Presto 12-Quart Digital Pressure Canner

Important Safeguards

To reduce the risk of personal injury or property damage when using electrical appliances, basic safety precautions should always be followed:

1. Read all instructions. Improper use may result in bodily injury or property damage.
2. Before each use, check the vent pipe and vent filter for blockages. Clean any debris.
3. Always check the air vent/cover lock to ensure it moves freely.
4. To protect against electrical shock, do not immerse the cord, plug, or canner body in water or other liquid.
5. Keep away from children; do not let them handle electrical cords or plugs.
6. Always attach the plug to the appliance first, then plug the cord into the wall outlet. To disconnect, press and hold the [cancel button] for 3 seconds, then remove the plug from the wall outlet.
7. Unplug the cord from the unit and outlet when not in use and before cleaning. Allow the unit to cool before removing or attaching parts.
8. Do not operate any appliance with a damaged cord or plug, or if it malfunctions or has been damaged. Return to Presto Service Department for examination or repair.
9. WARNING! Contents are hot and can cause serious burns. Keep appliance and cord away from children. Do not let the cord hang over edges or touch hot surfaces.
10. To guard against electrical shock, can only in the provided removable pot.
11. Use only genuine Presto® accessories and replacement parts.
12. Intended for countertop use only.
13. Do not place on or near hot gas or electric burners, or in a heated oven.
14. This appliance operates under pressure. Improper use may result in scalding injury. Ensure the canner is properly closed before operating.
15. Do not attempt to open the canner until all internal pressure has been released and the air vent/cover lock has dropped. Never force open the temperature sensor arm.
16. Use extreme caution when moving a canner containing hot liquids. Do not touch hot surfaces; always use handles.
17. Replace sealing ring, air vent/cover lock gasket, and sensor gasket if they become hard, deformed, cracked, or torn. Use only genuine Presto® parts.
18. Close supervision is necessary when the canner is used near children. Children should not use the canner.
19. Do not use this appliance for anything other than its intended use.
20. Do not use for deep fat frying.
21. Do not use outdoors.

SAVE THESE INSTRUCTIONS

THIS APPLIANCE IS FOR HOUSEHOLD USE ONLY.

IMPORTANT CORD INFORMATION

This appliance has a 3-prong grounded plug. If it does not fit your outlet, contact a qualified electrician. Do not modify the plug. A detachable power supply cord is provided. An extension cord may be used if it is a 3-wire grounded type, rated for at least 13 amps, and no longer than 10 feet. Ensure the extension cord does not drape where it can be pulled or tripped over. Connect the power supply cord to a 120VAC electrical outlet only.

Getting Acquainted

Your digital canner comes fully assembled. Disassemble and clean parts as directed. Refer to "Canning Basics" on pages 5-6 for refresher training.

Perform "WATER TEST" before first use: Practice with jars of water (without lids and bands) to understand operation. Follow steps for Pressure Canning (pages 7-9) or Boiling Water Canning (pages 18-19), starting with step 3. Pour 3 quarts of hot tap water into the pot up to the fill line.

Remove the Canner Cover:

1. Unlock the green latch by turning it counterclockwise until it stops. Lift the temperature sensor arm out of its hole.
2. Rotate the cover counterclockwise until the INSTALL/REMOVE mark aligns with the mark on the canner body. Lift the cover straight up.

Disassemble Canner Parts for Cleaning: Wash all parts before first use.

1. Remove the sealing ring assembly, canning rack, and removable pot.
2. Detach the sealing ring from the metal frame.
3. Remove the vent filter by placing the cover upside down, resting a table knife on the rim, and gently lifting the filter up from its slots.

Periodically clean the vent filter if it appears dirty.

Introduction

The Presto Precise® Digital Pressure Canner functions as both a pressure canner and a boiling water canner. Use the control knob to select the method, and the LED display icons will guide you through each step. Always complete preparation steps (pages 6-7) before following specific canning instructions.

Altitude Adjustments: No altitude adjustment is needed for pressure canning. For boiling water canning, increase processing time based on altitude (see page 20).

Mason Jar Capacity

* Boiling water canning is only for pint and smaller jars. ** Double-decking half-pint wide mouth jars is required for maximum capacity.

For Pressure Canning Only: To can half-pint or smaller jars, raise the rack by placing three screw bands under it.

Canning Basics

Successful canning relies on understanding food acidity and spoilage factors. Spoilage is caused by enzymes, mold, yeast, and bacteria.

• Molds, yeast, and enzymes are destroyed below 212°F (boiling point of water). Boiling water processing is sufficient for high-acid foods (pH 4.6 or less).
• Bacteria, like Clostridium botulinum, are not easily destroyed and can cause botulism. Pressure canning is the only safe method for low-acid foods (vegetables, meats, poultry, fish, seafood) as it reaches temperatures up to 240°F, destroying harmful spores.

Before Beginning:

• Selecting a recipe: Use only tested recipes from reliable sources (e.g., National Center for Home Food Preservation at nchfp.uga.edu, Cooperative Extension Service, or this manual). Canning information published before 2015 may be outdated or unsafe.
• Selecting Jars: Use only glass Mason jars designed for home canning. They must be durable and heat-resistant.
• Canning Lids and Bands: Use the recommended two-piece vacuum cap (flat metal lid and screw band). Flat lids are for single use; bands can be reused if in good condition. Do not use dented or rusty bands.
• Measuring Headspace: This is the air space between the food and the lid. Proper headspace is crucial for sealing. Follow recipe guidelines (typically ¼-inch for jams/jellies, ½-inch for fruits/tomatoes, 1-inch for vegetables/meats/poultry).

Removing Air Bubbles: Use a clean, nonmetal spatula to release trapped air bubbles from jars before applying lids.

Preparing Jar Rims: Wipe jar rims clean to ensure a good seal. Center the lid, ensuring the sealing compound touches the glass. Screw bands on fingertip tight.

Special Canning Tip: Add 1 teaspoon cream of tartar or 2 tablespoons white vinegar to the water in the pot to prevent mineral deposits on the rack and jars.

After Processing:

• Cooling Jars: Place jars on a dry towel away from drafts, with space between them for even cooling. Do not retighten bands. Allow to cool naturally.
• Testing Seals: Check seals no earlier than 12 hours and no later than 24 hours after processing. A good seal means the lid is concave and cannot be lifted.
• Storing Canned Food: Wipe jars clean, date, and label them. Store in a cool, dark, dry place.
• Faulty Seals: If a jar does not seal, refrigerate and use within 3 days, freeze, or reprocess. If the seal is faulty after 24 hours, discard the food.
• Detecting Spoilage: Check for broken seals, mold, cloudiness, or off-odors. For low-acid foods, boil for 10 minutes (plus 1 minute per 1,000 ft. altitude) as a safeguard. Discard if food looks or smells wrong.

Preparation Steps Before Canning

Follow these instructions before each use:

• Place the canner on a dry, level surface with a heat-resistant material underneath. Position it to avoid steam damage to cabinets.
• WARNING: A fully loaded canner can weigh over 42 pounds. Place it on a stable surface that can support the weight.
• Ensure the bottom of the removable pot and the heating plate are free of debris.
• CAUTION: Never use the unit without the removable pot. Ensure the pot is completely dry before placing it in the canner body.
• Check the vent pipe and filter for blockages. Clean if necessary.
• Ensure the sealing ring is properly positioned on the metal frame and the assembly is seated on the pot rim.
• Ensure the gasket is positioned on the sensor.
• Use only jars, lids, and screw bands in perfect condition. Wash and rinse them.

Pressure Canning

Pressure canning is the only safe method for low-acid foods.

I. Getting Ready

1. Complete preparation steps. Select a recipe and gather supplies.
2. Prepare food according to recipe instructions (Hot Pack or Raw Pack).
3. Place the removable pot in the canner body and the canning rack inside the pot, feet down.
4. Add 3 quarts of hot tap water to the pot, up to the fill line. Add cream of tartar or white vinegar to prevent mineral deposits.
5. Attach the power cord and plug into a 120VAC outlet. The "PRESSURE CAN" icon will flash.
6. Press the control knob to select "PRESSURE CAN" mode.
7. Rotate the knob to set the processing time (up to 180 minutes). Verify the time.

II. Jar Warming

1. Press INSERT JARS. Fill jars half full with hot tap water and place on the rack.
2. Position the sealing ring assembly on the pot rim.
3. Remove the regulator from the canner cover.
4. Place the cover on the canner body, aligning marks, and rotate clockwise until locked. Keep the temperature sensor arm upright.
5. Press WARM. The unit will heat for approximately 20 minutes.

III. Fill Jars

1. When FILL JARS lights up, unlock and remove the cover.
2. Remove jars one at a time, discard water, and fill with food and liquid according to the recipe.
3. Remove air bubbles, clean jar rims, center lids, and screw bands fingertip tight. Place filled jars on the rack.

IV. Venting

1. Verify the sealing ring assembly is on the pot rim.
2. Place the cover back on, lock it, lower the temperature sensor arm into its hole, and secure the green latch.
3. IMPORTANT: Ensure the regulator is NOT on the cover. Press HEAT.
4. When proper temperature is reached, VENT will light up, and a timer will count down. Air/steam will release from the vent pipe. The air vent/cover lock may lift.
5. When the timer expires, PUT REGULATOR ON will light up. Place the regulator on the vent pipe. Press to advance to canning.

V. Canning

1. CAN will light up. The processing time will be displayed.
2. When canning temperature is reached, CANNING will light up. The timer counts down.

VI. Cooling

1. When processing time expires, COOL will light up. The unit will count down during cooling (approx. 1.5 hours).

VII. Done

1. When cooling is complete, DONE will light up. Press and hold for 3 seconds. Wait for the air vent/cover lock to drop if it hasn't already.
2. Remove the regulator, unlock the green latch, lift the sensor arm, and remove the cover.
3. Using a jar lifter, remove jars straight up. Place upright on a board or towel away from drafts. Do not retighten bands.
4. Allow jars to cool naturally. Check seals 12-24 hours later.
5. For consecutive batches, cool water or replace with 3 quarts of fresh hot tap water.
6. When finished, unplug the canner, allow it to cool completely, empty the pot, and clean as instructed.

Tomatoes and Tomato Products

Tomatoes can be processed using boiling water or pressure canning. Pressure canning may yield a more nutritious product.

Acidifying: Add 1 tbsp bottled lemon juice or ½ tsp citric acid per pint jar (2 tbsp lemon juice or ½ tsp citric acid per quart jar) for safety.

Salt: Used for flavor only. Use canning or pickling salt.

Recipes:

• Tomatoes - Whole or Halved (packed in water): Hot Pack or Raw Pack. Pressure canning: 10 minutes for pints/quarts.
• Tomatoes - Whole or Halved (packed raw without added liquid): Pressure canning: 25 minutes for pints/quarts.
• Tomato Juice: Pressure canning: 15 minutes for pints/quarts.
• Tomato Sauce: Pressure canning: 15 minutes for pints/quarts.
• Spaghetti Sauce without Meat: Pressure canning: 20 mins (pints), 25 mins (quarts).
• Spaghetti Sauce with Meat: Pressure canning: 60 mins (pints), 70 mins (quarts).

Boiling Water Canning

This canner is designed for pint and smaller jars only. Do not use for 1½-pint or quart jars.

Altitude Adjustments

For altitudes above 1,000 feet, increase processing time:

I. Getting Ready

1. Complete preparation steps. Select a recipe and gather supplies.
2. Prepare food (Hot Pack or Raw Pack).
3. Place pot and rack in canner.
4. Add 3 quarts of hot tap water to the fill line. Add cream of tartar or vinegar if desired.
5. Attach cord and plug into outlet. The "PRESSURE CAN" icon will flash.
6. Rotate knob to "BOILING WATER CAN" mode. Press to select.
7. Set processing time (up to 120 minutes). Verify time and adjust for altitude if needed.

II. Jar Warming

1. Press INSERT JARS. Fill jars half full with hot tap water and place on rack.
2. Position sealing ring assembly on pot rim.
3. REMOVE THE REGULATOR from the canner cover.
4. Place cover on canner, aligning marks, and rotate clockwise until locked. Keep sensor arm upright.
5. Press WARM. Unit heats for approx. 20 minutes. Heat 3 quarts of water to boiling separately.

III. Fill Jars

1. When FILL JARS lights up, remove cover.
2. Remove jars one by one, discard water, fill with food and liquid, remove air bubbles, clean rims, apply lids and bands fingertip tight. Place jars on rack.
3. Pour additional boiling water around jars to cover them by at least 1 inch.
4. Verify sealing ring assembly is on pot rim.
5. Place cover on, lock it, lower sensor arm, and secure green latch.
6. IMPORTANT: Verify regulator is NOT on cover. Press HEAT.

IV. Canning

1. HEAT will light up. Processing time displays.
2. When canning temperature is reached, CANNING will light up. Timer counts down. Air/steam will vent.

V. Cooling

1. When processing time expires, COOL will light up. Timer counts down during cooling.

VI. Done

1. When cooling is complete, DONE will light up. Press and hold for 3 seconds. Wait for air vent/cover lock to drop.
2. Remove regulator, unlock latch, lift sensor arm, and remove cover.
3. Remove jars with a lifter, place upright on a towel away from drafts. Do not retighten bands.
4. Allow jars to cool naturally. Check seals 12-24 hours later.
5. For consecutive batches, cool water or replace with 3 quarts of fresh hot tap water.
6. When finished, unplug, cool, empty, and clean.

Fruits

Select firm, ripe fruit. Use ascorbic acid solution to prevent darkening. Recipes include:

• Apples: Boiling water canning: 20 minutes (pints).
• Applesauce: Boiling water canning: 15 minutes (pints).
• Apricots: Hot Pack: 20 mins (pints); Raw Pack: 25 mins (pints).
• Berries: Hot Pack/Raw Pack: 15 minutes (pints).
• Cherries: Boiling water canning: 15 minutes (pints).
• Nectarines and Peaches-Yellow: Hot Pack: 20 mins (pints); Raw Pack: 25 mins (pints).
• Pears: Boiling water canning: 20 minutes (pints).
• Plums: Hot Pack: 20 mins (pints); Raw Pack: 20 mins (pints).
• Rhubarb: Boiling water canning: 15 minutes (pints).

Tomatoes and Tomato Products

Tomatoes have a pH close to 4.6 and require acidification. Use bottled lemon juice or citric acid.

• Tomatoes - Whole or Halved (packed in water): Boiling water canning: 40 minutes (pints).
• Tomatoes - Whole or Halved (packed raw without added liquid): Boiling water canning: 85 minutes (pints).
• Tomato Juice: Boiling water canning: 35 minutes (pints).
• Tomato Sauce: Boiling water canning: 35 minutes (pints).
• Tomato Salsa: Boiling water canning: 15 minutes (pints).

Jam, Jelly, Soft Spreads

• Apple Butter: Boiling water canning: 5 minutes (half-pints/pints).
• Grape Jelly: Boiling water canning: 5 minutes (half-pints/pints).
• Rhubarb Strawberry Jam: Boiling water canning: 5 minutes (half-pints/pints).

Pickles

• Quick Fresh-Pack Dill Pickles: Boiling water canning: 10 minutes (pints).

Troubleshooting

Error Codes

The canner displays error codes for malfunctions or processing errors. Note the code before unplugging.

Issues with Canned Food

• Jar breakage caused by overfilling, damaged jars, jars touching canner bottom, loose bands, or non-Mason jars.
• Liquid loss caused by overfilling or loose bands. If significant liquid is lost, refrigerate and use within 3 days.
• Flat sour (spoilage) caused by overripe food, long standing times, or leaving jars in canner too long. No visible signs until opened. Discard.
• Food spoilage/no seal caused by incorrect procedures, dirty rims, food/grease on rims, damaged jars, loose bands, or inverting jars during cooling. If no seal after 12-24 hours, refrigerate and use within 3 days, freeze, or reprocess. If seal fails after 24 hours, discard.
• Mold indicates a faulty seal. Discard.
• Black deposit on lid underside is due to tannins or hydrogen sulfide, not spoilage.
• Loss of color (e.g., beets) can be due to variety or processing. Precooking beets with root/stem can help.

Frequently Asked Questions

• Wrong method/time selected: Press and hold [cancel button] for 3 seconds to restart. Follow specific instructions based on when the error is discovered (before/during canning).
• Water quantity for boiling water canning: USDA guidelines require full jar coverage with boiling water.
• Hot tap water for boiling water canning: No, boiling water is required.
• Water/steam leaks: Likely due to improper sealing ring installation or a worn sealing ring.
• Checking vent pipe/filter: Essential due to potential food leaks, broken jars, or mineral deposits. Check and clean before each use.
• Stovetop vs. Electric Canner Recipes: Presto® Digital Canner uses USDA guidelines compatible with stovetop canners.
• Web/family recipes: Use only reliable, research-tested sources (manual, nchfp.uga.edu, Extension Service). Information published before 2015 may be unsafe.
• Smaller jars: Allowed if using a research-tested recipe, but use the processing time for the smallest jar size specified.
• Canning leftovers: Not safe. Use only tested recipes and add special ingredients when ready to use.
• Leaving jars in canner overnight: No. Remove jars within a couple of hours to prevent flat-sour spoilage.

Cleaning

After Every Use:

1. Once cooled, detach sealing ring, dry it and the inside of the cover. Reattach ring to frame.
2. If vent filter is dirty, remove it, wash, and dry.
3. Wipe canner cover exterior with a damp cloth; do NOT immerse in water or wash in dishwasher.
4. Check vent pipe for blockages by holding cover to light. Clean filter with a small brush if needed. Rinse and dry all parts.
5. Wash canning rack and removable pot in warm, soapy water. Rinse and dry thoroughly. Rack is dishwasher safe, but not the pot.
6. CAUTION: Never pour water into the canner body or immerse it or the power cord in water. Ensure the pot is completely dry.

As Needed:

1. Clean air vent/cover lock and gasket. Wash in warm, soapy water. Clean metal shaft with a nylon mesh pad. Reassemble.
2. Gently clean sensor, temperature sensor arm, and plastic rim with a damp cloth. Wash sensor gasket separately.
3. Wipe outside of canner body with a damp cloth.

Care and Maintenance

• Store canner in a dry place above freezing temperatures. Ensure it is completely dry before storing. Store cover inverted to prevent odors.
• Do not use metal utensils on the nonstick surface.
• Do not strike the pot rim with utensils, as this can damage it and cause steam leaks.
• Periodically check and replace sealing ring, air vent/cover lock gasket, and sensor gasket if they become hard, deformed, cracked, or torn. These are routine maintenance items not covered by warranty.
• Check vent pipe nut for looseness and retighten if necessary.
• If the canner cannot be opened, contact Consumer Service at 1-800-877-0441.
• Any maintenance beyond normal cleaning should be performed by National Presto Industries, Inc.

Consumer Service Information & Warranty

For questions, parts, or repair, contact Presto:

• Call: 1-800-877-0441 (weekdays 8 AM - 4 PM CT)
• Email: GoPresto.com/contact
• Chat: GoPresto.com (weekdays 9 AM - 12 PM & 1 PM - 3 PM CT)
• Write: National Presto Industries, Inc., Consumer Service Department, 3925 North Hastings Way, Eau Claire, WI 54703-3703

When contacting, provide model and series numbers (found on the canner body and above the cord receptacle).

Product Registration: Register online at GoPresto.com/registration within 10 days of purchase for proof of purchase and warranty processing.

Facebook Group: Join www.facebook.com/groups/prestodigitalcanner for experiences and information.

More Info: Visit www.GoPresto.com/content/canning.

Presto® Limited Warranty (USA only): Covers defects in material or workmanship for one year. Does not cover normal wear and tear, perishable parts (sealing ring, gaskets), or shipping damage. Contact Consumer Service for warranty claims.

Recipe Index Summary

The manual contains extensive recipes. Key categories and their starting pages include:

• Pressure Canning Recipes:
• Tomatoes and Tomato Products: page 10
• Vegetables: page 12
• Meat, Game, and Poultry: page 15
• Fish and Seafood: page 16
• Soups and Stocks: page 17
• Boiling Water Canning Recipes:
• Fruits: page 21
• Tomatoes and Tomato Products: page 23
• Jam, Jelly, Soft Spreads: page 25
• Pickles: page 26