User manual PRESTO SALAD SHOOTER

[. . . ] . 1 2 2 4 4 5 6 7 8 12 15 16 17 18 18 19 21 21 22 23 24 28 31 33 34 36 37 37 This is a Listed appliance. The following Important Safeguards are recommended by most portable appliance manufacturers. IMPORTANT SAFEGUARDS To reduce the risk of personal injury or property damage, basic safety precautions should always be followed, including the following: 1. Improper use may result in bodily injury or property damage. Hold cover up to light and look through vent pipe to be certain it is clear. [. . . ] Add 1 teaspoon salt to each pound of ground meat if desired. Shape meat into patties or balls or cut cased sausage into 3-to 4-inch links. Ground meat may be sautéed without shaping. Fill jars with pieces, leaving 1-inch headspace. Cover meat with boiling broth or water, leaving 1-inch headspace. Process at 11 pounds pressure ­ Pints 75 minutes and Quarts 90 minutes. For processing above 2, 000 feet altitude, see page 15 for recommended pounds of pressure. PRessuRe CanninG PoulTRY Pressure canning is the only safe method for canning poultry. Cut poultry into convenient pieces for packing and precook until medium done or until pieces, when cut, show almost no pink color at the bone. Precook by boiling in water or in a concentrated broth for more flavor. Make broth from bones and bony pieces, neck, back, and wing tips. Pack hot meat in clean, hot Mason jars, leaving 1-inch headspace. To make minced clams, grind clams with a meat grinder or food processor. Fill jars loosely with pieces leaving 1-inch headspace and add hot clam juice and boiling water if needed, leaving 1-inch headspace. Process at 11 pounds pressure ­ Half pints 60 minutes and Pints 70 minutes. For processing above 2, 000 feet altitude, see page 15 for recommended pounds of pressure. CRAB Keep live crabs on ice until ready to can. Place crabs in water containing ¼ cup lemon juice and 2 tablespoons of salt per gallon. Remove back shell and then remove meat from body and claws. Soak meat 2 minutes in cold water containing 2 cups lemon juice or 4 cups of white vinegar and 2 tablespoons of salt per gallon. Pack loosely into clean, hot Mason jars, leaving 1-inch headspace. Add ½ teaspoon citric acid or 2 tablespoons lemon juice to each half-pint jar; 1 teaspoon citric acid or 4 tablespoons lemon juice per pint jar. Add hot water, leaving 1-inch headspace. [. . . ] 16 BOILING WATER CANNING RECIPES Apple Butter. 21 PRESSURE COOKING RECIPES MEAT RECIPES . 24 24 24 25 24 24 25 25 25 25 25 25 25 26 26 25 26 MEAT RECIPES (Cont. ) Veal Recipes . Pork Hocks with Sauerkraut and Potatoes . [. . . ]