Pressure Cooking Meat - Presto Pressure Canner and Cooker Instructions And Recipes Manual

9. Heat canner until pres-
sure dial gauge registers
15 pounds pressure. A
relatively high heat set-
ting is necessary for most
range burners. Cooking
time begins when pres-
sure gauge registers 15
pounds pressure. Adjust
heat to maintain 15 pounds pressure on the pressure dial
gauge to prevent excess steam from escaping. (If the pres-
sure regulator begins to rock before 15 pounds pressure
is reached on the gauge, lower heat to maintain a slow,
steady rocking motion of the pressure regulator and cook
at this pressure.)
10. Cook for the length of
time specified in recipe.
When cooking time is
completed, turn off gas
burner or remove canner
from electric burner, or
other constant heat unit.
Reduce pressure accord-
ing to recipe.
11A. When recipe states "let
pressure drop of its own
accord," set the canner
aside to cool. Pressure
is completely reduced
when the air vent/cover
lock and over-pressure
plug have dropped and no steam escapes when the pres-
sure regulator is tilted. Do not use the pressure dial
gauge as an indicator of when pressure is completely
reduced.
11B. When recipe states
"cool canner at once,"
the canner must be
cooled immediately
under a water faucet
or by pouring water
over it. When the air
vent/cover lock and
overpressure plug have
dropped and no steam escapes when the regula-
tor is tilted, pressure is completely reduced. Do
not use the pressure dial gauge as an indicator
of when pressure is completely reduced.
11C. Or, cool at once by placing
the canner in a pan of cold
water until the air vent/
cover lock and over-pres-
sure plug have dropped
and no steam escapes
when the regulator is tilt-
ed. Do not use the pressure
dial gauge as an indicator
of when pressure is completely reduced.
12. After the air vent /cover
lock and overpressure plug
have dropped and no steam
escapes when the regulator
is tilted, remove the pressure
regulator. Do not remove the
pressure regulator until pres-
sure is completely reduced.
Always remove the pressure
regulator before opening the
cover.
13. Remove cover by turning
counter-clockwise until
t h e m a r k o n t h e b o d y
handle aligns with the
CLOSE V OPEN on the
cover. Lift cover toward you
to keep steam away from
you. If the cover is locked
or turns hard after the regu-
lator is removed, there may
still be some pressure in the
canner. The cover should
not be forced off. Cool the canner until the body is cool
enough for the cover to be removed easily.
14. Remove food and serve.
If food is not to be served
immediately, it can be
easily kept warm by
placing aluminum foil
over the top of the can-
ner to retain heat. The
canner cover should
never be used for this
purpose.

Pressure Cooking Meat

Savory, tender meat is easily prepared in the canner. The most
important step is to sear meat to a crispy brown on all sides to
seal in natural juices. To readily brown meat without sticking,
heat canner, add oil, and brown meat well, (see page 15).
Meat recipes are cooked at 15 pounds pressure.
Many factors determine the length of cooking time for meats.
So, it is possible to give only general rules for required cooking
time. Cooking time depends on the amount and distribution of
fat and bone, toughness, size and thickness of cut, grade and cut
of meat, and the manner in which the meat fits into the canner.
Rolled roasts require a longer cooking time per pound than roasts
with bone. Short, chunky roasts take longer to cook than long,
flat roasts. Because of the difference in thickness, a small, thick
roast requires a longer cooking time per pound than a heavier,
flat roast.
During cooking, if excess liquid is lost, meat may burn. Liquid
may be lost due to: (1) Failure to add sufficient water; (2) Failure
to close cover immediately after adding water; (3) Leakage from
worn sealing ring; (4) Cooking with pressure regulator rocking
violently.
After pressure cooking time is completed, serving size pieces
16