Presto 01781 Instruction Manual page 26

6 pounds ground beef
4 onions, chopped
2 green peppers, chopped
2 cloves garlic, minced
3 cans (16 ounces) tomatoes
1 can (16 ounces) tomato sauce
Heat canner and brown beef. Add onions, green pepper, and garlic and brown lightly. Add remaining ingredients. Close cover securely.
Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Stir in kidney
beans and heat through.
18–20 servings
15 pork chops, ¾ inch thick
3 tablespoons vegetable oil
Salt and pepper
Heat oil in canner over medium heat. Brown pork chops on both sides. Season with salt and pepper. Add potatoes, carrots, and water.
Close cover securely. Place pressure regulator on vent pipe and COOK 10
its own accord.
15 servings
6 pounds spareribs, cut into serving pieces
3 tablespoons vegetable oil
Salt and pepper
Heat oil in canner over medium heat. Brown ribs on both sides. Season with salt and pepper. Place sauerkraut over ribs and sprinkle with
brown sugar. Add water. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord.
12 servings
9 pounds pork hocks
4 cups water
½ teaspoon pepper
Place hocks, water, and pepper in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15
pounds pressure. Let pressure drop of its own accord. Add sauerkraut, potatoes, and onions. Close cover securely. Place the pressure
regulator on the vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
12–15 servings
4 pounds ham shank
4 cups water
12 potatoes, halved
12 onions, halved
Place ham and water in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Add vegetables and pepper. Close cover securely. Place pressure regulator on vent pipe
and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
12 servings
6 pounds breast of lamb, cut into 1-inch cubes
3 tablespoons vegetable oil
Salt and pepper
12 carrots, cut in halves
Heat oil in canner over medium heat. Brown lamb well on all sides. Season with salt and pepper. Add carrots, onions, green peppers,
Worcestershire sauce, and water. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord.
12 servings
CHILI CON CARNE
PORK CHOPS WITH VEGETABLES
SPARERIBS AND SAUERKRAUT
PORK HOCKS WITH SAUERKRAUT AND POTATOES
NEW ENGLAND BOILED DINNER
LAMB STEW
2 tablespoons chili powder
1 tablespoon salt, or as desired
½ teaspoon cayenne pepper
2 cups water
* * * * * *
3 cans (16 ounces) kidney beans, drained and rinsed
15 potatoes
15 carrots
2 cups water
12 MINUTES at 15 pounds pressure. Let pressure drop of
–
3 quarts sauerkraut
3 tablespoons brown sugar
4 cups water
2 quarts sauerkraut
12 potatoes, halved
2 onions, chopped
12 carrots, halved
1 cabbage, cut in wedges
½ teaspoon pepper
8 onions, diced
3 green peppers, diced
2 tablespoons Worcestershire sauce
3 cups water
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