Pressure Cooking Desserts - Presto 01784 Instructions And Recipes Manual

23-quart induction compatible pressure canner with stainless steel clad base

Table of Contents

4 pounds beef, cubed

3 tablespoons vegetable oil

3 quarts water

1 cup sliced onion

1 cup diced carrots

Heat oil in canner over medium heat and brown beef . Add remaining ingredients . Close cover securely . Place pressure regulator on vent

pipe and COOK 20 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Strain stock. 12-15 servings.

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 pressure.

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, alumi-

num 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.

2 cups dry bread crumbs

½ cup sugar

1 teaspoon ground cinnamon

1 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.

1 cup sifted all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon ground allspice

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ cup raisins

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

ents; 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 .

BROWN BEEF STOCK