Get Presto 16 Qt Pressure Canner Manual

Equipment for heat-processing home-canned food is of two main types boiling-water canners and pressure canners. Most are designed to hold seven quart jars or eight to nine pints. Small pressure canners hold four quart jars; some large pressure canners hold 18 pint jars in two layers, but hold only seven quart jars.

Presto 16-qt.Canners are constructed of extra-strong aluminum and are suitable for use on regular and smooth-top ranges. Includes cooking/canning rack and complete instruction and recipe book. Mason Jar Capacity: 12 Half-Pints, 10 Pints, 7 Quarts*.

It's fine to leave the jars in the canner to cool overnight. The only problem you may have is if one of the jars didn't seal. When you take them out of the canner you can usually tell if the jar has sealed within 15 to 30 minutes and if one doesn't seal I put it in the fridge and eat it within a day or two.

Covering your jars is water bath canning. About 2-3" of water for pressure canning - 3 quarts in my 16 quart canner. Check your instruction manual for specifics.

Put the canner on the stove on the largest burner. Put the rack (usually a metal plate with holes in) into the canner and 2 to 3 inches of hot water into the canner. Place the filled jars (with the lids and rings on) fitted with lids, on the jar rack in the canner.

More info here. Some other makers offer 12 quart pressure canners holding the required minimum 4 jars. For information, see Pressure Canner brands.

While you are waiting for the water to boil, place 3 quarts of water into the pressure canner. However, because all pressure canners are different, be sure to follow your manufacturer's instructions on what's required for your specific canner. Our pressure canner recommends 3 inches of water in the bottom of the pot.

Place pressure regulator firmly on the vent pipe. Heat the pressure cooker until the pressure regulator begins to rock slowly. Adjust heat to maintain a slow, steady rocking motion. Cooking time begins at this point.

In the 23-US quart Presto, you can fit 8 on the bottom, 8 on the top, for a total of 16 jars.

There can be numerous reasons why pressure would not build up in your pressure cooker. ... The pressure cooker was not heated over high enough heat. Always heat the closed pressure cooker over high heat until high pressure has been reached. Pressure-regulator valve is dirty and/or obstructed.

Once all the jars have lids and rings, lower them into your canning pot. Make sure the jars are fully submerged and are covered with about an inch of water (you need that much to ensure that they won't become exposed during boiling). ... You don't want the water to be rolling when you reach in with your jar lifter.

Put 2 to 3 inches of hot water in the canner. Some specific products in this Guide require that you start with even more water in the canner. Always follow the directions with USDA processes for specific foods if they require more water added to the canner. Place filled jars on the rack, using a jar lifter.