Presto Pressure Canner and Cooker Instructions Manual page 29

Heat canner, add oil, and brown meat. Add onion, salt, pepper, water, potatoes, green beans, carrots, and tomatoes. Close cover secure-
ly. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Make a
paste of flour and ¾ cup water and stir into stew to thicken.
15-18 servings.
Heat canner and brown beef, breaking it apart to assure even browning. Add onions, green pepper, and garlic and brown lightly. Add
remaining ingredients. Close cover securely. Place pressure regulator on vent pipe and COOK 15 MINUTES at 15 pounds pressure.
Let pressure drop of its own accord. Stir in kidney beans and heat through. 18-20 servings.
Heat canner, add oil, and brown pork chops on both sides. Season with salt and pepper. Add water, potatoes, and carrots. Close cover
securely. Place pressure regulator on vent pipe and COOK 10 to 12 MINUTES at 15 pounds pressure. Let pressure drop of its own ac-
cord. 15 servings.
sauerkraut over ribs and sprinkle with brown sugar. Add water. 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 servings.
Place hocks, water, and pepper in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at
15 pounds pressure. Let pressure drop of its own accord. Add sauerkraut, onions, and potatoes. Close cover securely. Place pressure
regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12-15 servings.
3 tablespoons cooking oil
4 lbs. beef, cut into
1-inch cubes
4 onions, sliced
Salt and pepper
2 cups water
12 potatoes, halved
6 lbs. ground beef
4 onions, chopped
2 green peppers, chopped
2 cloves garlic, minced
1 16-ounce can tomato sauce
3 16-ounce cans tomatoes
1 tablespoon salt, or as desired
PORK CHOPS WITH VEGETABLES
3 tablespoons cooking oil
15 pork chops, ¾ inch thick
Salt and pepper
SPARERIBS AND SAUERKRAUT
6 lbs. spareribs, cut into
serving pieces
3 tablespoons cooking oil
Salt and pepper
Heat canner, add oil, and brown ribs on both sides. Season with salt and pepper. Place
2 cups water
PORK HOCKS WITH SAUERKRAUT AND POTATOES
9 lbs. pork hocks
3 cups water
¼ teaspoon pepper
BEEF STEW
3 cups green beans
12 carrots, halved
3 cups tomatoes
* * * * * *
3 tablespoons flour
¾ cup water
CHILI CON CARNE
½ teaspoon cayenne pepper
2 tablespoons chili powder
1 cup water
* * * * * *
3 16-ounce cans kidney beans,
drained and rinsed
2 cups water
15 potatoes
15 carrots
3 quarts sauerkraut
3 tablespoons brown sugar
2 cups water
2 quarts sauerkraut
2 onions, chopped
12 potatoes, halved
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