Presto Pressure Canner and Cooker Instructions Manual page 30

Place ham and water in canner. Close cover securely. Place pressure regulator on vent pipe and COOK 20 MINUTES at 15 pounds
pressure. Let pressure drop of its own accord. Add vegetables and pepper. Close cover securely. Place pressure regulator on vent pipe
and COOK 8 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. 12 servings.
Heat canner, add oil, and brown lamb well on all sides. Season with salt and pepper. Add green pepper, onion, Worcestershire sauce,
carrots, and water. Close cover securely. Place pressure regulator on vent pipe and COOK 8 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. 12 servings.
Soak beans overnight in cooking oil, salt, and enough water to cover completely. Drain and discard liquid. Heat canner and sear salt
pork or bacon. Remove excess drippings. Add beans, remaining ingredients, and enough water to well cover beans. Do not fill canner
over one-half full. Close cover securely. Place pressure regulator on vent pipe and COOK 45 MINUTES at 15 pounds pressure. Let
pressure drop of its own accord. Season to taste with salt. 12-15 servings.
Heat canner, add oil, and brown meat well. Season with salt and pepper. Add onions, soy sauce, celery, liquid drained from vegetables,
and water. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES at 15 pounds pressure. Let pressure
drop of its own accord. Add canned vegetables to meat. Heat in open canner. Serve with steamed rice, if desired. 12-15 servings.
Soak beans overnight in cooking oil, salt, and enough water to cover completely. Drain and discard liquid. Heat canner and brown
bacon. Add beans and enough water to well cover beans. Do not fill canner over one-half full. Close cover securely. Place pressure
regulator on vent pipe and COOK 25 MINUTES at 15 pounds pressure. Let pressure drop of its own accord. Season to taste with salt.
12-15 servings.
NEW ENGLAND BOILED DINNER
4 lbs. ham shank
3 cups water
12 potatoes, halved
12 onions, halved
3 tablespoons cooking oil
6 lbs. breast of lamb, cut into
1-inch cubes
Salt and pepper
3 green peppers, diced
BOSTON BAKED BEANS
6 cups dried beans
¾ cup cooking oil
3 tablespoons salt
Water
1 lb. salt pork or bacon, diced
½ cup brown sugar
2 teaspoons dry mustard
3 tablespoons cooking oil
3 lbs. round steak, cubed
1 lb. lean pork, cubed
1 lb. lean veal, cubed
Salt and pepper
3 onions, chopped
LIMA BEANS WITH BACON
6 cups dried lima beans
¾ cup cooking oil
3 tablespoons salt
Water
12 carrots, halved
1 cabbage, cut in wedges
1 teaspoon pepper
LAMB STEW
8 onions, diced
2 tablespoons Worcestershire sauce
12 carrots, cut in half
2 cups water
1 cup molasses
1 cup catsup
4 onions, diced
Water
* * * * * *
Salt, as desired
CHOP SUEY
½ cup soy sauce
3 cups diced celery
2 cups water
* * * * * *
3 16-ounce cans Chinese vegetables
3 16-ounce cans bean sprouts
1 lb. bacon, diced
Water
* * * * * *
Salt, as desired
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