Presto Precise Digital Pressure Canner 12-Quart: Instructions and Recipes

Important Precautions

Read all instructions carefully before use. Failure to follow instructions may result in personal injury or property damage. Always ensure the vent tube and vent filter are clear of obstructions. Never immerse the cord, plug, or canner body in water. Keep the appliance and its cord out of reach of children. Do not use if the cord or plug is damaged or if the appliance malfunctions. Use only Presto approved accessories and replacement parts. This appliance is designed for countertop use only and should not be placed on or near hot burners or in hot ovens. Operate only when the lid is securely locked. Never attempt to open the canner until all internal pressure has been released and the lid lock arm has lowered. Exercise caution when handling hot liquids and always use the handles. Replace the gasket and seal if they become stiff, distorted, cracked, or worn. Adult supervision is required when the canner is used near children. Do not use the canner for deep frying or outdoors.

Getting to Know Your Canner

The digital canner comes fully assembled. Disassemble and clean it as instructed. A "WATER TEST" is recommended before the first use with jars filled with water (no lids or rings needed) to understand its operation.

Removing the Lid: Unlock the green locking device by turning it counter-clockwise. Lift the sensor arm out of its hole. Turn the lid counter-clockwise until the INSTALL/REMOVE mark aligns with the mark on the body, then lift the lid off.

Disassembling for Cleaning: Remove the gasket assembly from the removable rack and the rack from the canner body. Remove the gasket from its support. Remove the vent filter by inverting the lid, placing a table knife on the edge, inserting the tip through a filter slot, and lifting it out. Wash the gasket, support, filter, rack, and jar with warm, soapy water. Dry thoroughly. The rack is dishwasher safe, but other parts are not. Clean the lid with a damp, soapy cloth; never immerse or wash the lid in a dishwasher.

Canning Basics

Successful home canning requires understanding food acidity and how it affects spoilage. Microorganisms like enzymes, molds, yeasts, and bacteria cause food to spoil. Canning interrupts this process. Molds, yeasts, and enzymes are destroyed below 212°F (boiling point at sea level), making water bath canning suitable for high-acid foods like fruits and tomatoes. Low-acid foods, such as vegetables, meats, poultry, and seafood, require pressure canning to reach higher temperatures (240°F) to destroy dangerous bacteria spores like Clostridium botulinum.

Selecting a Recipe: Use only scientifically evaluated recipes from reliable sources. Older recipes or family recipes may be inaccurate and pose a health risk. Ensure recipes specify the correct canning method (pressure or water bath) and processing time.

Selecting Jars: Use only recommended Mason-type glass jars designed for home canning. They must withstand processing heat and be durable. Jars are available in common sizes like half-pint, pint, and quart.

Headspace: Proper headspace (air space between food and lid) is crucial for a good seal. Follow recipe guidelines for headspace, typically ranging from ¼ inch for jams and jellies to 1½ 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 a large headspace.

Preparing Jar Rims: Clean jar rims thoroughly to remove any food residue that could prevent a proper seal. Place a flat metal lid on the rim and screw on a band until fingertip tight. Do not overtighten, as air must escape during processing.

Cooling Jars: After processing, cool jars on a dry towel with 1-2 inches of space between them. Do not tighten bands. Let them cool naturally for 12-24 hours. Check seals by pressing the lid center; it should not flex. Remove bands before storing.

Checking Seals: A properly sealed lid will be concave and will not flex when pressed. Clean jars and lids. Label with contents and date. Store in a cool, dry, dark place.

Determining Spoilage: Inspect canned foods for signs of spoilage such as broken seals, gas production, mold, sliminess, cloudiness, or off-odors. Discard any spoiled food immediately.

How to Pressure Can Foods

Preparation Steps: Place the canner on a dry, level surface. Use a heat-resistant protector. Position the canner away from cabinets to avoid steam damage. Ensure the canner body and heating plate are clean. Never use the canner without the jar rack. Ensure the exterior of the jar rack is completely dry. Check that the vent tube and vent filter are unobstructed. Ensure the gasket is properly attached to the lid and the lid assembly is correctly positioned on the canner body. Check jars for cracks and bands for dents or rust. Wash and rinse jars, lids, and bands.

Water Test: Fill jars with water and run through the canning process to familiarize yourself with the canner's operation.

Pressure Canning Process:

1. Follow preparation steps. Select a recipe and gather supplies.
2. Prepare food as per recipe.
3. Place the rack in the canner body.
4. Add 3 quarts of hot tap water to the fill line.
5. Connect the power cord and plug into the outlet. The PRESSURE CAN symbol will illuminate.
6. Turn the dial to select PRESSURE CAN.
7. Set the required time using the dial.
8. Press the button; the INSERT JARS symbol illuminates. Fill jars halfway with hot water and place on the rack.
9. Position the gasket assembly on the jar rack.
10. Remove the regulator from the lid.
11. Place the lid on the canner, aligning marks. Turn clockwise to lock. Ensure the sensor arm is vertical.
12. Press the button; the WARM symbol illuminates. The canner will preheat for about 20 minutes.
13. When the canner beeps twice and FILL JARS illuminates, remove lids and fill jars with food and liquid according to the recipe. Remove air bubbles, clean jar rims, and apply lids and bands. Place filled jars on the rack.
14. When the canner beeps, the VENT symbol illuminates. Wait for the vent tube to release steam and air for about 10 minutes.
15. When the time is up, the PUT REGULATOR ON symbol illuminates. Place the regulator on the vent tube.
16. Press the button to advance to the next stage.
17. The CAN symbol illuminates. The canner heats to the required pressure.
18. When the canner beeps twice, the CANNING symbol illuminates. The canner processes under pressure.
19. When processing is complete, the COOL symbol illuminates. Allow the canner to cool naturally.
20. When DONE illuminates, press and hold the button for 3 seconds. Carefully remove the lid, directing steam away from you.
21. Using a jar lifter, remove jars vertically. Do not tilt. Place jars upright on a dry towel, spaced apart. Let cool for 12-24 hours.
22. Check seals. If processing consecutive batches, allow the water to cool or replace it.
23. After the last batch, unplug the canner, let it cool, empty and clean it.

How to Water Bath Can Foods

This canner is designed for pint and half-pint jars only for water bath canning. Never use for larger jars.

Preparation Steps: Follow preparation steps from page 7. Select a water bath canning recipe. Prepare food. Place rack in canner. Add 3 quarts of hot tap water. Connect power cord and plug in. Select BOILING WATER CAN using the dial. Set the required time, adjusting for altitude if necessary.

Heating Jars: Press the button; INSERT JARS illuminates. Fill jars halfway with hot water and place on the rack. Position gasket assembly. Remove regulator. Place lid on canner and lock. Sensor arm should be vertical. Press the button; WARM illuminates.

Filling Jars: When the canner beeps twice and FILL JARS illuminates, remove lids and fill jars with food and liquid according to the recipe. Remove air bubbles, clean rims, apply lids and bands. Place filled jars on the rack.

Processing: Add additional hot water to cover jars by at least 1 inch. Press the button; HEAT illuminates. The canner heats to boiling. CANNING illuminates, and the timer counts down.

Cooling: When processing is complete, COOL illuminates. Remove the lid. Allow to cool naturally. The timer counts down.

Completion: When DONE illuminates, press and hold the button. Remove jars carefully. Place upright on a towel and let cool for 12-24 hours. Check seals.

Recipes

The document includes detailed recipes for various foods, categorized by canning method (pressure or water bath) and food type:

• Pressure Canning: Meats (beef, poultry, rabbit), Broths and Soups, Seafood (clams, tuna, fish), Vegetables (peas, potatoes, carrots, etc.), Tomatoes and Tomato Products.
• Water Bath Canning: Fruits (apricots, berries, cherries, plums, apples, peaches, pears), Tomatoes and Tomato Products, Jams and Jellies, Pickles.

Each recipe provides specific instructions for preparation, packing (hot or raw), headspace, and processing times, with adjustments for altitude.

Troubleshooting

The canner displays error codes (E1-E60) for various issues. Common problems include insufficient liquid (E3), regulator not removed or installed correctly (E10, E20, E30), or pressure release due to damaged gasket or improper assembly (E40, E41, E50, E60). Solutions involve disconnecting the canner, allowing it to cool, checking and replacing parts, and ensuring correct assembly and operation.

Problems with Canned Foods: Discusses common issues like jar breakage, liquid loss, spoilage, and seal failures, providing causes and solutions. It emphasizes using correct recipes, proper cleaning, and timely processing and cooling.

Cleaning the Canner

After Each Use: Allow the canner to cool completely. Remove and dry the gasket and lid. Reassemble the gasket. Clean the vent filter if necessary. Wipe the lid with a damp cloth. Wash the rack and jar with warm, soapy water. Dry thoroughly. Never immerse the lid or jar in water, or wash them in a dishwasher.

As Needed: Clean the lid lock. Remove and clean the lid lock gasket. Clean the sensor, sensor arm, and body with a damp cloth. Clean the sensor gasket separately. Wipe the exterior of the canner body.

Care and Maintenance

Store the canner in a dry place above freezing temperatures. Ensure it is completely dry before storing. Do not use metal utensils on the non-stick surface. Avoid hitting the jar rack against the canner rim. Periodically check and replace lid and sensor gaskets and the gasket ring if they become stiff, distorted, cracked, or worn. Adjust the vent tube nut if loose. Contact Consumer Services if the canner cannot be opened.

Consumer Services

Contact Presto Consumer Services for questions, replacement parts, or repairs via phone, email, or mail. Provide model and serial numbers when contacting them. Genuine Presto replacement parts are recommended for quality and performance.

Product Registration

Register your appliance online at www.GoPresto.com/registration within 10 days of purchase to serve as proof of purchase and aid in warranty claims.

Limited Warranty

Presto warrants the original owner against defects in material or workmanship for one year from the date of purchase. This warranty covers repair or replacement at Presto's option. It does not cover normal wear and tear, damage from misuse, or unauthorized repairs. Contact Consumer Services for warranty service.