Pressure Cooking Desserts - Presto 01781 Instruction Manual

Pressure canner and cooker

Instructions and recipes manual (41 pages)

Table of Contents

Your canner offers a shortened method for preparing steamed breads and desserts. Actually, the cooking time can be counted in minutes

instead of hours. You will find, too, that your canner is easier to use than the ordinary steamer because its pressure regulator acts as a

means of measurement to assure constant heat to produce uniform, even-textured products. Consult specific recipes for cooking pres-

sure. Best results are obtained when 1- to 1½-quart molds are used. Any type of mold is satisfactory (metal, glass, earthenware, tin food

cans). Remember, never fill molds over ⅔ full; this extra top-space is to allow ample space for rising. If molds used do not have a cover,

aluminum foil or several thicknesses of wax paper should be tied securely over the top to prevent condensed moisture from falling into

mold. Because the first part of the cooking period is steaming time, which permits foods to rise, at least three quarts water should be

poured into the bottom of canner to allow for evaporation. Adjust heat to allow a moderate flow of steam from the vent pipe.

These recipes are intended for pressure cooking and should not be canned.

COOKING RECIPES: DESSERTS

cups dry bread crumbs

cup sugar

teaspoon cinnamon

lemon, juice and rind

Combine crumbs, sugar, cinnamon, lemon juice, and grated rind. Place alternate layers of apples and crumb mixture in buttered bowl

that may be set loosely in canner. Pour melted butter over top. Cover firmly with aluminum foil. Place water, cooking rack, and bowl 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.

12 servings

cup sifted all-purpose flour

teaspoon baking powder

teaspoon salt

teaspoon allspice

teaspoon cinnamon

teaspoon nutmeg

teaspoon ground cloves

cup raisins

Sift flour with baking powder, salt, and spices. Add fruits and nuts. Beat egg; add sugar, suet, and milk. Combine the liquid and dry

ingredients; mix well. Pour into buttered 1-quart mold. Cover mold firmly with aluminum foil. Place water, cooking rack, and mold in

canner. Close cover securely. Allow steam to flow from vent pipe 20 minutes. Place pressure regulator on vent pipe and cook 50 minutes

at 10 pounds pressure. Let pressure drop of its own accord.

cups cubed dry bread

cups hot milk

teaspoon salt

cup brown sugar

teaspoon cinnamon

tablespoons butter

Combine bread, hot milk, salt, brown sugar, cinnamon, butter, raisins, nuts, eggs, and vanilla. Turn into a buttered bowl that may be set

loosely in canner. Cover bowl firmly with aluminum foil. Place water, cooking rack, and bowl 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.

12 servings

cups graham flour

cups corn meal

cups rye meal

teaspoons salt

teaspoons baking soda

Mix all dry ingredients. Add molasses, milk, and raisins. Beat well. Pour into 6 buttered molds (pint size). Cover firmly with aluminum

foil. Place water, cooking rack, and molds in canner. Close cover securely. Allow steam to flow from vent pipe 20 minutes. Place the

pressure regulator on vent pipe and COOK 25 MINUTES at 10 pounds pressure. Let pressure drop of its own accord.