Pressure Cooking Dry Beans And Peas - Presto 01781 Instructions And Recipes Manual

CORNISH HENS IN WHITE WINE
¼ cup cooking oil
8 cornish hens
2 teaspoons salt
1 teaspoon pepper
2 cups white cooking wine
Heat canner, add oil, and brown hens. Season with salt and pepper. Combine remain-
ing ingredients and pour over hens. Close cover securely. Place pressure regulator on
vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its
own accord. 8-12 servings.
HUNTER'S TURKEY
9 lbs . turkey, cut into serving
pieces
Flour, salt and pepper
⁄ cup cooking oil
1
3
3 onions, chopped
3 8-ounce cans tomato sauce
Dredge turkey in seasoned flour. Heat canner, add oil, and brown turkey. Add combined
onion, tomato sauce, chicken broth, bay leaf, thyme, marjoram, and Worcestershire
sauce. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MIN-
UTES at 15 pounds pressure. Let pressure drop of its own accord. 15-18 servings.
FLORIDA DUCK
9 lbs . duck, cut into serving
pieces
Salt and pepper
1 tablespoon cooking oil
Remove as much fat as possible from duck. Season with salt and pepper. Heat canner,
add oil, and brown duck. Pour off excess drippings. Combine cooking wine and orange
rind. Pour over duck. Close cover securely. Place pressure regulator on vent pipe and
COOK 12 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
Remove duck and thicken gravy, if desired. 18 servings.
2 teaspoons instant chicken
bouillon
1 teaspoon thyme
1 tablespoon chopped parsley
1 cup chicken broth
2 bay leaves
1 teaspoon thyme
1 teaspoon marjoram
1 tablespoon Worcestershire
sauce
2 cups white cooking wine
2 tablespoons grated orange
rind
66
PRessuRe CooKinG
dRY beans and Peas
The pressure canner is ideal for preparing dry beans and peas quickly.
However, dry beans and peas have a tendency to froth and foam during
cooking, which could cause the vent pipe to become blocked. There-
fore, it is necessary to use the following cautions when pressure
cooking dry beans and peas:
(1) Never fill the canner over the
beans, ingredients, and water) .
(2) Add 1 tablespoon vegetable oil for cooking .
(3) Allow pressure to drop of its own accord .
SOAKING BEANS AND PEAS — Soaking is strongly recommend-
ed for all beans and peas, except lentils and black-eyed peas, for even
cooking and to remove water-soluble, gas-producing starches. Soak-
ing can be done using the traditional or the quick-soak method.
Traditional method: Clean and rinse beans; cover with three times
as much water as beans. Soak 4 to 8 hours. Drain.
Quick method: Clean and rinse beans; cover with three times as much
water as beans. Bring beans to a boil and boil for 2 minutes. Remove
from heat, cover, and let stand for 1 to 2 hours. Drain.
COOKING BEANS AND PEAS — After soaking, rinse beans
and remove any loose skins. Place beans in pressure canner. Add
fresh water to just cover the beans and add 1 tablespoon vegetable
oil. Close cover securely. Place pressure regulator on vent pipe and
cook according to the times in the timetable on page 68. For more
firm beans for salads and side dishes and when cooking less than 2
cups of beans or peas, use the shorter time. For soups and stews, use
the longer time. After cooking is complete, allow pressure to drop
of its own accord .
FOR DRY BEANS AND PEAS,
DO NOT FILL CANNER OVER
⁄ full line (this includes
1
2
⁄ FULL!
1
2
67