Pressure Cooking Entrees - Presto Pressure Canner and Cooker Instructions Manual

Try these suggested entrees. Then experiment with entrees of your own. Entree recipes are cooked at 15 pounds pressure. Always remem-
ber to select foods that cook in the same length of time. Favorite recipes may be adjusted to pressure cooking by following the general
directions for the particular type of food being cooked. Decrease the length of cooking time by two-thirds, since pressure cooking requires
only one-third as much time as ordinary methods of cooking. Decrease the amount of liquid as there is little evaporation from the canner.
Add about 2 cups more liquid than desired in the finished product.
These recipes are intended for pressure cooking and should not be canned.
Heat canner and brown beef. Add remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 10
MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Serve sauce over spaghetti and sprinkle with Parmesan cheese.
20-24 servings.
Heat canner, add oil, and brown meat. Season with salt, pepper, and paprika. Add water, garlic, onions, allspice corns, and tomato
paste. Place potatoes around meat. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. 12-15 servings.
Dip cabbage leaves in hot water. Dry leaves on towel. Combine meat, salt, pepper, cooked rice, and milk. Place a tablespoon of meat
mixture onto each leaf; roll leaf around meat and fasten with toothpick. Place cooking rack and cabbage rolls in canner. Sprinkle with
brown sugar and add water. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pres-
sure. Let pressure drop of its own accord. 12-15 servings.

PRessuRe CooKinG enTRees

DO NOT FILL CANNER OVER TWO-THIRDS FULL!
COOKING RECIPES: ENTREES
SPAGHETTI MEAT SAUCE
6 lbs. ground beef
4 onions, chopped
4 cloves garlic, minced
2 cups chopped celery
2 green peppers, diced
1 tablespoon salt, or as desired
6 lbs. chuck roast, cut into
2-inch cubes
3 tablespoons cooking oil
Salt and pepper
1½ teaspoons paprika
4 cups water
MEAT CABBAGE ROLLS
2 large heads cabbage
Hot water
3 lbs. ground beef
2 tablespoons salt
¾ teaspoon pepper
3 12-ounce cans tomato paste
3 quarts tomato juice
¼ cup sugar
½ teaspoon cayenne pepper
2 tablespoons oregano
BEEF GOULASH
4 garlic cloves, minced
8 onions, chopped
16 allspice corns
2 6-ounce cans tomato paste
12 potatoes
3 cups cooked rice
3 cups milk
1 ⁄ cup brown sugar
3
2 cups water
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