Congratulations for having bought a new pressure cooker with an impressive look. It may be a bit scary initially. Getting familiar with its use and the associated terminology helps and encourages its use.

Be sure to read the booklet that comes along with the cooker. Though there are some specific instructions for using electric cooker and high BTU stoves, the following directions remain unchanged, irrespective of its being a gas stove or an electric one.

Do not stir. Some food items get burnt easily if not stirred or kept on high flame for long, tomatoes being one of those. So, you are directed to add them at the end, eliminating stirring. Pressure cookers reach the correct pressure over high flame.

Lock the lid in place. It may sound frivolous, but surprisingly many users simply put in food, turn the heat on and just leave the lid on the top, without realizing that the lid has not been locked. As a consequence, there is no build up of pressure and your fuel is wasted. Check the instructions provided in the manual for its proper locking.

Bring to high pressure. Having put the ingredients in the pan with requisite amount of water, put it on the flame. Take care that the flame just covers the pan and is not bigger than the bottom of the pan.

Turn the heat to high. Depending on the type of food and its quantity, it may take five to twenty minutes for the pressure to get built up. It’s important not to fill the pan beyond the recommended level. This is particularly important if you are using the cooker to home can food. The recipes do not include the time needed for raising the pressure.

Reduce heat. Once the needed pressure is achieved, you should lower the flame and thus retain the pressure. Initially, you may find it a bit difficult but after a couple of attempts you would know when to lower the heat and by what extent. It varies with the design and make of the cooker.

Quick release the pressure: This is simple to understand. As you release the pressure quickly, the process of cooking in the container comes to a halt. The safest and quickest way to do it is to keep the pressure cooker under running water. However, you can’t apply the same trick with electric pressure cookers. The steam can be released by slightly tilting the pressure regulator by use of a fork or pair of tongs. Be extra careful, lest the stem should hit your face and cause burn. As the pressure inside comes back to normal, you can open the pressure cooker. This is perfect way of cooking vegetables as it avoids their being overcooked.

Natural pressure release: If a recipe demands natural release of steam, you simply turn of the flame and let the pressure take its own time to come down naturally. Usually, this method is recommended for cooking meats. The natural cooling may take ten to twenty five minutes. A large canner may take almost an hour or more, but you won’t normally use such a size for cooking dinner.

So, these are the most often used terms while using a pressure cooker. Before winding up, once again, please do go thru the instructions manual before you start using the new cooker that enables you to cook healthier foods for the family in a considerable short time and at a lower expense too.

Presto is a renowned make of pressure cookers. They started manufacturing commercial cookers in 1905 in the state of Wisconsin. Many years later, they started making family sized cookers. The Presto Pressure Cooker is almost an essential kitchen equipment that helps saving energy, time and hence money.

Presto cookers are available in capacity of 4, 6, 8, 10, 16 and 23 quart. The two smallest sizes come with only one pressure setting, whereas the others are provided with multiple settings. These cookers retain the flavor and nutrients of food cooked, and help tenderizing the hardest cuts of meat.

This is how Presto Cookers save you money in three different ways. These cookers help you save fuel as they can cook meals four to ten times faster than conventional stoves or ovens. As they can tenderize meat cooked in them, you can buy economical, tougher cuts of meat for cooking meals. You may preserve summer vegetables, so you don’t have to buy them from market during winters.

Two large cookers from Presto are treated as pressure canners. These are the 16 and 23 quart sizes. These are heavy duty canners designed to take the hard work of canning during summers. You get them in stainless steel, as well aluminum.

The only safe way of conserving vegetables, meat, and fish is canning by use of pressure cookers. The cooker may also be used as a water bath canner for preservation of pickles, jams, relishes, fruits and jellies. Both the sizes of pressure canners are offered with a rack for canning and cooking plus a recipe book that tells you how exactly to do it.

If you plan a large volume of canning during summers, the 23 quart cooker, canner is most suited. It can accommodate 24 half-pints, 20 pints or 7 quarts. The cooker falls short of stacking the quart jars on top of each other.

The Presto pressure cooker is undoubtedly an item of immense use in the kitchen. The savings you make by way of money, time and energy makes them worthwhile to have. Over and above, all Presto cookers carry a 12 year warranty.