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IMPORTANT ... READ CAREFULLY

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PTEASE DO NOT ATTEMPT TO USE A PRESSURE COOf,ER
BEFORE READING THESE INSTRUCTIONS !

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INSTRUCTIONS FOR THE USE AND CARE OF THE
PRESSURE COOKER

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Provided my [Link]
(For additionol cdnning instructions, see pictoricl demonstrdtion an paqex ZZ-Zll.
(For lurlher cooting inslructions, see pcges 5l-52).

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Alwoys observe the following instructions qnd wqrnings ond crvoid
oll chonce of injury to yourself ond domage to your Cooker or other

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propertlr.

l. Ploce woter ond food into Cooker. When cooking c solid mqss ol
Iood, such crs soups, etc., do not lill the Cooker more thdn hqll full.

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ll Cooker is loo full the lood may clog ihe vent pipe opening cnd
prevent pressure control weight from opercting properly.

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z. Ploce cover on Cooker ond ]ock completely into plcce <rs directed
on poge 20. Ploce combination pressure control weight ond petcock

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(see poge i3) on vent pipe. Roiote the weishi exerting a Shsht
downword pressure ot the some time until the weisht clicks into q
Iocked position. The weiqht is locked when it cqn no longer be
turned more than Yz inch in either direction on the vent pipe. Open
petcock by turnins petcock knob counter-clockwise.

J. Tum heot on hiqh.

4. lVhen cooking, close the peicock when a continuous iiow ol steqm

issues from it. This will be obout two to three minutes ofter the first
wisps oI steom begin io [Link] {rom the petcock. When conning, the
steom is ojlowed to flow for seven to ten minutes b666TFpetcock
is closed:**%-***--*-. -+'

5. When the reguired pressure is resched, lower heot so thqt the

continues to register [Link] pressure. Cooking time is
q161u91e
counied from the moment ihe correci pressure is reached.

6. When the food hqs cooked ihe required time, open the petcock
slowly cnd allow ihe steom to escope uniil the indicstor on the
gquge returns to zero. (When conning in glcrss jqrs, rernove Cooker

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 Provided by [Link]

from heqt and qllow pressure,lo retum to zero of its own qccord.)
Then open petcock wld" [Link].. removing cover.

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7. If in doubt obout the steom being entirely exhausted, let the Cooker
stond uniil cool before removing cover. Never remove cover unlil

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petcock is wide operi cnd the gcruge indicctor is ni zero.

When removing cover from Cooker, be sure to tilt the cover towqrd

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Provided my [Link]
8.
you so thcrt the steqm wiil escqpe owcry lrom you.

Do not pour cold wqter into o dry, over-heated Cooker cs it mcy

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9.
cquse crqcking. Never use c Cooker with ihe slighlest sign ol c
crock. T-his would be deingerous,

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i0. After the Cooker has been used, the peicock screw should be re-
moved cnd the point cleoned. Then it will seot into ihe'vent pipe
properly <rnd hoid pressure. A pipe cleoner or smali brush should

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be drcrwn ihroush ihe vent pipe occosionally. The Cooker should
be careluiiy wcshed, thoroughly dried ond stored in o dry ploce.

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ll. The steom gquge must [Link] irnmersed in wqter qnd wqier must
never be poured on it. This could couse the inside mechonism

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tc rust.

12. Tum the cover of the Cooker bottom side up when not in use so air
moy circuloie in Cooker ond prevent odors from iorminE.

13" Do not strike rim o{ Cooker with ony hord instrurnent ihot would
couse nicks.

14. II the pressure gquge or ony other port of ihe Cooker geis out of
order, retuin it to the Ioctory {or qdjustment or replccement. Il
Cooker hos had considerable usoge, a recsonqble chqrge will be
mqde folthis service"

15. Never render lord under pressure! L'ord moy be rendered in open
Cooker.

16. Be cqreful not to drop Cooker. This may cquse Cooker to crock.

17. Never use the Cooker withoui hoving some liquid in the boitom.
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 Provided by [Link]

INTRODUCTION TO PARTS

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KNOW YOUR PRE5SURE COOKER THOROUGHTY

COMBINATION

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TILTED [Link] VALVE A PETCOCK
GAUGE__>
.PRESSURE
COVER

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@VER
GRIP

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SIDE
HANDLE

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The homernqker who adds o fully, for ony nicks or cuts on the
Pressure Cooker to on otLrerwise rim miqht spoil the steomtisht seol.
well furnished kitchen, iinds thot Like the body, the cover of the
she hcrs on hond most of the uten- Cooker is well-mode, but it should
sils she needs Jor successful con- olso be hondled corefully. While
nins. Ii is well to check over this this equipment is sturdy cnd built
moieriol ond become thoroushly lor long life, precoutions must be
iomilior with it in order to insure token to protect the flonges form-
success when you octucrlly beqin ins ihe potented HCMEC SEAL.
io con. For it is this seol, formed by turn-
Look over the body of the Cook- inq the flanges ol the cover into
er closely. It is constructed of cost similor notches in the body, brinq-
<rluminum ond the potented seol ins the two together ogqinst the
crrrongement crt lhe top must be seoling rins which mokes o pres-
handled core- sure-tight utensil possible.

THE STEAM [Link]

Tilted for convenience, the steom gouge hos
cn open foce diol which reqisters boih tempero-
ture ond pressure. After eoch use, the steom
sauge should be wiped cieon, but it should not
be ploced in woter, nor should woter be ollowed
to run on it.

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INTRODUCTION TO PARTS

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THE COMBIT\dATION PRESSURE CONTROT
WEIGHT AND PETCOCK

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PETCOCK
KNOB
AND
SCREW

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Provided my [Link]
PRESSURE
CONTROL
WEIGHT

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VENT
PIPE

AB C Ports Uncssembled
(These illustrctions show the inside construclion)

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Two lunctions qre served by the combin- wili rise ond ollow excess steqm to escope,
qiion pressure conlrol weiqht cnd petcock os shown in illustrotion "C". When. through
1. If, throuqh on oversight, pressure in the on oversighl, pressure is ollowed to go
Cooker reqches more thqn 20 pounds, ihe beyonci the desired pressure, move the

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weight lilts outomoticolly ond releoses Cooker from the stove ond ollow the pres-
steqm. 2. It is hond operoted to release oir sure to drop to the desired pressure. When
or steom by lurning the petcock knob. cqnning in glcss iars, do noi open petcocl(
Illusirotion "A" shows the combinqtion or liquid will be lost lrom the icrs. When

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pressure control weight ond peicock com- cooking, excess steom moy slowly be re-
pleie qs it oppeors when first ploced on the ieosed by opening petcock sllghtly.
Cooker. The weiqht is pressed down on the If smoll pcrticles, seeds or Jood should
vent pipe qnd rctoied unlil ii locks into occumulote or cqke in the vent pipe, then
posilion. Note ihot the petcock vqlve is pressure conirol weight will not operote
open. It hos been opened by turning lhe properly. Therefore, ii is essentiol thot the
petcock knob on the iop counler-clockwise, veni pipe opening be kept thoroughly cleon
thereby roising the point of the petcock by running c pipe cleoner or smoll brush
screw Irom the opening o{ ihe veni pipe to through the opening occosionolly. Do not
qllow orr lo escqpe. be concerned about c slight vqpor or steqm
When oil the oir hos been exhqusted lhat mcy cppecr lrom lhe undeinesth psrt
throuqh the vent pipe, the petcock is ihen ol lhis weight belore the pressure reqches
closed os shown in illustrotion "B". The lhe required poinl. There will be some
petcock knob ls screwed down ogqinsi the slight esccpe. but the weight is conskucled
weight or os lqr os possible. Thus, ihe in lhis msnner to let gcses or qir escqpe
cone-shoped lip o{ the pelcock screw be- lrom lhe Cooker during the cooking or pro-
comes rnsortei in lh- veni pipv opcninq cessing period. There cre lwo imporlqni
ond holds pressure within ihe Cooker. things lo remember-oper. petcock lo te-
\A/hen excess steqm pressure is creoted, lecse steqm or qir cnd close pelcock to
thqt is, more thon 20 pounds the weight hold pressure in Cooker.

OVER-PRESSURE PIUG
The over-pressure niug in the cenler ol the cover is on rdded sofety device.
This over-pressure plug will automqticqlly releose the pressure ot obout 45
pounds to 50 pounds in cqse the venl pipe becomes clogged or corroded to
such on extent thqt pressure does not releose. In oclciition, the over'pressute
plug ocis qs qn onti vocuum vqlve since it does not permit o vqcuum to be [Link] when
ihe Cooker is cooled. This potented feqlure prevents loss o{ juices from jors when cqn-
ninq ond loss of juices {rom meqis when cooking. I{ the over-pressure plug does blow out,
ii should be repicced ln position with the curved side up.
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 Provided by [Link]

INTNODUCTION TO PABTS

II your Cooker leqks slecm, Iollow lhese inslruclions.

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l-Showinq position of seoling ring o{ter the
Cooker hos been in use for a period of time.

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Note thoi the ring hos become bent upword
from constont use. This does not horm the
ring, ond after it is turned over, it is os sood
os ever. if the seolins ring shrinks ond does

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ond gently stretch it like c rubber bond.

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2-Remove seoling ring Irom 3-Turn seoling ring upside down.

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cover.

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4-Reinsert seqlinq ring in upside S-Appeoronce oi seoling ring
down position in Cooker. after turning ond qlter it hcs
been ploced in cover.

6* AJter seqlins rinq hos been 7--Reploce cover on body ond

ploced in cover press seoling press down with le{t hond
rins with Iingers so thot it is when locking Cooker. By press-
pliobie ond it is os neor o hori- ins down with hond, this will
zontol position os possible. enoble cover to work eosily.
This hos to be done only the
first time ofter seol-ring has
been chonsed from its oilqinirl
position.
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 Provided by [Link]

HOW TO CARE FOR YOIJR COOKER

BEFORE USING YOUR COOKER

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Before using your Cooker for the first time, qnd qfter eqch use,
scour the inside thorouqhly with a good, non-olkoli, qluminum cleoner
or o steel wool cleonins pod. After much experimentins with o11 types

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of cleoners, our reseqrch depcrtment is pleosed to recommend Aluna
Cleonins Pods. These pods crre mqde of steel wool, impregnoted with
o speciol vegetoble soop ond ore ovqiloble ot the store where you
purchcsed your cooker. After the Cooker hcrs been washed qnd rinsed

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Provided my [Link] wiih wqrm woter, the Cooker is reody to use.
CTEANING YOUR COOKEB

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This Cooker is monu{octured from the best materiol suitoble for the
monufocture of pressure cookers, ond with ordinory core will give rnony
yeors of sotisfoctory service. However, theie qre vqrious oiloys in the
metol upon which the physicol properties of wqter and certqin foods

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will react cousins ihe inside of the Cooker to dorken. This discolorotion
wiil not offect the Cooker or the food cooked in it in cny wqy. Any time
you pre{er to remove thls discolorotion, you ccn do so by ioliowing
the instructions below;

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TO BEMOVE DISCOTORATION FROM TIIE INSIDE
OF THE COOKEB
Plqce cr quontity of woter ln the bottom of the Cooker up to the line

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of discolorotion. Add one toblespoonful ol creom of tortor to eoch qucrt
of woter used. Ploce on cover ond roise pressure to 15 pounds. Remove
Cooker {rom heot but do not releose pressure. Aliow the Cooker to

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stcnd os is over night. The following morning open the petcock vqlve,
empty contenis ond scour the inside of the Cooker with ony good
cleoner. Do not use cleoners contoining lye, alkcrli or polcsh.
CANE AND CTEANING OT PARTS
Core must be exercised in cleoning the steom gouge. Never put it
in woier nor 1et wqter run on it. Clecn it occqsionolly by usino o tooih-
pick from undernecrth. This must
be done corefully in order to avoid
pluggjng the chonnei.
To cleqn the vent pipe, drow a
cleon piece of pipe cleoner throush
the openino.
STORING THE COOKER
The proper woy to keep the
Cooker when not in use is to ploce
the cover corefully, upside down,
on the body. This protects the
volves ond gouges from possible
injury. This wili olso prevent odors
in the Cooker. Be sure Cooker is
thorouqhly dry beiore it is put
ow<ry cnd store irl clecn, dry ploce. Correct Slorinq Position

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 Provided by [Link]

STEPS IN CANNING

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Srrp No. l-First slep in the scludl iob ol canning is to cssemble mclericls cnd equip-
menl. Be sure your Pressure Cooker is thoroughly clecn snd working properly.

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Srrp No. 2-Check iors, rings qnd closures.
Wqsh cnd rinse thoroughly.
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Srrp No. 3-Hcve plenty ol boiling
wqter qvoilqble.

Srnp No" 4-Sort lood lor size cnd degree Srep No. S-Clean lood thorouqhly. Lilt
oI ripeness. lood from wcler.

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 Provided by [Link]

STEPS IN CANNING

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Srep No' 6-Pour hol wdle! inlo wcshed Srrp No. ?-Follow gpecilic direclions ln
ihis book lor best :egulle'

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Srep No. 8-Preheqt or Precook lood
qg Srrp No. 9-Piace lYto qudrts ol bolllag
*ot.t i"CooLer wilh baskel i:l' plcce' Set
Per reciPe' Cooker on hect'

Srrp No. ll-Fill hot contdinera prompily

Step No. I0-Plcrce clecn, glerile rubber s/ith hot lood cccotding to diteclioos glven
rings on idr or covor qg directed' when on Pqges 16 cnd 18'
ttqoit.s sepclote ring' Relura
"loio".
iqrs to hot wdl6r until recdy to liil"
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STEPS IN CANNING

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Srsp No. l2-Fill icr lo proper level wilh Srep No. l3-Work oul bubbles with clecn
boiling liquid when recipe requires. knile or spqtuls, Wipe secling edge wiih
cleqn wet cloth.

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Srrp No, l4-Dip ior closures in SrBp No. l5-Adiusl closures on icrs cc-
boiling wcter. cording lo directions lor types of closures
used.

Srsp No. l6-Plqce ecch hot contqiner into

lo STEp No, l7-Plcce cover on Cooker, and
lock in closed position, Use mqximum hecl
under it. Be sure petcock volve is wide
oPen.

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 Provided by [Link]

STEPS IN CANNING

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Srrp No, 18-Wotch lor stedm io come Srep No. l9*Allow sleqm lo llow lreely
lo len minuies to eliminqie qll

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from pelcock, Ior seven
cir pockeis-lhen close petcock.

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Srfp No. 20-Use mcximum hedt io raise
pressure to requiled point-then" lower
hect. (On eleclric stoves, it is necessqry lo
lurn heql lo "low" iust belore pressure
recches required point. On coql or wood
sloves, Cooker must be moved to cooler

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plcce on stove when proper pressure is
reached). Stcrt counling processing lime
lhe moment required pressule is reqched.

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Pressure should be kepl at requited point
by rcising or lowering heat qs needed, lo
eliminate llucluqtions in pressure.

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Stsp No. Zl-Turn oll hect crt end ol pto-
cessing lime, or-
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Move Cooker from heat
ct end ol processing lime when [Link]
eleclric stove or dny consldnt heat u:;it,

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 Provided by [Link]

STEPS IN CANNING

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No Z3-Remove cover trom Cooker'
Strp No. 22-When cqnning in glcss icrs' STEP
Lill cover lowqrd You so ds to Leep stecm
lifo* pt""""t" lo relurn lo zero ol ils own
gro' cwcY lrom You'
o.i"ta. Wtt." indicqtor recches zero'

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Ii"fi"'oo." petcock lo wide open posilior
- L"t booket cool lor 2 or 3 minutes'

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4,.. . r:: : j#s. r

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SrBp No. 2s-Remove basket ol icrs lrom
Srsp No. 24-Immediolely ioss dish towel
-C".t* plcce on boqrd or lowel' lree
l".t cnd conlqiners' Let Cooker C..l*
""a Irom drolt.
stondSor4minutes'

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sTEp No. 26-Tighten closures while boi- SIEP No. 27-Set icrs cpdrt on boqrd or
L*"ept wh.t using lwo piece metal cdps' cloth, Ior cooling, cwcy lrom drclt-lo re'
qller Inqin lor twentY-Iour hours.
liever rightet two piece melql cdps
processing.

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STEPS IN CANNING

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-'i"t=""t."", hours laler,
Srzp No" [Link] iesl seq]s, uccording ta dilections on pdge 16, wiPe

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lqbel qnd dqte, lhen store in cool' dry plcce'

***
USE OF COOKER WITH DIFFERENT TYPES OF FUEI
A pressure ccoker mcy be used must be reduced BEFORE Proper
cn ony tYPe of ronge or hecting pressure is reached. Cn most
unit. Ii is desiroble to hove the electric stoves, the Pressure level
moY
heclt hish crt the besinnins of the be mointoined ot the ProPer"low".
processinq or cooking Period to with the hect turned on
iorm steom in the cooker os quick- In using ct pressure cooker with
iy cs possible. consiant heot stoves, heoted bY
Aitei the desired Pressure hqs cocrl or wood, it is necesscrY q
to
been ieochecl, it is importont ihot move the Cooker itseif io cooler
it be held consiqnt throuqhout the poriion o{ the stove when desired
processing period' Very litrle heot Dressure is reoched.
is reouireC tc hold this Pressure Resordiess of the tYPe ci stcve
orl"u it hos been reocheci. or {uel used, the [Link] poinis
"vVlih o gcrs cooking rcrnge, this to be considered ore (1) brinqinq
regulotion is comPorotiveiY ihe pressure up cs quickiY as Pcs-
simple. The heat is merelY turned sible ct the start cf the cookins or
down when desired Pressure is processing iime, qnd (2) mointoin-
reoched. The some cPPlies to ing the pressure of cr constcnt
kerosene stcrtes. level ihroughout ccoking or Pro-
With on electric stolre, the heat cessing perioci.
t27 1
 Provided by [Link]

CANNING DIRECTIONS

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TNUITS
Althoush fruit hcrs better color, shope cnd flqvor when it is cqnned
with sugqr, it mcry be conned unsweetened if desired. Sugor is used
lor flcrvor. It is not used in high enoush concentrqtions to qct qs cI pres-

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' ervqtive. Jors shouid be filied io the shoulder with {ruit, ond then cover
fruit with boilinq liquid to within one-holf inch o{ top oI jcr. The liquid
mcry be syrup, {ruii juice or p}cin woter.
When no-sugqr is used, best results qre obtoined with vqrieties of

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Provided my [Link] lruits which yield enouOh juice to cover them in the contoiner. Fruits
thct do not hqve suf{icient juice musi be covered with boiling woier
cfter they hove been Pocked'
The cmount of sugqr desircble to use in prepcring syrups will

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depend upon the tartness ol the iruit ond on fomiiy preferences lor
omount of sweeteninq. It should be remembered thot fruit when hected
relecrses some ol iis julce, which witl dilute the syrup in proportion to

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ihe juiciness of ihe fruit'
Fruit, except opples, cronberries, {iss cnd strowberries, moy be
pocked row into [Link] ond covered with boilinq hot syrup' When
ittir is done, processing time need not be increosed. When Iruit is pock-
* ed cold, it during processins, ond the contoiner is less full thon

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is preheoted in boilinq syrup before packino'
when Iruit "[Link]
TA3LE OF SYRUPS FON CANNING FRUITS

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f,ind ol Liquid-Wcler
or Juice
- Syrup -.-,-3 cups
Hhin
;"*Medium-- " I cup-.--,.,,, ----,..-,..2 cups

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Hecvy-----.----- ".-.-..-------l cup-------'----'-' ---'-tr cup
..;.:9,. HecLsugor with liquid (wqter or juice) until sugor is dissolved' About
+3' threejourths to one is required to {i11 cr quori jcr, or No' 2%
con; obout one-holf "r-,[Link],tp
cup is needed for pints.
' White sugor is pre{eroble to brown sugor for conning. Mild clover
honey moy be used io reploce up to one-holf the sugor colled for in
cqnning. Corn syrup moy be used to reploce up to one-third the qmount
of sugor in recipe. Never use socchorin os o subsiitute {or sugor when
cqnning.
Processing toble Iorfruits is on poge 31.
IXA -r- A

. ,- APPLES blossom ends ore well cleoned . . . os crob-

l/' Vorieties of torl winter opples ore besi opples ore usuoliy conned whole. Precook
Ior conning. Wosh, pore qnd cut in holves, in boiling medium syrup lor 5 minutes.
quorters or slices. Ploce in o weqk brine Pock hot crobopples in cleon, hot contqin-
solution (172 ieospoons sqh lo eoch quqri ers. Cover fruit with boiling syrup. Adjust
woter) until reody Ior use, to prevenl dork- lids. Process in Pressure Cooker occording
ening. Droin well. Precook by boiling oppleq to toble on poge 31.
in o lhin syrup 4 lo 5 minuies- Pock hot For pickled or spiced crobopples, use
opples in cleon, hot contoiners. Cover fruit
with boilinq syrup, in which it wqs pre- proportions ior heovy syrup substituling
cooked. Adiust lids. Process in Pressure vinegor ior ihe liquid. To eoch cup of
Cooker occording lo loble on poge 31. vin6gqr, odd 1 teospoon whole cloves, I
CRABAPPLES leqspoon ollspice ond I teospoon crushed
Wosh thoroughly, moking sure stems ond stick cinnomon. Proceed os obove.

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 Provided by [Link]

CANNING DTRECTIONS, FRUITS

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APPIE SAUCE cleon, hot contqiners. Cover with boilinq d

Wind folis ond green opples moy be syrup. Adjust lids. Process in Pressure
used. Wosh. Renove spots ond blemishes, Cooker occordinq to toble on pdge 31..
ond cut in quorters. To eoch 5 pounds of

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opples, odd 2 cups woler, ond cook until FIGS
tender. Press through stroiner or sieve. Select tree-ripened Iiqs. (Avoid underipe
Sweeten to tqsie. Reheol ond pock hot in or overripe products lor conning.) Wosh.
cleqn, hot contoiners. Adjust lids. Process Pioce in hot woter ond bring to o boil. Let
in Pressure Cooker qccording to toble on siond 3 or 4 minutes; then droin. Pock hot

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Provided my [Link] poge 31. in cleon, hot contoiners. Add I toblespoon
lemon juice to eoch quort. Cover ligs with
APRICOTS boilinq thin syrup. Adjust lids. Process in
Select opdcots thot ore well-ripened, yet
Pressure Cooker qccording to toble on
poqe 31.
firm. When so{t, they lose their shope;

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when green, they qre bitter. Wosh opricols. GRAPES
If peeled opricots ore desired, dip them lor
q minute in boiling woter; then plunge Select Iirm Iruit. Wosh ond stem. Pock
into cold woter qnd peel. They moy be cold into cleon coirtoiners. For juicy vorie-

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holved or left whole. Precook 3 to 5 minutes ties, press until there is sulficient juice to
in boiling medlum syrup. Pock hot in cleon, coyer gropes. For some vqrieties, no sugar
hol conioiners. Cover with boiling syrup, or syrup js needed. For less juicy, sour
in which they were precooked. Adjust iids. vqrieties, use o boiling m6dium syrup to
Process in Ptessure Cooker occording 1o cover them. Adjust lids. Process in Pres-
ioble on poge 31. sure Cooker occording to toble on poge 3J',

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BENRIES
PEACHES A'8'"'
(Excepl Red Rcspberries cnd Strcwberries) Select sound, Iuily-ripened but not soft
Hondle berries ccrefully to prevent crush- fruit. Sort peochds occording 1o size. Plunge

or
ing or bruising. Wosh corefully ond pick lhem into boiling woter lor obout one min-
over; use only firm berries. (Sofi berrles ute to loosen skins. Then dip in cold woter.
Remove skins. Clingstone peoches moy be
moy be crushed to help moke syrup {or conned whole; {reestone peoches moy be
those conned.) Remove cops ond slems. For

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firm berries odd 7z cup sugqr 10 eoch quort holved or sliced os desired. It is best to
ploce peeled peoches in o weok brine solu-
berries. Cover pcn ond bring to o boil. loon (lVz teospoons solt to eoch [Link])
Shoke pon to keep berries from ,sticking.
Pock hot in cleqn, hot coniqiners. Cover lo prevent dorkening until reody to use.
wilh boiling syrup. Adjust lids. Process in Droin well. Simmer 5 or 6 ninutes in medi-
Pressure Cooker qccording to toble ono um syrup. Some vorieties moy require less
poge 31. cookinq, others more but do not let the
lruii become so{t. Pock hoi in cleon, hot
g.'CHERBIES contqiners. Ploce cut side of pecches down
io moke o well-filled contoiner. Cover with
Use treshly picked chorr ies. Wosh ond bolling syrup. Adjust lids. Process in Prei-
st6m. I1 conning whole, it ls best to prick sure Cooker occordinq to toble on poge 31.
eoch cherry with o fork. If desired, cherries
moy be pitted. In both coses, sqye juice 10 PEARS i,
use os liquid. When conning sour cherries, Wosh ond pore. Cut lorge peors in holf
odd Irom Va to t/z cup
sugoiffidifrliort ond core. Smoll peors moy be conned
ol cherries. Bring to o boii. Pock hot in whole, i{ desired. Ploce peqrs in q weqk
cleon, hoi conloiners. Cover with boiling brine solulion (l lr'z leospoons solt to eoch
syrup- Adjusi lids. Process in Pressure quori woter) lo prevent dorkening until
Cooker qccording to loble gr poge 31. reody to use. Droin weil. Simmer 5 or 6
For svr'eei cherries, brind cherries to o minutes in thin or medium syrup. Length oI
boil in thin syrup. Pock hot in cleon, hot cooking time will depend on firmness of
contqlners. Cover with boiling syrup. Ad- {ruit. Pock hoi in cleqn, hot contoiner.
just 1ids. Process in Pressure;ibooker oc- Ploce cut side down when peors ore
cording io toble on poge 31.
hoived; ii lelt whole, pock bottom loyer
with stems up, the next loyer with stems
CRANBENRlES down . . . ond repeot untii jor is Iilled.
Use only sound crqnberries. Wosh ond Cover with boiiing syrup. Adjust lids. Pro-
stem-Add 3/l to I cup sugor to eoch cup o{ cess in Pressure Cooker qccording to toble
crqnberries. Heqt 10 boiling. Pock hot in on poge 31.

t 29l
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II

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 Provided by [Link]

CANNING DIRECTIONS, FRUITS

in boiling heovy syrup. Pock hot

Pi
PERSIMMONS minules
in cleon, hol contoiners. Cover with boiling
Select ripe persimmons. Wosh well. Dip syrup. Adjust lids. Process in Pressure
into boiling wotet for severol minules, or Cooker qccording to toble on poge 31.
until skins crqck. Bemove skins. Brin! per-

ck
simmons to boil in thin syrup. Pock hot in RED RASPBERNIES
cleon, hol iors. Cover with boilinq syrup. Select ripe but firm berries. Hondle ber-
Adiust lids. Process. in Pressure Cooker ries corefully lo prevent crushing. Wosh
occording to table on Poge 31.
ond drqln. Pock row in cleon, hot contqin-
ers, shcking down {or c full pock' Cover

yo
Provided my [Link]
PINEAPPf,E
with boilinq thin syrup. Adjust lids. Pro-
Select sound dpe, iuicy lruit. Wosh' Re- cess in Pressure Cooker occording to ioble
move stem ond bose. Cut into r/z lo 3/a inch on poge 31.
slices. Remove peel, eyes qnd core {ron
eoch slice. Pineopple moy be conned in RHUBARB

ur
slices, holves or smqller pieces. Precook Select young, tender rhuborb-the slrqw-
in boiling medium syrup 5 to 8 minutes' berry vqriety, il possible. Wosh thoroughly.
Pock hot in cleqn, hot contqiners' Cover Remove ends, ond cut rhubqrb into I inch
Iruit with boilins syrup' Adjust 1ids. Pro- lengths. Add Ye lo y2 cup sugdr for eoch

ow
cess in Pregsure Cooker qccording to toble cup rhuborb ond enough woter lo prevent
on poge 31. sticking. Bring slowiy to boiling point. Pcck
hot in cleon, hot contdiners. Cover rhuborb
PLUMS OR FRESH PRUNES with boiling syrup. Adjust lids. Process in
Select {irm, ripe lruit. Wcsh ond stem. If Pressure Cooker sccording to toble on
Iruit is to be conned who1e, prick eoch

n.
piece oi lruit with o iork. Skins moy be re-
moved, olthough usuclly ihey help hold STNAWBERRIES :i/
fruit together better. Precook in boiling Select ripe berries. Juicy vorieties ore best
medium syrup 2 or 3 minules. Pock hot in Ior conning. Wash, droin ond hull' Add 7z

or
cleon, hot conloiners. Cover with boiling cup sugor to ecch quort ol benies. Bring
syrup. Adiust lids' Process in Pressure slowly to o boil. Remove from stove. Let
Cooker occording to tqble on pcge 3I. stond overnight. Bring quickly to o boil'
Pock hot in cleon, hot conioiners. Cover

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QUINCES wilh boiling syrup. Adjust lids. Process in
Select ripe quinces. Wosh, peel ond cote. Pressure Cooker occording to toble on
Cut in..holves or qucrters.-Precook 2 or 3 pcge 31.

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sP,'
 Provided by [Link]

w 398 397 390

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ff

Pi
407 TIITED GAUGE 408 COMBINATION PRESSURE CONTROI. PETCOCK KNOB VENTPIPE
PRESSURE CONTROT WEIGHT AND SCREW
WEIGHT AND PEICOCK
COMPTETE WITH
VENT PIPE

ck
SEATING RING
FOR NUMBER AND 1093 toNG
RACK PIN
SIZES SEE DESCRIPTION
BETOW
@6t4r

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Provided my [Link] t092 sHoRT
RACK PIN

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I5O5 DUAI PAN
I516 [Link] PAN
393
[Link]
PTUG

ow
207 SIDE HANDIE
ffiH
W
AND SCREWS t450-1451 DUAI
PAN HANDTE

n.
tt
tt ffifi|
)t

or
I49O WIRE BASKEI FOR NO. 7 I452 COTANDER
ff|*il*ffi
430 tNSIRUCI|ON
I 160 DIE CAST RACK 9I2 WIRE BASKEI FOR NO.5 PAN HANDTE AND RECIPE BOOK

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REPAIR PARTS PRICE LIST
888 Body (ncil shown) lor No.5) -_.__ 207 Side Handle qnd Screws,.__-...-. .30

liii i*iq:r":t':Hrllli
{07 Tiherl GquEe.-,...-..-....".... ..
ll"*...-
393 [Link] Pluq. .............-...._. .10
$I.9g
T:, ii{'if"',Tt:if,;"*"-.'
!4BS t0'/24xs/a Round Hecd Screw
"-- r.r-] 199) -'-"-.'
:t;
{08 combindtion Preasure Control ...^ :'--t (For" "'-----'' "'-""""'-'- '10
1450 Hcndle
Weiqht cnd p"rc""[ *[Link] 1505 Ducl Pqn)"'-'- .10
Pipe Complete......--............-......... 2.00 1452 Handle (For l5l6 Colqnder Pcn .10
398 Pressure Control Weight............ 1.00 1092 Shorr Rcck pins (Set ol Three).._. .10
397 PetcocL tr(nob cnd Screw..,..-.-.. .28 1093 Long Rcck pins (Set ol Three),_._ .lb
3S0 Vent Pipe...................................... .25
1085 Seclinghins tor No. s..-..,,.-..... .ii ll60 Die Cqsl Rcck""-"""-""-"""""' 1,00
1075 Secling Ring lor No. 7-............... .40 912 Wire Basket lor No. 5...-.--....-.... .80
1505 Ducl Pon Complete with 1490 Wire Bcsket lor No. 7_......_........ ..g0
-_-- Hcndles ........__." l.O0 430 Modern Guide lo Home Cqn_
l5l8 Colcnder Pc: Complete ning, Instructio"" n"iip,
with Handles...-"--.....-.---............... l.l0 Book ....-.........._..... ""j-
.....- ._.....1.. .sO
WHEN ORDERING GIVE PART NuMBEn, pART NAME AND sIzE oF
cooxER. pdrr
nunbers shown supergede clr previous numbers" Above prices o"" to, irai"iJrcTpir"."
unless otherwise stoled. Prices subiect to chonge wilhout nolice.
P-EESSURE COOI(ER pcrts should be obtained lrom the store
where Coot<er wcs pur.
chcred. Il pdrt" cre nor qvoirabre cr your rocor decler, ordei tro*-lor-l-o!*rorii'ror"t
neorerl your home,
NATIONAT PRESSURE COOKER COMPANY
Ef,U CLAIRE, WTSCONSIN 6000 Avolon Blvd., Los ANGELES. CALIFORNIA

l 88l