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Pressure Cooker/Canner

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Pressure Cooker/Canner Cooking & Canning With The PRESSURE COOKER/CANNER The professional quality deluxe cast aluminum Pressure Cooker/Canners with the exclusive “Metal-To-Metal” seal. INSTRUCTIONS & RECIPES DESIGNED AND MANUFACTURED IN THE USA 77L3 CAUTION! READ THESE IMPORTANT SAFEGUARDS! When using pressure cookers, 11. Do not cook foods such as 18. Do not subject your cooker/ basic safety precautions should applesauce, cranberries, pearl canner to sudden extreme always be followed to reduce the barley, oatmeal or other temperature changes as this risk of personal injury or property cereals, rice, split peas, will cause expansion or damage: noodles, macaroni, rhubarb, contraction which can crack spaghetti or soup mixes a cast aluminum utensil. Do 1. Read all the instructions. containing dry beans or peas. not move a cooker from a 2. Close supervision is necessary These foods tend to foam, cold storage area directly onto when the pressure cooker/ froth, and sputter, and may a hot flame or element. Do canner is used near children. block the pressure release not add cold water to device (steam vent). (For cooker/canner which has 3. Always make sure that the cooking dry beans and peas, boiled dry and is still hot. Do pressure regulator weight vent reference page 49) not cool a hot cooker/canner pipe opening is clean and you suddenly by pouring cold can see through it. 12. Use the appropriate heat water on it or wrapping cold source(s) according to the 4. Do not put the pressure cooker wet towels around it. instructions for use. into a heated oven. 19. When normal operating 13. After cooking meat with a skin 5. Move the pressure cooker pressure is reached, turn the (e.g. chicken) which may swell under pressure with extreme heat down so all the liquid, under the effect of pressure, care. Do not touch hot which creates steam, does do not prick the meat while surfaces. Use handles and not vent out. the skin is swollen; you might pot holders. be scalded. 20. Be sure that wing nuts are 6. Do not use the pressure assembled and fastened 14. Never use the pressure cooker cooker/canner for other than properly before each use. in its pressurized mode for intended use. Cracked, broken or charred deep or shallow frying of food wing nuts should and must 7. This appliance cooks under (broasting). pressure. Scalding may result be replaced. The No. 64 15. Do not tamper with any of the from inappropriate use of the phenolic wing nut should be safety systems beyond the pressure cooker. Make sure threaded into the No. 54 clamp maintenance instructions that the cooker is properly bolt four (4) complete revolu- specified in the instructions closed before applying heat. tions before bringing assembly for use. into the hold down position. 8. Never force open the pressure When all the wing nuts are in 16. Only use manufacturer’s spare cooker. Do not open before hold down position, tighten parts in accordance with the making sure that its internal all evenly. relevant model. pressure has completely 21. ALL AMERICAN pressure dropped. 17. Never loosen wing nuts until cooker/canners are NOT the steam pressure gauge 9. Never use your pressure recommended for use on glass reads zero and you have cooker without adding water. top ranges without first allowed any remaining This would seriously damage checking with your manufac- pressure to escape by it. turer. Our models 930 and removing the pressure 941 are too heavy and could 10. Do not fill the cooker beyond regulator weight. 2 cause damage to your range/ ⁄3 of its capacity. However, when cooking foods which DO NOT slide the pressure expand during cooking, canner over a glass range such as rice or dehydrated surface as it could scratch vegetables, do not fill the and damage it. 1 cooker to more than ⁄2 of its capacity. SAVE THESE INSTRUCTIONS. 1 Cooking And Canning With Heavy Cast Aluminum ALL AMERICAN Pressure Cooker/Canner TABLE OF CONTENTS Important Safeguards ...........................................................................................................................................................1 Warranty .................................................................................................................................................Tear-off Reply Cards Table of Contents ..................................................................................................................................................................2 Model Information ................................................................................................................................................................3 Warning Labels ....................................................................................................................................................................4 About the ALL AMERICAN Pressure Cooker .........................................................................................................................5 Important Safety Precautions ...............................................................................................................................................9 Getting Acquainted with the Parts ..................................................................................................................................6 & 7 Parts Diagram ......................................................................................................................................................................8 Before Using Your Cooker/Canner for the First Time ............................................................................................................9 Putting the Cover On ............................................................................................................................................................9 Caring for Your Cooker .................................................................................................................................................10 -12 Storing Your Pressure Cooker ............................................................................................................................................12 Canning Terms ...................................................................................................................................................................13 Safety Tips for Home Canning ............................................................................................................................................14 Causes of Spoilage .............................................................................................................................................................14 Canning Terms ...................................................................................................................................................................15 Packing Cans or Jars .................................................................................................................................................16 & 17 Storing Cans and Jars ........................................................................................................................................................16 Labeling Cans and Jars ......................................................................................................................................................16 Directions for Using Glass Jars ..................................................................................................................................17 & 18 Directions for Using Tin Cans .............................................................................................................................................18 Reducing Pressure .............................................................................................................................................................21 Removing a “Stuck” Cover (due to vacuum) ......................................................................................................................21 Canning Instructions ..........................................................................................................................................................20 Preparing Fruit for Canning ..........................................................................................................................................22-25 Preparing Tomatoes and Tomato Products for Canning ...............................................................................................26 -28 Spaghetti Sauces .......................................................................................................................................................29 & 30 Preparing Poultry, Red Meats and Seafoods for Canning .............................................................................................31- 35 Preparing Vegetables for Canning ................................................................................................................................36- 42 Questions and Answers on Home Canning ................................................................................................................43 & 44 Basic Cooking Instructions ........................................................................................................................................45 & 46 Cooking in the Pressure Cooker .................................................................................................................................47 & 48
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