WHEN USING A PRESSURE COOKER

PROCESS VEGETABLES:

1. Keep the pressure cooker clean, particularly the openings to the petcock,
safety valve and pressure gauge . . . a toothpick or sharpened match may be used to
clean these vents . . . NEVER immerse the lid in water.

_

2. Use sufficient water to provide steam during the entire processing time...
usually about 1 inch of water is required.

3. Place filled containers in cooker at least 1 inch apart.
4. Adjust lid of cooker and fasten securely.

5. Open petcock and keep open until steam escapes with a distinctly audible
sound. This takes 5 to 10 minutes. :

6. Close petcock and allow pressure to rise slowly until the gauge indicates the
required pressure. Start to count processing time at this point.

7. Process the required time for vegetables. (See Table and note carefully
processing time for Vegetables in glass containers. Because of necessity of slow cooling,
processing time is less than for cans.)

8. At end of processing time, remove cooker from heat and allow pressure to
drop gradually to zero of its own accord. Sudden cooling may crack the enclosed
containers or cause loss of liquid from under lids of sealers.

9. Slowly open petcock. Let cooker cool for two or three minutes.

10. Remove lid in such a way that the steam will be directed away from the face.
Immediately cover open cooker with a dish towel and let stand one or two minutes.

11. Remove towel and leave sealers in cooker for 1 or 2 minutes longer or until
bubbling in sealers ceases, before removing from cooker.

TEMPERATURES OF STEAM

ee ees es Pt i ee ee ee ee es oe 227 degrees F.
ee EY SO cl assess Cee eas eee obec tees 239 degrees F,
At 15 pounds steam  datuptrrina ELE ee 250 degrees F. 7
At 20 pounds steam pressure hs 600s oe eee cs be So 259 degrees F.
At 25 Fe ee a ae ee eae ee 267 degrees F.