Pressure Cooking Meat; Helpful Hints For Pressure Cooking - Presto 01781 Instructions And Recipes Manual

HelPful HinTs foR
PRessuRe CooKinG
 your favorite recipes may be adjusted for cooking in the canner
by following the general directions in this book for the particular
type of food being cooked. Decrease the length of cooking time
by two thirds, since pressure cooking is much faster than ordinary
cooking methods. Because there is little evaporation from the
canner, the amount of liquid should be decreased. Add about 2
cups more liquid than desired in the finished product. There must
always be water or some other liquid in the bottom of the canner
to form the necessary steam.
 Use the cooking rack when it is desirable to cook foods out of the
cooking liquid. When foods are pressure cooked out of the liquid,
flavors will not intermingle. Therefore, it is possible to cook several
foods at once, as long as they have similar cooking times. If it is
desirable to blend flavors, do not use the cooking rack.
 When the body of your canner is heated, the metal expands. There-
fore, it may be difficult to close cover on heated body. When this
happens, allow canner to cool slightly.
 Foods are quickly cooked in the canner. Therefore, to prevent
overcooking it is important to accurately time the cooking
period.
 If your cooked food has more liquid than you desire, simmer to
evaporate excess liquid.
 When pressure cooking at high altitudes, cooking time should
be increased 5% for every 1000 feet above the first 2000 feet.
Following this rule, the time would be increased as follows:
3000. . . . 5% 5000 . . . . . .15%
4000 . . . 10% 6000 . . . . . .20%
 If you have questions on recipes or timetables write to: Test
Kitchen, National Presto Industries, Inc., 3925 North Hastings
Way, Eau Claire, Wisconsin 54703-3703, phone 1-800-368-2194.
you may also contact us at our website www.gopresto.com.
Inquiries will be answered promptly by letter, phone, or email.
7000 . . . . . 25%
8000 . . . . . 30%
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PRessuRe CooKinG MeaT

Savory, tender meat is easily prepared in the canner. The most im-
portant step is to sear meat to a crispy brown on all sides to seal in
natural juices.
Meat recipes are cooked at 15 pounds pressure.
Cooking time depends on the amount and distribution of fat and bone,
toughness, size and thickness of cut, grade and cut of meat, and the
manner in which the meat fits into the canner. Rolled roasts require a
longer cooking time per pound than roasts with bone. Short, chunky
roasts take longer to cook than long, flat roasts. Because of the dif-
ference in thickness, a small, thick roast requires a longer cooking
time per pound than a heavier, flat roast.
The following recipes were written for fresh or completely thawed
meats. To cook frozen meats, thaw half an hour or more, just enough
so that the meat will have contact with the bottom of the canner and
sear crispy brown. Then increase the cooking times given in the
recipes. Frozen beef, veal, and lamb should be cooked 25 minutes
per pound—frozen pork, 30 minutes per pound.
After pressure cooking time is completed, serving size pieces of
meat may be quick cooled. However, when cooking a roast cut of
meat, pressure must drop of its own accord to be sure that pressure
is reduced both within the roast and the canner.
After cooking, if more crispness is desired, place meat under a broiler
1 to 3 minutes. If gravy is desired, stir 2 to 4 tablespoons of flour or
cornstarch into ½ cup cold water. Heat liquid in canner and stir in
flour mixture. Heat to boiling, stir constantly for 1 minute or until
thickened. Season with salt and pepper.
DO NOT FILL CANNER OVER
These recipes are intended for pressure cooking and should not
be canned.
2 ⁄ FULL!
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