Presto Precise Digital Pressure Canner

Important Precautions

Read all instructions carefully. Improper use can lead to injury or damage. Always check the vent tube and vent filter for obstructions before each use. Ensure the closure tube moves freely. Never immerse the cable, plug, or canner body in water. Keep the appliance and its cord out of reach of children. Use only Presto® approved accessories and replacement parts. This appliance is designed for pressure canning and water bath canning only. Never use it for cooking or preparing food.

Getting to Know Your Canner

The digital canner operates as both a pressure canner and a water bath canner. Use the control dial to select your preferred canning method. LED indicators guide you through the process. Refer to the "Basics of Home Canning" section for detailed steps.

Before First Use: Water Test

Before canning food, perform a water test with empty jars filled with water. Follow the pressure canning instructions (pages 7-9) or water bath canning instructions (pages 20-22), starting with step 3. Fill the canner with 3 quarts of hot tap water to the fill line.

Removing the Lid

1. Unlock the green locking device by turning it counter-clockwise. Lift the sensor arm out of its opening.
2. Turn the lid counter-clockwise until the vertical INSTALL/REMOVE mark aligns with the mark on the body. Lift the lid off the body.

Disassembling the Canner for Cleaning

It is recommended to wash all canner parts before first use to remove any manufacturing residue.

1. Remove the gasket assembly from the rim of the removable pot. Lift out the rack and the pot from the canner body.
2. Disassemble the gasket from its holder.
3. Remove the vent filter for cleaning. Invert the lid on the counter, place a table knife on the edge of the lid, insert the tip through one of the filter slots, and lift gently. Note: The filter does not need to be removed after every use; clean it periodically if it appears dirty or has residue.

Wash the gasket, holder, filter, rack, and pot with warm, soapy water. Rinse and dry thoroughly. The rack may be washed in a dishwasher, but other parts should not.

Clean the lid with a damp, soapy cloth. Never immerse the lid in water or wash it in a dishwasher.

Important: Never pour water into or immerse the canner body or cord in water. Ensure the pot is completely dry before placing it in the body.

Reassemble the vent filter, ensuring it clicks into place securely.

Reassemble the gasket onto its holder.

Introduction to Your Canner

The Presto Precise® digital canner functions as both a pressure canner and a water bath canner. Use the control dial to select your preferred canning method. LED symbols guide you step-by-step. Always follow the preparation steps on page 7, then proceed with either pressure canning (pages 7-9) or water bath canning (pages 20-22) instructions.

Altitude adjustments are not required for pressure canning. For water bath canning, increase processing time based on altitude as per the table on page 22.

Jar Capacity

Maximum capacity varies by jar style. Do not force jars into the canner.

*For pressure canning half pints or smaller, use the rack elevated on three metal rings (Fig. I, page 4).

**For maximum capacity, pints and half pints may need to be placed in two layers, with one jar on top of two others (Fig. J, page 4). Jars may touch. Never place jars in two layers for water bath canning.

Note: No minimum number of jars is required.

Basics of Home Canning

Successful home canning requires understanding food acidity, spoilage agents (enzymes, molds, yeasts, bacteria), and proper canning methods. Canning halts the natural spoilage cycle. Molds, yeasts, and enzymes are destroyed below 212°F (100°C), making water bath canning sufficient for high-acid foods. Low-acid foods, however, require pressure canning (reaching temperatures above boiling) to destroy dangerous bacteria like Clostridium botulinum. The vacuum created during cooling seals the jars, preserving the food.

Selecting a Recipe

Always use scientifically evaluated recipes from reliable sources such as the National Center for Home Food Preservation (nchfp.uga.edu), your local Cooperative Extension office, or this manual. Family recipes or those found online may not be reliable or tested for safety.

Selecting Jars

Use only Mason-type glass canning jars designed for home canning. They are made to withstand canning temperatures and are durable. Ensure jars, lids, and rings are in good condition. Do not use dented or rusted rings. Remove rings before storing processed jars.

Headspace Measurement

Proper headspace (air space between food and lid) is crucial for successful canning. Follow recipe guidelines for headspace: 1/4 inch for jams/jellies, 1/2 inch for fruits/tomatoes, 1 inch for vegetables/meats/seafood, and 1 1/2 inches for poultry.

Removing Air Bubbles

After filling jars, remove trapped air bubbles by running a clean, non-metallic spatula between the food and the jar rim. This prevents large headspace and ensures a proper seal.

Preparing Jar Rims and Attaching Lids

Clean jar rims with a damp cloth to remove any food residue. Place the flat metal lid on the rim, ensuring the sealing compound contacts the glass. Screw on the ring band until fingertip tight. Do not overtighten, as air must escape during processing.

Additional Canning Tips

To prevent mineral deposits on the rack and jars, add 1 teaspoon of cream of tartar or 2 tablespoons of white vinegar to the water in the canner.

After Canning

Cooling Jars: After processing, remove jars and place them upright on a dry towel with 1-2 inches of space between them for even cooling. Do not adjust the rings. Do not invert or cover with cloth. Let them cool naturally. Check seals 12-24 hours later.

Checking Seals and Storing: Press the center of the lid; it should not flex. Clean jars of any residue. Label with contents and date. Store in a cool, dry, dark place.

If a jar does not seal, refrigerate the contents and use within three days. Alternatively, freeze or re-process according to the recipe. If re-processing, remove lids, reheat food/liquid, pack into clean hot jars, remove air bubbles, clean rims, and apply new lids and rings. If a jar hasn't sealed within 24 hours of the "DONE" signal, discard the contents immediately.

Detecting Spoilage

Inspect canned foods for signs of spoilage before tasting: broken seals, gas production, mold, sliminess, cloudiness, or off-odors. Discard any spoiled food.

For low-acid foods and tomato products, re-boil for 10 minutes (adjusting for altitude) to destroy any undetected spoilage. If food smells or looks off after re-boiling, discard it.

Pressure Canning Instructions

Preparation: Follow preparation steps on page 7. Select a canning recipe and gather supplies. Prepare food as directed. Place the pot in the canner body and position the rack with legs down. Fill the canner with 3 quarts of hot tap water to the fill line.

Connect the power cord and plug into a 120VAC outlet. The default symbol PRESSURE CAN will illuminate. Turn the dial to select PRESSURE CAN.

Set the required time using the dial. Press the button to start.

Heating Jars: Press the INSERT JARS button. Fill jars halfway with hot tap water and place them on the rack. Position the gasket assembly onto the rim of the pot. Remove the regulator from the lid. Place the lid on the body, aligning marks, and turn clockwise until locked. Press the WARM button; the progress indicator will show heating.

Filling Jars: When the canner beeps twice and FILL JARS illuminates, jars are heated. Remove the lid, tilting away from you. Discard jar water. Fill jars with food and liquid according to the recipe. Remove air bubbles, clean rims, apply lids and rings fingertip tight.

Venting: Place the lid on the canner and lower the sensor arm. Press the button; the HEAT symbol illuminates. The canner heats to the correct temperature.

Canning: Once the target temperature is reached, the canner beeps twice, and CANNING illuminates. The canner now pressure cans. The progress indicator shows the countdown.

Cooling: When the time is up, the canner beeps four times, and COOL illuminates. Remove the lid, tilting away from you. The timer counts down the cooling period.

Completion: When the time is up, the canner beeps ten times, and DONE illuminates. Press and hold the button for 3 seconds. If the lid closure is still raised, wait until it lowers. Remove the regulator, unlock the lid closure, and lift the sensor arm. Remove the lid, tilting away from you.

Using a jar lifter, remove jars vertically. Do not tilt. Clean any food residue from jar rims. Place jars upright on a towel, away from drafts. Do not tighten rings. Let cool naturally. Check seals 12-24 hours later.

For consecutive batches, allow the water to cool or replace with 3 quarts of fresh hot water. Do not place hot jars into the previous batch's water, as this may cause thermal shock.

Water Bath Canning Instructions

Adjusting for Altitude: For altitudes above 1,000 feet, increase processing time as indicated in the table on page 22.

Canning Fruits: Select ripe, firm fruits. For fruits prone to browning, use an ascorbic acid solution (page 22). Prepare fruits according to recipe instructions (hot pack or raw pack). Fill jars with fruit and cover with syrup, juice, or water. Remove air bubbles, clean rims, apply lids and rings fingertip tight. Process according to recipe and altitude.

Syrup Preparation: Combine sugar and water in a large pot, bring to a boil. Keep syrup hot while preparing fruit.

Recipes

The manual includes detailed recipes for various foods:

• Pressure Canning: Meats, Broths & Soups, Seafood, Tomatoes & Tomato Products, Vegetables (including leafy greens, carrots, potatoes, etc.), Beans, Corn, Pickles, etc.
• Water Bath Canning: Fruits (apricots, berries, cherries, plums, apples, peaches, pears), Applesauce, Rhubarb, Tomatoes & Tomato Products, Jams, Jellies & Preserves.

Troubleshooting

The canner displays error codes (E1-E60) for various issues. Refer to the table for problem identification and resolution, such as insufficient liquid, improper regulator use, or damaged parts. Contact Consumer Services if issues persist.

Consumer Services

For questions, replacement parts, or service, contact National Presto Industries, Inc. via phone (1-800-877-0441), website (www.GoPresto.com/contact), or mail. Provide model and serial numbers when contacting services.

Product Registration

Register your product online at www.GoPresto.com/registration within 10 days of purchase for warranty purposes.

Limited Warranty

Presto® warrants this appliance against defects in material and workmanship for one year from the original date of purchase. This warranty does not cover normal wear and tear, damage from misuse, or unauthorized repairs. Contact Consumer Services for warranty service.