Presto SlowCook’nMore 6001 Instructions Manual page 16

Boston Beans with Pork
2 cups dried beans
6 to 7 cups water
1 ⁄ pound salt pork, diced
2
1 small onion, diced
3 tablespoons brown sugar
Place beans and water in multi-cooker. Set heat control at 375°. Cover and bring to a boil; boil 2 to 3 minutes.
Turn control off; allow beans to stand 1 to 2 hours. Drain.
Preheat multi-cooker at 375°. Brown salt pork. Add onion and sauté lightly. Remove excess fat. Add soaked
beans, brown sugar, salt, molasses, dry mustard, and ketchup; mix well. Add enough water to well cover beans.
Turn heat control down until pilot light goes out. Cover and simmer 4 to 6 hours or until beans are tender.
Add water if necessary. 4-6 servings.
BLANCH
Kettle Only
Vegetables are blanched before freezing to stop enzyme action and to retain fresh flavor and appearance.
Wash vegetables thoroughly and sort according to size or cut into uniform pieces. Place 4 quarts of water in
the multi-cooker, set heat control at 250° and bring to a rolling boil. Place no more than
in the steam/fry basket and lower into boiling water. Cover and boil for time specified. After heating, plunge
vegetables in cold water to cool quickly and thoroughly. When cool, remove from water, drain, pack, seal,
and freeze. For successive batches, return water to a full boil.
Vegetable
Asparagus
Beans
Green or wax
Lima
Broccoli
Brussels Sprouts
Carrots
Cauliflower
Corn
On Cob
Kernel
Greens
Peas
Rutabagas and
Turnips
How to Prepare
Trim. Cut to package length or in 2-inch
pieces. Sort according to stalk thickness.
Snip ends and remove strings. Cut in
1- or 2-inch pieces or julienne.
Shell.
Peel stalks, trim. Cut to package length.
No thicker than 1 ⁄ inches.
1
2
Remove outer leaves.
Scrape or pare. Cut into package
lengths.
Or slice 1 ⁄ -inch thick.
4
Cut into 1-inch pieces.
Husk, remove silk, wash, and sort.
Blanch ears; cool, cut off corn.
Cut and discard thick stems and
imperfect leaves.
Shell.
Pare. Cut into 1 ⁄ -inch cubes.
4
16
1 teaspoon salt
3 tablespoons molasses
1 ⁄ teaspoon dry mustard
2
2 tablespoons ketchup
water
⁄ pound vegetables
1
2
Blanching Time
2-4 minutes
3 minutes
2-4 minutes
3 minutes
3-5 minutes
5 minutes
2 minutes
3 minutes
7-11 minutes
4 minutes
2 minutes
1 1 ⁄ minutes
2
2 minutes