Presto Pressure Canner and Cooker Instructions Manual page 25

Season flour with salt and pepper; pound flour into meat. Heat canner, add oil, and brown meat on both sides. Add remaining ingredi-
ents. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure. Let pressure drop
of its own accord. 24 servings.
Heat canner, add oil, and brown ribs on all sides. Add remaining ingredients. Close cover securely. Place pressure regulator on vent
pipe and COOK 40 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 15-18 servings.
Cut garlic cloves in small pieces and insert in beef with a sharp knife. Place meat and water in canner. Add bay leaves. Close cover
securely. Place pressure regulator on vent pipe and COOK 40-50 MINUTES at 15 pounds pressure. Let pressure drop of its own accord.
20-24 servings.
Place ham and water in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 70 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. 20-24 servings.
Place ham on cooking rack in canner. Add water. Close cover securely. Place pressure regulator on vent pipe and COOK 60 MIN-
UTES at 15 pounds pressure. Let pressure drop of its own accord. Remove ham. Sprinkle with sugar and dot with cloves. Brown in a
hot oven. 15-18 servings.
Heat canner, add oil, and sear ham on all sides. Stud ham with cloves, if desired. Place cooking rack, ham, and water in canner. Close
cover securely. Place pressure regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let pressure drop of its own
accord. 12-15 servings.
Heat canner, add oil, and brown roast well on all sides. Season with salt, pepper, and sliced onion; add water. Close cover securely.
Place pressure regulator on vent pipe and COOK 60 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12-15
servings.
12 lbs. round steak, 1 inch thick
cut into serving pieces
1 cup flour
Salt and pepper
SHORT RIBS OF BEEF
10 lbs. beef short ribs,
cut into serving pieces
3 tablespoons cooking oil
3 onions, chopped
1 cup chopped celery
12 lbs. corned beef
4 cups water
12 lbs. ham
10 lbs. ham
4 cups water
¼ cup cooking oil
4 slices ham, 1½ inches thick
6 lbs. pork roast
2 tablespoons cooking oil
Salt and pepper
SWISS STEAK
¼ cup cooking oil
2 onions, chopped
1 green pepper, chopped
4 cups tomato juice
1 green pepper, chopped
2 cups tomatoes
2 tablespoons salt
1 teaspoon pepper
2 cups water
CORNED BEEF
3 cloves garlic
3 bay leaves
HAM—BOILED
5 cups water
VIRGINIA HAM
1½ cups brown sugar
Cloves
HAM SLICES
Cloves, if desired
3 cups water
PORK ROAST
2 onions, sliced
4 cups water
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