⁄2 lb. butter or substitute1 cup grape juice11⁄4 cups white sugar2 tsp. nutmeg1⁄2 tsp. salt41⁄2 cups sifted flourCream butter and sugar; add egg

yolks (beaten separately), and beatagain. Add 31⁄2 cups of flour, alternat-ing with grape juice; mix well. Siftthe other cup of flour over the fruitand nuts. Mix fruit and nuts intodough. Lastly, fold in well beatenwhites of eggs.Use No. 3 sanitary tin cans lined

with greased paper. Fill to desiredthickness—cake rises very little.Cover cans and place on bottom ofcooker. Put about 3⁄4" of water inbottom of cooker. Cover and steamwith selective Pressure RegulatorWeight off for about 30 minutes.Place selective Pressure RegulatorWeight on Vent Pipe and cook for 35minutes at 5 pounds pressure. Thenraise temperature to 10 pounds andcook for 40 minutes. Release pressurevery slowly. Allow the cakes to standin cooker for one-half hour. Removefrom cooker and cool.

Dark Fruit Cake1 lb. butter or substitute1 lb. light brown sugar 9 eggs4 cups flour3⁄4 tsp. cloves3⁄4 tsp. nutmeg3⁄4 tsp. mace2 tsp. cinnamon1 tsp. soda1⁄4 cup milk1 lb. currants 3 lbs. raisins 1⁄2 lb. almonds1⁄2 lb. citron1⁄2 lb. candied orange peelClean raisins and currants. Blanch

almonds and cut them. Heat in amoderate oven until a delicatebrown. Cut orange and citron insmall pieces. Cream butter and sugaruntil thoroughly blended. Add wellbeaten egg yolks to butter and sugarmixture, cream well. Add well-beatenegg whites. Sift one-half the flourover the fruit and mix until fruit iswell separated. Sift the remainingflour, soda, spices and salt togetherand add to cake batter, alternatingwith the milk. Add the fruit and nutsand mix thoroughly. Line cake panswith waxed paper and fill with fruitbatter.Cover the pans with several

thicknesses of waxed paper so thetops of the cakes will be kept dry. Itis best to tie the paper in place so itwill not slip off. Place 21⁄2 cups ofwater in the bottom of the cooker.Place pans on rack in cooker oneabove the other. Cover and cook forone hour and fifteen minutes, thefirst 45 minutes at 10 poundspressure and the last 30 minutes at15 pounds pressure. Release pressurevery slowly, allowing cooker to coolbefore removing cover. Removecakes from cooker and removewaxed paper from tops of pans. Placein slow oven and bake for about12 minutes to dry out the cake.

PRESSURE COOKING RECIPES

18

Foods are considered either acid orlow-acid, each of which requires adifferent canning method. Acidfoods, which include most fruits,tomatoes acidified with bottled lemonjuice or citric acid, pickles, relishes,chutneys, jams, jellies and preserves,may be safely processed using a hotwater bath. (Figs are a low-acid fruit,but if acidified before canning, theymay be safely processed in a hotwater bath.) Low-acid foods such asmeats, poultry, seafood, milk andvegetables must be processed in apressure canner.

HOT WATER BATH FOR ACIDFOODS: FRUITS AND TOMATOES To process fruits and tomatoes,

use the pressure canner as a hotwater bath. Place rack in bottom ofpot. Arrange sealed cans or jars onrack. Add enough boiling water tocompletely cover jars by 1-2 inches.Put lid on pot, but leave the SelectivePressure Regulator Weight off so allthe steam escapes through the VentPipe and no pressure builds up in thecooker. The Models 910 and 915 can only

process pint jars using the hot waterbath method, as quart jars are tootall.

Berries and grapes (hot pack) .......25 minutesRhubarb (hot pack) ......................20 minutesAll other fruits (hot pack) .............30 minutesTime given above is for quart jars,

pint jars, No. 2 and No. 3 cans. Donot pressure cook cranberries orstrawberries.

The USDA and the State ExtensionServices do not recommended pro-cessing fruits in a pressure cookerunder pressure, since the hightemperature has a tendency to breakdown the delicate tissues of theseproducts. If you prefer to processfruits under pressure, process at tenpounds pressure for ten minutes.Contact your county extension

agent for further information on

processing tomatoes in a boilingwater canner.

PRESSURE CANNING FOR LOW-ACID FOODS: VEGETABLES,MEAT, POULTRY AND SEAFOOD Pressure canning is the only safe

method for canning meats, poultry,seafood and vegetables other thantomatoes. Pour 11⁄2” of water in cooker. Place

sealed cans or closed jars on rack inpressure cooker. Stagger the top layerif there are two layers of cans or jars,using a rack between layers. Be sure

cooker doesn’t boil dry when repeatedbatches of food are processed. Exhausting: Place lid on cooker,place pressure cooker over heatsource on high heat and allow steamto escape from the Vent Pipe for 7minutes before placing the SelectivePressure Regulator Weight on VentPipe. Be sure to check the recipe ifyou are canning food such as cereals,macaronis, spaghetti and noodles,which may specify medium heat atthis time. If your recipe calls forcooking at 15 pounds, set PressureRegulator Weight over Vent Pipe at

CANNING INSTRUCTIONSTwo Types Of Food — Two Canning Methods

ACID FOODS. Fruits, acidified tomatoes, pickles, relishes,chutneys, jams, jellies and preserves are acidfoods — those foods with enough natural acidor enough additional acid (lemon juice orvinegar) to result in a pH of 4.6 or lower.Acid foods may be safely canned using a hotwater bath method.

BOTULISM. A deadly form of food poisoning caused bytoxins produced by the growth of botulinusspores. For more on botulism and how toprevent it, see page 20.

BUCKLING. This term applies to cans in which one or bothends have been permanently distorted byexcess pressure in the can. Slack filling,sealing at too low a temperature, or toosudden of a release of pressure after cookingcan all cause buckling.

HOT-PACK METHOD. Filling hot jars with hot precooked food beforeprocessing.

HOT WATER BATH. The canning method used to process acidfoods. See page 18.

HEADSPACE. Headspace is the distance between the food inthe can and the cover of the can. Leave atleast 1⁄2" headspace to most canned foods.Failure to leave headspace may cause bulgingof the cans due to over filling.

LOW-ACID FOODS. Foods with little natural acid which have a pHabove 4.6. This includes meats, poultry,

seafood, milk, vegetables and some varietiesof tomatoes. Low-acid foods must beprocessed in a pressure canner.

PRESSURE CANNING. The canning method used to process low-acidfoods. See page 18.

RAW-PACK METHOD. Filling hot jars with raw, unheated food priorto processing.

SWELL. Swell is the commercial term given to canswhose ends have been distended or swelled bythe gas which has been generated by spoilageof the food in the can. Any can with endsswelled out should be thrown away as it is notfit for use, unless the can was filled too full orwas not sealed while hot. See “Headspace.”

VACUUM. Vacuum as it applies to cans refers to a lowerpressure within the container than on theoutside. This higher pressure on the outsidecauses the ends of the cans to be held in aconcave position. Vacuum is obtained bysealing the cans while they are hot. Thecondensation of the vapor in the headspaceand the contraction of the gases and contentsof the can upon cooling produces a partialvacuum in the can. Proper vacuum may beobtained by thorough pre-heating orexhausting just previous to closing. A can witha vacuum—that is, with the ends properlypulled in—is considered to contain good food.If the products start to spoil, gas is generatedwhich releases the vacuum and causes theends of the can to bulge.

Canning Terms

19

the No. 15 hole. If only 10 poundspressure is required, place No. 10hole over Vent Pipe. After this isdone, listen for the PressureRegulator Weight to signal whencorrect pressure has been obtained.This signal will be escaping steam.When the correct pressure has beenreached, the Pressure RegulatorWeight will jiggle and sputter.Possibly a few drops of water willtrickle from the Pressure RegulatorWeight. You now begin counting theprocessing/cooking time from thismoment. Reduce the heat so that thePressure Regulator Weight will jiggleonly about one to four times aminute. Do not permit constantjiggling, for this will cause excessiveloss of moisture. The occasionaljiggle and the hissing sound indicatethat you are maintaining the correctpressure. If the steam escapes in asteady stream after you’ve reducedthe heat, nudge the control to setpressure Regulator Weight properly.At the end of the processing time,

turn off the heat source. If usingcans, remove the selective PressureRegulator Weight to release steamquickly. If using jars, allow cooker tocool by itself; do not remove theselective Pressure Regulator Weightuntil steam pressure gauge registerszero. This could take 15 minutes ormore. Remove the selective PressureRegulator Weight slowly. After steampressure gauge registers zero andselective Pressure Regulator Weightis removed, the cooker may beopened safely.

Safety Tips For Home CanningHome food preservation must bedone with care to protect the qualityand safety of the food. Jars or canscontaining low-acid foods such asvegetables, meats, poultry andseafood must always be processedunder pressure to prevent spoilage orfood poisoning. The bacteria whichcause botulism, a severe and poten-tially fatal form of food poisoning,are not killed by using the hot water

bath canning process. Low-acidfoods must be processed underpressure at a temperature of 240°F(115.5°C) for the full recommendedperiod of time.To ensure the safety of the foods

you process at home, follow theseprecautions:• Use only fresh food products.• Keep all work surfaces, food andequipment clean.

• Make sure the pressure canner is

CANNING INSTRUCTIONS

FERMENTATION. Any bulgedcan or can with a loose seal shouldbe considered suspicious. Bulging isdue to carbon dioxide gas producedfrom fermentation, although otherbad smelling gases may be mixedwith it. Fermentation results fromunder cooking or from the intro-duction of air through a leak. Theproduct will smell sour, appear softand discolored, and have anoffensive odor.

FLAT SOUR.There is nothingabout the outside appearance ofa can to suggest flat sourspoilage. Flat sour food istypically soft and mushy,although it may sometimesappear firm. Flat sour foods smelland taste sour, a result of organ-isms (thermopiles) whichdevelop best at lukewarmtemperatures. To avoid flat sourspoilage, follow thoroughprocessing times and tempera-tures, and work quickly whilecanning to avoid holding foodsat lukewarm temperature.Corn, peas, green beans,

greens and asparagus are proneto flat sour spoilage. To avoid flatsour, follow these tips:• Can only fresh products. Theflat-sour germs may developbefore the product is cannedand all the cooking in the worldwon’t destroy the sour flavorafter it has developed. Twohours from the garden to jar isa good rule of thumb.

• Don’t let pre-heated or scaldedproducts stand at lukewarmtemperature. Get them into thecan quickly and have them as

hot as possible when they’reput into the cans.

• Have the water boiling toavoid waiting too long for thetemperature to come up afterthe cans are packed in thecooker.

• Don’t try to can too much inone cooking.

• Keep burner at a relativelyhigh temperature.

• Don’t let cans stand afterbeing packed or before puttingthem into the cooker.

• Don’t pack cans too tightly;this ensures the heat will getto the center of the can.

• Cool quickly. Don’t stack canswhile cooling.

• Store in a cool place.

BOTULINUS. This rarely occursalone in canned food but isfound in connection with otherspoilage. A rank cheesy odor istypical of botulism in its well-developed stage. Discard withouttasting all canned foods whichshow any signs of spoilage. Thiswill minimize the risk of botulismpoisoning, although the presenceof this spoilage cannot always bedetermined by the appearance orodor of the food.Botulinus spores are found in

the soil, so thorough washing ofall soil-contaminated products isa good precaution. Be careful notto under-process. Don’t packfoods too tightly. Get the heat tothe center of the can.If you have too much

spoilage, there is somethingwrong with your processingmethod.

Some Causes Of Spoilage

20

in good working condition andthat the steam pressure gauge isreading accurately.

• Pack and close food containerscorrectly.

• Process food at the recommendedtime and pressure.

• Test seals after cooling containers.

• Store canned foods in a cool, dry place.

Check Product Before EatingAll canned foods should be carefullyinspected before use. As an addedsafety precaution, boil low-acid foodsin an open pan before eating. (Boilmeats, poultry, seafood, corn andspinach for 20 minutes; othervegetables, 10 minutes.) This willdestroy the botulism toxin, shouldany be present.To ensure the safety of home-

canned fish, insert a meat thermome-ter in the can or jar with the tip at thecenter of the fish. Cover loosely withfoil and heat in a 350°F (180°C) ovenuntil the thermometer registers 185°F(85°C). Let container stand at roomtemperature for 30 minutes untiltemperature is uniform throughout.Don’t ever taste food which you

suspect to be spoiled. Never take achance on slightly off food. Discard it.

Detecting SpoilageImmediately destroy any cannedproduct you suspect has spoiled.Dispose of it where it won’t be eatenby humans or animals. Discard theproduct if:• the ends of the can are bulged orthe seal on the jar is broken (testeach can or jar by pressing theends or lid; they should not bulgeor snap back);

• the product contains gas bubblesor foam, or liquid squirts out whencan or jar is opened;

• product looks soft, mushy, slimy,moldy or, in the case of meat,

off-color;• product smells spoiled when boiled(heat brings out the characteristicodor of spoiled food).

Canning JarsMason-type jars specifically designedfor home canning are best.Commercial mayonnaise jars maynot seal and may break, especially ina pressure canner.

Canning jars come in a variety ofsizes from half-pint jars to half-gallon jars. Pints and quarts are themost commonly used sizes.Processing times have not beendeveloped for many foods in half-

pint, 12-ounce or one and one-halfpint jars. If the recipe does notspecify processing in one of thesejars, process half-pint and 12-ouncejars for the same time as pints. Half-gallon canning jars are recommendedonly for very acid juices. The U.S.Department of Agriculture does notprovide pressure canning timetablesfor half-gallon jars.

CANNING INSTRUCTIONS

HOME CANNING IS EASIER WITH

THE ALL-AMERICAN AUTOMATIC MASTER CAN SEALER

For canning in tin cans, use an ALL-AMERI-CAN Automatic Master Can Sealer. The originalAutomatic Master Can Sealer is the best andmost practical can sealer made for home use.The Master Can Sealer frame is made of die cast

aluminum. Perfectly cast and accuratelymachined, it’s built tough for a lifetime ofservice.The Master Can Sealer is simple and easy to

operate. It’s easily adjusted for different sizes ofcans, making it economical to own and operate.Before you buy any can sealer, be sure to see

the ALL-AMERICAN can sealing equipment—a variety of sizes andstyles are available to fit all home canning and community canningneeds.

THE AUTOMATIC MASTER CAN SEALERNo. 225—Equipped to seal No. 2 Cans.

THE AUTOMATIC MASTER CAN SEALER, with FlywheelNo. 225-F—Equipped to seal No. 2 Cans.

Prices on additional SPECIAL EQUIPMENT to fit all sealer models, forsealing the Nos. 1, 21⁄2, 3, 202, 208, 300, 301 and 303 diameter cans areavailable upon request. Be sure to state both the can diameter and height.A SENIOR Can Sealer to seal cans up to the No. 12 size, and an

Electric Model, to seal cans up to the No. 3 size, are also available.

WRITE FOR PRICES AND DELIVERY INFORMATION.

21

Two PackingMethodsThe hot-pack method is preferred formost foods, especially acid foods thatare processed in a hot water bath. Bringfood to a boil and simmer for a fewminutes. Pack food loosely into hot jarsalong with any hot liquid as the reciperequires. Hot-packing shrinks food,removes air from its tissue, helps keep itfrom floating in jars, and lengthens aproduct’s shelf life.The raw-pack method requires

packing unheated prepared foodtightly into hot jars, then covering thefood with hot liquid. Raw-packing ismore likely to result in floating foodthan hot-packing. Air may be trappedin both the food and the jars, causingfood to discolor during storage.

ThermometerUse a thermometer when canningmeats or when instructions call forremoving or exhausting air from cansor jars. With cans, the lid should notbe placed on top until the contents areheated to at least 170°F (77°C). Thisis the minimum temperature neededto exhaust air properly so that apartial vacuum forms inside the canupon cooling.

Adjustments For AltitudeThe processing times and pressuresgiven in this manual are for sea level(0-1000 ft.) If you live at an altitudeof 2,000 feet or above, adjustmentsmust be made if the food is to beprocessed properly.If processing food under pressure,

use the selective Pressure RegulatorWeight 15# opening for the timespecified on page 23.If using the hot water bath method,

add one minute for each 1,000 feet iftotal processing time is 20 minutes orless. Add two minutes for each 1,000feet if time is more than 20 minutes.

DIRECTIONS WHENUSING TIN CANSFor general home canning, plain finish“R" enamel cans be used. “R" enamelcans have an inside coating of enamel

intended primarily for the preservationof color in certain products. “C" enamelare used by commercial canners forcertain products, and are not ordinarilyavailable to the home canner. Followinstructions in each recipe as to thetype of can to use, and unless other-wise stated in recipe, use plain cans.

Lids And Can SealersLids are furnished with either a papergasket or with a semi-vulcanizedrubber gasket called Gold Seal. Bothlids are satisfactory providing thesealer roll has been adjusted to thatparticular cover. The paper gasketcover will stand a little looser adjust-ment than will the rubber compoundcover.Inspect cans, lids and gaskets to be

sure they are perfect. Discard cansthat are badly bent, dented or rusty.Discard lids with damaged gaskets.Wash cans in clean hot water justbefore use. Drain upside down. Do notwash lids, as washing may damagethe gaskets. If lids have becomesoiled, rinse them with clean water orwipe with a damp cloth when ready toplace on cans.Check to see that your can sealer is

in good working order. Test by sealinga can containing a small amount ofwater. Submerge the sealed can inboiling water for a few seconds. If airbubbles rise from around the can, theseam is not tight. Readjust.

Exhaust Excess AirExhaust or drive out the excess air inthe can by heating the contents to aminimum of 170°F (77°C). Theproduct may already be that tempera-ture if the hot-pack method is beingused. Place open cans in pot; addboiling water to within 2" of the top ofcans. Boil until the temperature of thefood in the center of the can reads atleast 170°F. This may take more thanan hour if the raw-pack method isused.Wipe off the rim of the can, place

lid on can and seal at once, before thecontents of the can cool. Check to see the sealing rolls of

your sealer are properly adjustedbefore sealing cans. For safety’s sake,

test a few cans from each batch forleaks by plunging hot cans into coldwater. Air bubbles indicate an imper-fect seal.

Cooling Cans After ProcessingTin cans should be removed from thecooker immediately after processingand placed in cold water. This stopsthe cooking and prevents discol-oration of food. Change water fre-quently for fast cooling. Remove cansfrom water while they are still warmso they will air dry. To allow for aircirculation, do not stack cans directlyon top of one another.A variety of canning problems can

be traced to delayed cooling, such asflat sour in asparagus, beans, corn,spinach and peas; flavor and colordeterioration in fruits and tomatoes;scorched flavor in tomatoes, corn, andsweet potatoes; and darkening of cornand kraut.

Testing The SealCheck containers for leaks whenthoroughly cool—about 12 hours.Examine seams and seals carefully onall cans. Can ends should be almostflat, with a slight inward curve.Occasionally, a can packed too full willbulge at the ends. Set it aside and useit within a few days so it doesn’t getmistaken for a can that has bulgedfrom spoilage during storage.

DIRECTIONS WHENUSING GLASS JARSInspect jars for chips in the rim andhairline cracks and discard damagedones. Inspect metal rings and discardany with dents or rust. Wash jars,metal screw bands and lids in hotsoapy water. Rinse. Place jars upsidedown on a clean, dry cloth or leavethem in the dishwasher until needed.Some metal lids with sealing com-pound may need to be boiled or heldin boiling water for a few minutesbefore use. Follow manufacturer’sdirections. Do not reuse flat metal lids.

Recommended Jars and LidsRegular and wide-mouth Mason-type, threaded, home-canning jars

PACKING CANS OR JARS

22

with self-sealing lids are the bestchoice. With careful use and han-dling, Mason jars may be reusedmany times, requiring only new lidseach time. When jars and lids areused properly, jar seals and vacuumsare excellent and jar breakage is rare.

Jar CleaningBefore every use, wash empty jars inhot water with detergent and rinsewell by hand, or wash in a dish-washer. Unrinsed detergents maycause unnatural flavors and colors.These washing methods do notsterilize jars. Scale or hard-waterfilms on jars are easily removed bysoaking jars several hours in asolution containing 1 cup of vinegar(5 percent acidity) per gallon ofwater.

Sterilization of Empty JarsAll jams, jellies, and pickled productsprocessed less than 10 minutesshould be filled into sterile emptyjars. To sterilize empty jars, put themright side up on the rack in a boiling-water canner. Fill the canner and jarswith hot (not boiling) water to 1 inchabove the tops of the jars. Boil 10minutes at altitudes of less than1,000 ft. At higher elevations, boil 1additional minute for each additional1,000 ft. elevation. Remove anddrain hot sterilized jars one at a time.Save the hot water for processingfilled jars. Fill jars with food, add lids,and tighten screw bands.Empty jars used for vegetables,

meats, and fruits to be processed in apressure canner need not be presteril-ized. It is also unnecessary topresterilize jars for fruits, tomatoes,and pickled or fermented foods thatwill be processed 10 minutes orlonger in a boiling-water canner.

Lid Selection, Preparation, andUseThe common self-sealing lid consists

of a flat metallid held inplace by ametal screwband during

processing. The flat lid is crimpedaround its bottom edge to form atrough, which is filled with a coloredgasket compound. When jars areprocessed, the lid gasket softens andflows slightly to cover the jar-sealingsurface, yet allows air to escape fromthe jar. The gasket then forms anairtight seal as the jar cools. Gasketsin unused lids work well for at least5 years from date of manufacture.The gasket compound in olderunused lids may fail to seal on jars.Buy only the quantity of lids you

will use in a year. To ensure a goodseal, carefully follow the manufactur-er's directions in preparing lids foruse. Examine all metal lids carefully.Do not use old, dented, or deformedlids, or lids with gaps or other defectsin the sealing gasket. After filling jars with food, release

air bubbles by inserting a flat plastic(not metal) spatula between the foodand the jar. Slowly turn the jar andmove the spatula up and down toallow air bubbles to escape. Adjustthe headspace and then clean the jarrim (sealing surface) with a damp-ened paper towel. Place the lid,gasket down, onto the cleaned jar-sealing surface. Uncleaned jar-sealingsurfaces may cause seal failures.Then fit the metal screw band over

the flat lid. Follow the manufacturer'sguidelines enclosed with or on thebox for tightening the jar lids prop-erly.Do not retighten lids after

processing jars. As jars cool, thecontents in the jar contract, pullingthe self-sealing lid firmly against thejar to form a high vacuum.If rings are too loose, liquid may

escape from jars during processing,and seals may fail. If rings are tootight, air cannot vent duringprocessing, and food will discolorduring storage. Over tightening alsomay cause lids to buckle and jars tobreak, especially with raw-packed,pressure-processed food.

Checking the SealJars with flat metal lids are sealed ifthe lid has popped down in the center,the lid does not move when presseddown, and tapping the center of thelid with a spoon gives a clear ringingsound. A dull sound, however, doesnot always indicate a poor seal.

Poor SealsIf a jar or can is not sealed, refrigeratecontents and use or reprocess within24 hours of the original processing.Process for the full time recommend-ed. Quality of the food will not be asgood after reprocessing.Do not open and refill jars that

have lost liquid during processing.Loss of liquid does not cause food tospoil; however opening wouldcontaminate the sterile contents.

Labeling Cans And JarsWipe containers off after they arecool. In labeling cans, use paste onselvage ends of the label, keeping itoff of the tin, as this sometimescauses rust. Label with the date andcontents of the container, particularlyif some batches were packed differ-ently — without salt, for example. Ifyou canned more than one lot in oneday, add a lot number.

Storing Cans And JarsScrew bands are not needed on

stored jars. They can be removedeasily after jars are cooled. Whenremoved, washed, dried, and storedin a dry area, screw bands may beused many times. If left on storedjars, they become difficult to remove,often rust, and may not work prop-erly again. Store cans and jars in acool, dry place. Exposure to heat,freezing temperatures or lightdecreases the quality and shelf life ofcanned food.Freezing may damage the seal so

that spoilage begins. In an unheatedstorage area, cover jars and canswith a clean, old blanket, or wrapthem in newspapers.For best eating quality and nutri-

tive value, use canned goods withinone year.

PACKING CANS OR JARS

23

When canning in an area which is 2,000 feet or lessabove sea level, process foods at required pressure andtime period as specified in the recipe.If canning in an area which is over 2,000 feet

above sea level, process at 15 pounds of pressureonly, no matter what the recipe calls for, and for the

time period specified below. All times below are at 15pounds of pressure for jars up to one-quart unless speci-fied. Do not can in half-gallon jars.

Times listed are minutes to process at 15 pounds ofpressure for the altitudes listed.

ALTITUDEAbove 2,000 feet Above 3,000 feet

but below 3,000 feet but below 7,000 feet Above 7,000 feet

Asparagus 15 25 35

Beans, lima 30 60 85

Beans, snap 15 30 45

Beef 50 90 135

Beets, sliced or whole 15 30 45

Carrots 15 30 45

Clams, littleneck* 25 50 75

Corn, whole kernel 50 90 135

Crab meat* 25 50 75

Fish 80 115 155

Fruits – – –

Game foul, with bone 30 60 85

Game meat 50 90 135

Greens, all varieties 35 65 95

Lamb 50 90 135

Lobster† 35 65 95

Mushrooms* 20 40 60

Okra 15 30 45

Okra and tomatoes 15 30 45

Peas, black-eyed 30 60 85

Peas, green 30 60 85

Pork 50 90 135

Potatoes, new and whole 20 40 60

Potatoes, sweet 50 90 135

Poultry, with bone 30 60 85

Salmon* 80 115 155

Shrimp* 20 40 60

Squash, cubed 20 40 60

Tomatoes – – –

Tuna* 80 115 155

Veal 50 90 135

*Use only 1/2-pint or 1-pint jars†Use only 1/2-pint jars

ALTITUDE ADJUSTMENTS FOR CANNING

24

Directions for canning cut-up meatapplies to beef, veal, pork, lamb,mutton, and meat from large gameanimals.Use only good quality meat. It is

essential to use absolutely fresh meatfrom animals that are healthy andhave been butchered and handled ina sanitary manner.If meat must be held longer than a

few days, freeze it. Store frozen meatat temperatures of O°F (-18°C) orlower until canning time. Cut or sawfrozen meat into pieces of desiredsize. If frozen meat is thawed beforecanning, thaw it in a refrigerator at atemperature of 40°F (4°C) or loweruntil most of the ice crystals havedisappeared.

Clean Equipment Before Canning MeatWhen canning meat, take specialcare to keep all utensils and equip-ment as clean as possible. Scrubpans, knives and kitchen tools in hot

soapy water and rinse well withboiling water. Tender cuts of meat can be canned

in large pieces; less tender cuts andsmall pieces are good candidates forstew meat or ground meat. Bones aregood for soups. Meat can be raw-packed or cooked and hot-packed asplain or rolled roasts, steaks, soupsand stews, meat loaf, hash, chili ormincemeat.Do not use flour on meat or in

gravy when it is to be canned. Flourforms a coating of starch whichmakes sterilization difficult. For athick gravy, add flour after jar or canis opened for use.Always pack liver separately, as it

will flavor everything else in thecontainer.

Raw-PackSlide raw strips of meat into cans orjars with grain of meat running thelength of the container. Thickness ofstrips may vary from 1-2" to the

width of the jar or can. Leave 1⁄2"headspace at the tops of cans, 1" atthe tops of jars. Salt can be added tomeat for flavor, if desired. Instructionsare included for canning groundmeat, sausage, corned beef and stew.

Hot-PackMeat may be cooked to 150°F andhot-packed loosely in containers,leaving appropriate headspace incans and jars as indicated in SpecialInstructions, as headspace varies byitem. Fill can or jar with boilingbroth, once again allowing forappropriate headspace.Salt can be added to meat for

flavor, if desired. Instructions areincluded for canning ground meat,sausage, corned beef and stew.

MEAT TIMETABLES AND CANNING INSTRUCTIONS

Roast Beef, Pork,Mutton, Lamb, orKid Veal

Soup Stock

Cut the meat so the muscle fiber will run length-wise in the container. Wipe with a damp cloth.Heat 3 tablespoons of oil and sear the roast on allsides. Season to taste. Add 1 cup boiling water tothe pan juices, and set meat in a hot oven tobrown. Roast until meat is partly done (it shouldnot be red in center). Cut the meat into smallcubes, strips or chunks. Pack meat in cans towithin 1⁄2" of top (1" in jars). Add the pan liquidswith some boiling water to 1⁄4" of top of can (1" forjars). Add 10 minutes to processing time if meat isvery fat.

Prepare as if for serving. Boil until concentratedenough to jell when cold. Pour into containersboiling hot. If a clear soup is desired, the stockmay be strained before canning. 1" headspace. Donot use deer bones.

65 90 75 90

20 25 20 25

MEAT SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTESProcess at 10 pounds of CANS JARSpressure up to 1000 ft.; #21⁄215 pounds over 1000 ft. #2 & #3 pint quart

U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS.

25

MEAT TIMETABLES AND CANNING INSTRUCTIONS

Beef Steak

Beef Stew

Hamburger Steak

Bologna Style RingSausage

Beef Loaf

Hash

Corned Beef

Boiled Tongue

Liver, fried

Cut sirloin of beef into suitable pieces for steak.Wipe with a damp cloth. Sear quickly on bothsides, season to taste, then brown nicely. Pack incontainers and fill with pan juices and boilingwater. If desired, nicely browned sliced onions, orsmall boiled and browned Irish potatoes may bepacked in with the meat.See recipe on page 39. If using your own recipe,remember not to thicken gravy with flour, as thismakes sterilization difficult. Pack hot into hot jars. Run the beef through the meat grinder twice.Season to taste and shape into patties. Fry lightlyand quickly in hot grease until nicely browned.Hot pack with 1" headspace. Prepare as if for serving. Cut into can lengths,pack, and add the hot liquid in which thesausages were cooked.Prepare from your recipe. Pack raw into #2 or #3cans to top of can. Remember to exhaust canbefore sealing. Recipe fills 6 #2 cans. Seal veryhot.Hash is one of the most convenient foods whichcan occupy the pantry shelf. Prepare exactly asfor serving. Fill into cans as hot as possible. Wesuggest #2 cans. Seal very hot.When ready to can, place the meat in kettle andcover with cold water. Bring slowly to a boil;simmer for 1 hour. Cut in container-sized pieces.Return soup in which the meat was cooked tostove and season with bay leaves, cloves, andnutmeg. Pack meat in plain cans and cover withseasoned soup, to which some gelatin dissolvedin cold water has been added. Exhaust 5 min.Clean thoroughly, salt and smoke lightly, or rubheavily with salt and leave standing with saltsprinkled over it for 8-10 hours. Then boil untildone; remove skin, and pack in containers hotwith a little soup stock or meat jelly added. Addbroth to 1" headspace.Brown liver in fat (do not flour). Season with salt.Pack hot, adding about 2 tablespoons of panjuices. Add liquid to 1" headspace.

65 90 NA NA

65 90 75 90

65 90 75 90

65 90 NA NA

75 90 NA NA

75 90 NA NA

65 90 NA NA

75 90 75 90

45 50 75 90

MEAT SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTESProcess at 10 pounds of CANS JARSpressure up to 1000 ft.; #21⁄215 pounds over 1000 ft. #2 & #3 pint quart

U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS.

26

MEAT TIMETABLES AND CANNING INSTRUCTIONS

Liver Sausage

Pigs’ Feet

Heart (Beef or Hog)(Must be sliced or in cubes.)

Chops (Pork, Lamb)

Pork Tenderloin(Must be sliced or in cubes.)Pork Sausage

Spareribs

Prepare from your own recipe. Pack hot intocontainers and fill with the hot water in which thesausages were boiled.Use enamel cans. Prepare from your own recipe.Reheat to boiling point and pack hot in inside-lacquered tin cans.Rinse in cold water and remove all portions unfitfor use. Put in a stew kettle, cover with water,and boil 15 minutes. Pack into containers andcover with the boiling hot cooking broth.Same as Beefsteak. If bone is left in when packed,add 10 minutes to the processing time.Same as Roast Beef.

Prepare as if for serving. Can the same as forHamburger Steak. A small amount of browngravy made with boiling water and the brownparts left in the frying pan may be added.Roast as for serving. Season and brown nicely.Cut down the inside of each rib and remove therib bone. Cut the meat into serving size piecesand pack. Cover with pan drippings mixed withhot water.

65 90 NA NA

80 90 NA NA

65 80 75 90

65 90 NA NA

65 90 75 90

65 90 75 90

65 90 75 90

MEAT SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTESProcess at 10 pounds of CANS JARSpressure up to 1000 ft.; #21⁄215 pounds over 1000 ft. #2 & #3 pint quart

U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS.

Directions for poultry apply tochicken, duck, goose, guinea, squaband turkey, as well as to domesticrabbits and small game animals.Chicken may be cooked to taste

before placing in cans or jars, orpacked raw. Bone breasts and saw

drumsticks off short, but leave bonesin other pieces. Place thighs anddrumsticks around outside of contain-er, skin side facing outward. Fitbreasts and other small pieces into thecenter.

27

POULTRY TIMETABLES AND CANNING INSTRUCTIONS

Fried Chicken

Stewed Chicken

Roast Fowl

Wild Duck

Rabbit or Squirrel

Cut into pieces; sear in hot fat, then season to taste. Fry untilnicely brown, and process one of the following ways:(1 ) Pack without removing bones. Fill with broth. 11⁄4"

headspace.(2) Remove bones. Pack and fill with broth.

11⁄4" headspace.Boil chicken until meat is well-loosened from the bones.Remove bones, and keep the pieces of meat as large aspossible. Fill containers with meat. Pack and fill withbroth. 11⁄4" headspace. Excellent for salad, pie and a-la-king.(Turkey, Goose, Guinea, Chicken, Duck) Roast as in recipeon page 15. Cut meat from bones. Skim excess fat frompan drippings and pour drippings over meat in containers.Pack and fill with broth. 11⁄4" headspace.Prepare according to usual way of serving. Prepare forpacking as for fried chicken. Put 2 tablespoons butter ormargarine in roasting pan in oven. Lay duck in hotgrease and turn until seared on all sides. Season. Cut up,and pack duck into a #3 can. Fill with broth. 11⁄4" head-space. Prepare quail and other game birds as usual, andprocess the same as fried chicken.Wash in salted water. Dry the meat with a cloth. Cut intopieces and fry until nicely browned, but not entirelytender. Fill with broth. 11⁄4" headspace.

55 75 65 75

65 90 75 90

6 90 75 90

70 80 NA NA

85 95 NA NA

55 75 75 90

MEAT SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTESProcess at 10 pounds of CANS JARSpressure up to 1000 ft.; #21⁄215 pounds over 1000 ft. #2 & #3 pint quart

U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS.

Raw Fish

Smoked Fish.(Use lightlysmoked fish)

Fried Fish

Smelt

Crab Meat

Split fish lengthwise. Cut into jar-sized lengths. Pack tightly injars, skin side out. Drain off excess moisture. Leave 3⁄4" to 1" ofheadspace in order to achieve a good seal and help avoid boiloutof oily liquid during processing. Exhaust 10 min.Cut fish into pieces that will fit vertically into pint canning jars,leaving 1-inch headspace. Measure 4 quarts (16 cups) of cool tapwater and pour into the pressure canner. (Note: The water levelprobably will reach the screw bands of pint jars.) Do not decreasethe amount of water or heat the water before processing begins.Pack smoked fish vertically into jars, leaving 1-inch headspacebetween the pieces and the top of the jar. The fish may be packedeither loosely or tightly. Clean jar rims with a clean, damp papertowel. Do not add liquid to the jars.

See recipe on page 39. Drain and blot fried fish with papertowels. Cut into jar-sized lengths. Pack tightly; add one table-spoon of water, oil or diluted catsup per half pint jar. Exhaust 10min. for jars.Fry according to recipe, page 39. Cut into jar-sized lengths; packtightly. Add a tablespoon of mustard diluted with water per halfpint jar.Keep live crabs cool until ready to can. Remove back by forcing theedge of the shell against a solid object and breaking in two byfolding it like a book. Shake out extras and clean crab underrunning water. Cook in boiling acidic brine (2 tablespoons to 1 cupsalt and 1⁄4 cup white vinegar or lemon juice per gallon of water) for20 minutes. Cool in cold water and drain. Remove meat from bodyand claws. Rinse meat in cool acidic brine (same as above, butincrease vinegar or lemon juice to 2 cups). Squeeze excess moistureout of meat. Pack. Add 1 tablespoon vinegar or lemon juice tocontainer and fill with boiling water. Exhaust 10 min. for jars.

90 90 110 110

— — 110 —

50 — 110 110

— — 110 110

80 — 70 80

SEAFOOD SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTESProcess at 10 pounds of CANS JARSpressure up to 1000 ft.; #21⁄215 pounds over 1000 ft. #2 & #3 pint quart

U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON.

AS RECOMMENDED BY THE USDA THE MODEL 910 AND 915 ARE NOT RECOMMENDED FOR CANNING SMOKED FISH BECAUSE THESE UNITS HEAT AND COOL TOO QUICKLY FOR SAFE PROCESSING OF SMOKED FISH. QUART JARS ARE NO LONGERRECOMMENDED BY THE USDA FOR SAFE PROCESSING.

28

SEAFOOD TIMETABLES AND CANNING INSTRUCTIONS

Many species of fish are suitable forcanning — trout, northern pike,smelt and tuna as well as suckersand salmon. Can only absolutely fresh seafood, as

it deteriorates rapidly. For fish, removeentrails immediately; remove head, tail,fins and scales. Wash carefully, remov-ing all blood; chill until ready to can. Chilling helps firm the flesh of

precooked fish; refrigerate overnight orfor a few hours before canning. Shellfish are soaked or cooked in

water containing salt or acid (such asvinegar, lemon juice, or citric acid)before canning.

Wide-mouth standard glass canningjars are the most convenient for packingfish. Only pint or half-pint sizes shouldbe used. Use only new metal vacuum-seal lids with separate metal screwbands. Porcelain-lined zinc lids are notrecommended because it is difficult toattain an adequate seal. Using the ALL-AMERICAN

Automatic Master Sealer (see pg. 18),seafood may also be safely canned inconvenient tin cans.Like other low-acid foods, fish

must be canned under pressure in apressure cooker to eliminate the riskof botulins.

Water Pack. Follow instructionsbelow as to the addition of liquid. Ingeneral, no additional liquid isneeded in canning raw fish, but it isrequired in canning shellfish. Forprecooked fish, add one tablespoonwater per half pint after the contain-ers are filled.Oil Pack. After packing contain-

ers, add one tablespoon of vegetableoil per half pint, or enough to coverthe fish by 1⁄4". One tablespoon ofcatsup diluted with water may beadded instead of water or oil.See fish recipes on page 39.

29

SEAFOOD TIMETABLES AND CANNING INSTRUCTIONS

Clams

Oysters

Frog Legs

Keep live clams cool until ready to can. Wash; steamto open. Remove meat, reserving juice. Wash meatin a weak salt brine (1–3 Tbsp. salt per gallonwater). Blanch meat for 1–2 minutes in a boilingacidic solution (2 Tbsp. vinegar or lemon juice pergallon of water). Drain meat and pack. Pour hot juiceover clams; fill with boiling water to 1" headspace.Keep live oysters cool until ready to use. Wash;steam to open. Remove meat. Wash meat in weaksalt brine (1⁄2 cup salt per gallon of water). Drain andpack into containers. Cover with hot weak salt brine(1 Tbsp. salt per quart of water) to 1" headspace.Both bullfrogs and green marsh frogs are edible, butthe latter are more delicate and tender. Only the hindlegs are eaten; they are considered at their best fromJune to October or later. Cut off legs. Loosen outerskin, turn downward and pull it off; then cut off theskin and the toes. Wash legs in lightly salted water (1teaspoon salt to 1 quart water); drain and blanch for3 minutes in boiling water that contains 2 table-spoons of vinegar or lemon juice and a teaspoonful ofsalt for each quart of water. Drain and wipe dry. Froglegs can be packed directly into the jars after blanch-ing, covered with a light brine (21⁄2 ozs. salt to 1gallon water) to within 1⁄4" of top of jar. To precook before packing, dip legs in beaten eggand fine cracker or bread crumbs; fry to a nice browncolor. The meat may be cut off or left on the bones.Pack into clean, hot jars. A gravy made from the pangrease, with water added, is poured boiling hot intothe jars to within 1⁄4" of top. To use, reheat and servewith a cream sauce.

90 — 60 70

42 — 75 75

80 — NA NA

SEAFOOD SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTESProcess at 10 pounds of CANS JARSpressure up to 1000 ft.; #21⁄215 pounds over 1000 ft. #2 & #3 pint quart

U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON.

30

Select young, fresh, tender fruits andvegetables, those which are in choicecondition for table use are best forcanning. Gather or purchase only asmuch as you can practically handlein two or three hours. For best resultswork quickly throughout the prepa-ration and canning process. Twohours from the garden to the can is agood rule of thumb.Sort and grade fruits and vegeta-

bles according to the size, color, anddegree of ripeness and maturity.Discard all overripe products, as theywill cook to pieces and spoil the finalappearance. No fruits or vegetableswhich are withered or otherwiseimperfect should be canned.All products should be washed

thoroughly before paring, coring orslicing. There is less danger ofspoilage if washing is done beforethe outside covering is broken.Berries and other soft fruits should bewashed in a colander or wire strainerto prevent crushing the fruit.Trim blemishes and prepare as

called for in the recipe.Blanching or precooking improves

the texture and flavor, shrinks theproducts, makes them more flexible,insures a fuller pack, and makes it

possible to fill the cans or jars whilethe food is hot. Blanching consists ofplunging fruit or vegetables intoboiling water for a short time.Precooking is done by covering theproducts with water and boiling forseveral minutes, or by steaming thembefore they are packed. Precooking isrecommended for most vegetables.Pack product into clean jars to not

more than 1" of top. Fill cans to 1⁄4" oftop. Be careful to follow packinginstructions given in recipes exactly,as food packed too tightly may notheat through.To avoid the loss of valuable food

nutrients, fill can with the liquid inwhich the products were cooked.Cover food in can or jar immedi-

ately with boiling hot liquid accord-ing to recipe. Salt may be added tovegetables for flavor if desired; saltdoes not help to preserve them,however. Run a wooden or plasticspoon or spatula gently down thesides of the can or jar to displace airbubbles. Add more hot liquid to thecontents, if necessary, to get thecorrect headspace—generally 1" injars and to top in cans.

TREATING TO PREVENT DARKENINGAdd 2 tablespoons each of salt andvinegar to one gallon of water. Dropapples, pears, peaches, or apricotsinto this solution as they are pre-pared. Do not soak more than 20minutes. Rinse before canning.

NOTE: TIMES GIVEN ARE FOR HOTWATER BATH PROCESSING. FORPRESSURE CANNING, SEEINSTRUCTIONS ON PAGE 18.

PREPARING FRUITS & VEGETABLES FOR CANNING

SYRUPMeasure sugar and liquid (usually water or fruit juice) into saucepan.Cook until sugar dissolves. About 1 cup syrup is usually needed for onequart or #21⁄2 can of fruit.While sugar helps fruit hold its shape, color and flavor, it is not reallynecessary. Fruit can be preserved in juice or water.

2 cups sugar + 1 quart water = 5 cups light syrup

3 cups sugar + 1 quart water = 51⁄2 cups medium syrup

43⁄4 cups sugar + 1 quart water = 61⁄2 cups heavy syrup

31

FRUIT TIMETABLES AND CANNING INSTRUCTIONS

Apples, whole,quartered, or sliced

Applesauce

Apple Cider

Apricots

Berries, Blackberries

Cherries

Figs

Use good, firm cooking apples. Treat to preventdarkening. (See pg. 26.) Steam or blanch 1–5min., just long enough to drive out air so fruitis pliable, but not mushy. Pack hot. Use thin ormedium boiling syrup. 1⁄2" headspace.Make as usual. Pack hot in jars to 1⁄2" of top, incans to top.Press juice from apples. Allow to settle well.Pour off clear juice. Heat to 180°F (82°C), orsimmering point; strain and fill into cansoverflowing or to 1⁄4" of top in jars. Follow method for peaches. Peeling may beomitted.Use enamel cans. Wash in colander underrunning water. Fill containers, shaking to packberries down. Add medium or thick boilingsyrup. Use berries within one year.Use enamel cans. Sweet cherries are neverpitted. Stem and wash. Use hot medium syrup.Pit sour cherries and add hot, heavy syrup. It isbest to steam or blanch unpitted cherries, asthey have considerable air in them. Bring toboil and hot pack.Wash. Retain stems. Boil 2 minutes in waterto cover. Prepare thin syrup with this water.Boil figs for 5 minutes in syrup. Fill jars. Add11⁄2 teaspoons lemon juice per pint or 1tablespoon per quart. Pour in boiling syrup,leaving 1⁄2" headspace.

10 10 12 20 20

10 10 10 15 20

20 20 20 5 5

25 30 30 20 25

15 20 20 15 20

15 20 30 15 20

10 15 15 45 50

FRUITS SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTESHot Water Bath Processing CANS JARSup to 1000 ft. #2 #21⁄2 #3 pint quart

U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS.

32

FRUIT TIMETABLES AND CANNING INSTRUCTIONS

Fruit Juices(Grape, Currant,Berry, Cherry)

Grapes

Grapefruit

Peaches(raw pack.)

Pears

Pineapples

Plums, Prunes

Rhubarb

Use enamel cans. Crush fruit. Heat slowly tosimmering point (about 185°F, 185°C). Strainthrough cloth bag. Let stand several hours incool place until sediment settles out. Pour offcarefully, leaving dregs. Add 1 cup sugar to 1gallon juice, if desired. Hot pack. 1⁄4" headspace.Use enamel cans. Pack raw, adding hot medium syrup.Pare, cutting deep enough to remove whitemembrane. Run a thin knife between pulp andskin of each section and lift out pulp withoutbreaking. Remove seeds. Pack raw withrounded sides to outside of container. Fill withboiling hot medium syrup.Use thin or medium syrup. Boil 5 minutes andstrain. Blanch peaches 1 minute to loosenskins. Plunge into cold water. Peel and pit.Treat to prevent darkening. (See pg. 30.) Packplacing halves in over-layers. Add boilingsyrup. Stir to remove air bubbles.Wash, pare and core. Cut into halves or quar-ters. Treat to prevent darkening. (See pg. 30.)Cook 4–8 minutes in light or medium syrupbefore packing. Hot pack.Peel and core, removing all eyes carefully. Cutinto cross sections 1⁄4 to 1⁄2" thick. Put intokettle, cover with thin or medium syrup, andslowly bring to boil. Hot pack. Fill with thin ormedium syrup.Use enamel cans. Can whole. Prick each plumto prevent skin from bursting. Raw pack. Coverwith boiling hot thin syrup.Use enamel cans. Wash rhubarb. Cut into 1⁄2"pieces. Add 1⁄2 cup sugar to each quart rhubarband let stand to draw out juice. Bring to boiling.Pack hot.

30 30 30 5 5

12 12 15 10 10

25 25 25 10 10

25 30 30 25 30

25 30 30 20 25

15 20 25 15 20

15 20 20 20 25

10 10 10 15 15

FRUITS SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTESHot Water Bath Processing CANS JARSup to 1000 ft. #2 #21⁄2 #3 pint quart

U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS.

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TOMATO TIMETABLES AND CANNING INSTRUCTIONS

Quality: Select only disease-free, preferably vine-ripened, firm fruit for canning.

Caution: Do not can tomatoes from dead or frost-killed vines. Green tomatoes are moreacidic than ripened fruit and can be canned safely with any of the followingrecommendations.

Acidification: Since so many factors affect the acidity of canned tomatoes and juices, and because itis impractical if not impossible for the home canner to measure the pH of each container canned, theUSDA recommends that acid be added to home-canned tomato products. To ensure safeacidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar tooffset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be usedinstead of lemon juice or citric acid in catsup, chili sauce and salsa only.

Recommendation: Use of a pressure canner will result in higher quality and more nutritious cannedtomato products. If your pressure canner cannot be operated above 15 PSI, select a process time at alower pressure.

Tomatoes

Wash, remove stems, and trim off bruised or discolored portions. To prevent juice from separating,quickly cut about 1 pound of fruit into quarters and put directly into saucepan. Heat immediately toboiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boilingmixture. Make sure the mixture boils constantly and vigorously while you add the remainingtomatoes. Simmer 5 minutes after you add all pieces. If you are not concerned about juice separation,simply slice or quarter tomatoes into a large saucepan. Crush, heat, and simmer for 5 minutes beforejuicing. Press both types of heated juice through a sieve or food mill to remove skins and seeds. Addbottled lemon juice or citric acid to jars (see acidification instructions). Heat juice again to boiling.Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars with hot tomato juice, leaving 1/2-inchheadspace.

Pints QuartsHot Water Bath up to 1000 feet 35 min 40 min10 Pounds Pressure Canner up to 1000 feet 15 min 15 min

Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split; then dip in cold water.Slip off skins and remove cores. Leave whole or halve. Add bottled lemon juice or citric acid to jars(see acidification instructions). Add 1 teaspoon of salt per quart to the jars, if desired. For hot packproducts, add enough water to cover the tomatoes and boil them gently for 5 minutes. Fill jars withhot tomatoes or with raw peeled tomatoes. Add the hot cooking liquid to the hot pack, or hot waterfor raw pack to cover, leaving 1/2-inch headspace.

Pints QuartsHot Water Bath up to 1000 feet 40 min 45 min10 Pounds Pressure Canner up to 1000 feet 10 min 10 min

TomatoJuice

Rawtomatoesfilled withwater

U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS.

From the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. Revised 1994.

34

BRINEAfter raw-packing vegetables towithin 3⁄8" of top of can, add a hotbrine using 2 or 3 tablespoons ofsalt to each quart of water, or add 1teaspoon salt to each quart contain-er ( 1⁄2 teaspoon to each pint or #2can). Then add boiling water orcooking liquid to 1" headspace.

Salt is used for flavor only; it is notnecessary for safe processing.

VEGETABLES ARE PROCESSED AT10 POUNDS OF PRESSURE, except for pimento peppers andsauerkraut, which can be processedin a boiling water bath.

VEGETABLE TIMETABLES AND CANNING INSTRUCTIONS

Asparagus

Beans, lima

Beans, string

Beans, redkidney

Beets

Carrots,Parsnips, Turnips

Corn, wholekernel

Corn, cream style

Sort according to size. Tie in uniform bundles.Cook in open saucepan with tough end inboiling water for 2 minutes. Hot pack. Coverwith cooking water.Wash and shell. Cover with water, bring to boil.Pack hot. Cover with hot cooking water.Pick over, string, wash and cut into pieces ofdesired size. Add boiling water to cover. Boil 5minutes uncovered. Hot pack. Cover with hotcooking water.Wash under running cold water. Soak 10-12 hours,changing water every 3 hours. Place in boiling waterfor 30 minutes. Pack hot. Fill with hot brine. (5 oz. saltto 1 gal. water) Seal cans hot.Use enamel cans. Sort for size. Cut off tops,leaving 1" of stem. Leave root. Wash. Boil 15-25minutes to loosen skins. Peel and trim. Can babybeets whole. Cut larger beets into 1⁄2 " cubes orslices. Hot pack. Cover with boiling water.Sort for size and color. Wash. Scald or steam 3-5minutes to loosen skins. Dip into cold water.Peel. Pack whole or sliced. Add boiling water.Use plain cans or “C” enamel. Can early in theseason before corn becomes too starchy—17-25days after silking. Husk corn and remove silk.Wash. Cut from cob at about 2⁄3 depth of kernel.Cold pack. Fill to 1" of top in jars, 1⁄2" in cans. Donot shake or press down. Fill jars to 1" of topand cans to 1⁄8" with boiling water.Use plain cans or “C” enamel. Cut corn fromcob at center of kernel and scrape cobs. Usepint jars or #2 cans only. Hot pack, using 1part water to 4 parts corn. Add salt and sugarto taste. Heat to boiling, pack into cans or jars.Headspace: 1" with jars, 1⁄8" with cans.

20 20 25 30 40

40 40 45 40 50

25 30 30 20 25

65 75 75 75 90

30 30 35 30 35

25 30 30 25 30

60 60 65 55 85

105 — — 85 —

VEGETABLES SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTESProcess at 10 pounds of CANS JARSpressure up to 1000 ft.; 15 pounds over 1000 ft. #2 #21⁄2 #3 pint quart

U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS.

35

VEGETABLE TIMETABLES AND CANNING INSTRUCTIONS

Greens

Mushrooms(domestic only)

Okra

Black-eyed PeasGreen Peas

Pimento Peppers

Pork and Beans

Can immediately after picking. Wash well anddrain; steam until wilted. Cut into convenientlengths. Pack hot. Avoid packing too tightly.Fill with boiling water.Must be packed hot. Can fresh. Wash, peel, andimmediately drop into cold water containing 1tablespoon vinegar per quart. Place in colanderor sieve and precook by covering and immers-ing for 3–4 minutes in boiling water containing1 tablespoon of vinegar and 1 teaspoon salt perquart. Avoid exposing hot mushrooms to air—they will discolor. Pack, cover with freshlyboiling water. May add vitamin C to preventdiscoloration.Remove stems, wash, cover with water andbring to boil. Pack hot. Cover with boiling water.See Lima BeansPut in kettle, cover with water, and bring toboil. Pack, leaving 1" headspace in cans, 1" injars. Fill cans to top with hot cooking water,jars to 1" of top.Wash. To loosen skins, place on tray in 450°F(232°C) oven for 6–8 minutes, being carefulflesh doesn’t discolor. Or, loosen skins bydipping in hot cooking oil (290°F, 143°C) for2–3 minutes. Cold dip, peel, cut out stem, andremove seeds. Pack dry, layer on layer. Fillcans as full as possible. Pimento Peppers willmake their own juice when processed.Soak small navy beans 8–15 hours. Blanch 2minutes. Place 1⁄4 oz bacon and 10–11 oz. ofsoaked beans into a #2 can. Place 1⁄2 oz. baconand 17–18 oz. beans into a #3 can. Fill withplain or seasoned tomato sauce and placeanother piece of bacon on top before sealing.Beans swell during processing.

65 75 75 70 90

30 35 35 45 —

25 35 40 25 4035 40 35 40 5030 35 35 40 40

NA NA NA 30 40Must be pressure canned injars.

90 95 105 NA NANot approved for jars

VEGETABLES SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTESProcess at 10 pounds of CANS JARSpressure up to 1000 ft.; 15 pounds over 1000 ft. #2 #21⁄2 #3 pint quart

U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS.

36

VEGETABLE TIMETABLES AND CANNING INSTRUCTIONS

Sweet Potatoes

Irish Potatoes

Pumpkin and Winter Squash

Sauerkraut(No puree)

Soup Mixture

Spinach & Swiss ChardSuccotash

Wash. Boil or steam 20-30 minutes until tenderin center. Slip skins off. Do not mash or puree.Pack dry to top of can or to within 1" of top ofjars. Add salt. Cover with boiling water ormedium syrup, leaving 1" headspace in jars.Cans are packed to 1⁄4" of top, then filled withliquid. Exhaust 10 min.Use new Irish potatoes, 1–21⁄2" in diameter.Scald or steam until skins slip off. Skin must beremoved. Pack hot and cover with boilingwater.Use enamel cans. Cube and pack hot to 1" oftop in jars and 1⁄4" of top in cans. Spices andbrown sugar may be added. Add hot liquid to1" headspace.Can when crisp, firm, and well matured butnot too acid. Place in a kettle with some of itsjuice and heat thoroughly. Stir constantly toavoid burning. Pack hot. Do not pack tootightly. Fill with boiling hot kraut brine orweak salt brine. Too high a processing temper-ature discolors kraut. Prepare separately and then combine 2 partscooked tomatoes, 1 part okra and 1 part corn orlima beans. Boil 10 minutes. 1" headspaceSee Greens.Prepare separately 3 qts. of sweet corn kernelsand 4 qts. freshly hulled green lima beans. Mixand boil 10 minutes. Fill cans to 1⁄4" of top ofcan, 1" headspace in jars.

Note: Corn, peas and lima beans expand instead ofshrink during processing and require a 1” headspace inthe jar.

80 95 105 65 90Jars must be hot packed.

35 40 40 35 40

75 90 90 55 90

15 20 25 25 30(Boiling Water Bath)

40 40 45 55 85

50 50 55 70 9075 80 90 60 85

VEGETABLES SPECIAL INSTRUCTIONS PROCESSING TIMES IN MINUTESProcess at 10 pounds of CANS JARSpressure up to 1000 ft.; 15 pounds over 1000 ft. #2 #21⁄2 #3 pint quart

U.S. DEPT. OF AGRICULTURE DOES NOT PROVIDE PRESSURE CANNING TIMETABLES FOR HALF-GALLON JARS.

37

Zucchini Pickles6 cups sliced green zucchini6 cups sliced yellow zucchini2 large onions1 each yellow, red and green peppers1⁄2 cup salt2 cups sugar4 cups water4 cups vinegar2 tbsp. mustard seed2 tbsp. celery seed2 tsp. turmericWash and cut vegetables (slice

onions thin and zucchini about 1⁄2inch thick). Cover zucchini, onion,and peppers with water to which salthas been added. Let stand for 2hours. Drain and rinse the vegeta-bles. Combine the sugar, water,vinegar, and spices and bring to aboil. When it boils add the vegetablesand cook 2 to 3 minutes. Packvegetables into hot jars and fill withthe hot liquid, leaving 1⁄2 inch head-space. Release air bubbles, cleanrims, and seal. Process in a waterbath for 10 minutes. Makes 6 to 7pints.

Carrots with Mint8 lbs. baby carrotsIn each jar:1 clove garlic1 sprig mint about 2 inches long1 tsp. lemon juice1⁄2 tsp. saltWash and scrape carrots. Put

garlic, mint, lemon juice and salt ineach pint. Add carrots and fill jarwith boiling water to within 1⁄2 inchof tops of jars. Release air bubbles,clean rims, and seal. Process at 10lbs. of pressure for 30 minutes.Makes 5 to 6 pints.

Tomato Sauce21 lbs. tomatoes2 onions1 large green bell pepper2 stalks celery1⁄2 cup bottled lemon juice1 tbls. sugar1 tbls. salt11⁄2 tsp. black pepper1⁄3 cup chopped parsleyPeel tomatoes and puree in a

tomato press or in batches in a foodprocessor. Put into a large pan.Process onions, bell pepper andcelery together and mince finely. Addto tomatoes. Add the rest of theingredients and mix well. Cook overmedium heat, stirring occasionally,until mixture thickens and hasreduced by almost half. Ladle hotmixture into hot jars. Clean rims ofjars, seal and process in a hot waterbath for 35 minutes. Makes 7 pints.

Salsa51⁄2 lbs. tomatoes, peeled and diced2 onions, diced1 can (7 oz.) chilies, diced2 tsp. salt1 tsp. cracked pepper2 tbls. bottled lemon juice2 tbls. chopped cilantro1⁄2 cup vinegar11⁄2 tsp. cayenne pepperCombine all ingredients and mix

well. Heat salsa just until hot. Ladleinto hot jars. Clean rims, seal andprocess in a hot water bath for 45minutes. Makes 6 pints.

Barbecue Sauce44 oz. ketchup1⁄2 cup brown sugar1⁄2 cup honey1⁄3 cup cider vinegar1⁄4 cup molasses3 tbls. Worcestershire sauce3 bay leaves, crushed2 tsp. liquid smoke1 tsp. cracked pepper1 tsp. salt1 small can (8 3⁄4 oz.) crushed pineapple

2 cloves garlic, minced1⁄2 cup soy sauce1 tsp. gingerCombine all ingredients in a large

saucepan. Cook, stirring occasionally,30 to 40 minutes until sauce is wellblended. Ladle into hot jars. Cleanrims, seal and process in a hot waterbath for 20 minutes. Makes 7 pints.

Currant Jelly3 lbs. red currants2 cups water31⁄3 cups sugarWash currants in a strainer. When

clean, put currants and 2 cups ofwater into a heavy saucepan. Boil for5 minutes. Stir to slightly crushberries. Remove from heat and putinto a jelly bag to strain. You shouldget about 4 cups of juice. Put juice ina heavy pan and add sugar. Cook,stirring often, and skim foam as itaccumulates. When the jell point isreached, remove from heat and skimthe foam again. Ladle into hot jars.Clean rims and seal. Process in a hotwater bath for 10 minutes. 4 or 5half-pint jars.

CANNING RECIPES

38

Pepper Jelly2 medium-sized green bell peppers1⁄2 cup fresh hot chili peppers or

1⁄2 cup canned chilies11⁄2 cups cider vinegar6 cups sugar6 oz. (2 envelopes) liquid pectinRemove stems and seeds from

peppers. Grind peppers in a foodprocessor until liquefied. Measure 3⁄4cup into a heavy saucepan. Grind thehot chilies in the same way and addto the pan with the peppers. Add thevinegar and sugar. Bring to a fullrolling boil, stirring constantly. Addpectin and stir until well blended.Bring back to a full rolling boil andboil for 1 minute. Remove from heatand skim foam with a metal spoon.Ladle into hot jars and seal. Processin a hot water bath for 5 minutes.Make 7 half-pint jars.

Peach Jam4 lbs. peaches2 tbls. bottled lemon juice5 cups sugar1⁄2 tsp. nutmegPrepare peaches by peeling, pitting

and cutting into quarters. Chop in afood processor or cut into smallpieces. Put peaches, lemon juice,sugar and nutmeg in a saucepan andcook over medium heat, stirring todissolve all the sugar. Boil rapidlyand stir constantly until the jam isthick or has reached the jell point ona thermometer. Remove from heatand let stand 5 minutes, skimmingoff any foam. Ladle into hot jars,clean rims, seal and process in a hotwater bath for 10 minutes. Makes 5half-pint jars.

Cherry Preserves6 cups (3 lbs.) sweet cherries3 tbls. bottled lemon juice4 cups sugar1⁄2 tsp. almond extractWash and pit cherries, or cut in

half and remove pits. Put cherries,sugar and lemon juice in a heavysaucepan. Mix well and warm onstove 5 minutes, stirring constantly.Remove from heat and let stand 1hour. This is to draw the juice out.Return to heat, add almond extract,and cook, stirring occasionally untilthick and glossy. Continue cookinguntil the jell point is reached, 220°Fat sea level. Skim foam as necessary.Remove from heat, ladle into hotjars, clean rims, seal and process for10 minutes in a hot water bath.Makes 5 to 6 half-pints.

Orange-Pineapple MarmaladePeel of 3 orangesPulp of 6 oranges2 cans (20 oz. each) crushedpineapple; do not drain1⁄4 cup bottled lemon juice5 cups sugar1⁄2 tsp. ground gingerPeel three oranges. Put peel in a

saucepan with 1 cup of water andboil 40 minutes. Remove from heatand drain. Slice into slivers. Peelother oranges, remove white flesh,and slice orange pulp, removing seedand membrane. Put peel, pulp,undrained pineapple, lemon juice,sugar and ginger into a pan. Bring toa boil over high heat, stirring con-stantly to dissolve sugar. Continuecooking over medium heat, stirringoccasionally until the marmaladethickens and turns a beautiful ambercolor. Remove from heat and let sit tocool 5 to 7 minutes. Remove anyfoam that has formed. Ladle into hotjars, wipe rims, seal and process in ahot water bath for 10 minutes.Makes 6 half-pints.

Pickled Beets8 lbs. beets2 cups sugar2 cups water4 cups cider vinegar2 whole sticks cinnamon6 whole allspice8 whole cloves2 large onions, sliced thin1 lemon, sliced thinWash beets. Cook until just tender

(about 20 minutes), plunge into coldwater, and slip off skins. Shred beets.Combine sugar, water and vinegar.Put spices in a piece of cheesecloth,tie them and add to the vinegarmixture. Bring the mixture to a boil,then lower heat and simmer for 5minutes. Remove spices. Fill hot jarswith beets and onions. Add a lemonslice to each jar and fill with the hotliquid to within 1⁄2" of the top of thejar. Release air bubbles, clean rims,seal and process in a hot water bathfor 30 minutes. Makes 4 pints.

Mango Chutney2 cups mango, diced2 cups apple, diced1 onion, diced1⁄2 cup green pepper, diced1⁄2 cup golden raisins1⁄2 cup sliced almonds1 cup sugar1 cup apple cider vinegar1⁄4 tsp. ground allspice1⁄4 tsp. ground cloves1 tsp. cinnamon1⁄2 tsp. saltPrepare fruit and vegetables. Put all

other ingredients into a large, heavysaucepan. Bring to a boil, stirringconstantly. Add fruits and vegetablesand cook about 30 minutes or untildesired consistency, stirring occasion-ally. Ladle into hot jars leaving 1⁄2"headspace. Clean rims, seal andprocess in a hot water bath for 10minutes. Makes 5 or 6 half-pints.

CANNING RECIPES

39

Beef Stew4-5 lbs. beef stew meat8 cups sliced carrots3 cups chopped celery3 cups chopped onions3 quarts cubed, pared potatoes(about 12 medium)

11⁄2 tbsp. salt1 tsp. thyme1⁄2 tsp. pepperCut meat into 11⁄2 inch cubes;

brown in a small amount of fat.Combine meat, vegetables andseasonings; cover with boiling water.Pack hot, into hot jars, leaving 1-inch head space. Remove air bub-bles. Adjust caps. Process. Yieldapproximately 7 quarts.Note: Vegetables do not need to be

precooked.Please refer to timetable on page

25.

Canned Fresh FishFresh fishsaltThoroughly clean and fillet fish,

removing all bones, skin, blood andbelly fat. To draw out blood, prepare abrine of 1 ounce salt to every quart ofwater; soak fish for 10 minutes to 1hour. Remove fish from brine and drainwell. Cut into jar lengths. Use either 1⁄2pint or pint jars with rubber snap lids. Pack raw fish strips close together

leaving 1" at the top. Add 1⁄2 tea-spoon salt to the 1⁄2 pint jar, 1 tea-spoon to the pint. Clean rims. Placelids on jars and seal by hand.Fill cooker with 2 to 3 inches of

water and place jars on rack. Heatuntil pressure gauge reaches 10 lbs.,process for 110 minutes.Remove from heat and let the

cooker cool allowing gauge to returnto zero. Hand tighten jars.

Dial Gauge0-2,000 ft.:Process at 11 lbs. for 100 minutes2,000-4,000 ft.:Process at 12 lbs. for 100 minutes

Weighted Gauge0-1,000 ft.:Process at 10 lbs. for 100 minutesAbove 1,000 ft.:Process at 15 lbs. for 100 minutes

Turn off heat source and let thecooker cool, allowing gauge to returnto zero.

CANNING RECIPES

40

Q. May a pressure cooker be usedfor processing fruits?A. Yes. If it’s deep enough it may beused as a hot water bath canner.Arrange sealed cans or jars on rack.Add enough boiling water to com-pletely cover jars by 1–2 inches. Putlid on pot, but leave the PressureRegulator Weight off so all the steamescapes through the Vent Pipe andno pressure builds up in the cooker.

Q. Must glass jars and lids besterilized by boiling before canning?A. No, not when a boiling hot water

bath or pressure-canner method isused. The containers as well as thefood are sterilized during processing.But be sure jars and lids are thor-oughly clean, and to prevent break-age, have jars hot when filling them.

Q. Why is the cooking liquid usedfor packing some vegetables andboiling water for others?A. Cooking liquid is recommended forpacking most vegetables because itmay contain minerals and vitaminsdissolved out of the food. Boilingwater is recommended when cookingliquid is dark, gritty, or strong-flavored, and it may be used if thereisn’t enough cooking liquid.Processing time is the same

whether hot cooking liquid or boilingwater is used for packing.

Q. Why is liquid sometimes lostfrom glass jars during processing?A. Loss of liquid may be due to anumber of things: 1) Cooking food too short a time to

drive out the air that is in it before packing it in the jars.

2) Packing jars too full. 3) Leaving air bubbles in the jars.4) Not keeping pressure steady in a

pressure canner.5) Lowering pressure too suddenly at

the end of the processing period.6) Food is packed to tightly.7) Food is processed at too high a

temperature.8) Leakage of steam between lid and

bottom of pressure cooker.

Q. Should liquid lost duringprocessing be replaced?A. No, never open a jar and refillwith liquid—this would let in bacte-ria, and you’d need to process again.Loss of liquid does not cause food tospoil, although the food above theliquid may darken.

Q. What causes cloudy liquid incanned fruits and vegetables?A. Cloudy liquid may be a sign ofspoilage. It may also be caused bythe minerals in hard water or bystarch from overripe vegetables.

Q. How can you tell whether foodwith cloudy liquid is spoiled?A. Boil the food and note the odor.Do not taste or use any food havingan off odor.

Q. Why does canned fruit some-times float in jars?A. Fruit may float because the pack istoo loose or the syrup too heavy. It’salso possible that air in the tissues ofthe fruit has not all been forced outduring heating and processing.

Q. Why does my food turnmoldy after processing?A. Mold can only form in thepresence of air. Therefore, jars are notsealed if mold is present.

Q. What makes canned foods change color?A. Darkening of foods at the tops ofjars may be caused by oxidation dueto air in the jars or by too littleheating or processing to destroyenzymes. Over-processing may causediscoloration of foods throughout thecontainers.Pink and blue colors sometimes

seen in canned pears, apples andpeaches are caused by chemicalchanges in the coloring matter ofthe fruit.Iron and copper from utensils used

in preparing foods, or from the waterin some localities, may cause brown,black and gray colors in some foods.Corn turns brown during processingwhen too high a temperature isused. The high temperature causes acarmelization of the sugar in corn. Itmay also be caused by some chemi-cal, such as iron, in the water usedin canning.

When canned corn turns brown,the discoloring may be due to thevariety of corn, the state of ripeness,or over-processing.A common cause of highly

colored foods fading is the dissolvingof coloring materials by the packingliquid. The use of plain tin cans willcause some foods tolose color.

QUESTIONS AND ANSWERS ON HOME CANNING

41

Q. Is it safe to eat discolored canned foods?A. The color changes noted above donot mean the food is unsafe to eat.However, spoilage may also causecolor changes. Any canned food thathas an unusual color should beexamined carefully before use.

Q. Why does the underside ofmetal lids sometimes discolor?A. Natural compounds in some foodscorrode the metal and make a brownor black deposit on the underside ofthe lid. This deposit is harmless anddoesn’t mean that the food in the jaris unsafe to eat.

Q. Why do jars not seal properly?A. Jars that do not seal may be due toa number of things: 1) Incomplete sterilization; failure to

follow exact timetables and recipes.

2) Failure to wipe sealing edge of jar clean before placing lid on jar.

3) Food, seeds or grease lodged between lid and jar.

4) Clamps not properly adjusted on lightening or bail-type jars.

5) Jars which are nicked or cracked or have sharp sealing edges.

6) Band screwed down too loosely before processing on Mason jar and two-piece metal lid.

7) Turning jars upside down while jars are cooling and sealing.

Q. When canned or frozen fruitsare bought in large containers, isit possible to can them in smallercontainers?A. Any canned or frozen fruit may beheated through, packed, andprocessed the same length of time asrecommended for freshly preparedfood. This canned food may be oflower quality than if it had beencanned when fresh.

Q. Is it safe to leave food in tincans after opening?A. Yes, but like fresh cooked food,food in tin cans needs to be coveredand kept in a refrigerator or othercold place.

Q. When processing food, is itnecessary to have the pressurecooker filled with jars?A. It is economical to process at onetime as many jars as the cooker willhold, for it saves time and fuel. But ifyou do not have enough jars to fillthe cooker, a smaller number may besuccessfully processed.

Q. What causes the lids to buckle?

A. Buckling lids may be due to anumber of things:1) This problem may be caused bytightening the jar rings too tightlybefore processing the jars. Duringprocessing, the flexible metal lidpermits the jar to exhaust air, andrings that are too tight will notallow the air to escape duringprocessing.

2) Not following the correct preheat-ing process for the brand of lidsused.

3) Filling the jars too full.4) Using the raw-pack method forstarchy vegetables.

5) A steam leak from the pressurecanner lid.

6) Cooling the pressure canner withwater or cool air.

7) Using a jar with a mouth that istoo large for the lid (such as amayonnaise jar).

Q. What causes the jars to break?A. Breakage of jars may be due to anumber of things:1) Jars are too tight in pressurecooker.

2) Not using standard jars.3) Jars improperly tightened.4) Not placing jars on rack (jarstouching the bottom of canner).

5) Over filling jars or packed toosolidly.

6) Sudden temperature changebetween jars and water in unit.

7) Jars have invisible hairline cracks.8) Fluctuation of pressure duringprocessing; be sure to maintain asteady pressure.

Q. If a jar does not seal and mustbe reprocessed, does it have to beprocessed the full length of time?A. Just what should be done with theunsealed jar will depend upon thecause. If the cap or lid is at fault andthe product is a fruit, simply replacethe cap or lid with new one andprocess until product reaches boilingpoint. If it is a vegetable or meat, itshould be reprocessed approximatelyone-fourth to one-third the regularprocessing period. If the jar is defec-tive, any product would requirerepacking. It is doubtful if this will beprofitable since the reprocessingwould need to be of approximately thesame length as a normal period forthat particular food. Few foods willstand up under such treatment.

Q. Is it possible to process twolayers of jars in cooker at one time?A. Yes, providing the model youhave has sufficient room for twolayers of jars. Use the rack betweenlayers of jars.

Q. Is it necessary to precook anymeats before canning?A. Most authorities recommendprecooking meats. Meats may bepacked raw, but if packed raw, addno liquid.

QUESTIONS AND ANSWERS ON HOME CANNING

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Order by Part Number and Description

Part No. Description Price EachBottom only (Specify size; not shown) .................................................................................................Price on RequestCover only (Specify size; not shown).....................................................................................................Price on Request

54 Clamp Bolt (630000)...........................................................................................................................................$ 3.5055 Pin for Clamp Bolt (630010)...................................................................................................................................2.4064 Bakelite Wing Nut (630020)...................................................................................................................................6.8065 Control Valve (No longer available—Replaced by Part Nos. 68 and 69)68 Pressure Regulator Weight (Z000122) ..................................................................................................................18.0069 Vent Pipe for Pressure Regulator Weight (Z000130) ................................................................................................8.0072 Geared Steam Gauge, includes lens, fits all sizes (Z000127)...................................................................................16.0073 Lens for Steam Gauge, replacement, not shown (670050) .......................................................................................3.2574 Instruction and Recipe Book (610500)....................................................................................................................6.0075 Cleaning Rod for Vent Pipe (650060)......................................................................................................................2.5076 Bakelite Top Handle (630070)..............................................................................................................................12.0077 Bakelite Top Handle Screw (630080)......................................................................................................................1.0078 Retaining Bayonet Clamp (630090)........................................................................................................................2.7579 Retaining Bayonet Clamp Screw (670020) ..............................................................................................................1.00111 Rack (9.5" diameter) for No. 910 Cooker (630110) ...............................................................................................10.00151 Rack (11.5" diameter)for Nos. 915, 921, 925, and 930 Cookers (630120).............................................................12.00184 Cross Bar Set for use with pudding pan for Nos. 915, 921, 925 and 930 Cookers (630360)......................................3.25253 Pudding Pan for Nos. 915, 921, 925 and 930 Cookers (630370)...........................................................................11.00405 Side Handle, complete, for Nos. 930 and 941 (Z000113) ......................................................................................18.002040 Overpressure Plug for Pressure Cookers, Black (Z000124) .......................................................................................3.502072 Wire Canning Rack fits No. 941 Cooker only, not shown (630150)........................................................................16.50

NOTE: • Model No. 915 Pressure Cooker was formerly called Model No. 7• Canning baskets are no longer available.• The Cross Bar Set is only used when stacking pudding pans.• Pressure Cooker No. 907 and Rack No. 91 are no longer available.• Parts will fit all sizes unless specified.

INSTRUCTIONS FOR ORDERING:• All orders must be accompanied by check or money order payable in U.S. Dollars. Or provide us with your MasterCard or Visacard number and expiration date (subject to approximate 4% processing fee.)• No C.O.D. shipments.• Wisconsin residents must add 5% state sales tax, 1⁄2% county sales tax (if applicable) and stadium tax (if applicable) to ordertotal, including shipping costs.

• Be sure to specify pressure cooker model number and order parts by part number and description.• Shipping handling charges to be added to your order total as follows:

* Alaska, Hawaii, Puerto Rico, and Virgin Islands: Orders are shipped via the United States Postal Service (first class mail or parcel post). Contact us directly for expedited or alternative shipping methods.

** Canadian Orders: Send a postal money order or bank cashiers check payable in U.S.A. funds ONLY. Simply writing “U.S.A.Funds” on your personal check does not suffice. We are not responsible for any customs/clearance charge(s). Orders are shippedvia United States Postal Service. Contact us directly for expedited or alternative shipping methods.

DO NOT USE AFTER January 1. 2009. Call or write for new price sheet after this date. Prices subject to changewithout notice.

WISCONSIN ALUMINUM FOUNDRY CO., INC. Customer Service Dept. P.O. Box 246 • 1931 South 14th Street Manitowoc, Wisconsin 54221-0246 • Phone: (920) 682-8627

FAX: (920) 682-4090 • customerrelations@wafco.com • store.wafco.com

ALL-AMERICAN PRESSURE COOKERS PARTS PRICE LISTEffective January 1, 2008

Order Total U.S.A.* CANADA** $5.00 Minimum Order $2.65 $4.80

$5.01-$10.00 $4.50 $6.90$10.01 - $25.00 $6.40 $11.70$25.01 - $50.00 $9.30 $16.95

Order Total U.S.A.* CANADA** $50.01 - $75.00 $11.70 $21.20$75.01 - $100.00 $14.85 $26.50$100.01 - $150.00 $19.10 $31.80$150.01 - $200.00 $26.50 $37.10

Shipping/Handling Charges

43

PARTS ILLUSTRATIONS(Not to scale)

44

TABLES AND CHARTS

Number Of Cans Per BushelWeight No. 2 Cans No. 3 Cans

per bushel (pints) (quarts)1 bushel of Windfall apples ............................50 lbs. ............................30 ................................20Cranberries ....................................................33 lbs. ............................—.................................—Standard peaches...........................................48 lbs. ............................25 ................................18Pears.............................................................50 lbs. ............................45 ................................30Plums............................................................60 lbs. ............................45 ................................30Blackberries ......................................................— ...............................50 ................................30Windfall oranges (whole) ...............................50 lbs. ............................35 ................................22Tomatoes.......................................................56 lbs. ............................22 ................................15Shelled lima beans.............................................— ...............................50 ................................30String beans ..................................................24 lbs. ............................30 ................................20Sweet corn ........................................................— ...............................16.................................—Shelled peas ......................................................— ...............................45 ................................25Sweet potatoes...............................................50 lbs. ............................30 ................................20

Steam Pressure Obtained In Pressure CannersAnd Corresponding Degrees Of Temperature

Pounds of Degrees Degrees Pressure Fahrenheit Centigrade

3 220 104.55 228 109.010 240 115.515 250 121.020 259 126.025 267 130.5

Boiling Point Of Water At Different Altitudes Above Sea Level

Altitude Boiling PointFeet Fahrenheit Centigrade1,025 210 99.02,063 208 98.03,115 206 97.04,169 204 96.05,225 202 94.46,304 200 93.07,381 197 92.08,481 196 91.09,031 195 90.5

FruitsSize Can Lbs. Ozs.

Apples 2 1 23 1 14

Blackberries 2 1 33 2 1

Grapefruit 2 1 421⁄2 1 13

Peaches 2 1 33 2 1

Pears 2 1 33 2 1

VegetablesSize Can Lbs. Ozs.

Asparagus 2 1 3Beans, String 2 1 3Beets 2 1 4Corn 2 1 4Peas 2 1 4Tomatoes 3 2 1

2 1 3

Show Weights On LabelsSuggested weight of contents to be used on labels to comply with the various state and national pure food laws.The following weights allow for reasonable tolerance. Cans which are reasonably well-filled will weigh more thanweights expressed.

45

Acid Foods ......................................30Altitude Tables ................................23Apple Cider......................................31Apples ......................................18, 31Applesauce......................................31Apricots ....................................18, 31Asparagus.................................11, 34Barley .............................................10Beans, dried ......................................4Beans, string .............................11, 34Beef ..........................................10, 24Beef, roast.................................10, 24Beef Stroganoff................................12Beets...................................11, 34, 38Berries ......................................18, 31Black-eyed Peas ..........................4, 35Black Bean Soup..............................15Blanch ............................................30Bologna Sausage .............................25Botulinus ........................................19Boston Brown Bread........................16Brine...............................................34Bulgur, Cracked Wheat ....................10Bushel, Cans per..............................44Cabbage ..........................................11Canning Instructions........................18Canning Recipes.........................12-16Canning Tables ..........................24–36Cans ...............................................21Can Sealers......................................20Canning Problems......................19–22Care of Cooker ...................................7Carrots ................................11, 34, 37Cauliflower ......................................11Celery Soup, Cream of......................15Cherries...............................18, 31, 38Chicken...............................14, 27, 39Chili Elegante ..................................12Chocolate Bread Pudding..................16Chop Suey.......................................13Citric Acid........................................18Clams..............................................29Clam Chowder, NY style...................15Cooking Recipes.........................12–16Cooking Instructions ....................8–11Cooking Tables ..........................10–11Cooling ...........................................21Corned Beef.........................10, 13, 25Corn on Cob ....................................11Corn................................................34Crab Meat .......................................28Darkening, preventing .....................30Desserts ..........................................16Directions, Use of Cooker ...................8Dried Fruits, Compote ......................16Duck ...............................................27Exhausting......................................21Figs ..........................................18, 31Fish, canning.......................28–29, 39Fowl, canning .................................27

Fowl, cooking..................................14Fruit Cake .......................................17Fruits, canning ....................18, 30–33Fruit Juices.................................32 –33Frog Legs ........................................29Gauge, Steam Pressure.......................7Grains .............................................10Grapefruit..................................18, 32Grapes ......................................18, 32Greens ............................................35Half-gallon jars................................20Half-pint jars ...................................20Ham .........................................10, 13Hamburger Steak.............................25Hash...............................................25Headspace.......................................18Heart ..............................................26Hominy...........................................11Hot Fill or Hot-Pack ...................21 –22Hot Water Bath ...............................18Jars .................................................21Jelly ................................................37Lamb ..................................10, 13, 26Lemon Juice ....................................30Lima Beans .....................................34Lids ..........................................21, 22Liver ...............................................25Liver Sausage..................................26Lobster............................................14Mango Chutney...............................38Marmalade ......................................38Meat, canning ...........................24–26Meat, cooking .................................10Mushrooms (domestic) ....................35Okra ...............................................35Onions ............................................11Overpressure Plug..............................7Oysters ...........................................29Parsnips ....................................11, 34Parts List & Prices......................42–43Peaches...............................18, 32, 38Pears.........................................18, 32Peas, green ...............................11, 35Peppers ...........................................35Perch, fried......................................14Pigs’ Feet ........................................26Pineapple ..................................18, 32Plums, Prunes ......................15,18, 32Pork....................................10, 24, 26Pork and Beans ...............................35Pork Roast, spiced ...........................13Pork Sausage...................................26Pot Roast ........................................12Potato Soup, Cream of......................15Potatoes ..............................11, 15, 36Poultry Canning ..............................27Pressure Regulator Weight .................8Pumpkin ...................................11, 36Pudding, cooking.............................16Questions and Answers..............40–41

Rabbit .............................................27Raw-Pack..................................21 –22Rhubarb....................................18, 32Ribs, beef ........................................12Rice ..................................................4Rolled Beef Roast ......................12, 24Round Steak, stuffed........................13Rutabagas .......................................11Safety Tips For Canning ...................19Safety Tips ForOperating ..............inside front cover

Salsa...............................................37Sauerkraut ......................................36Scalloped Potatoes and Ham ............13Seafood Canning........................28–29Seafood Cooking..............................14Sealing Cans and Jars .................21 –22Soup Mixture...................................36Soups, canning..........................25, 36Soups, cooking ................................15Spareribs ...................................10, 26Spinach.....................................11, 36Spoilage ..........................................19Squash............................................11Steps in Canning........................18–22Steak ........................................10, 25Steam Pressure Gauge........................7Stews..............................................25Storing ........................................7, 22Stuck Cover, removing.......................9Stuffed Peppers................................13Succotash........................................36Sweet Potatoes ..........................11, 36Swiss Chard.....................................36Swiss Steak .....................................12Syrup..............................................30Tables and Charts ............................44Thermometer...................................21Tomato Juice ...................................33Tomatoes ..................................18, 33Tongue .....................................10, 25Turnips .....................................11, 34Veal, Loaf........................................14Veal Roast.......................................14Vegetables, canning ..................34–36Vegetables, cooking .........................10Vegetable Soup................................15Vent Pipe ..........................................6Water Pack......................................28Winter Squash...........................11, 36Zucchini Pickles...............................37

INDEX