Presto 01781 Instruction Manual page 24

9 pounds veal roast
3 tablespoons vegetable oil
1 onion, minced
Heat oil in canner over medium heat. Brown meat well on all sides. Place cooking rack and roast in canner. Add onion, seasonings, and
water. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let pressure drop
of its own accord.
15–18 servings
12 pounds ham
Place ham and water in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 70 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord.
20–24 servings
10 pounds ham
4 cups water
Place ham on cooking rack in canner. Add water. Close cover securely. Place pressure regulator on vent pipe and COOK 60 MINUTES
at 15 pounds pressure. Let pressure drop of its own accord. Remove ham. Sprinkle with sugar and dot with cloves. Brown in a hot oven.
15–18 servings
6 pounds pork roast
2 tablespoons vegetable oil
Salt and pepper
Heat oil in canner over medium heat. Brown roast well on all sides. Season with salt, pepper, and sliced onion; add water. Close cover
securely. Place pressure regulator on vent pipe and COOK 60 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
12–15 servings
10 pounds spareribs, cut into serving pieces
Salt and pepper
Paprika
3 tablespoons vegetable oil
4 onions, sliced
2 cups ketchup
Season spareribs with salt, pepper, and paprika. Heat oil in canner over medium heat. Brown ribs on all sides. Add onion. Combine
ketchup, vinegar, Worcestershire sauce, chili powder, celery seed, and water; pour over meat in canner. Close cover securely. Place the
pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
12–15 servings
BRAISED VEAL
BOILED HAM
VIRGINIA HAM
PORK ROAST
SPARERIBS WITH BARBECUE SAUCE
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1 tablespoon salt, or as desired
¼ teaspoon thyme
4 cups water
5 cups water
1½ cups brown sugar
Cloves
2 onions, sliced
4 cups water
1 cup vinegar
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon celery seed
1 cup water