The Presto 23-quart pressure canner is designed for easy, confident home pressure canning. It is the only safe method recommended by the USDA for canning vegetables, meats, poultry, and seafood. This canner doubles as a boiling water canner for preserving fruits, jams, jellies, pickles, and salsa in half-pint, pint, and quart jars.

Introduction

Welcome to the world of home pressure canning with the Presto 23-quart pressure canner, a versatile and reliable appliance that empowers you to preserve the bounty of your garden and kitchen. This manual serves as your comprehensive guide to safely and effectively using your Presto 23-quart pressure canner. It will equip you with the knowledge and skills necessary to confidently preserve a wide range of foods, from vegetables and meats to fruits and jams. Whether you’re a seasoned canning enthusiast or a curious beginner, this manual will provide the information you need to embark on a rewarding journey of home food preservation.

Pressure canning is the recommended method for preserving low-acid foods like vegetables, meats, poultry, and seafood. It utilizes the power of steam pressure to create a high-temperature environment that eliminates harmful bacteria and ensures the safety of your canned goods. This manual will delve into the science behind pressure canning, explaining the principles of heat penetration and how to achieve proper processing times. We will cover essential safety precautions, provide step-by-step instructions for pressure canning, and offer helpful troubleshooting tips to ensure your canning success.

Beyond pressure canning, the Presto 23-quart pressure canner also functions as a boiling water canner, allowing you to preserve high-acid foods like fruits, jams, jellies, pickles, and salsa. This multi-functionality makes it a valuable addition to any kitchen, offering a convenient and efficient way to preserve a variety of foods. This manual will guide you through the process of boiling water canning, providing specific instructions for preserving different types of foods.

Features and Benefits

The Presto 23-quart pressure canner boasts a range of features designed to make home pressure canning effortless and efficient. Its extra-large capacity allows you to preserve a significant amount of food at once, ideal for those with bountiful gardens or a desire to stock up on pantry staples. The canner’s induction-compatible base ensures compatibility with a wide variety of stovetops, including gas, electric, smooth-top, and induction ranges, offering flexibility and convenience in the kitchen.

The Presto 23-quart pressure canner is constructed from durable, warp-resistant aluminum, ensuring long-lasting performance and reliability. Its easy-to-read pressure gauge provides a complete range of processing pressures, allowing you to precisely control the canning process for optimal results. The canner also features a pressure regulator that controls and maintains the pressure within the canner, ensuring consistent and safe processing.

Beyond its practical features, the Presto 23-quart pressure canner offers numerous benefits. It allows you to preserve the peak freshness and flavor of your garden’s bounty, ensuring year-round access to delicious and nutritious foods. Home pressure canning also provides a cost-effective way to stock your pantry, reducing reliance on commercially processed foods and offering greater control over the ingredients and quality of your preserved goods. The Presto 23-quart pressure canner empowers you to enjoy the satisfaction of creating your own pantry staples and sharing the fruits of your labor with family and friends.

Safety Precautions

Pressure canning is a safe and effective method for preserving food, but it’s crucial to prioritize safety by adhering to these essential precautions. Always read and understand the complete instructions provided in the Presto 23-quart pressure canner manual before attempting to use the canner. Never attempt to pressure can without a reliable pressure gauge in good working order. Ensure the gauge registers the correct pressure throughout the processing time and replace it if it becomes damaged or unreliable.

The sealing ring is a vital component for safe pressure canning. Before each use, inspect the sealing ring for signs of wear, damage, or hardening. Replace the sealing ring every three years or sooner if it shows any signs of deterioration. Use only genuine Presto replacement parts, ensuring proper fit and function.

Always ensure the overpressure plug is in place and functioning correctly. Replace the overpressure plug every time you replace the sealing ring or sooner if it becomes hard, deformed, cracked, worn, or pitted. Never use the pressure canner with a leaking overpressure plug. If you experience leakage, address it immediately by cleaning, repositioning, or replacing the plug. If the issue persists, contact the Presto Consumer Service Department for assistance.

Getting Acquainted with the Canner

Familiarize yourself with the components of your Presto 23-quart pressure canner to ensure safe and efficient operation. The canner consists of a body, a cover, a pressure dial gauge, a vent/cover lock, a sealing ring groove, an overpressure plug, and a handle. The body is made of durable aluminum and features a stainless steel clad base for compatibility with induction cooktops. The cover securely locks onto the body, creating a sealed environment for pressure canning.

The pressure dial gauge is crucial for monitoring and maintaining the correct pressure inside the canner. It features a dial that indicates the pressure level, allowing you to adjust the heat to maintain the desired pressure. The vent/cover lock is a safety feature that ensures the cover is properly locked in place before pressurizing the canner. The sealing ring, located in the sealing ring groove, creates a tight seal between the cover and the body.

The overpressure plug is a safety device designed to release excess pressure if the canner overheats. It should be inspected and replaced regularly for optimal performance. The handle is used to lift and carry the canner, making it easy to maneuver. To ensure optimal performance and safety, always follow the instructions in the Presto 23-quart pressure canner manual.

Canning Basics

Pressure canning is a method of preserving food by using high heat and pressure to destroy harmful bacteria and enzymes, ensuring the food’s safety and longevity. This technique is recommended by the USDA for canning vegetables, meats, poultry, and seafood, as it effectively eliminates the risk of botulism poisoning.

The process involves sealing food in jars, processing them in a pressure canner, and then cooling the jars to create a vacuum seal. The pressure inside the canner raises the boiling point of water, allowing for the food to be heated to a higher temperature, killing bacteria and enzymes. The pressure also ensures the food is cooked evenly, preserving its quality and texture.

Before embarking on pressure canning, familiarize yourself with essential factors, including proper jar preparation, food preparation, processing times, and cooling methods. Ensure your jars are clean and free from cracks or chips. Choose recipes specifically designed for pressure canning, as they provide accurate processing times based on the type of food and altitude.

Always follow the recommended processing times and use a pressure canner that is in good working order. After processing, cool the jars gradually to prevent breakage and ensure proper sealing. By adhering to these basic principles, you can safely and effectively preserve your food for extended enjoyment.

How to Pressure Can Foods

Pressure canning is a straightforward process, but it requires meticulous attention to detail for optimal results and food safety. Follow these steps for successful pressure canning using your Presto 23-quart pressure canner⁚

1. Prepare your food⁚ Follow specific recipe instructions for preparing your chosen food. Ensure it is clean, chopped, and ready for canning.
2. Fill and seal jars⁚ Pack your jars with the prepared food, leaving appropriate headspace as per recipe guidelines. Wipe jar rims with a clean cloth to remove any food residue. Place lids and rings on jars, tightening the rings until they are fingertip tight.
3. Fill the canner⁚ Place a rack in the bottom of your canner. Fill the canner with enough water to cover the jars by at least 1-2 inches. Bring the water to a boil.
4. Load jars⁚ Carefully lower the filled jars into the boiling water, ensuring they are fully submerged. Place the canner lid securely on top, ensuring the vent is open.
5. Bring to pressure⁚ Once steam escapes from the vent, wait for 10 minutes to allow the canner to vent properly. Close the vent and allow the canner to reach the required pressure level as indicated by the pressure dial gauge.
6. Process jars⁚ Once the desired pressure is reached, start the processing time, which is determined by the type of food and altitude. Maintain the pressure throughout the processing time, adjusting heat as needed.
7. Cool and seal⁚ After processing, turn off the heat and allow the pressure to drop naturally. Do not force the release of pressure. Once the pressure gauge registers zero, carefully remove the lid. Remove the jars from the canner and allow them to cool completely.
8. Check seals⁚ After cooling, check the seals by pressing down on the center of the lid. If the lid springs back up, the seal is not complete, and the jar needs to be reprocessed.

By following these steps, you can ensure that your pressure canned foods are safe, delicious, and preserved for months to come.

Troubleshooting

While pressure canning is generally a reliable method, occasional issues can arise. Here are some common problems and solutions⁚

• Canner not reaching pressure⁚ If your canner struggles to reach the desired pressure, check the vent for any obstructions. Ensure the sealing ring is properly seated and free of damage. Verify that the canner is filled with enough water and that the heat source is adequate.
• Pressure dropping during processing⁚ If the pressure drops during processing, it could be due to insufficient heat, a faulty pressure regulator, or a leaking sealing ring. Increase heat slightly to maintain pressure. Inspect the pressure regulator and sealing ring for any defects. If the problem persists, contact Presto customer service for assistance.
• Jars not sealing⁚ If jars fail to seal after processing, ensure the lids and rings were properly placed and tightened. Check for any food residue on the jar rims. Ensure the processing time was adequate for the chosen food. If the problem persists, inspect the lids for any dents or scratches. Replace faulty lids or rings as needed.
• Overpressure plug leaking⁚ If the overpressure plug leaks during processing, it should be replaced immediately. This is a safety feature designed to prevent excessive pressure buildup. Do not attempt to use the canner with a leaking overpressure plug.
• Canner making strange noises⁚ If your canner makes unusual noises, such as rattling or clanging, it could indicate a problem with the pressure regulator or the sealing ring. Stop processing immediately and contact Presto customer service for assistance.

Remember, if you encounter any issues, always prioritize safety. Stop processing immediately and contact Presto customer service for guidance and assistance.

Care and Maintenance

Proper care and maintenance of your Presto 23-quart pressure canner ensure its longevity and safe operation. Follow these guidelines⁚

• Cleaning⁚ After each use, wash the canner body, cover, and sealing ring with hot, soapy water. Remove any food residue thoroughly. Rinse all parts with warm water and dry them completely. Avoid using abrasive cleaners or scouring pads, as they can damage the canner’s surface.
• Sealing Ring⁚ The sealing ring should be replaced at least every three years or sooner if it becomes hard, deformed, cracked, worn, or pitted. Store the sealing ring in a cool, dry place when not in use.
• Overpressure Plug⁚ Replace the overpressure plug every time you replace the sealing ring or sooner if it becomes hard, deformed, cracked, worn, or pitted. This is a safety feature that prevents excessive pressure buildup.
• Storage⁚ Store your canner in a clean, dry place. Avoid storing it in direct sunlight or near heat sources.
• Inspection⁚ Before each use, inspect the canner for any damage or wear. Check the sealing ring, overpressure plug, and pressure regulator for any defects. If you find any issues, contact Presto customer service for assistance.
• Replacement Parts⁚ Use only genuine Presto replacement parts. These parts are available at most hardware stores or can be ordered directly from Presto. When ordering parts, specify the seven-digit model number found stamped on the side of the canner body.

By following these simple guidelines, you can ensure your Presto 23-quart pressure canner remains in good working order and provides years of safe and reliable service.

Canning Recipes

The Presto 23-quart pressure canner is a versatile tool for preserving a wide range of foods. Here’s a glimpse into the types of recipes you can create with this canner⁚

• Fruits⁚ From juicy berries to luscious peaches, you can preserve the sweetness of summer with pressure canning. Recipes include⁚
  • Berries (except strawberries)⁚ Choose ripe, sweet berries with uniform color. Wash, drain, cap, and stem if necessary. Heat berries in a large pot with boiling water for 30 seconds and drain. Pack hot berries into hot jars, add syrup, juice, or water, and process according to the recipe.
  • Plums⁚ Stem and wash firm, ripe plums. Prick each side with a fork if canning whole. Cut freestone varieties in halves and pit. Add plums and syrup, juice, or water to a large pot and bring to a boil. Boil for 2 minutes. Cover the pot and let stand for 20 to 30 minutes.
• Tomatoes and Tomato Products⁚ Preserve the flavor of fresh tomatoes in delicious sauces, salsas, and juices. Recipes include⁚

  

  • Whole or Halved Tomatoes (packed raw without added liquid)⁚ Wash smooth, firm, ripe tomatoes. Loosen skins by dipping tomatoes in boiling water for 1 minute, then in cold water. Peel and remove the core. Leave whole or halve. Add bottled lemon juice or citric acid to hot jars. Add salt if desired. Fill jars with raw tomatoes, pressing until spaces between them fill with juice.
  • Spaghetti Sauce Without Meat⁚ Combine tomatoes, brown sugar, chopped onion, dried parsley, chopped celery or green pepper, dried oregano, sliced mushrooms (optional), salt, minced garlic, and black pepper. Simmer until thickened. Pack hot sauce into hot jars, leaving headspace, and process according to the recipe.
• Vegetables⁚ From vibrant green beans to crisp carrots, pressure canning locks in nutrients and flavor. Recipes include⁚
  • Green Beans⁚ Wash, trim, and snap green beans. Blanch in boiling water for 3 to 5 minutes, depending on the thickness. Pack hot beans into hot jars, add boiling water or a brine solution, and process according to the recipe.
  • Carrots⁚ Wash, peel, and cut carrots into desired sizes. Blanch in boiling water for 3 to 5 minutes, depending on the thickness. Pack hot carrots into hot jars, add boiling water or a brine solution, and process according to the recipe.

This is just a small sampling of the many canning recipes that can be made using the Presto 23-quart pressure canner. Explore the possibilities and enjoy the convenience and satisfaction of preserving your own delicious foods.