Helpful Hints For Pressure Cooking - Presto Pressure Canner and cooker Operating Instructions And Recipes

7. Always follow the special procedures found in the instruction book
when pressure cooking dry beans and peas. During cooking, dry beans
and peas tend to froth and foam and could cause the vent pipe to become
blocked. Therefore, they need to be soaked and cooked according to the
instructions on page 67 to minimize frothing and foaming during cooking.
8. Never pressure cook applesauce, cranberries, rhubarb, cereals,
pasta, split peas, dried soup mixes, or dry beans and peas which
are not listed in the chart on page 68. These foods expand so much
as a result of frothing and foaming they should never be cooked under
pressure.
♦ Your favourite 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. Recipes are
cooked at 103 kPa (15 psi).
♦ 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, flavours 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 flavours, do not use the
cooking rack.
♦ When the body of your canner is heated, the metal expands. Therefore, it
may be difficult to close the cover on a heated body. When this happens,
allow the canner to cool slightly and then place the cover on the body.
♦ Foods are quickly cooked in the canner. Therefore, to prevent overcooking,
it is important to accurately time the cooking period.
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HELPFUL HINTS FOR PRESSURE COOKING

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