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BOILING WATER METHOD

1. Place cooking/canning rack on bottom of canner. Fill canner halfway with water.

2. Preheat water to 140°F for raw-packed foods and 180°F for hot-packed foods.

3. To prevent canner from pressurizing, remove overpressure plug and pressure regulator from canner cover and set aside. These parts are not needed for the Boiling Water Method.

4. Use jar lifter to place filled jars, with lids and rings fastened according to manufacturer's directions, on cooking/canning rack in canner.

5. Check water level. Add more boiling water so the water level is at least 1 inch above jar tops.

6. Turn heat to its highest setting until water boils vigorously.

7. Look through the vent pipe on the canner cover to be certain it is open before placing cover on canner. To clean the vent pipe, draw a pipe cleaner or small brush through the opening.

8. Place cover on canner, aligning the “V” mark on the cover with the corresponding mark on the body handle and lock securely by turning in the direction indicated to close the cover (clockwise). Cover handles must be centered over body handles. Do not force beyond this position.

9. Set a timer for the minutes required for processing the food based on tested canning recipe.

10. Lower the heat setting to maintain a gentle boil throughout processing.

11. Add more boiling water, if needed, to keep the water level above the jars.

12. When jars have been boiled for the recommended time, turn off the heat and carefully remove the canner cover by lifting it toward you to keep steam away from you when opening.

13. Using jar lifter, remove jars and place them on a towel, leaving at least 1-inch spaces between jars during cooling.

14. Allow jars to cool naturally 12 to 24 hours before checking for a seal. Do not retighten bands.

Versatile Presto® Pressure Canners
Presto® Pressure
Canner Models
Steam Pressure Canning
Boiling Water Method Canning
Quarts
Pints
Half Pints
Quarts
Pints
Half Pints
*01781 (23 Qt)
X
X
X
X
X
X
01780 (22 Qt)
X
X
X
X
X
X
*01755 (16 Qt)
X
X
X
X
X
01751 (18 Qt)
X
X
X
X
X
X
01750 (17 Qt)
X
X
X
X
X
X
*01745 (16 Qt)
X
X
X
X
X
Models indicated are those manufactured in the last 20 years. With regular maintenance, Presto® Pressure Canners will perform for many years of home canning. If your older canner is not listed, please contact the Presto Customer Service Department to determine if your model is recommended for the Boiling Water Method.
* Indicates current models.

The following recipes are safely canned by the boiling water method. Do not pressure can these recipes because the food quality will be unacceptable.

Apple Butter

  • 4 pounds apples (about 16 medium)
  • 4 cups sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves

To prepare pulp: Wash apples. Core, peel and quarter apples. Combine apples and 2 cups water in a large saucepot. Simmer until apples are soft. Purée using a food processor or food mill, being careful not to liquefy. Measure 2 quarts apple pulp.

Prepare jars and lids according to manufacturer's instructions. Follow step-by-step directions for your pressure canner's boiling water method.

To make butter: Combine apple pulp, sugar, and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. (If too thick, add a small amount of water or apple juice for desired consistency.) Ladle hot butter into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes using boiling water canning method. Yield: about 3 pints.

Raspberry Jam

  • 1 quart crushed red raspberries
  • 6 1/2 cups sugar
  • 1 pouch liquid pectin

Prepare jars and lids according to manufacturer's instructions. Follow step-by-step directions for your pressure canner's boiling water method.

Combine raspberries and sugar in a large saucepot. Bring to a boil over high heat, stirring until sugar dissolves. Stir in liquid pectin. Bring to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes using boiling water canning method. Yield: about 8 half-pints

Bread and Butter Pickles

  • 4 pounds 4- to 6-inch cucumbers, cut into 1/4-inch slices
  • 2 pounds onions (about 8 small), thinly sliced
  • 1/3 cup canning salt
  • 2 cups sugar
  • 2 tablespoons mustard seed
  • 2 teaspoons turmeric
  • 2 teaspoons celery seed
  • 1 teaspoon ginger
  • 1 teaspoon peppercorns
  • 3 cups vinegar, 5% acidity

Prepare jars and lids according to manufacturer's instructions. Follow step-by-step directions for your pressure canner's boiling water method.

Combine cucumber and onion slices in a large bowl, layering with salt; cover with ice cubes. Let stand 1 1/2 hours. Drain; rinse; drain again. Combine remaining ingredients in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil. Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes using boiling water canning method. Yield: about 7 pints.

Note: For fresh pack pickled foods, allow 4 to 6 weeks for the product to cure and develop a satisfactory flavor.

Dill Pickles

  • 8 pounds 4- to 6-inch cucumbers, cut lengthwise into halves
  • 3/4 cup sugar
  • 1/2 cup canning salt
  • 1 quart vinegar, 5% acidity
  • 1 quart water
  • 3 tablespoons mixed pickling spices
  • Green or dry dill (1 head per jar)

Prepare jars and lids according to manufacturer's instructions. Follow step-by-step directions for your pressure canner's boiling water method.

Wash and drain cucumbers. Combine sugar, salt, vinegar, and water in a large saucepot. Tie spices in a spice bag; add spice bag to vinegar mixture; simmer 15 minutes. Pack cucumbers into hot jars, leaving 1/4-inch headspace. Put one head of dill in each jar. Ladle hot liquid over cucumbers, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 15 minutes using boiling water canning method. Yield: about 7 pints or 3 quarts.

Zesty Salsa

  • 10 cups chopped, seeded, peeled, cored tomatoes (about 6 pounds)
  • 5 cups chopped and seeded long green peppers (about 2 pounds)
  • 5 cups chopped onions (about 1 1/2 pounds)
  • 2 1/2 cups chopped and seeded hot peppers (about 1 pound)
  • 3 cloves garlic, minced
  • 2 tablespoons cilantro, minced
  • 1 tablespoon salt
  • 1 1/4 cups cider vinegar
  • 1 teaspoon hot pepper sauce (optional)

Prepare jars and lids according to manufacturer's instructions. Follow step-by-step directions for your pressure canner's boiling water method.

Combine all ingredients in a large saucepot, adding hot pepper sauce, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes using boiling water canning method. Yield: about 6 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

For additional information and recipes, consult the Ball Blue Book or visit www.homecanning.com.

These recipes provided by Alltrista Consumer Products Company, marketers of Ball® and Kerr® home canning products.

Go to: Pressure Canning Index

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