Presto 01781 Handbuch PDF herunterladen (Seite 13)

PEPPERS—HOT OR SWEET

(INCLUDING BELL, CHILE, JALAPEÑO, AND PIMIENTO)

Preparation of Chile peppers—Cut two or four slits in each pepper, and blister using one of the following methods:

 Oven or broiler method: Place chile peppers in a 400° oven or broiler for 6 to 8 minutes until skins blister.

 Range-top method: Cover hot burner, either gas or electric with heavy wire mesh. Place chilies on burner for several

minutes until skins blister.

Allow peppers to cool. Place in a pan and cover with a damp cloth. After several minutes, peel peppers. Remove stems and

seeds.

Preparation of other peppers—Remove stems and seeds; blanch 3 minutes.

Hot Pack: Small peppers may be left whole. Large peppers may be quartered. Pack peppers loosely in clean, hot Mason

jars, leaving 1-inch headspace. Cover with boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds of pressure – Pints 35 minutes. For processing above 2,000 feet altitude, see page 11 for recommended

pounds of pressure.

POTATOES—SWEET

Wash sweet potatoes. Boil or steam just until partially soft (15 to 20 minutes). Remove skins and cut into pieces. CAUTION: Do

not mash or puree potatoes. Pack hot sweet potatoes in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water,

leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds pressure – Pints 65 minutes and Quarts 90 minutes. For processing above 2,000 feet altitude, see page 11

for recommended pounds of pressure.

POTATOES—WHITE

Wash, scrape, and rinse new potatoes 1 to 2½ inches in diameter. If desired, cut into ½-inch cubes. Place in ascorbic acid solution

(1 teaspoon ascorbic acid to 1 gallon water) to prevent darkening. Drain. Cover potatoes with hot water; bring to a boil and boil

whole potatoes for 10 minutes, cubes for 2 minutes. Pack hot potatoes in clean, hot Mason jars, leaving 1-inch headspace. Cover

with boiling water, leaving 1-inch headspace. Adjust jar lids.

Process at 11 pounds pressure – Pints 35 minutes and Quarts 40 minutes. For processing above 2,000 feet altitude, see page 11

for recommended pounds of pressure.

PUMPKIN AND WINTER SQUASH

Washandremoveseeds.Cutinto1-inchslicesandpeel.Cuteshinto1-inchcubes.Boil2minutesinwater.CAUTION:Donot

mash or puree. Pack hot squash cubes loosely in clean, hot Mason jars, leaving 1-inch headspace. Cover with boiling water, leav-

ing 1-inch headspace. Adjust jar lids.

Process at 11 pounds pressure – Pints 55 and Quarts 90 minutes. For processing above 2,000 feet altitude, see page 11 for recom-

mended pounds of pressure.

PRessuRe CanninG MeaT

Pressure canning is the only safe method for canning meat.

All meat should be handled carefully to avoid contamination from the time of slaughtering until the products are canned. Animals

should be correctly slaughtered, canned promptly or kept under refrigeration until processed. If you slaughter your own meat,

contact your local county agricultural agent for complete information on slaughtering, chilling, and aging the meat.

Keep meat as cool as possible during preparation for canning, handle rapidly and process meat as soon as it is packed. Most meats

need only be wiped with a damp cloth. Use lean meat for canning; remove most of the fat. Cut off gristle and remove large bones.

Cut into pieces convenient for canning.

To prepare broth, place bony pieces in saucepan and cover with cold water. Simmer until meat is tender. Discard fat. Add boiling

broth to jars packed with precooked meat and poultry.

Meatshouldnotbebrownedwithournorshouldourbeusedinthebrothtomakegravyforpouringoverthepackedmeat.Pack

hot meat loosely, leaving 1-inch headspace in Mason jars.

Meatsmaybeprocessedwithorwithoutsalt.Ifsaltisdesired,useonlycanningsalt.Tablesaltcontainsallerwhichmaycause

cloudiness in bottom of jar. Use ½ teaspoon salt to each pint, 1 teaspoon to each quart. More or less salt may be added to suit

individual taste.

Follow step-by-step directions beginning on page 4 for canning procedure. Process meats according to the following recipes.

Whenpressurecanningataltitudesof2,000feetorbelow,processaccordingtospecicrecipe.Whencanningathigheraltitudes,

process according to the following charts.

1 2 ... 8 9 10 11 12 13 14 15 16 17 18 ... 35 36

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